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Episode 82 – Tiffanie Barriere – The Drinking Coach

This episode features Tiffanie BarriereThe Drinking Coach.  

We met Tiffanie at CiderCon 2022 in Richmond Virginia. As you will discover, Tiffanie has amazing energy.  She has a vast knowledge of cocktails and cocktail history.  We discuss her beginnings as a bartender all the way to present day where she is dazzling internet audiences with her creative and flavorful concoctions.  Tiffanie is also incredibly knowledgeable on the spirit history and the role that Black Americans have played and impacted what we are drinking today.  I learn so much and wish to learn more each time that I talk with The Drinking Coach.  Make yourself a mixed drink of choice and enjoy our lively discussion.  

Available on:

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Highlights From our Discussion:

CiderCon

One Flew South

Mermaid Spirits

Uncle Nearest

Kindred Spirits

Ten to One Rum

Bees Knees

Black Heath Meadery

CIDERCON 2022

We arrived at the Richmond Convention Center, in Richmond Virginia, just in time for Cider Share. Approximately 40 cideries from across the United States lined the perimeter of the ballroom. Bottles were open and on ice ready to be sampled and discussed. Cidercon welcomes those from all stages on their own cider journey. From experienced cider aficionados to newbies the convention provided something for everyone. Dawn an I made our way to the farthest corner where the throngs of attendees had not gathered yet. Our first cider experience was with Two Broads Cider Works. They hail from San Louis Obispo, CA. From the moment that we took our first sip we knew we were in for an incredible tasting experience. We talked to producers from Oregon, Washington, Florida and even cider producers in our own back yard that we had not yet tried. We sampled ciders from Virginia, New York and Maryland. There were single varietals, apple blends, barrel aged and even an iced cider. The evening was about more then tasting. It was about the energy and people sharing their love of these nectars produced from apples. We had conversations with people that still had not produced one batch of cider but where looking to open a cidery. There were quite a few newbies in the room. Well established cideries got exposure to methods and apples that they were not familiar with. The 90 minutes went by in a blink. We only made it around half the room. The room was full of laughter and shouts of sadness that it had to end. Convention goers spilled out into the hallways, the lobby bar and into Richmond. The night was still early. Great discussion, more cider and delicious food awaited.

The convention opened with a presentation and discussion of Lessons for the 21st Century: The surprising history of southern apples and cider and what it means for modern growers and makers. The keynote helped to set the tone of diversity and growth in todays cider industry. It touched on American ciders rich past and fruitful future. The struggle of those that have been laying the foundation of bringing back lost apples and cultivating trees for future generations. One theme that echoed loudly was that when you are growing apple you are living each day in history. When you drink cider you are drinking that history.

The next 2 days were full of classes. Our first class that we attended was 400 years of American alcohol: Cider, History, Cocktails and more. The standing room only crowed was there to hear The Drinking Coach, Tiffanie Barriere. She definitely brought her energy and knowledge to the stage. She taught about the historical black figures in cocktail American history. There were 2 delicious cocktails created with what else… cider. Check her out at: www.thedrinkingcoach.com

For Cidercon attendees there were 32 classes to choose from. Truthfully, it was hard to select which classes to go to. They all were fascinating and informative.

We made sure to stop by and explore the vendors at the trade show. Bottlers, Canners, Barrels, flavoring, yeasts, tip handles and labels are just a sampling of those offering to help the cider producers improve on their craft. There were even more ciders being offered for tasting and enjoyment.

The first afternoon class that we sat in on was High Latitude Ciders from Michigan. The presenters for this class were: Dan Young of Tandem Ciders, Bryan Ulbrich of Left Foot Charley and Dion Stepanski of Presque Isle Farm Cider. It was such a learning experience to understand how the location, climate and the fermentation process have such an impact on the flavor and character of cider. It is so comparable to the wine industry and their regions. The terroir plays such an important role in the creation of cider. For us it was so much fun to sample each pour and provide our own tasting notes on the nose and palate of each cider. Nicole LeGarnd Leibon moderated the panel and was excellent at pointing out her own observations on the ciders and cideries.

