Podcasts about Cider

A Toast to Perry and Place Enjoy an intimate recording from the 2025 Totally Cider Tour_UK Edition. This unforgettable evening featured James Forbes of Little Pomona, leading guests through a cider dinner pairing in the Malvern Hills located on the border of Herefordshire and Worcestershire in England. James presents both a welcome Perry, Ciders and a very special aperitif. We beging with Brut Rosé Perry, crafted from perry pears co-fermented with local damsons. James shared how whole damsons are fermented via carbonic maceration to extract their rich color and flavor before being pressed with early season pears. The result: a radiant sparkling Perry with deep fruit notes and remarkable finesse. “We actually ferment the damsons whole in CO₂ and then co-press them with the first pears. It gives a whole new layer of aroma and flavor.” — James Forbes A Cider for the Table Next up was a single varietal Stoke Red cider, a rarity from Little Pomona's usual blends. James described it as a “fully fermented” cider that is balanced and dry yet vibrant, with a whisper of natural sweetness from the Rural Method. This approach captures the cider before all sugars ferment out, creating harmony between acidity and fruit. Check out Wilding Episode with Sam Leach on the Rural Method “Stoke Red is one of my top three apples. In a less ripe vintage, that touch of sugar brings perfect balance.” Select Cider Apples Dinner continued with Egremont Russet, a still cider with a light sparkle. The russet's golden skin and nutty depth create an almost wine-like cider. Notes of pineapple, anise, and honey appeared with each sip, echoing the richness of the food and the rustic charm of the evening. “FOMO” Caps the Night Dessert brought out a treasure: Little Pomona's “FOMO”—a playful nod to France's Pommeau. Only 192 bottles were made, combining distillate from Bramley apples and Kingston Black juice aged in chestnut barrels. It lent a sweet, amber nectar with layers of floral and plum notes, it was the perfect close to the evening. James Forbes with FOMO “We called it FOMO—a faux Pommeau—because you don't want to miss out on this one.” The Spirit of the Malvern Hills The evening concluded with words from Deborah Fox CEO of the Malvern Hills Trust, who shared the rich history and heritage of this cherished landscape—home to ancient Perry pears, cider orchards, and centuries of cultivation. Ria Windcaller and Deborah Fox “We keep the hills unbuilt, un-encroached upon, and un-urbanized. …The Perry pear and cider have always been part of this land's story.” Deborah Fox Contact info for Little Pomona Website: https://littlepomona.com Past episodes featuring Little Pomona 126: Little Pomona's Big Ciders! | Herefordshire, UK 181: The Cider Insider | 100 Craft Ciders to Drink Now 460: James Forbes on Little Pomona's Ciders & Legacy Contact info for Malvern Hills Trust Website: https://www.malvernhills.org.uk Mentions in this Cider Chat Vermont's 1000 Stone Farm – Farmers Hand Kitchen cider to watch for in 2026 Chapeau Bruin 465: The Integrated Table: Cider, Food, and Farming at 1000 Stone Farm Cider Chat Patreon 392: Bent Ladder Estate Ciders & Wine | Ohio Totally Cider Tours – France and UK

Newton Court Cider began as a 30-acre farm selling apples to Bulmers. When the market changed, Paul Stephens turned those same orchards into a modern day cider business. Front view of Newton Court's restaurant and visitor centre in Herefordshire, surrounded by orchards and outdoor seating. His early inspiration came from Brian Shanks, the co-founder of Bold Rock Cider in Virginia. Though Bold Rock produces cider on a large, industrial scale, it was Brian's perspective as a New Zealander who admired Herefordshire's rich cider apple heritage that sparked Paul's drive to build something lasting at home. Today, the recently built out Newton Court tasting room/restaurant is booming showing that tourist and locals alike are thirsty for a full service destination. Cider Making at Newton Court It was noted by Paul that his parents open-minded approach helped the farm transistion into the cider destination that it is today. In additon, a recent collaboration with River Cottage led to the award-winning Elderflower Cider, proving that tradition and creativity can thrive together. Newton Court remains deeply rooted in sustainable farming and regional pride, helping to preserve the orchards and cider heritage of Herefordshire for future generations. Contact Info for Newton Court Website: https://www.newtoncourtcider.com Totally Cider Tours Showering – Shepton Mallet Mill horizontal tanks for cider

Bienvenue dans la saison 5 "La voix en héritage"! Rejoins moi sur Sweet Elles : https://go.sweetpapipodcast.com/sweetelles Un matin ordinaire, une tasse de thé à la main… et une phrase qui change tout : « Un jour, ce sera vous qui prendrez les décisions à ma place. » Derrière ces mots de Sweet Papi, il y avait un vertige immense : et si je faisais le mauvais choix pour lui ? Et toi, serais-tu prêt à décider à la place de ton proche, sans savoir exactement ce qu'il voudrait ? Dans cet épisode, je t'emmène au cœur de cette peur universelle : celle de ne pas être à la hauteur. Tu vas découvrir :

