Podcasts about cyder

Play Episode Listen Later Apr 27, 2022 56:01

Yes! Cider has a back story behind the American Revolution In the 1700s ceramic teapots were the political bumper stickers of the day! In this episode we hear about the Cyder Act teapot that the Museum of the American Revolution located in Philadelphia, Pennsylvania has just acquired. The museum's Curator of Collections, Mark Turdo, tells us how the British based uprisings against the over reaching Cyder Act played a pivotal role in the American Revolution - in that they help to teach American how to protest! Placing your dissent on teapots was an obvious protest and that is exactly what the Cyder Pot helped to teach! In these modern time uprising against tyranny happens on a daily basis, but colonist in the New World were dedicated to the crown and it was unheard of to revolt...That is until they began seeing English cidermakers revolt against taxation when the Cyder Act was introduced. These ceramic Cyder Act Pots were made in England and displayed in homes, but their symbolism was far reaching. Taxation's heavy hand was being push back and that alone was monumental forward thinking! The Stamp Act in America Gets Repealed Great Britain was on the hunt for more revenue and the Stamp Act was their ticket in the New World. It was set up to stamp a duty (tax) on newspapers and legal and commercial documents. Thanks to the models of resistance displayed by the British cidermakers and their Cyder Act Teapots, Americans saw that they too could revolt against taxation! The Stamp Act never gained footing and was repealed a year after it was introduced. This is all to say that the path to freedom and independence from tyranny is not always a straight forward path. The Cyder Act Pot is a perfect example of a monumental sidebar lesson that helped fuel the American Revolution! Take a deep dive into this story in English Cider Fermented the American Revolution via Mark Turdo's blog Pommel Cyder Mark A. Turdo Mark also recommends Chapter 4 "The Cider Tax, Popular Symbolism and Opposition in Mid-Hanoverian England," in Markets, Market Culture and Popular Protest in Eighteenth-Century Britain and Ireland, edited by Adrian Randall and Andrew Charlesworth. Help show case Cider's place in the American Revolution Your tax-deductible gift will allow The Museum of the American Revolution to complete the acquisition of this 18th-century teapot with the inscriptions “No Cyder Act” and “Apples at Liberty”. Adding this rare piece to the Museum's collection will help visitors see how taxation incited protests for increased liberty on both sides of the Atlantic, and ultimately led Americans to declare independence. Go to http://support.amrevmuseum.org/cider Hear English cidermaker Julian Temperly share his tale and take on the historial Cyder Act Clock Contact for the Museum of the American Revolution Museum website: https://www.amrevmuseum.org/cyderpot Address: 101 South Third Street Philadelphia, PA 19106 Mentions in this Chat Mentions in this Chat French Cider Tour | Normandy and Brittany September 18th-24th, 2022 InciderJapan - Japan's first and only bilingual magazine dedicated to all things cider Episode 181: The Cider Insider | 100 Craft Ciders to Drink Now with Little Pomona/UK Support these Sponsors of Cider Chat so they can continue to support this podcast and help you make great cider! Fermentis - Yeast and Fermentation Solutions for Cidermakers. Send in your yeast quesitons for an upcoming interview with a Fermentis tech to info@ciderchat.com Sraml - Food Processing and Cidermaking equipment specialist Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

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Ep28 — Our Beers, Wines and Ciders of the Year 2021

The Pellicle Podcast

Play Episode Listen Later Jan 11, 2022 62:54

Look, here's the truth. I would love it if more of you listened to my podcast, and so please accept this episode as a bribe. I want you to know what my favourite beers, wines and ciders of the year are, and I want you to revel in the joy of experiencing them as much as I did. But if you want to find out what they are, which includes no less than 17 beers (in hindsight, post-edit, I will make this smaller next year) then you've got to tune in. I won't be sharing this list anywhere else.I love making this podcast, it's become one of my favourite mediums for creativity. This has become especially the case since I switched up the format of the show towards the end of 2020. I'm stoked that those who listen to it enjoy the style, and my off the cuff riffing on our favourite beverages, and I pledge to try and record as many as I'm physically capable of in 2022.I'm especially thankful of the support of both our new sponsor, Hand & Heart, along with our generous Patreon subscribers. Thanks to them I've got a bit more time and space to spend more time producing podcasts this year, which means more episodes for you to enjoy! If you're able to support our content at Pellicle, then please consider signing up to our Patreon. Every penny goes back into making more features and podcasts.Please enjoy this list of things I really enjoyed over the past 12 months, and stay tuned, because we've already got more episodes in post production that should be released soon!This episode of The Pellicle Podcast is sponsored by Hand & Heart. We've partnered with them to offer listeners of The Pellicle Podcast a free 30-minute advice session. You could be a business owner wondering what the hell DEI means, an employee wanting to upskill, thinking about starting a business, or at a loss of how to develop your current business. To sign up head to www.handandheart.eu/pellicle

wine beer dei beers craft beer cider natural wine ciders matthew curtis cyder pellicle

