Cider Chat

Eric Depradine of Zydeco Meadery crafts mead with Heart, Honey, and Heritage As securing permission, Eric was able to start his fermentation journey in high school with a science project using cane juice. That spark stayed with him through his time in Louisiana and Kansas, eventually shaping what is now Zydeco Meadery in North Attleborough, Massachusetts. Eric Depradine What makes these meads so special? Zydeco Meadery weaves Eric's Caribbean heritage into every bottle. Drawing from Trinidadian traditions like “Sorrel”, a spiced hibiscus drink served during holidays, Eric reimagines this ancestral recipes by using honey instead of cane sugar. Each mead showcases distinctive honey varietals, from Louisiana wildflower to Massachusetts knotweed, adding layers of terroir that reflect the regions that shaped him. The result is a line of meads that are bold, balanced, and culturally rich—fermented expressions of family, migration, and memory. Meads and Cysers Featured in this Chat Carnival Rose Carbonated hibiscus mead rooted in Caribbean sorrel tradition 12% ABV, spiced, bold, festive Named in honor of Calypso Rose, the first female calypsonian Yankee Heritage Cyser Apple, raisin, and knotweed honey Inspired by colonial cider traditions and Bear Swamp Orchard & Cidery which is in Ashfield, Massachusetts but is no longer open. Bayou Soleil Traminette grape and citrus blend A nod to Louisiana groves and Eric's wife's love of German varietals Atlantic Creole 100% Massachusetts knotweed honey Molasses-like, earthy, and distinct Contact Info for Zydeco Meadery Website: https://zydecomeadery.com Mentions in this Cider Chat Totally Cider Tour Uk_Edition 2025 Flower Expo Apple Guy Flowers Lucas of Apple Guy Flowers

A Digital Media Empire Embraces Cider at The Newt The Newt in Somerset is a world-class estate blending cider-making, luxury hospitality, and horticultural excellence. The estate is owned by South African owners Karen Roos and her husband Koos Bekker, who is a South African tech entrepreneur known for his innovative ventures, including transforming media group Naspers. Bekker's vision extends beyond digital media into luxury hospitality and agriculture, mirroring his approach at Babylonstoren in South Africa, The Newt's sister property. Ciders tasted at The Newt in Somerset A Cathedral to Cider at this Luxe Estate The Newt's cider operation began in 2018, a year before the estate's gardens and hotel opened. Designed with a focus on creativity and the visitor experience, the cidery features state-of-the-art equipment, including Voran presses, hypoxic apple storage, and multiple fermentation tanks. The cider is predominantly crafted for guests visiting the estate, which receives up to 200,000 visitors a year. Charlie Inns: The Cider Maker's Story Charlie Inns, the cider maker, brings a deep passion for microbiology and biochemistry to the operation. His journey began with home brewing in his youth, later gaining professional experience at Lilly's Cider. At The Newt, Charlie focuses on crafting ciders using estate-grown apples from 65 varieties, many of them heirloom. The orchards, covering approximately 70 acres, are planted with traditional, full-size trees spaced widely to minimize disease spread and reduce the need for chemical treatments. Charlie Inns Cider maker at The Newt in Somerset State of the Art Cider Production The cider-making process includes a variety of yeasts, including wine strains, and a mix of stainless steel and oak barrel fermentations. Techniques such as gravity-fed racking, malolactic fermentation, and freeze concentration for ice cider production are part of the cellar's repertoire. Some ciders are back-sweetened with apple juice or ice cider concentrate, and a cider club offers members access to exclusive batches and virtual tastings. Watch a behind the scenes from The Newt Operations and Sales Support Luke Benson, who joined The Newt more recently, supports Charlie with operations and sales, ensuring the cidery runs efficiently and allows the cider maker to focus on quality and creativity. Luke's background includes home cider-making and beer brewing. Ria, Luke Benson, Arthur Cole touring The Newt Ciders Tasted at The Newt Fine Cider: A Braeburn single varietal fermented with Pinot Grigio yeast, crafted to appeal to wine enthusiasts. Kingston Black: A single-varietal expression using this traditional bittersweet apple, known for its crisp acidity. The cider featured champagne yeast and was back-sweetened with ice cider and fresh juice for a balanced finish. Red Love and Vilberie Blend: A complex cider combining the tart Red Love apple from Kent with the tannic Vilberie, resulting in a deeply colored, aromatic cider. The Winston: A méthode champenoise-style cider made from Katy apples, aged for several years, named after Winston Churchill and bottled in pint-sized bottles. The Winston Hopped Braeburn: A single-varietal Braeburn cider infused with Nelson Sauvin hops from New Zealand, offering a delicate, aromatic profile with a hint of residual sweetness from the apple. Signature Blend: A flagship cider blending over 30 apple varieties from the estate, fermented in both stainless steel and oak, with a focus on capturing the essence of The Newt's orchard. Contact Info for The Newt Website: www.thenewtinsomerset.com Mentions in this Cider Chat Totally Cider Tours_UK Edition 2025 Ethic Ciders | California Summer Solstice BBQ Saturday, June 21 · 12 – 5pm PDT. tickets @nordappelcider is sending an open letter to the German EU delegates, advocating for transparent labelling. This new comes in via 1785 Cider who was featured on Moscow's Rebel Apple wins International Cider Maker of the Year at GLINTCAP Listen to Episode 216: Alex Ionov | Rebel Apple, Moscow Watch this video sung by Alexander Ionov. In this song the young man is addressing a girl with St Valentines letter explaining how much he dreams about her The main phrase of the song is «I need you more than a ton of cider» (or to be precise in translation «You are more important for me than a ton of cider»).

Levi Danielson is the founder and cider maker at RAW Cider, based in Dayton, Oregon. With roots in the Driftless Region of Minnesota and a cidery nestled among cider apples and pears in the Willamette Valley, Levi's story is one of wild ferments, place-based cider, and planting for the future – both in Oregon and back home. Levi Danielson Building RAW Cider Levi's path began in microbiology and health policy before a leap to France introduced him to wild fermentation and orchard life. After interning and later leading production at Dragon's Head Cider in Washington, Levi launched RAW Cider in 2020 with méthode champenoise ciders that quietly matured during the pandemic. Since then, RAW Cider has: Opened a year-round tasting room on an orchard in Dayton, Oregon Earned gold and silver medals for its first releases Focused on native yeast fermentation, minimal intervention, and orchard-first practices Planted and top-grafted cider and perry fruit in both Oregon and Minnesota Pear Ambitions and a Regional Vision Levi's passion for perry is central to RAW Cider. With 60-year-old pear trees, now top worked with perry pear varieties and wild seedlings grafted in the Mississippi River Valley, plus collaborations in Hood River, he's betting on American perry's future. He believes Hood River could become the “Domfrontais of the U.S.”—a new home for pear-driven sparkling ciders that mirrors the pear region in Normandy, France. Listen to episode 313: Wild Yeast Fermentations | CiderCon 2022 featuring a panel discussion with Levi Danielson Contact info for RAW Website: https://www.rawcider.com Mentions in this Cider Chat European Union 100% juice movement – Sign the petition today! https://www.petitions.net/protect-european-artisanal-cider-and-perry Totally Cider Tours Inn on Lake Champlain Keep #ciderGoingUP by becoming a patron at the Cider Chat Patreon!  

An intimate sit down with James Forbes of Little Pomona to talk about grief of losing his wife and business partner Susanna Forbes, the growth of the cidery, and the evolving identity of one this select cidery. Remembering Susanna Forbes Susanna Forbes, co-founder of Little Pomona, passed away in 2024. Her warmth, encouragement, and belief in others shaped the cidery from day one. As James puts it, “She was always trying to build up and support others – including me.” James, Ria and Susanna 2019 What's New at Little Pomona Champagne Method Quince Wine – Possibly the second of its kind globally, due this summer. Champagne Method Egremont Russet – One of his favorite apples, now sparkling. Keeved Ciders – A new path, with mixed results but promising bottles. Distilled Projects – Collaborations with Capreolus and Pleasant Land to craft pommeau aged in chestnut barrels. Annual Disco Nouveau – Returning with the 2022 and 2023 vintages. Natural Yeast Ferments – Used throughout, except the second ferment in méthode champenoise. Where to Find Little Pomona Hereford Beer House | Hereford Museum of Cider | Hereford Specialist shops in London, Manchester, and Glasgow Press Then Press – Select U.S. locations via Anxo (Washington D.C.) Mentions in this Cider Chat Totally Cider Tours – UK Edition Vermont and New York Cider Tour/Road Trip 1000 Stone Farm Saint Lawerence Nursery Frosty Twig and Canton Apples Pierrpont Cider Inn at Lake Champlain Support #ciderGoingUP at Patreon

Fourth-Generation Farmer, First-Generation Cidermaker Sophie Horstink of De Groote Wei, which means The Great Meadow in Dutch, is crafting Dutch cider as a value added project at her family's farm. Located in the eastern Netherlands near Arnhem, the farm spans 16 hectares and has long produced dessert apples and pears. Sophie Horstink The Horstink family market is well-known and is a go-to place for locals to shop and would be considered a grocery store. She released her first cider in 2022. The early response was enthusiastic, selling out quickly and prompting her to scale production. She now ferments around 5,000 liters annually in what is called the ‘cider cave” on the family farm. De Groote Wei's Ciders cider garden Appel Vink (Apple Finch) ABV: 6.5% Notes: Lightly sparkling with fresh acidity and a hint of sourness. Made entirely from eating apples including Elstar, Jonagold, and Belle de Boskoop. Groente Vink (Green Finch) ABV: 6.5% Notes: A blend of apples as used in the Appel Finch and 30% Conference pears. Also bottle-conditioned, this cider has a rounder mouthfeel and delicate fruit aromatics. Contact info for De Groote Wei Website: https://www.degrootewei.nl Family Farm shop Mentions in this Cider Chat VT & NY Cider Road Trip Totally Cider Tours SpaceTime Mead and Cider Works set to close June 22, 2025 – listen to the Space Time episode 288 with Dan Schreffler Support this podcast by becoming a patron!

Donatas Genys didn't set out to launch Lithuania's first keeved cider. But after trips to England and Normandy, years of experimentation, and the planting of over 6,000 cider apple trees, that's exactly what he's doing. At Sodo Sidriné, located just a few kilometers from the city of Kaunus, Donatas is into a whole new era for cider Lithuania's cider revival Donatas Genys Cider Culture and Baltic Roots Lithuania has deep agricultural roots, but apple trees which at many of the homes are desired more for eating or making apple wine while vodka and beer under Soviet rule flourished. Note: Lithuania declared its independence from the Soviet Union on March 11, 1990, becoming the first Soviet republic to do so, an act made possible in part by the loosening of Soviet control under Gorbachev's Perestroika reforms. Donatas is using both local varieties like Auksis and imported cider apples such as Yarlington Mill, Harry Masters Jersey, and Marie Ménard. His orchard-first philosophy ensures every cider is estate grown and rooted in place. Keeving in Lithuania The hallmark of Sodo Sidrine's offerings is a naturally keeved cider. Donatas showcased his keeved cider at CiderCon 2025 and received a lot of praise from attendees, including this Cider Chat Producer Ria Windcaller. Genys admits it's the most labor-intensive process, but also the most rewarding. This method yields a semi-dry cider with natural sweetness and long-lasting complexity, a rarity in a country where most consumers only know industrial cider. A New Era for Lithuanian Cider With a production facility nearly complete, Genys is preparing to scale up. His vision includes: Sodo Cider Stainless steel fermentation A small tasting room with potential for expansion Fruit wines and hopped ciders to appeal to a wider audience Apple brandy aged in sherry casks for future release Inside Sodo Sidrine Despite legal gray areas (there's no craft cider license in Lithuania), Donatas is pushing forward — blending tradition, research, and experimentation with quiet determination. He expects his licensing process to be completed by the summer of 2025. Stay tuned! Contact info for Sodo Sidriné Website: https://sodosidrine.lt/ Mentions in this Cider Chat Totally Cider Tour_UK Edition Bent Ladder | Doylestown Ohio – Events Locust Grove Brewing – Mother's Day Brunch – Live Music, Food Truck 11-2pm

At the base of Colorado's Grand Mesa, the world's largest flat-top mountain, five generations of fruit growers have worked the land. Today, Snow Capped Cider carries on that legacy, crafting estate-grown ciders from fruit nurtured at elevations between 6,130 and 7,000 feet. The high desert sun, volcanic soil, and pure snowmelt water combine to create vibrant apples and distinctive ciders. From Hobby to Heritage What began as a small experiment soon blossomed into a full-fledged cidery. Sparked by a disappointing store-bought cider, Kari Williams and her family leaned into their winemaking background and deep orchard knowledge to create cider reflective of their exceptional terroir. Kari Williams Cider Making at High Elevation At Snow Capped Cider: Only estate-grown fruit is used. Over 100 acres are dedicated to cider-specific apple varieties. The extreme UV exposure at high elevation leads to apples with higher sugars, acids, and tannins, setting the stage for rich, complex ciders. Managing a shorter growing season, spring frost risks, and labor-intensive frost protection methods has shaped their unique approach to farming and fermenting. A Range of Styles Snow Capped produces: 16 canned ciders distributed across four states. 54 distinct bottled ciders, from single varietals like Kingston Black and Harrison to blends featured in the Elevation Series. Botanical infusions and experimental ferments, all handled with precision and passion. Their Gold Rush cider, a blend of French and English apples, showcases the vibrant flavors that their terroir imparts — a naturally complex, award-winning cider approachable for all levels of cider drinkers. Where to Find Snow Capped Cider Ciders are available via: Retail in Colorado, Utah, Idaho, and California Online at VinoShipper Their exclusive cider club offering small-batch, estate ciders. Contact Info for Snow Capped Cider Website: https://snowcappedcider.com Mentions in this Cider Chat Mentions in this Cider Chat Totally Cider Tours Keep #ciderGoingUP by supporting this podcast via Cider Chat Patreon Season:Season 10 Categories:   Cider Maker profile, Colorado Ciders   Tags:   Cedar Ridge ciders, Colorado Ciders, Grand Mesa, high elevation orchards, UV exposure and fruit quality  

