What You'll Do
Sample one of Brooklyn Soda Works' unique flavors and you'll discover that the best soda flows from a tap, not a bottle. During a small-group tutorial, you get a hands-on lesson as to why, as co-founder and small-batch master Caroline Mak walks you through the process of hand-making a soda from scratch. You'll also get to infuse your soda with seasonal flavors that explore the possibilities beyond cola, orange, and lemon-lime.
Concoct Your Own Soda
Small-batch master Caroline Mak shows you how to make your own seasonal soda from fresh-pressed juice instead of sugary syrup, and then flavor it with locally sourced herbs and fruits
Tour the Brooklyn Soda Works Test Kitchen
Caroline dives into the chemistry behind carbonation and how to pair flavors for small-batch production
Each event is capped at 15 participants; each event requires a minimum of 7 participants in order to take place.
Caroline Mak and Antonio Ramos
Small Batch Soda Masters
Visual artist Caroline Mak didn't plan on founding a soda company, but something clicked when she and research chemist Antonio Ramos attempted a recipe for home-brewed ginger beer. Curious about how adventurous they could get with their flavor combinations, the couple worked their way up to cucumber, lime, and sea salt; concord grape and fennel; and even grapefruit, jalapeño, and honey. Brooklyn Soda Works is the fruit of their experiments, and the company's flavors can be found on tap at local restaurants such as the Meatball Shops, 61 Local and Blue Hill.
Where You'll Meet
Brooklyn Soda Works is housed within the former Pfizer Building. For much of its 159-year existence, the pharmaceutical factory employed thousands of local workers. Pfizer shut down the 8-acre facility in 2008, but not for long. By 2012, it had transformed into a thriving source of local and artisanal foods—Steve's Ice Cream, McClure's Pickles, people's pops, Kombucha Brooklyn, and Madécasse chocolate bars are just a few of the businesses that call the building home.