On Talkin' Shop this week, we sit down with Ben Collins (ex-Stig), where he shares Top Gear's craziest moment, how he hid his identity (including the famous Michael Schumacher cameo), and why modern F1 cars are too heavy for great racing. We dig into Ben's racing background, teammate rivalry, favourite road car (Porsche Carrera GT), and how blockbuster stunts in Bond, Star Wars and Fast & Furious get planned for real, using little to no CGI.There's plenty of Top Gear lore – from rocket cars to the Winter Olympics Mini Jump – and candid talk about leaving the show after his identity leaked. Ben also shares what's next, doubling down on YouTube and planting a cider orchard.-Brought to you by Eclipse Diagnostics. If you work on commercial vehicles, vessels or machinery, check out Jaltest – the UK's leading multi-brand diagnostic tool. Quote "TALKINSHOP" in your enquiry for a free cable saver with your order; on-site training included:https://www.eclipse-tech.co.uk/jaltest-software/-Ben Collins:https://www.instagram.com/bencollinsstig/https://www.youtube.com/channel/UC9V9pNeL49_40j3g-11OYEQhttps://www.youtube.com/@BenCollinsGaminghttps://linktr.ee/bencollinsstigBen's Cider:https://www.sandfordorchards.co.uk/product/sandford-orchards-x-bens-cider/--To watch the video version of this podcast, visit our YouTube channel:https://youtube.com/playlist?list=PLjuQ2nCNFT_r82U6pblEMMhlqi7416p7XFollow us on social media:Talkin' Shop:https://www.instagram.com/talkinshoppodcast_/https://www.tiktok.com/@talkinshoppodcastEclipse:https://www.facebook.com/truck.diagnosticshttps://www.linkedin.com/company/eclipse-automotive-technology-ltd/https://www.instagram.com/eclipsediagnostics_/

It's time for Liquid Death!

It's time for Liquid Death!

Prendre des décisions n'est pas difficile, à condition de ne pas être irrésolu. Une fois votre décision prise, tenez-vous-y ; que votre oui soit oui et votre non, non. En plus de semer la confusion et de compliquer les choses, l'hésitation et l'indécision nous font tomber sous le coup du jugement, comme l'a souligné Jacques (5:12). Si notre cœur est convaincu que nous devons faire telle ou telle chose, mais que nous laissons notre tête nous en dissuader, c'est la porte ouverte à la condamnation. Nous peinons souvent à prendre une décision, alors qu'il nous suffit de décider. Demandez à Dieu de vous donner sa sagesse et de vous diriger, puis prenez vos décisions sans états d'âme inutiles. La bonne nouvelle est que vous n'avez pas besoin de vivre dans la peur de vous tromper. Si votre cœur est droit devant Dieu, mais que vous vous fourvoyez et prenez une décision qui n'est pas selon sa volonté, il saura vous pardonner, vous retrouver et vous remettre sur la bonne voie. Père, aide-moi à ne pas compliquer inutilement mes prises de décisions. Merci parce que tu vois mon cœur et que tu rectifieras ma trajectoire si je me trompe de chemin. Merci parce que je peux simplement suivre la voie que je pense être la tienne, sachant que tu veilles sur moi. — Êtes-vous prêt à aller plus loin ?

In this episode of 'Rooted Agritourism,' Dr. Liz Fiedler Mergen from Sunny Mary Meadow interviews Peter Gillitzer, co-owner of Milk and Honey Cider in St. Joseph, Minnesota. The conversation explores the journey of Milk and Honey Cider, from the challenges of growing cider-specific apple varieties to turning those apples into craft cider. Peter shares insights into the agronomic and economic aspects of apple farming, addressing topics like grafting, soil requirements, pest management, pruning, and the importance of understanding one's strengths in farming. The discussion extends to the cider-making process, including fermenting, aging, blending, and addressing how Milk and Honey balances customer demand with their craft. The episode highlights the collaborative spirit within the local farming community and the importance of supporting local agritourism.00:00 Introduction to Rotted Agritourism00:19 Meet Peter Giler: Co-Owner of Milk and Honey Cider01:37 Starting with Apples: The Journey Begins02:31 Challenges and Trials in Apple Growing04:57 Understanding Cider and Mead10:47 The Economics of Apple Farming18:50 Harvesting and Production Insights19:56 Grading and Processing Apples20:30 Cider Production Benefits21:15 Collaborations and Diversification22:58 Community and Competition25:58 Cider Making Process29:50 Balancing Production and Demand32:45 Crafting Unique Ciders37:32 Conclusion and Contact InformationPodcast Website: https://www.sunnymarymeadowcoaching.com/rootedagritourismPodcast Instagram: https://www.instagram.com/rootedagritourism/Business Coaching: https://www.sunnymarymeadowcoaching.com/Farm Website: www.sunnymarymeadow.comFarmerstoFlorists: https://www.farmerstoflorists.com/Farm Instagram: https://www.instagram.com/sunnymarymeadow/Podcast Facebook group: https://www.facebook.com/groups/888196709178852

