Quench
Artisans Are Taking Over Vermont
September, 2017
“The reality is the Piana brothers are making some of the most fascinating and interesting ciders you will ever taste. They are exploring the outer boundaries of creativity by taking the wine process and melding it with the anything-goes craft beer and natural wine philosophies to offer exciting, pure, refreshing ciders of immense character.”
— Rick VanSickle
Vermont Life
New Uses For Feral Fruit
September, 2016
“Fable Farm Fermentory’s tagline is ‘Cider as Wine.’ But I think it should be ‘Cider: the Most Delicious Cider I’ve Ever Had.’ This still and naturally fermented cider is barrel aged and has only one ingredient — apples, with their indigenous yeast from the farm in Barnard,’ Canning says. ‘This un-manipulated style of making cider gives funky and earthy notes similar to orange wine or mixed fermentation beer.'”
— Melissa Pasanen
Bon Appétit
Ten Ciders To Turn Wine Snobs Into Cider Snobs
September, 2016
“Traveling hundreds of miles and searching through liquor store in Vermont to find a bottle or two of Fable Farm cider is worth it. Ciders from this sustainable farm — like the Greensboro Apple Pet Nat — are made in very limited quantities and fermented in oak barrels, giving the natural ciders a softer carbonation and apple flavor surrounded by a musty barnyard funk. They leave you feeling like you’ve stepped out of your crowded apartment and into a breezy lazy Vermont countryside.”
— Alex Delany
Seven Days
Fable Farm Fermentory Experiments With Apples
October, 2016
“It’s a small batch,’ Jon said, indicating that the cider was an experiment and would probably never see the open market. Because seasons, blends and pressings of fruit are unique, most Fable ciders and wines include some trial element. Using the cellar as researchers might use a library, the brothers can borrow and blend until they arrive at a product that tastes true to place. That’s why Fable’s bottled offerings vary widely from one release to another.”
— Hannah Palmer Egan
Jackson House Inn
Foraged Flavor: Fable Farm Fermentory
March, 2017
“At first glance, it appears that Fable Farm has their hands in many things – from markets, to farming, to fermentation, to events. However, taking a small step back, it’s easy to see the harmonious fluidity between food, farm, and community which Fable Farm Fermentory wholeheartedly supports. We love their markets, truly enjoy visiting the Fermentory, and like sharing their ciders and wines with friends. Their libations are unique, and most likely different from anything your friends have tasted before. Pick up a bottle at a local market or go visit the farm yourself – both are an experience you won’t want to miss.”
— Kelby Cushman
Food & Wine
How To Taste Vermont’s Best Cider In One Day
February, 2018
“…consider a stop at Waterbury’s Craft Beer Cellar instead; they’ve been known to stock the hard-to-find, Good Food Award-winning ciders from Fable Farm Fermentory, down in Barnard, easily one of Vermont’s prettiest villages.”
— David Landsel
Vermont Magazine
Feast & Field Collective At The Clark Farm
January, 2016
“‘We practice fermentation as a means to preserve and expand upon the value of what we grow and forage,’ Chris explained.”
— Maria Buteux Reade
Daily UV
Wednesday Lunches At Fable Farm Fermentory
August, 2017
“Last Wednesday, as I drove down Royalton Turnpike in Barnard, then veered up a forked driveway and eventually parked, I felt transported out of Vermont. It was lunchtime and an opportunity to try something completely new and different. At the driveway’s final curvature, I was faced with a large Tuscan-mustard colored barn on a sturdy stone foundation holding commanding views north and east over Barnard’s rolling hills. This was not anticipated, and when I walked up the curling path to its open terrace in the hot July sunshine, I stepped onto the large granite slabs and thought I had stepped into Tuscany. Welcome to Fable Farm Fermentory!”
— Alix Klingenstein