One class that we continue to fall back on was yeast-derived characteristics and hands-on blending. Aaron Homoya and Anne Flesch gave us an amazing perspective of how yeast impacts the flavor profile of cider. The key here is how much we are now able to pull out the yeast notes in beer, wine and even whiskey.

Day two found us attending the class, Southern Cider Apples: A recipe for complex flavor in a changing climate. Diane Flynt from Foggy Ridge Ciders was the moderator. She was also the keynote for the opening of the convention. Her knowledge of southern cider is unparalleled. The presenters were: David Thornton of James Creek Cider House, Will Hodges of Troddanvale at Oakley Farm and Tim Wright of Wise Bird Cider. Three states represented the south. It was enlightening to try ciders from Kentucky, Virginia and North Carolina side by side.

OK, so, introductory palate training was an experience for the taste senses. Sour, acidity, sweet and bitter were all covered by adding a varying degree to a host cider. Like the yeast class, this for us increased our appreciation for cider and our ability to select complex notes and nuances. Darlene Hayes from www.allaboutcider.com and author of Cider Cocktails – Another Bite of the Apple, took us on a fantastic journey. Teaching us where different flavors and textures fall on the tongue. We learned more of why we are sensitive to bitterness and why we shy away from those IPA’s.

During the breaks there was even more cider to swirl, sip, swallow and converse about.

Sadly, it came time for the last class. Rich selected Barrel programs: A wine perspective for cider, moderated by Jocelyn Kuzelka. Dawn selected Social media advertising 101. Once again, each offered a treasure trove of information.

Check out our podcast wrap up of Cidercon 2022.

Available on:

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In our first episode of 2022 we review OK Cider Company, Party Pic. A hopped cider from Oklahoma City.

A huge takeaway from the convention is that craft cider is poised to enter the main stream even more than it already has. Consumers will find ciders that rival a fine wine. Ciders will be competing strongly with craft beer taps across the country. This heritage beverage from our past has a bright future. What we can look forward to in 2022 is seeing more cideries open and share their individual expressions.

We can’t wait for Cidercon 2023 in Chicago.

Episode 81 – Frankly Deep – Deep Kulkarni and Frank Schweitzer

This episode features Deep Kulkarni and Frank Schweitzer of Frankly-Deep Hot Sauce.

These lifelong friends, who met at Penn State, began growing peppers roughly 10 years ago.  They grew lots of different kinds of peppers too.  It was about the time that the Carolina Reaper was growing in popularity.  That’s where they transitioned into the hot sauce world.  Their passion for hot sauce comes from food.  They love to eat and they love to cook.  The ideas for different blends and different kinds of hot sauce came quickly.  They narrowed it down to the core five that they feature today.  There’s a little bit of Frank and Deep in every bottle of Frankly-Deep.  We taste through the full line and you even get food pairing tips along the way.

Brewscuits is the sponsor of the podcast.  Be sure to check them out at www.brewscuits.com.  Type in Fermented Adventure at checkout to get 15% off your first order.

www.frankly-deep.com – Facebook

Available on:

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🎧 Google https://lnkd.in/dp3er-ZA

🎧 Spotify https://lnkd.in/dXbmj6cg

🎧iHeart Radio https://lnkd.in/dkyxgBt2
and more…

Highlights from our discussion:

The Artisan Exchange

Duck Butts Meadery

Valley Forge Beer and Cider Festival

Starfish Junction Productions

Cheesesteak Adventure

Boyd & Blair

Episode 80 – Blake’s Hard Cider – Jennifer Wawrzyniak

This episode features Jennifer Wawrzyniak of Blake’s Hard Cider.

