Podcasts about cider week

Golden Rule Cider from Ethic Cider. Ethic Ciders founder New Lawton is back on this crunchy episode of Brew Ha Ha with Steve Jaxon and Herlinda Heras, to promote this year's Gravenstein Apple Fair. Ned Lawton appeared on Brew Ha Ha on this August 25, 2018 episode, promoting Cider Week that year. Herlinda is going to Italy next week to visit some friends who have bought a house near Lake Como, which they will be converting into a bed and breakfast. The Gravenstein apple is to cider makers what Pinot Noir is to local winemakers. It is the go-to fruit for their art. It is tart and sweet and ripens early. Ethic Ciders got started with their acquisition of an old apple orchard which was in need of renovation. Once that was done they were able to produce a crop and make the cider from that. Gravitude: Grateful for Gravensteins They are tasting a cider called Gravitude. Its name means "grateful for Gravensteins. It is sparkling and very food friendly. The tartness is what makes it combine with foods in the same way that a wine with strong acidity does. 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. They will be pouring ciders at the Gravenstein Apple Fair on Aug. 10. There they will also be launching a new product, Gravitude in cans. Some of their ciders are traditional and others are their creative recipes that combine flavors. You will also be able to meet the cider makers.  There are also styles that come from different countries. It is popular in France, from Brittany. There will be cider producers and also cheese and gelato "It is a really classic country fair," says Herlinda. See our sponsor Victory House at Poppy Bank Epicenter online, for their latest viewing and menu options. There is also a press where you can press apples. Some producers will have special ciders to pour. The arts and crafts are true local artisans and you can find stuff you won't see anywhere else.

What in the world is scrumpy cider? Close out Cider Week New York 2023 with a history lesson from Elizabeth Ryan, fermenter, pomologist, cider maker, and NY State Cider Pioneer at Hudson Valley Farmhouse Cider's Breezy Hill Orchard; and also Fee Doyle, bartender, beertender, cider drinker, beer writer, folk musician, and Beer Witch ambassador.With Cider Week coming to a close, this episode is a great accounting of all things cider: Growing apples, making, selecting, and selling cider, and general scrumpy education! Learn about Elizabeth's farms, and get the lowdown on cider's evolution from Fee, who's been dishing the stuff out to fermented-apple-beverage lovers for years. Plus, get down with some folk music chit chat!Tune in and get scrumpy!Photos Courtesy of Monika Davis IG: @hopslingingslasher.Heritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast.

Cider Week New York is closer than ever! Want to be ready for the event before ​​October 6? Check out this special episode featuring Paige Flori of Boutique Wine, Spirits and Cider from Fishkill, NY, and returning guest Scott Ramsey, Executive Director of the New York Cider Association.Get the scoop from these Cider Week veterans on how the changes to the program over the past 12 years have changed the event for the better. Learn about who is at the cutting edge of New York cider. Hear how Scott and Paige pushed each other to make this year's Cider Week greater than ever.Raise a glass of cider for Cider Week New York 2023!Photo Courtesy of Jacqueline Kraisky.Heritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast.

Cider Week New York is coming up! Want the scoop on quality hard cider and great pairings? Listen in to this special episode featuring Rachel Freier, Cider Week event producer and cheesemonger at large, and a special appearance from Scott Ramsey, Executive Director of the New York Cider Association.Track the journey of Cider Week here, as the event is set to feature more producers and events than ever before. While the Covid-19 pandemic turned Cider Week on its head, Rachel and Scott used the opportunity to build out the programming over the subsequent years.Stay tuned for a follow up episode featuring more from Scott!Heritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast.

This week is all about Cider! The 2023 Chicago Cider Week starts on January 31st and I'll have cider from 2 great Chicago cideries, Eris & Right Bee Cider! I'll tell the story on how I met Ruby and Right Bee played a part in our meeting. Chicago Makes Stuff Happen!Shoutout to Big 10+4OddPods Media Network Chicago Cider WeekEris Brewery & Cider HouseRight Bee CiderNew Beer In Front Merchandise

To celebrate Cider Season, this week we're talking with the Founder & President of Original Sin Cider, Gidon Coll, as well as Damin Sawyer, the creator of Bone N' Bottle Reviews. Together they discuss how the sweetness of early cider imports led Gidon to start Original Sin back in 1996, and reminisce about the early iterations of Cider Week.  Gidon also shares some of the secrets for making a great fruited cider using his own "Black Widow", a blackberry cider, as one example, and illuminates some of the guiding principles he uses to run his own apple orchard. If you're in the Boston area on November 12th, check out Cider Feast.Heritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast

A new fall pig and cider festival in Old City kicks off Philly Cider Week. KYW Newsradio's Hadas Kuznits chats with organizer Brian Lofink about what to expect.

