Podcasts about Cider

A Century of Cold-Hardy Trees Saint Lawrence Nursery in Potsdam, NY, has been helping cold-climate growers find success since the 1920s. Originally founded by Fred Ashworth and later expanded by Bill MacKentley, the nursery is now stewarded by Connor and Allyssa Hardiman, the third generation in a nonfamilial succession. What Sets Saint Lawrence Nursery Apart Cold-Hardy Genetics Over 250 apple varieties Trialed at temperatures as low as -34°F Trees that thrive from Alaska to Michigan Only Standard Rootstock Seedling Antonovka (apples) and Baccata (crabs) for resilience and longevity Trees that can live 100+ years More Than Apples Black walnuts, butternuts, hazelnuts, and berry bushes Custom grafting for heirloom preservation Regionally adapted selections from partnerships and testing plots Passing the Torch of Generational Wisdom and Branding The nursery was handed down without a sale. It was gifted by Bill to Connor in a rare act of agricultural generosity. The plan is to do the same one day. “Love is what makes the world go 'round,” Bill often says, and it's embedded in every tree tag and planting guide. Cold Hardy Trees For Orchardists and Backyard Growers Most customers are small-scale planters or long-time loyalists. Whether you want just one tree to honor a grandparent or 100 cider apples for a startup orchard, Connor and Allyssa are here to help—with personal attention, a rich planting guide, and an option to let them choose the right tree for you. Contact Info for Saint Lawrence Nursery Website: https://www.slngrow.com/ Mentions in this Cider Chat Listen to Bill MacKentley's speach at New York Apple Camp 2023 391: Test Winters & Climate w/Saint Lawrence Nurseries (NY) Founder Totally Cider Tours Patrick McCauley Episode Feature – 302 Washtenaw County Cider Mille 1841- Today Topsoil Magazine

Ball earth proof. Calls: POC's in govt! Return to the Land. Crime rates. WHM "honorable" mentions, from Henry Ford to John Brown!Hake on Caledonian Elixir tonight https://www.youtube.com/@caledonianelixir4702The Hake Report, Monday, July 28, 2025 ADTIMESTAMPS* (0:00:00) Start* (0:04:20) Super: Greggatron, shoutouts* (0:07:09) Hey, guys!* (0:09:23) Little drawing of a BE sunset (not FE)* (0:13:16) JERMAINE, Canada: Omar Fateh, MN mayor candidate* (0:18:46) JERMAINE, Charleston White: W's are cooked* (0:21:41) MARK, L.A.: Back to the Land, Freedom Georgia, Cider of whites* (0:26:28) MARK: Hulk Hogan RIP, black TikTok* (0:31:23) MARK: Eldon Edwards, riots, Biden "judge," Snake Pit backbiting* (0:38:15) MARK: Jamaicans are OK! Murder rates* (0:40:26) Homicide fact check by Grok, liberal* (0:47:30) ALLEN, MI: Nathan Bedford Forrest park story* (0:51:30) ALLEN: Elizabeth Dilling, Oscar Wilde* (0:55:12) GREGGATRON, Midwest… Mad about whites-only?!* (1:00:31) WILLIAM III: Liz Taylor, Joe DiMaggio, Henry Ford… Socialism, Trump* (1:10:55) WILLIAM: crime, DOJ… black incidents* (1:16:04) Super: Polled… Henry Ford?* (1:19:34) Coffees…* (1:20:49) Coffee: Hart-Cellar act* (1:27:02) Lindsay C Jenkins … Israel-Hamas war USAID* (1:33:49) Coffees: John Brown* (1:43:13) ROBERT, KS: Abe Lincoln put us back in slavery* (1:47:45) ROBERT: FE brilliance* (1:49:54) KAYA, NC… WHM, my old boss… fave Mark* (1:53:39) ClosingBLOG https://www.thehakereport.com/blog/2025/7/28/the-hake-report-mon-7-28-25PODCAST / Substack HAKE NEWS from JLP https://www.thehakereport.com/jlp-news/2025/7/28/same-spirit-of-the-mob-is-in-you-jlp-mon-7-28-25–Hake is live M-F 9-11a PT (11-1CT/12-2ET) Call-in 1-888-775-3773 https://www.thehakereport.com/showVIDEO: YT - Rumble* - Pilled - FB - X - BitChute (Live) - Odysee*PODCAST: Substack - Apple - Spotify - Castbox - Podcast Addict*SUPER CHAT https://buymeacoffee.com/thehakereportSHOP - Printify (new!) - Cameo | All My LinksJLP Network: JLP - Church - TFS - Nick - PunchieThe views expressed on this show do not represent BOND, Jesse Lee Peterson, the Network, this Host, or this platform. No endorsement or opposition implied!The show is for general information and entertainment, and everything should be taken with a grain of salt! Get full access to HAKE at thehakereport.substack.com/subscribe

durée : 00:02:14 - Le vrai ou faux - Face aux violences liées au narcotrafic à Marseille, le député RN des Bouches du Rhône, Franck Allisio, estime que la solution serait de mettre en place l'état d'urgence "dans toute ou partie de la ville". Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

