Fermenting Place (Fermenting Place [podcast])

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	Pub. Date	Title	Duration
	01 Apr 2021	Episode Twenty - Maynard James Keenan [Caduceus Cellars]	00:48:01
Maynard James Keenan is my guest for Episode Twenty of the Fermenting Place [podcast] - you know, the front man of two (well... three, actually) of the greatest bands ever to exist, ever, and - winegrower at Caduceus Cellars and Merkin Vineyards, Jerome, Arizona... (Shout out to Ronnie Sanders from Vine Street Imports for helping make the connection!) In Episode Twenty, Maynard and I discuss: Treacherous Terrain Soils, Elevation, and Stratification A Brief History of Arizona Winegrowing Marginal Climates Optimistic Pessimism Achieving Balance Composing Tension Penfolds Pink Floyd, Metallica Snow Storms And a little bit more... - - Connect: - Caduceus Cellars - @caduceuscellars / caduceus.org - Fermenting Place - @fermentingplace / fermentingplace.com - - If you dig what you hear, please consider giving the podcast a follow, subscribe, rate, and comment via your favourite podcast listening platform, like 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. Thanks for listening... x --- Support this podcast: https://podcasters.spotify.com/pod/show/fermenting-place/support
	19 Aug 2021	Episode Thirty - Quentin Brival [Husk Distillery, Northern Rivers, NSW]	01:15:53
My guest for Episode Thirty of the Fermenting Place [podcast] is head distiller for Husk Distillers, Quentin Brival... Hailing from the small Caribbean Island of Martinique - the birthplace of Rhum Agricole - Quentin has made a home for himself in Australia, nearby the tiny town of Tumbulgum, on the banks of the Tween River, within the peaceful Northern Rivers region of New South Wales. Sitting outside, over looking the swaying sugarcane that was then ripening in the field, whilst sharing my new favourite drink, Quentin and I shared a very cool conversation about all things Agricole; how Husk became Australia's first agricultural rum distillery, intent on capturing place and their attempts to express the intrinsic terroir of the Tweed, through the unique medium of spirit distillation. In Episode Thirty of the Fermenting Place [podcast], Quentin and I discuss... Growing Rum in Tumbulgum The Rich History of Carribean Agricole Pioneering Parallels with Colonial Winegrowers Impurities and Other Flavours Knowing, Accepting, and Embracing the Uniqueness of Place Texture, Time, and Ti Punch And Much More... - - Connect: - Husk Distillery - @huskdistillery - Fermenting Place - @fermentingplace / fermentingplace.com - - If you dig what you hear, please consider giving the podcast a follow, subscribe, rate, and comment via your favourite podcast listening platform, like 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... Become one! Thanks for listening... x --- Support this podcast: https://podcasters.spotify.com/pod/show/fermenting-place/support
	05 Aug 2021	Episode Twenty-Nine - Tamara Irish [Herrmann Wines - Dunkeld, Victoria]	01:29:11
My guest for Episode Twenty-Nine of the Fermenting Place [podcast] is winegrower, reader, observer, Dachshund enjoyer, and all-round thoughtful human being, Tamara Irish of Herrmann Wines, in Dunkeld, Victoria. This is a meandering conversation covering all manner of subjects and topics that intersect and interrelate around the concept of wine. It's as close to a conversation one might have with someone, late at night - as bottles, plates, and trays are empties, while bellies, minds and glasses of wine are filled - except it was conducted online, as opposed to in meatspace. Shame. This is a conversation that went exactly as I expected it to, and yet ended far too soon. Nonetheless, I am grateful. - In Episode Twenty-Nine of the Fermenting Place [podcast], Tamara and I discuss... The Long Play How Might We Know a Wine Observing Place Unlearning the Rules Losing Thermometers The unintended consequences of intervention And much more, of course - - Connect: - Herrmann Wines - @herrmannwines - Fermenting Place - @fermentingplace / fermentingplace.com - - If you dig what you hear, please consider giving the podcast a follow, subscribe, rate, and comment via your favourite podcast listening platform, like 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... Become one! Thanks for listening... x --- Support this podcast: https://podcasters.spotify.com/pod/show/fermenting-place/support
	08 Jul 2021	Episode Twenty-Seven - Shane Casey [Brix Distillers, Sydney]	01:13:22
My guest for Episode Twenty-Seven of the Fermenting Place [podcast] is Shane Casey, head distiller at Brix Distillers, Sydney. Hailing from the Hawkesbury, with a background in engineering, Shane moved to the city back in 2014 to pursue a career in distilling. He now heads up a small team of urban distillers located amongst the steep streets of Surry Hills, in the heart of the city. In Episode Twenty-Seven, Shane and I discuss... Rum How the Culture Often Comes Before the Product The Process of Rum Making in the City Fascinations with Flavour Agricole within an Urban Framework And much more. - - Connect: - Shane Casey - @brixdistillers / www.brixdistillers.com - Fermenting Place - @fermentingplace / fermentingplace.com - - If you dig what you hear, please consider giving the podcast a follow, subscribe, rate, and comment via your favourite podcast listening platform, like 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... Become one! Thanks for listening... x --- Support this podcast: https://podcasters.spotify.com/pod/show/fermenting-place/support
