Fermenting Place

Fermenting Place

By Fermenting Place [podcast]ArtsFood
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Fermenting Place episodes

  • Episode Nine - Topher Boehm [Wildflower]

    Topher Boehm is a native Texan, honorary Sydneysider, and the brewer, blender, and co-founder of Wildflower; a producer of fascinating beers, which often feature native Australian ingredients - particularly yeast captured from native Australia flora - alongside other requisite European elements, such as grains and hops, methods and techniques.


    In Episode Nine of the Fermenting Place [podcast], Topher and I discuss:


    - Unlocked Doors

    - Time Spent in Spain

    - 500 Million Years of Culture

    - Knowing Your Brewer

    - Percolations of Provenance and Place

    - Coolships, and much more


    We find place by meandering through the world of brewing and blending using native inoculations, as well as diving deep into the wastefulness of the modern food-ways system.


    Connect: 

    - Wildflower - @wildflowerbeer / wildflowerbeer.com

    - Fermenting Place - @fermentingplace / fermentingplace.com


    If you dig what you hear, please consider giving the podcast a follow, a rating, and a comment on Apple Podcasts, Spotify, and Soundcloud. It takes no time at all, and it really helps the all seeing algorithms discover and connect with new listeners, like you.


    This episode is brought to you by the Fermenting Place [podcast] Patreon Supporters. Thank you! If you're wondering how you too can get that warm fuzzy feeling that comes from keeping ground up content creation independent and ad-free, consider becoming a Patreon Supporter, or make a one-off donation via PayPal, or Bitcoin. Go to fermentingplace.com for more information.


    Thanks for listening!