This week is about Cider! I talked to Ambrosia Borowski over at The Northman about their new cider that's available everywhere, their great location on Chicago's Riverwalk and Chicago Cider Week! I had a great cider from Right Bee Cider as well and I'm calling out the Ass Clowns who made a serial killer mix pack of beer!  Chicago Cider Week Northman Chicago Right Bee Cider Download and use Newsly for free from www.newsly.me and use promo code B1NFR0NT to receive a 1-month free premium subscription.  

This week on Beer Sessions, a celebration of Cider Week! Jimmy talks about everything Cider with Steve Selin, owner of South Hill Cider; Mike Reis, owner of Redfield Cider; Karl du Hoffman, owner of Orchard Hill Cider; and Paige Fiori, owner of Boutique Wines and Spirits in Fishkill NY. Steve and Mike dive into the exciting experimentation happening in cider, from exploring new spices and fruits to fire pressure in California driving many winemakers to explore the possibilities of cider. Mike and Paige talk about what it takes to get consumers interested in cider and break down how they choose the selection of ciders they offer from shelves to tasting rooms. Speaking of unique ciders, Karl and Jimmy dive into the novelty of the pommeau, from its minimum aging time of three years to the unique depth and fruitiness one can expect. Finally, the episode concludes with the gang trying to summarize New York cider in three words. To quote Jimmy, “Oh boy wow!”Cider listSouth Hill Cider, PackbasketSouth Hill Cider, GoldwinOrchard Hill, VerdeOrchard Hill, Ten66 PommeauOliver's CiderRoss On Wye CiderTilted Shed CiderBlack Diamond Cider Domaine Dupont Pomm Heritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast.

This week on Beer Sessions Radio, enjoy a conversation recently recorded during Cider Week with Autumn Stoscheck and Ezra Sherman, who are partners in life and at Eve’s Cidery. When Autumn started out in cider, there weren’t many people doing it. She shares memories from the past 21 years since she started her orchard. Plus, Ezra and her talk about some of Eve’s Cidery’s big breaks - from getting their cider on the menu at Savoy to receiving a farm winery license. Hear about their take on a classic bitter sweet cider, the cider pet nat they have in the works, and the geological diversity that draws so many cider makers and cider lovers to the Finger Lakes. Cider List:Eves Cidery, Autumn’s GoldEves Cidery, Northern SpyHeritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast.

Hey Folks, welcome to a special cider edition of our podcast, Drinking Alone, With Friends! This week we bring you 3 delicious ciders from around the country, PLUS cider facts! DOUBLE PLUS - how to taste cider! Its an apple packed episode of the podcast this week that you do not want to miss, whether you are a cider beginner or Johnny Appleseed himself.    Three Handles on our Frosty Mug of Wisdom (TM) Planet Money Episode 627: The Miracle Apple Cobra Kai Apple Corer/Peeler Follow us: Instagram YouTube Facebook Discord  - Join to drink beer, spirits or wine with us!  Support our Beer Buying Habits on Patreon! (don’t forget to subscribe to drink with Chris while he drinks a Bud Light Chelada!) Chris' Twitch Stream! e(nvelope)-mail us! Special Thanks to the following for being AWESOME! Jordan of the Wreck My Podcast! crew! Tiffany, one of the coolest folks we know! Larissa, quickly replacing Nick as our favorite!

It's September 11, 2020 so I couldn't start the episode without reflecting on a tragic day in American History, 9/11/2001. The thoughts made me think about how we remember that day and compare it to how we are treating COVID-19. It feels like 9/11 was a day that brought us together as a country, so I'm surprised COVID feels like its doing the opposite. Fires are ravaging the entire West Coast so please stay inside, close your windows, and wear a mask. My Featured Business of the Week is the Northwest Cider Association and the beginning of Seattle Cider Week. I picked up some cider from Teku Tavern in Downtown Seattle and I'll be sharing those drinks this weekend on my IG stories. My Featured Meal of the Week is from Edmonds, Washington and ONO Poke. Their authentic Hawaiian is a fresh change from the assembly line style we see at most poke restaurants. Their fish is never frozen, the Ahi is fresh from Hawaii, Salmon from BC Canada and the Hamachi/Tako are from Japan – All Premium Sushi Grade 1. Check their Facebook page daily for their daily menu.

