Urban Farm Fermentory aims to obtain as much of its ingredients from the local community as possible—even its founder, Eli Cayer, is a Maine native. At the Fermentory, juice pressed from Maine apples is allowed to ferment under the direction of yeast that occurs naturally in the air and on the fruit itself, producing a cider that is as tart as it is dry. Raw Maine honey goes into the experimental center’s crisp mead, and its kombucha is sure to please lovers of fermented tea and displease the ghost of Earl Grey. As it expands, the Urban Farm Fermentory is coming to serve as a hub for local artisans, providing a space for enthusiasts to provide workshops in such fields as making lacto-fermented foods such as kimchi, and harvesting mushrooms.
