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FermenTasmania

Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from FermenTasmania, Business service, PO Box 377, Launceston.

FermentHQ: a 1800sqm fermentation playground with seven specialised labs and production spaces designed to transform ideas into market ready products, supporting every stage of the development journey from startup to scale up. What would it take for Tasmania to be recognised internationally as a go-to region of excellence for the design, production and marketing of fine fermented food and drinks? Over the past year or two, a group of industry professionals and researchers has been developing this concept, informed by earlier work by the UTAS Centre for Food Innovation. We see a great opportunity for Tasmania to capitalise on our State’s growing reputation as a producer of world-class food and drinks that all have a focussed point of difference - the skilled application of fermentation. The rationale behind this proposal is that Tasmania increasingly is becoming recognised as an island with special ‘wild’ biophysical attributes that are complemented by a growing reputation as a producer of high quality food and drink. This reputation, alongside the increasing global understanding of the health benefits to be derived from consuming fermented food products, provides assets that could and should be exploited to help boost a sustainable Tasmanian sector in food manufacture, value adding and tourism.

21/10/2026

agriCULTURED have partnered with FermentHQ to bring fermentation guru, chef, farmer, and founder of Byron Fermentary Katerina Lazareva to show a closed‑loop approach where every part of a seasonal ingredient is turned into something delicious and nutritious.

Discover how using every part of a single vegetable can become multiple ferments: a vibrant lacto‑ferment, a traditional probiotic kvass, and inventive flavour boosters made from tops, skins, and trimmings — ensuring nothing goes to waste.

For the zero-waste curious there are two workshops to choose from:

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SUNDAY: 2‑Hour MASTERCLASS
A relaxed, demonstration‑style session introducing zero‑waste fermentation and the art of turning one seasonal ingredient into multiple gut‑friendly ferments.
When: Sunday 8th 9:30AM – 11:30AM
Where: FermentHQ, Legana
Cost: $89

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Or, for a more in depth HANDS ON SESSION where you'll leave with several jars to take home...

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SATURDAY: 3‑Hour HANDS-ON CREATIVE WORKSHOP
A hands-on session where you’ll transform seasonal local produce into multiple gut-nourishing ferments — with nothing going to waste. You'll learn to unpack the techniques and build confidence to experiment at home. You’ll leave with your own delicious and nutritious ferments to take home, with all the skills to make the same in your own kitchen.
When: Saturday 7th 9:30AM – 12:30PM
Where: FermentHQ, Legana
Cost: $240

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To book your ticket for either go to:
https://www.agricultured.com.au/event/fermentation-workshop/

20/10/2026

Very big ideas from a panel with a depth of range of experience and enough that keep the conversation going over a superb full sit down lunch from the legendary Hubert and Dan. More information and tickets here:
https://www.agricultured.com.au/event/conversations/

18/09/2026

Do your microbiome a favour this coming Saturday!
Your microbiome breaks down food, makes vitamins, trains your immune system, controls calorie extraction, supports blood sugar and can even effect your moods. Interested in learning more?
***PLACES ARE STILL AVAILABLE FOR OUR MICROBIOME MASTERCLASS SEPTEMBER 26***
Designed for anyone interested in their gut health, this masterclass will help you gain a greater understanding of your own microbiome and how to keep it and yourself healthy.
AND you'll leave with the skills to make your YOUR OWN pot of probiotic yoghurt - and get one to take home with you.
Presenter, Jolie Kerwin, is a Clinical Nutritionist from Clover Clinical Nutrition with deep knowledge of the human microbiome.
When: September 26, 10:30am-12:30pm
Where: FermentHQ
Cost: $120
Places are limited so get in early!

07/09/2026

What microbes do you really need to help you stay healthly? Designed for anyone interested in their gut health, this masterclass will help you understand the differences between PREbiotic and PRObiotic foods and how to feed your own microbiome effectively. Come away with a greater understanding of your own microbiome and how to keep it and yourself healthy…along with your own pot of dairy free yoghurt and the knowledge to make more at home.

Presenter, Jolie Kerwin, is a Clinical Nutritionist from Clover Clinical Nutrition with deep knowledge of the microbiome.

