Podcasts about Cider

Believe it or not, there's more to life than beer. There's also wine, spirits, cider—even NA products! But just because you've mastered beer doesn't mean you can simply begin making and selling other types of alcoholic beverages. When a brewery moves to expand their offerings and enter new markets, there is no shortage of new requirements and restrictions that apply. From new licenses to additional taxes to dealing with state control boards, the entire process can look different from everything you've become accustomed to.Come hear regulatory experts Alex Koral, Sovos ShipCompliant, and Candace Moon, The Craft Beer Attorney, discuss the ins and outs of how your brewery can move beyond beer to reach new customers and excite existing ones with novel offerings.Candace L. Moon is a San Diego-based attorney who has spent the last 15 years dedicating her law practice to the craft beer industry. She has worked with over 500 craft breweries and craft breweries-in-planning nationwide, handling many legal areas including business entity formation, alcoholic beverage law, contract review, and trademark law. She has been a member of the Brewers Association since 2009 and served on the Board of Directors for both the San Diego Brewers' Guild and The Pink Boots Society. Ms. Moon has taught Beer Law classes at UCSD, SDSU, and UC Davis. She is the author of “Brew Law 101: California Edition.” Ms. Moon is also the co-founder of Start A Brewery.com, a website for start-up breweries looking for guidance and a bi-monthly podcast of the same name.Based in Boulder, Colorado, Alex Koral is Regulatory General Counsel for Sovos ShipCompliant, where he serves as lead legal researcher for beverage alcohol regulation and has become a leading expert on interstate distribution of alcohol. He has spoken on the topic at many industry events including the Craft Beer Professionals Virtual Conferences, Craft Brewers Conference, American Craft Spirits Association Convention, as well as meetings for the National Council of State Liquor Administrators and the National Liquor Law Enforcement Association. Alex has been in the beverage alcohol arena since 2015, after receiving his J.D. from the University of Colorado Law School.Stay up to date with CBP: http://update.craftbeerprofessionals.orgJoin us in-person for CBP ConnectsHalf workshop, half networkingCharlotte, NC | June 9-11, 2025Register now: https://cbpconnects.com/

Mike Matthews investigates the fascinating news from the middle of the week and Mike answers what new ways technology companies are using to make money off of you. Join Mike as he podcasts live from Café Anyway in podCastro Valley with Benita, the Disgruntled Fiddle Player, and the Brewmaster. Next show it's Madame Rootabega, Valentino, and Bison Bentley.

Mike Matthews investigates the fascinating news from the middle of the week and Mike answers what new ways technology companies are using to make money off of you. Join Mike as he podcasts live from Café Anyway in podCastro Valley with Benita, the Disgruntled Fiddle Player, and the Brewmaster. Next show it's Madame Rootabega, Valentino, and Bison Bentley.

Mike Matthews investigates the fascinating news from the middle of the week and Mike answers what new ways technology companies are using to make money off of you. Join Mike as he podcasts live from Café Anyway in podCastro Valley with Benita, the Disgruntled Fiddle Player, and the Brewmaster. Next show it's Madame Rootabega, Valentino, and Bison Bentley.

​Mike Matthews investigates the fascinating news from the middle of the week and Mike answers what new ways technology companies are using to make money off of you. Join Mike as he podcasts live from Café Anyway in podCastro Valley with Benita, the Disgruntled Fiddle Player, and the Brewmaster. Next show it's Madame Rootabega, Valentino, and Bison Bentley.

​Mike Matthews investigates the fascinating news from the middle of the week and Mike answers what new ways technology companies are using to make money off of you. Join Mike as he podcasts live from Café Anyway in podCastro Valley with Benita, the Disgruntled Fiddle Player, and the Brewmaster. Next show it's Madame Rootabega, Valentino, and Bison Bentley.