Tu dis que t'as pas le temps.Et tu le penses vraiment.Mais entre nous, le temps… ce n'est pas toujours une question d'horloge.C'est une question d'énergie. De priorité. De charge mentale.Dans cet épisode, on parle de cette phrase qu'on répète toutes sans y penser :“J'ai pas le temps.”Mais derrière, il y a souvent autre chose :– De l'épuisement– Du trop-plein– Des décisions qu'on n'arrive plus à prendreUn épisode émotionnel, humain et vrai, inspiré d'un message reçu d'une abonnée (merci si tu passes par là

Chaque jour, retrouvez le journal de 19h de la rédaction d'Europe 1 pour faire le tour de l'actu.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Chaque jour, retrouvez le journal de 19h de la rédaction d'Europe 1 pour faire le tour de l'actu.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Chaque jour, retrouvez le journal de 19h de la rédaction d'Europe 1 pour faire le tour de l'actu.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Our non-stop coverage of all things Jason Un1ver3e continues as we expand our palette's and try the new Thriller Pack from Angry Orchard featuring our boy. We also review the first 7 episodes of Alien: Earth and recap Willie's trip to the theater to see Day of the Dead. Hosted on Acast. See acast.com/privacy for more information.

Taste and see how good your suffering Lord is – it'll make your own afflictions very sweet. -------- Thank you for listening! Your support of Joni and Friends helps make this show possible.     Joni and Friends envisions a world where every person with a disability finds hope, dignity, and their place in the body of Christ. Become part of the global movement today at www.joniandfriends.org   Find more encouragement on Instagram, TikTok, Facebook, and YouTube.

Tu te sens démotivé.e au travail mais tu ne sais pas si tu as besoin d'une reconversion professionnelle ou juste changer de boîte ? Je comprends ton dilemme.D'un côté, tu as peur de revivre les mêmes problèmes dans une nouvelle boîte.De l'autre, tu n'as pas envie de te lancer dans une reconversion pour rien si ce n'est pas nécessaire. Dans cet épisode, je partage avec toi ma méthode en 6 étapes pour faire le bon diagnostic et éviter de te tromper de solution.Prépare un carnet et un stylo pour prendre des notes !

In October 2024, Cider Chat MC Ria Windcaller recorded with Tom Vowles of Hedger Cider and Ben Crossman in Somerset. Initially, the two recordings felt like separate brand stories. Then, nearly a year later to the day as the produciton of this audio began and the transcript peeled away a story of entwined history came to light and a shared connection: Coates Cider of Nailsea. Tom Vowles Suddenly a light bulb was illuminated! The Coates Cider Company was at the helm of the story and here at Cider Chat Central we saw the weaving in of the story behind both Nick Showering and Bob Cork episode on Triple Vintage! The story of cider is entwined in surprising ways and make perfect sense! Remembering Tom Vowles Tom walked Ria about his production room which showcased a massive rack and cloth press – that originally came from Coates: “It's a big old press, isn't it? Came out of Coates originally. We've put a lot into getting it running again, and it does the job.” – Tom Vowles At the time of this recording Hedgers Cider had been opened for just 14 months and during that time had become a go-to place for cider fans. The fact that it is located 5 minutes from the Bristol Airport and along a major artery from Weston super-Mare to Bristol also helps. What we didn't expect was Tom unexpectedly passing away in June of 2025. At the time of this broadcast in fall of 2025, his wife Jo and their son David is now carrying Hedgers forward. Ben Crossman's Cider and Family History Ben's story reaches back to the 1930s, when his grandfather made cider alongside Redvers Coate. They even at one time considered a partnership. Ben Crossman Tradition: Wild ferments, bittersweet varieties Continuity: Keeping cider alive through tough decades Parallel: A family path entwined with Coates' rise “It's funny, isn't it? The Coates family were massive, and yet they're not here anymore. But we're still making cider.” – Ben Crossman Sidebar: Coates & Triple Vintage Founded 1925 by Redvers Coate in Nailsea Wartime boost: rationing and zoning expanded markets 1951 premium launch: Triple Vintage and Festival Vat 1956 takeover: Showerings doubled production Modern link: Showerings' Triple Vintage continues the name – launched in 2023 Reflection: Cider's Market Identity Cider was the choice drink for many and Perry once rivaled champagne and held prestige in Parliament. Today, the challenge is reclaiming value without losing openness. Like vinyl records and artisan bread, cider's comeback requires: Consistency of quality — season after season Audience engagement — beyond cider circles, into wine, food, and tourism Authenticity without snobbery — refined yet welcoming Contact info for Hedgers and Crossman's Hedger Cider: https://www.hedgercider.co.uk Crossman's Cider: https://www.crossmanscider.co.uk Mentions in this Cider Chat Totally Cider Tours Absolem Cider Apple Pie Bake Off – October 4, 2025 – judging starts at 4pm Kanga Cider

The cost of cider is insane!

