Foraged then fermented

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It shouldn’t come as a surprise that LA author and naturalist Pascal Baudar would know a thing or two about fermentation and the art of brewing. After all, he was raised in Belgium, where beer is king. Equipped with his expert knowledge of local landscapes and foraging methods, he has the means to create some unique, natural concoctions. Baudar’s guide to putting your gathered ingredients to use is “The Wildcrafting Brewer.”