285: Cider Chat | Cider's Media Part 4

Play Episode Listen Later Aug 18, 2021 58:38

Who is Cider Chat? In Part 4 of this series on Cider's Media it is time to talk about Cider Chat - the podcast that is hosting this series! As you listen to this episode you will hear Ria discussing and reading from her interview for RealBrew a magazine that features Cider in one issue per year. Note RealBrew publishes their hard copy magazine 6 times per year. The heading of the interview is: Cider Chat - A Touch of Experience The story about one of the most famous talk projects dedicated to cider. I am a fan of quality libations and come from a family that upholds the tradition to starting each holiday gathering with a raised glass and toast. As a child I was taught that it was an honor to drink with my grandfathers and not one that they nor I abused or took for granted. These same grandfathers were at one time known as Bootleggers during Prohibition and my paternal grandfather always had a barrel of cider at his farm. The apple tree in his backyard had 5 different varieties grafted onto that one tree and the children were taught not to climb its majestic branches. We knew at an early age that it provided food and drink to our family and as such was revered. My own parents also did a bit of fermenting. I first learned how to make beer and then began to ferment grapes and apples. My novice background in fermenting was just enough to land me a fun side gig as a craft beer writer in 2003. I have been writing a bimonthly column and an occasional feature all these years later for that same craft beer newspaper called Yankee Brew News (YBN). For many years, I was one of the few women beer writers in the US, who was also actively making cider, teaching cidermaking courses, and had a platform to write about both beer and cider. At first the editors at YBN were reluctant to publish news on cider, but eventually they let me plug in articles during each apple harvest season. In 2013, I knew cider was finally getting a wider audience. That same year, while judging at the annual Great International Beer Competition in Rhode Island, we had an uptick in the number of ciders being entered into the competition. The next year, the number of entries tripled and even more notable a commercial cidermaker flew across the country from California to represent his brand. Cider sales in the US was growing exponentially during this time. Also in 2014, while at that same competition that highlighted beer, everyone wanted to talk to me about cider. They knew, via my writings, that I was regularly teaching a “how-to make cider” course at a local cider festival. That festival called “CiderDays” is now the longest running and most celebrated cider event in the US and takes place on the first weekend of November. Being part of CiderDays when it first started back in 1994, allowed me to meet the early cider pioneers in the US before the current modern day cider movement we see today. Pictured left to Right: Chuck Shelton of Albemarle Ciderworks, VA | Bartosz Gałka/ Poland Anzu Fernandes of La Sidra and Randall Graham Professionally, during all this time I was quite busy working as the CEO and Founder of an international consulting firm focused on conflict management. During my travels I would always set aside time to visit a cidermaker, orchard, and breweries. Blame it on fate that at the same time the cider market was growing, I was looking at scaling back my consulting work. I already had a weekly podcast on my specialty in managing violent situations, so I decided why not create a second podcast solely on cider. The decision was easy to make due to the growing interest of cider in the US and the uncanny number of “cider experts” popping up on the internet. I launched the first episode of Cider Chat in the fall of 2015 and it is now in its sixth season with nearly 300 episodes. All the episodes are archived and free to download via the Cider Chat website and all the podcast App directories such as Apple Podcasts and Spotify. I post an episode each Wednesday and feature interviews with makers, cider enthusiasts, and people in the cider industry worldwide. Episodes are between 30 minutes to one hour in length and usually begin with “News from Out and About in Ciderville”. The listeners of Cider Chat are a very engaged audience, so often I am reading letters sent to me. For each episode, I select a specific theme to discuss and also have series on topics such as the 2020 four-part series with Russian cidermakers. There are currently 5 episodes featuring Russian makers, which is quite exciting as this is such a new category for the country and the cider, I have tasted thus far is quite impressive! Alexander Ionov of Rebel Apple based in Moscow is show casing the apple variety known as Antonovka in his cider called Bride. It is a wonderful aromatic cider that is very fruit forward with a touch of tannin. I had Alex on Episode 216. 2018 Totally Cider Tour with Etienne Dupont, Eric Bordelet, Ann Marie Thornton of James Creek Cider In February 2020, I was set to meet Russian cidermaker Maxim Brecht. He along with a group of Russian cidermakers were attending Cidrexpo in Normandy France, so we set up an interview. I was honestly expecting a group of men, but when Maxim walked through the door with three women who were all making cider I was floored! Their passion and joy for cider was contagious. I titled Part 1 of the four-part series “The Russian Cider Party Starts Now!” It featured Alina Lotkeva who via her I Love Cider brand is helping to boost Russian cider. Olga Efremov and her cidermaking husband Micheal Efremov are both sommeliers and their brand OMG shows their level of skill honed from the wine world. I love following Olga's Instagram posts because her ability to describe cider is heavenly! RealBrew's own editor Elena V. Tyukina made me do a mental double take, when I realized that not only is she Owner and Head Brewmeister at Knightberg Brewery in Saint Petersburg, but she is also already winning awards with her barrel aged cider, the 2017 Force of Gravity! Maxim's own bottle conditioned cider is exquisite. I can't wait to see what all these and the many more Russian makers have to offer moving forward. People listen to Cider Chat via the website, podcast directory Apps and at the Cider Chat YouTube channel. The goal for this podcast is to “be everywhere” thus I also have social media accounts on Twitter @ciderchat, Instagram @ciderchatciderville, a Cider Chat Facebook page and even a TikTok page @ciderchat. In 2018, I launched Totally Cider Tours and have since led cider tours both in Europe and in the US. I started this side business because so many listeners wanted to visit the cidermakers that I have interviewed. Tour guiding comes naturally to me due to my organizational and facilitation skills and my extensive work as a wilderness guide. Early on and for some time, I have paid out of pocket to produce the podcast. It is still a one person show with me both Producing and Hosting, but I am slowly extending my reach and looking at hiring a virtual assistant as the podcast's audience continues to grow. Cider Chat is partly supported by patrons and sponsors. I do take FAM trips which are paid press tours to help promote cider in a particular region of the world. My goal is to show case the local terroir and to celebrate the people, local foods, and sights. I have interviews featuring the following areas in the world, Asturias, Australia, Canada, The Canary Islands, Catalonia, Chile, Denmark, Estonia, France, Germany, Ireland, Japan, Kazakhstan, Luxembourg, Nederlands, New Zealand, Poland, Portugal, Russia, Sweden, Tasmania, Ukraine, United Kingdom, and the United States (nearly every state). Jenifer Dean of County Cider Carol B. Hillman of New Salem Cider Alex Ionov - Rebell Cider Mike Johnson, Ria and Albert Johnson of Ross Cider and Perry Company I don't expect guests to reveal their “secret recipe” for making cider. There is no secret. It is pretty straightforward and is more a matter of skill, which takes time, and the right kind of apples. What I do look for from each guest, is their own story and what inspires them to make cider. This often leads us to a