	02 Sep 2021	Episode Thirty-One - Francis Hutt [Winemaker - Gisborne, New Zealand]	01:26:54
My guest for Episode Thirty-One of the Fermenting Place [podcast] is New Zealand winemaker, Francis Hutt. Francis is a funny and curious dude, hard working, family orientated, community focussed, and a really good listener... which is probably a bad thing, in this circumstance, given that he's the one who's meant to do all the talking here. This is a relaxed chat with a relaxed guy who's determination to contribute positively to the planet extends far beyond his family and into the very ground we all walk and grow our food and wine upon... In Episode Thirty-One of the Fermenting Place [podcast], Francis and I discuss... Random and Righteous Twists in the Universe's Tale Going Down the Wine Rabbit Hole in Okanagan Generosity, Reciprocity, and Old Merlot Roots and Community Wine as a Viable Long Term Career And Much More, of Course... - - Connect: - Francis Hutt - @mckeefryhutt - Fermenting Place - @fermentingplace / fermentingplace.com - - If you dig what you hear, please consider giving the podcast a follow, subscribe, rate, and/or, at least, a comment via your favourite podcast listening platform, such as Apple Podcasts, Spotify, Breez, or Sphinx Chat. 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... Become one! Thanks for listening... x --- Support this podcast: https://podcasters.spotify.com/pod/show/fermenting-place/support
	19 Nov 2020	Episode Eleven - Hans & Therese Herzog [Hans Herzog]	01:41:22
My guests for Episode Eleven of the Fermenting Place [podcast] are Hans and Therese Herzog from Hans Herzog wine from Marlborough, New Zealand. Hans and Therese are the dynamic duo behind one of New Zealand's most revered wine labels. - - In Episode Eleven, Hans, Therese, and I discuss... - Making Wine in Austria - Finding a New Home in the New World - Vineyard Dedication - The Craft of Winemaking - Marlborough Wine Beyond Sauvignon - Pizza and Windsurfing - - Connect: - Hans Herzog - @hans_herzogwine / herzog.co.nz - 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! Find out how you can support sustainable, listener led, ground-up content, head to fermentingplace.com --- Support this podcast: https://podcasters.spotify.com/pod/show/fermenting-place/support
	25 Nov 2021	Episode Thirty-Seven - Vanya Cullen [Cullen Wines, Margaret River, WA]	01:01:10
My guest for Episode Thirty-Seven of the Fermenting Place [podcast] is mindful, innovative, and revered West Australian winegrower, Vanya Cullen of Cullen Wines, Margaret River. Vanya is a pioneering biodynamic winegrower and dedicated devotee of Mother Nature and her resilient ability to provide abundance, provided she is honoured and revered in her own right. - In Episode Thirty-Seven, Vanya and I discuss... Climate Change Amidst Margaret River's Reputation for Consistency Celebrating 50 Years of Cullen How Australia Has Two More Than Four Seasons Observing Nature Over Time And Much More. - - Connect: - Cullen Wines - @cullenwines - Fermenting Place - @fermentingplace / fermentingplace.com - - If you dig what you hear, please consider giving the podcast a follow, subscribe, rate, and/or, at least, a comment via your favourite podcast listening platform, such as Apple Podcasts, Spotify, Breez, or Sphinx Chat. 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... Become one! Thanks for listening... x --- Support this podcast: https://podcasters.spotify.com/pod/show/fermenting-place/support
	18 Feb 2021	Episode Seventeen - Max Allen [Drinks Writer & Author]	01:42:58
My guest for Episode Seventeen of the Fermenting Place [podcast] is the inimitable Australian (via the UK) wine and drinks writer and author, Max Allen. Max is the man when it comes to understanding the story's around wine and other drinks. He has been writing about such elixir for almost 30 years, which includes four books, such as The Future Makers, as well as his latest work - Intoxicating: Ten Drinks that Shaped Australia - which we discuss in this episode... If it weren't for Max, and his quiet support for me and my work over the last decade or so, content like this podcast and other things I produce simply would not exist. Max is the OG Wine Idealist. In Episode Seventeen, Max and I discuss... COVID19... (sorry). Flying Cars and Jet Packs A Brief History of Australian Natural Wine Rootstock Intoxicating: Ten Drinks that Shaped Australia Ancient Ferments Way-A-Linah; Cider Gum VB Oz Clarke and Kanga Rouge And so much more... obviously - - Connect: - Max Allen - @maxallendrinks / maxallen.com.au - Fermenting Place - @fermentingplace / fermentingplace.com - - If you dig what you hear, please consider giving the podcast a follow, subscribe, rate, and comment via your favourite podcast listening platform, like 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! - - Thanks for listening... and reading this far down! x --- Support this podcast: https://podcasters.spotify.com/pod/show/fermenting-place/support
	24 Sep 2021	The Grapes of Wrath Grow Heavy: Why Contemporary Notions of Sustainability Are Unsustainable	00:50:58
