Working with Nordic Food Lab, we developed a quince session beer that brings together wild fermentation and Nordic ingredient traditions. The project explored how quince's high pectin content and natural tannins interact with different fermentation cultures, resulting in a complex, sessionable beverage with minimal alcohol. The process drew on both lacto-fermentation and spontaneous fermentation techniques to build layered flavour.
The collaboration brought a depth of fermentation knowledge we hadn't encountered elsewhere. The quince beer exceeded our expectations in both complexity and drinkability.
Nordic Food Lab
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