This week on Hard Core, trek through orchards with us to deepen your knowledge of the impact that farming practices, tourism, policy, and collaboration can have on farms and cidermakers. From foraging for abandoned apples and to explore how growers work with their trees, we’re looking a many methods of farming.The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate today to become a crucial part of the HRN community.Hard Core is powered by Simplecast.

This week, we bring you another episode of our new podcast, Hard Core. Tune in to find yourself transported to the Finger Lakes region of New York State to hear from many of the makers leading America’s cider revival. We’ll try to answer the question: Can you taste place? By diving deep into the meaning of terroir, we will work to pinpoint what makes the tastiest apple and how the cider industry can use regionality to its advantage.This is episode two of Hard Core. Click here to listen and subscribe to the rest of the series.Meat and Three and Hard Core are powered by Simplecast.  

In this Cider Week NYC bonus episode, Jimmy hosts Eleanor Leger of Eden Cider; Dan Wilson of Slyboro Cider House and Hick’s Ochard; and Cathryn Gaylord, a farm apprentice at Eve’s Cidery. Jimmy awards Eleanor with the third annual Scion Award to honor her leadership in the cider industry. Dan and Eleanor discuss their decade long journey making orchard-to-glass cider, which has spanned various styles, changes in language, and marketing mechanisms, while Cathryn offers a fresh take on industry trends. The group concludes by discussing their favor cider and food pairings, which include cured meat and cheese, spiced desserts, and a unique bone marrow dish from Jeepney in the East Village. Ciders:Brut Nature, Eden Dry Heritage CiderAlbee Hill Still and Dry Cider, Eve’s CideryRose & Sky Imperial Sparkling Cider, Slyboro Cider House

In celebration of New York City's Cider Week, Jimmy talks to Melissa Madden of Good Life Farm; Rachel Freier of New York Cider Weeks; Maria Kennedy who writes the blog Cider with Maria; Jahil Maplestone of Descendant Cider Company; and Page Fiori and Gennaro Fiori of Boutique Wines, Spirits and Cider. They discuss why the Finger Lakes are the promised land for growing apples, the debate about the word heritage, the demand for New York State cider, the complicated history of land in New York, and the graf (cider/beer hybrid) that Descendant made with Big Slice Brewing for Cider Week. Plus, hear them react to cider made from the fruit of a single perry tree.Cider List:Ross on Wye's HolmerDescendant Cider Company's DryDescendant Cider Company's PommeBig Alice Brewing's Queens Graf Beer Sessions Radio is powered by Simplecast. 

Hard Core is a new series from Heritage Radio Network taking a close look at the rebirth of American cider! Over the course of six episodes we’ll break through folksy stereotypes to gain a deeper understanding of where the cider industry began and where it’s headed. Hear from orchardists, cider makers, policy experts and academics to learn about everything from the science of fermentation, to the magic of terroir, and the challenges of breaking into the beverage market. Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Hard Core is powered by Simplecast.

Today on Brew Ha Ha, brewing legend Don Barkley is sitting in for Mark Carpenter and Herlinda Heras is also in, to celebrate Sonoma County Cider Week. Our guests are Ellen Cavalli from cider maker Tilted Shed and Derek Trowbridge from Trowbridge Cider Old World Winery. Derek Trowbridge was a winemaker first, then he learned to make cider and fell in love with it. His family has been growing apples near Sebastopol for a long time. They do barrel aged cider, as they do in some places in Spain and France. Herlinda notes that cider is more like wine than beer, in the production process. There are yeast lees at the bottom of the bottle of cider just like in certain bers. Don Barkley created Red Tail Ale and Eye of the Hawk, and he also founded the Mendocino Brewing Co. He has opened Hopland Tap, a wonderful venue. He brought a growler of Red Tail Ale today. It has a distinctive flavor. Hopland is the place to get some. Ellen Cavalli says this month marks the eighth anniversary of Tilted Shed Cider. The Gravenstein Apple Fair is this weekend, kicking off the second annual Sonoma County Cider Week. There will be 18 producers total. They made a special cider to commemorate the fair, that you can only taste there. They also have a lot of events, with cider makers, including orchard tours, cidering tours, tap takeovers, cider dinners, etc. You can get tickets at Oliver’s or at the gate. When Tilted Shed launched its cider in 2011, they were one of two producers and now there are over twenty. Ellen describes a special cider, they only made 30 cases, of 2018 pressing of organic dry farmed Gravensteins, with a few other varieties for balance. The alcohol is about 8%, which is like most ciders. It is dry but still tastes like apples. There are also stone fruit flavors. Derek Trowbridge tells about his cider. It is a method called “col fondo” which comes from the Italian language, where it means “with sediment” since “col” means “with the” and “fondo” literally means the bottom, as the bottom of a bottle where the yeast settles. There is a fine layer of yeast at the bottom of the bottle.