“The first rule of sustainability is to align with natural forces, or at least not try to defy them.” – Paul Hawken. - - This unique 'inbetweenisode' is an audible reading of a recent essay I published to my website - honandaniel.com - on the fundamental unsustainability of sustainability, entitled... The Grapes of Wrath Grow Heavy: Why Contemporary Notions of Sustainability Are Unsustainable. "‘Sustainability’ may be the most misused word in the English language. It is a word that many modern day agriculturalists, primary producers, and their various representative groups, organisations, and associations – especially within the world of wine – love to use." - - For those of you who haven't read it - or rather haven't found the time to read it, I thought I would do it for you, and record myself reading the essay in order to make it easier for you to get the information and absorb it while doing other things, like working, driving, etc. If you have any comments and care to discuss my thesis with me, please get in touch via email - hello@fermentingplace.com - or send me a DM either on Instagram or Twitter. - - Peep. Listen. Digest. Share. Discuss... - D// --- Support this podcast: https://podcasters.spotify.com/pod/show/fermenting-place/support
	14 Oct 2021	Episode Thirty-Four - Nick Mills [Winegrower, Rippon, New Zealand]	01:26:02
My guest for Episode Thirty-Four of the Fermenting Place [podcast] is Central Otago winegrower, Nick Mills... Nick is the steward of one of the most stunning and picturesque vineyard sites in the world; Rippon... located nearby the banks of Roy's Bay in Wanaka, New Zealand. Nick is a deep thinking when it comes to his role and place at Rippon, and especially his patient and deliberate approach to transforming an innocuous bunch of grapes into a glass of total astonishment. - In Episode Thirty-Four, Nick and I discuss... The Roaring 40s A Brief History of Rippon Meaning and Action Comfort and Conflict Between Vines and Humans Tension of Land Monetisation Texture, Shape, and Feel And Much More... - - Connect: - Nick Mills - @ripponvineyard - Fermenting Place - @fermentingplace / fermentingplace.com - - If you dig what you hear, please consider giving the podcast a follow, subscribe, rate, and/or, at least, a comment via your favourite podcast listening platform, such as Apple Podcasts, Spotify, Breez, or Sphinx Chat. 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... Become one! Thanks for listening... x --- Support this podcast: https://podcasters.spotify.com/pod/show/fermenting-place/support
	16 Sep 2021	Episode Thirty-Two - Elaine Chukan-Brown [Wine Writer & Illustrator - Sonoma, California]	01:23:24
My guest for Episode Thirty-Two of the Fermenting Place [podcast] is North American wine writer, speaker, and educator, Elaine Chukan-Brown. Elaine is based in Sonoma, California, where she writes about her adventures in wine for magazines, such as Club Oenologique, Wine & Spirits Magazine, Decanter, and Gourmet Traveller WINE. Her work has also appeared in such quintessential wine tomes, like the 4th Edition of The Oxford Companion to Wine, and the 8th Edition of the World Atlas of Wine...but we don't only talk about writing about wine... (that would be almost too boring)... No, we discuss many more things besides, including: California Wine The Nuance and Diversity of this Big Western State From Monterey to Mendocino How Growing Conditions set the Tone for Winegrowing The Unseen Cultural Layers of Wine Regions Life Changing Moments Writing and Illustrating Wine Tasting Notes And Much More... - - Connect: - Elaine Chukan-Brown - @hawk_wakawaka - Fermenting Place - @fermentingplace / fermentingplace.com - - If you dig what you hear, please consider giving the podcast a follow, subscribe, rate, and/or, at least, a comment via your favourite podcast listening platform, such as Apple Podcasts, Spotify, Breez, or Sphinx Chat. 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... Become one! Thanks for listening... x --- Support this podcast: https://podcasters.spotify.com/pod/show/fermenting-place/support
	22 Jul 2021	Episode Twenty-Eight - Mike & Claudia Weersing [Pyramid Valley Vineyards]	01:15:49
My guests for this very special Episode Twenty-Eight of the Fermenting Place [podcast] are Mike and Claudia Weersing (formerly) of Pyramid Valley Vineyards, Waikari, New Zealand. This stellar couple established Pyramid Valley in 2000, and sold in 2018. Tragically, Mike passed away last year, in 2020. I found this recording of my conversation with Mike and Claudia while digging through old folders and files on my computer, just a few weeks ago. I listened to the interview in full, and it remains one of the most treasured interviews I've ever done. This interview was never intended for broadcast - so the audio isn't as sharp as usual (apologies). The interview was originally turned into a two-part feature on my former website, The Wine Idealist, as The Empyrean (Part One), and Transcendence (Part Two). These two stories were recently turned into a published article for Organic Winegrowers New Zealand 'Organic Matters' magazine (Autumn 2021). As you will hear, both Mike and Claudia are in fine form, articulating their thoughts and ideas around wine and wine-growing. I thought it was important to let the world hear it. In Episode Twenty-Eight, Mike, Claudia, and I discuss... The Search for Pyramid Valley Liquid Geography Rock Explosions The Affinity between Grape and Ground Wine-growing in the Old and New World A Brief History of Burgundy Biodynamics And Much More... - - Connect: - Fermenting Place - @fermentingplace / fermentingplace.com - - If you dig what you hear, please consider giving the podcast a follow, subscribe, rate, and comment via your favourite podcast listening platform, like 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... Become one! Thanks for listening... x --- Support this podcast: https://podcasters.spotify.com/pod/show/fermenting-place/support
