FIZZ: The Beginner's Guide to Making Natural, Non-Alcoholic Fermented Drinks

Everything you need to know to brew these healthy and alcohol-free drinks yourself!

Fermentation produces fantastic non-alcoholic drinks. Think of a fresh and tart kombucha, a thirst-quenching water kefir, or an earthy beet kvass… They all fizz with healthy bacteria and they all surprise you with their complex taste. More and more, you’ll see these drinks offered in top restaurants and cocktail bars. But you can also make them yourself.

Fermented drinks, with their natural sparkle and slightly yeasty taste, are a great alternative to wine or beer. They are perfect for those who want to consume less alcohol and those who want to give a probiotic boost to their body. This book tells you everything you need to know to brew these healthy and alcohol-free drinks yourself. You will find accessible recipes with step-by-step illustrations, scientific background information on the fermentation process, and ‘juicy’ anecdotes about the origin of these extraordinary drinks.

About the Authors:

Barbara Serulus is a culinary journalist for Belgian magazines and newspapers such as De Standaard Magazine and Weekend Knack. On the side she works as a chef in Table Dance restaurant in Antwerp. Barbara also organises culinary events; she wrote a book on exceptional craftsmen, and derives great pleasure from inspiring collaborations with chefs, farmers, scientists, and designers alike.

Elise van Iterson is an illustrator who works for various Dutch magazines and newspapers such as Vrij Nederland, ELLE Eten, Trouw and Hollands Maandblad. Besides that, she is employed as a chef in restaurant Bureau in Amsterdam. Elise illustrates children’s books, collections of short stories as well as essays. She made a culinary anniversary calendar, as well as posters and logos for restaurants.