much broader history that entails family, food, and local cultures and customs. Here are just a few of the people I have interviewed on Cider Chat and their simple quotes that have stood out for me and have inspired listeners around the world. Let's start in a region well known to have the oldest recorded references to cider and head to Asturias and its coastal city of Gijon. It is estimated that the average yearly intake of “Sidra” here is 65 liters per every man, woman, and child. This region of Spain has a cider celebration nearly every weekend of the year. And also hosts the International Hall of Gala Apples in the Fall which I attended in 2017. There are 2500 “Asturian only” varieties of cider apples with 200 varieties considered endemic to only Asturias. Every brand of Natural Sidra, has at the minimum 6 varieties of apples in the blend. Asturias makers produce 100,000,000 liters of Sidra per year. And there are even Cider pourer competitions! The long pour or the “Colene”, where the cider is poured from at least a meter from bottle to glass is done to release the carbonic gases in the sidra. The glass is held on a slight angle to catch the pour with only about an 1/8 of a cup or 29 milliliters poured into each glass. The result is a frothy amount of cider which is meant to be drunk right away, much like a shot of vodka. One does not sniff and swill sidra. While in Gijon to attend a cider competition, I interviewed Anzu Fernández for La Sidra magazine. Anzu it should be noted speaks 15 languages and is a medical doctor. He is also what I call “Cider Bold” with his unapologetic views of his region's quality of cider saying, “Asturians are quite expert in cider. You won't fool anyone with a low-quality cider.” Anzu's interview can be heard in episode 062. Skipping back to the US, in 2015 I was able to meet and interview Randall Grahm, while visiting my own family in Santa Cruz California. I have since posted two episodes with him, the first in 2016 in episode 012 and the second in 2019, in episode 188. Randall is the recipient of multiple James Beard Awards and is a prolific writer with a whimsical touch. He is known in the wine world as the “Rhone Ranger” and turned the category upside down when he introduced screw caps to high end bottles of wine. Recently he sold his label “Bonny Doon Vineyards” in California to work on his new estate vineyard Popelochum which is south of where he started his innovative winemaking 36 years ago. His 2013 “Querry”, a blend of quince, apples and pears is part of the reason why I first sought him out for an interview. He approaches cidermaking from a winemaker's view and says, “What I am doing with grapes one might want to consider doing with apples.” Coming from one of the premier winemakers in the US today, I view this simple statement as a call to action. John Bunker resides on the east coast of the US in the state of Maine and is a renowned apple detective. He just published his newest book “Apples and The Art of Detection” in 2019. John is often asked to identify trees abandoned at old homesteads and as such has been able to elevate awareness around lost apple varieties. John says, "With the work that I do around heritage apples. What I'm looking for is a variety that maybe someone introduced a 100 years ago, or 200 years ago, or even 300 years ago." John Bunker is looking at the long run that cider has had and the long future ahead. He has also inspired a new generation of apple detectives. You can find John featured on episodes, 016: Super Chilly Farm, 028: Apple Identification, 264: Grandma's Perfect Orchard. Tom Oliver is a celebrated maker from Herefordshire who is well known for both his ciders and perry and many collaborations with other cidermakers and brewers. Tom has been featured on episodes 029 when he talks about his coveted hopped cider and episode 105 on making perry. Says Tom, “I'm a big fan of the concept of a family of cidermakers. We may all be making cider in different ways, different business models, but what we do need to do is get on with each other.” Considering that cider is still a small niche in a huge world of drinks, this advice is spot on for cidermakers worldwide. In episode 035 Danielle von Scheiner of New York City shares how she donates a portion of her ciders to charitable causes in NYC and says, “We give a little part of the "Big Apple" to anyone who drinks it [our cider].” She is putting the "BIG" back into New York City's apple love with so much of her charitable contributions and as such is an inspiration to all. I recorded episode 044 with Sebastian Lousada who lives on a mountain top in the state of Vermont. He is both licensed to make cider and to distill. I am a big fan of his "Pomme-de-Vie" an organic apple brandy. The cidery is named Flag Hill Farm and is operated fully off the grid being supported by solar panels. It is here that he has been producing cider for nearly 30 years making Flag Hill Farm one of the oldest cideries in the US. As such he has the long view of cider over time and says, “Back then people had no idea what cider was or that it even had alcohol in it. Because of the confusion over Sweet Cider which is fresh pressed apple juice, we decided to spell our product with a “Y” and so it is spelled as “Cyder” to differentiate it from other products. On a good year we make 4000 gallons of cider. Because we only want to use apples that we have grown.” Further to the south in the state of Virginia the Shelton family run Albemarle Ciderworks & Vintage Virginia Apples. I've featured Chuck Shelton who is the Head Cidermaker on episodes 056 and 254. At most every cider event you will see Chuck with a bag of bottles and if you are lucky, he will slip one out and pour you a sip. The cidery makes some of the finest single varietal ciders and blends in the US. I love how Chuck sums cidermaking up by saying, “Cider happens. If you squeeze juice out of an apple and put it in a jar. As long you manage the vinegar bacteria, you're gonna make cider and its gonna make itself.” My journey in cider has taken me to France on a number of occasions. When I reached out to the French interprofessional association of cider-based controlled appellations (I.D.A.C.) for recommendations they immediately directed me to Agathe Letellier. I was headed to Normandy to interview cider producers and to plan a cider tour. When I arrived to her seaside orchard, I saw giant photos of happy cows posted out in her orchard. I knew I was in the right place! Agathe has done a wonderful job making her cidery tourist friendly. She and I shared a very long belly laugh that you can hear on episode 049, when I told her that American cidermakers sometimes add coffee to their cider. Her label is Manoir d'Apreval and is located by the scenic harbor town of Honfleur. She is the current spokesperson for Calvados in Normandy. Agathe sums up what takes place in the barrel of Calvados by saying, “We have an evolution in the bottle.” I am forever thankful that I had the opportunity to interview Jérôme Dupont (1970-2018) of Domain Dupont for episode 098 at the Normandy estate. He was an innovative cidermaker and helped to move Norman ciders out into the world market. Without a doubt he was the leading figure in promoting Calvados. He is the great grandson of Jules Dupont who bought Domaine Dupont in Pays d'Auge with Calvados in 1887 helping to move his cattle raising family into the spirits industry. Today his father Étienne Dupont runs the estate. Jérôme said, “You don't master wild yeast. You get to know them and get to anticipate a little bit of what they will do. But you need certainly time and attention. It is much simpler to pitch selected yeast. But the complexity of the cider is due to the apple varieties and the wild yeast.” In 2020 I recorded a Calvados tasting with Jérôme's father, Étienne, which is the featured in episode 265. Being able to taste cider with such a master crafter was undoubtedly a highlight of my career. He describes the act tasting of Calvados by saying, “You put it in your mouth, you keep it [Calvados] in your mouth and the aroma's go up.” Thanks to an introduction by Randall Grahm, I was able to meet French maker Eric Bordelet. He is considered an elusive