	28 May 2021	Episode Twenty-Four - Lachlan McIntyre & Robert Sowter [Lantana Gin]	01:28:54
My guests for Episode Twenty-Four of the Fermenting Place [podcast] are mates, Lachlan McIntyre and Robert Sowter of Lantana Gin - a small-batch, boutique distillery based in Redridge, Queensland. They make seasonal gin from freshly cut sugar cane, and that most perniciously and prettiest of invasive plant species, Lantana. In Episode Twenty-Four, Lachlan, Robert and I discuss... Emplacing Friendship Redridge, QLD Drinking the Problem Growing Ground Up Support Building a Still and Making Spirit From Scratch Simplicity from Complexity And Much More... - - Connect: - Lantana Gin - @lantanagin / www.lantanagin.com.au - Fermenting Place - @fermentingplace / fermentingplace.com - - If you dig what you hear, please consider giving the podcast a follow, subscribe, rate, and comment via your favourite podcast listening platform, like 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... Become one! Thanks for listening... x --- Support this podcast: https://podcasters.spotify.com/pod/show/fermenting-place/support
	11 Nov 2021	Episode Thirty-Six - Dr. Alex Maltman [Geologist, Aberystwyth University, Wales]	01:36:13
My guest for Episode Thirty-Six of the Fermenting Place [podcast] is retired geologist, winegrower, and occasional writer of wine - as seen through an appropriate geological lens - Dr. Alex Maltman, Emeritus Professor of Earth Sciences at Aberystwyth University, Wales. Dr. Maltman has caused a bit of defensible controversy over the last few years with his insight into how geology influences wine, especially around the nebulous concept of minerality. In Episode Thirty-Six, Dr. Maltman and I discuss... Gavin and Stacey Welsh Winegrowing Geology Rocks and Soils The Myth of Minerality Why Beer Rocks Harder Than Wine And Much More, of course... - - Read: - On Minerality, Gourmet Traveller WINE - Minerality In Wine: Towards the Reality Behind the Myth - - Connect: - Dr. Alex Maltman - ajm@aber.ac.uk - Fermenting Place - @fermentingplace / fermentingplace.com - - If you dig what you hear, please consider giving the podcast a follow, subscribe, rate, and/or, at least, a comment via your favourite podcast listening platform, such as Apple Podcasts, Spotify, Breez, or Sphinx Chat. 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... Become one! Thanks for listening... x --- Support this podcast: https://podcasters.spotify.com/pod/show/fermenting-place/support
	05 Nov 2020	Episode Ten - Jay Drysdale [Bella Wines]	01:37:19
Jay Drysdale is the owner and winegrower at Bella Wines, in the Okanagan Valley wine region of British Columbia, Canada. Jay is a lover of chardonnay and gamay, and the bubbles they can make. He makes gorgeous sparkling wines using the ancestral method - aka Pet-Nat. Delicate, pure, refined, pet-nats that are a far cry from your typical, smashable park wine. These are pet-nat wines for the Saturday evening dining table. In addition to wine, Jay is also a fan of good food, organic farming, and positively contributing to his community. - In Episode Ten, Jay and I discuss... - Okanagan Winegrowing... obviously - Hallmarks of Marginal Climates - Bubbles - Shifting Priorities around Food and Farming - Chardonnay and Gamay - Flavour Spectrums - The Ancestral Method - and Heaps More... - - Connect: - Bella Wines - @bellahomestead / bellawines.ca - 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! Thanks for lending me your ears... --- Support this podcast: https://podcasters.spotify.com/pod/show/fermenting-place/support
	30 Sep 2021	Episode Thirty-Three - Dr. Elaine Ingham - [Soil Microbiologist, Oregon, U.S.A.]	01:28:51
My guest for Episode Thirty-Three of the Fermenting Place [podcast] is soil microbiologist, Dr. Elaine Ingham. Dr. Ingham is widely recognised as the world's foremost soil biologist, who, over four decades of experience has, gained advanced knowledge about the soil and the all important 'Soil Food Web', where micro-organisms - made up of a myriad of bacteria and fungi, protozoa, nematodes, micro-arthropods, and other large organisms - all interact with one another at scale to create healthy, living soils of structure, fertility, and nutrition. In Episode Thirty-Three, Dr. Elaine Ingham and I discuss... Growing Up in Minnesota and Bogata Understanding Soil; Why Should We Care? The Hubris and Concern of Elder Professors Conceptualising The Soil Food Web Scaling Up Balance and Harmony The Vital Importance of Compost Getting the Ratio Right And Much More... - - Connect: - Dr. Elaine Ingham - Dr. Elaine's Soil Food Web School - Fermenting Place - @fermentingplace / fermentingplace.com - - If you dig what you hear, please consider giving the podcast a follow, subscribe, rate, and/or, at least, a comment via your favourite podcast listening platform, such as Apple Podcasts, Spotify, Breez, or Sphinx Chat. 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... Become one! Thanks for listening... x --- Support this podcast: https://podcasters.spotify.com/pod/show/fermenting-place/support