This episode of Cider Chat, was recorded in person with Abram Goldman-Armstrong at CiderCon2025 in Chicago. Hear his journey to cider. From growing up in Oregon's Yamhill County to his current work in Norway's Hardanger region at Alde Sider. Abram began fermenting cider as a student in Minnesota and went on to found the cidery known as Cider Riot in Portland, Oregon. His experience reflects both the evolution of the cider industry and the challenges of building a business grounded in values and community. The Cider Riot Years Cider Riot grew from a home cider making project into a well-regarded cider brand and pub. Abram describes building the business, navigating challenges like rising rent and market shifts, and the significance of Cider Riot as a political and cultural hub. The pub hosted community meetings, union organizers, and events that reflected Portland's activist spirit. Standing Against Far-Right Violence On May 1, 2019, Cider Riot became the site of a violent confrontation when members of the far-right group Patriot Prayer, led by Joey Gibson, clashed with patrons during a May Day celebration. The altercation resulted in injuries, including a woman being knocked unconscious. Abram filed a $1 million lawsuit against Gibson and others involved, alleging that they had instigated the attack. The incident drew national attention and highlighted the challenges faced by businesses taking a stand against hate groups. Relocating to Norway After Cider Riot closed in late 2019, Abram accepted an offer to collaborate with cider makers in Norway. He began working with a small brewery before moving west to Hardanger, where he now produces cider at Alde Sider. The region has a long history of apple growing and is the first in Norway to receive a protected designation for cider. In this Cider Chat Early influences in Oregon: Working with Alan Foster of White Oak Cider, planting bittersweet varieties like Kingston Black. DIY beginnings: Making cider in college using apples from the dining hall and a cheese grater. Founding Cider Riot: From garage startup to a full-scale cidery and pub in Portland, Oregon. Pub culture & Portland community: Supporting labor organizing, queer and trans spaces, and anti-fascist events. Financial challenges: Draft-focused sales model, missed retail opportunities, and the impact of hard seltzers. Closure of Cider Riot: Reflections on its cultural significance and decision to shut down in 2019. Move to Norway: Invited to launch a cider program with a brewery in Sandefjord, leading to Tall Ship Cider. Transition to Alde Sider: Current role as lead cider maker in Hardanger, Norway's key cider region. Hardanger cider traditions: Protected cider designation and historic use of apples like Gravenstein and Discovery. Production methods at Alde: Use of Nottingham ale yeast Chaptalization with Danish beet sugar High-acid juice (~pH 3.1–3.2) Residual sweetness target of 1.003 SG Crossflow filtration to halt fermentation Barrel aging program: Experiments with French agricole rum and Norwegian whiskey barrels. Community cider scene: Five producers in the village of Nå, collaboration across the fjord, and cider tourism via fjord boat. Cultural observations: Comparing pub cultures, lifestyle differences between Norway and Portland. Low-ABV cider innovation: Creating a 4.7% cider for draft sales in collaboration with 7 Fjell Brewery. Use of wild yeast: Petnat-style experiment using orchard yeast and natural inoculation. Future plans: Continuing to explore cider styles in Norway, working with bittersweets, and developing new blends. Contact Info Abram Website: https://www.aldesider.no Mentions in this Cider Chat 317: How a “Cyder” Teapot fueled the American Revolution Stone Ridge Orchard Wassail May 3rd & 4th – tickets https://www.clover.com/online-ordering/Event-Tickets Episode: 450th Roger Wilkins – The Cider King

John Edwards, longtime cider maker and integral team member at Ross on Wye Cider & Perry Co., and the creative force behind his personal label Fly be Night Cider was last on the podcast in 2019. John Edwards In this Cider Chat with John Edwards ohn is part of the tight-knit crew at Ross Cider who keep things running from orchard to bottle. The team has embraced a belt press system, which John finds surprisingly nimble—even for small batches. While Ross is rooted in tradition, they're also evolving their process to match the scale and diversity of their orchard. Transitioning to stainless steel fermentation tanks Working with old and rediscovered apple varieties Committed to wild yeast and natural fermentation Managing fire blight Diversifying the orchard's apple stock with varieties like Kingston Black, Golden Ball, and Cider Lady's Finger. Fly Be Night: A Creative Outlet Fly by Night remains John's personal cider expression—just a few barrels a year, shared with friends. Each release gets a new label (last year's was “Space Goat”), and while the iconic “0% Sh*t” label is retired, the spirit of fun and integrity lives on. A Cellar Surprise for Ross Fest 2025? John has one cider still in the cellar: a 2014 Foxwhelp that might just see bottles soon. Whether blending at Ross or bottling at home, John's work reminds us that cider thrives on community, curiosity, and a bit of mystery. Mentions in this Cider Chat Episode 195: Fly Be Night Cider | 0% Sh**, UK Totally Cider Tour UK Edition

Rainy Days Goes Best with Dry Cider in the Barrel Room Walking into the barrel room at Oliver's Cider and Perry Company, you might think you know what to expect. But surrounded by whitewashed stone walls, standing beneath the old Hessian sacking floor, and facing rows of aging barrels, I quickly realized this wasn't just a cidery—it's a living, breathing creative space for cider making. Tom Oliver sources fruit both from his farm and from local orchards across Herefordshire. This isn't an estate cidery where everything is grown on-site—but what sets Oliver's cider and perry apart is Tom himself. A master blender with an instinct for balance, he brings character to every bottle. And while the farm may not produce every apple, it certainly imparts its own terroir through the land, the barns, and the quiet, purposeful rhythm of the work. Tom and Ria In this Cider Chat Blending Tradition with Innovation Tom is now experimenting with distillation: apple brandy, pommeau-style blends, and barrel-aged perry into brandy too! He's careful with naming, refusing to call something a “Pommeau” unless it honors French tradition. Barrels sourced from rum, sherry, port, bourbon, and white wine shape each unique blend. Tasting in the Barrel Room In the barrel room We tasted perries straight from the barrel—some from single ancient trees, others blended with gin pears or red pear varieties. Each sip revealed: Confectionary sweetness Banana, melon, pineapple notes Mellow malolactic fermentation This isn't a showpiece cidery as Tom puts it, “It's a working farm“, evolving from a hop yard and now cider. Tom calls it “just a part of the agricultural calendar.” No pretense, just purpose. Tom Oliver straddles the line between tradition and experimentation with ease. Whether it's a single-varietal showcase or a spirit-kissed blend, the goal remains the same: make cider that speaks of time, place, and people. Contact info for Oliver's Cider and Perry Co. Website: https://www.oliversciderandperry.co.uk Mentions in this Cider Chat 2025 Totally Cider Tour_UK Edition Send an email to info@ciderchat.com to get on the wait list for the next cider tour! Tom Oliver Featured episodes: 029 Tom Oliver| Oliver's Cider and Perry, UK 105 Tom Oliver on Making Perry | UK 366 Acclaimed Cider w/Minimal Intervention | Tom Oliver

Celebrating Perry's Past, Present, and Future Tom Oliver began his keynote by saying, "At this year's Applefest Banquet, I had the honor of lifting a glass to the people behind the pear—specifically Perry. It wasn't just a toast to the drink itself, but to the incredible commitment behind its preservation and craft." Tom Oliver Three Perry Legends Charles Martel Known for his Stinking Bishop cheese and peri-based products. Catalogued disappearing peri pear varieties, creating the first national collection at the Three Counties Showground. His book on Gloucestershire pears remains a landmark work. Jim Chapman Solicitor turned perry champion. Discovered the Hartbury Green pear and launched the Hartbury Orchard Centre. Now curates over 100 varietals displayed annually at the Malvern Autumn Show. Prefers dry, still perry—no bubbles, no fuss. Kevin Minchew Perry pioneer bottling single varietals long before it was fashionable. Crafted standout perries like Gin and Huffcap in whiskey barrels. His final release, Last Hurrah, is a 23-year-aged marvel at 11% ABV. Why Perry Matters "Each of these individuals helped elevate Perry to something worth saving, savoring, and sharing. Their legacies shape not just what's in our glass—but how we think about heritage, land, and tradition. Let's keep their torch lit. Raise your glass—Perry!" quote from Tom Oliver AppleFest menu   Contact info for Oliver's Cider and Perry Website: https://www.oliversciderandperry.co.uk Contact info for Hereford AppleFest Website: https://herefordcitycouncil.gov.uk/hereford-applefest-2025/ The AppleFest will be taking a pause for 2025 - stay tuned for 2026 Mentions in this Cider Chat Totally Cider Tours - UK Cider Tour 2025 Ciderganza at Ross Cider and Perry Co. Gabe Cook - Ciderologist Hereford Beer House - United Kingdom Jane Peyton Keynote Episode 440: Jane Peyton Keynote |Hereford AppleFest Banquet

Drew Phillips opened the doors of Four Phantoms in Greenfield, Massachusetts in 2021. He began his fermentation career in the Pacific Northwest, and while waiting to open his own brewery, he took on the role as cider maker at Artifact Cider Project. Drew Phillips Known for his creative ciders and beers, Drew blends tradition with innovation, sourcing local fruit and experimenting with wild fermentation. Check out his talk on the making of Old Gods . In this episode, Drew shares how Four Phantoms' unique approach reflects the terroir of Western Massachusetts. Early Challenges of a Brewery/Cidery: Gaining a License Drew initially couldn't produce cider legally due to licensing restrictions in Massachusetts. After securing a farmer winery license, he started making cider alongside beer and mead. All ciders are crafted from Pine Hill fruit in Colrain, Massachusetts. Signature Ciders and Fermentation Techniques Late Harvest – 6.5% Apples (Spy, Golden Russet and Baldwin) Tamlane – 6% 100% Macintosh apples, aged on black birch wood, giving it a herbal, German liqueur note. Redfield – 7.7% 100% Redfield apples – A red-fleshed apple cider with natural acidity and structure. Chapin's Waltz – 8.5% A blend of Golden Russet, Baldwin, and Northern Spy, co-fermented with low intervention. King of the Wharf – 7.5% A Mac-based cider aged on rum-soaked oak chips, giving it a smooth, warming finish. Old Gods – 8% Inspired by Finnish farmhouse brewing, fermented on black birch. Listen to Episode 345 on how Old Gods a Co-Fermentation of Wort and Apple Juice was made! Ciders Tasted during this chat Low Intervention and Sense of Place Drew emphasizes low-intervention cider making — no back-sweetening, minimal sulfites, and natural wild cultures. The ciders reflect the unique qualities of Western Massachusetts apples and local wood aging. Poly tanks and oak aging contribute to the distinctive flavors and textures. Community and the Future of Four Phantoms Four Phantoms Tasting Area by the production room Drew values the connection between local agriculture and cider. He sees cider's future as more craft-focused than beer, with room for independent voices. “Cider resists commercialization,” says Drew. “It's about sense of place.” Contact Info for Four Phantoms Website: https://fourphantoms.net Mentions in this Cider Chat Totally Cider Tours Cider Route Itinerary send a request to Cider Chat Cider Rap Song – by Robert Sherman of EsoTerra Ciderworks in Durango, Colorado

In this Season 10 premier of Cider Chat, "Introductions" are featured from over 40 persons in attendance at the annual 2025 Berkshire Roundtable. Kicking off Season 10 of Cider Chat The opportunity to begin Season 10 with "Hellos" from a wide range of people in the cider community is the perfect fit for this milestone episode. Here at Cider Chat Central we hope that this Season opener acts as a reminder that there is a wealth of knowledge at hand at a grass roots level in every region of the US. Of course, this holds true for other countries as well and right about now this reminder feels very timely. In Wisdom Lies Hope — hope for sustaining orchard ecosystems, hope that information can be passed on, history can be preserved and through shared learning and collaboration we can all create a better world. We wish you all strength in knowing that so many others are working toward the same goal of stewarding this earth with care and intention. That shared purpose is a source of hope and resilience, even when the path ahead feels uncertain. What is the Berkshire Roundtable? The Berkshire Roundtable is an annual gathering held each March at Stump Sprouts, a rustic retreat center in Buckland, Massachusetts. This event brings together orchardists, cider makers, and industry professionals to exchange ideas and strengthen community ties. Meetings take place over the course of a day and a half, in a large room at the retreat with everyone sitting in a round circle. Berkshire Roundtable group photo New Beginning for the Berkshire Roundtable The Berkshire Roundtable has been taking place for the past 35 years! Micheal Phillips was integral in starting this meetup of orchardist and makers. In 2012, the Holistic Orchard Network (HON) was founded by Michael Phillips. His influential book, The Holistic Orchard, continues to be sought after by orchardists around the world. Find more of his books at the Cider Books Resource page on this website. Michael passed away unexpectedly while out in his New Hampshire orchard on February 27 2022. Today, HON continues on with leadership from Micheal Biltonen and others. Michael's work is continuing on by his wife Nancy and daughter Gracie Phillips and the HON work today. Gracie and Nancy Phillips Contact Info for HON and Heartsong Farm/Lost Nation Orchard Holistic Orchard Network with Berkshire Roundtable info : https://holisticorchardnetwork.org/   Heartsong Farm and Lost Nation Orchard Mentions in this Cider Chat 392: Bent Ladder Estate Ciders & Wine | Ohio   408: Cider's Pomological Life Coach | Know Your Roots, NY   312: Angels Dressed Like Bears | Michael Phillips 1957-2022   Heartsong Farm and Lost Nation Orchard workshops   Follow MJ in Australia @getontheciders and his cidery @ciderinfusion   Follow Adrian Luna @hardciderguy

Looking back at Season 9 and Forward with Roger Wilkins In this season ending episode we visit Roger Wilkins at his Lands End Farm. Cider King – Roger Wilkins Roger Wilkins, is known globally as the “Cider King,” and is a legendary figure in Somerset cider-making. He has been running Wilkins' Cider Farm in Mudgley since taking over from his grandfather in 1969. Renowned for his traditional methods, Roger ferments locally grown bittersweet apples in oak barrels, producing unfiltered, unsweetened farmhouse cider. His no-nonsense style and commitment to authenticity have made Wilkins' Cider Farm a pilgrimage site for cider enthusiasts world wide. Though he has mentioned plans to scale down production, Roger was carrying buckets of apples into the cidery when Ria visited him in October of 2024. This episode features Roger discussing the difficulty for farmers and working with what he calls “Pen Floaters”. Season 9 Recap Throughout this episode you will hear guest from Season 9, which started with Episode #401. From Chile, the UK, France and Eastern Europe and throughout the U.S.A., Cider Chat has featured guests who both make cider, promote cider, provide leadership for cider and enjoy cider. With this episode 450 of Cider Chat we are showcasing the oral history of cider in 2025. So grab a glass and Join the Chat, as we ring out one season and prepare for the next! Mentioned in this Cider Chat Totally Cider Tours Cider Chat Podcast Archives – Find over 450 episodes. Use the search bar for up top and plug in a work or name to find an episode on that topic! 438: The Secret Sauce to Cider's Growth is #xpromotecider

The Role of the Museum of Cider Elizabeth Pimblett's background and her journey to the museum The history of the museum, founded in 1887 by the Bulmer brothers The significance of the building and its historic cider cellars What Visitors to the Museum Can Expect Permanent exhibits: farmhouse stone press, cider brandy distillery, archival collections Rotating exhibitions, including photography and past exhibits like Women in the Art of Cider The Museum's Hidden Treasures and Highlights 18th-century cider glasses with engraved historical messages Rare cider books from the 1600s and 1700s, donated by Bertram Bulmer The underground rooms that were part of Bulmers original cider caves that had spanned over 3 miles at one time. The massive cider press at the entrance Cafe Cider to purchase Contact info for Museum of Cider Website: https://www.museumofcider.co.uk/ Mentions in this Cider Chat Totally Cider Tours 317: How a “Cyder” Teapot fueled the American Revolution