On this week’s Happy Hour we’re talking about all about cider. And today we’ve invited a few cider makers and and wine distributors to talk with us about what makes a good cider, what goes into it, and what it means to be an orchard-based cider. Our guests include Louisa Spencer from Farnum Hill Ciders, Ezra Sherman from Eve’s Cidery, and Max Working and Andrew Mulligan from Skurnik Wines. HRN Happy Hour is powered by Simplecast.

It’s Cider Week in NYC and Jimmy talks to a number of industry experts. Jenn Smith from the NY Cider Association, Eleanor Leger of Eden Cider, Kyle Sherrer from Graft Cider, Gidon Coll from Original Sin, and Ron Sansone of Spoke and Spy Cider gather around in the studio. They have lots to say about celebrating orchards, pairing cider with food, and the relationship between cider, beer, and wine. Michelle McGrath, the Executive Director of the US Cider Association, calls to talk about the support cider needs to grow as an industry. Mike Beck from Uncle John’s Cider Mill in Michigan dials in next to discuss what styles and marketing strategies are gaining traction. When people think cider, usually one style comes to mind and that’s what these industry leaders want to change. Tune in to The State of Cider: Part 2 to learn more about cider’s diversity. Beer Sessions Radio is powered by Simplecast

Fuhmentaboudit is kicking off Cider Week with a visit from local (down the block) cidermaker Peter Yi. Peter shares his life-changing trip and the cider that made him quit his job and venture into the world of apples, natural yeast, and high quality foods. Fuhmentaboudit! is powered by Simplecast.

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Sonoma County Cider Week is coming soon and Ellen Cavalli from Tilted Shed Ciderworks visits Brew Ha Ha today to talk about it. Also in are Ned Lawton from Ethic Ciders and Brad Yarger with Leaky Barell Cider Company. We'll hear all about Sonoma County Cider Week, August 3-12, 10 days, 10 cideries, 100% awesome! Mark Carpenter likes to tell how he would make a science project for his kids using cider. He would take a bottle of apple cider at the store, add some yeast, put a balloon on the bottle and show the kids how the fermentation produced CO2 in the balloon. Brad talks about the apple varieties that go into his cider, including one rare one called Black Twig. Herlinda mentions that cider is taxed like wine, not beer. Even if many people think cider is sweet, not all of it is so. Ellen tells about the variety of name varieties she grows. Some apples are not for eating at all, but make great cider. It’s not always just the variety but the care that goes into the process that makes great cider. Sonoma County has a 200-year history of apple growing and Ellen Cavalli wants to invite people to taste the huge array of ciders that reflect local personality, ethos and quality of the land. There are 10 cider makers promoting Cider Week, and apart from the three in the studio today, there are Ace Cider, Agrostic, Golden State, Horse and Plow, Specific Gravity, Troy Cider and 101 Cider House Redwood Chapter. They are also staging dinners, with cider pairings. The last day of the Cider Week is the Gravenstein Apple Fair and they will be there too. Mark is happy that cider is coming back. There were many apple orchards removed to plant grapes. Ned talks about how he and Brian Johnson are working on reviving orchards, even small ones of 3-5 acres. The hard parts are finding labor and finding what to do with the apples, knowing where the market is. Mark asks about the origin of Gravenstein apples and Ellen says that one theory is that the Russian fur traders in the 1800s brought them. Ned gives credit to Ellen Cavalli for organizing the Sonoma County Cider Week. Other cider producing areas in the US, such as New York state, are also having their cider weeks now. Ned talks about dry farming Golden Delicious apples. He thinks they were propagated as a grocery apple, in Ohio. Ellen says the dry farmed ones are great. Ned explains that dry farming means there is no irrigation on the trees. If trees get watered, the fruit is big and fresh but the flavors are not as strong. Mark says it gets a nice crisp clean flavor Ned notes that most ciders are blended and this one is about 80% Golden Delicious and the rest other varieties, chosen for flavor. Herlinda tastes a cider called Inclinada from Ellen Cavalli's Tilted Shed Ciderworks. She says it is made like a Basque recipe. One is a still bottling, uncarbonated. This is 100% organic Sebastopol grown Gravensteins. It's a wild ferment, so it uses only the natural yeast that was on the apples. It's all nature's work with a little help, says Ellen. She can't show the long pour on the radio, but they pour the cider in a long stream, which aerates it and adds a little bit of heightened acidity. You're supposed to drink it right away. One is still and the other is naturally sparkling. Ellen says they used to make fermented foods but they didn't like cider, at first. They had apples and discovered that they liked the cider if they made it well. They found that if they put a lot of time into it, they liked the result. Herlinda mentions that Ellen Cavalli has started a cider magazine. She is an editor, professionally, and she started a Cider Zine called "Malus" which means apple in Latin. It's all print and can't be had on line. Ned says that they came into cider because they are foodies, so they always think of what food would go well with their product. Sliders, oysters, fish, salads, you name it. They want people to think about cider and food.

