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.
Wild World: A Wild Fermentation Festival
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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.
Language
🇺🇲
Publishing Since
12/27/2019
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Recent Episodes
January 9, 2020
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.
January 9, 2020
The Art and Science of Fermentation
Introduced by Lee Campbell Moderated by Lou Amdur with: 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 Ap...
January 9, 2020
Ethics and Aesthetics of Natural Wine
Introduced by Byron Bates Moderated by Lou Amdur with: 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 App Disgorgeous Demi-Monde
7 total episodes available
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