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

Hello you lovely lot,Four years eh? We can barely believe it either.Huge thanks and big welcome to new Patreon members: Anna, Laura, Craig, Mason, Sarah and Kirsty. As always, a wider thank you to all of you who support us and make the pod possible.Thanks for all the birthday messages. Those of you that left audios earlier in the week might just hear yourself at the end.On the chopping block this week:Steaks are High : Is Rochelle smelling blood?Cold Comfort and Joy : Seaham but not heard.Waterboarded : Hose sweet it is to be loved by Dominic 42.Think Inside The Box : George is the only person listening to Bono these days.Produced by Matthew WeirBecome a beautiful patron of The Cider Shed and receive early ad-free episodes and our exclusive Patreon-only midweek specials. It really REALLY helps us out.https://www.patreon.com/thecidershedTo help us out with a lovely worded 5 star review hit the link below. Then scroll down to ‘Ratings and Reviews' and a little further below that is ‘Write a Review' (this is so much nicer than just tapping the stars

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

George Siu is a pal and the co-founder of Memphis Blues BBQ House. They now have 6 locations.  3 in Vancouver and 3 in Alberta. They serve top-of-the-line BBQ...beautifully cooked.  George and Park Hefflefinger started the first location after heading to Memphis and spending much time studying the process and tricks of the trade.  The Memphis style is to slow cook in a pit. Either dry or wet ribs. Dry has a rub with salt, spices before cooking - no sauce.  Wet are brushed with sauce before during and after cooking.   I had a number of things I wanted to ask George...   Has any of the Buy Canada affected your business? - It is called Memphis Blues after all. You have a wall of American bourbon. What's happened to it? Have you made any moves to serve Canadian craft distilleries?  Beer, Cider? Are the tariffs having an effect? How different are the wine and drink choices between BC and Alberta? What pairs well with smoky BBQ?   It's not just a Q&A session. With George Siu it's always a trading of stories. Some are actually true.   www.memphisbluesbbq.com

This podcast was spawned by the new book from Ace Cider founder and former owner Jeffrey House, The Cider King, How I Ace'd It!  The book was Jeffrey's project after selling his beloved brand in 2021. All kinds of unexpected developments occurred following the book's release. Of The Cider King book, Jeffrey says, "It's a story of immigration, a story of business, entrepreneurship, plus some encouragement for anyone who suffers from depression" (which he's dealt with for decades). We go into quite a bit of detail about the sale of his company and how he almost bought it back. You'll also hear how he ended up working for Ace Cider again, thanks to the insightful decision made by its new owner in 2024. Jeffrey is always a kick to interview, aside from the fact that we drink cider while doing it. Maybe pop one open yourself while you listen.  On The Wine Road Podcast is supported by Sonoma Clean Power The open and close theme was composed by Marscott Additional music was sourced from APM Music

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

 Zack Kaiser (Absolem Cider), Parick Chavanelle (Allagash), Larry Westler (Apres) sit down with Jimmy Carbone to talk Ciders from Maine, fermentation and how they all came to love the process.Zack is a Cidermaker, owner, and co-founder of Absolem Cider Company. In love with the craft, art, and science of fermentation. This passion developed through experiences at Neshaminy Creek Brewing, Millstone Cellars, Diamondback Brewing, and Perennial Cider Bar. Currently searching for tasty apples, grapes, and fruits. Patrick Chavanelle has been an employee at Allagash Brewing Company in Portland, Maine since 2011. He's currently the Research and Development Manager, responsible for coordinating new beer development, analyzing raw materials, and running the brewery's cider and wine program. He sits on the board of the Hop Quality Group where he is thoroughly involved in their public hop breeding efforts. Patrick is currently working towards his Master of Science in Brewing and Practice through the University of Nottingham, as well as the Winemaking Certification program through the University of California, Davis.Larry Westler went from apple enthusiast to photo editor to lead cider maker at Apres, and has jumped into cider making feet first in the last few years. Originally from NYC, the move to Portland eventually led to a career change as well, turning a passionate hobby into selfies with thousands of pounds of apples from Maine orchards, destined to be fermented. After initially bartending at Apres, he transitioned to becoming a member of the production team, and now runs the cider program. He strives to keep a diversified portfolio of cider that showcases modern and traditional methods while keeping the focus on Maine-grown apples and fruit in general.

Männerabend #265 – USA Biere von Reinhold! In dieser Folge wird es richtig spannend – und vor allem lecker! Dennis, JPG und Reinhold haben sich zusammengesetzt, um drei besondere Biere zu verkosten, die Reinhold aus den USA mitgebracht hat. Mit im Gepäck sind: 🍏 Austin Eastciders Hatch Green Chile Hard Cider – Ein spritziger Cider mit […]

Join us on this episode of Inside Startup Investing as we dive into the fascinating journey of Shannon Edgar, founder and CEO of Stormalong Cider. Discover how a spontaneous move led to the birth of a unique cider brand that respects tradition while innovating for today's market. Key highlights include:Unexpected Beginnings: Learn how Shannon transitioned from the music industry to founding a cider company after moving to an orchard.Crafting Unique Ciders: Explore Stormalong's commitment to using rare apple varieties and whole ingredients to create distinctive ciders.Future Aspirations: Hear about Stormalong's plans for expansion and new product lines, including a non-alcoholic option.Don't miss this insightful discussion on building a brand that's as authentic and storied as the cider it produces.

