On a brand new season of Fuhmentaboudit!, hosts Chris Cuzme and Mary Izett kick off the show with some upcoming events happening in the brew world before getting guest Eli Cayer, owner of Urban Farm Fermentory, on the line. Located in Portland, Maine, Eli shares how he got started fermenting which ultimately ended up with opening his own business where his notable fresh pressed Maine apple cider is spontaneously (or wild) fermented in a Farmhouse style until it’s bone dry and tart. Urban Farm Fermentory also touts a potent, probiotic Kombucha (fermented tea), with a 1.5% ABV and tart, acidic bite. After the break, Chris and Mary get the scoop on Eli’s experimentation with using sugar kelp (and other fun ingredients) in his various productions. Tune in for more! This program was brought to you by The International Culinary Center.
“What we’ve done mostly is dry hops with dried kelp but what we’ll be trying the in the next round is actually fermenting the kelp in the primary and seeing how that goes.”
—Eli Cayer on Fuhmentaboudit!