7 episodes
Wild World: A Wild Fermentation Festival Unknown
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- Arts
In Spring of 2019, Byron Bates, a Texas native, wine importer, and early supporter of natural wine in NYC, partnered with Jeff Stuffings, founder of Austin's Jester King Farmhouse Brewery - known for making expressive ales fermented with their local culture of wild yeast and bacteria - to launch WILD WORLD on the sprawling grounds of Jester King's farm. The first-ever festival centered not only on natural wine, but on wild fermented beers, ciders, meads, and food, was born.WILD WORLD showcases all that wild fermentation has to offer within the world of beverages and food. It's one hell of a good time, and unlike other natural wine and beer festivals, it's also a fact-finding mission that seeks to debunk myths of "natural" fermentation where necessary and break down the barriers that have long divided beverage communities.Wild World events include salon-style tastings of organically-farmed wines, farmhouse beers, and other beverages and foods fermented with wild yeast and bacteria, as well as panel and classroom-style discussions in which producers, importers, writers, and retailers share knowledge within and across categories toward a greater understanding of an ever more delightfully-complex continuum of fermentory enjoyment.Our podcast brings you recordings of the best of these discussions. Please enjoy and visit us at www.wildworldfestival.com.
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Ethics and Aesthetics of Natural Wine
Introduced by Byron BatesModerated by Lou Amdurwith:Marc Grand d’Esnon (Paris)Steve Beuchner (Proprietor, Light Years, Houston)William Fitch (Wine Importer, Paris/NY)Alice Feiring (Writer)Thanks to our production partners:Raisin: The Natural Wine AppDisgorgeousDemi-Monde
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The Art and Science of Fermentation
Introduced by Lee CampbellModerated by Lou Amdurwith:Adam Elabd (Kombucha, Kefir and Vinegar Brewer, Yesfolk, NY)Hank Beckmeyer (Winemaker, La Clarine Farm, CA)Bianca Miraglia (Vermouth Maker, Uncouth Vermouth, NY)Ben Jordan (Winemaker, Early Mountain/Lightwell Survey, VA) Hear from a cross culture of fermented beverage producers about the challenges, similarities and consequences of fermentation, and their techniques.Thanks to our production partners:Raisin: The Natural Wine AppDisgorge...
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Fermentation Class with Lou and Jori
Jori Jayne Emde of Lady Jayne’s Alchemy & Lou Amdur of Lou Wine Shop (and Wild World's resident science guy) lead a discussion on fermentation and wrangling wild bacteria.
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Brewers' Table: Coolships, Hybrids, and Bacterial Things
Moderated by Garret Oliver (Brooklyn Brewery, NY)with:Brian Strumke (Stillwater Artisinal Ales)Joe Carroll (Proprietor, Spuyten Duyvil, NY)James Priest (The Referend Bier Blendery, NJ) James Howat (Black Project Spontaneous Ales, Denver, CO)Joey Pepper (Brewer, Folksbier, NY) Hear the nation’s top beer minds delve into a number of subjects including hybrids, riding the waves of native bacteria, and other important issues. Thanks to our production partners:Raisin: The Natural Wi...
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Breakthrough!: Natural Wine in NY Today
Introduced by Alice Feiring (Journalist, The Feiring Line)Moderated by Lou Amdur (Lou Wine, Los Angeles)with:Amanda Smeltz (Estela, Manhattan)Zwann Grays (Olmstead, Brooklyn)Kirk Sutherland (Roberta’s, Brooklyn)Jen Watson (Berg’n, Brooklyn)Álvaro de la Viña (Importer, Selections de la Viña) A collection of the best beverage directors and natural wine influencers in NY today assess the state of natural wine in 2019 and beyond.Thanks to our production partners:Raisin: The Natural Wine A...
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OGNY - New York in the 2000s
Moderated by Lou Amdur (Proprietor, Lou Wine, Los Angeles)with:Eric Asimov (The New York Times)Arnaud Erhart (Proprietor, 360, NYC)Jenny Lefcourt (Importer, NYC)Bill Fitch (Wine Director, NYC) Lee Campbell (Importer Representative, NYC) Natural wine breaks through in pockets around Manhattan in the late 90’s, speeding towards a revolution and culture that thrives today. These are the key figures of that time.Thanks to our production partners:Raisin: The Natural Wine AppDisgorgeousDe...