The Cider Institute: Training the Next Generation of Cider Makers The Cider Institute, formerly known as the Cider Institute of North America (CINA), is the premier resource for cider education. Founded in 2016 at CiderCon, the Institute focuses on training cider makers of all levels, from beginners to advanced professionals. With a growing global reach, the Institute now offers online and in-person courses, making cider education more accessible than ever. In this episode we speak with the Cider Institute's Executive Director Brighid O'Keane. Executive Director Brighid O'Keane Core Offerings: Cider Education for All Levels The Cider and Perry Production Foundation Course is the flagship program, covering everything from apple selection to fermentation, chemistry, microbiology, and post-production techniques. This 12-week online course includes weekly Zoom sessions with industry experts, ensuring hands-on engagement even in a virtual format. For those just getting started, the upcoming Cider Making 101 will be a self-directed, beginner-friendly course, introducing enthusiasts to the fundamentals of cider without the deep technical dive of the foundation course. For experienced cider makers, advanced courses cover topics like: Safety & Sanitation – Ensuring proper practices in cider production Sensory Analysis – Understanding cider flavor profiles Laboratory Testing – Learning critical quality control techniques Operations-Focused Hands-On Training – A five-day immersive experience A Global Perspective on Cider Training With increasing international interest, the Cider Institute is expanding worldwide. Upcoming in-person classes for 2025 will be offered at Brock University (Canada), Washington State University, and Virginia Tech, with plans for courses in the UK and beyond. The Institute also runs production tours, fostering knowledge exchange between cider makers across regions. (Left to right) Board Members – Christine Walter, Brighid O'Keane E.D., Nick Gunn, Chris Gerling, Steven Trussler, Nicole Leibon, Dave Takush, Kira Bassingthwaighte Contact Info for the Cider Institute Website: https://www.ciderinstitute.com/ Mentions in this Cider Chat Totally Cider Tours Kordick Family Farm – newsletter sign up at https://kordickfamilyfarm.com/ Note the apple pretzels in the tree below Know Your Roots Consulting – newsletter sign up at

Michigan Cider: The Great Cider State with Paula Englin Michigan has earned its place as a leader in the cider industry, boasting the highest number of hard cider businesses in the U.S. In this episode, Paula Englin, Executive Director of the Michigan Cider Association, discusses the state's growth in cider, the role of education, and how Michigan cider makers are shaping the industry with events like the well known cider competition GLINTCAP – Great Lakes International Cider and Perry competition. MCA Executive Director Paula Englin With nearly 195 cider businesses and a thriving community, Michigan truly is The Great Cider State Growing Michigan Cider: Collaboration & Education The Michigan Cider Association was founded over a decade ago to bring cider makers together, advocate for legislative needs, and expand consumer awareness. Today, the association focuses on education, providing opportunities for cider makers at all levels—from home enthusiasts to large-scale producers. One of the recent big initiatives has been working with the Cider Institute, formely known as the Cider Institute of North America (CINA), to offer subsidized cider education. Michigan cider makers have benefited from foundational courses, cider guide certifications for taproom staff, and marketing efforts that drive cider sales across the state. Mapping Michigan's Cider Scene Michigan's unique geography, shaped by the Great Lakes, creates an ideal environment for growing apples. Many cider makers source their fruit locally, often within 30 minutes of their production sites. Here's how the cider landscape breaks down: To use this Hand Map – Hold up your left hand, palm facing outward, with fingers together and thumb extended—this mimics Michigan's Lower Peninsula, often called “The Mitten,” with Detroit near the base of the thumb and Traverse City near the tip of your pinky. Metro Detroit (Thumb region) – A hub for orchards and cideries, home to well-known producers. Southwest Michigan (Pinky side of the mitten) – A mix of wineries and cideries, taking advantage of the region's wine industry crossover. Grand Rapids & the Fruit Ridge (Center of the mitten) – A major apple-growing region supplying cideries statewide. Traverse City (Top of the mitten) – A destination for cider lovers, known for high-quality cider apples and innovative makers. Cider Events That Put Michigan on the Map Michigan's cider industry thrives on consumer engagement, and events play a major role in getting more people to appreciate and support local cider. Michigan Apple Festival (Sparta, MI) – A harvest celebration featuring local apple growers, cider producers, and even an apple peeling contest! Cider Week Grand Rapids (May 9-17, 2025) – A week of cider-focused events, including pairing dinners, tap takeovers, and a board game night at House Rules in Grand Rapids. Grand Rapids Wine, Beer & Food Festival – Showcasing a variety of Michigan ciders to educate new consumers and cider fans alike. GLINTCAP: Great Lakes International Cider and Perry competition Michigan is also home to GLINTCAP (Great Lakes International Cider & Perry Competition), the world's largest cider competition. Paula now oversees the event, which continues to grow, introducing a low and no-ABV category for the first time in 2025. One major shift? Judging is now fully digital, improving feedback delivery and accuracy. The competition also expanded international accessibility, making it easier for cider makers worldwide to participate. Contant the Michigan Cider Association Website: https://michiganciders.com/ Mentions in this Cider Chat Totally Cider Tour to the UK – send an email to info@ciderchat.com to get on the wait list for spots opening on this 2025 tour taking place August 25-31, 2025 and future cider tours. Letter from Patron Rod – Become a patron of Cider Chat via Cider Chat Patreon Stone Ridge Orchard May Wassail – follow on Instagram Episode 296 Bauman's |Oregon's Destination Farm Cidery

Monica Cohen on Leading the ACA Monica Cohen, the new CEO of the American Cider Association (ACA), stepped into her role at CiderCon 2025 in Chicago. With a background in dairy marketing and a passion for helping craft industries grow, she brings fresh energy and a bold vision to the cider world. Her introduction to cider mirrors a challenge the industry faces—many consumers assume all cider is the same. She's on a mission to change that. American Cider Association CEO, Monica Cohen Priorities for 2025 Monica laid out her key focus areas for the ACA: Enhancing membership value – Ensuring small and large cideries alike benefit from ACA resources. Growing ACA membership – Making the association indispensable to cider makers. Strengthening advocacy – Fighting for fair industry regulations, including tax structures. Increasing consumer awareness – Changing public perception and getting cider on more menus. Cider's Big Opportunity Monica believes cider's time is now. She emphasizes that innovation, consumer education, and stronger industry collaboration will be key to the next phase of growth. CiderCon Takeaways & The Path Forward At CiderCon 2025, Monica had an “aha moment” during Cider Share, experiencing firsthand the incredible diversity of cider. She sees the event as more than just a conference—it's a place for the cider community to connect, share ideas, and shape the industry's future. Looking ahead to CiderCon 2026 in Providence Rhode Island, Monica wants to grow attendance, attract new industry partners, and ensure the event remains relevant and impactful for all makers big or small. Contact the American Cider Association Website: https://ciderassociation.org Mentions in this Cider Chat Totally Cider Tour to the UK – send an email to info@ciderchat.com to get on the wait list for spots opening on this 2025 tour taking place August 25-31, 2025.

An Unspoken Creed By Sune Kroghansen Enjoy this special Story in Ciderville from Denmark! “Roedding The restart of the cider adventure in Rødding. In the mid-00s, the villagers of Rødding had begun making cider. It faded due to the focus on grafting, planting and nursing the thousands of apple trees in the apple village. In the fall of 2018, focus was about to change again, apple trees was maturing and a decrease nursing left time for something else.  Organized by the association: “Æblets by” — “The Apple Village” a congregation was held, 2 score of interested participants met in the community house of the small village of Rødding in Salling. Amongst was participants living close by in the parish, living in the municipality, the region, and a scarce few from far away. The desire to use the apples for more than just planting. Apple juice production was already a major activity in the village, inspiring the entreprenant townsfolks to move further. Creating activity, community and jobs from the apples grown. Those present discussed opportunities of diversifying activities, moving into cider production along with vinegar, jam, jelly. During the fall of 2018 and winter of 2019, the first cider was fermented. Apples from the gene bank Pometet Nursery part of, University of Copenhagen. Was used I these ferments. Inspired by, among others: Andrew Lea, Cider Chat, Cold Hand Winery, University of Copenhagen Department of Plant Sciences. Fermentation and experimentation started with a steep learning curve: Oe, capsules, corks, aglets, disgorging, remuage, tirage, liquere de expedition, brownhat, so2, eggysmell, ester, alcohol taxes, VAT, tankcleaning, oak, food safety control, acid. We tasted, laughed, spit, drank, smelled with a focus on the experience and excitement of the taste experience. We try to greet a new taste or flavour: “I don't know you, what can you do? What makes you shine?” Of course, everyone has a favorite taste. But experience has taught us. That there is great variation, and “good taste” depends on what the cider is to be used for. The Cider Club meets regularly. Both with a focus on cozy togetherness but also with a focus on technical details, training cider crafting techniques and in taste and sensory. Promoting spreading the joy of fermented apples. I don't know if the word “Creed” or “credo” was discussed, I don't think so! however a “spirit” has been underlying everything though unspoken: The unspoken creed It should taste good. It should be as local as possible. It should preferably be in unmanipulated. Although “natural” is a well-worn word. It is the idea/spirit/dream that we should strive to find: The apple or apple cultivars that make good cider. The cultivar should also be able to: Grow on a healthy, unpruned, untended tree, where we live. They should be easy to press into apple juice. The juice should ferment alone without adding anything other than time. It should be able to keep without any other preservation than a lid. It may be construde as a naive dream that does not abide into modern production society, nor does it fit efficient agriculture. And probably not even practically possible. So there have been deviations from the idea along the way. Mostly to follow the first part of the unspoken creed: “it must taste good” Like a vanilla bean, that tastes fantastic but is not particularly widespread growing in the Danish landscape. So if kakifruits, sulfur, sugar, oak, pineapple, oranges, erythritol, lactose, pasteurization, elderflowers. Are necessary to achieve “good cider” then so be it. The Cider Club is a spirit, and a loose part of an international movement of cider from pure apple juice. We strive to include everyone, and avoid selfishness, selfsufficientness. We are not signers of the “New Nordic Food Manifesto of 2004” but looking back it has influenced us tremendously. With a mixture of epicurean joy of life and the joys of the table. Sustainable thinking and naive optimism. The best we can do, each thing in its own time. BUT we originate from the village of apples so the foundation is the diversity of the old apple cultivars. The hope is to, create something people will choose to enjoy. And It should be fun along the way. Without ruining anything for the world of tomorrow. Wasalling!” Have a story to tell for the “Stories in Ciderville” segment? Must be 3000 words or less or under 4 audio minutes Apples and pommes must be integrated into the story line Send your essay and a recording of yourself reading your essay to info@ciderchat.com Mentions in this Cider Chat Totally Cider Tour to the UK – send an email to info@ciderchat.com to get on the wait list for this 2025 tour taking place August 25-31, 2025 Chicago Cider Week Chicago Cider Summit CiderCon2025

A sit down Cider Chat with the makers behind Worleys and Honey's Cider! Neil Worley was last on this podcast back in 2016 on episode 26! He and Ria met up at CiderCon which was being held that year in Portland Oregon. Neil's episode on Keeving, a basic how-to, has been a perennical favorite for listeners. Kimberly Jones took over Honey's Cider in 2019 for Bob Honey. Both makers are based in Somerset and each have their own unique style and approach to making Cider. Neil and Kim Craft Ciders Made at Worley and Honey's Worley Cider: Special Reserve Keeved Cider – winner of the Golden Fork award Medium Dry Bottled Cider Find Worley at Frome Weekly Market Honey's Ciders Midford Cider (Medium Dry) Cam Valley Cider Stony Bonk (Cider-Ginger Beer Blend) Kimberly Jones In this Cider Chat with Worleys and Honey's Neil and Kim have observed a shift in cider preferences, with still ciders flourishing outdoors. Neil's experiments in keeving and controlled oxidation highlight the scientific precision he applies to cider making. Meanwhile, Kim is expanding Honey's range with blends tailored to local heritage. How to find Worleys and Honey's Cider Visit the Froome Independent Market from March to December on the first Sunday of each month for a chance to taste their creations. cider to go in classic Bag in Box Contact info for Worleys and Honey's Cider Worleys – https://www.worleyscider.co.uk/ Honey's – http://www.honeyscider.co.uk Mentions in this Cider Chat Totally Cider Tour to the UK – send an email to info@ciderchat.com to get on the wait list for this 2025 tour taking place August 25-31, 2025 Chicago Cider Week Chicago Cider Summit CiderCon2025 Promo Code –  Once you get to the registration form, towards the end of the first page you'll reach a section in the form that says “additional registration information” and there is a question: If you have a coupon, please enter code here (case-sensitive): CiderChat

Albert Johnson on Ross on Wye Cider & Perry Offerings This is the 3rd time we have featured Albert Johnson because it is always a treat to hear about the happenings at Ross on Wye Cider and Perry. In particular, we catch up on the accommodations on site for visitors and of course the wide range of single varietal ciders. Albert Johnson In this Cider Chat Visitor Experiences and Accommodations Discussion on camping, bed & breakfast options, and orchard chalets. Includes details on the Yew Tree pub and its offerings. Cider Offerings and Unique Styles Explanation of single varietal ciders, dry cider philosophy, and production techniques. Events and Festivals Highlights of monthly cider clubs, Ciderganza, Summertime Soiree, and the Ross Cider Fest. Cider Pairing Insights Recommendations for pairing cider with specific dishes, including creamy pastas, fish, and spicy curries. Social Media and Community Engagement Albert's approach to outreach via tastings, social media, and fostering personal connections. Future Plans and Challenges Focus on growth strategies, challenges in the UK cider market, and maintaining the unique identity of Ross on Wye. Conclusion and Final Thoughts Reflection on the importance of community, passion for cider, and welcoming visitors to Ross on Wye. B&B Breakfast by Aunt Hillary at Broome Farm B&B Event Calendar at Ross Ross Cider Fest: Starts the Thursday after the August Bank Holiday (varies yearly, e.g., August 28 in 2025). Ciderganza: Easter weekend. Summertime Soiree Ross-tober-fest: Contact for Ross on Wye Cider and Perry Company Yew Tree Pub, Ross on Wye Cider and Perry Co. Website: rosscider.com Mentions in this Cider Chat Totally Cider Tour to the UK – send an email to info@ciderchat.com to get on the wait list for this 2025 tour taking place August 25-31, 2025 Snowcapped Cider | Colorado CiderCon2025 Promo Code –  Once you get to the registration form, towards the end of the first page you'll reach a section in the form that says “additional registration information” and there is a question: If you have a coupon, please enter code here (case-sensitive): CiderChat Past Episodes with Albert Johnson 410: International Perry Panel | CiderCon 2024 404: Ross Cider and Perry is Lit! 194: The Reason for Being | Ross on Wye Cider & Perry, UK