From Farm to Glass: Cider at 1000 Stone Farm At 1000 Stone Farm in Brookfield, Vermont, Kyle Doda and Betsy Simpson have built a dynamic model that unites organic farming, community-supported agriculture, small-batch cider. First came the farm and then over ten years, the couple expanded their offerings to include fruit trees, livestock, mushrooms, and now a seasonal restaurant and tasting room: The Farmers Hand Cider House & Kitchen. Besty is the Chef and a graduate of the Culinary Institue of Arts in New York. Besty Simpson and Kyle Doda The Orchard & Philosophy Situated between 1,400–1,700 feet in elevation, the farm grows: Over 60 varieties of apples Plums, peaches, cherries, and Perry Pears Herbs interplanted with vegetables and orchard rows Livestock including lamb, pork, beef, and poultry And there is a dedicate grow space for a mushroom buisness Fruit is fermented on-site with minimal sulfites, both neutral and spirit oak barrels, and some filtered fresh juice for back-sweetening. The cidery prioritizes clean expressions of fruit and soil. Ciders Tasted During this Recording Volume One – Off-dry, barrel-aged, lightly back-sweetened Volume Two – Dry blend with Winesap, Kingston Black, Northern Spy Volume Three – Porter's Perfection and Ashmead's Kernel Tomcat – Gin barrel-aged cider, 10% ABV Graf – A farmhouse cider-beer hybrid aged in oak Gathering at The Farmers Hand Open seasonally, The Farmers Hand Cider House & Kitchen features hyperlocal meals built around the farm's own produce and meats. The space invites locals and visitors to connect over cider, community, and shared tables. There is seating at the bar and also outside on a brand new patio for the 2025 season. Contact Info for 1000 Stone Farm and The Farmers Hand Cider House & Kitchen Website: https://www.1000stonefarm.com Farm Store: Open daily, 8am–8pm (self-serve) The Farmers Hand: Seasonal hours; check website or Instagram for updates June through December Fridays 1-8pm & Saturdays 1-8pm Location: Brookfield, Vermont What is 1000 Stone Farm? What is The Farmers Hand Cider House & Kitchen? Can I visit the farm or tasting room? What kinds of cider are made at the farm? Who makes the food and cider? Mentions in this Cider Chat Totally Cider Tours UK_Edition 2025 Wolfkin Cider, Seattle Cider 375: Cider's Low Carbon Footprint | Wildbranch Cider, Vermont – Cedar Hannan

Frizz and Bob crank up the volume and dive headfirst into the world of Almost Famous - the coming-of-age rock 'n' roll love letter that gave us backstage passes, band-aids, and one of the greatest movie soundtracks ever assembled. In honor of Frizz's birthday, she steps into full Golden God mode with a Storm Damage Hard Cider from The Bearded Brewery, while Bob keeps it classy with a Kirkland Signature Golden Margarita. We talk about the movie's iconic music moments, insane behind the scenes facts, the real-life rock history behind Stillwater, and how Cameron Crowe's teenage road trip became a timeless story of music, identity, and the messy magic in between. So grab your headphones and join us on the tour bus, because "it's all happening!"

Jimmy speaks with Steve Garwood of Ragged Hill Cider in West Brookfield, Massachusetts. Steve shares stories of growing up in Massachusetts, including his first cider as a teenager, and why cider is the wine of New England. They also discuss New England cider traditions, Italian ancestrale methods, and the difference between apples you want to eat and ones that are good for aging.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

TITLE: Service is Left out, shipping snafus and where “No” is the only wine poured It's Monday, Let's raise a glass to the beginning of another week. It's time to unscrew, uncork or saber a bottle and let's begin Exploring the Wine Glass!  Before we dive into today's episode, let me set the scene: imagine misty green hills rolling into rugged cliffs, tiny terraces clinging to mountain slopes, and ancient grapes whispering stories you won't hear anywhere else. Today, we're heading to Asturias—a corner of Spain where cider reigns, wine whispers, and folklore practically drips from the rain-soaked slate. So pour yourself something fresh—maybe even a tart sidra if you're feeling adventurous—and let's explore why this quiet, soulful region deserves a big spot on your wine map. Please take a moment of your time to subscribe, rate and review Exploring the Wine Glass. It's completely free and is a great way to let other wine lovers know about the podcast. Be sure to head over to the website, Exploringthewineglass.com, to read my award winning blog and to see what else I have been up to. And most of all, please tell your friends about the podcast!   Slainte!    Music: WINE by Kēvens Official Video Follow me on Instagram!   Follow me on Twitter! Subscribe to my YouTube channel SIGN UP FOR EXPLORING THE WINE GLASS NEWSLETTER SUBSCRIBE ON iTUNES STITCHER | iTUNES | YOUTUBE | SPOTIFY | PODBEAN | AUDIBLE | BOOMPLAY Even ask your smart speaker to play Exploring the Wine Glass GIVE US A RATING AND REVIEW Thoughts or comments? Contact Lori at exploringthewineglass@gmail.com. Please support our sponsors Dracaena Wines - Our Wines + Your Moments + Great Memories Use code 'Explore' at checkout to receive 10% off your first order GET SPECIAL OFFERS FOR DRACAENA WINES

Today we present a poem by Aetherwolf76, who is a writer, crafter, mechanic and author of Beneath A Silver Moon, and you can find more of his poems on Deviantart.Read by Cider, the Library Marten.thevoice.dog | Apple podcasts | Spotify | Google PodcastsIf you have a story you think would be a good fit, you can check out the requirements, fill out the submission template and get in touch with us.https://thevoice.dog/episode/awakening-by-aetherwolf76

Ep. 36 - Cider Break In this series from Quick Sixer our very own Brittany Fernandez @BrittanyButSpooky shares beers she's trying and what she thinks of them. Stay tuned for a new review each month. Consider subscribing to one of our other feeds here: https://linktr.ee/quicksixerpodcast #america #2025 #podcast

Do you want to see something cute that's not Ryan in a beanie? Then check this out! And, let us know what you'd like to name this segment: Today it's Erfan's Blerfs.