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

O'Brien's does it again! Back to back years named USA Today's top beer bar in the country and this week we celebrate why with Tom, Tori and Tyson! Tonight we kick things off pairing not a beer but Serpentine Cider's Guava Apple Cider along with O'Brien's world famous Pork Belly Bites.

Welcome in to our 603rd episode. This week we drink some beers and talk about things like: Where is my shift beer at? Looks like 12oz beers is the Industry trend. Yosemite Facelift. Saint Patrick died for our beer sins. You might have been selling Cider wrong. Why it's good to have high-priced NA beers. Breaking news on Chuck Silva. Let me stay until close, dammit. Texas Roadhouse. This stuff and more! Thank you for listening! Downloadable: PerfectPour603.mp3 HOSTED BY: Nick, Rad Stacey, Mikey MUSIC BY: Sunburns and Paul From Fairfax. BEER AND SHOW RELATED LINKS: SUPPORT THE SHOW AND BECOME A GOLDEN GOD! Subscribe to the show in Apple Podcast. You can also find us on Spotify and most podcast players. Perfect Pour's YouTube Channel. VOICEMAIL/TEXT LINE: 559-492-0542 Drop Us a Line: Email Perfect Pour. Join our free Lager Line Discord channel! Send Postcards or Samples to us: The Perfect Pour – co Mike Seay 2037 W. Bullard Ave #153 Fresno, CA 93711 Mikey's newsletter: Drinking & Thinking. Browse Mikey's Dorky Amazon Storefront.

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

Ride along with us as we explore St Patty's day origins, traditions, foods and more; Hanna brings us the who, what, where and when about Guinness Beer. Become a supporter of this podcast: https://www.spreaker.com/podcast/murder-mischief-moscato--5466986/support.

SAMEDI 15 MARS 2025Olivier Goué - Salon Millésime Bio La dernière édition du salon Millésime Bio a rassemblé plus de 1 500 exposants et 11 000 acheteurs à Montpellier. Trois univers 100% bio – Beer&Bio, Cider&Bio et Spirit&Bio – ont offert une immersion totale dans l'innovation du secteur. Des masterclass, conférences et dégustations de plus de 1 000 références ont enrichi l'expérience, avec le concours "La Biodiversité, c'est mon domaine !" mettant à l'honneur les vignerons engagés pour la biodiversité.Quentin Morel - Domaine des Prévelières (Beaujolais)Le Domaine des Prévelières, véritable joyau du Beaujolais, vous propose des vins bio et biodynamiques, où tradition et innovation se rencontrent avec passion. Découvrez des cuvées d'exception, allant du Beaujolais Primeur aux sélections parcellaires, dans un cadre authentique et familial.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

An anxiety pulling up of my socks, with Martin Johnson We continue to mine our families for quality cider content, and this time it's Albert's turn to provide a relative, in the shape of his fellow @rosscider maker, @yewtreepeterstow supremo and, coincidentally, brother, Martin Johnson. We discuss the running of a perfect cider pub, and everything Martin has done to transform the Yew Tree into just that. Storage and service of cider, how to get drinkers to give new things a try and bringing cider together with food. (Stand by for a wet sandwich supper club now that Albert has rightly fallen for the mighty Italian Beef). Featuring a swathe of Broome Farm ciders as you'd expect, we test Albert's knowledge of his own batches and discover just how hard we can plug Ross-on-Wye.

