Brew Your Curiosity: A Kombucha workshop at Science Gallery Bengaluru!

 In an exciting new collaboration aimed at sparking the scientific curiosity of young adults, Science Gallery Bengaluru teamed up with Mountain Bee Kombucha to host a unique workshop to explore the intriguing world of fermented beverages, with a spotlight on kombucha. This hands-on session not only provided an opportunity to understand the underlying scientific principles of fermentation but also demonstrated why kombucha serves as an excellent case study for young minds eager to explore biochemistry in everyday life.

Demystifying the Science of Kombucha

Kombucha, a fermented tea, has piqued the interest of health enthusiasts and scientists alike. It's creation involves a symbiotic culture of bacteria and yeast (SCOBY) which initiates the fermentation process once combined with sweetened tea. The workshop began with an introduction to this bubbly beverage, detailing its origins and global journey to becoming a popular health drink.

The science component was thoroughly covered with explanation of the biochemical processes at play. Participants learned how the SCOBY metabolises the sugar in tea to produce ethanol and acetic acid, which not only gives kombucha its distinctive tangy taste but also acts as a natural preservative. The process is an interplay of biological and chemical transformations essential for fermentation, including the breakdown of complex molecules which can aid in digestion and boost metabolism.

The Workshop Experience

Mountain Bee Kombucha brought their expertise directly to the attendees by guiding them through the process of brewing their own batches of kombucha. The young adults had the opportunity to learn the method of brewing kombucha at home with simple ingredients. This practical application reinforced their understanding of scientific concepts such as pH balance, microbial growth, and the importance of sterile techniques in biological experiments.

The workshop also emphasized the role of experimentation in scientific discovery. Variations in temperature, sugar types, and fermentation duration were discussed, showing how each factor can influence the taste, carbonation level, and health benefits of the final product.

The workshop also explored the kombucha byproduct - bacterial cellulose as a biomaterial. Dried kombucha cellulose is being explored globally as an alternative to leather and has has many other applications like industrial filtration, plastic surgery, edible and packaging applications.

Why Kombucha?

Focusing on kombucha in this workshop offered multiple educational benefits:

• Interdisciplinary Learning: Kombucha brewing sits at the crossroads of biology, chemistry, food and nutrition, providing a comprehensive learning platform.
• Engagement: The tangible end product and the process of brewing are engaging ways to learn complex scientific concepts.
• Health and Wellness: Introducing young adults to kombucha helps raise awareness about probiotics and the importance of gut health in a practical and enjoyable way.

Inspiring Future Scientists

The collaboration between Science Gallery Bengaluru and Mountain Bee Kombucha exemplifies how scientific concepts can be effectively communicated through interactive, real-world applications. Workshops like these are vital in making science accessible and exciting, encouraging young adults to explore potential careers in science and technology fields.

As participants left with their own kombucha brews, the air buzzed with conversations about potential flavors and further experimentation at home. This workshop didn't just teach them how to make a beverage; it opened a gateway to lifelong learning and curiosity about the natural world.

This event is just one of the many ways Science Gallery Bengaluru continues to innovate in science education, making it relatable, enjoyable, and deeply informative. For those who missed it, stay tuned for future sessions and get ready to brew your very own science experiment!