It is my pleasure to introduce you to the man, myth, and legend, Robin Sherriff, founder of The Fermenter’s Guild and author of the newly published The Science of Fermentation.
Robin and I have been meaning to have a chat for a long time, and the release of his book was the perfect excuse to finally make time. I hope you enjoy learning about Robin’s adventures in fermentation, his journey from Scottish whisky to Japanese miso and his drive to build a community around fermentation.
If you’re interested to see more from his book, see the images below. I’ve included a close up of the bit he mentions being proud of in our conversation too. It’s honestly a masterpiece, though he’d never be so bold to say so.
If this book seems like something you’d like to hold your own microbe-covered hands, it’s currently on a 21% sale on Amazon (click here) If you’d rather support local bookshops, use the link here to find out everywhere else it’s being sold.
And if you’re interested to find out more about The Fermenter’s Guild, click here.
My special thanks to Robin for taking the time to chat with me.
I hope you enjoy this extra post this week and have a great weekend,
Sam.