This week we finally followed through on something we've talked about and it's ended up with us being scared. Gavin has been to another gig and didn't quite cry and has had a shocker at work that left him sticky. Dan has questions about crime once again and has developed a new man-crush.   This weeks recommendations : Pine Forge : Q Tha Hero You Grew On Me : Tim Minchin Shiver : Ben Kidson   Talk to us here : Email : betherewithbelson@gmail.com X : @therewithbelson Instagram : @betherewithbelson TikTok : @betherewithbelson

This podcast is sponsored by Deadman's Beard Co. deadmansbeardco.com/?sca_ref=8348867.wMhlmE4QCPWeekly episodes drop days early on Patreon!https://www.patreon.com/Getheavypodcast Today, Big Jay sits down with Blake Kininmonth owner and master brewer behind Ventura's own Balcom Canyon Cider. from brewing in his garage to a full fledged operation. he proves that if you love it, work hard and master your craft. you can make it happen. Check out all things Balcom @ https://balcomcanyoncider.com/?srsltid=AfmBOooPT0q1wlIWUindrq4QK61vivgqh8FK81Q2A8ym7XfnjI015JyZEmail us at: getheavypodcast@gmail.com Listen to audio on all major podcast formats. Please subscribe, rate, review, comment, TELL YOUR FUCKING FRIENDS Watch us @ https://www.youtube.com/getheavypodcastFollow All things Heavy @http://getheavypodcast.ctcin.bio/ Enjoy, Craig and J

With the brothers Wells conspicuous by their abscence (are they out there right now, spreading fireblight?), Albert has an opportunity to talk to Dr Kathryn Bruce, a social historian of horticulture and plant science who recently completed her PhD at the University of St Andrews. Kathryn's PhD had the title "The Fireblight Menace: Knowledge communities and their response to crop disease in the Anglo-world, 1880-1939", which attracted Albert's fascination as rapidly as new growth in a Gin Pear tree attracts Erwinia amylovor. Don't forget to contribute your data, tasting notes and experiences to ourpomona.org If you are an expert on fireblight, get in touch! We'd love to spread more awareness and knowledge about dealing with this disease. As a point of reference, the British pear varieties Albert has observed to be resistant to fireblight appear to be: Thorn, Hendre Huffcap, Yellow Huffcap, Red Pear, Butt, Winnal's Longdon, Taynton Squash, Hellen's Early and Barland. The varieties that are susceptible are Gin Pear, Moorcroft, White Bache, Oldfield, Green Horse, Turner's Barn, Bartestree Squash, Dead Boy, and Blakeney Red. Chat to us on instagram: https://www.instagram.com/cidervoice  

Join host Thommy and Kirsty as they welcome the second guest in ShuttleSquad history: Mia Blichfeldt for an unfiltered Girls Club session. They talk dropping bad habits, major life changes, the Women's Badminton Collective, and confront one important topic, that is still too often tabooed: menstrual cycle in elite competition.What You'll Discover in This Episode:How two Olympians became roommates, friends, and then co‑foundersMia's bold move to train and live in southern France—for love, performance and mental health.A deeper dive into WBC's goals: equal opportunities, tournaments, and visibility for female athletesWhy male coaches need to talk—and openly—with female athletes

A conversation with Czech Cider Fan Dan Samek This episode brings us to the heart of Europe by way of Vermont. Ria sat down with Dan Samek, a cider enthusiast and home distiller from Prague, to talk about the evolving cider scene in the Czech Republic. They met at Kilowatt Park which is on the west side of the Connecticut River in White River Junction, Vermont. Dan Samek This was the first stop on the Cider Tour to Vermont and New York in May 2025. In this Cider Chat featuring Czech Cider 1. A Fruitful History The Czech Republic is rich with apples, pears, plums, and cherries and exports a lot of fruit. For centuries, fruit trees lined roads to feed traveling soldiers. This is a legacy left from the  Barak times, in the 18th century 2. Cider by Way of Calvados Dan journey to cider started while he was working at a French winery He has an affection for Calvados and thus made cider to distill. His process blends natural fermentation and dry yeast (He favors the yeast known as 72B). The apples come from old trees in his one-acre garden-orchard near Prague. 3. Small Scene, Big Potential Early cider makers in the Cech Republic began around 2007. Prague had a cider shop (InCider) and a cider bar, but today you can find cider at most bars. Cidrerie Kliment and Utopia are two standout producers—Utopia leans all natural. 4. Enthusiasts Leading the Way Many Czech homes still have fruit trees. Backyard fermenters use presses ranging from barrel-style to hydraulic. Gardening clubs and university programs help spread knowledge. 5. Beyond Apples Dan grows quince and medlars and has a Sorbus domestica tree in his orchard. Morovia which is to the north of Prague has a Sorubus Domestic museum. There's a growing appreciation for traditional and lesser-known fruits in fermentation. Mentions in this Cider Chat Czech Cider Data Base https://databazecideru.online/dejv/ Natalia who write the Cider Explorers blog post on Czech Cider and Prague Cider Fest  https://ciderexplorer.wordpress.com/2017/07/17/where-to-drinkbuy-cider-in-prague/ Prague Cider Festival – Slavnost Cideru to be held June 12–14, 2026 Art + Science Concerts and Campouts start July 5th | Oregon De Groote Wei Cider Fest – August 16, 2025 | Netherlands The Flower Expo Paper Crane Cannabis – Boey Bertold  organic and regenerative family-owned farm Totally Cider Tour UK_Edition 20225 Related  

