Co-Ferment: Blending Perceptions of Cider, Wine, & Beer

By Heritage Radio Network
11/05/2018 - 6:30pm

Come explore the gray areas of fermentation: the intersection of cider, wine and beer. CoFerment, 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.

APPLES & GRAPES Krista Scruggs – Zafa Wines, Burlington, VT. A Vigneronne who farms and ferments grapes, forages and ferments apples, and sometimes ferments them together. Krista (and her vinous ciders) were featured on this year’s Wine Enthusiast Top 40 Under 40 Tastemaker list.

General Admission Price: $30
HRN Member Price: $20

*If you’re an HRN Member, check your email for a discount code! Become an HRN Member today at heritageradionetwork.org/donate.

*Tastes of cider, wine, and beer are included in ticket price. Additional full pours will be available for purchase.

Co-Ferment is hosted by Heritage Radio Network with Cider Week NYC at 100 Bogart.

Food provided by Samesa.

Coffee provided by Sey Coffee.

Wine & cider available for purchase from Henry’s.

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