When: September 26, 10:30am-12:30pm
Where: FermentHQ

Places are limited so get in early!

Book here:

What microbes do you really need to help you stay healthly? Understand the differences between PREbiotic and PRObiotic foods and how to feed your own microbiome effectively.

21/07/2026

UPDATE: 4000 NEW CANS HAVE ARRIVED AT FERMENTHQ!
After more than 6 months of development, taste testing, brand and business development Petrichor Pantry's 2nd Press Backyard Lemon Shrub is getting very close to lift-off!

If you think a shrub is a small plant - think again* This is first for FermentHQ - a unique fermented product creating a new product category - Shrub soda - starting with apple c***r vinegar and taking it through a second fermented process using lemons to give it a fantastic lemon fresh flavour. It's also a first for Lily and Antoine from Pétrichor Pantry.
Made with rescued fruit courtesy Lees Orchards, surplus c***r courtesy Brady's Lookout C***r and backyard lemons courtesy fermentation lovers from Devonport to Devon Hills and from Deloraine to Dilston, this is our first case study turning surplus and potentially wasted fruit into a high value add Tasmanian product. Now for the final stages of preparation and final product testing before the full scale canning of Batch #1 of 2nd Press Backyard Lemon Shub commences!

Stay posted for more updates coming soon!

* you can also find more out about 'Shrub' here: www.2ndpress.com.au

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25/06/2026

The AMAZING BEAKER ST FESTIVAL Fermentation Masterclass is coming to FermentHQ!

Curious about fermentation or already obsessed with the magic of microbes? Join us for a full‑day, hands‑on deep dive into the delicious world of cultured foods with four incredible artisans to show you the way!

Spend the day crafting:
• Artisanal cheese
• Probiotic sauerkraut & fermented veggies
• Sourdough bread
• Join in a cool‑climate w**e workshop
You’ll leave with real skills, confidence, and a whole new appreciation for the microbes that make food more flavourful, nutritious, and downright fascinating. Plus — plenty of tasting along the way.

FEATURING:
Laura van Donselaar
Lauren Brown
Oliver Field
Tim Gadischke

Sunday 16 August 2026
🕙 10:00 AM – 5:00 PM
📍 Ferment HQ, 6 Synergy Court, Legana, TAS

🍽️ Lunch included
🌱 Vegetarian option available at checkout
⚠️ This event involves gluten & dairy
🎟️ Tickets + full details:
https://tickets.beakerstreet.com.au/Events/FERMENTATION-MASTERCLASS

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**etours
**eroute

Learn the ancient art of fermentation from the experts at our regular workshops.

29/05/2026

We all know yeast and bacteria are essential for a good fermentation but did you know fungi can serve that function too? Come and learn more about shrooms with a week long festival celebrating mushrooms...fungi the festival in Launceston, starting tonight!

From a food trail and farm tours to workshops, forays, and fun artistic events, the festival offers the opportunity for locals and visitors to unearth their curiosity for a whole new kingdom.

21/05/2026

Come to see the journey of beverage startup 'Second Press' as they take a brand new product to market...their new Shrub.
The in Tasmania is alive and well with fermentHQ partnering with Enterprize!

What if your next networking event was also a masterclass, a product tasting, and a behind-the-scenes tour of one of Tasmania’s most exciting innovation…

17/05/2026

Learn to make SOFT CHEESES in YOUR OWN KITCHEN!
Join cheesemaker Tim Gadischke from Tasmanian Cheesery for a hands-on workshop exploring the techniques behind delicious fresh and soft cheeses. Tim will guide you step-by-step through the process, sharing the science behind cheesemaking while demonstrating techniques you can easily replicate at home. You'll learn how to transform milk into beautiful fresh cheeses from scratch using simple equipment and traditional methods.

When: June 6 11:00am-3:00pm
Where: FermentHQ
Cost $220

For more info and to book: go to
https://www.fermenthq.com.au/event-details/19scm-learn-the-craft-of-fresh-cheesemaking

13/05/2026

Address

PO Box 377
Launceston, TAS
7250

Website

http://www.fermenthq.com.au/

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