Marzae is Massachusetts' first & only natural winery, founded by husband & wife team Eliot Martin & Katie Luczai in 2023 with the vision to build community and bring the production of great, approachable wines & other local ferments to the Greater Boston Area. We produce wine with 100% local fruit in Acton, are working on an urban tasting room, run MA's natural wine fair (MASSeration), and are planting a vineyard in Haverhill next spring. Berkshire Cider Project crafts dry, sparkling hard cider inspired by the art and agriculture in our community. Our fine ciders start with fresh apples sourced from local orchards or foraged in backyards and forgotten apple trees all across the Berkshires. Made in North Adams, visit our tasting room just down the road from MassMoCA. #bringtheberkshires @berkshire_ciderTilde aims to bring an approachable, social, & locally-focused edge to the coffee & wine scene in Cambridge. every decision we make is an attempt to reflect the tastes & passions of the people who call this city home, and give everyone a space to meet, gather, & take a breath. above all else, we value local products & relationships. we hope to cultivate a menu which reflects our focus on the neighborhood: sourcing from nearby wholesalers, encouraging staff ownership of rotating specials, & featuring local culinary artisans.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode, we conclude our journey through the book of Titus with a powerful reminder: salvation isn't just about being saved from something—it's about being saved for something. Titus 3 calls every believer to live a life that reflects the miracle of regeneration.We explore two major themes:Our New Birth Must Lead to a New Life – Paul highlights that good works are not the root of salvation but the fruit of it. We've been washed, renewed, and filled with the Spirit so that we might walk in obedience, humility, and purpose. From the mess of our past to the mercy of God, we're reminded that the Christian life is marked by transformation, not stagnation.Discipleship and Discipline Go Hand in Hand – Healthy churches aren't afraid to confront sin. Paul instructs Titus to avoid foolish controversies and deal directly with divisive people. Church discipline, done in love and truth, protects the body and promotes growth. At the same time, ministry continues with generosity and partnership—every believer is called to engage in good works and support the mission.Key Takeaways:Regeneration is God's work, producing a radically new life.Good works are essential for gospel witness, not for earning salvation.Church discipline is necessary for maintaining purity and unity.Grace empowers us to live holy, faithful, and fruitful lives.This final chapter reminds us that doctrine must shape our discipleship, and that grace must fuel our good works. Regeneration is not just theology—it's the beginning of a transformed, Christ-exalting life.

It's episode 350(!), and Britt and Craig are powering through the June heat with cold drinks and hotter takes.

"Je reçois un coup de téléphone pour me dire que mon père a fait un arrêt cardiaque. Commence alors la longue attente aux soins intensifs. A ce moment-là, on pense encore qu'il peut s'en sortir."Dans cet épisode, je reçois Marie, qui nous raconte l'arrêt cardiaque de son père : le choc, le coma, l'attente et les semaines suspendues à un espoir fragile, jusqu'au décès.Marie évoque avec beaucoup de justesse les relations compliquées et tendues avec le personnel hospitalier, la solitude, les zones de silence, l'incompréhension. Et puis vient le deuil. Ce deuil qu'on ne choisit pas, qu'on traverse comme on peut, avec tout ce que cela comporte d'amour, de colère, d'épuisement et de manque.Vous écoutez En Crise, le podcast pour aider à remettre du sens quand il n'y en a plus. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Seattle Cider's Imperial Guava Citrus is new for summer and perfect for a quick tiki cocktail. We're trying it this week on the latest B2B Quick Sip. 

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

Shari Small

“In my mind, Belle is going through life, at least our version of Belle – I've never met the real Belle – she's going through life with this hole inside, this overwhelming need for approval, that social media absolutely capitalizes on and she just keeps trying to feed the beast. She hasn't grown up with the healthiest of role models herself. She has learnt that being sick is a shortcut to being loved and to getting attention,” says Samantha Strauss, creator and showrunner for the Netflix limited series Apple Cider Vinegar, about understanding her main character's disgraceful motivation to lie about having brain cancer.  Adapted from the book, The Woman Who Fooled the World, by Beau Donelly and Nick Toscano, Apple Cider Vinegar chronicles the incredible and heartbreaking rise and fall of the real Belle Gibson (Kaitlin Dever), a notorious health and wellness “scamfluencer.” Strauss talks about starting her young life in Australia as a ballet dancer before a terrible injury led her to discover TV writing. She also talks about how her previous TV show, The End, got the attention of Nicole Kidman, who championed her writing career. Strauss gushes about how she was inspired by Kidman's, “Fierce intelligence, just exactly what you'd expect, and rigor. You know, she would be giving notes at the end of a really long day of filming. She wasn't resting on her laurels at all. There's just such a generosity of spirit there and to think she's helped other emerging Australian creatives is pretty special,” she says.  Strauss discusses the challenges of adapting a true story while the subject is still alive, tips and tricks for making the show feel immediate and seductive while mimicking the addictive nature of social media, and getting the primal relationship of mothers and daughters authentic on screen.  To hear more about Apple Cider Vinegar and Strauss's advice for writers adapting true stories, listen to the podcast.     

