Co-Ferment: Blending Perceptions of Cider, Wine, & Beer
Explore the gray areas of fermentation: the intersection of cider, wine and beer. Co-Ferment was a tasting and panel discussion led by Jordan Werner Barry and Daniel Pucci that focused on the ways that these seemingly different beverages overlap—production methods, farming, flavor, culture, and the language we use to talk about them. We assembled an all-star panel to leads us down this wild path of natural fermentation, where we learned and tasted the differences, and examined the similarities of the tipples we all know so well.
APPLES Vanessa Varjian - Blackduck Cidery, Finger Lakes, NY. The assistant cider maker to John Reynolds.
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.
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This program is supported, in part, by public funds from the New York City Department of Cultural Affairs in partnership with the City Council.