Cider mills, Michigan and MSU football preview.

Ep. 37 - Spooky Cider 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 #cider #2025 #podcast

The wine podcast is going full Ontario Apple Cider! My guest is Lynn Sullivan.  Formerly the GM of Rosehall Run Vineyards (@rosehall_run), now the Marketing Director for Drink Ontario Apples (@drinkontarioapples). They are ALL about the growth of the Ontario Craft Cider. We chat about her transition from grapes to apples, just how many different styles of Cider are out there and the upcoming Ontario Cider Week. NOTE: Ontario Cider Week is upon us! DATES: Sept 19–26 

Jimmy invites Scott Ramsey and Adrian Luna to a gainful discussion about Cider season in the Empire State. Scott is the Executive Director, and Adrian is the Membership and Communications Coordinator for the New York Cider Association. The conversation starts with the impact of the pandemic on the small business Cider Industry, then moves to the evolution of Cider Week over the years, the diversity of ciders, Cider Feast and plenty more!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

warp!

Pete Endres grew up dreaming of owning a farm.And when his mother passed away in 2011, Pete and his brothers decided they wanted to not only own a farm, but to open up a cidery on said property.Pete, who later moved to the Seacoast in the mid-2010s, spent years searching for the perfect property until, finally, he found it in 2019.That farm? It's now home to Bird Dog Cider in Greenland, N.H., which formally opened its doors last fall.From the cozy confines of Bird Dog, Pete sits down with host Troy Farkas to discuss his childhood days of apple farming in western New York, the blood, sweat, and tears poured into revitalizing the once-dilapidated farm, the family atmosphere that defines Bird Dog, and having lines out the door the day they opened their barn doors to the public. Plus, getting chased by a sea lion, and even the MURDER that took place on the farm!?CHAPTERS:Our love for apples (00:00)Getting chased by a sea lion (06:00)The (sad) motivation for opening Bird Dog (11:10)America's up-and-down love affair with cider (15:06)Turning a run-down Seacoast farm into a cidery (22:34)SPONSORS: Soul Models & Chinburg Properties (32:20)Why Bird Dog is focused on staying local (34:54)Lines out the door last fall (41:40)Balancing Bird Dog with a full-time job (46:00)How do you want to be remembered? (58:15)The murder that happened on the farm (01:04:08)To learn more about Bird Dog's upcoming events, including their collaboration with Portsmouth's 3 Bridges Yoga on 10/4, just visit this link.EVENTS:Seacoast Stories Dinner Club in Kittery on Wednesday, 9/17. Meet your new best friends by ⁠⁠signing up here.⁠⁠SPONSORS:⁠⁠⁠Soul Models: Get your tickets for Soul Powerful on Wed. 9/24 in Dover here.⁠⁠⁠⁠Chinburg Properties⁠⁠⁠⁠⁠David Higgins: The official investment office of "Seacoast Stories!" Email ⁠⁠⁠⁠⁠⁠⁠⁠david.higgins@wellsfargoadvisors.com⁠⁠⁠⁠⁠⁠⁠⁠ to get started on the path toward better investment.Investment and insurance products are Not Insured by the FDIC or Any Federal Government Agency, Not a Deposit or Other Obligation of, or Guaranteed by, the Bank or Any Bank Affiliate, Subject to Investment Risks, Including Possible Loss of the Principal Amount Invested.Investment products and services are offered through Wells Fargo Clearing Services (WFCS), LLC, Member SIPC, a registered broker-dealer and non-bank affiliate of Wells Fargo & Company. WFCS uses the trade name Wells Fargo Advisors. 1 North Jefferson, St. Louis, MO 63103.

Mar Valo hoster vors for første gang, og har i den anledning invitert Ilja, Elwyn og Emil. Mar Valo har lite erfaring med vors og festing, og ber derfor de andre om råd til hvordan hen kan gjøre vorset bedre til en eventuell neste gang. Her blir det god stemning, promille, latter, gode historier og drikkelek. I tro Lobbyen-stil presterer de også på mystisk vis å ha en (forholdsvis) seriøs samtale om heteronormativitet i vors- og drikkelekkulturen, men med et glimt i øyet, så klart.

In this late-summer conversation, Brett, Jessica, and Ray reflect on the ups and downs of Kentucky's growing season—from soggy spring fields to dry summer lawns. The team swaps stories of favorite seasonal treats (popsicles, cider donuts, and cheeseburgers), then dives into the real-world challenges growers and homeowners faced this year.Topics include: Weed wars in a wet spring – why mowing sometimes beat cultivation for managing crabgrass. Tree troubles – diagnosing stress in mature trees vs. uncovering girdling roots in young plantings. Fruit frustrations – winter injury, fluctuating temperatures, and a tough season for peaches, blackberries, and strawberries. Tomato trials – delayed ripening, leaf roll, and how environmental stress shows up differently across cultivars. Lawns across Kentucky – brown patch in wetter areas vs. drought stress and crabgrass explosions further south. Farmers' market quirks – why produce prices don't always follow supply-and-demand logic.The hosts wrap up with a reminder to support local orchards and agritourism farms this fall—whether for apples, cider, hayrides, or those elusive cider donuts Brett is still chasing.Questions/Comments/Feedback/Suggestions for Topics: hortculturepodcast@gmail.comCheck us out on Instagram!