Called to Pastor – A Deep Dive into Titus 1In this episode of the podcast, we explore Titus 1 and examine what it means to be called to pastor in today's world. Just like Paul's letters to Timothy, this powerful chapter in Titus offers foundational truth for pastors, church leaders, and believers seeking to live lives rooted in godliness and gospel-driven purpose.Join us as we break down three major themes from Titus 1:Saved to Serve (Titus 1:1–4) – Discover how salvation leads to gospel service, godly living, and spiritual security. We are slaves of God, sent to proclaim Christ, secure in our hope, and united in the common faith.Qualified to Lead (Titus 1:5–9) – Learn the biblical qualifications for church leadership. From family faithfulness to godly character and a deep devotion to sound doctrine, this passage sets the standard for what faithful shepherding looks like.Called to Confront (Titus 1:10–16) – Paul challenges pastors to protect the flock by boldly confronting false teaching, spiritual deception, and religious hypocrisy. True leaders must rebuke lies with truth and live lives that reflect gospel integrity.Whether you're a pastor, ministry leader, or a disciple of Christ, this episode will encourage and equip you to walk in your calling with clarity, boldness, and grace.

(00:00-21:20) Is it Ludvig's time? TMA mea culpa. Big rebound after the Sweet Sweet Ky booking. A homestand for the ages and it's starting to feel a little wobbly. Atlanta applying for NHL expansion. Disc golf. Are all crinkle cuts the same? Martin predicting a roster reset.(21:28-33:08) RIP Brian Wilson of Beach Boys fame. Barenaked Ladies. Redbirds trending poorly. These disc golfers really seem to be bothering people.(33:18-51:43) A Rich Gould anecdote. Tim's banty about the Mizzou football game times that were released. Disappointing start time for the Alabama game. Jackson's never been to a road SEC game. The Fescoe Era. Cider & Horse. Doug doesn't like the term "under center."See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Herlinda and Bex. Bex Pezzullo, founder and cider maker of Sincere Cider, is our guest on Brew Ha Ha with Steve Jaxon and Herlinda Heras. Bex started Sincere Cider right at the time of the pandemic. The lockdown started six days after she canned her first batch of cider. She had a 20 year career in event promotion and marketing, and she had a lot of personal contacts whom she had hope would help her at her launch. Instead of that, she ended up employing some friends who were unemployed bartenders to deliver cider. After that, since business was slow enough, she bought a 1993 camper van, named it Farley after the Chris Farley “living in a camper by the river” and hit the road. In every new city up the road, she would look for the cool bottle shops, bars and restaurants and bring cider to offer them. Before starting the cider company she had a job at an event festival company that worked with clients like Bonaroo and Outside Lands. Russian River Brewing Co. is open in Santa Rosa on 4th St. and at their big Windsor location. Visit their website for up-to-date hours, menus, beers and more. Granny Smith Apples and Chablis Yeast Bex likes to joke that she is a recovering sommelier, having worked as an Italian wine specialist. She did a few harvest seasons in Italy. They are sipping the Dry Apple Cider, made mostly with Granny Smith apples. She also uses a Chablis yeast which brings the right crispness and tanginess. Their core line-up includes a Rosé cider, called Granada, that has California organic pomegranate and blueberry juice and a little bit of orange zest. The color is beautiful, everyone agrees. Visit our sponsor Pizzaleah in Windsor for the finest pizza menu and the most authentic flavors around!

Ep. 687: Cranford | Chapter 9 Book talk begins at 20:20 This week we bring the razzle-dazzle of Signor Brunoni's magic act—and the unstoppable commentary of Miss Pole.

Recipe8 boneless, skinless chicken thighs, sliced in 4 1 teaspoon smoked paprika ½ teaspoon English mustard powder ½ teaspoon garlic powder 2 teaspoons brown sugar 1 teaspoon onion granules ¼ teaspoon salt Few grinds pepper Oil for brushing Place the chicken in a bowl. Mix the smoked paprika, mustard, garlic, sugar, onion granules salt and pepper together. Take a teaspoon of the mixture out for the corn and mix the rest thoroughly in with the chicken. Allow to marinate for a few hours in the fridge. Thread onto skewers. Alternatively you can rub the whole thighs with the spice mixture. Cider spritz 200ml dry cider 2 tablespoons Worcestershire sauce 2 tablespoons cider vinegar Place in a pan and boil to reduce by half. Place in a spritz bottle if you have one.Brush the kebabs with oil and grill for 3 minutes each side on high barbecue heat. Spritz or brush with the cider mixture as you grill and turn. Grilled corn salad 2 corn on the cob Oil for brushing Salt Teaspoon spice rub 1 leek, split and washed 1 tablespoon cider vinegar Brush the corn with oil and season with salt. Grill until scorched all over. Remove niblets and season with the spice mix. Brush the leek with oil and grill on both sides for a couple of minutes each side. Season with salt and then chop and mix into the corn with the vinegar. Season to taste.Chipotle Sour cream 200ml sour cream 1 teaspoon chipotle chilli paste Salt to tasteWhisk together and serve on the side.