On this episode of the Here's To Brewcast. Welcome to Cider Week! This week we try two ciders and plan to feature ciders once a month. This week's ciders are, "Bad Granny's Hard Cider" from Chelan, WA and also Puyallup, Wa's own Cockrell. A raspberry and habanero flavored "Devil'N Cider". We also dive into conspiracy theories. Who really runs bitcoin? Was 9/11 an inside job? We share our opinions on these and a couple more. Want to win our first contest? First 3 people to leave us voice recorded messages on the Anchor app will win 3 random t-shirts (of our choosing). Download the anchor app and leave us a message! We might play it on the next podcast! Have you checked out our Patreon yet? Lots of cool rewards if you become a member! Check it out here at patreon.com/herestobrew Thanks for listening Brew Crew! Oh, and don't be a dick! Drink Responsibly. -Kyle IG/FB/TW/SC @herestobrew --- Support this podcast: https://anchor.fm/herestobrew/support

Oregon Cider Week 2018 Preview - Portland Beer Podcast episode 71 The tagline of the Portland Beer Podcast is “Telling the Stories of the Portland Beer and Cider Scene and Beyond!” In this cider-centric episode of the Portland Beer Podcast our Host Steven Shomler and special co-host Jana Daisy-Ensign visit with Emily Ritchie Executive Director of the Northwest Cider Association previewing Oregon Cider Week 2018!    

Greetings Programs. This week, the gang sits down and has a fun chat with Nat West of Reverend Nat's Hard Cider to talk all things fermented fruit and the 2018 Oregon Cider Week. Plus, some geek news and Bean is falling out of love with No Take Bakulas... Come on season 4! All that and even more cider.

We preview the MN Cider Fest and catch up with Little Thistle and Forager - Cheers!

We preview the MN Cider Fest and catch up with Little Thistle and Forager - Cheers!

On this special Cider Week NYC edition of Beer Sessions Radio, Jimmy is joined in studio by Jen Smith, the Executive Director of the New York Cider Association, Ezra Sherman, owner of Eve's Cidery, and Dan Wilson from Slyboro Cider House in the foothills of the Adirondacks. Tune in to hear them talk about the impact of apple varieties and terroir on the cider being produced in New York state. Beer Sessions Radio is powered by Simplecast

This week on Beer Sessions Radio, we’re talking about the upcoming Cider Week and we’ve got some great guests joining us in the studio. including Dan Pucci from Wallabout Hospitality and Ariel Lauren Wilson from Edible Manhattan.