maker whose cider and perry is often touted as some of the best in the world. He had worked many years as one of the top Sommeliers in Paris before heading back to his family's Domaine in Normandy. He was encouraged by his late friend Didier Daganeau, who was a winemaker and well known for his Sauvignon Blanc, to become a cidermaker. That advice was spot on and today over 75% of Eric's product is exported to sites outside of France. On episode 057 he says, “The only school for me is taste, taste, taste” which shows how he views cidermaking to being like a chef in a kitchen. In 058 he discusses why he prefers to blend apple before pressing and does not do single varietal ciders, “It is my opinion of cider to have more balance [to blend].” The cidermaking tradition in Poland dates back to the 16th century, but is only recently gearing up once again. My guest Bartosz Gałka of Poland in episode 064 says “The main point is to try, to learn, and enjoy!” Considering that the country grows a lot of apples but is now only just beginning to celebrate the fermented juice in the glass, makes this country one to put on the cider watch list! Canadian cidermaking like the US was thrown out of whack due to Prohibition. One of the key influencers of cider is County Cider based in Prince Edward County in the Canadian Province of Ontario that began selling cider in 1996. This cidery was launched by Grant Howes a formidable man considered the Grandfather of Cider in Ontario. In 2000 Jenifer Dean who had studied winemaking joined up with County Cider. Sadly, her husband Grant unexpectedly passed away in January 2017. Their tasting room has a lovely view out onto Lake Ontario and you can see the trees close by that they keep the fruit on deep into the winter so to make Ice Cider. Growing their own fruit for cider is key, with Jenifer saying, "It is a shame that cideries are not growing their own apples. You need to have a sense of what you are growing in order to make good cider." Listen to Jenifer's interview in episode 137 Prince Edward County in Ontario has seen an uptick of cidermakers and one person in particular has been a regular guest on Cider Chat with over 10 episodes. His name is Ryan Monkman of FieldBird Cider. He has extensive experience in the wine industry and brings this talent to his cidermaking. Ryan specializes in barrel aging cider. He has taught many listeners of Cider Chat via episode 132 the technique known as Bâtonnage, which is stirring in the lees rather than racking them off the cider. Ryan encourages us all to “Use all your senses in the cellar”. In 2020 and then again, this year 2021, I published two separate Ask Ryan Series. The first was called the Quarantine Quad series and covered topics sent in by listeners on subjects such as American vs French oak for barrels and Maderisation, which is when barrels are intentionally left out to be ‘cooked by the heat and sun. The result is a high alcohol cider that is considered “Maderised”. In Part 4 of this series on episode 224 Ryan explained how to manage Flor or what is also commonly called “film yeast”, which can look like an oil slick on top of cider during conditioning. Though quite common it can be scary the first time you see Flor and it happens to both wine and cider. Ryan says, “Film yeast will consume oxygen which can be a good thing. But if it goes on for more than a couple of weeks you will lose aromatics. Do look out for acetobacter that is a form of film yeast and is more bubbly than other Flor, because it will eventually form vinegar.” Back in the southern state of North Carolina, cidermaking husband and wife team David and Ann Marie Thornton are showcasing a blend of their apples and local fruit in their Stargazer Series. The Prowling Peach is part of this series and is a barrel aged cider with peach juice. And the James Creek Heritage Ciders showcase their regional apples and are bottled in 750ML glass presentations! The terroir of southern apple varieties is uniquely their own. Says David, “In the South we are just starting to rediscover our cider heritage.” Listen to the Thorntons share their passion for cider in episode 179 titled South Apples. The Ross Cider Fest is a three-day festival that takes place to the west of London and has been hosted by the Johnson family for 25 years. Mike Johnson's son Martin manages the magnificent Yew Tree Pub and son Albert works alongside Mike and cidermaker John Edwards producing upwards to 90 ciders, many of which have one or two choice apples and some very fine single varietal ciders and perries. I was able to camp out in the orchard in 2019 along with a many other people who attended the cider fest. I interviewed Mike and Albert in episode 194. I admire all these men for their love of cider, their quality product and their honest and no-nonsense view on cider. Says Mike, “It depends why are you into cidermaking - if you just want to make something sweet and fizzy and sell as much as possible that's a different argument. Maybe… But if you are really interested in the apples you have to get to know them. And it is fun”. John Edwards whose full name is John Michael Leslie Edwards is also known as John the Cidermaker. In addition to helping the Johnson family he also has his own cider label called “Fly Be Night”. He says, “The most important thing is to eliminate hurry. With cidermaking you have to be patient.” Eliminating hurry is likely one of the most poetic ways to describe cider that I have heard of to date. Besides excellent cider his labels are also poetic and to the point reading, “Look close into the label and you will see, words of wisdom, fun and mischievous glee! …There are no surprises, just a straight up fact – this cider contains – 0% Shit”. You can hear John's story in episode 192. In episode 198 I had the honor of interviewing Cornell University Pomologist Gregory M. Peck PhD. He has been a Professor of Pomology at Cornell, since 2015 and is helping to usher in the pomologist of the future. Needless to say, he has a wide view on cider both in the US and internationally which is why when he says, “The cider industry is going to grow very rapidly.” I listen. There are a number of cideries in what is known as the Finger Lakes region of New York state. I did a FAM tour of this area and was impressed by the people and their products. When I interviewed Garrett Miller of the Finger Lakes Ciderhouse and asked why he became a farmer and then cidermaker his reply was straightforward and familiar. He said, “It looked like a really enjoyable way to spend a life.” After spending the afternoon at this booming cider house that is complete with an onsite restaurant, and a large farm called the Good Life Farm there is no doubt that Garrett's words ring true. I interview him in episode 203. Back in my home state of Massachusetts is what many call an “Orchard Museum”. This orchard is located at New Salem Cider and has been cared for by the same pruner for the past 30 years. The orchard has a bonsai sensibility with the apple tree's water sprouts turned into “Apple Pretzels” and many 100-year-old trees everywhere. The gentle woman farmer who brought this colonial era farm back to life nearly 50 years ago is Carol B. Hillman. She is ninety+ years young and has hosted a harvest fest for the past 20 years at her Cider Mill. I interviewed Carol in episode 192 titled “Cider Revitalizes a 1750 Colonial Orchard”. In this episode Carol told the story of how she chased a hunter out of her apple tree and brought back this old colonial homestead. Her original sights were on the house, but then she turned her sights on the abandoned orchard to bring it back to full glory saying, “Without apple trees we are nothing.” And thanks to the apple trees we have something that is essentially a time capsule of a fall harvest season. Cider may be bubbly or still and sometime a mix of apples or one specific variety. Some makers add other fruit or spices to their cider, but one thing is certain, “We All Love Cider”! Mentions in this Chat Northwest Cider Club - cider from the Pacific Northwest shipped directly to YOU! Try the elevated box of cider, give cider as a gift that keeps giving! Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

