Topher Boehm is a native Texan, honorary Sydneysider, and the brewer, blender, and co-founder of Wildflower; a producer of fascinating beers, which often feature native Australian ingredients - particularly yeast captured from native Australia flora - alongside other requisite European elements, such as grains and hops, methods and techniques. In Episode Nine of the Fermenting Place [podcast], Topher and I discuss: - Unlocked Doors - Time Spent in Spain - 500 Million Years of Culture - Knowing Your Brewer - Percolations of Provenance and Place - Coolships, and much more We find place by meandering through the world of brewing and blending using native inoculations, as well as diving deep into the wastefulness of the modern food-ways system. Connect: - Wildflower - @wildflowerbeer / wildflowerbeer.com - Fermenting Place - @fermentingplace / fermentingplace.com If you dig what you hear, please consider giving the podcast a follow, a rating, and a comment on Apple Podcasts, Spotify, and Soundcloud. It takes no time at all, and it really helps the all seeing algorithms discover and connect with new listeners, like you. This episode is brought to you by the Fermenting Place [podcast] Patreon Supporters. Thank you! If you're wondering how you too can get that warm fuzzy feeling that comes from keeping ground up content creation independent and ad-free, consider becoming a Patreon Supporter, or make a one-off donation via PayPal, or Bitcoin. Go to fermentingplace.com for more information. Thanks for listening! --- Support this podcast: https://anchor.fm/fermenting-place/support
They're not obvious candidates for making beer: wattle, strawberry gum and leftover sourdough from Ester. Topher Boehm turns to flower cuttings and other NSW-only ingredients to create wild ales for Wildflower, the Sydney brewery he runs with brother-in-law Chris Allen. They've named beers after their children – including the wild-raspberry-flavoured St Phoebe, which was selected over 1500 drinks to be named Australia's best beverage. And his curiosity with fermenting has led to Topher brewing 200 litres of soy sauce in a barrel, just for fun. Maybe his revved-up creativity shouldn't be a surprise – Topher once had 70 home-brewing experiments on the go in his apartment (until his wife fairly decided that perhaps that was just a little too much to co-habitate with). So how did Topher go from making frozen sandwiches for his family in Texas – and studying astrophysics and considering a career in shoemaking – to brewing beers that are found in 10 William Street and other top bars and restaurants around Australia? It's a pretty surprising path that also involves a really sweet love story (and a literally stinky town in New Zealand). You don't have to be a deep beer nerd to enjoy this episode, as Topher is a great storyteller – just listen to the unbelievably "epic" tale behind the coolship vessel that's being made for his spontaneous beers. The vessel has survived bushfires and flood – intense conditions that literally swallowed a truck belonging to the Blue Mountains blacksmith who is making the coolship. And while Topher has learnt about beer from hanging out in Europe and the US, he is keen to create a beverage that gets its flavours from sources you can only find in his home state. “We were calling beer local, but it was made that way from where it was brewed, not the ingredients it was from,” he says. Which means Topher is especially interested in bush foods, like saltbush, and is experimenting with the idea of bringing back his sold-out St Phoebe run using native raspberries. This episode actually features two parts: one recorded in January (before the pandemic) and a part two that sees us catching up remotely a few months after lockdown sets in. We also cover historical aspects of beer: it's the reason for the world's oldest recipe and, despite its cliched blokey image today, it was actually women who traditionally were brewers. (Go back to Ancient Egypt and it was women who tended to beer.) PS The cherry beer you hear fermenting in the background is actually now available from Wildflower (it's delicious)!
#47 - Time In Barrel Series ft. Topher Boehm (Wildflower Brewing & Blending) Part 2
In the final brewer interview (for now) of our Time in Barrel series presented by Carwyn Cellars, we chat to Topher Boehm of Wildflower Brewing and Blending. We had always planned to punctuate this series with Topher on the show and when he said yes we were over the moon.Haven’t listened to Part 1? What are you doing silly…go back to Episode #46 and listen to that first!In part two, Topher continues to talk about Wildflower’s brewing philosophy and answers some questions from our official friends of the show (our Patreon) and delivers his GABS beer pitch...with a twist!Sit back, open up a bottle of Wildflower and enjoy. After all. It’s just fucking beer.If you’re listening on Apple Podcasts, please rate, subscribe and leave us a review! It’s free and helps other beer lovers discover the podcast! - https://apple.co/2DHRB1DBecome a Friend Of The Show and support us on our Patreon! - https://bit.ly/2QkjkJg
#46 - Time In Barrel Series ft. Topher Boehm (Wildflower Brewing & Blending) Part 1
In the final brewer interview (for now) of our Time in Barrel series presented by Carwyn Cellars, we chat to Topher Boehm of Wildflower Brewing and Blending. We had always planned to punctuate this series with Topher on the show and when he said yes we were over the moon.Split over two episodes, Topher drops the hot scoop on what’s going in to those Wildflower cans, talks about Wildflower’s brewing philosophy and NSW first approach to ingredients and some of the influences that got him to where he is today.We all open a bottle on air of home-brewed “Easy Does It”, produced using Wildflower yeast by The King in the North (Official Friend of the Show), while delving into how brewers, home and professional, can capture yeasts from native Australian flora.Sit back, open up a bottle of Wildflower and enjoy. After all. It’s just fucking beer.If you’re listening on Apple Podcasts, please rate, subscribe and leave us a review! It’s free and helps other beer lovers discover the podcast! - https://apple.co/2DHRB1DBecome a Friend Of The Show and support us on our Patreon! - https://bit.ly/2QkjkJg
This week on Beer is a Conversation we continue the series of interviews that we recorded during our swing through Sydney’s inner -west last December and we meet Topher Boehm from Wildflower Brewing and Blending. In an increasingly congested craft beer market it can be hard for a business to be unique, but Topher is doing a great job of standing out from the pack. Wildflower isn’t a brewery, Topher works with his friends down the road at Batch to make the wort he uses before taking it to his Marrickville warehouse where he ferments it with wild yeasts that he has foraged throughout New South Wales, selecting and propagating the ones that he thinks will create signature beers. Aging them in oak, Topher then blends the beers before bottling and releasing them to the public. This is a fascinating chat with a genuinely engaging new brewer. Enjoy the conversation.