Join our family of curious Kansas Citians

Discover unheard stories about Kansas City, every Thursday.

Thank you for subscribing!

Check your inbox, you should see something from us.

Sign Me Up

Excuse the interruption.

Like what you see? For more stories like this, sign up for our newsletter. It drops in your inbox every Thursday.

Thank you for subscribing!

Check your inbox, you should see something from us.

Sign Me Up
Hit enter to search or ESC to close

Ferment Nation | Wood is Good

Share this story

Like science? Like wine? Join master of wine and master sommelier Doug Frost — only one of four people in the world to hold both distinctions simultaneously — in “Ferment Nation” as he breaks down the science of fermentation, explores the culture of Midwest wine, and cuts out the pretension.

When you think about wine, you may think of mystery, elegance and sophistication. More practical people may consider the type of grape used, and the region where the wine was produced. Few, though, think about the barrels used to age the wine. In this episode, Frost explains the importance of the barrel to wine and spirits, and even how some breweries have begun to age their beers in barrels for a more complex product.

— This is the final installment of “Ferment Nation.” Catch up on the entire six-part series here.

Like what you are reading?

Discover more unheard stories about Kansas City, every Thursday.

Thank you for subscribing!

Check your inbox, you should see something from us.

Enter Email

Tags:

Leave a Reply

Your email address will not be published. Required fields are marked *