	04 Feb 2021	Episode Sixteen - Michael Tremblay [Sake Samurai - Sake Scholar]	01:16:45
My guest for Episode Sixteen of the Fermenting Place [podcast] is Sake Samurai, Michael Tremblay. Michael is like a Master of Wine, but for sake. He is one of only 70 sake samurai in the world. So, when it comes to wanting to learn and know a little more about sake and its place within our world, Michael Tremblay - Sake Samurai, is the guy you want to talk to. In Episode Sixteen of the Fermenting Place [podcast], Michael and I discuss... Sake... surprisingly, as well as becoming a Sake Samurai The Elements of Sake Parallel Fermentation Starch Hearts Magical Water Mapping Great Sake Sites The Emergence of GI Classifications And so much more... obviously. This is a deep dive into sake growing and production, from a brief description of the growing and brewing process, to what the role of place and site and environment plays in the ultimate expression of this most mysterious fermentative beverage. - - Connect: - Michael Tremblay - @mtrsake / sakescholar.com - Fermenting Place - @fermentingplace / fermentingplace.com - - If you dig what you hear, please consider giving the podcast a follow, subscribe, rate, and comment via your favourite podcast listening platform, like 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! - - Thanks for listening... and reading this far down! x --- Support this podcast: https://podcasters.spotify.com/pod/show/fermenting-place/support
	13 May 2021	Episode Twenty-Three - Bruce and Chris Tyrrell [Tyrrell's Wines - Hunter Valley]	01:36:06
My guests for Episode Twenty-Three of the Fermenting Place [podcast] are father and son winegrowers, Bruce and Chris Tyrrell of Tyrrell's Wines, in the Hunter Valley. Their family are pioneers of wine-growing in Australia, they are custodians of some of the best vineyard sites in the Hunter Valley, and their last name appears of some of the greatest wines ever made. In Episode Twenty-Three, Bruce, Chris and I discuss... Audio Levels The Rolling Stones Drought, Rain, and Weather Cycles The Provenance of Great Vineyards Family History and Heritage Semillon and Shiraz So Much More... - - Connect: - Tyrrell's Wines - @tyrrellswines / www.tyrrells.com.au - Fermenting Place - @fermentingplace / fermentingplace.com - - If you dig what you hear, please consider giving the podcast a follow, subscribe, rate, and comment via your favourite podcast listening platform, like 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... Become one! Thanks for listening... x --- Support this podcast: https://podcasters.spotify.com/pod/show/fermenting-place/support
	17 Dec 2020	Episode Thirteen - Tom (and Sally) Belford - [BOBAR Wines]	01:28:58
My guest for Episode Thirteen of the Fermenting Place [podcast] is an unwitting Australian natural wine OG, and all-round good dude, Tom Belford from BOBAR Wines, in the Yarra Valley (Victoria, Australia)... with a brief cameo, towards the end, from his gorgeous wife and fellow winemaker, Sally. Tom and Sally fell into the natural wine rabbit hole while on a working tour of France with the fam. They were exposed to the elemental ways of winegrowing and winemaking; rocking out, and getting wholly creative with the transformative process of transitioning grapes into wine, naturally. Some say, their style is fundamental winemaking at its finest. - In Episode Thirteen, Tom and I discuss: AA Batteries Fishing in France Doing the Bare Minimum Family Farming Sensing Place Yarra Glen Cabernet Becoming a Natural Wine OG and much more... This is a jovial chat of the highest calibre, which I know you will enjoy. - - Connect: - BOBAR Wines - @bobarwines / bobarwines.com.au - Fermenting Place - @fermentingplace / fermentingplace.com - - If you dig what you hear, please consider giving the podcast a follow, subscribe, rate, and comment via your favourite podcast listening platform, like 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! Support sustainable, listener led, ground-up content - go to, fermentingplace.com - - Thanks for listening... and reading this far down! x --- Support this podcast: https://podcasters.spotify.com/pod/show/fermenting-place/support
	22 Oct 2020	Episode Nine - Topher Boehm [Wildflower]	01:55:58
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! --- Support this podcast: https://podcasters.spotify.com/pod/show/fermenting-place/support
	03 Dec 2020	Episode Twelve - Angus Vinden [Vinden/Headcase Wines]	01:30:49
