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Geoff of Sabarac on the Art and Science of Fermented Hot Sauce and Chili Mashes

Craft Hot Sauce Podcast with Sabarac Owner Geoff Barker on the Topic of Fermented Hot Sauce

Craft Hot Sauce Podcast

Listen to the Craft Hot Sauce Podcast on Spotify or Apple Podcasts

Geoff Barker, fermented hot sauce specialist and owner of Sabarac (Brisbane, Australia) joins the Craft Hot Sauce Podcast.

Geoff has created a wide range of fermented hot sauces with truly unique flavors like his Firemelon (carolina reaper and watermelon), fermented hot chocolate, and Japanese miso style.

This episode explores different techniques of fermenting including using a brine versus a chilli mash, common mistakes made by people new to fermenting, and some funny stories along the way. 

For those interested in learning more about fermenting, Geoff recommends the books Fiery FermentsNoma Guide to Fermentation, and the Facebook groups Fermented Hot Sauce Society and Insane in the Brine.

Website - sabarac.com
Social - @_sabarac_
Brisbane, Australia

Music is by Dirty Harriet and the Hangmen with Hangmans Song. Their guitarist Josh Aveling is also a hot sauce maker and behind the brand Lil Becky’s Hotsauce. Download their album on Bandcamp

The Always Flavored name was born from the definition of the word “always”, which is defined as “at all times; on all occasions”, and “flavored”, defined as “having a particular distinctive quality”. Food is such an essential part of our daily life that I believe every meal should be a distinct quality experience. 
Sarah Marshall, a born and raised Oregonian, creates an array of handmade hot sauces that reflect her deep connection to her home. Sarah and her husband Dirk have been making and selling spicy sauces in Portland, Oregon since 2011. Hear their story on the Craft Hot Sauce Podcast.

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