Harry Duke, Herlinda Heras and Trevor Zebulon. Trevor Zebulon, founder of Goat Rock Cider, is here on Brew Ha Ha with Harry Duke sitting in for Steve Jaxon and with Herlinda Heras. Trevor Zebulon started Goat Rock Cider with his friend Paul Hawley, before the pandemic. It was a side hustle for both of them, but the pandemic wrecked his regular business, a transportation company. Then he decided to go “full bore” ever since in Petaluma. He used to have a jazz club called Zebulon's Jazz Lounge. He has a tasting room upstairs from where he makes the cider that has some of that old vibe. Goat Rock Cider is the only fully organic cider maker around. Some people use organic apples, but they follow organic practices throughout the process. He is only one person, by himself, so you have to make an appointment. He is there just on Saturdays for walk-up tastings. For a reservation, call or text (707) 409-0738 or go to Goat Rock Cider dot com. In addition to Goat Rock, which is fermented dry cider, he started a second organic cider brand called Nectar. They are named after gems, Sapphire and Emerald. It is sweetened with organic honey from Hawaii. Russian River Brewing Co. is open in Santa Rosa on 4th St. and at their big Windsor location. Visit their website for up-to-date hours, menus, beers and more. He also started dabbling in the wine world. The unique thing about his wine is that they are all sourced from organic biodynamic vineyards. It is a pretty small production, very light and easy drinking. He calls it “natural wine adjacent” since he does use yeast and sulphur, but nothing else. Big West Wine Fest discount code VINE VIBE He will be pouring on Sunday at the June 14 and 15 in Guerneville at the Big West Wine Fest. VINE VIBE is the discount code. The venue is Solar Punk Farms in Gueneville.  He will not be at the Gravenstein Apple Fair this year, as a one-man show, it's too much to do, with the tasting room opening at the same time. Technically, any fermented fruit is a type of wine product. No grain allowed in a winery, and winemakers can use any fruit they like. Cider is taxed as wine. If it is lower than 8.4% ABV it is cider, otherwise it has to be called apple wine. (Sake is actually more like beer and Cider is more like wine.) Visit our sponsor Pizzaleah in Windsor for the finest pizza menu and the most authentic flavors around!

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»).

This podcast is sponsored by Deadman's Beard Co. deadmansbeardco.com/?sca_ref=8348867.wMhlmE4QCPWeekly episodes drop days early on Patreon!https://www.patreon.com/Getheavypodcast Today, Big Jay sits down with Blake Kininmonth owner and master brewer behind Ventura's own Balcom Canyon Cider. from brewing in his garage to a full fledged operation. he proves that if you love it, work hard and master your craft. you can make it happen. Check out all things Balcom @ https://balcomcanyoncider.com/?srsltid=AfmBOooPT0q1wlIWUindrq4QK61vivgqh8FK81Q2A8ym7XfnjI015JyZEmail us at: getheavypodcast@gmail.com Listen to audio on all major podcast formats. Please subscribe, rate, review, comment, TELL YOUR FUCKING FRIENDS Watch us @ https://www.youtube.com/getheavypodcastFollow All things Heavy @http://getheavypodcast.ctcin.bio/ Enjoy, Craig and J

Continuing our run of conversations with local producers, we sit down with Olga and Brian Dressler, the owners and cider makers at Dressler Estate. We learn about their branch to bottle approach to making local cider. We hear about their recently opened tasting room in Downingtown, Pennsylvania, and their vision for this new home. We talk cider production, label making, and the business of a running a cidery. Pour yourself a glass of their finest and tune in for a great conversation.OUR PARTNERSouthern Chester County Chamber of CommerceLINKSDressler EstateWebsite: dresslerestate.comInstagram: instagram.com/dresslerestateFacebook: facebook.com/DresslerEstateAdditional LinksEast Branch BrewingStation TaproomBottleroomRosie's KettlecornDowningtown Main Street AssociationDowningtown Farmers' MarketChestnut Hill Farmers' MarketRittenhouse Farmers' MarketRelated Start Local EpisodesFarming Grapes and Making Local Wine with Anthony VietriSpearheading the Organization of a Community Brewfest with Jeff NormanTRANSCRIPTThe transcript will be posted on our website as soon as it is available.

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!  

Aujourd'hui, Didier Giraud, Emmanuel de Villiers et Joëlle Dago-Serry débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

National Black Brewers Association (NB2A) executive director Kevin Asato explains how obstacles have mounted for the trade group's members as diversity, equity and inclusion efforts have come under fire during the Trump administration.    “The beautiful thing is, I was Black yesterday. I'm Black today. And god willing I wake up tomorrow, I'll be Black tomorrow,” he said. “The point being, just because there isn't a tagline like DEI available, doesn't mean our challenges and our need for diversity and our need to help our Black brewers in this space has gone away. Nothing has changed. Not a single thing has changed for our space here.”   Asato shares with Brewbound managing editor Jess Infante how the NB2A is supporting its 86 Black-owned brewery members and its nearly 400 overall members during a special bonus edition of the Brewbound Podcast. He also explains why equipment donations have been key for up-and-coming Black breweries, teases ancient grain fonio's potential inclusion in Volume 3 of the Black is Beautiful collaboration efforts and talks about why some retailers are doubling-down on diverse brands.    Following the conversation with Asato, Yonder Cider founder Caitlin Braam joins Brewbound senior reporter Zoe Licata to explain how experimenting with events at her brand's taproom has broadened her hard cider brand's consumer base.    A shared taproom partnership with craft beer brand Bale Breaker has also helped Yonder breakthrough with new audiences, she explains. It's all about “not being exclusive” and “making spaces and places for various audiences, not just one.”   “There isn't just one audience for your brand. There are many. And you have to find ways to talk to them each individually,” she said.   Both conversations were recorded during the 2025 Craft Brewers Conference in Indianapolis.

