"As a Master Brewer at Hoppingcat Brewery, I joined the academy to deepen my knowledge of spontaneous fermentation and learn cutting-edge techniques and equipment from around the world. The experience has been incredible — I’ve discovered that imagination is the only limit when creating new recipes. In my day-to-day brewing, I’ve improved my temperature control, started experimenting with multiple yeast strains in a single beverage, and even explored how to fuse modern brewing processes with traditional Ecuadorian beverages. Right now, I’m developing a version of chicha produced with industrial processes for commercial sale, blending heritage with innovation.
"As the chef and owner of Italdo, an award-winning bakery in Tulum, I’ve always been passionate about incorporating bold flavors and innovative techniques into my creations. Since joining Master Fermenter Academy, I’ve expanded my offerings to include craft kombuchas and probiotic-rich beverages, which have been a hit with my guests. Federico’s expertise and passion for fermentation are truly inspiring, and the Academy’s well-structured lessons gave me the technical knowledge I needed to confidently experiment. Blending the flavors of the Caribbean with fermentation techniques has not only elevated my menu but has also strengthened my commitment to quality and creativity.
"Master Fermenter Academy gave me exactly what I was looking for to expand my knowledge and bring something truly special to my restaurant in Mexico City. Thanks to Federico’s expert guidance, I’ve not only learned to create my own fermented drinks but also discovered how to balance flavors to match my menu perfectly. Now, I’m offering my customers unique, house-made beverages that elevate their dining experience — and they love it! This course was a game-changer for both my creativity and my business."
"Federico’s clear and passionate teaching style made every lesson easy to follow and incredibly inspiring. At Model Mix, we’ve started incorporating advanced fermentation techniques into our creations, and the results have been amazing — every cocktail has become a more refined, multi-sensory experience.
We now experiment with small batches of kombuchas, sodas, and fermented blends before scaling them up for our clients, allowing us to offer truly innovative and customized options. I highly recommend this course to anyone looking to push their mixology skills further and discover the creative potential of fermentation."
"I joined Master Fermenter Academy because I truly believe fermentation is at the heart of life itself. The courses, along with the incredible guidance from the instructors, have provided me with invaluable tools to explore and master the art of fermentation. Together with my brother, we run a sustainable cocktail project called Organic Patagonia, where we strive to connect with our surroundings by using native ingredients and fresh produce from our garden. Thanks to Master Fermenter, we now have an endless range of techniques and ideas to help us get the absolute most out of every ingredient, taking sustainability and creativity to the next level."
"I’m absolutely thrilled with everything I’ve learned at Master Fermenter Academy. Federico breaks down every concept in such a clear and practical way, making it easy to apply the techniques right away. At Nécessaire, the bar where I work, we’ve already started incorporating fermented creations into our cocktail program — from tepache and kombucha to probiotic fruit sodas — and our customers can’t get enough of them! I highly recommend this course to anyone wanting to bring fresh, exciting ideas to their menu and stand out from the crowd.”
"Enrolling in the Beverage Expert Program at Master Fermenter was one of the best decisions I’ve made for my career. Federico’s knowledge and teaching style made complex techniques easy to understand, and I was able to create incredible craft sodas and fermented drinks with confidence. These new creations have not only impressed our customers but also helped position Caffè dei Artisti as a true destination for artisanal beverages. This course gave me the tools to innovate, stand out, and keep surprising our guests with unique, house-made drinks!"
"Even though fermentation was completely new to me, Federico’s guidance made it easy to understand and apply. I’ve since developed unique fruit wines and custom sodas that have truly set us apart. Federico’s insights and techniques gave me the confidence to experiment, and our guests love the innovative and fresh flavors we’re now able to offer!"
"As a fermentation enthusiast since 2016 and a bar owner in Bari, Puglia, my love for making mead and beer naturally led me to Master Fermenter. What I found was so much more than a course — it’s a thriving community where I constantly exchange ideas, techniques, and updates with passionate colleagues from across Europe. The knowledge I’ve gained and the connections I’ve built here have been truly invaluable. I highly recommend this community to anyone serious about refining their fermentation skills and exploring new creative possibilities!"
"Thanks to Master Fermenter Academy, I’ve unlocked a whole new world of creative possibilities behind the bar. I’ve mastered tepache-making and started experimenting with house-made sodas, which allows me to constantly refresh and innovate my cocktail menu. My customers love it — every week I surprise them with something new, from craft sodas to unique fermented drinks. I’ve even ventured into kombucha making and I’m well on my way to crafting my own fruit wines at home. Federico’s teaching is incredibly clear, and his passion and expertise make learning both fun and inspiring. Highly recommended for anyone looking to elevate their beverage game!"
"I had experimented with some fermentation techniques for the bar before, but this was my first time diving deep into the science and process behind it all. I originally discovered fermentation through Instagram, where other bartenders were sharing creative techniques, but joining Master Fermenter Academy took everything to the next level. With Federico’s expert guidance, every lesson has been clear, detailed, and easy to apply — making the whole learning process incredibly efficient. I’ve already incorporated fermented brines into innovative cocktails, like a Dirty Martini with a whole new twist, and my guests love the creativity behind it."
