11 episodes

The best fledgling podcast concerning the co-ferment of people and place; about wine (and other drinks).

Enjoy, comment, like, share, and subscribe. Support this podcast: https://anchor.fm/fermenting-place/support

Fermenting Place Fermenting Place [podcast]

    • Food
    • 5.0 • 8 Ratings

The best fledgling podcast concerning the co-ferment of people and place; about wine (and other drinks).

Enjoy, comment, like, share, and subscribe. Support this podcast: https://anchor.fm/fermenting-place/support

    Episode Nine - Topher Boehm [Wildflower]

    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!


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    Support this podcast: https://anchor.fm/fermenting-place/support

    • 1 hr 55 min
    Episode Eight - Adam Rogers [Author of 'Proof']

    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...

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    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 b******t’, and
    - Much, much more besides…

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    Website – adam-rogers.net
    Follow Adam on Twitter - @jetjocko

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    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!

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    Support this podcast: https://anchor.fm/fermenting-place/support

    • 1 hr 43 min
    Episode Seven - Steve Lubiana [Stefano Lubiana Wines]

    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

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    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!

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    Support this podcast: https://anchor.fm/fermenting-place/support

    • 1 hr 30 min
    Episode Six - Alex Hunt MW [Master of Wine]

    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...

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    Support this podcast: https://anchor.fm/fermenting-place/support

    • 1 hr 36 min
    Episode Five - Chris Moore [Sailor's Grave Brewing Co.]

    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.

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    Support this podcast: https://anchor.fm/fermenting-place/support

    • 1 hr 38 min
    Episode Four - Dr. William Skinner [Anthropologist]

    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].

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    Support this podcast: https://anchor.fm/fermenting-place/support

    • 1 hr 39 min

Customer Reviews

5.0 out of 5
8 Ratings

8 Ratings

HeresCheers69 ,

Great Listening

Outstanding podcast. Casual and curious interview style, unpretentious but forthright with knowledgeable and articulate guests makes for a great listen! Keep em coming!

Mattynickname ,

Thoughtful approach

Beverage agnostic unpretentious, really ‘listen-able’ interesting Aussie content. Thanks

vanguardist ,

Wonderful, concise, eloquent, pertinent

A must listen to all interested in the beverage world. If this is how good ep1 is then I can’t wait to hear the future of Fermenting Place. The most exciting wine podcast since “I’ll drink to that” Congratulations Daniel.

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