Recipe4 x 200g pork shoulder chops 200ml dry cider 500ml water 15g seasalt 30g brown sugar 1 teaspoon mustard seeds 1 clove garlic, smashed 2 sprigs fresh rosemary Place the cider, water, salt, sugar, mustard seeds, garlic and rosemary in a pan and simmer until sugar and salt have dissolved. Cool completely. Place the chops in a container and cover with the brine. Cover and chill overnight. Remove from brine and pat dry on kitchen paper.1 tablespoon oil 150ml dry cider 2 tablespoons Worcestershire sauce 1 tablespoon cider vinegar 1 tablespoon honeyBoil the cider, Worcestershire, vinegar and honey until reduced by half. Rub the oil on the chops and place on barbecue or hot pan. Cook for 2 minutes each side then lower the heat and brush with the glaze for another 3 minutes each side or until cooked through. Allow to rest for 5 minutes before slicing.Grilled apple and walnut salad 2 red eating apples Oil for brushing 75g walnuts toasted in a pan for a minute and coarsely chopped 2 red onions 1 little gem lettuce 200ml sour cream 100ml olive oil or good local rapeseed oil 2 tablespoons of chopped lovage or a mixture of chopped parsley and celery leaves Salt and pepper to taste Quarter and core the apples and brush with oil. Cook on the barbecue or grill pan to scorch and soften. Peel the onions, ensuring root intact and then cut in half through the root and into 3 wedges from each half. Brush with oil and cook on the barbecue until scorched and softened. Season with salt and pepper. Chop the apples and onions in half and toss in the walnuts. Whisk the sour cream and oil together and add the lovage or parsley mix. Season to taste and mix into the apple mixture. Separate the gem into leaves and arrange on a plate with the salt in the middle of them. Slice the pork and arrange around.

Herlinda Heras & Dave MacLean. Dave MacLean is our guest on Brew Ha Ha with Steve Jaxon and Herlinda Heras, to talk about curating the beer experience at Beer Lands. It is part of Outside Lands 2025, in Golden Gate Park, on August 8, 9 & 10th. He has been on BHH before, the last time was this episode a couple of years ago. Dave is also a co-founder of Admiral Maltings and is the former owner of Magnolia Brewing. Dave is also here to tell us about opening a new brewery called Hidden Splendor Beer. His discussion of the new brewery is on this other podcast episode. This allows each of today's subjects, Outside Lands and Hidden Splendor, to have their own audio track and search traffic. ;) This is the 12th year for Beer Lands. It will get a different look and feel this year. Dave describes this year's Beer Lands setup from having seen the plans, but it is yet to be built in the new way. It will still be on the Polo field but closer to the main stage. They have 22 breweries including a couple of Cider houses. Each brewery will feature two beers. Dave's job is to curate a well-rounded menu of all the different beer styles. It should show the variety of beer being produced in the San Francisco area and not be not just an IPA fest or a lager fest. Russian River Brewing Co. is open in Santa Rosa on 4th St. and at their big Windsor location. Visit their website for up-to-date hours, menus, beers and more. Outside Lands 2025 Music The music lineup for Outside Lands (pictured above) includes three days worth of rosters of artists, from up-and-comers to established top-line acts. There are seven stages that are located around Golden Gate Park. Visit our sponsor Pizzaleah in Windsor for the finest pizza menu and the most authentic flavors around!

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

Welcome to episode 172! Tonight, Tad and I take a trip back in time with filmmaker, comedian, and pop culture historian Ron MacCloskey as he shares vivid and hilarious memories from the golden days of the Borscht Belt. From iconic entertainers to behind-the-scenes stories, Ron brings the Catskills' heyday to life—and proves he's still very much in step with today's world. We also cover recent Catskill headlines, including a rescue in Hunter, Leo DuFour's body being found in the Adirondacks and other local updates around the area. Need a sticker? Shoot me an email or stop by Camp Catskill and grab one! Make sure to subscribe on your favorite platform, share the show, donate if you feel like it… or just keep tuning in. I'm just grateful you're here. And as always... VOLUNTEER!!!!Links for the Podcast: https://linktr.ee/ISLCatskillsPodcast, Donate a coffee to support the show! https://www.buymeacoffee.com/ITLCatskills, Like to be a sponsor or monthly supporter of the show? Go here! - https://www.buymeacoffee.com/ITLCatskills/membershipThanks to the sponsors of the show: Outdoor chronicles photography - https://www.outdoorchroniclesphotography.com/, Trailbound Project - https://www.trailboundproject.com/, Camp Catskill - https://campcatskill.co/, Another Summit - https://www.guardianrevival.org/programs/another-summitLinks: Ron MacCloskey, Remembering the Catskills, Borscht Belt Museum, Classic movies with Ron MacCloskeyVolunteer Opportunities: Trailhead stewards for 3500 Club -https://www.catskill3500club.org/trailhead-stewardship, Catskills Trail Crew - https://www.nynjtc.org/trailcrew/catskills-trail-crew, NYNJTC Volunteering - https://www.nynjtc.org/catskills, Catskill Center - https://catskillcenter.org/, Catskill Mountain Club - https://catskillmountainclub.org/about-us/, Catskill Mountainkeeper - https://www.catskillmountainkeeper.org/, Bramley Mountain Fire Tower - https://bramleymountainfiretower.org/ Post Hike Brews and Bites - Hudson North Cider, 1911 Cider#borschtbelt #borschtbelttimes #catskillhistory #hikehudson #hikethehudson #hudsonvalleyhiking #NYC #history #husdonvalley #hikingNY #kaaterskill #bluehole #catskillhiking #visitcatskills #catskillstrails #catskillmountains #catskillspodcast #catskills #catskillpark #catskillshiker #catskillmountainsnewyork #hiking #catskill3500club #catskill3500 #hikethecatskills

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!

