This is the first Field Work gathering of the year. Pascal Baudar has spent decades studying the edible landscape of Southern California. He’s the author of several bestselling books on wild fermentation and wildcrafted brewing, and one of the few people working seriously at the intersection of foraging and fermentation. We’ve wanted to do something with him for a long time.
On August 22 we’re heading out to a private property in Sylmar for a morning in the field. Pascal will lead a walk focused on plants that belong in a brewer’s hands. After the walk, he’ll prepare a wild food and drink tasting using what we’ve gathered, alongside some Cellador beers.
The plants we collect that day will make their way into a future Cellador beer. Each attendee will receive a bottle when it’s ready.
This is a small gathering — 15 to 20 people. Members are welcome to bring guests. Tickets are $135 per person and include the walk, Pascal’s wild food and drink preparation, Cellador beer throughout the afternoon, and eventually a bottle of the beer we brew.
What the day looks like
You arrive at 10. Pascal leads a walk over the first couple of hours, pointing out edible plants and specifically, what’s useful in brewing. He’s focusing this one on plants and roots that have been used in brewing, either as additions or in place of hops. We collect as we go.
Then we sit down. Pascal prepares a wild food and drink tasting from what’s around us, including a beer he brews himself from foraged ingredients. Cellador beers alongside it. You’re done by 2.
Tables, bathrooms, and parking are all on site.
What to bring
Closed-toe shoes, a hat, sunscreen, and water. It’s August in Sylmar and it will be hot.