Angus Vinden is a young winemaker in an old wine region. Thoughtful, mindful, and hard working, Angus has been busy building his wine brand off the back of his family's legacy for the last five years, or so. He puts a firm focus on farming first, viticulture then winemaking - hence the term, winegrower... rather than winemaker. He's a Hunter boy, too - same as me - so, what's not to love?! And, he makes deliciously good wines with an eye on the past, and a mind for the future... In Episode Twelve, Angus and I discuss: Being a Young Winegrower in an Old Wine Region The Legacy of Experimentation Putting the Vineyard First Hunter Gamay Acknowledging Time Breathing Deep The Positives of 2020 - - Connect: - Vinden / Headcase Wines - @vindenwines / vindenwines.com.au - 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! Find out how you can support sustainable, listener led, ground-up content, head to fermentingplace.com --- Support this podcast: https://podcasters.spotify.com/pod/show/fermenting-place/support
	07 Jan 2021	Episode Fourteen - James Millton [MIllton Vineyards & Winery]	01:16:21
James Millton is a pioneering New Zealand winegrower, an inadvertent philosopher, and staunch advocate for biodynamic ways of farming - especially at the Millton Vineyards, which lie close to the coast in Gisborne, on the eastern side of the North Island of Aotearoa. James possesses a unique knack of providing incredible insight into the infinitely fascinating world of winegrowing, and the universe we live within. In Episode Fourteen of the Fermenting Place [podcast], James and I discuss... The Weather Energy and Resonance Differences between Intoxication and Drunkenness QR Codes The Interrelatedness of all Things Polishing Wines Bringing the Love And so much more... obviously - - Connect: - Millton Vineyards & Winery - @milltonvineyards / millton.co.nz - Fermenting Place - @fermentingplace / fermentingplace.com - - If you dig what you hear, please consider giving the podcast a follow, subscribe, rate, and comment via your favourite podcast listening platform, like 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! Show your support for sustainable, listener led, ground-up content - go to, fermentingplace.com - - Thanks for listening... and reading this far down! x --- Support this podcast: https://podcasters.spotify.com/pod/show/fermenting-place/support
	04 Mar 2021	Episode Eighteen - Jeff Booth [Entrepreneur & Author]	01:20:44
My guest for Episode Eighteen of the Fermenting Place [podcast] is Jeff Booth. Jeff is an entrepreneur and author of the book, 'The Price of Tomorrow'... and while he enjoys a glass of wine with friends, every now and then, Jeff is not here to discuss wine (and other drinks), specifically... I asked Jeff to come on the pod because something has been gnawing away at me for some time now, and I desperately needed to discuss it with someone who could help me make sense of it. I have a theory. A hunch. A suspicion based on a supposition that all our notions of environmental sustainability - particularly those desirable ideas around ecologically mindful forms of agricultural practice, such as regenerative farming, organic, and biodynamic ways of farming - are, in fact, unsustainable... Indeed, achieving genuine environmental sustainability is impossible because of the current economic system that the whole world runs on, and the bad incentives and outcomes that such a system perpetually generates. This is a conversation that looks beyond the final product; the beer, the wine, the sake, etc, and seeks to discuss the mostly unseen and unrealised structural economic foundations that the vast majority of us are accustomed to operating within, and why, because of this, contemporary notions and methods of environmental sustainability are, in fact, unsustainable. - - In Episode Eighteen of the Fermenting Place [podcast], Jeff and I discuss... The fragile discord between the environment and the economy The inflationary impossibility of environmental sustainability Climate Change How money manipulation destroys and disrespects our environment, our time, and our energy Short versus long term incentives and their outcomes Hamster Wheels The Price of Tomorrow Potential solutions and possible futures - - Connect: - Jeff Booth - @jeffbooth / thepriceoftomorrow.com - Fermenting Place - @fermentingplace / fermentingplace.com - - Recommended Reading & Research The Greatest Game - Jeff Booth - essay Inflation/Deflation? Which one is it? - TIP Podcast Masters & Slaves of Money - Robert Breedlove - essay The Capital Strip Mine - Allen Farrington - - If you dig what you hear, please consider giving the podcast a follow, subscribe, rate, and comment via your favourite podcast listening platform, like 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! - - Thanks for listening... x --- Support this podcast: https://podcasters.spotify.com/pod/show/fermenting-place/support
	28 Oct 2021	Episode Thirty-Five - Mark McGill [Cider Maker - Abel, Nelson, New Zealand]	01:31:10
My guest for Episode Thirty-Five of the Fermenting Place [podcast] is apple grower, cider maker, and wine grower, Mark McGill of Abel Cider and Wine, located in Nelson, New Zealand. Mark is a winemaker by trade who dared to delve into the wondrous world of cider, having been surprised by the sheer blandness and banality of such commercially made drinks that purport to be made of certain fruits, such as apples and pears, and yet rarely feature any such fruit and all.... - In Episode Thirty-Five, Mark and I discuss... Nelson Sunshine and Rain Chardonnay 35% Real Cider Backyard Ferments Sails, Skins, and Tannin And Much More... - - Connect: - Abel Cider and Wine - @abelcider_wine - Fermenting Place - @fermentingplace / fermentingplace.com - - If you dig what you hear, please consider giving the podcast a follow, subscribe, rate, and/or, at least, a comment via your favourite podcast listening platform, such as Apple Podcasts, Spotify, Breez, or Sphinx Chat. 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... Become one! Thanks for listening... x --- Support this podcast: https://podcasters.spotify.com/pod/show/fermenting-place/support