Jennifer Smith the Executive Director of New York Cider Association and Sara Grady Founder of NY Cider Week discuss the state's commitment to cider and upcoming events. I sat down for a chat with these two women who are cider beacons for the Empire State. We were all attending Cider Feast 2016 a Food Karma Project created by restauranteur and all around good guy and one of my picks for NYC's Best of the Best Publicans around award Jimmy Carbone of Jimmy's No. 43. CiderFeast was held alongside the East River near the upper East Village. We sat on three chairs with a bottle of Bone Dry Cider from the Brooklyn Cider House. With cups in hand we kept on talking through the noise of a biplane taking off on the river besides us and the sounds of the city. The New York Cider Association is comprised of a 9 member board. The members are growers, cidermakers and work on a sustainable farming culture. The New York Cider Association is a non for profit.  It has memberships for cideries producing between: 1 and 5K Gallons 5 - 25K 25 - 250K and 250 and up Additionally, NYCA has memberships for growers, associated industries such as distributors and equipment suppliers, cideries-in-planning, and enthusiasts. NYCA' cider goal is increase tourism, cider and apple marketing, provide assistance with value added capital grants, and work towards making it easier for cideries to get licensed. The Association does get help of the  Empire State Development Cider Week in New York grew out of the Cider Project a Hudson Valley an Apple Exchange with NY and French cideries (listed below). CiderWeekNY was started in 20111. The NY Association grew out of Cider week. What is cider and how is the Association informing consumers? By working with professionals in the beverage trade and working towards making them ambassadors for cider Jenn Smith's tips on forming a Cider Association: Being open to a diversity of communication styles. Build time into your life for the spontaneous and important educational conversations. Anticipate opportunities for bringing together your cidermakers, showcasing their services to the consumer audience. Cider Weeks in New York State Cider Week NYC was started in 2011-will be held October 21st through the 30th for 2016 Cider Week Hudson Valley (CiderWeekHV) in June Cider Week Finger Lakes (CiderWeekFLX) also in October. For 2016 October 1- 9th Contact Jennifer Smith, Executive Director of New York Cider Association email: nyciderassociation@gmail.com Contact Sara Grady, Vice President of Programs | Glynwood email: sgrady@glynwood.org Mentions in this chat Colette Rossant in Le Perche, France. Cideries included in the Cider Project Cidrerie Traditionnelle du Perche, La Maison Ferré, La Ferme du Chêne, Domaine du Ruisseau . And Calvados: Cave Coopérative de Calvados du Perche Sabine Hrechdakian, who produced Cider Week with Sara Grady in the first few years, she is a partner in Wassail, a cider bar in NYC. Alec Steimetz of Buskey Cider in Richmond Virginia, provided an update on the new Richmond Virgina cidery Buskey Cider. Listen to Alec's chat Episode 023 via iTunes http://apple.co/1MBZoGW Ria will be taping an chat with Normandy cidermaker Eric Bordelet this September. Become a Patron of Cider Chat via https://www.patreon.com/ciderchat?ty=h and be part of the behind the scenes taping of this very special chat with this world renown cider man.

The Portland Beer Podcast covers the Portland Beer and Cider scene and beyond. Here on episode 5 we are talking Cider! Our guests in order of appearance are: Emily Ritchie Executive Director of the NW Cider Association, Galen Williams Bull Run Cider, Mike Thierfelder Woodbox Cider, and Shannon Kaylee Wolcott Mosley ^ 5 Cider (High Five Cider). Emily starts off this episode talking with us about the NW Cider Association and the awesome events they host throughout the Northwest. Then we visit with three awesome cider makers -- Galen Williams Bull Run Cider, Mike Thierfelder Woodbox Cider, and Shannon Kaylee Wolcott Mosley ^ 5 Cider (High Five Cider). We close out this episode with a preview of the 2016 Oregon Cider Week including the Pomme Boots Cider Brunch happening at Old Salt Marketplace Sunday June 26th, 2016. Lots of fun this episode including Esopus Spitzenburg! “What is Esopus Spitzenburg?” - you ask? You will just have to listen to find out! The Portland Beer Podcast is brought to you by Portland Culinary Radio, and is recorded at Culmination Brewing Company. Steven Shomler is the host and Ken Wilson is the co-host! Many thanks to Ken Wilson the Media Maestro for his amazing engineering and editing!

It’s Cider Issues on Cooking Issues! Dave Arnold is joined by two bad-ass cider makers, Leif Sundström of Sundström Cider & John Reynolds of Blackduck Cidery. Together, they talk about some cider history and solve some listener questions related to apples, keeving and cider making. The Cider Makers Sundström Cider is a new cidery based in the Hudson Valley of NY.  Leif Sundström began Sundström Cider after 10 years of working in the wine industry.  Beginning in Portland, OR Leif worked as opening beverage director for Le Pigeon restaurant before transitioning to more intimate aspects of the wine industry, first as harvest assistant and cellar hand at Boedecker Cellars and later moving to NYC to work as Portfolio Manager of Terry Theise Estate Selections at Skurnik Wines.  After leaving Skurnik, Leif spent a harvest season at Weingut Leitz in Rüdesheim, Germany before moving to the Hudson Valley to pursue the challenge of maximizing the potential of cider.  Sundström Cider focuses on select wild harvest apples, older heirloom and cider apple varieties, as well as several species of crab apples in an effort to make vinous, age-able ciders that seek to speak of the place they come from.   John Reynolds co-owns Blackduck Cidery with his wife Shannon and their two out of control red headed daughters, Pippin and Idunn. He’s spent most of his adult life involved with fruit and hard work, although not necessarily at the same time. The orchard was planted fifteen years ago and culminated in our first vintage in 2013. In his spare time, The Lawrence Welk Show and the intricacies of Dr. Seuss’s word play consumes many long mindless hours.