Bob Cork's Cider Career Bob Cork Bob Cork has 40 years of experience in cider making, starting in 1980. Initially an apprentice engineer, he transitioned to cider making, thanks to his engineering background. He now works as a cider-making consultant, still contributing to the legacy of Showering Cider Mill. The Evolution of Showering Cider Mill and Babycham Entrance to Showering Mill Showering Cider Mill, made an undeniable mark for a perry called Babycham. The mill has evolved over the years, modernizing its equipment while maintaining traditional cider-making techniques. During the production of Babycham, horizontal tanks for producing this widely popular drink. At the time they were laid outside and eventually a buidlign was built around the tanks. The Shepton Mallet Cider Mill is the second largest mill in the UK and over the years it expanded to include a variety of ciders, while continuing to produce Babycham, the popular Fever brand and today a traditional cider called Showering Triple Vintage. The Traditional and Modern Blend: The Triple Vintage Matthew, Daniel, Jonathan Showering and Ria Windcaller The Triple Vintage cider, created by the Showerings blends three vintages to produce a high-quality product. Bob Cork in this episode discusses how it is made using bittersweet and bittersharp apples, fermented with a wee bit of natural yeast and then a cultured yeast. The cider is matured to achieve a balanced, high-quality cider. Key to the cider-making process, is low-temperature fermentation and controlled maturation. Bob Cork's Advice for Aspiring Cider Makers Bob advises aspiring cider makers to approach the craft with passion, as it requires significant investment and a long-term commitment. He emphasizes the importance of a solid business plan and understanding the market's cyclical nature. Despite the challenges, he believes in the future of cider, with increasing consumer interest in high-quality, craft ciders. Mention in this Cider Chat CiderCon2025 Promo Code –  Once you get to the registration form, towards the end of the first page you'll reach a section in the form that says “additional registration information” and there is a question: If you have a coupon, please enter code here (case-sensitive): CiderChat Totally Cider Tour to the UK – send an email to info@ciderchat.com to get on the wait list for this 2025 tour taking place August 25-31, 2025 Wassail episode: episode 393: How to Wassail and Drink Hail

Wilding Cider, founded by Sam and Beccy Leach in 2019, uses Regenerative farming practices and a “rural method” to cider making. Based in Somerset the culinary skills of Sam blend with Beccy's Sommelier palate. Their dedication to traditional orchards and natural fermentations has led to the creation of their standout orchard based ciders and perrys. This process sets Wilding apart, showcasing a commitment to purity, sustainability, and the land. Beccy and Same Leach The Orchard at Wilding Size & Scope: 7.5 acres at the home orchard and additional rented orchards. Varieties: Kingston Black, Stoke Red, Porter's Perfection, and so many more. Regenerative Practices Sam in the home orchard The orchards provide the perfect environment for Wilding's cider-making, ensuring low-intervention fermentations that align with the Rural Method philosophy. What is the Rural Method of Cider Making Sam credits Skyborry cider in Wales for coining the phrase “rural Method”. He explains in this chat that at Wilding Cider Rural Method is an energy-efficient, traditional approach to crafting naturally sweet ciders. It utilizes: Cold Winter Fermentations: Utilizing natural temperatures to slow fermentation. Low Nitrogen Content: Achieved by using unfertilized orchards for balanced fermentations. Minimal Intervention: Avoiding filtration, sulfites, or pasteurization. This method produces clean, complex ciders that capture the essence of Somerset orchards. Signature Wilding Ciders and Perry Wilding Cider showcases the Rural Method through their unique blends and single varietals: Symphony: A bittersweet blend. Comics: Multi-orchard cider built on Browns and Yarlington. Single Varietals: Stoke Red and Kingston Black. Perry Cider: Carefully macerated to achieve depth and balance. These ciders are celebrated for their balance of tannins, acidity, and natural sweetness, hallmarks of the Rural Method. Contact and how to find Wilding Cider Website: http://wildingcider.com Open Days: Second Saturday of the month, April through September. UK: Independent shops and restaurants. International: Belgium, Japan, and limited availability in the U.S. Mentions in this Cider Chat CiderCon2025 Promo Code –  Once you get to the registration form, towards the end of the first page you'll reach a section in the form that says “additional registration information” and there is a question: If you have a coupon, please enter code here (case-sensitive): CiderChat Totally Cider Tour to the UK – send an email to info@ciderchat.com to get on the wait list for this 2025 tour taking place August 25-31, 2025

Jane Peyton, author of The Philosophy of Cider and founder of the School of Booze, brings her deep knowledge of cider and its cultural history to the forefront in this enlightening conversation. Jane Peyton at Hereford AppleFest Banquet 2024 Key Points Covered Cider's Cultural Significance The apple as a symbol in global traditions and languages.   Historical mentions, from Norse mythology to Captain Cook's voyages. Defining Cider Cider is pressed, not brewed, differentiating it from beer.   Diverse expressions of cider, from tannic and dry to sweet and fizzy. The Legacy of Susanna Forbes A heartfelt tribute to Susanna Forbes' impact on the cider world. Jane's Philosophy on Cider Advocating for better representation of cider on menus.   Mainstream vs. artisanal cider perspectives. The School of Booze Jane's initiative to educate on cider, beer, and more.   Her work as a writer and accredited pommelier. Highlights from the Philosopher of Cider Recommended Reads and Tastings: The Philosophy of Cider and Jane's other publications.   Examples of cider diversity, including champagne-method ciders.   Memorable Quotes: “Slow cider is sunlight in a glass, the liquid expression of the orchard's soul.”   “Cider is not apple beer—it's pressed, not brewed.”   Ciders and Perries Mentioned: Little Pomona's offerings   Ross on Wye ciders Contact for Jane Peyton Website School of Booze   B.A. Summers novels Sole Brethren: Left To Their Own Devices & Sole Brethren: If The Shoe Fits Mentions in this Cider Chat Hereford Applefest 2024 film - https://www.herefordshirelifethroughalens.org.uk/cider-perry/   CiderCon2025 Promo Code –  Once you get to the registration form, towards the end of the first page you'll reach a section in the form that says “additional registration information” and there is a question: If you have a coupon, please enter code here (case-sensitive): CiderChat   Totally Cider Tour to the UK - send an email to info@ciderchat.com to get on the wait list for this 2025 tour taking place August 25-31, 2025

The magic of Ciderville awaits you. In this special holiday episode, Cider Chat invites you to step into the enchanting world of the Talking Pommes. The Night Before the Holiday Pressing is more than just a story—it's a celebration of all things pome, community, tradition, and the joy that comes with every glass of cider. The cider house hums with anticipation as Ria, Perry Pear, Mr. Quince, and the Medlars prepare the night before their annual pressing. But as every year before there is always magic in the air for Ciderville. With the Talking Pommes truly anything can happen and so it does! With snow blanketed orchards, and just the right amount of “Believe” a sleigh pulled by apples glides through the starry sky. Raise a glass and join us on this festive adventure—because in Ciderville, the magic is always just a sip away. Meet the Stars of the Cider House This holiday episode of Cider Chat brings together some of Ciderville's most delightful characters: Apple: The vibrant leader with a twinkle in their eye. The Medlars: Sweet, quirky, and always ready with a witty remark. Mr. Quince: The wise and slightly stern elder who keeps everyone on track. Perry Pear: Full of charm and flair, a natural performer. A Wide Assortment of Pommes: From Dabinett to Kingston Black, they bring their unique personalities to the mix. The Gift of Holiday Cider Magic This story is for anyone who cherishes the magic of the season. As Apple says, “Every glass of cider holds a story, and this one's for you.” From Cider Chat to all of Ciderville, we hope this episode brings joy to your holiday season. Raise a glass, gather ‘round, and join the Talking Pommes and Ria in Ciderville! Mentions in this Cider Chat CiderCon2025 Promo Code –  Once you get to the registration form, towards the end of the first page you'll reach a section in the form that says “additional registration information” and there is a question: If you have a coupon, please enter code here (case-sensitive): CiderChat Totally Cider Tour to the UK - send an email to info@ciderchat.com to get on the wait list for this 2025 tour taking place August 25-31, 2025  

The Recipe for #xpromotecider Collaboration isn't just a buzzword—it's the recipe for growth. In this episode of Cider Chat, we explore how the #xpromotecider campaign over the course of 2024. What is #xpromotecider? The #xpromotecider campaign started as a way to encourage cider brands and enthusiasts to cross share episodes of Cider Chat so that Cider Chat could in turn share news about their brand. The end goal was to help educate cider fans about the resources and how-tos of cider making Brands and fans were invited to repost Cider Chat episodes and/or download the informative Cider Chat.pdf and then tack it to a bulletin board in a tasting room. Why Cross-Promotion is the Secret Ingredient Cross-promotion isn't just about visibility—it's about creating a shared identity for the cider industry. Here's why it matters: Building Regional Destinations Regions like the Finger Lakes, Michigan, and Normandy have become cider tourism hotspots because of collaborative efforts among cideries. By promoting each other, these regions attract visitors and grow collectively. Reaching New Audiences Sharing others' stories helps introduce cider to new audiences who might not otherwise explore it. Cross-promotion creates opportunities to educate and inspire potential fans. Strengthening Community Bonds When cider makers work together, it fosters a sense of unity that resonates with consumers. People want to support an industry that feels connected and supportive. The Risks of Staying Isolated or not cross promoting Isolation may seem like the safer route for some, but it comes with risks: Missed Opportunities: Without collaboration, regions miss out on tourism and media exposure. Industry Stagnation: Staying focused only on individual brands limits the industry's potential to grow and attract new customers. Disconnection: Consumers are less likely to engage with a fragmented industry that doesn't show unity. By embracing cross-promotion, cider makers can avoid these pitfalls and contribute to a stronger, more vibrant community. Spotlight on Cider Champions Throughout the year, many individuals and brands have stepped up to embrace #xpromotecider. Here are just a few examples: @ciderexplorer consistently reshared weekly episodes, helping to spread the word. Cider makers downloaded and posted the Cider Chat PDF to engage their audiences and connect with their local communities. To see the full list of contributors, check out the YouTube version of this episode, where we showcase screenshots of posts from the past year. And stay tuned to our social media for more highlights! How to Join the Cross Promote Campaign Ready to get involved? Here are a few ways to join #xpromotecider: Share this blog post or the podcast episode with your audience. Use the hashtag #xpromotecider in your posts and tag your favorite cider brands. Download the Cider Chat PDF and display it in your tasting room to encourage guests to learn more about cider. Together, we can grow the cider community into 2025 and continue to build a stronger, more connected industry. Join the fun and start cross-promoting cider today

After 8 Years at the helm Michelle McGrath is switching gears Michell McGrath Michelle McGrath, CEO of the American Cider Association (ACA), reflects on her impactful leadership, the growth of the cider industry, and her next chapter. In this episode, Michelle shares insights into her journey, upcoming transitions, and the exciting plans for CiderCon 2024 in Chicago. Key Milestones at ACA Membership Growth: ACA membership has significantly increased during Michelle's tenure. CiderCon Success: The premier U.S. cider conference continues to thrive, with growing attendance and international collaborations. Sustainability Focus: Initiatives that support cider makers, orchardist/farmers and sustainability were central to ACA's strategy. What's Next for Michelle Michelle will be transitioning to Salmon Safe as Columbia Basin Program Director. This nonprofit focuses on land use practices that protect watershed health and salmon populations. Her passion for collaboration and supporting farmers continues to guide her work. Up Coming Highlights for CiderCon 2025 Chilean cider tastings and sessions on the country's apple heritage. A session on soil health by Ashley Lindsay, a pomological expert from Oregon State University. Tastings featuring Porter's Perfection cider and quince cider varieties. Networking opportunities and workshops for cider makers worldwide. A Call to Action for the Cider Community Michelle encourages more diversity and representation in cider leadership roles, especially for women. She invites anyone interested in joining the ACA board or participating in industry initiatives to step forward and work with the board of directors. Contact Info for the American Cider Association Website: https://ciderassociation.org Mentioned in this Cider Chat CiderCon2025 Promo Code –  Once you get to the registration form, towards the end of the first page you'll reach a section in the form that says “additional registration information” and there is a question: If you have a coupon, please enter code here (case-sensitive): CiderChat #xpromoteCider – Tips of the glass to the following brands! Do follow them on instagram! @lydiaapplecore Raven's Moon Craft Cider & Blue Moon Farm British Columbia Rødding – Æblets By i Salling -Denmark cider club @1000StoneFarm Vermont restaurant and cidery #ciderGoingUP campaign page Cider Gift Ideas

Finding the perfect gift for the cider lover in your life just got easier. Whether you're shopping for seasoned cider enthusiasts, budding cider makers, or thoughtful gift givers looking to impress, this guide has everything you need to celebrate the holidays with cider. From curated picks with our Cider Chat partners to tools and tips for home fermenters, we've got you covered. Top Cider Gifts from the Cider Chat Partners The following brands are part of the #ciderGoingUP Campaign. Become a partners today at the Cider Chat Patreon page! 1. Ross Cider and Perry | Herefordshire Shop Ross Cider and Perry Explore a variety of ciders and perries from one of the most esteemed cideries in the UK. Perfect for those who love rich tradition and bold flavors. 2. DuckChicken Cider | London Shop DuckChicken Cider Find distinctive ciders crafted in small batches, ideal for the adventurous cider drinker. 3. SpaceTime Mead and Cider Works | Pennsylvania Shop SpaceTime Mead and Cider Works Browse their innovative blends that bridge the worlds of cider and mead. 4. EsoTerra Ciderworks | Colorado Shop EsoTerra Ciderworks Gift fine ciders that showcase the terroir of the American Southwest. 5. Tattiebogle CiderWorks | Pennsylvania Shop Tattiebogle Closed till December 20th Give the gift of anticipation with a Tattiebogle gift certificate—perfect for cider fans eager to try their unique offerings. 6. Bent Ladder | Ohio Shop Bent Ladder Purchase ciders or gift certificates online to share a taste of Ohio's finest. 7. Press Then Press Shop Press Then Press Discover curated cider gift packs from a variety of top producers. 8. Oliver's Cider and Perry | Herefordshire Shop Oliver's Cider and Perry Dive into premium ciders and the newly touted perry selection for a true taste of Herefordshire. 9. InCiderJapan Shop InCiderJapan Explore unique Japanese ciders, offering a fresh perspective on the craft. 10. American Cider Association Shop American Cider Association CiderCon swag showcases pride in this powerhouse organization 11. Locust Grove Brewery…and Cider! | New York Shop Locust Grove Gift Card Certificates and Growlers to-go! 12. Heeman's Cellar | London, Ontaria Shop Heeman's Cellar From gardening and orchard workshops to cider and mead online, this Ontario based family owned enterprise has a bevy of cider gifts! Gifts for the Aspiring Cider Maker For those who dream of crafting their own cider, these thoughtful gifts will kick-start their journey. Cider Maker's Starter Kit Download the Cider Making Equipment PDF to build a custom gift pack with essential tools. Pair the equipment with a box of fresh cider apples for an unforgettable gift. Books for Every Skill Level Head to the Cider Books page at Cider Chat for resources ranging from beginner guides to expert cider-making tips. Consider books on orchard care, apple varieties, or rare fruits like medlars and sorbs domestica to deepen their knowledge. Cider Chat Swag for the Holidays Support your favorite cider podcast “Cider Chat” and surprise your cider-loving friends with some exclusive swag. Where to Shop:Cider Chat Swag Store on Teepublic Tips: Order a size up for a perfect fit, and if the t-shirt isn't quite right, simply reorder for free! Why Cider is the Perfect Gift Cider is more than just a drink—it's a story of tradition, craftsmanship, and community. By gifting cider or cider-related items, you're sharing a piece of this heritage with friends and loved ones. This holiday season, shop thoughtfully and enjoy the process of picking gifts that celebrate the world of cider. And don't forget to check out the Cider Chat podcast for more cider tips, stories, and inspiration. Support Cider Chat: The Gift That Keeps on Giving For the cider lover who already has it all, consider a meaningful and impactful gift by supporting the work of Cider Chat. Make a Donation Help keep the cider community thriving by making a one-time donation to Cider Chat. Your contribution supports the podcast, cider stories, and educational content that bring the world of cider to life. Become a Cider Chat Patron Visit the Cider Chat Patreon Page and sign up as a patron. Choose a tier that matches your budget and enjoy exclusive perks like behind-the-scenes updates, early access to episodes, and more. This gift not only shows your appreciation for cider culture but also ensures that Cider Chat continues to inspire and connect cider enthusiasts around the globe. Pro Tip: Pair this donation or patronage with a physical gift, like a Cider Chat t-shirt or mug from the Cider Chat Swag Store, for a thoughtful and well-rounded present. Mentions in this Cider Chat CiderCon2025 Promo Code –  Once you get to the registration form, towards the end of the first page you'll reach a section in the form that says “additional registration information” and there is a question: If you have a coupon, please enter code here (case-sensitive): CiderChat #xpromoteCider – Tips of the glass to the following brands! Do follow them on instagram! @spacetimemeads – Dunmore, Pennsylvania @anchgergely of Abilaget Garden Projects @thompsons_brood home cider maker @tomoliverscider – Herefordshire, UK Rødding – Æblets By i Salling -Denmark cider club @degerdenner Netherlands Rootwood Cider Company– Washington #ciderGoingUP campaign page Cider Gift Ideas

