The Bar: Precision Soda Systems Using Enzymes & Ginger Bugs, presented by Boiron

Session details:

Fermentation is no longer just a kitchen technique — it is one of the most powerful tools available to modern beverage professionals. In this advanced yet approachable seminar, Bar Operations Specialist Philip Khandehrish explores how fruit chemistry, enzymatic clarification, and wild fermentation can be harnessed to create dynamic, naturally carbonated sodas using Boiron fruit purees. 

Participants will learn how to transform puree into structured, shelf-stable, and commercially viable fermented soda systems — with clarity, carbonation control, and flavor precision.

This class bridges modernist technique with practical bar application, equipping attendees with both the science and the systems necessary to implement fermentation programs safely and profitably.