Send us a textJoining on this episode is Derek Sherman, owner/Brewer of Odd Brothers Craft Cider out of Homer, Michigan. He and his brother are huge 80s-90s Pop Culture fans and lovers of crafting some of the best Ciders in America!! We sat him down and tried 4 our his Ciders and talk about what makes him tick!Segment #1  Pub Talk- 80s and 90s nostaligia.Cider had during Pub Talk: Key Lime Kyle by Odd Brothers Craft CiderSegment #2 Beer Flights- We hit Derek with the hard questions to find out what makes him who he is!!Cider had during Beer Flights: Ecto Cooler by Odd Brothers Craft CiderSegment #3 Top Shelf Top 3 characters from TV/Movies of the 80s-2000s and Create a Crossover episode..Jam three franchises together for a special episode.Ciders had during Top Shelf: Los Dose and Super Soft Birthday by Odd Brothers Craft CiderTheme song by Lost Like LionsSocial Media Links:Instagram: @oddbrothersciderWebsite: OddBrothersCraftCider Shouts out to our sponsors:Hop Station Craft Beer Bar!Niles Brewing CompanyVinyl Tap and Table Web/App Orders Promo Code drunkwithbuds to get 15% off!!! Don't forget to rate us 5 stars wherever you listen, it helps us a bunch!Drunk with Buds Merch!!! Click Here! Stay sexy.https://linktr.Hop Station Craft BarGet Beer, Cocktails, and fab food while enjoying darts, vintage games. Hop Station is hopping!Coastalos SodasUrban Artifact launched our own hemp derived THC brand Coastalo. Made with real fruit!!Niles BrewingUnique Beers and Cocktails! They host events and trivia weekly. Located in downtown Niles, Michigan!TavourUse our promo code 'DrunksWithBuds' for $10 off your second order.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show

Mike and Dave are having a "Donation Celebration" in this episode. We start off with River Rampage from Paddle Hard Brewing in Grayling, MI. Then Black Birch imperial stout from Elder Piper Beer & Cider. Then the Goose Island Bourbon County Proprietor's Stout 2022 !! I'll just say through all the segments you know and love, Mike is on a roll in this episode. Listen for the laughs and notes on these amazing beers. Tweeks Corner⁠⁠⁠⁠The Maple Grille⁠⁠⁠⁠Grand Central Bar & Grill

Welcome to episode 171! Tonight, Tad and I crack open a conversation with Kyle Sherrer, the founder of North Hudson Ciders. We dive into Kyle's journey building a cider brand that's not just about great taste—but also about giving back. From trail stewardship to community support, Kyle shares how Hudson North Ciders is raising the bar with volunteer work and donations that help keep our favorite outdoor spaces alive and well. We also dig into DOGE's recent decision to slash funding for local volunteer groups, and unpack some updates on the ever-evolving railroad saga. Need a sticker? Shoot me an email or stop by Camp Catskill and grab one! Make sure to subscribe on your favorite platform, share the show, donate if you feel like it… or just keep tuning in. I'm just grateful you're here. And as always... VOLUNTEER!!!!Links for the Podcast: https://linktr.ee/ISLCatskillsPodcast, Donate a coffee to support the show! https://www.buymeacoffee.com/ITLCatskills, Like to be a sponsor or monthly supporter of the show? Go here! - https://www.buymeacoffee.com/ITLCatskills/membershipThanks to the sponsors of the show: Outdoor chronicles photography - https://www.outdoorchroniclesphotography.com/, Trailbound Project - https://www.trailboundproject.com/, Camp Catskill - https://campcatskill.co/, Another Summit - https://www.guardianrevival.org/programs/another-summitLinks: Hudson North Ciders, Maynard Farm, Mountain Jam FestivalVolunteer Opportunities: Trailhead stewards for 3500 Club -https://www.catskill3500club.org/trailhead-stewardship, Catskills Trail Crew - https://www.nynjtc.org/trailcrew/catskills-trail-crew, NYNJTC Volunteering - https://www.nynjtc.org/catskills, Catskill Center - https://catskillcenter.org/, Catskill Mountain Club - https://catskillmountainclub.org/about-us/, Catskill Mountainkeeper - https://www.catskillmountainkeeper.org/, Bramley Mountain Fire Tower - https://bramleymountainfiretower.org/ Post Hike Brews and Bites - Hudson North Cider, Craft Beer Cellar, Ollie's Pizza#hudsonnorthciders #cider #hardcider #community #hikehudson #hikethehudson #hudsonvalleyhiking #NYC #history #husdonvalley #hikingNY #kaaterskill #bluehole #catskillhiking #visitcatskills #catskillstrails #catskillmountains #catskillspodcast #catskills #catskillpark #catskillshiker #catskillmountainsnewyork #hiking #catskill3500club #catskill3500 #hikethecatskills

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

We are raiding the Guardian long read archives to bring you some classic pieces from years past, with new introductions from the authors. This week, from 2022: Five million payphone calls are still made each year in the UK. Who is making them – and why? By Sophie Elmhirst. Read by Emma Powell. Help support our independent journalism at theguardian.com/longreadpod

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