096: Andrew Byers - Finnriver Farm and Cidery

Straying from the usual focus on grapes, this episode dips into cider and the opportunities to be explored from fermenting apples. Andrew Byers is the Head Cidermaker at Finnriver Farm in Chimacum, Washington (on the Olympic Penninsula, west of Seattle). I met Andrew while moderating the Creativity in Fermentation panel during the Scott Lab’s Ferment event. Even for those who might not have a specific interest in cider making, the parallels with winemaking, especially marketing, present a new perspective for winemakers and wineries seeking to tell the stories of their brands and production methods. This conversation between and myself covers all of the basics of cider production and gets deep into technical territory including phenology, chemical analysis, production logistics, physical stability, microbiological stability, and a thorough description of the process for crafting a keeved cider.

LINKS AND RESOURCES MENTIONED IN THIS EPISODE

• Finnriver Farm and Cidery - Chimacum, Washington

• Eve’s Cidery - Van Etten, New York

• Malus - A quarterly print zine exploring the philosophical and cultural underpinnings of American cider

This podcast is brought you by  Fruition Sciences, 360viti and a brand new technology called the Bacchimeter developed by the company Force A. The Bacchimeter provides a qualitative vision of the vineyard through quantitative measurements of anthocyanins, it brings a new mindset to vineyard management.

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To learn more visit their website at 360viti.com, or call 888-295-5187

Questions?  Comments?  Let me know what you think: [email protected]

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