This week, host Jimmy Carbone is on location at Jimmy’s 43 in the East Village for a special Cider Week edition of Beer Sessions Radio. On this episode, Jimmy is joined by Stephen Valland (Founder/Owner of Brooklyn Brew Shop), Rich Blair (National Sales Manager of New Holland Brewing & Artisan Spirits), Adam Dickerson (Midwest Sales Manager of New Holland Brewing & Artisan Spirits) and Joe Stelmark (MidAtlantic Regional Sales, New Holland Brewing & Artisan Spirits). The experts share their thoughts about various aspects of the beer and spirits business.

On this special Beer Sessions Radio Cider special recording, Jimmy sits down at the Spring 2015 Edible Magazine's "Good Cider" event in Manhattan. Cider guests include - Sara Grady of Glynwood, Andy Brennan of Aaron Burr and several others!

Tune in to a special Cider Week Special episode of Beer Sessions Radio as Jimmy Carbone is joined by Ellen Cavalli of Tilted Shed Ciderworks Sonoma, California, Polly Giragosian from Aaron Burr Cidery in Wutsboro, New York Gay Howard & Kay Michaels of United States of Cider. Ellen Cavalli and Scott Heath are the duo behind CA's Tilted Shed Ciderworks. Polly Giragsoian and Andy Brennan are the team behind NY's Aaron Burr Cidery. Ellen & Polly talk about East Cost vs. West Coast terroir, and the art and craft of small batch, homestead, orchard-based cider making.

This week Jimmy Carbone is on location at the Lower East Side’s Wassail for a special Cider Week edition of Beer Sessions Radio. Wassail’s Ben Sandler, Sabine Hrechdakian, and Dan Pucci with Blackduck Cidery’s John Reynolds pour out their expertise, insights, and questions about all things cider. Located on the “new” Orchard Street, Wassail is a neighborhood restaurant and bar serving area ciders to a variety of palates. John Reynolds of Blackduck Cidery, “one of the most exciting things happening in American cider today,” discusses his choice of fruit and the variety of styles he uses in fermentation. From the perry pear to Pegasus, ice ciders to terroir, you can’t miss this Cider Week special served cold on Beer Sessions Radio.

This week on The Farm Report, host Erin Fairbanks is getting into the spirit of Cider Week! Welcoming guest Steve Wood of Farnum Hill Cider to the program, he is noted as a great apple grower, bug and fungus expert, cider fermenter, blender, and advocate to fellow-orchardists. Talking to Erin about the evolution of the cider business including the range of apples grown in the orchards, Steve shares the uses of varieties of apples, some of which are actually not meant for eating, rather meant for cider production. After the break, Erin and Steve discuss the up and coming market for those venturing into cider production. Steve points out that the apple market is on the precipice of becoming similar to that of the wine industry where growers grow fruit for the content on the inside versus its outer appearance, highlighting that great apples are not necessarily only shiny red or green. Tune in for a great talk on orchards, cider, and a case for unique apples. This program was brought to you by Heritage Foods USA. “I’ve been growing apples at the same orchard since 1975.” [4:07] “Apple growing is one step down from forestry.” [8:15] “There are going to be real cider regions soon and we are very excited about that.” [17:20] —Steve Wood on The Farm Report

This week on Fuhmentaboudit!, hosts Chris Cuzme and Mary Izett are in a full on celebration of Cider Week! Welcoming Devin Britton of Bad Seed Cider, he tells Christ and Mary how he and his business partner Albert Wilklow became involved in the cider business. As it turns out, Devin was always interested in home brewing and relays that before he turned 21 it was easier to try to make alcohol rather than buy it. Initially making homemade beer, the pair found their calling by making cider for friends that demanded they go into production. Recently opening a tap room, the hosts implore how many ciders that they offer and find out that they offer other brands of cider as well. Devin explains that Bad Seed intends to make customers cider fans, not just Bad Seed Cider fans. After the break, Chris and Mary get all the details behind the opening of the tap room, how the apple harvest has gone, as well as his insight regarding designing recipes. Tune in to hear what’s on tap for Bad Seed Cider’s future! This program was brought to you by Whole Foods Market. “We are one of the few cider companies out there that grow our own apples and press them.” [3:28] “Since we’ve opened a couple weekends ago response has been overwhelmingly great.” [18:35] “We are going to be packaging those seasonal ciders in 12 ounce cans in 4 packs.” [23:33] —Devin Britton on Fuhmentaboudit!