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Episode : 35 Apple Cyder Vinegar Use

Home Remedies

Play Episode Listen Later Feb 15, 2021 6:39

In this episode i am gives you information about apple cyder vinegar. This is very use full for alkaline your body.

apple vinegar cyder

Room #7 - Star Spangled Cider

Play Episode Play 52 sec Highlight Listen Later Nov 30, 2020 125:24

Interview: Albert Johnson - Ross on WyeCider Review: Oliver’s - Gold Rush 8 RawJoin hosts Gabe Cook, Grant Hutchison and Martyn Goodwin-Sharman as they swill the planters and remember to use the right software when they record Neutral Cider Hotel!Grant has packed his cider collection away ahead of a big move and rubbed lockdown in Martyn’s face, before the guys mull over mulled cider. Cider George sparks joy for Gabe with a supermarket cider, before Martyn reels off a list of bottle shops and tries not to offend everyone selling fantastic ciders! Martyn kicks off the news with some Perry praise and a middle-earth identity crisis, Gabe dives the guys back into the depressing world of Minimum Unit Pricing, and Grant questions the ‘original’ artwork for author Gabe’s new book. For the big interview, the guys invite one of Herefordshire’s finest to the ho (Gabe slang for hotel, apparently), Albert Johnson of the award winning Ross on Wye Cider. The 4th generation cider maker at the site, Albert’s heritage is matched by his creative and forward thinking approach to cider. The guys cover everything from the “most complete Perry they’ve released,” Grant’s store room of kegs, funk music and Gabe’s maddening digressions!This week’s tasting is with another Herefordshire legend, Oliver’s Gold Rush 8 - Raw. Grant and Martyn have both waxed lyrical about the Gold Rush range, and this new 750ml Raw version has been one of interest. Something fishy is definitely going on, so make sure to drink along whenever Gabe mentions bagels! Next up, a new game for our overseas listeners still full from Thanksgiving dinner; Star Spangled Cider! Historic cider references linked to the founding fathers, hard questions and hard cider! There is controversy with the answering, so let us know if you feel either of the contestants were robbed! Do be warned, there are interesting impersonations in this representation of American history!And finally, the guys answer the listeners questions, with up and coming cider makers to look out for, and there’s some controversy when it comes to defining language in cider.Other Links:Gabe wrote a book: CiderologyGrant has a cider business: Re:StalkMartyn loves to talk about cider: CiderShitThe Rest of The Team:Executive Producer/Editor: Scott RiggsMusic: Billy KennedyConnect: Instagram: NeutralCiderHotelTwitter: NeutralCiderPodWebsite: http://www.neutralciderhotel.com

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Room #5 - The Cure For COVID-19

Play Episode Play 45 sec Highlight Listen Later Nov 16, 2020 109:29

Interview: Pete BrownCider Review: Ross on Wye’s Thorn PerryJoin hosts Gabe Cook, Grant Hutchison and Martyn Goodwin-Sharman on their tropical island of all things cider!The guys discuss Frightened Rabbit as an answer on a game show, TV appearances and unflattering celebrity comparisons (It's Ed Sheeran!) before delving into the news.Grant kicks off things with a return of Roger Wilkins, who has found the cure to covid! After the guys restored his honour in a previous episode, the now scientist has proclaimed his vitamin-heavy drink is the answer to the world’s problems. Gabe then takes the guys through the upcoming Cidercon, the world’s biggest cider gathering, which is now open for registration. This week’s interview is with a man who’s not just in the know with cider, he’s actually written the book on it. We’re happy to welcome three time Beer Writer of the Year winner, Pete Brown! Highly acclaimed beer and cider writer, Pete’s got a huge library of stories and an equal breadth of published books to match. From Craft: An Argument to The Apple Orchard, Pete takes the guys through the cider regions who think they invented it, cider top trumps with Tom Oliver, the problem with ‘craft’ in cider and wanky writing. We cannot confirm or deny if he had a masturbate after the recording! The featured cider this week is Ross on Wye’s Thorn Perry. Gabe’s favourite variety of pear, it’s a big, bold and bright perry with some very intense character. The Horse of Knowledge makes a return to discuss the Pet Nat process as the guys take their time with the drink. Finally, they go through the listener’s questions, featuring Burum Collective’s Helen asking about education in cider, before Grant reads out the listener’s weirdest places to drink cider in the weirdest Grant voice you’ll ever hear. Other Links:Gabe wrote a book: CiderologyGrant has a cider business: Re:StalkMartyn loves to talk about cider: CiderShitThe Rest of The Team:Executive Producer: Scott RiggsEditor: Scott RiggsMusic: Billy KennedyConnect: Instagram: NeutralCiderHotelTwitter: NeutralCiderPodWebsite: http://www.neutralciderhotel.com