This week, we're unpacking the dangerous allure of unverified health claims in social media. We navigate the murky waters of influencer ethics and the consequences of deceptive wellness marketing. We also unravel the tangled web of wellness deceit woven by Belle Gibson, whose notorious health hoax is the focus of the latest Netflix sensation, “Apple Cider Vinegar.” Joined by experts Melanie Warner Spencer and Dr. John Sawyer, we delve into the psychology that draws us to persuasive but potentially harmful health narratives and provide practical tips for discerning fact from fiction. This episode is sure to equip you with the tools you need to critically evaluate the wellness content you consume. Learn more about your ad choices. Visit megaphone.fm/adchoices

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

3-11-25 Tonight we're hanging out with Jason Elder, a home mead maker from Kansas City. His name shows up regularly on the comp results, and I can confirm he makes some pretty ‘ok' mead. Jason has been homebrewing in Kansas City since 2010 and started making Mead and Cider in 2016. He wanted to broaden his brewing experience and found that his love for making mead was higher than for making beer. He's won awards at several competitions such as NHC and Mazer Cup. He's considered the "Honey person" for Kansas City as since he has over 2000lbs of honey in storage and about 110 different varieties. He loves talking and drinking anything mead and enjoys mentoring people that are new to mead and are interested in making it for themselves. Jason is a BJCP Judge in Beer, Mead and Cider and is also a proctor for Cider exams. Jason was President of the Kansas City Bier Meisters for 2 years as well as an officer on their board for 2 years before that. He has also been the First Round site organizer in Kansas City for the past 5 years as well as part of the Mazer Cup staff for the past 2 years. He believes that he brings a unique perspective from his experience and knowledge along with a flair from the Plains! Join us to chat with Jason and talk mead! To listen live, you can find us on Youtube, Twitch, X (Twitter), and Facebook on the Gotmead Page. On our new platform, chat is part of the podcast! Just comment from wherever you are watching, and we'll see it!! If you'd like to call in, we can get you a link to come on! Twitch: https://www.twitch.tv/meadwench YouTube: YouTube: https://m.youtube.com/@Gotmead X(Twitter): https://x.com/RealGotMead Facebook: https://www.facebook.com/GotMead Instagram: https://www.instagram.com/GotMead Sponsor: Look no further than Honnibrook Craft Meadery in Castle Rock, Colorado, for your go-to destination for wonderful, light, and refreshing mead! We have 20 meads on tap and four seasonal mead slushees.  Go to honnibrook.com for review our tap list, upcoming events and to order online! Crafting excellent mead requires excellent honey. Luckily The Honey Jar is here to help. Since 2005 The Honey Jar has been supplying delicious pure raw honey in easy to handle 12-pound pails to hobbyist brewers around the United States. Visit us at TheHoneyJarHome.com/gotmead If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @realGotMead and we'll tackle it online! 9PM EDT/6PM PDT (United States) Join us on live chat during the show Upcoming Shows March 25 - TBD April 8 - TBD April 22 - Arne Defurne, Clockwork Bee Meadery, Antwerp, Belgium Show links and notes Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Let There Be Session Meads by Rob Ratliff Upcoming Events March 12 - Cloud City Modern Mead, Leadville, CO - Mindfulness Meadup March 12 - Green Mountain Mashers, Essex, VT - Mead Series Part 3: Spiced Meads March 13 - Scale and Feather Meadery, Avondale, AZ - Mead and a Medium March 14 - Blöm Mead and Cider, Ann Arbor, MI - Femme Feedback Mic Night March 15 - Dawg Gone Bees Apiary and Meadery, Hanover, PA - Mead Making Class March 15 - Four Brothers Mead, Festus, MO - Five Year Anniversary Party and St. Paddy's Day Party March 15 - Grimsby Hollow Meadery, Middleville, MI - Drink Mead, Learn Things: Spirit Dragon Jar Workshop March 15 - Viking Alchemist Meadery, Smyrna, GA - Mead and Minis: Dragons March 15 - Starrlight Meadery, Pittsboro, NC - CLAWS Avian Rehab March 16 - Harvest Ridge Winery, Toughkenamon, PA - Mead and Cheese Pairing March 16 - Scale and Feather Meadery, Avondale, AZ - Spring Mead-eval Market March 19 - Cloud City Modern Mead, Leadville, CO - Mindfulness Meadup March 19 - Kingview Mead, Mt Lebanon, PA - Trivia Night