UK Cider Tour 2025 Audio Snap Shots Wallace and Ria in Bristol In this Episode 469 of Cider Chat, we brings listeners inside the UK Totally Cider Tour 2025 through the voices of the guests who joined. From Somerset, Gloucestershire, Herefordshire, to Wales guests on this tour discovered not just cider and perry, but also community, history, and inspiration. First Impressions and Highlights Many guests shared that they signed up to experience places they couldn't access on their own. From the scale of Showering's Cider Mill, the second largest in the country to the intimate welcome at Oliver's, the contrast certainly left a deep impression. The discovery of Perry was a recurring theme. From Ohio travelers Chris and Megan who tasted their very first Perry on the tour, while Rodney from Virginia declared he'd be grafting Perry scions at home. Personal Connections Group Selfie with Sam Leach of Wilding Cider For repeat travelers like Debbie and Bryce from California, the tour reaffirmed how relationships with makers enrich the experience: “ They treat us like friends, not tourists.” Ancha from Hungary spoke of the joy of hiking the Malvern Hills in the rain and celebrating with fellow cider lovers. Rachel and Mary of Kanga Cider in Texas noted the value of orchard insights for their own plantings back home, while Thomas from Australia praised the tour for covering the full spectrum of producers—from industrial to artisanal. Learning and Inspiration Guests emphasized that tasting ciders in their native terroir cannot be replaced by books or certifications. Dan from Spacetime Mead and Cider Works in Dunmore Pennsylvania highlighted how only by being in Herefordshire or Somerset can one grasp the range of English cider styles. Susan and Tom of Heeman's Cellars in Ontario pointed out how the pacing of the tour allowed real reflection—something missing from busier farm tours. The Takeaway Whether first-timers or repeat guests, everyone agreed: the Totally Cider Tour offers access, education, and camaraderie that can't be replicated alone. As David of Oregon said it best, “It wasn't really about the cider—it was about the people.” Contact info for Totally Cider Tours Website page: https://ciderchat.com/totally-cider-tours/ For details on upcoming cider journeys and to join the waitlist, send an email to info@ciderchat.com and write in the heading Totally Cider Tours. Let us know how many are in your party Destinations you would like to visit Mentions in this Cider Chat Episode 469 425: Babycham to Triple Vintage – The Showering's Cider Legacy 450th Roger Wilkins – The Cider King 444: Worleys and Honey's: Somerset's Cider Makers 441: Wilding Cider and the Rural Method | Somerset, UK 454: Wild Ferment Meets Fine Cider: Inside Oliver's Barrel Room 460: James Forbes on Little Pomona's Ciders & Legacy 432: Ancha Gergely's Abaliget Garden Projects | Hungarian Cider Maker

(Lander, WY) – The KOVE 1330 AM / 107.7 FM Today in the 10 interview series Coffee Time continued today with host Vince Tropea, who recently spoke with Randy Wise from the Lander Pioneer Museum. Wise stopped by to talk about the 2025 Apple Fest, which will take place this Saturday, September 13, from 1-3 PM. Check out the full Coffee Time interview with Wise below to learn about some of Lander's storied apple history, and what to expect from this weekend's fest! Be sure to tune in to Today in the 10 and Coffee Time interviews every morning from 7:00 to 9:00 AM on KOVE 1330 AM / 107.7 FM, or stream it live right here.

Tous les matins à 8H10, on vous donne des infos aléatoires du monde.

Invités : - Henri Guaino, ancien conseiller de Nicolas Sarkozy. - Franz-Olivier Giesbert, journaliste. - Louis de Raguenel, journaliste. - Jean-Sébastien Ferjou, journaliste. Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Invités : - Henri Guaino, ancien conseiller de Nicolas Sarkozy. - Franz-Olivier Giesbert, journaliste. - Louis de Raguenel, journaliste. - Jean-Sébastien Ferjou, journaliste. Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

durée : 00:19:54 - Journal de 12h30 - Au lendemain d'une réunion à Paris consacrée aux garanties de sécurité dans le cadre d'un hypothétique cessez-le-feu, le président russe Vladimir Poutine menace les alliés de Kiev de cibler toute force occidentale déployée en Ukraine.

durée : 00:19:54 - Journal de 12h30 - Au lendemain d'une réunion à Paris consacrée aux garanties de sécurité dans le cadre d'un hypothétique cessez-le-feu, le président russe Vladimir Poutine menace les alliés de Kiev de cibler toute force occidentale déployée en Ukraine.