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Room #4 - Annoyingly Succinct

Play Episode Listen Later Nov 9, 2020 116:52

Interview: Eve’s Cidery | Cider Review: Eve’s Cidery’s DeRidderJoin hosts Gabe Cook, Grant Hutchison and Martyn Goodwin-Sharman through these turbulent times by checking in to the Covid-free Neutral Cider Hotel!The guys go through blending cider, buying houses and an off the cuff discussion of apple varieties.In the news, Gabe kicks off things with some bad news about this year’s The Big Apple event in Herefordshire, whilst discussing his pie selection and fingering process. Martyn then humbly brings up his own writing for Graftwood as “news,” before delving into the journalistic mecca that is Bridport & Lyme Regis News for some cider-sciencetory! Finally, there’s a deep discussion on the etymology of the word “cheers”, featuring the worst impression of a gay icon from a half-cut Martyn.This week’s interview is the boy’s first trip out of the UK! Connecting with a wonderful duo in their home all the way in the Finger Lakes region of New York in the US, the Neutral Cider Hotel is proud to host Autumn Stoscheck and Ezra Sherman of Eve’s Cidery. An orchard-based cidery with a focus on organic farming and minimal intervention, their drinks are always stunning and the boys dive into deep conversation straight away. Moving through every subject in fine cider, from terroir and sense of place, self-taught banjo players, the difficulties of innovation and child labour in the name of art. The guys then sample Eve’s Cidery’s DeRidder after the conversation, and what a tasting it is. A 750ml wonder, a Pet Nat style cider made with stolen apples (scrumpy to the English!), hear the boys honest reaction and try to keep up with their pace. Drinking game this week, try and finish the bottle as quick as Martyn for a wild 5 minute ride! Finally, they go through the listener’s questions, featuring a new generation of drinkers, craft-kegged cider, Martyn’s pissed eyesight and the art blending in cider, featuring even more praise for DeRidder!Quote of the episode: “Well that’s what scrumpy does to a man.” - Martyn Goodwin-SharmanOther Links:Gabe wrote a book: CiderologyGrant has a cider business: Re:StalkMartyn loves to talk about cider: CiderShitThe Rest of The Team:Executive Producer: Scott RiggsEditor: Scott RiggsMusic: Billy KennedyToken American: Scott RiggsConnect: Instagram: NeutralCiderHotelTwitter: NeutralCiderPodWebsite: http://www.neutralciderhotel.com

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Room #3 - Disgust (woman)

Play Episode Listen Later Nov 2, 2020 100:54

Interview: Tom Oliver | Cider Review: Sxollie’s Golden DeliciousJoin hosts Gabe Cook, Grant Hutchison and Martyn Goodwin-Sharman as they check you into the world of all things cider!Episode Quote: “Can you tell me if my cyder ys cyld or fyzzy?” - Martyn Goodwin-SharmanIn the news, Grant kicks off things with a deep dive into excess apples and the pandemic’s effect on fruit growers, before Gabe brings in the launch of a $500,000 US study into the language of cider (or cyder)! And finally, Grant is hosting a cider music evening as part of the Salford Virtual Beer Festival happening on the 14th November 2020. Hosted by The Lady Sybil, featuring some wonderful cyders to drink with a live sync up.This week’s interview is with the legend himself; Tom Oliver of Herefordshire. One of the greatest cider makers of all time, and often cited as an inspiration by the current crop of makers, the awards he’s won over the years speak for themselves! The guys discuss the individual apple and pear varieties, and how the selection comes together in the blend for the perfect drink. Breaking down the apples to their basic categories, Tom explains his process, what varieties he uses and where he sources them, including his cough on January the 2nd and his irritable bowels. Gabe then goes head-to-head with Tom in a new segment called Pomme or Band?? Play along at home in a lonely drinking game, or listen to the bands after you’ve checked out of the hotel! The guys then sample Sxollie’s Golden Delicious. A South African cider that packs all the character of the Golden Delicious into a 330ml bottle, listen in to hear what the guys think of this little hustler!Finally, they go through the listener’s questions, featuring the difference between fine and bog-standard cider and how far dry cider can go. You can follow us on Instagram or Twitter and send your questions for the “experts” there.Other Links:Gabe wrote a book: CiderologyGrant has a cider business: Re:StalkMartyn loves to talk about cider: CiderShitThe Rest of The Team:Executive Producer: Scott RiggsEditor: Scott RiggsMusic: Billy KennedyToken American: Scott RiggsConnect: Instagram: NeutralCiderHotelTwitter: NeutralCiderPodWebsite: http://www.neutralciderhotel.com

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Tangent 6: Applicable Applications

Tangent

Play Episode Listen Later Aug 31, 2020 63:09

This is definitely not the episode promised to you this week, BUT that episode is coming soon, and it will be T O A S T Y (☉｡☉)! This week, the guys bring out their inner Gen Z and present several app ideas in a king-of-the-hill style free-for-all. Today's INGENUOUS, FUTURE-SHAPING MOBILE APPLICATIONS: Reliable Steering Wheel Shopping, SIDR™, Emergency Hotline Recorder, CIDR™, Streamlined Streaming, Side Her™, Cyder™, and a VR Social Platform. (ALL APPS LISTED ABOVE ARE PROPERTY OF TANGENT INC. AND WE WILL LITIGATE) The Podcast Recommends: L.A. Story Evil Dead 2 Stuart Ritchie, Science Fictions Get in touch at thetangentcast@gmail.com or (479)339-9041.