Episode Summary: A 5-Star Cider Experience Step into an unforgettable 5-star cider dining experience with Eric Bordelet, one of the world's most acclaimed cider and perry makers. Recorded during an intimate cider dinner as part of the French Cider Tour 2024, this episode offers an extraordinary glimpse into Eric's legacy and his passion for crafting exceptional ciders. From his renowned gastronomic cuvées to his philosophy on terroir and tradition, listeners will enjoy a behind-the-scenes look at what makes Eric's work legendary. In this Cider Chat Episode Eric's philosophy of terroir and its impact on crafting ciders and perrys.   The art of creating cuvées, including sweet, demi-sec, and brut varieties.   The revival of rare traditions like cormé cider (sorbus domestica).   The importance of biodynamic orchard care and sustainable practices.   Insights on aging cider and perry for complexity and balance. Behind the Scenes of an Intimate Dinner Recorded during a private dinner in Normandy, this episode captures the essence of 5-star cider dining. As Eric poured his celebrated ciders and perrys, he shared stories of his sommelier roots, the influence of terroir, and his vision for cider-making's future. It's a rare opportunity to learn from one of the world's top cider makers in a truly personal setting. More Eric Bordelet Episodes on Cider Chat Eric and Ria Episode 057: Eric Bordelet | Normandy, France Part 1 Episode 058 Eric Bordelet | Ancient Pears Chay Tour Part 2 172: Tasting and Tour with Eric Bordelet 321: Cider Styles with Eric Bordelet 340: Eric Bordelet on Pairing Cider with Food Contact Info for Eric Bordelet Website: https://ericbordelet.com/index-en.html#home Mentions in this Cider Chat CiderCon2025 Promo Code –  Once you get to the registration form, towards the end of the first page you'll reach a section in the form that says “additional registration information” and there is a question: If you have a coupon, please enter code here (case-sensitive): CiderChat #xpromoteCider – Tips of the glass to the following brands! Do follow them on instagram! @prairiebearsciderco – Alberta Canada @anchgergely of Abilaget Garden Projects @santacruzciderco – California #ciderGoingUP campaign page Cider Gift Ideas

Exploring Cider's Role in Fine Dining In this episode of Cider Chat, we sit down with Chef Ivan Vautier a Michelin-starred chef from Normandy, France, to discuss his approach to pairing cider with food and incorporating it into his dishes. Normandy, as a region is renowned for its cider, Calvados and Pommeau. As such it offers a unique perspective on how this traditional beverage is used in high-end cuisine. Ivan Vautier But does cider get the attention it deserves in fine dining? The answer might surprise you. While this Michelin Chef Vautier highlights some classic applications, like poaching foie gras in cider, the conversation reveals a deeper challenge: even in cider's heartland, it appears that cider's potential remains under appreciated in haute cuisine. Key Takeaways from a Michelin-Starred Chef Traditional Uses of Cider: Chef Vautier shared his method for preparing foie gras terrine poached in cider, complemented by a semi-dry cider pairing. While a delightful tradition, it underscores the entrenched view of cider as a regional staple rather than an innovative culinary element. Critique of Heavy Cuisine: He addressed the overuse of cream in Normandy dishes, advocating for lighter preparations that let cider's acidity and flavor shine—a refreshing perspective for modern palates. Missed Opportunities: The chef noted that cider could rival champagne as an aperitif. To create this new vision for cider, Chefs both in France and world wide must be called upon to rev up a sense of enthusiasm and vision to champion this transformation. Cod and Dupont Cidre pairing A Call to Action for the Cider Community This episode highlights the need for cider enthusiasts and producers to work together to elevate cider's status in fine dining. Here are some ideas discussed: Cider Education for Chefs: Host tastings and workshops to showcase cider's complexity and versatility, inspiring chefs to integrate it more deeply into their menus. Collaborative Menus: Develop cider-focused tasting menus and co-create signature ciders tailored for specific cuisines. Inspiring Innovation: Highlight cider's potential as a lighter, fresher alternative to traditional ingredients like cream or wine in sauces and reductions. Elevating Cider's Image: Serve cider in elegant glassware and market it as a sophisticated aperitif to attract fine dining audiences. Engaging the Culinary World: Partner with culinary schools, host cider-focused food festivals, and celebrate chefs who innovate with cider through awards and recognition. Dessert at Ivan Vautier Why This Matters Cider is more than just a beverage—it's a bridge between tradition and innovation. This episode sheds light on the barriers holding cider back in fine dining and offers actionable steps to move forward. By working together, producers and enthusiasts can inspire chefs to see cider not just as a drink, but as a transformative ingredient worthy of the world's finest tables. Cider Dinner at Ivan Vautier Contact info for Ivan Vautier Website: https://www.ivanvautier.com/en/ Address: 3 Av. Henry Chéron, 14000 Caen, France Subscribe and Share Enjoyed this episode? Don't miss more conversations like this! Subscribe to Cider Chat on your favorite podcast platform, and share this episode with friends who love cider and fine dining. Support Cider Chat: Your support helps keep these conversations flowing! Visit CiderChat.com to learn how you can help. Mentions in this Cider Chat CiderCon2025 Promo Code -  Once you get to the registration form, towards the end of the first page you'll reach a section in the form that says "additional registration information" and there is a question: If you have a coupon, please enter code here (case-sensitive): CiderChat #xpromoteCider - Tips of the glass to the following brands! Do follow them on instagram! @prairiebearsciderco - Alberta Canada @anchgergely of Abilaget Garden Projects @santacruzciderco - California #ciderGoingUP campaign page

Why Pair Cider with Thanksgiving Dinner? Cider is a fantastic beverage for Thanksgiving, with a range of flavors to suit savory, sweet, and spicy dishes. It's an ideal alternative to wine or beer, bringing a refreshing acidity and fruit-forward profile that lifts and enhances Thanksgiving flavors. From crisp dry ciders to dessert-ready ice ciders, there's a pairing for everyone at your table. Start Thanksgiving with a Cider Aperitif Opening your Thanksgiving celebration with a light cider aperitif or cocktail helps set a festive mood. Here are a few ideas to get started: Lisa Laird CranJack Cocktail 1 1/2 oz. Laird's Straight Applejack   4 oz. Club soda   Cranberry juice   Slice of lime   Classic Sparkling Cider: A crisp, dry sparkling cider in a champagne flute makes a refreshing, light aperitif.   Apple-Ginger Cider Mocktail: Mix sparkling cider with ginger juice and garnish with apple slices for a warming, spiced start to the meal. Main Course: Turkey and Vegetarian Pairings Whether your main course is turkey or a vegetarian option, cider brings out the best in savory herbs and seasonings. Here are a few pairing suggestions For Turkey Lovers Herb-Roasted Turkey with Rosemary and Sage Pair with: Dry, crisp cider from the Finger Lakes or Vermont.   Why It Works: The dry cider's acidity complements the turkey's rich, savory herbs, offering a light and refreshing contrast to the meat's natural flavors.   Recommended Ciders Alma Cider - Dry (Washington) (500 mL) 6.2%   Cockrell Cider - 1783 (Washington) (750 mL) 6.9%   Farnum Hill Extra Dry Cider (New Hampshire) 750 mL 7.5%   Smoked Turkey Pair with: Barrel-aged cider from California or New York.   Why It Works: Aged ciders with a smoky, woody profile enhance the bold, smoky flavor of the turkey, creating a complex and satisfying pairing.   Recommended Ciders Bent Ladder Black Gold (Ohio) (750 mL) 8.7%    Esso Terra Ciderworks Halcyon (Colorado) (750 mL) 7.6%   Presque Isle Farm 2021 Single Barrel: Esopus Spitzenburg (Michigan) (750 mL) 10% For Vegetarian Main Dishes Mushroom Wellington or Stuffed Acorn Squash Pair with: Semi-dry cider from Oregon or Washington.   Why It Works: The earthy, umami notes in mushrooms or squash pair beautifully with a semi-dry cider, amplifying the savory herbs in these dishes.   Recommended Ciders: Gypsy Circus Cider/ Queen of Swords (Tennessee) (16 Ounce cans) 6% unfiltered medium bodied cider   Gypsy Circus 2024 Raindancer (16 Ounce cans) 6% 100% locally sourced    Semi dry ciders can be found in every liquor store that sells cider in the US - buy local and enjoy! Side Dish Pairings for Classic Thanksgiving Sides Thanksgiving sides are often seasoned with spices like sage, thyme, and cinnamon. Here's how cider can enhance these traditional flavors: Savory Stuffing with Sage and Thyme Pair with: Semi-dry cider with herbal notes.   Why It Works: A semi-dry cider's acidity cuts through the richness of stuffing, while herbal undertones bring out the dish's earthy flavors.   Recommended Ciders: Snowdrift Cider - Red Cider 2023 (500 mL) (Colorado) 7.5% A beautiful deep rosé color courtesy of the redfleshed apples    Mashed Potatoes and Gravy Pair with: Crisp, dry cider.   Why It Works: A dry cider's refreshing acidity balances the creamy, dense texture of mashed potatoes and gravy.   Recommended Ciders:   Botanist and Barrel 2022 Less is More Wild Ferment Pétillant Naturel (375ml) & (750 mL) Fermented from wild yeast on the apple skins using the Pétillant Naturel technique, subtle minerality, honey notes and racy acidity   Roasted Brussels Sprouts with Balsamic Glaze Pair with: High-acidity, dry cider.   Why It Works: The cider's crispness contrasts with the slight bitterness of Brussels sprouts and enhances the sweetness of the balsamic glaze.   Recommended Ciders: Greenbench Webb City's Cellar Northern Spy (Florida) - 6.2% Northern Spy apples fermented dry create this crisp, tart cider.   Sweet Potato Casserole with Cinnamon and Nutmeg Pair with: Sweet, spiced cider.   Why It Works: Sweeter ciders with notes of cinnamon or nutmeg pick up on the spices in sweet potatoes, adding a warm, cozy feel to the meal.   Recommended Ciders: Botanist and Barrel: Scarlet (North Carolina) (750 mL) & (375 mL) 6.9% - Spiced Winter Rose Cider, made with orange peel, cinnamon, star anise, allspice, cloves, dried ginger, nutmeg. Thanksgiving Dessert: Sweet Cider Pairings Finish off your Thanksgiving feast with dessert ciders that enhance the sweet, spiced flavors of classic holiday pies and treats. Pumpkin Pie Pair with: Ice cider from Vermont or New York.   Why It Works: Ice cider's concentrated apple sweetness and acidity balance the spiced pumpkin filling, creating a luxurious, indulgent pairing.   Recommended Ciders: Eden Specialty Ciders Heirloom Blend (Vermont) (375 mL) 10% 15 heirloom apple varieties   Cider Hill Cellars (Massachusetts) – Winter 12.5%  an award winning Ice Cider   Apple Crisp Pair with: Semi-sweet cider with cinnamon notes.   Why It Works: A semi-sweet cider's apple-forward profile enhances the baked apple filling, while subtle spices complement the oat topping.   Recommended Ciders: Western Cider (Montana) McIntosh Single Variety Cider (500 mL) 6.7% Montana's Macintosh apples are renown and lend cinnamon notes and spices to to each bottle.   James Creek Cider House (North Carolina) Winter Solstice Cider (500 mL) 6.0% aged for up to nine months in American oak barrels that were once used for bourbon and brandy and then lightly infused with baking spices   Pecan Tart Pair with: Barrel-aged cider.   Why It Works: The caramelized, nutty flavor of barrel-aged cider mirrors the rich, sweet flavors of a pecan tart, creating a seamless finish to the meal.   Recommended Cider: Liberty Cider (Washington) 2023 Widdershins Apple (375 ml) 18% A US version of a French Pommeau - barrel-aged at least two years, soft and harmonizing notes of cinnamon, black cherry and vanilla.   Chocolate Pudding Pie or anything Chocalate? Recommended Cider: Mega dry cider with rich tannins - The Ross Cider and Perry Company (UK) Bisquet single varietal bittersweet and is crazy good with chocolate! Best Ciders to Buy for Thanksgiving Looking to stock up on ciders for Thanksgiving? Here are a few recommendations to suit each pairing: Finger Lakes, NY: Known for high-acid, mineral-rich ciders that pair well with turkey and savory sides.   New England: From Vermont, New Hampshire, Maine, Connecticut, Massachusetts and Rhode Island - you can't go wrong! Seek out the semi-sweet and dry ciders for root vegetables and Thanksgiving desserts.   Oregon & Washington: Earthy, balanced ciders that match vegetarian dishes like stuffed squash or mushroom Wellington.   Hudson Valley, NY: Tannic ciders that bring complexity to lentil dishes and roasted vegetables.   California & Virginia: Excellent options for barrel-aged ciders to pair with smoked turkey or pecan pie. Cider Pairs Perfectly all Year Long! Cider's unique blend of acidity, tannins, and natural sweetness makes it the perfect drink to elevate your Thanksgiving feast and really any meal all year long. From bright aperitifs to rich dessert pairings, cider has a flavor for every dish. So this year, why not explore the flavors of Thanksgiving with cider in hand? Mentions in this Cider Chat Listen to Lairds & Company Part 1 and 2 on Cider Chat EsoTerra CiderWorks, Indiegogo Campaign Totally Cider Tours Wild Branch Cider - Vermont - Ashmead Kernel Cider WildCraft Cider Works - Oregon - Medlar Cider

