Cider as Art + Science w/Kim & Dan
Kim says, “We consider ourselves a natural cider, Perry and wine company. Our products start with the farming; sourcing quality fruit that is ecologically farmed is important to us. We keep our processing techniques minimal to reflect our farming practices and our respect for terroir. ”
We begin this chat with Dan’s explanation of Natural Cider
“Nothing add, nothing taken away”
We then go full in on discussing their Quince Cider, which is 100% quince.
Art + Science forage all their quince from many trees that are over 100 years old. This trees are so large that Kim can’t wrap her arms around the trunk!
Art + Science uses a Zambelli Mulimix electric apple crusher for their cider and to make the quince cider.
Initially, they were keeving the Quince, using a concrete fermenter. The concrete provided the calcium and then they added salt. The concrete is an eco barrel and now is no longer used because the concrete tends to get very microbial. “The quince likely cause the problem due to the high PH”, says Dan.
Now for the Quince, they are using a regular barrel and no longer keeve the Quince because Dan doesn’t feel the keeving was leaving any sweetness.
Art + Science Quince Tips
- The quince juice is very clear
- The yields of juice is about the same as apple.
- It is sweet and palatable to drink right away.
- Super aromatic, but the palate doesn’t match the aromatics
- Tends to be savory, which lends to a bit of a herbal and almost vegetable components
- Kim recommends stinky blue cheese with Art + Science’s Quince
- Served chilled like a white wine chill
- The alcohol by volume of Art + Science Quince is 7.0%
Art + Science Perry
After discussing the Quince Cider we moved onto their Perry. Dan and Kim both provide great tips on dealing with this persnickety Pomme and its propensity to go acetic and how they manage that with sulfur.
For their Perry – they use a blend of pears
3 Art + Science Perrys
1. Humble Perry: Dessert pear, buying Pear from a biodynamic orchard
2. Pilfered Perry: Foraged pears: classic pears mixd with foraged dessert pears
3. Bird Brain Perry
- 100-200 year old pear trees
- Very tannic – true Perry pears
How does Art + Science stabilize their cider in the bottle?
- Bottle Pet Nat style – allowing the cider to finish fermentation in the boatel
Bottle Types used for Art + Science
- Flip top bottles.
Contact info for Art + Science
Website: https://www.artandsciencenw.com/
Purchase Art + Science online: https://www.artandsciencenw.com/purchase-products/
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