Blake’s is cider with a story.  It began in 946 when Gerald came home from WW2 and decided that he no longer wanted to live in Detroit.  He and Lovely purchased 100 acres in Armada, MI.  Today it’s a 1000 plus acre U-Pick Farm with wine, beer and cider.  In 2013 Andrew arrived back from college and saw an opportunity to expand into hard cider production.  The ciders base comes from a proprietary 5 apple blend.  

Jennifer is a regional sales manager with Blake’s.  In this episode she shares her experiences and also what she does best.  Introducing and creating new fans to Blake’s.  Pick some up and enjoy while listening to this lively episode.  

Brewscuits is the sponsor of the podcast.  Be sure to check them out at www.brewscuits.com.  Type in Fermented Adventure at checkout to get 15% off your first order.

17985 Armada Center Road, Armada, MI 48005 – (586) 784-5343 – www.blakefarms.com – Facebook

Available on:

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🎧 Google https://lnkd.in/dCZ2hTFi

🎧 Spotify https://lnkd.in/dcCSAeUt

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and more…

Highlights from our discussion:

Valley Forge Beer & Cider Festival

Starfish Junction

Pommelier

Pets for Patriots

U.S. Cider Open

The Union Craft House

Bartari

Beer Wall on Penn

Cider Con

Episode 79 – Triple Sun Spirits – Kris Kwant

This episode features Kris Kwant and Sara Stier of Triple Sun Spirits Co.

20 years ago Kris was watching the TV program “How it’s made”, with his father.  The episode featured Sam Adams Brewing.  From watching the program, the home brewing bug took hold of him.  He and his dad purchased a kit and it actually turned out pretty good.  The next adventure was to make a Barley Wine.  The intention for this would be to share with his son when he turned 21.  Kris explains that “making good whiskey starts with making good beer”.  In 2016 Kris embraced the craft spirits movement.  Triple Sun is a cocktail bar that moonlights as a distillery.  They are very hospitality focused.  Enjoy this lively episode where we  discuss history, beer and all things Triple Sun.

Brewscuits is the sponsor of the podcast.  Be sure to check them out at www.brewscuits.com.  Type in Fermented Adventure at checkout to get 15% off your first order.


 518 Bank St, Emmaus, PA 18049 – (610) 904-8082 – www.triplesunspirits.com – Facebook

Available on:

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🎧 Google https://lnkd.in/emNBxAY

🎧 Spotify https://lnkd.in/dThwXQcy

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and more…

Highlights from our discussion:

Bicardi

Jack Daniels

Fetish Brewing Company

Kelvin Cooperage

Whiskey Advocate

Discover Lehigh Valley

Funk Brewing

Monkey 47

Mike Rowe

Cheesesteak Adventure – 2SP Brewing

In this episode Jim Pappas of Philadelphia Cheesesteak Adventure joins us at 2SP Brewing Company. Jim was our guest on Episode 18.  Jim still eats cheesesteaks on his quest to review 1000.  Jim brought 2 cheesesteaks from On A Role in Media, PA.  2SP Brewing Company provided the venue and 5 incredible beers.   

Available on:

🎧 Apple https://lnkd.in/d2CGvUST

🎧 Google https://lnkd.in/dZXmWvrm

🎧 Spotify https://lnkd.in/d_Z73sYv

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and more…

Highlights From our Discussion: 

Goombas Pizzaria 

Johnny Paisano’s 

West End Boat Club

 English IPA 

Charlies Roast Pork 

Jim’s Steaks 

Episode 78 – Duck Butts Meadery – Carmel and Jonathan Senatz

This episode features Carmel and Jonathan Senatz of Duck Butts Meadery.

It started like many other passions… with a home brew beer kit.  Which remained in the box, in the basement, for over 6 years.  Jonathan observed that the idea of home brewing beer presented as being very complicated.  This didn’t appeal to him.  He and Carmel became inspired by a visit to Savannah Bee Company.  From there they began to dream about making mead.  The equipment in the kit would be perfect for what they needed to get started.  Covid provided an opportunity to begin experimenting.  Forced to stay home, they took the time to make their own mead.  They set off on their “maiden voyage”.  We discuss where they are now with their hobby and passion.  We can’t wait to see what the future has in store for this fledgling meadery.  