Bringing Cider to Hungary: The Story of Abaliget Garden Projects In this episode of Cider Chat, we learn about the southwest Hungary, where Ancha Gergely is building Abaliget Garden Projects, her small-scale cidery focused on Hungarian apples, pears, and centuries-old varieties. Ancha's journey began in England, where she developed a love for cider. For Hungary it appears that there is little known about cider or cider making, prompting her to craft her own. Ancha Gergely With a deep passion for apples and heritage varieties, Ancha started her orchard in 2018 by grafting local and English varieties onto Hungarian rootstock. Her husband's contribution of English cider apple graft wood expanded the orchard significantly, leading to her current collection of 600 apple and pear varieties. Ciders at Abaliget Orchard Projects Ancha crafts unique Hungarian ciders that highlight the region's apple diversity. Some of her featured ciders include: Fishti – A smoky cider aged in a Speyside whiskey barrel, offering mellow whiskey notes balanced with local apples. Birs is the Hungarian work for Quince – This is a 100% quince cider with a delicate sweetness Abaliget Garden's Quince Cider Back label of Birs – Quince Apple Varieties at Abaliget Garden Abaliget Garden includes a mix of English, Hungarian, and other European varieties. Here are a few notable apples in her collection: Kanizsai – A classic Hungarian apple with a sweet profile Húsvéti Rozmaring – Known for its rosemary scent, this apple can keep until Easter Various Perry Pears – 20 different types from the UK, bringing unique flavor profiles for perry production Cider Making Techniques at Abaliget Ancha's approach to cider-making combines traditional fermentation methods with her unique orchard composition, balancing Hungarian and English influences. In addition to cider, her nursery serves as a source for new Hungarian cider makers, offering heritage and cider-specific apple trees. Contact Info for Abaliget Garden Projects Website: Abaliget Garden Projects via Facebook Mentions in the Cider Chat Totally Cider Tours EsoTerra Ciderworks – Arboretum Initiative Cider Explorer review of Abaliget Garden Projects ciders and perry

Discovering Domaine Johanna Cécillon: A Journey of Cider, Heritage, and Terroir Johanna Cécillon and her husband, Louis Cécillon, have deep ties in the world of fermented drinks, and are now merging their wine heritage with cider-making in Brittany. Domaine Johanna Cécillon, near Dinan, honors family tradition and innovation through biodynamic farming methods. Established on family land from the 1800s, Johanna brings a refined approach to cider, embracing natural processes that reflect the land's unique terroir. Louis and Johanna Cécillon Biodynamic Practices and Natural Fermentation At Domaine Johanna Cécillon, the orchard is certified biodynamic, preserving the ecosystem and producing exceptional quality fruit. Johanna practices natural fermentation, using no added yeasts or sulfites to allow the true flavor of each apple variety to shine. A dedication to biodynamics reflects Johanna's commitment to safe farming practices for the entire ecosystem - people, animals, plants and the environment. The Ciders of Domaine Johanna Cécillon Poiré – 5% A delicate pear cider, or "poiré," that combines subtle tannins with a soft, dry finish. Aged for two years, it boasts a complex minerality, capturing the terroir of Brittany with every sip.   Divona – 5% This cider is crafted from acid-forward apples, bringing a refreshing minerality and gentle sweetness. With a very low bitterness, Divona offers a light and dry profile that balances softness with crisp fruit notes.   Toutatis– 7% Aged in Saint Joseph wine barrels, Tutatis is an innovative cider with rich oak flavors that enhance its complexity. This cider features subtle hints of white wine, bringing an added layer of depth and sophistication to the apple-forward character.   Taranis – 8% Taranis is a blend of perry and cider and aged in Syrah barrels, offering an amber hue and distinctive, refined tannins.   Nerios – 5% Nerios is a tribute to the traditional cider-making heritage of Brittany. Made from heritage apple varieties, it has a robust tannic profile, warm amber color, and offers a classic, rustic flavor with layers of depth and a lingering finish. Contact Info for Domaine Johanna Cécillon Domaine Johanna Cécillon welcomes visitors by appointment to experience the ciders firsthand and enjoy a tranquil orchard tour. Purchase is available on-site, or find their ciders internationally. Website: Domaine Johanna Cécillon Mentions in this Cider Chat Totally Cider Tours Support Cider Chat via Patreon on your web browser 408: Cider's Pomological Life Coach | Know Your Roots, NY - Mike Biltonen on Biodynamic Orchard Care 123: The Poiré Fermier - The Perry Farmer

Innovation at Cidrerie Manoir du Val: Blending Tradition and Modernity Located in Normandy's Pays de Risle, Cidrerie Manoir du Val and with maker Marie Bourut at the helm s crafting innovative ciders with a nod to tradition. With Marie's husband Thomas Courtoux., this couple has transformed a historic orchard. From pioneering the production of Blanc Cider (white cider) to fermenting with Sorbus Domestica via the distinctive La Cormé Cidre, the duo's approach is reshaping the way we think about Normandy cider. In this Cider Chat Arnould Nazarian helped connect Cider Chat with Marie and was on hand during this interview and helping with the translation. Arnould's hobby is both finding Sorbus Domestica trees and sharing his affection for this magical fruit. Listen to his two Cider Chat's Episode 219 Sorbs Not Sulfites Episode 220 Can Sorbus Domestica Save the World Innovations in Cider-Making at Manoir du Val One of the standout ferments at Cidrerie Manoir du Val is the development of La Cormé Cidre, a cider made with the unique Sorbus Domestica tree. This rare fruit imparts a complexity and depth of flavor that sets it apart from more traditional apple-based ciders. Marie and her husband have also crafted Blanc Cidre, a white cider made by halting the oxidation process to create a fresh, clear cider that pairs perfectly with seafood and light dishes. La Corme Cidre More Innovation! To support the orchard's demanding harvest, Marie's husband, Thomas, designed and built a custom machine called the Delorian. This tricked out tractor picks up apples from the ground, dramatically speeding up the harvesting process and reducing the need for manual labor. The Ciders of Cidrerie Manoir du Val Pink Cider (Rosé) – Made from red-fleshed apples like La Rouge du Val, this vibrant cider is a sweet, fruit-forward offering with a stunning hue. La Cormé Cider – This unique cider is made with a blend of apples, pears, and the rare Sorbus Domestica fruit, bringing a balance of tartness and complexity. Note: Arnould and his mother Charlotte pick all the Sorbs used Ciderie Manoir du Val. Blanc Cider – A white cider that stands out for its clarity and crispness, perfect for pairing with seafood. The lack of oxidation during pressing keeps the cider fresh and bright- hear how this is done in the episode. There is also Calvados, Pommeau, Fresh Pressed Apple Juice and Poiré Apple Varieties at Manoir du Val Cidrerie Manoir du Val's ciders are made from a carefully selected range of apple varieties, each chosen for its unique contribution to the cider-making process. Some of the key varieties include: La Rouge du Val (Red-fleshed apple) – name after the estate La Petit Jaune (Acidic variety) Chlorono (Sweet variety) Doux Vérets de Carrouges (Sweet variety) Benit Rouge & Douce Moen (Bitter Sweet) Fréquin Rouge & Marie Menard (Bitter variety) The Delorian – apple picker upper Where to Find Cidrerie Manoir du Val Ciders Cidrerie Manoir du Val products are sold both at their farm store and in various locations throughout the Paris region, including: Chateau d'Harcourt Les Ferme de Gally If you're ever in Normandy, visiting the cidery is a must — not only for the ciders but also for a closer look at their innovative approach to cider-making. Contact for Cidrerie Manoir du Val Website: https://www.manoirduval.fr/ Address: EARL Courtoux Bourut, 960 Route du Val, Saint Aubin Le Guichard. 27410 Mesnil-en-ouche Stay Updated with Cider Chat To learn more about innovative cider makers like Marie Bourut and stay informed on the latest episodes of Cider Chat, subscribe to the podcast and the Cider Chat YouTube channel. By subscribing, you'll be notified of upcoming episodes that focus on cider-making, so you won't miss any of the exciting stories from the world of cider.

Find Highlights & Tips in This French Cider Tour Recap! The 2024 cider tour to Paris, Normandy, Brittany and Domfrontais was an absolute success! With guest from the United States, Canada and Hungary the makers in France did a knock out job introducing everyone to the tastes, sights, sounds and people in the region. This tour is curated and led by Ria Windcaller, the producer and host of Cider Chat Hear from the guests on the tour and they share their personal highlights, insights and experiences along the cider trail. Blending Cider with Epic Experiences! This seven night tour began in Paris, with a meet up at a cider bar and then out to Normandy on the Route du Cidre. The cider tour table has a place for you! Evening meals where paired with cider and there was both a Michelin Star Dinner with special guest Etienne Dupont and Mathieu Chevrier  of Domaine Dupont. Later this same week, a cider dinner with special guest Eric Bordelet end the week perfectly! Agathe Letellier of Manoir d”Apreval joined the tour group this night and treated us all to a late night talk in the living room of the hotel! Epic Sights for This Cider Tour Recap Cider plays the lead role in this journey, but for this cider tour recap UNESCO World Heritage sights also played a big role. Hear from the guest as they mention some of their favorite tour sight seeing stops on this cider tour. Be Part of the Next Cider Tour Recap We certainly hope that you too will want to join us on the next Totally Cider Tour! Get on the Wait List to be the first to know when the next cider tour is rolling out and about to Ciderville! Send an email to info@ciderchat.com and put in the subject heading Cider Tour and we will you add you to eCiderNews list to receive early-to-know-notifications! Mentions in this Cider Chat Totally Cider Tours How to say Cheers in Hungary “Egészségére” A Hungarian Apple variety called Kanizsai

From Suffolk to Virginia: Stephen Schuurman's Cider Journey In Episode 428 of Cider Chat, we meet Stephen Schuurman, owner and cider maker at Winchester Ciderworks in Winchester, Virginia. Originally from Suffolk, England, Stephen has brought his deep love of English cider to the northern portion of the Shenandoah Valley. What started as a passion project has grown into a successful business, blending English cider-making techniques with Virginia-grown apples. Ciders tasted in this Episode At Winchester Ciderworks, the focus is on producing hard ciders that are not overly sweet nor dry ciders. Expect a wide range of cider offerings and the option for a tasting flight at the Ciderhouse or go directly to the flagship cider, Malice. Malice is a classic, off-dry cider with a clean, crisp finish and just the right amount of residual sugar. Made with a blend of Virginia apples. At 6.5% ABV, it's sessionable and easy-drinking — perfect for enjoying with friends or pairing with a meal. 522, a cider infused with black currant. Named after the road where Winchester Ciderworks was originally located, this cider blends the tartness of black currants with the brightness of local Virginia apples. At 5.9% ABV Support Cider Chat and Keep the Stories Flowing If you're a fan of learning about the stories behind great cider makers like Stephen Schuurman, consider supporting Cider Chat. Your donations help keep the podcast on the air, allowing us to continue sharing stories from the world of cider. To help us continue to bring you these amazing episodes, hit the donate button at CiderChat.com. Contact for Winchester Ciderworks and Ciderhouse Website: https://winchesterciderworks.com/ Mentions in this Cider Chat Totally Cider Tours

Collaboration Meets Ingenuity at Heartland Ciderworks This episode is packed with insights for anyone interested in the intersection of entrepreneurship and craft cider-making. In Episode 427 of Cider Chat, Eliseo Bell-Uribe shares his story as a young entrepreneur and how and why he founded Heartland Ciderworks. Practical Advice for Cider Startups: Learning to Collaborate Starting a cidery from scratch is no easy task. The Eliseo shares practical advice on how to navigate the hurdles of zoning issues, sourcing equipment, and finding the right partnerships. By collaborating with a local winery, Heartland was able to sidestep some of the common challenges faced by new cideries, such as acquiring expensive equipment and navigating complex regulations. For budding cider makers, this episode offers a blueprint for how to creatively solve problems and make the most of available resources. Whether it's building your own bottling setup or finding a winery willing to do custom crush, the key takeaway is to stay flexible and open to collaboration. A Closer Look at Heartland's Ciders Heartland Ciderworks may be a young company, but their lineup of ciders is anything but ordinary. Here's a quick look at the ciders discussed in the episode: Avalon Description: Heartland's flagship cider that combines Foxwhelp, Golden Russet, Yarlington Mill, and Dabinett apples. ABV: 7.7% Notes: Features a beautiful orange hue with a balance of tannins and acidity. Little Apple Description: A low-alcohol cider kin made with rehydrated pomace and back-sweetened with Golden Russet and Foxwhelp. ABV: 3.65% Notes: Easy-drinking with a light and refreshing profile. Cooper Description: A bourbon barrel-aged cider made primarily from Sweet Alford apples. ABV: 6.4% Notes: Rich with subtle bourbon notes, this cider is a limited-edition favorite, but more Cooper is in the cue! Heart of the Valley Description: A community-foraged cider made with apples gathered from the Salem area, benefiting the local Boys and Girls Club. ABV: 5.75% Notes: A modern cider with a sweeter profile and a beautiful can design. Olive Branch Description: A Newtown Pippin cider aged on olive leaves, offering a unique bitterness similar to hops. Notes: A one-of-a-kind cider with complex aromas and a distinctive flavor profile. Rosé Cider (Upcoming Release) Description: A co-ferment of red-fleshed apples with Pinot Noir grape skins, lightly oaked for added tannin. Contact for Heartland Ciderworks Website: https://heartlandcw.editorx.io/hlcw In the US – Buy Heartland ciders online at Press Then Press Support Cider Chat Enjoying the stories brought to you by Cider Chat? Help keep these stories rolling out by supporting the podcast by becoming a patron. Your support helps keep the podcast on the air, allowing us to continue bringing you inspiring stories like this one. Mentions in this Cider Chat Totally Cider Tours Cider Institute of North America

Discover Red Island Cider on Prince Edward Island Guest podcaster Al Saxs interviews Red Island Cider owner and maker Robert van Waarden in this episode 426 of Cider Chat.   Red Island Cider is located on Canada's reknown “Prince Edward Island” capital “Charlottetown” this cidery has helped revive the island's apple heritage while creating unique, story-driven ciders that reflect the culture, history and spirit of the region. Whether you're an orchardist, a cider maker, or simply a cider traveler, visiting Red Island Cider is an experience that goes beyond the glass. The Art of Crafting Ciders with Local Stories At Red Island Cider, every cider has a story. The flagship cider, Father Walker, is named after a local priest who inadvertently created a legendary batch of cider that fueled an unforgettable community gathering in at The Picnic at Groshaut 1897. The story goes that between having the apples pressed for the Groshaut picnic and the actual picnic the cider had begun to ferment. The song details the events that day as the now fermented cider was being drunk. To listen to the full song sung by Art Cahill, https://digitalcommons.library.umaine.edu/songstorysamplercollection/19/ Father Walker's is a dry cider, made with Northern Spy, McIntosh, and Cortland apples and recently won a gold medal at the Great Lakes International Cider and Perry Competition (GLINTCAP), cementing its place as a top-tier craft cider. Another standout is Devonport, a hop cider named after a historic bar in Charlottetown known for growing its own hops in the 1830s. This cider offers a citrusy, grapefruit-forward profile that appeals to both beer drinkers and cider enthusiasts alike. Red Island's Ghost Series is a collection of limited-edition ciders, each named after historic shipwrecks off the coast of Prince Edward Island. These ciders, draw inspiration from the tales of ships like the Conqueror and Castalia, which met their fates in the island's treacherous waters. The Rose made with locally sourced haskap berries has a vibrant rosé hue and notes of raspberry, blueberry, and cranberry notes, is a true taste of PEI's agricultural bounty. Loyalist Road Cider is a complex blend made from 27 different apple varieties sourced from a small orchard near Charlottetown. Robert on the French Cider Tour next to one of the many massive barrels at Manoir de Montreuil Al Saxs steaming mussels with Red Island Cider Contact for Red Island Cider Website: https://redislandcider.com/   Mentions in this Cider Chat French Cider Tour #xpromotecider @spacetimemeads #xpromotecider @puntadefierro #xpromotecider @tomoliverscider #xpromotecider @woodyperennialguthrie #xpromotecider