Aujourd'hui, Barbara Lefebvre, Bruno Poncet et Emmanuel De Villiers débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

In today's episode, I sat down with Greg Hill, a longtime cider maker at Urban Orchard Cidery and a dedicated adjunct instructor in the brewing program here in Asheville. Greg is wrapping up his PhD work while guiding Urban Orchard through an incredibly tough year—one marked by supply challenges, wild weather events, and a major orchard fire. Together, we dove into his ongoing dissertation about workforce development and experiential learning in the brewing and beverage industries, and what it truly takes to prepare students for a successful career in craft beverage production. Greg Hill is a graduate of the AB Tech Brewing, Distillation, and Fermentation program, and he's now in his twelfth year at Urban Orchard Cidery. As a key educator in beverage management and microbiology, Greg brings a wealth of real-world knowledge, blending hands-on experience with academic rigor. Outside of work, he's a stadium-hopping football fan with broader plans for worldwide sports adventures, and a seeker of new and unusual flavor experiences. "I wanted to put a bunch of flair in there, make it all pretty and nice, and it's really just idiot proof. Repetitive. So you're saying I am doing this. This is why I'm doing this. I'm going to do this again. And then this is why I'm doing this.” ~Greg Hill Today on Consuming the Craft:·     Experiential learning and hands-on practice are crucial components for real career readiness in the craft beverage industry.·     Greg's PhD research has shifted from standardizing education to focusing on how beverage programs prepare students for the real-world workforce.·     Practical education, like troubleshooting and working directly with equipment, is just as valuable as classroom theory.·     Urban Orchard Cidery faced major challenges over the past year, including hurricane aftermath, a devastating orchard fire, and a hailstorm that damaged crops.·     Loyal customers, especially fellow local businesses like Highland Brewing, played a significant role in Urban Orchard's recovery.·     Cider isn't just for drinking; it can also be a creative ingredient in cooking and cocktails, especially during fall.·     The craft beverage landscape continues to evolve, and keeping up means constant adaptation and diversification, as seen in new products and global influences.·     Despite the doom and gloom in parts of the beverage industry, cideries like Urban Orchard are finding ways to persevere and grow, demonstrating the resilience of the craft community. Contact for Greg Hill: Urban Orchard Cidery: https://www.urbanorchardcider.com/For educational inquiries at AB Tech Brewing, Distillation, and Fermentation: https://www.abtech.edu/programs/academic/ab-tech-craft-beverage-institute-brewing-distillation-fermentation Resources Mentioned: o  Urban Orchard Cideryo  Highland Brewing Companyo  New Belgium Brewing Company (for pilot system donation)o  AB Tech Brewing, Distillation, and Fermentation Programo  Diablo cider from Urban Orchardo  Agua de Bolivia herbal liqueur This 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. 

Cider and applesauce makin days at the farm.  The fresh cider is just wonderful and the "with the peel" applesauce super easy to make.String lights are all up on the barns, timer/dimmers installed.  As Blind Hog says, "The circus has come to town..."Roses are planted, mulched and watered...  All good there.  Now if the farm could just get some rain...  Driest August on record...

We're back for Part Two of our Sugarfield Spirits Series as Chuck P and Jay Ducote continue their conversation with Thomas Soltau. On this episode, our focus turns to their house-made ciders.Become a supporter of this podcast: https://www.spreaker.com/podcast/the-abv-podcast--5595170/support.

Join the Broome Farm Orchard Walk audio story. This is a narrative discussion between Albert, our regular host, and his father Mike and his brother Martin, of the Johnson family at Ross-on-Wye Cider & Perry Company in Broome Farm, Herefordshire. This is the complete audio story of their new orchard walk - a free to access walk with a choice of a 2.5km or 5km route, with 27 information signs, two picnic areas, an orchard library, a bike rack, and fully signposted directional signs. The audio for this episode was recorded and edited by neighbour and friend of the farm, Paul Kennedy. This episode is meant to be enjoyed whilst on the walk, but it may work for you as a way to transport yourself to our farm from whereever you discover this podcast! 

An hour before the season kickoff at nearby Camp Randall, a group of five people gathered at WORT to sample a wide variety of fermentation products. PNM host Patrick Sajbel […] The post Cider Tasting Tailgater appeared first on WORT-FM 89.9.