This week on Eat Your Words, host Cathy Erway is getting into the spirit of Cider Week! Welcoming James Beard Award winner and author of the new book “Apples of Uncommon Character,” Rowan Jacobsen, he and Cathy discuss that there is indeed life beyond Red Delicious, and even the Honeycrisp Apple. While supermarkets limit their offerings to a few waxy options, apple trees with lives spanning human generations are producing characterful varieties. Rowan explains during an in-studio apple tasting that such apples are now in the midst of a rediscovery. From heirlooms to new designer breeds, a delicious diversity of apples is out there for the eating. With guidance from Rowan’s book, readers can find 20 recipes, savory and sweet, resources for buying and growing, as well as a guide to the best apple festivals. Ring in fall and rediscover the apple in this episode! This program was brought to you by Cain Vineyard & Winery. “Fuji and Gala are on a world domination campaign.” [5:00] “The apple falls wicked far from the tree, actually.” [7:32] “If you’re going to make a pie with one apple, it should be Northern Spy.” [23:14] —Rowan Jacobsen on Eat Your Words

Mary Izett and Chris Cuzme are recapping Cider Week with Joy Doumis and Jeremy Hammond of Proper Cider! Joy and Jeremy have been making cider in their home for years since their first experiment using apples from the Prospect Park Greenmarket! Tune into this episode to hear how cider-making differs from making beer or wine. Find out why yeast can be so unpredictable when used with different apple varieties. What constitutes “proper cider”? Tune in to learn why Joy and Jeremy spend so much time blending varieties of apples, and what qualifications are necessary for single-variety ciders. What varieties do Joy and Jeremy prefer to use? Tune in to find out on this week’s episode of Fuhmentaboudit! Thanks to our sponsor, Fairway Market. “We are just now figuring out what our ‘thing’ is, and it comes back to blending… Whatever happens during fermentation- we embrace it!” [6:30] “When brewing on a small-scale, a small problem can ruin everything.” [9:10] — Jeremy Hammond on Fuhmentaboudit! “I look for interesting flavors, and that also comes from playing around with different yeasts.” [17:10] — Joy Doumis on Fuhmentaboudit!

On today’s episode of Beer Sessions Radio, Jimmy Carbone is celebrating New York’s Cider Week! Dave Brodrick of Blind Tiger and Worthy Burger joins Jimmy to share some of his cider-making experiences. Joy Doumis and Jeremy Hammond of Proper Cider are in the studio talking about making cider at home with apples from the GrowNYC Greenmarket. Sara Grady is in the house from Glynwood, and she’s talking about The Apple Project, the Cider Week initiative, and the differences between French and American ciders. Later, Jimmy calls up Steve Wood from Farnum Hill to talk about some of his ciders (including the Extra Dry and the Kingston Black), carbonation, grafting, and the numerous varieties in his orchard. Also on the phone is Dan Wilson of Hicks Orchard. Tune in to hear him talk about the importance are experimenting with different apple varieties in cider-making. This program has been sponsored by GreatBrewers.com. “There are elements that I really enjoy in champagne that are intrusive in cider.” [15:00] “Grafting is a process of vegetative propagation… Everything from the point of the graft is genetically identifiable to the parent tree.” [27:40] — Steve Wood on Beer Sessions Radio “You can blend different varieties to learn what their strengths and weaknesses are.” [44:15] — Dan Wilson on Beer Sessions Radio

This week on Beer Sessions Radio (TM), Jimmy Carbone celebrates Cider Week! Tune in as he talks to cider expert Christian Drouin , Greg Hall of Virtue Cider and Steve Wood of Farnum Hill Ciders. Learn more about varieties, production and what it takes to turn apples to delicious cider. Fall is the perfect season for cider, so tune in and learn everything you need to know to appreciate one of the best beverages on the market right now! This episode was sponsored by GreatBrewers.com.