Join Jonny Mills, a brewer known for his inventive beer/cider hybrids, Derek Bates from Duration Brewing, who crafts seasonal brews, and Jonny Hamilton, co-founder of Pellicle and mixed fermentation exponent. They dive into the exciting world of hybrid beverages, discussing co-fermentations that blend beer, wine, and cider. With a focus on innovation, local sourcing, and experimentation, they reveal how these unique drinks can challenge our perceptions and draw in new audiences, pushing the boundaries of traditional craft beverages.
Hybrid beverages that blend beer, wine, and cider present unique flavor profiles that challenge traditional beverage categories and perceptions.
Collaborative efforts between brewers and cider makers, such as Mills Brewing and Tom Oliver, highlight the creative potential of hybrid drink production.
The growing emphasis on seasonal and locally sourced ingredients in brewing supports agricultural sustainability and fosters a stronger community connection.
Deep dives
Exploring Hybrid Beverages
Hybrid beverages, which combine elements from beer, wine, and cider, are gaining attention for their potential to create unique flavors and experiences. These hybrids, such as co-fermentations of beer with wine grapes or cider, open up new avenues for flavor exploration that traditional beverage categories may not offer. The discussion highlights how these styles can bridge the gaps between different drinking cultures and encourage a broader appreciation for fermentation as a whole. By integrating seasonal produce and natural fermentation techniques, the production of hybrid drinks embodies a more holistic and environmentally conscious approach to brewing.
Innovative Collaborations
Collaborations between brewers and cider makers are at the forefront of creating exceptional hybrid drinks. For instance, a key highlight is the partnership between Mills Brewing and renowned cider maker Tom Oliver, which resulted in intriguing beer-cider hybrids. This collaboration reflects a trend among various brewers who explore the use of diverse ingredients, such as apples or grapes, in their beers, thereby enhancing complexity and flavor. These innovative joint efforts showcase the creative potential that arises when different fermentation practices and ingredient sources are combined.
Seasonal and Local Ingredients
Brewers are increasingly focused on utilizing seasonal and locally sourced ingredients in their creations, reflecting a growing trend towards agricultural sustainability. For instance, brewers like Derek Bates from Duration Brewing emphasize the use of fresh, local produce to create beers that are highly attuned to the surrounding environment. This method not only results in more vibrant and interesting flavors but also supports local farmers and producers, fostering a sense of community. As breweries shift towards this approach, the narrative around craft beverages becomes more about their roots and origins, enhancing their overall appeal.
Challenges in Marketing Hybrids
One significant challenge facing hybrid beverages is the difficulty in marketing them effectively to consumers who may not be familiar with these innovative styles. Terms like 'Graf' exist for some hybrid beverages, but many consumers still associate beer with traditional styles, leading to confusion around hybrids. The panelists discuss the importance of education and terminology in helping consumers understand these drinks, as well as the need for broader acceptance within the beverage industry. Resolving the gap between innovative brewing practices and consumer expectations is essential for expanding the market for hybrids.
The Future of Hybrid Drinks
The future of hybrid beverages may hinge on their ability to resonate with both beer and wine drinkers, bridging the two cultures. As brewers continue to experiment and innovate, there is hope that these drinks will create new pathways for exploration within the beverage landscape. With increasing visibility through craft fairs and collaborative events, hybrid drinks may gradually gain popularity among consumers, leading to a more diverse drinking market. Ultimately, embracing this creative fusion of brewing traditions could help change perceptions, leading to a wider appreciation for the complexity and flavor potential of hybrids.
You already know how much we love beer, wine and cider here at Pellicle. Something that also fascinates us, however, are hybrids—co-fermentations of beer with wine grapes for example, or blends of beer and cider, which is sometimes referred to as graf. These boundary pushing beverages aren’t just incredibly delicious, but within them also lies potential. Too often the worlds of beer, wine and cider are viewed separately, but I see them as three cards within the same deck. Hybrids provide each of these worlds with an opportunity to understand each other, and, hopefully, bring them closer together in the process.
Take this episodes panelists, for example. Jonny Mills of Mills Brewing has caused a stir among hardened beer collectors with his incredible beer/cider hybrids, produced in collaboration with cidermaker Tom Oliver. At Duration Brewing in Norfolk, head brewer Derek Bates is inspired to use seasonal produce within his beers, and has previously made a grape must infused New England IPA with his friends at Verdant Brewing in Cornwall. And before he moved on from Beavertown, my Pellicle co-founder Jonny Hamilton was creating mixed fermentation beers incorporating grapes from Chapel Down winery in Kent. He even got to pour them in California at Firestone Walker’s Terroir Project—a festival of beer/wine hybrids.
In this panel discussion, recorded at FyneFest 2019, we dig into the world of hybrid fermentations, discussing their potential, who their prospective audience is, and why they are oh so delicious.
Host: Matthew Curtis Guests: Jonny Mills — Mills Brewing, Derek Bates — Duration, Jonny Hamilton — Pellicle Read more at www.pelliclemag.com Support our podcast at patreon.com/pelliclemag
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