    1 hr 56 min
  • Episode Eight - Adam Rogers [Author of 'Proof']
    Adam Rogers is the author of the New York Times Bestselling Book, ‘Proof: The Science of Booze’… Adam works as the Deputy Editor at WIRED magazine, where he writes about science and various other miscellaneous geekery. Adam was a Knight Science Journalism Fellow at MIT, and a reporter for Newsweek. He's also a thoroughly lovely human being to discuss the wonderful world of fermentative and distilled beverages, like wine, beer, whisky, and other drinks...
    - -
    In Episode Eight of the Fermenting Place [podcast], Adam and I discuss:
    - Yeast Inspiring Humans to Build Civilisation
    - The ‘ologies that Exist and Make up the Science of Booze
    - Consistency vs. Inconsistency
    - Holograms with the Natural World
    - The Intersection of Science and Craft
    - Why the profession of wine (and other drinks) tasting is ‘kind of bullshit’, and
    - Much, much more besides…
    - -
    Website – adam-rogers.net
    Follow Adam on Twitter - @jetjocko
    - -
    This episode is brought to you by the Fermenting Place [podcast] Patreon Supporters. Thank you! If you're wondering how you too can keep ground up content creation independent and ad-free, consider becoming a Patreon Supporter, or make a one-off donation via PayPal, or Bitcoin. Log on to fermentingplace.com for more information.
    If you dig what you hear, please consider giving the podcast a follow, a rating, and a comment on Apple Podcasts, Spotify, and Soundcloud. It takes no time at all, and it really helps the all-seeing algos to discover new listeners, like you.
    Thanks for listening!
    1 hr 44 min
  • Episode Seven - Steve Lubiana [Stefano Lubiana Wines]
    Steve Lubiana from Stefano Lubiana Wines farms wine grapes on his property, down by the Derwent River, in Granton Tasmania. He's an advocate of biodynamic farming and utilising native yeast cultures for all his ferments, which includes some of the best sparkling wine and most expressive examples of pinot noir in Australia.
    In this episode, Steve and I discuss:
    - Smoke signals, and the importance of quiet observation
    - Identifying and defining terroir
    - Inconsequential winemaking
    - Italian inspired distillations
    - Reggae and much more
    - -
    This episode is brought to you by the Fermenting Place [podcast] Patreon Supporters. Thank you! If you're wondering how you too can keep ground up content creation independent and ad-free, consider becoming a Patreon Supporter, or make a one-off donation via PayPal, or Bitcoin. Log on to fermentingplace.com for more information.
    If you dig what you hear, please consider giving the podcast a follow, a rating, and a comment on Apple Podcasts, Spotify, and Soundcloud. It takes no time at all, and it really helps the all-seeing algos employed to find new listeners, like you.
    Thanks for listening!
    1 hr 31 min
  • Episode Six - Alex Hunt MW [Master of Wine]
    Alex Hunt MW is a scholar and philosopher of wine. Thoughtful and lucid in his notions around wine quality and assessment, Alex attempts to divorce the elusiveness of objectivity from the prevalence of subjectivity by defining the aesthetic fundamentals that all great wine's - or any drinks, for that matter - ought to aspire to acquire, if they are, indeed, to be termed great...
    1 hr 37 min
  • Episode Five - Chris Moore [Sailor's Grave Brewing Co.]
    Chris Moore is an inimitable and thoughtful brewer of time and place, who thinks about beer the way a chef might think about food, achieving deliciousness in his drinks via curious combinations of aroma and flavour, texture and nuance. How he is able to combine all manner of irregular and esoteric ingredients to encapsulate the unique sense of place he and his family live within rural Victoria is a remarkable thing to behold, and to be able to drink.
    1 hr 39 min
  • Episode Four - Dr. William Skinner [Anthropologist]
    Dr. William Skinner is an anthropologist, and adjunct fellow at the University of Adelaide. He earned his PhD researching wine production and terroir in relation to the McLaren Vale wine region, South Australia. The title of his thesis is... Fermenting Place, which is where the title of this podcast gets its name from (thank you, Bill!). His research entails ways of making sense of place, and the relationships people have to landscape, nature, and culture.
    Please listen, like, share, subscribe, and above all enjoy, Episode Four of the Fermenting Place [podcast].
    1 hr 40 min
  • Episode Three - Andrew Thomas [Andrew Thomas Wines]
    Andrew Thomas is one of the Hunter Valley's most accomplished winemakers. He makes wine with precision, energy, and a seemingly innate understanding of how to exact grace from place, particularly when it comes to Hunter Valley Semillon. His wines are carefully constructed to maximise the best expression of site.
    Listen, like, subscribe, comment, share, and enjoy episode three of the Fermenting Place [podcast].
    1 hr 31 min
  • Episode Two - Ashley Huntington [Two Metre Tall]
    Ashley Huntington of Two Metre Tall brewery in the Derwent Valley, Tasmania, is an agricultural raconteur. A brewer, a stirrer, contrarian, and true disciple of the microbial kingdom. Fascinated by fermentation, he is a perpetual pupil of enigmatic action, a keen observer, a beholder of nature and time, broad-minded, poignant, and patient. And he is my guest for Episode Two of the Fermenting Place [podcast].
    1 hr 55 min
  • Episode One - Andrew Jefford [wine writer]

    Andrew Jefford is an English wine journalist, who's commentary on wine always moves me to think more on it, and drink more of it. His articles in Decanter and the World of Fine Wine are always worth the price of admission, as are his books and broadcasts about wine, including this one... obviously. In Episode One of the Fermenting Place [podcast], Andrew and I discuss the astonishment of wine as it relates to the nature and expression of place in wine (only the highest of brows to begin), before talking about music, and whether or not 'we' should bring back the T-Rex.

    1 hr 28 min
  • More Info on the F.P. [podcast]
    Some additional info about the intentions and format of the Fermenting Place [podcast], as well as ways to support the show and how to get in touch. Thanks for listening!
    5 min

About Fermenting Place

From the publisher's feed

The best fledgling podcast concerning the co-ferment of people and place; about wine (and other drinks). Here, we take deep dives, via casual conversations, into the infinitely fascinating world of fermentative beverages, such as wine (and other drinks)...