The Showering name is synonymous with both innovation and tradition in the world of cider for the past 187 years. In this Episode 425 of Cider Chat, Nick Showering shares a bit on his family's cider-making roots that stretch back over 400 years and in the past 180 years in the town of Shepton Mallet, Somerset, England. Nick Showering A Storied Legacy in Somerset The Showerings have been crafting cider in Somerset for nearly two centuries. It all began with a small pub, The Ship Inn, where cider was made and served locally. As generations passed, the family expanded their influence, eventually creating Babycham—a sparkling perry that revolutionized the beverage industry and played a key role in shaping British drinking culture in the 1950s. The playful brand with the signature reindeer brought a fresh, elegant option to women in a male-dominated pub scene. Hello Triple Vintage! Triple Vintage is made with 100% cider apples all grown in Somerset. The featured apple in this cider is Dabinett. Solera, the technique of blending different ferments, in this case three different vintages of high-tannin apples, creates a delectable cider that balances depth of flavor with an elegant finish for the Triple Vintage. Enjoy the Triple Vintage which is sold throughout the UK in fine dining establishments or online (link below) in a large stemmed red wine glass. Serve slightly chilled. The Triple Vintage comes in 375 ML bottles. What's Next for the Showerings? With their sights set on continuing to produce fine cider and Nick Showering clearly enjoying the challenge, time will tell. For now it appears it is all about maintaining a foot in the door of the ever increasing “fine cider” category and the prospects of introducing a new generation of drinkers to the possibilities of high-quality cider…making that very good news for the industry at large. Contact for Showerings Triple Vintage Website: https://showeringscider.co.uk/products/showerings-triple-vintage-cider Mentions in this Cider Chat Episode 422 John Bunker Keynote: Orchards and Legacy Episode 423 Apple Identification 101 John Bunker Subscribe to Cider Chat YouTube Totally Cider Tour - French Cider Tour Woodfolk Cider, Ontario Canada Spy Ciderworks & Distillery, Ontario Canada

Apple Phenotyping: The Tools Every Orchardist Needs In Episode 424 of Cider Chat, we dive deeper into the intricate world of apple identification, this time focusing on apple phenotyping — the art and science of describing apples by their physical characteristics. This is Part 3 of the three part series on John Bunker, renowned author, apple detective, and founder of FEDCO Trees. Expect a master class and experiential lesson as he shares his extensive experience and provides a valuable toolbox of techniques that for apple fans, cider makers and orchardist. What is Phenotyping? Apple phenotyping refers to the process of identifying and describing apples by their observable physical traits, such as size, shape, color, and texture. These characteristics, known as phenotypes, help orchardists distinguish between different apple cultivars. While apples may be genetically identical, they can exhibit slight variations based on their environment, making phenotyping a key skill for identifying and preserving apple varieties. Why is Apple Phenotyping Important? Phenotyping is more than just a way to describe apples; it's a critical method for orchard care, especially for those looking to preserve historic and rare apple varieties. John emphasizes that understanding the nuances of the apples you grow allows you to ensure that your orchard is correctly labeled and organized. This attention to detail not only improves the quality of your cider apples but also helps preserve the legacy of historic cultivars. Phenotyping also allows orchardists to confirm apple identities in cases where DNA testing isn't readily accessible or when historical records are incomplete. Whether you're comparing apples from different orchards or identifying a lost variety, having a reliable set of phenotyping techniques in your toolbox is essential. Watch this entire presentation at Cider Chat YouTube   The Orchardist's Toolbox: Key Techniques for Phenotyping John encourages orchardists to keep a thorough record of the apples they grow, noting characteristics such as: Size and Shape: Measure the diameter of the apple and observe its overall shape (e.g., round, oblate, or conic). Color and Skin: Note the ground color (the apple's underlying color) and any blushes, stripes, or russeting that appear on the skin. Stem and Cavity: Examine the length and thickness of the stem, as well as the depth and width of the cavity where the stem attaches. Calyx and Basin: Check whether the calyx (the dried flower at the apple's base) is open or closed, and assess the depth and shape of the basin around it. Core and Seeds: Cut the apple open to analyze the core's shape, size, and location, as well as the number and appearance of seeds. These observations not only help you identify your apples but also provide insights into the health of your orchard and the quality of your cider apples. Join the Conversation on Cider Chat YouTube To see John Bunker's full slideshow presentation on phenotyping apples and learn even more about his techniques, be sure to subscribe to the Cider Chat YouTube Channel. This episode is packed with invaluable knowledge for anyone looking to refine their skills in orchard care and apple identification. Mentions in this Cider Chat Episode 422 John Bunker Keynote: Orchards and Legacy Subscribe to Cider Chat YouTube Totally Cider Tour – French Cider Tour American Cider Association – CiderCon 2025

In Episode 423 of Cider Chat, we delve into the fascinating world of apple identification a.k.a. Apple Id with the one and only John Bunker, a renowned author and the c0-founder of FEDCO Trees, Maine Organic Farmers and Gardners Association (MOFGA). Hear as he shares his lifelong passion for tracking down historic apple varieties and teaching others how to preserve these treasures is truly inspiring. This presentation is part one of a two-part series on Apple ID recorded at CiderCon2024. John Bunker portrait by John Alsop of Cornville, ME Hear John Bunker walking us through the intricacies of apple identification, reminding us that it's not just about identifying a fruit — it's about preserving history. For orchardists and cider makers, understanding the varieties in your care is a crucial part of maintaining the integrity of your orchard and the quality of your cider apples. 00:00 Introduction to Cider Chat and Apple Mysteries 01:37 John Bunker's Apple Identification Journey 04:11 The Importance of Apple Identification 10:11 Understanding Apple Trees and Grafting 21:39 Resources for Apple Identification 25:37 DNA Profiling and Apple Identification 30:12 Practical Apple Identification Scenarios 33:40 Mentors and the Black Oxford Apple 34:39 DNA Profiling and Apple Identification 37:06 The Mystery of the Canadian Strawberry 38:52 The Hunt for Lost Apples 41:36 Identifying Seedlings and Grafted Trees 45:49 Commercial Orchards and Misidentified Apples 48:47 The Role of Historical Records in Apple Identification 53:26 The Fun and Challenges of Apple Hunting 58:05 Becoming an Apple Detective 01:04:31 Conclusion and Final Thoughts   Contact for John Bunker Website: Outonthelimbapple.com Books recommended in this episode: Apples and the Art of Detection by John Bunker (2019) Systemic Pomology by UP Hedrick 1925 The American Fruit Culturist: Containing Practical Directions for the Propagation and Culture of All Fruits Adapted to the United States, John Thomas 1849 The Fruit Manual, Robert Hogg 1886 Episode 422 John Bunker Keynote: Orchards and Legacy Subscribe to Cider Chat YouTube Totally Cider Tours - French Cider Tour

New York Apple Camp Keynote Address by John Bunker In a captivating keynote from the 2023 New York Apple Camp, John Bunker, the founder of FEDCO Trees and renowned author on apple identification, shared his profound connection to the outdoors. John Bunker in his favorite shirt and barefeet Enjoy the Keynote by John that weaves his passion for Jazz, quotes from thought leaders and his insights on the late frost of 2023 and the community surrounding apples, cider and plants. In This Keynote Address Find 5 key areas that John bunker focused on during his speech. Connection to Nature and OrchardsObservations Learnings from Plants Environmental and Agricultural Reflections Philosophical Musings and Inspirations Legacy and Passing the Torch View from above of John Bunker's Keynote Subscribe to Cider Chat for Part 2 with John Bunker – Apple ID 101 w/John Bunker coming out in Episode 423 – August 21, 2024 What is the New York Apple Camp? The camp took place for the first time ever in July of 2023. It was held at the Ashokan Camp in New York State. The Ashokan Center is an independent music & nature nonprofit established in 2008. The musical history of this camp was a perfect fit for John's keynote which also featured many references to musicians and songs. Mentions in this Cider Chat 374: NY Apple Camp News! Bonus Cider Chat Live on NY Apple Camp 380: The Legacy of the Downing Brothers: Architects of Nature 388: French Origins of American Apples | The Grand-Mères 385: Cider's Ki – Remix French Cider Tour 2024

Eli Shanks' of Punta de Fierro Fine Cider In this episode meet Eli Shanks, a passionate cider maker sharing his journey from urban Massachusetts to the picturesque landscapes of Chile, where he co-founded Punta de Fierro Cider. Eli developed an early interest in food systems and agriculture with influences from attending The Farm School, working at The Food Project and running an orchard in Concord, Massachusetts. Eli Shanks with bottle of Punta de Fierro The History of Cider in Chile Chile has a rich tradition in fermenting apples into cider. Historically, cider production was a significant part of the local economy. Families were taxed based on their cider tank space, and cider apples were a staple in many homes. Chilean cider, known as "Chicha", is a farmhouse product with various local recipes, often fermented naturally with residual sugar. Organizations and Collaborations Eli has co-founded the Chilean Cider Collective (COSIGI), which aims to preserve and promote Chile's unique cider heritage. COSIGI works closely with the Department of Agriculture and other local organizations to support cider makers and enhance cider production quality. Mother Pudu with baby Chilean Ciders Tasted in this Episode Punta de Fierro - is both the name of the cidery and the cider itself. This particular cider tasted during the recording was made in 2022. It was bottle #61 out of 771 bottles in total. All the apples came from one single orchard that Eli and his business partner Carlos Flores produce cider on.   TenCai Sidra - this cidery is owned by Rene Galindo. We tried two ciders during the recording. The first cider called The Truth. This cider was co-fermented with an indigenous berry called Maqui. They are smaller than blueberries and lend a purplish hue to the cider.   The second cider -called Futura was made by first grinding the apples and allowing them to macerate for approximately 24hours. The apple blend is Reineta and Braeburn. All the ciders were feremented dry and are delicious! Contact Info for Punta de Fierro Website: https://puntadefierro.com/ Contact Info for TenCai Sidra Website: https://tencaisidra.cl/ Mentions in this Cider Chat Cider Chat info flyer - scroll down this page and download and post flyer! Tag Cider Chat and use hashtag #xpromotecider   ciderGoingUP Campaign page - find a list of business supporting Cider Chat!

Basque Cheesecake and Santa Cruz Cider Cider Chat Live brings you a tasting of a celebratory cider from Santa Cruz Cider Company paires with a what is called Basque Cheesecake! Basque Cheesecake is much less dense than classic New York cheesecake. It is crustless, and has a golden, beautiful caramelized exterior. It also has a much lighter texture and flavor. The cheesecake is baked at a high temperature in order to get that burnt exterior and super creamy interior. In this Live on Cheesecake and Cider from Santa Cruz! This mini episode came about when Nicole Todd who cofounded Santa Cruz Cider Company in California with her sister Natalie. Nicole was traveling east to Maine with fellow book club members who she has been meeting monthly since covid kicked off in 2020. They spent the evening with Ria, went for a swim to avoid the heat and drank copious amounts of cider and ended the evening with a special pairing of the 10 year anniversary cider with the Basque Cheesecake. Hear about this anniversary cider and how it all started with foraged fruit in the Monterey Bay area of California. It is one part picking up fruit that turned into a relationship with an older orchardist in the Watsonville area of California. Listen to past episodes with Nicole: 060: Nicole Todd | Santa Cruz Cider Company, CA 280: Why the Cider Maker Wears Fuzzy Slippers – describes the harrowing house fire that Nicole and her husband Felix survived! Contact for Santa Cruz Cider Company Website: https://santacruzciderco.com/

Wooden Gate: From Farm to Cidery with Clint Caver Clint Cavers and his wife Pamela have been farming for over 30 years at Wooden Gate The Farm and cidery is based in Pilot Mound, Manitoba, Canada which is right over the border of North Dakato. Clint's journey from hobby fermenter to full-time cider maker now represents 95% of their farm's focus. Initially homesteaders, they shifted towards cider making due to a passion for fermentation. Clint began making wine and cider about 25 years ago, initially with fruit wines before discovering the potential of apples. The Shift to Full-Time Cider Making In 2018, Clint and Pam decided to turn their cider-making hobby into a business. By 2019, Wooden Gate obtained its official license, and in 2020, it became a full-time venture. This shift was motivated by their desire for a less labor-intensive activity and a need for fulfilling work after their children left home. Orchard and Apple Varieties Wooden Gate's orchard spans seven acres with about 800 trees, including winter-hardy varieties like Goodland Norkent Norland Kerr – which is featured in the Orchard Queen cider that is tasted and discussed in this episode and various crab apples such as Rescue and Trail They have also planted heritage varieties and some English cider apple varieties like Dabinette. Cider Production and Techniques Clint emphasizes slow fermentation at low temperatures, with some fermentations lasting up to six months. Wooden Gate primarily uses cultured yeast, but experiments with wild ferments, particularly in their Orchard Queen cider. They produce about 50 cases of Orchard Queen annually and 300 gallons of other cider varieties. Community and Events Wooden Gate hosts various events, including an annual cider release and pop-up pizza and cider nights. Their son-in-law, a chef, handles the cooking, while their daughter plans events. They also groom cross-country ski trails in the winter, turning them into walking trails in the summer. Five Core Principles of Wooden Gate 1. Community: Creating a sense of community around their cider and farm. 2. Environmental Stewardship: Using organic, permaculture, and holistic management practices. 3. Sourcing Locally: Using locally grown fruit and selling locally. 4. Quality: Ensuring their cider represents their farm and Manitoba's unique terroir. 5. Authenticity: Highlighting the distinct flavors of their region in their cider. Contact Info for Wooden Gate Cider Website: https://louisemb.com/m/wooden-gate-cider Mentions in this Cider Chat @spacetimemeads @woodengatecider @cultivarcreativestudio Listen to episode 190 Cider Revitalizes a 1750 Colonial Era Orchard | MA Stone Cow Brewery, Barre Massachusetts

