08/15/2026
Field Work No. 1 is a week from Saturday. We're spending a morning in Sylmar with , foraging for things we can brew with.
Pascal has spent decades studying what grows in Southern California and has written several books on wild fermentation and wildcrafted brewing. There aren't many people working so seriously where foraging and fermentation meet.
Here's the day. Members arrive at 10 and Pascal takes the group out for a walk of about an hour and a half. It's slow, with a lot of stops, and he's pointing out what's edible as you go and what's useful in brewing specifically. For ours he's focusing on plants and roots that have historically been used in brewing, either as additions or in place of hops. Most of what grows out there is non-native and gets treated as a w**d, which is part of what makes it interesting. It's food that would otherwise get sprayed or pulled up and thrown away.
We collect as we walk, then everyone sits down and Pascal puts together a wild food and drink tasting from what's around us. Cellador beers alongside. Done by 2.
Whatever the group brings back is going into a Cellador beer, and everyone who comes gets a bottle of it once it's ready.
It's a small group and it's open to Syndicate members & guests. Link in bio. Sign in for access.
Photos by Pascal.