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Award-winning artisan cider producer and veteran music roady, Tom Oliver (Oliver's Cider and Perry) chats to Reading People about adventures in childhood literature and rock and roll. He mixes his sounds just as well as his ciders (yes, we did a taste test!) and is a local Herefordshire legend. Books: The Once and Future King by T.H. White On the Road by Jack Kerouac Diary of a Rock'n'Roll Star by Ian Hunter The History and Virtues of Cyder by R.K. French Go to 15.04 for Tom’s take on deciding which paths to take in life. Our chosen track: I’m Gonna Be (500 miles) by The Proclaimers Drinks menu - Oliver's Cider and Perry... Fine Cider Gold Rush Dry Cider(with Ryan Burk of Angry Orchard, New York, USA) Shezam Cider Dry Fine Perry

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The Kaptain Kunt Klub

Fish At The Wheel

Play Episode Listen Later Jan 12, 2019

After slogging up and down the M23 throughout the longest winter in living memory, we release this barrel of filth as the first of two new podcasts recorded on wet winter drives. Martin recollects the origins of the Fish Brothers, from vodka-fuelled performers at the Zap Club's Tuesday night talent show to a Sunday night institution at The Eagle. Moving further downstream we visit the BBC and ITV, where Martin and his bachelor boys form the Kaptain Kunt Klub to compete for the inaugural Kunt of the Year awards. The Kaptain leads his crew to Stonehenge and Bonfire Night at Lewes, where the locals hurl rockets as well as insults. For this episode's musical finale, Martin delves into the archives to present the early psychedelic classic from Salad From Atlantis, Something in my Cyder.Click to play: The Kaptain Kunt Klub

116: New American & Heritage Ciders | Newtopia Cyder, San Diego

Play Episode Listen Later Feb 14, 2018 70:46

Find this episode with complete show notes & photos and all episodes at the page for Cider Chat's podcasts. _____________ Rick Moreno opened the doors of Newtopia Cyder in San Diego County California in January 2017. He comes into the trade as an entrepreneur and owner of Tornado Seattle, a bar with a craft beer and spirits focus, also serving cider and food. Say’s Rick of his new venture with Newtopia Cyder that is both a cidery with Tastig Room, we are “making our own new American style”. He takes an engaging approach to educating and meeting the San Diego beer palate by having a set standard flight of ciders called “Four Core” Rick says, “I created a Four Core (flight of ciders) that hits every part of your palate. We use old world wine processes and blend them with new world beer ingredients” One side of the cidery is flanked with stainless steel tanks for making modern ciders. This variety can be made in 4-6 weeks and usually have a fruit or flavored component. The wall on the other side of the cidery has oak barrels stacked and filled with what Rick calls “Old World Heritage Cider”. The Tasting room has ample seating both indoors and outdoors. The taps were purposely design to be a bit high to facilitate a long pour as one would do when pouring sidra. Take home a can or crawler of cider of any of the Four Core Ciders. Join the Member Club and have access to all of the ciders being poured as a take home option. What to look forward to in the coming year from Newtopia Cyder? Distilling an Apple Jack Brandy in March 2019. Expansion into a 4000 square foot building area next door with a meat and cheese parlor too. There are 10 acres not on site but not too far away that is being used to grow cider apples. This location will be used as a destination site for weddings and events. Rick calls the growing Newtopia scene “a compound”. The feel though industrial is warm and engaging. Exactly what cider fans want in their cider compound. The logistics low down on Newtopia Cyder Newtopia is Open 7 days a week. Monday-Wednesday 3 PM - 9 PM Thursday-Friday 12 PM - 10 PM Saturday 11 AM - 10 PM Sunday 11 AM - 9 PM 12-15 minute ride from San Diego Airport. Of note: the road that Newtopia is on also has 56 breweries on that same road! Yes there is room for cider! Contact info for Newtopia Cyder eMail: mailto:hello@drinknewtopia.com Website: https://www.drinknewtopia.com/ Address: 10045 Carrol Canyon Road. Suite A San Diego, CA 92131 Telephone: 858-929-4305 Mentions in this chat 1. Rack over cider now. If you made cider in the fall and it has gone through primary fermentation any lees that has dropped to the bottom of the carboy will begin to affect the cider by creating off odors and flavors. 2. Place orders now for fruit trees, root stock, and scion wood for Spring plantings and grafting. Sources: Cummins Nursery I am going in on an order w/friend of Ciderville Joby and William. We are ordering a pear rootstock from Cummins Nursery. Stay posted! Fedco - a great resource. The catalogues are beautiful. Fedco’s Tree catalogue and also their Seed catalogue is like reading a piece of art. The discount deadline for orders has passed. But you can still place orders until March 9th, except for scion wood. John Bunker who was on both episode 16 - where we talk generally about the trees in the US and episode 28 where he provides great insight on tree identification, is definitely worth a listen Colin Scott of E & J Scott Orchard sells saplings of Apple varieties such as Northern Spy and Redfield, plus more. He is located in western Massachusetts in the town of Buckland. Listen to his episode 93 on Orchard Care and Apple Storage. You will find his contact info on the show notes. If you have a good resource of for fruit trees and root stock out there in Ciderville send me ria@ciderchat.com and I will share that good news. Ask for the following 9 #ciderGoingUP Campaign sponsors - By supporting these cider makers, you in turn help Cider Chat Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14 Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35 Oliver’s Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29 Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60 The Cider Project aka EthicCider- California Albermale CiderWorks : listen to Chuck Shelton on episode 56 Cider Summit : listen to Alan Shapiro founder of this cider fest on episode 75. Ramborn Cider Co. Luxembourg. Big Fish Cider Co. Virginia Tanuki Cider Co. Santa Cruz California episode 103 Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat

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Rock & Roll Happy Hour ft. Newtopia Cyder

Rock & Roll Happy Hour

Play Episode Listen Later Jan 26, 2018 20:29

Rick is a wizard, he calls himself a Cyderist but he is a Wizard. Tonight Ken and Jeremy get a education in all things crushed apples.

