Sweet and Saur

A A A Comments By Hiya Swanhuyser Wednesday, Mar 17 2010

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Klezmer party music has been surprising hipsters around here for the past couple of years — it's so … cool, in a way that traditional music traditionally is not. Biggish-band klezmer jazz sounds such as those made by Zoyres Eastern European Wild Ferment are routinely referred to as "dance music," with good reason; saxophones, clarinets, tuba, trombones, and the drums to take them all on — this is loud. At the band's Reunion Show and Sauerkraut Sampling, the musicians show off their other old-is-new-again obsession — acid, salt, live cultures, and organic matter, or in other words, fermentation. They've been known to arrive at their concerts bearing kimchi, pickles, beer, wine, and as here, kraut. Is it a metaphor if you can eat it? Zoyres pulls from drum 'n' bass, rock, and folk musics to nourish its overarching devotion to improvisational, John Zorn–style jazz, just as the cabbage joins its spicy brethren in the vinegar mix; your call on the metaphor thing.
Fri., March 19, 8 p.m., 2010

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