Paving a Path for Cider Branding at Cultivator Meet Kirk Evans, the founder of Cultivator Creative. In this episode, Kirk shares his journey from a casual cider maker to a professional brand designer specializing in cider packaging and identity. Kirk Evans Cultivator Creative focuses on creating comprehensive brand identities that go beyond just a logo. Kirk emphasizes the importance of a cohesive brand voice, graphical elements, and a well-thought-out brand guideline to ensure consistency across all marketing materials. His approach ensures that even small cider brands can present themselves professionally and attractively to consumers. The Journey to Cider Branding at Cultivator Kirk's journey into the cider world began in early 2020 when he decided to try making cider at home. What started as a hobby quickly turned into an obsession, leading him to a career shift. With his extensive experience in design and marketing, Kirk saw a gap in the cider industry for specialized branding services. Thus, Cultivator Creative was born. The Importance of Brand Identity According to Kirk, brand identity in the cider industry involves more than just a logo. It encompasses everything from the brand's voice to the graphical elements used in packaging. A strong brand identity helps cider makers communicate their story effectively and stand out on crowded shelves. Kirk's process includes creating detailed brand guidelines that outline all aspects of the brand's visual and verbal identity. This comprehensive approach ensures that every piece of marketing material aligns with the brand's core message and appeals to its target audience. Branding Tips for Cider Makers Know Your Brand: Understand who you are as a brand and what you want to convey to your customers. Be Bold: Don't be afraid to be bold and disruptive with your branding. Standing out is crucial in a competitive market. Consistency is Key: Ensure your branding is consistent across all platforms, from social media to packaging. Invest in Packaging: Eye-catching packaging can make a significant difference in attracting new customers. Contact Info for Cultivator Website: https://cultivarcreative.com/ Mentions in this Cider Chat French Cider Tour 2024 Who's cross promoting cider #xpromotecider @spacetimemeads @sraml_machinery encourage followers to listen to episode 324 featuring Jan Šraml @degerdenner @3dogciderbrewstillery @hardciderguy

Celebrating an Agricultural Legacy and the New England Apple Association The New England Apple Association (NEAA), a venerable institution supporting apple growers across the New England states, will be closing its doors at the end of this fiscal year on June 30, 2024. This announcement, delivered by the NEAA's Executive Director, Russell Steven Powell, marks the end of an 89-year legacy dedicated to promoting and supporting the region's apple industry. Hear Powell on Episode 245 present Apples of New England to the Amherst Historical society: a companion YouTube video of this informative presentation The History of New England Apple Association The NEAA, originally established in 1935 as the New York and New England Apple Institute, has played a pivotal role in the apple industry. The organization has evolved through the decades, reflecting changes in the industry and market dynamics. It became the Northeast Macintosh Growers Association in 1993 after New York established its own marketing organization and was eventually renamed the New England Apple Association.  Contributions and Challenges Under the leadership of Russell Steven Powell, who has served as the Executive Director since 1997, the NEAA has been instrumental in various advocacy efforts, marketing campaigns, and educational initiatives aimed at supporting New England apple growers. Powell, an author of two acclaimed books on apples, “America's Apple” and “Apples of New England,” has been a prominent figure in the organization, driving its mission forward. Russell Stevens Powell Despite its contributions, the NEAA has faced significant challenges in recent years. Changes in the New England apple industry, a shift from wholesale markets to retail orchards, and the rise of diversified attractions such as pick-your-own, bakeries, and tasting rooms have impacted the organization's traditional business model. This shift, while beneficial for many orchards, appears to have presented a challenge for the NEAA, ultimately leading to the decision to close.  The Impact and Future of Apples in New England The closure of the NEAA is a significant loss for the New England apple community. The association has been a valuable resource for apple growers and enthusiasts, providing information on apple varieties, orchard locations, and industry developments. The NEAA's contributions to the agricultural heritage of New England will be remembered fondly. As we reflect on this bittersweet moment, it is crucial to acknowledge the dedication and hard work of individuals like Russell Stevens Powell and the many volunteers who have supported the NEAA over the years. Their efforts have left an indelible mark on the apple industry in New England.  Supporting Local Agriculture The closure of the NEAA underscores the importance of supporting local agricultural organizations and initiatives. As Al Sax, who joins Cider Chat Host Ria Windcaller in this episode and is a lifelong champion of apple cider making and education, highlights in this episode, the sustainability of local agriculture depends on active participation and support from the community. Organizations like the American Cider Association, state-level cider guilds, and other regional agricultural groups play a vital role in promoting and preserving our agricultural heritage. Vote With Your Dollars Al discussed how he makes his money count by, "voting with your dollars." This philosophy underscores the importance of using our financial choices to support the organizations and causes we believe in. By purchasing memberships, donating, and buying products from local orchards and agricultural associations, we can directly impact their sustainability and success. Al practices what he preaches, supporting CiderChat and other agricultural initiatives that align with his passion for apples and cider. His commitment serves as a reminder that our spending habits can make a meaningful difference in preserving and promoting the agricultural heritage and local businesses we cherish. Contact Emails for the New England Apple Association Russ Holmberg, Chair: russellholmberg@gmail.com - Holmberg Orchards, Gales Ferry, Connecticut    Steve Rowse, Vice-Chair: steve@newenglandapple.com    Giff Burnap, Secretary/Treasurer: giffandmae@butternutfarm.net - Butternut Farm, Farmington, New Hampshire Mentions in this Cider Chat PA Cider Fest – June 15, 2024 Use Promo Code: CIDERVILLE for $10 tickets! French Cider Tour 2024 Who's cross promoting cider #xpromotecider @spacetimemeads @redislandcider @degerdenner

Crank the Bach & Go Boating with Green Bench in Hand Brian Wing of Green Bench Mead and Cider is a classical music fan. Green Bench is located in Saint Petersburg, Florida and Brian was recently on episode 398 which is a must listen. Usually, we wait a bit here at Cider Chat Central to have a guest back on, but when a delivery of cider arrived from Brian, with 4 select bottles, the opportunity arose once again have a chat. Single Varietals to Bach Chamber Blends Black Twig: An Earthy Delight Brian starts the conversation by discussing the Black Twig, a cider crafted from the 2022 crop. This cider showcases a unique blend of 80% Black Twig and 20% Chestnut Crab apples. Brian describes the Black Twig as having a peachy blush color with a flavor profile that includes low acidity, apple Redfield: The Rosé of Ciders The Redfield, a single varietal cider made from 100% Redfield apples. Known for its vibrant red flesh, this cider offers a stunning color and a flavor profile dominated by cranberry and citrus aromas. Brian highlights the high acidity and minerality of this cider, making it a perfect rosé alternative for brunch or any occasion. Malus: A Flagship Cider Brian introduces the Malus, a cider that he considers the flagship of Green Bench. This cider is a blend of 12-13 apple varieties, including Dabinett, Kingston Black, Chisel Jersey, Black Twig, Chestnut, and Hughes Crab. The result is a balanced and rounded cider with a complex flavor profile that pays homage to French ciders. With an alcohol by volume of just over 7%, the Malus is a versatile and drinkable cider. Celebrity Chef Brian Duffy loved the Malus – listen to this special ep: 401 Episode 401: Celebrity Chef Brian Duffy | Cider Pairing Tips Chaconne: A High Acid Symphony The final cider discussed is the Chaconne, named after Johann Sebastian Bach's Partita No. 2. This high acid cider is a blend of Wickson, Yates, and Harrison apples. Brian describes the Chaconne as having intense pear and citrus aromas, a mouthwatering acidity, and a unique flavor profile that includes tropical fruit and a touch of black pepper. The label, featuring three robed skeletons playing violins, adds to the artistic and esoteric nature of this cider. Listen to Johann Sebastian Bach's Violinist Jascha Heifetz is featured via the link below Album cover for Jascha Heifetz which features Bach Chaconne d-Moll aus der Partita Nr. 2 https://archive.org/details/chaconne-d-moll-heifetz Contact for Green Bench Brewing, Mead & Cider Website https://www.greenbenchbrewing.com/mead-cider Listen to Episode 398: Cider in Florida? Visit Green Bench Brewing, Mead & Cider Mentions in this Cider Chat PA Cider Fest – June 15, 2024 Who's been cross promoting cider #xpromotecider French Cider Tour 2024 Who's cross promoting cider #xpromotecider @spacetimemeads Social Scranton on Facebook – page for the city of Scranton, PA @degerdenner @tomoliverscider @ciderexplorer @thompsons_brood

What exactly are Cider Hybrids Exploring Cider Hybrids and Co-ferments as recored at a panel discussion at CiderCon 2024. The terminology for this category is still developing, reflecting the innovative and experimental nature of these beverages. As producers continue to explore and create unique blends and co-ferments, the language will evolve to better capture the diversity and creativity inherent in these new cider expressions. In this episode of Cider Chat Delve into the innovative and creative world of cider hybrids and co-ferments with a panel of expert cider makers from around the globe to discuss the nuances, challenges, and joys of creating these unique beverages.  The discussion opens with a brief introduction to the panelists: Christine Hardy – Co-owner and cider maker at Riley's Cidery on Bowen Island, BC, and board member of the Cider Institute of North America. Tom Oliver – Cider and Perry maker at Oliver's Cider and Perry in Herefordshire, England. Ryan Burk – Owner and cider maker at Occam Cider. Johan Sjöstedt – Founder and cider maker at Pomologik in Sweden. Kathleen Cherry – Winemaker and co-owner of Calche Wine Cooperative in Vermont. Tariq – Cider maker at Revel Cider in Ontario, Canada. (ltor) Tariq Ahmed, Kathline Chery, Johan Sjöstedt, Ryan Burk, Tom Oliver Panelist Questions on the topic of Cider Hybrids Defining Cider Hybrids and Co-ferments: Challenges and Regulatory Issues in this category Innovative Ingredients and Techniques Marketing and Consumer Perception Advice for Aspiring Cider Makers Contact Information for Speakers: Christine Hardy – Riley's Cidery Tom Oliver – Oliver's Cider and Perry – Listen to Episode 366 with Tom Ryan Burk – Occam Cider Johan Sjöstedt – Pomologik – Listen to Episode 399 with Johan Kathline Chery – Kalche Wine Cooperative Tariq Ahmed – Revel Cider Listen to Episode 405 with Tariq Mentions in this Cider Chat PA Cider Fest – June 15, 2024 Locust Grove Brewing Company – Milton, New York Who's been cross promoting cider #xpromotecider French Cider Tour 2024 Who's cross promoting cider #xpromotecider @degerdenner @Berkshire_Cider @deansbeanscoffee Albemarle Cider Works @lapommelie

Businesses Certified as a B Corp Stand Out! Explore the benefits of B Corp certification with leaders from solar, candle, coffee, and cider industries. Learn about their challenges and successes in creating positive social and environmental impact. In this Cider Chat Enjoy this informative panel discussion led by Bridget Sprague of Revision Energy with Ted Barber of Prosperity Candle, Beth Spong of Dean's Beans Organic Coffee and Kat Hand of Berkshire Cider Project. Listen as they share their experiences, challenges, and successes in becoming and maintaining B Corp certified. The conversation highlights the value of this business model in creating positive social and environmental impact through business. Feature with B Corps begins at (10:04 minutes) Introduction to B Corps Guest Introductions and Their Businesses Bridget Sprague: Vice President at Revision Energy, a solar company based in Maine and Massachusetts, B Corp since 2015, 100% employee-owned, nearly 500 employees. Ted Barber: Co-founder of Prosperity Candle, B Corp since 2014, supporting refugees through handmade products. Beth Spong: CEO of Dean's Beans Organic Coffee, established in 1993, focusing on organic, fair trade coffee, and recently became a worker-owned cooperative. Kat Hand: Co-founder of Berkshire Cider Project, B Corp since April 2023, focused on celebrating the Berkshire region through locally sourced hard cider. Why They Became B Corps Bridget Sprague: To ensure accountability and maintain a high standard of business practices. Ted Barber: The combination of environmental sustainability and social impact aligned with their mission to support refugees. Beth Spong: To affirm their mission of social, economic, and environmental justice through specialty coffee. Kat: To align their business with personal values of sustainability and accountability. Challenges and Wins as a B Corp Community and Marketing Impact The Panel Shares their Favorite B Corps Find a B Corp in your Area and Industry Go to the following website to find a B Corp: https://www.bcorporation.net/en-us/find-a-b-corp/ Current list of Cider Brands certified as a B Corp Berkshire Cider Project | Massachusetts Since 2023 Ernest Cider Ltd Since 2017 Ramborn Cider, Luxembourg Since 2020 FinnRiver Farm and Cidery, Washington state Since 2015 Sxollie, South Africa Since 2022 How to get Certified as a B Corp Website: https://bcorporation.uk/b-corp-certification/what-is-a-b-corp/ Contact for B Corp Panel Speakers Bridget Sprague – Revision Energy B Corp since 2015 Website: Revision Energy Ted Barber – Prosperity Candle B Corp since 2014 Website: Prosperity Candle Beth Spong – Dean's Beans Organic Coffee B Corp since 2018 Website: Dean's Beans Organic Coffee Kat Hand – Berkshire Cider Project B Corp since 2023 Website: Berkshire Cider Project Mentions in this Cider Chat PA Cider Fest – June 15, 2024 Who's been cross promoting cider #xpromotecider @ThyCider @degerdenner @yanngilles.cidre @raging_cider @rawcider @pressthenpress @ciderexplorer @sowamsciderworks @ryan_and_caseyliquors French Cider Tour 2024

Is Ancestral Method different than Pet Nat? This panel discussion on Ancestral Method was moderate by Nicole Leibon of LeNosse Knows consultation. She was joined by Yann Gilles, a French cider consultant, Levi Danielson of Oregon's RAW cider and David Carr of California's Raging Cider. This feature was was recorded at CiderCon 2024, the annual trade conference hosted by the American Cider Association. (ltor) Nicole LeGrand Liebon, Yann Gilles, Levi Danielson, Dave Carr The discussion centers around various aspects of cider production, specifically highlighting traditional cider-making methods like the "ancestral method. Topics discuss on this panel Cider Making Methods and Personal Backgrounds of each speaker   Ancestral Method of Cider Production This traditional method of cider making is particularly prominent in Normandy and Brittany, France.   It involves a two-step fermentation process: the first step is in tanks and the second in bottles, intentionally leaving both fermentations incomplete to retain some natural sugars and create a sparkling cider.   Technical Details in Cider Fermentation Discussions delve into the technical specifics such as controlling yeast population, managing nitrogen levels in the must, and how these factors affect the cider's quality and character.   Influence of Environmental Factors Various environmental factors like orchard age, apple variety, and climatic conditions impact the nitrogen content in apples, which in turn affects the cider's fermentation process   Cider Quality Control Techniques    Techniques like racking, filtration, and the use of centrifuges are explored to manage fermentation and ensure quality.   Packaging and Bottling Considerations    The choice of bottles, pressure management during second fermentation, and how these factors impact the safety and quality of the final cider product are discussed Cider Tasting and Consumer Preferences The session included a cider tasting, emphasizing the importance of understanding consumer preferences and the impact of specific cider-making techniques on the flavor and appeal of the cider. 2022 Cidre AOP Pays d'Auge Cuvée Réserve | Manoir de Grandouet (Normandy)   2023 AW Cider Pet Nat | RAW Cider Company (Oregon)   2020 Disco Nat, Metal House Cider (New York)   Jonathan & Liberty | Raging Cider & Mead Company (California) Enjoy this detailed exploration highlights both the science and the art behind cider making, from orchard management to bottling and consumer satisfaction. Contact info for Ancestral Methods Panel Nicole LeGrand Liebon - @nicolegrandleibon - Vermont   Yann Giles - @yanngilles.cidre - France   Levi Danielson - RAW Cider - Oregon   David Carr - Raging Cider and Mead Company - Southern California Mentions in this Cider Chat PA Cider Fest - June 15, 2024   Who's been cross promoting cider #xpromotecider Sidra Santiago artesanal sidreria - Craft cider. Heritage Chilean apples. In the heart of Santiago, Chile   French Cider Tour 2024 is Sold Out