	24 Jun 2021	Episode Twenty-Six - Michael Glover [Mammoth Wines]	01:29:25
My guest for Episode Twenty-Six of the Fermenting Place [podcast] is Michael Glover - a candid observer and orator of wine, sage and winemaker at Mammoth Wines from Nelson, New Zealand. Michael is one of the wine world's more impassioned defenders of the art of wine; the romance, the mystery, the history, and the culture that wine embodies. Fascinated, Michael's life in wine has been an endless quest to understand, capture, capture, express and articulate notions of quality as it relates to the place of wine; dismissing the static, embracing the dynamic; contributing to its eternal evolution. - - In Episode Twenty-Six, Michael and I discuss... Time The Search for Quality Moving Beyond the Dark Side The Battle Between Wine and Beverage Natural Wine Glory, Greatness, and the Temple of Terroir Much More - - Connect: - Michael Glover - @mammoth_wine / www.mammothwines.com.au - Fermenting Place - @fermentingplace / fermentingplace.com - - If you dig what you hear, please consider giving the podcast a follow, subscribe, rate, and comment via your favourite podcast listening platform, like 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... Become one! Thanks for listening... x --- Support this podcast: https://podcasters.spotify.com/pod/show/fermenting-place/support
	21 Jan 2021	Episode Fifteen - Bill Downie [William Downie Wines]	01:47:40
My guest for Episode Fifteen of the Fermenting Place [podcast] is winegrower, Bill Downie. Some say, Bill is the O.G. of site specific pinot noir in Australia, who commands a cult following of fervent wine disciples that consider him the grand daddy of the natural wine movement... I dunno, to be honest. Bill's a nice guy, a great winemaker, and especially good to sit down and have a yarn about all things fermentative coming from a place. Bill grows wine on a farm called Guendulain, set amongst the green rolling hills of the Baw Baw Shire, in the Gippsland region of Victoria. Here, he grows close planted pinot noir, and makes wine from them with as little premeditated intention as possible. In Episode Fifteen, Bill and I discuss... ˚ Working in Bottleshops ˚ Drinking Booze and Being a Farmer ˚ Winemaking as a Team Sport ˚ His One Point Wine System ˚ Getting to know Place and Being Shaped by It ˚ Americana ˚ And so much more... obviously... - - Connect: - William Downie - @williamdownie / williamdownie.com.au - Fermenting Place - @fermentingplace / fermentingplace.com - - If you dig what you hear, please consider giving the podcast a follow, subscribe, rate, and comment via your favourite podcast listening platform, like 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! Show your support for sustainable, listener led, ground-up content - go to, fermentingplace.com - - Thanks for listening... and reading this far down! x --- Support this podcast: https://podcasters.spotify.com/pod/show/fermenting-place/support
	18 Mar 2021	Episode Nineteen - Herbert Peñaloza [Coffee Farmer - 575 Café]	01:43:56
My guest for Episode Nineteen of the Fermenting Place [podcast] is Herbert Peñaloza. Herbert is a coffee farmer, grower and producer from Tolima, Colombia. Here he helps to farm, process, and market single origin coffee beans on the family farm; 575 Café. Herbert is a wealth of knowledge when it comes to coffee and holds great insight into its often overlooked and undervalued place in our world. With such frequency and ubiquity in our daily lives, it's easy to understate and take for granted the nuance of provenance and place that coffee comes from. Every day, Herbert seeks to compress the distance between the grower and the customer, to help connect people connect to the coffee he grows back to its unique coordinates here on Earth. - - In Episode Nineteen of the Fermenting Place [podcast], Herbert and I discuss... Coffee's Democratic Pleasures Locating Coffee's Place in the World Falling in Love with Farming Wild Terrain Varietals Coffee Fermentation Tasting Notes Much More - - Connect: - 575 Café - @575cafe / www.575cafe.co - Fermenting Place - @fermentingplace / fermentingplace.com - - If you dig what you hear, please consider giving the podcast a follow, subscribe, rate, and comment via your favourite podcast listening platform, like 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. Thanks for listening... x --- Support this podcast: https://podcasters.spotify.com/pod/show/fermenting-place/support
	29 Apr 2021	Episode Twenty-Two - Mimi Casteel [Hopewell Wines, Oregon]	01:31:15