Cider Maker and Founder Lee Van DeWater of Pierrepont Cider shares his story in this episode on how he is forages apples to share a taste of terroir from New York's North Country. Lee Van DeWater Foraging Apples for Cider - Sustainable? Lee's cider journey started with childhood memories of sweet cider and apple trees planted by his great-grandfather. But it wasn't until he worked in Montana—buying wine for a co-op that he connected cider and apples through fermentation. Western Cider of Montana help Lee get that spark/idea of a cider life, and the seed was planted. Pierrepont cider is a one-man operation, sourcing apples exclusively within the Little River Watershed. Many of the trees Lee uses are wild seedlings, unknown varieties that thrive in New York's tough climate. He honors the trees, the land, and water, seeing cider as a reciprocal act of love for place. Low-Intervention, High-Expression Lee is self-taught and intentionally minimalist. His ciders are: Wild-fermented Unfiltered Unsulfited Aged in stainless and neutral oak barrels Some of the most memorable ciders come from single trees. Others are blends of just a few wild apples growing together. He tracks everything via GPS and harvests with the patience and perspective of a forager. “The tree that holds its fruit until the first snow, that's climate-controlled storage,” Lee laughs. Micro Batches, Big Intention What's available? 2024 Pet-Nat: lemony, spritzy, bright Brighter Later: a single-tree cider still in label design Orbed Road: a terroir-based expression of elevation Maple Sap Ciderkin: rehydrated pomace with local maple sap, sparkling and experimental Each bottle comes with its own story. You might not find hundreds of cases, but you'll find care, balance, and quiet brilliance. Contact Info for Pierrepont Cider Website: https://www.pierrepontcider.com Mentions in this Cider Chat Vermont & New York Cider Road Trip Series Part 1- 464: Czech Cider: From Roadside Apples to Cellar Ferments Part 2 -465: The Integrated Table: Cider, Food, and Farming at 1000 Stone Farm Part 3 - 466: Growing Cold-Hardy Trees at Saint Lawrence Nursery | NY Part 4 - 467: Canton Apples and Frosty Twig: New York Cider Makers Unite Totally Cider Tour_UK Edition 2025 Sign up for the "early-to-know" wait list for upcoming 2026 Totally Cider Tours CiderCon 2026 - Providence, Rhode Island February 2-5.

Amber sits down with musician, Mike Goodrick who started doing playing all requests- acoustic emo nights. Amber and Mike discuss how the acoustic emo nights came to be and what goals Mike has for the future as well as all the amazing things he has accomplished already (as well as a special cider that was created for him!).

rWotD Episode 3030: Carlton & United Breweries Welcome to random Wiki of the Day, your journey through Wikipedia's vast and varied content, one random article at a time.The random article for Wednesday, 20 August 2025, is Carlton & United Breweries.Carlton & United Breweries (CUB) is an Australian brewing company based in Melbourne and owned by Japanese conglomerate Asahi Breweries. Its notable brands include Victoria Bitter, Carlton Draught, Foster's Lager, Great Northern, Resch's, Pure Blonde and Melbourne Bitter.CUB was established in 1904 as a merger of six existing breweries with Carl Pinschof as chairman and became a public company in 1913. It first expanded outside Victoria in 1931 and acquired a number of other brewing companies over the following decades. In 1983 it became a wholly owned subsidiary of Elders IXL and CUB was delisted from the stock exchange. In 1990, Elders IXL was renamed Foster's Group, and in July 2004, Fosters Group changed its name to Carlton & United Beverages. In February 2009, CUB announced the decision to separate the Australian Wine division from the Australian Beer, Cider & Spirits (BCS) division, and rename BCS to Carlton & United Breweries.In December 2011, American multinational SABMiller acquired Foster's Group, and took over ownership of Carlton & United Breweries as part of the acquisition.Subsequently, in October 2016, CUB was included in the purchase of SABMiller by Anheuser-Busch InBev. SABMiller ceased trading on global stock markets and as a result, Carlton & United was then owned by Anheuser-Busch InBev.In July 2019, Asahi Breweries agreed to purchase CUB, with the Australian Competition & Consumer Commission and Foreign Investment Review Board approving the deal in May 2020.This recording reflects the Wikipedia text as of 00:10 UTC on Wednesday, 20 August 2025.For the full current version of the article, see Carlton & United Breweries on Wikipedia.This podcast uses content from Wikipedia under the Creative Commons Attribution-ShareAlike License.Visit our archives at wikioftheday.com and subscribe to stay updated on new episodes.Follow us on Mastodon at @wikioftheday@masto.ai.Also check out Curmudgeon's Corner, a current events podcast.Until next time, I'm neural Danielle.

Es ist früh am Morgen. Die Sonne geht über den Kreidefelsen auf, Möwen ziehen ihre Kreise über der Jurassic Coast. Unter den Füßen: Millionen Jahre alte Erdgeschichte. Weiter westlich rollen sanfte Hügel ins Tal, gesäumt von Apfelbäumen, aus deren Früchten hier seit Jahrhunderten Cider gekeltert wird. Hier treffen Naturwunder auf gelebte Geschichte: Die Grafschaften Dorset und Somerset. -- In dieser Folge von BRITPOD – England at its best nehmen euch Alexander-Klaus Stecher und Claus Beling mit auf eine Reise durch zwei der vielfältigsten Grafschaften Englands: Dorset und Somerset. Zwischen den sanften Hügeln und wilden Küsten gibt es eine Menge zu entdecken: geologische Sensationen wie der UNESCO-geschützten Jurassic Coast und die literarischen Spuren von Thomas Hardy. Außerdem: die römischen Wurzeln und georgianische Eleganz von Bath und den besonderen Spirit von Glastonbury. Auch die kulinarische Seite kommt nicht zu kurz: frischer Cheddar und der beste Cider des Landes. Was macht Dorset zum Paradies für Fossilienjäger? Warum zieht Somerset nicht nur Wanderer, sondern auch Esoteriker aus aller Welt an? Welche Orte sollte man unbedingt besuchen, wenn man den wahren Charakter dieser Grafschaften erleben will? Und Geheimtipps: Wo findet man die schönsten Ausblicke über Küste und Hügel? BRITPOD - England at its best! -- WhatsApp: Du kannst Alexander und Claus direkt auf ihre Handys Nachrichten schicken! Welche Ecke Englands sollten die beiden mal besuchen? Zu welchen Themen wünschst Du Dir mehr Folgen? Warst Du schon mal in Great Britain und magst ein paar Fotos mit Claus und Alexander teilen? Probiere es gleich aus: +49 8152 989770 - einfach diese Nummer einspeichern und schon kannst Du BRITPOD per WhatsApp erreichen. -- Ein ALL EARS ON YOU Original Podcast.