Facebook

Available on:

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🎧 Spotify https://lnkd.in/d82qb9Wd

🎧iHeart Radio https://lnkd.in/dC-HqmqE
and more…

Highlights From our Conversation:

Pickering Valley Feed & Farm Store

Les Brown

Savannah Bee Company

Exton Bee Company

Dressler Estate

Olde Bedford Brewing Company

Caledonia Spirits

BJ’s Wholesale Club

Swarmbustin Honey

Hale & True Cidery

Rudolph The Red Nosed Reindeer

Keystone Homebrew

Wegman’s

Jersey Spirits Distillery

Episode 77 – Julie Lanzillo – Pairings Cigar Bar

This episode features Julie Lanzillo of Pairings Cigar Bar.

In 2014 Julie, Debbie and Gary dined at one of their favorite spots.  They were going to a show as they lamented that it would be nice to enjoy a cigar after dinner.  They longed for the summer and the opportunity to smoke on the back deck where they could savor a cigar or two.  It was December and there was snow on the ground.  They discussed the possibilities but there is nothing in the area.  “A cigar bar in the Media area, that’s an interesting idea”, proclaimed Julie.  As Debbie says, “the universe doesn’t make mistakes”.  On October 21, 2016 they opened the doors.  In that time they have created an anchor for the community.  A place for the seasoned cigar aficionado and the novice alike.  Enjoy a fine spirit and pair it with your favorite or something new.   

Brewscuits is the sponsor of the podcast.  Be sure to check them out at www.brewscuits.com.  Type in Fermented Adventure at checkout to get 15% off your first order.

12 West State Street Media PA 19063 – 610-565-1895 – www.pairingscigarbar.com –Facebook

Available on:

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🎧 Google https://lnkd.in/e-XSxnQR

🎧 Spotify https://lnkd.in/eVGMgtis

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and more…

Highlights from our discussion:

Retrohale

Davidoff

Limited Cigar Association

Tupperdor

Macanudo

Hedgerow Theatre Company

Distilling Rosen Rye at George Washington’s Mount Vernon Distillery

This was a crisp fall Sunday morning. You could barely see the fog of your breath after sipping the hotel cup of coffee. A few of the collaborators had mustered for breakfast. Grabbing bagels, pieces of fruit and whatever else would travel quick and light. Fueling up for the long days journey that lie ahead. Some had barely gotten more than 4 hours sleep from the previous days activities. The sun began illuminating the golden leaves that still clung to their branches. There was an electricity that filled the atmosphere. Anticipation consumed the one mile trek up the winding hill to where the old mill and the distillery stand. It was difficult to adhere to the posted speed limit. Speedily pulling into the parking lot. Hurrying to get out of the car. Gear in hand. We have been here before. But, this time the beast began to come to life.

The walk was familiar. The same familiar pathway. Familiar faces greeted us as we entered the dimly lit distillery. George Washington’s Mount Vernon Distillery still runs on natural light. Sunlight beamed through every window to reveal the magic that was taking place. Sounds of buckets being filled. Wood being stacked neatly next to the stills. Five in all. Named after queens. There was a hive of well orchestrated activity. Mash tons being emptied into buckets. Stills being filled being filled with fermented Keystone Rosen Rye and heirloom corn. Fires being lit. Steam rising from the tubs. Fresh water being diverted from the mill to be used to cool the hot distillate. More wood being carted in. An empty mash tun being turned onto its side and rolled out the door to be cleaned and prepared for the next ferment. The crackle of the fire and the smoke from the wood was a distinct education of how whiskey was made back in the 1700’s. Everyone there was playing a role and focused intently on making history and history come alive.