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

 I enjoyed sitting down with Dan Hodges from Bridge Farm in today's episode. Our conversation kicked off with an intriguing look into his ambitions for Highland Mushrooms, and a thrilling journey through his extensive experiences from military flight instruction to apple cultivation in Arizona. Dan's story of buying a 150-acre farm in North Carolina and transforming it into a multifaceted agricultural haven is inspiring. Dan Hodges has an impressive background that ranges from finance to flying F16s for the military as an instructor. His journey into agriculture began in Arizona, where he planted vineyards in an attempt to create fine wines. This eventually led him and his family east to the lush landscapes of North Carolina. At Bridge Farm, Dan is leading efforts in diverse offerings, including mushroom cultivation, cider production, and even truffle cultivation. His forward-thinking approach lays the foundation for a comprehensive craft venture that harmonizes nature's offerings. "What you're basically building is a booze playground with sandwiches." ~ Puff Today on Consuming the Craft:·     Bridge Farm's mushroom operation aims to produce 90 tons a month, establishing itself as a major player in the exotic mushroom market.·     Dan's journey from military to agriculture highlights his visionary leap into farming.·     Bridge Farm plans to support a cidery, distillery, and mushroom cultivation under its extensive agricultural model.·     The farm is designed to be a destination location featuring hiking, mountain biking, and family-friendly activities.·     Truffle cultivation is part of the farm's diversified agriculture strategy, potentially leading to the largest truffle production in North America.·     Dan collaborates with renowned experts to maximize the efficiency and quality of each agricultural venture on the farm.·     Double-sided operations are enhanced through on-site cidery, winery, and distillery production facilities.·     Including an educational center at Highland Mushrooms offers visitors firsthand insights into mushroom farming.Contact Dan:Bridge FarmThis episode is brought to you by… McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce. Consuming the Craft Thanks for tuning into this week's Consuming the Craft Podcast episode, brought to you by AB Tech's Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts. Apple Podcasts | GooglePlay  Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts. To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

Welcome Back to Pizza Quest!This week we welcome fellow podcaster Jimmy Carbone, host of HRN's Beer Sessions podcast. Jimmy has been hosting his "convivial ale salon" on HRN (Heritage Radio Network) from the network's earliest days, beginning about 15 years ago.  Peter recently was a guest of Jimmy's on Beer Sessions, talking about the pizza/beer connection, so this time Jimmy returns the favor and joins us here to share his passion for hard apple ciders, a passion that Peter fortuitously shares as well. Join our pop-up "cider salon" here on Pizza Quest, as Jimmy takes Peter on a tasting tour of three easy to find yet distinctly different brands of cider. As always during these tasting episodes, you will learn more than you ever imagined while also being thoroughly entertained.

It's all about Michigan beer on this episode of Behind the Mitten, with guests both old and new joining us to talk about what's happening at our breweries and beyond. We start off interviewing one of the most exciting and prolific women in the Michigan craft beer scene, the always interesting Annette May. She holds many titles, but she might be most proud of having achieved certified Advanced Cicerone status, a pretty cool thing and not easy to do. She is also an instructor at Schoolcraft College in their brewing program, and one of the founding members of the women's craft beverage collective Fermenta, which is a 501 (c)(3) non-profit trade group initiated by women, committed to education, networking, diversity, and empowerment within the fermented beverage and food industries. She and her husband Mike Bardallis are working towards opening their own brewery, Full Measure Brewing Company, in Detroit's Eastern Market soon.One of our regular guests, David "Rings" Ringler stops by to catch us up on what is happening at his two German-inspired breweries located in West Michigan. Cedar Springs Brewing Company is where you'll find two sides to both the food and beer menus, both American and German. Indulge in traditional dishes like jagerschnitzel and spatzle, or pub-favorites like house-smoked pulled pork. You'll find the same beers here that you'll see at Kusterer Brauhaus on the West Side of Grand Rapids. Here, you'll find a tradtional German beer hall, with snacks and soccer to enjoy. We love his traditional style beers, including the always lovely Marzen. Now my mouth is watering.Pigeon Hill Brewing Company in Muskegon just celebrated their ten year anniversary in 2024, and co-owner Michael Brower stops by to share some of their recent developments. The brewery now has two locations you can visit, the Brewer's Lounge taproom located on 4th Street right downtown, and the new Socibowl by Pigeon Hill. Socibowl is an entertainment complex right downtown that features duckpin bowling, darts, pinball, oversized yard games, food, and of course, plenty of great craft beer. Michael shares some new and old favorite beers from Pigeon Hill, which you can find in distribution throughout the state.We are always excited when we get to meet new friends, and the owners of Elder Piper Beer and Cider did not disappoint. Trace and Eeva Redmond opened their Petoskey brewery in 2023, and were quickly named a "brewery to watch" by a national publication. The Redmonds bring years of top-level brewing experience with them, both here in Michigan and nationwide. When it came time to open their very own brewery, they decided to head back to Eeva's hometown, where they have been met with open arms. The Redmond's picked their Beach Grass Helles Lager as our selection for BEER OF THE WEEK this show.