My guest for episode Twenty-Two of the Fermenting Place [podcast] is Oregon winegrower and advocate for regenerative farming methods, Mimi Casteel. Mimi is the owner and vigneron at her family's vineyard and farm, Hopewell Wine and Vineyard in the Willamette Valley, as well as a spokesperson for the soil, for biology, for ecology, and for the environment more generally. In Episode Twenty-Two, Mimi and I discuss... Rehabilitation through Regeneration Christmas Tree Farms Vineyard Aesthetics Overcoming Compulsions to Control The Soil as the Soul Reflexivity, Reliance, and Resiliance Wines as a Portal to Nature Glyphosate Much More... - - Connect: - Hopewell Wine and Vineyard - @mimicasteel / www.hopewellwine.com - Fermenting Place - @fermentingplace / fermentingplace.com - - If you dig what you hear, please consider giving the podcast a follow, subscribe, rate, and comment via your favourite podcast listening platform, like 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. Become one! Thanks for listening... x --- Support this podcast: https://podcasters.spotify.com/pod/show/fermenting-place/support
	15 Apr 2021	Episode Twenty-One - Mark, Charlie, Innes [Wolfburn Whisky Distillery]	01:28:53
Mark, Charlie, and Innes of Wolfburn Whisky Distillery, Scotland, are my guests for Episode Twenty-One of the Fermenting Place [podcast]. - - In Episode Twenty-One, we discuss... Eau De Vie Ways of Distilling Place The Lost History of Woldburn Making Whisky by Hand, by Sight, by Touch, by Smell Time and Maturation Casks and Barrells Craft Whisky Tasting notes... and much more. - - Connect: - Wolfburn Whisky Distillery - @wolfburn_whisky / www.wolfburn.com - Fermenting Place - @fermentingplace / fermentingplace.com - - If you dig what you hear, please consider giving the podcast a follow, subscribe, rate, and comment via your favourite podcast listening platform, like 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. Become one! Thanks for listening... x --- Support this podcast: https://podcasters.spotify.com/pod/show/fermenting-place/support
	09 Dec 2021	Episode Thirty-Eight - Yoko & Andries Mostert [Brave New Wine, Great Southern, WA]	01:21:18
My guest for Episode Thirty-Eight of the Fermenting Place [podcast] are dynamic duo winemaking artists, Andries and Yoko Mostert from Brave New Wine, straight outta Denmark, in the Great Southern region of Western Australia. Yoko and Andries produce wine like no one else I know in Australia. Every bloody bottle is damn delicious, no holes barred, volatile frivolity that's full of the funk and fun. Seriously. Turn on, tune in, and drop out, as Yoko and Andries share their journey to get to the Brave New World of wine... In Episode Thirty-Eight, Andries, Yoko and I discuss... Bandwagons Ending to Begin Again Pushing the Progression Embracing the Clusterphunk Frozen Ferments Art, Depth and Detail by Design And Much More - - Connect: - Brave New Wine - @bravenewwine - Fermenting Place - @fermentingplace / fermentingplace.com - - If you dig what you hear, please consider giving the podcast a follow, subscribe, rate, and/or, at least, a comment via your favourite podcast listening platform, such as Apple Podcasts, Spotify, Fountain, Breez, or Sphinx. 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... Become one! Thanks for listening... x --- Support this podcast: https://podcasters.spotify.com/pod/show/fermenting-place/support
	17 Jun 2020	Fermenting Place - Intro	00:02:44
'An intro to a podcast concerning the co-ferment of people and place; about wine (and other drinks); a direct way to connect and conduct fascinating conversations with interesting people about intriguing things...' --- Support this podcast: https://podcasters.spotify.com/pod/show/fermenting-place/support
	17 Jun 2020	More Info on the F.P. [podcast]	00:04:15
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! --- Support this podcast: https://podcasters.spotify.com/pod/show/fermenting-place/support
	02 Jul 2020	Episode One - Andrew Jefford [wine writer]	01:27:18
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. --- Support this podcast: https://podcasters.spotify.com/pod/show/fermenting-place/support
	16 Jul 2020	Episode Two - Ashley Huntington [Two Metre Tall]	01:54:20
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]. --- Support this podcast: https://podcasters.spotify.com/pod/show/fermenting-place/support
	30 Jul 2020	Episode Three - Andrew Thomas [Andrew Thomas Wines]	01:30:55
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]. --- Support this podcast: https://podcasters.spotify.com/pod/show/fermenting-place/support
	13 Aug 2020	Episode Four - Dr. William Skinner [Anthropologist]	01:39:47
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]. --- Support this podcast: https://podcasters.spotify.com/pod/show/fermenting-place/support
	27 Aug 2020	Episode Five - Chris Moore [Sailor's Grave Brewing Co.]	01:38:39
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. --- Support this podcast: https://podcasters.spotify.com/pod/show/fermenting-place/support
	10 Sep 2020	Episode Six - Alex Hunt MW [Master of Wine]	01:36:07
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... --- Support this podcast: https://podcasters.spotify.com/pod/show/fermenting-place/support
	24 Sep 2020	Episode Seven - Steve Lubiana [Stefano Lubiana Wines]	01:30:13
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! --- Support this podcast: https://podcasters.spotify.com/pod/show/fermenting-place/support
	05 Oct 2020	Episode Eight - Adam Rogers [Author of 'Proof']	01:43:49
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! --- Support this podcast: https://podcasters.spotify.com/pod/show/fermenting-place/support

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