Steve Bashore drove a big box truck up to Imler, PA. Robert and Sherri McDonald of Dancing Star Farm had 11,000 pounds of grain waiting to be picked up and milled for distilling. The catalyst for this historic event took place between a conversation with Steve and Laura Fields of The Delaware Valley Fields Foundation. Laura loves whiskey, history and promoting heirloom grains and the farmers that grow them. She asked if GWMV would want to run Rosen Rye. Of course Steve was more than happy to make that happen.

Steve got to work planning, organizing and assembling an all-star team to put it all together, people of like mind who love history and distilling. They all came together to create whiskey and retell the story and produce a new one. The sense of camaraderie came through. Of course, having a game plan was helpful. Everyone worked together with a sense of pride. Thomas and Kim Bard came all of the way from Graham, KY, leaving The Bard Distillery for a few days to assist in distilling. Erik and Jim Wolfe, who are no strangers to Rosen, brought their experience and expertise. Stoll and Wolfe Distillery distilled Rosen just 2 years earlier. Lisa Roper Wicker, of Widow Jane, focused on the process as the stills began to offer their sweet and fruity distillate. Lisa has been a familiar face at GWMV since the very beginning. Aleasha Monroe is the head distiller at West Overton. They just released a Monongahela Style Rye and she brought her knowledge and skill. The Mount Vernon team brought it all together.

The Rosen is being distilled with Orange Creole and Bloody Butcher Corn. Time will tell if the juice will be bottled separately or together. It will rest in barrels from Kelvin Cooperage, Speyside Cooperage in Virgina, and a very special barrel made from a 240 year oak tree that fell at Mount Vernon 3 years ago. There is great anticipation for some bottles of the white spirit to be offered. This will provide a prelude of things to come. Whiskey and history lovers alike have so much to look forward to. George Washington’s Mount Vernon Distillery is moving into the future while retaining the roots of the past.

Listen to our interviews as we reflect on this historic event.

Part 1:

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🎧 Spotify https://lnkd.in/edu9vqpd

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Part 2:

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Valley Forge Beer and Cider Festival 2021

It was an amazing scene at The Greater Philadelphia Expo in Oaks on Saturday, December 4th. Over 2,300 beer and cider fans had their choice from over 40 breweries and cideries. There was even a winery too. The theme, of ugly sweaters, brought even more merriment to the party. Of course this made for some great people watching.

The lines moved quickly and there were certainly plenty of choices to please even the most discerning palate. It was great to see some old friends and make some new ones too. We enjoyed tasting an array of stouts, IPA’s, amblers and lagers. There were sweet ciders and dry ones. Fruit filled expressions and some most comparable to a fine wine.

Brewscuits was on hand for the dog lovers in the crowed. Uncle Alex was there from Phygit foods to make sure everyone had their pretzel necklaces. Franky-Deep was there to tantalize the hot sauce aficionados and the Jerky Hut had so many flavors it was not easy to choose. Oh, and the bacon. We can’t forget Bacon on a Stick That’s It. HOLY PORKAPALOOZA! We were glad that we didn’t miss Truly Pure & Natural with their hand crafted raw creamed honey.

The DJ kicked the vibe up a notch. The floor was packed with a cornucopia of laughter and movement doing line dancing and holding onto their glasses as they turned and twirled. Close by the sounds of axes striking the target made for its own melody.

As for us, we had a fantastic time interviewing the breweries, cideries and other vendors. It’s always fun for us to be educated and discover new flavors. Some close by and others from places that we can’t wait to visit.

We are looking forward to the next events produced by Starfish Junction. Keep an eye on their website, social media or sign up for their news letter to stay informed.

Available on:

🎧 Apple https://lnkd.in/eSkyHd7U

🎧 Google https://lnkd.in/eS9gjM_4

🎧 Spotify https://lnkd.in/emp-kwX3

🎧iHeart Radio https://lnkd.in/eQKnf-cq
and more…

Highlights From our Discussion:

Attic Brewing

Blakes Hard Cider

Log Yard Brewing

SWIG

Brother Monk Ciderworks

The Duck-Rabbit Craft Brewery

Bad Seed Brewery

Stickman Brews

Free Will Brewing

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