WBS: A Vermont Escape #298 -- The gang is at it again. Brimstone is joined by his wing-man Alex DaPonte and Brim's wife Danielle as they chat about how Vermont was a fun time, how Ben and Jerry's Factory was uber-sweet, the flavor graveyard is awesome, and how you should absolutely visit the Vermont Teddy Bear Company. They discuss how Brim is boycotting Uber Eats, and the Hawk Tuah girl is out of hibernation. They discuss the AI video of Trump suckling Elon Musk's toes, the petition in Canada to revoke Musk's citizenship, and Luigi Mangione was apparently not read his Miranda Rights. They also chat about Mr. Goodbar, Alex finally got passed the flaming jump rope in Mario Party 2 and the upcoming 300th episode of WBS. Brim explains what gets Within Brim's Skin.

This week's episode is packed! We're talking Chris Stapleton calling out Beyoncé's Grammy win, Timothée Chalamet being dubbed “one of the greats,” and an unexpected, animated movie breaking box office records. Plus, Star Wars: Episode III is making a comeback, and Starbucks is axing some of your favorite drinks (RIP, White Hot Chocolate). Closer to home, Kent's aerospace industry is making waves as NASA preps for a major mission, and Mayor Ralph is set to unveil exciting new partnerships at her State of the City address. We're also diving into ReCode Kent—a game-changer for housing in our city—and the ongoing push for sales tax fairness. Plus, we're chatting with Haleigh Elliott from Kent Parks about the upcoming Spring/Summer Recreation Guide! From fun new programs to can't-miss activities for all ages, she's giving us the inside scoop on what's coming up. And of course, we've got the scoop on upcoming events! Sip your way through downtown at the Cider & Ale Trail, or bring the kiddos to Kent Kids' Arts Day for some hands-on fun. Hit play and get caught up on all the latest!

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

AleSmith does cider?! Yes! New to the line up of amazing well made AleSmith Beers, AleSmith has expanded to making cider and option in their tasting room. But, don't get scared by the name "dry" it's got a little more So Cal sweetness than your traditional English dry.

Apple Cider Vinegar is a new six-part series on Netflix that tells the true story of Belle Gibson, an Australian influencer who falsely claimed to have cured her terminal brain cancer through alternative therapies. Set in the 2010s, the series explores the rise of wellness influencers and the impact of social media on self-care and health narratives.John Fardy tells us more about the series on this week's 'Boxed'.

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

French conversation for jet-setters: the verb DÉCIDER (to decide) au présent:je décidetu décidesil décidenous décidonsvous décidezils décidentBecome fluent at ConfidentConversationClub.com

Lidey Heuck's recipes are classic — maybe to a fault? For Sara, this book has been a weeknight workhorse, and Renee loves the inventive flavor combinations. Recipes mentioned in this episode: Blueberry muffin sugar cookies (page 108) Honey-roasted cashews with a kick (page 33) Baked crap dip with sweet corn and Old Bay (page 41) Coconut creamed corn (page 182) Kale salad with gouda, honeycrisp & walnuts (page 50) Little gem salad with avocado goddess dressing & pickled red onions (page 65) Raddichio salad with pear, cornbread crumbs & muffins (page 77) Shaved carrot salad with creamy sesame-ginger dressing (page 54) Spiced sweet potatoes with pecans & pomegranate seeds (page 177) Avgolemono-ish chicken noodle soup (page 74) Cider-glazed sausages with caramelized apples & fennel (page 87) One-pan chicken meatballs with red sauce & spinach (page 84) Creamy polenta (page 162) Oven-baked polenta (NYT) Red potato and leek frittata with goat cheese and dill (page 245) Lidey bars – vegan date & almond bars (page 246) Peanut butter & ginger cookies (page 190) Lemon rosemary olive oil cake (page 221) Rainbow sprinkle ice cream cake (page 213) Spicy paloma punch (page 22)Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Our Amazon storefront Our sponsors: Dropcloth Samplers Cook along with us! Our next cookbook episode (airing 3/19/2025): Woks of Life, by the Leung Family

This week on KentNow, we're covering it all—from the Super Bowl showdown (sorry, Tay Tay's boyfriend) to last week's snow and ice, where Kent's road crews worked hard to keep streets safe. Plus, Grammy winners, upcoming movie releases, and the latest city news!