Mafia: The Old Country, Shinobi: Art of Vengeance, Hell is Us, mass layoffs at Bithell Games and Subnautica 2's legal issues The post BRB UK 647: Ice in Cider appeared first on Big Red Barrel.

This week, Aaron, Matt and Scott crack open some Cider and talk the misery that was the Timbers performance against FC Dallas. The group talks about mostly underperformers and a few bright spots from the match before jumping into the transfer news around Velde, Carballo and Rojas. Finally, they wrap up with quick predictions on the upcoming match at Providence Park against Evander and FC Cincinnati.Theme Music Credit:Slow Burn by Kevin MacLeodLink: https://incompetech.filmmusic.io/song/4372-slow-burnLicense: http://creativecommons.org/licenses/by/4.0/ 

Catherine chats to a man outside a chippy near Norwich, and hears about the buzz of the open road and the loneliness of being surrounded by people all day.---Named 'Podcast of the Year' by Radio Times and picked as 'Best Podcasts of the Year 2023' by the Financial Times, Observer, Pod Bible and The Week. ---The conversations that follow are always unpredictable: sometimes funny, sometimes heart-breaking, silly, romantic or occasionally downright ‘stop-you-in-your-tracks' surprising. Catherine's been travelling and recording since 2014. Be transported to places around the world and into the lives of others: You just never know what story is coming next…Join our Where Are You Going? Club for bonus audio, exclusive behind the scenes content and a chance to interact with Catherine, the production team and other club members.Find out more at www.whereareyougoing.co.uk/clubWe're actively seeking brand partners and sponsors and would love to talk to you. Please email us at whereareyougoing@loftusmedia.co.uk---Presented by Catherine CarrProduced by the team at Loftus MediaMusic by Edwin PearsonFollow whereareyougoing on InstagramCheck out our site: whereareyougoing.co.ukSend us an email: whereareyougoing@loftusmedia.co.uk Hosted on Acast. See acast.com/privacy for more information.

In Dinner for Shoes episode 77, host Sarah Wasilak dives into the viral “Wrong Shoe Theory” — a styling philosophy coined by fashion expert Allison Bornstein, who's also behind the popular “Three-Word Method.” Sarah breaks down how finishing an outfit with an intentionally “off” shoe choice (think: glam dress + flip-flops or cargo pants + pumps) can transform your look from predictable to powerful.She shares her favorite real-life outfit combos inspired by the theory, spotlights standout creators leading the charge, and even touches on how the trend is making its way into interior design on TikTok. Plus, Sarah shares her own three style-defining words (spoiler: “effortless” is one of them) — and encourages you to find yours. And in the spirit of unexpected flavor pairings, she plates a savory kale quinoa salad with sweet raisins, because she's nothing if not on theme.

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

It's Yonder's 5 year anniversary so we brought the Founder & CEO Caitlin back to the studio to share what's changed since we last talked, how the tariffs are affecting her business, the sometimes tricky relationship between small businesses and the city, and lastly, how we feel about virtual reality. Top Stories1. Trader Joe's coming to NorthgateSeattle Times article2. Impact of tariffsPSBJ articles3. Bus only lanes in Fremont & BallardSeattle Times article4. New mixed reality theme parkPSBJ articleAbout guest Caitlin Braam - Founder & CEO, Yonder Cider:Caitlin founded Yonder Cider in 2020. Prior to this she worked at Angry Orchard as a Brand Strategist and before that she was the President of Seattle Cider Company & Two Beers Brewing. She has years long history of working in PR and broadcast journalism. www.yondercider.comYonder 5th Anniversary PartySaturday, August 16th12pm-10pmAbout host Rachel Horgan:Rachel is an independent event producer, emcee and entrepreneur. She worked for the Business Journal for 5 years as their Director of Events interviewing business leaders on stage before launching the weekly podcast. She earned her communication degree from the University of San Diego. Contact:Email: info@theweeklyseattle.comInstagram: @theweeklyseattleWebsite: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.theweeklyseattle.com

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