267: Fermenting with Quince | A Panel Discussion w/Makers

267: Fermenting with Quince | A Panel Discussion w/Makers

Author: Ria Windcaller: Award-winning Cidermaker, Podcaster | Craft Beer Columnist April 7, 2021 Duration: 1:05:09

Fermenting with Quince

266 Fermenting w_Quince feature 200x300

Was Aphrodite's Forbidden Fruit a quince or the apple? She's not talking, but cidermakers are in this panel discussion on "Fermenting with Quince" that was recorded for CiderCon2021.

Quince a.k.a. Cydonia oblonga is the sole member of the genus Cydonia in the family Rosaceae. Quince is a 'pomme' fruit with the likes of apples, pears, and medlars. This golden Pomme is having a renaissance of sorts with makers partly due to it aromatic qualities and tannins.

Kim Hamblin and Dan Rinke of Art + Science in Oregon, Steve Selin of South Hill Cider in New York and UK makers Martin Berkley of Pilton's Cider and James Forbes of Little Pomona will discuss fermenting with Quince for this panel discussion that was moderated by Ria Windcaller of Cider Chat. 

The Fermenting with Quince questions

    1. What inspired you to ferment with quince and how long have you fermenting with quince?
    2. How do you source your quince?
    3. Quince varieties used - not unusual for makers to use unknown varieties.
    4. Quince product(s) and how it is made. What is the ABV? Tasting notes: or what should we expect.
    5. Maker Techniques for instance, 100% or blended into cider

Fermenting with Quince Order of Speakers

Art + Science | Oregon

Dan Rinke Kim Hamblin Art+Science

South Hill Cider | New York

Steve Selin South Hill Cider episode 267

Pilton Cider | Somerset/UK

Martin Berkley Pitlon's Cider episode 267

Little Pomona | Hertfordshire/UK

James Forbes Little Pomona episode 267

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There’s a whole world in a glass of cider, and Cider Chat is your invitation to explore it. Hosted by award-winning cidermaker and writer Ria Windcaller, this podcast travels far beyond the bottle to meet the people who make the global cider culture so vibrant. Each conversation is a journey-you might find yourself in a heritage orchard learning the history of forgotten apple varieties, in a bustling taproom with an importer explaining regional traditions, or in a kitchen with a chef pairing cider with unexpected foods. The discussions get into the delightful nuances, too, whether that’s the semantics of what we even call this drink or how the concept of terroir translates from soil to sip. It’s not just about production; it’s about the community, the travel, and the stories that fermentation unlocks. This is for anyone curious about the craft, history, and sheer enjoyment of fermented apple juice in all its forms. So, pour a glass and settle in for a series that feels like a wide-ranging, informative, and genuinely good-humored chat with friends who happen to be obsessed with cider. You’ll come away with a deeper appreciation for every effervescent, tart, or sweet sip, hearing directly from the growers, makers, and enthusiasts who are shaping this drink’s exciting present and future.
Author: Language: English Episodes: 501

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