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Two new years ago, January 2024, I took my first solo trip to the Bay Area—an excuse to visit new friends and leave the desert searching for some rain. I spent January first with my friend Paloma, exploring vacant beaches and fallen forests. I sat on her couch and looked through her book on wild brewing. I was shocked at the simplicity of easy wines and table beers, by the abundance of wild yeasts and bitter herbs. We decided then to collaborate and learn to ferment together. Since then, I've brewed beers, wines, kombuchas and sodas. I've fermented kimchi and carrots, sumac and pine. I've learned a lot, most knowledge accumulated through the process of making. Below you’ll find photos of my fermentation vessels and some brews of the past.