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Co-Ferment: Blending Perceptions of Cider, Wine, & Beer
November 5 @ 6:30 pm - 9:00 pm$30
Listing as per Heritage Radio Network, organizer of Co-Ferment: Blending Perceptions of Cider, Wine, & Beer.
Come explore the gray areas of fermentation: the intersection of cider, wine and beer. Co-Ferment, a tasting and panel discussion led by Jordan Werner Barry and Daniel Pucci, will focus on the ways that these seemingly different beverages overlap—production methods, farming, flavor, culture, and the language we use to talk about them. We have assembled an all-star panel to leads us down this wild path of natural fermentation, where we will learn and taste the differences, and examine the similarities of the tipples we all know so well.
APPLES John Reynolds – Blackduck Cidery, Finger Lakes, NY. A long time fruit grower turned begrudging, hands-off cidermaker.
GRAPES Darek Trowbridge – Old World Winery, Sonoma, CA. A 4th Generation grape grower of forgotten and lost grapes. Darek will also be pouring his wines at the RAW Wine Fair.
GRAIN Lauren Grimm – Grimm Artisanal Ales, Bushwick, Brooklyn. A formerly Nomadic and now Bushwick/East Williamsburg-based brewer extraordinaire pushing the limits of expectation.
General Admission Price: $30; Heritage Radio Network Member Price: $20. Tastes of cider, wine, and beer are included in ticket price. Additional full pours will be available for purchase.
For more details and to purchase tickets to Co-Ferment, click: www.eventbrite.com/e/co-ferment-blending-perceptions-of-cider-wine-beer-tickets-50870684587