Don't Pour That Out!
Fermented brine often gets discarded. But what would it look like to take it seriously as an ingredient? This guided, non-alcoholic tasting introduces a shift in perspective: brine not as a byproduct, but as a serious ingredient with a second life behind the bar. For fermenters and mixologists alike, we'll follow a single brine on a journey showcasing the range of what it can become.
Location: Parma Chai Gallery (B6)
About the Speaker
Hunter Elson runs the bar program at HEX Superette in Baltimore. He has led bar programs in the city for the past four years. At Foraged, curating a hyperseasonal, ever-shifting cocktail menu first drew him to combine live ferments with mixed drinks. At HEX, that interest focused in on brine's overlooked potential behind the bar. He approaches mixed drinks with equal parts science and creativity: alchemy. Follow @hexsuperette
Part of the Somerville Fermentation Festival 2026
This session is part of the second annual Somerville Fermentation Festival — a bubbling celebration of fermented foods and the people (and microbes!) who make them.