Tasmanian fermenters consulted on plans for formal qualification

Johanna Baker-Dowdell
January 31 2019 - 7:00am
FORMAL QUALIFICATION COMING: Adam Saunders, of Adams Distillery, stirs the whisky mash as part of the spirit fermentation process. Picture: Paul Scambler
FORMAL QUALIFICATION COMING: Adam Saunders, of Adams Distillery, stirs the whisky mash as part of the spirit fermentation process. Picture: Paul Scambler

Tasmania’s craft brewing, distilling, cheesemaking and fermented food communities are helping the organisation tasked with creating new formal training plans for these industries.

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Johanna Baker-Dowdell

Johanna Baker-Dowdell

Senior journalist

Johanna has more than 22 years experience as a journalist for newspapers, magazines and online publications.

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