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.

Michael Fairbrother joins me this week to discuss the business of beer, mead, cider and opening a restaurant. You can find show notes and additional recipes on my blog here.

Michael Fairbrother joins me this week to discuss the business of beer, mead, cider and opening a restaurant. You can find show notes and additional recipes on my blog here.

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

Sit back and crack open a can of Legendary Dry. On today's episode, we're taking a breather from beer to talk cider! Today's guest is Shannon Edgar, founder of Stormalong Cider, a MA-based cidery that's been operating for over 10 years. Jimmy and Shannon chat about how to make a good cider, what makes Stormalong special, and why this long-standing American tradition continues to rise in popularity.

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

This memoir with recipes is an unusual cookbook — it follows the year after the folding of Gourmet magazine, when Ruth Reichl was left reeling and found her way through that transition through cooking and food. We talk about the wide variety of recipes, mixture of prose and recipes, and whether we liked the things we made from this book. Recipes mentioned in this episode: Khao man gai Borscht salad Cider-braised pork shoulder Thomas Keller roast chicken Food cart curry chicken Roast leg of lamb with fresh mint sauce Chicken liver pate Beef, wine and onion stew Tart lemon tart Gingered applesauce cake with caramel Linzer torte Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Our Amazon storefront Our sponsors: Dropcloth Samplers Cook along with us! Our next cookbook episode (airing 2/19/2025): Cooking in Real Life, by Lidey Heuck

What makes a cider a cider? Explore the fruits and chaos-inspired ingredients behind ERIS' biggest hits in this cider science deep dive. Michelle Foik, co-owner of ERIS Brewery and Cider House, shares her journey to opening her historic establishment before delving into the art and science of cidering. She starts by discussing how her career took her from Goose Island Brewery and Revolution Brewing to opening the first female-owned brewery and cider house in Illinois in a historic Masonic temple. She also discusses the history of cider in Chicago and in the United States, the cultural revival of cider post-Prohibition, and how cider is actually made. After the beer break, Michelle delves into how Amburana barrels impart a variety of spice flavors into beverages, why beer brewers aren't allowed to make cider, and how ERIS combines ciders and beers to make unique snakebites. She also shares the incredible story behind their GABF award-winning hazy IPA Foiken Haze, the unique characteristics of their Pepper Jam cider, and their barrel-aged Malort cider.  ERIS Brewery and Cider House is a women-owned brewery, cider house, and restaurant in the Old Irving Park neighborhood of Chicago. Learn more on their website at https://www.erischicago.com/  — You can learn more about Crafty Brewers and get in touch with us on our official website, https://craftybrewerspod.com  Crafty Brewers is a production of Quantum Podcasts, LLC. Is your brewery or business looking to capture a loyal audience to drive business results with the power of podcasting? Then visit https://quantum-podcasts.com/ to learn more. Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you'll learn about: Chicago cider house, Illinois craft beer, cider brewing techniques, balanced ciders, cider history, cider apples, Van Van Mojo cider, mosaic hops cider, Pepper Jam cider, arbol pepper cider, Euphoria cider, Umbriana barrel-aged cider, cider festivals Chicago, CiderCon, Cider Summit Chicago, Michigan apples, cider fermentation process, cider vs beer, semi-sweet cider, dry cider, blending cider with beer, culinary cider flavors, craft beer trends 2025, Chicago brewpub, Malort cider, unique Chicago beverages, collaboration brews Chicago, barrel-aging cider, and cider food pairings.

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

As millions race the clock to find the perfect gifts, the co-hosts share if they've ever had to keep their true feelings under wraps by channeling their "resting gift face." Jamie Lee Curtis joins and reflects on taking control of her wildly-successful, multi-genre career and tells us what drew her to her latest role as Pamela Anderson's "ride or die bestie" in "The Last Showgirl." Then, she discusses executive producing and starring in her new dark comedy "The Sticky," based on a true story of a "crew of misfits" that pulled off an $18 million maple syrup heist. The co-hosts share their favorite gifts of 2024 for under $50. Jordin Sparks brings the holiday spirit with a performance of "Oh, It's Christmas!" from her album "Cider & Hennessy." Sparks then discusses her new album, “No Restrictions,” hosting the show “Roller Jam,” and her upcoming tour, and performs "I'll Be Home For Christmas." Learn more about your ad choices. Visit podcastchoices.com/adchoices