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Blockchain Dynamics #76 8/27/2017

Blockchain Dynamics

Play Episode Listen Later Aug 27, 2017 68:09

Intro 0:00:00 News 0:03:06 BCH becomes "longest chain" 0:03:15 Estonia considers ico 0:04:53 Segwit 0:06:37 Stratis 0:10:51 Markets 0:12:52 Top 100 0:12:58 Decentralized Data 0:19:13 ETH 0:21:59 Gaming 0:25:53 Masternode 0:27:22 DOT Giveaway 0:33:11 User Mentions 0:34:55 Flypme 0:35:23 SmartIFT 0:39:59 New Coins 0:45:48 Vivo 0:46:36 Phils 0:48:57 Mito 0:50:19 Poker 0:52:01 Platinum 0:52:25 Wiser 0:53:21 Airdrop 0:53:55 POS Token 0:53:58 Other 0:56:03 Whoppercoin 0:56:03 new E Special Coin 0:58:03 Snow 0:59:01 Kreds 1:00:05 PIRL 1:00:36 Bitcoin Pay 1:01:48 Recap 1:03:10 Coin Listings 1:04:27 Cryptopia (MYB, OMG, QTUM, PAY, DBIX, NEO, CREAM, MBRS, RKC, ATH, MTNC) 1:04:39 Coinexchange.io (MYB, MARS2, BRAT, HEALTHY, EBC, PEC, PRN, MAY, ULA, PHN, IFT, CYDER) 1:05:11 Coin Birthdays 1 Year (BipCoin) 1:05:50 Outro 1:06:41

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044: Sebastian Lousada | Flag Hill Farm Cider, VT

Play Episode Listen Later Aug 31, 2016 63:57

Flag Hill Farm makers of what they call Vermont Organic Hard Cider, is fully off the grid, certified organic, are makers of both cider and Pomme-de-vie AND I bet you haven't heard of it! So join me in this intimate conversation with the cidermaker, Sebastian Lousada as we discuss his journey to cider and the products he makes today! Sebastian originally hails from the UK, but he has been making cider before 1984. Back then they planted 50 standard trees the first year, just wanting to have apples. As they were living on top of Flag Hill a high mountain location, they decided to plant 100 more trees in 1989. Being certified organic encouraged he and his wife Sabra Ewing to begin selling cider. In 1990, they became bonded as a winery. Sebastian mentions that back then people had no idea what cider was or that it even had alcohol in it. Thus they decided to spell their product as Cyder, with a "Y" to differentiate it from other products. Flag Hill's ciders are available in VT, MA and throughout New England. "On a good year we make 4000 gallons of cider. Because we only want to use apples that we have grown." Flag Hill Farm's Cider • Sapsucker - named a Belgian Beer Style 9% • Vermont Still Cyder 8.5% • Vermont Sparkling Cider 9.5% Pomme-de-Vie, Flag Hill Farm's was inspired by the French apple brandy Calvados. Contact Flag Hill Farm P.O. Box 31, Vershire VT 05079 Telephone: 802-685-7724 email: vermont@gmail.com website: http://www.flaghillfarm.com/ Mentions in this chat Annie Proulx author of Cider: Making, Using & Enjoying Sweet & Hard Cider, 3rd Edition Lew Nichols co authored the above book with Annie Proulx. Julian Temperley Sebastian visited in the UK Ruby Wines is Flag Hill's distributor If you like this chat and please join in and support Cider Chat's quest to continue to keep the chat thriving, go to Cider Chat's Patreon Page. It is easy, secure and makes a bushel of difference for keeping this podcast rolling out future shows like this one with Sebastian! Follow Cider Chat on twitter @ciderchat

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UnitedQ BBQ Podcast - Episode 8 - Interview with Simon from Cyder Pig & Winner of ITV's BBQ Champ

UnitedQ - UK BBQ Podcast

Play Episode Listen Later Mar 9, 2016 51:24

UQ UnitedQ BBQ Podcast - Episode 8 - Interview with Simon Dyer from Cyder Pig & Winner of ITV's BBQ Champ 09/03/2016 This podcast is brought to you by our kind sponsors ProQ. ProQ is dedicated to providing you quality smoking products, with top notch service and free advice for beginners to pitmasters. You can find them on Facebook, Twitter and Instagram under ProQSmokers. In Episode 8 Me & BBQForte are chatting with Simon Dyer Pitmaster for Cyder Pig, Farmer & Winner of ITV's BBQ Champ. You can find Simon: Instagram: @SiTheFarmer Twitter: @SimonDyerWomble FB: Simon Dyer Web: BBQSimon.co.uk We hope you enjoy! Any feedback is welcome! If you would like to be on the show, ask the show a question or just get in touch then contact me on: Team@UnitedQ.co.uk Instagram: @UQUnitedQ @DanielShahin @BBQForte Twitter: @UQUnitedQ @DanielShahin iTunes: UQ UnitedQ Soundcloud: Unitedq

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Episode 7 - End of the Hiatus - The Reboot Show

Play Episode Listen Later Oct 29, 2013

Episode 7 - End of the Hiatus - The Reboot ShowWe've been away for too long. In this episode we explain ourselves and reboot the show hopefully getting it back on track. Includes a roundup of our summer, A live Glastonbury cider review of Burrow Hill Cider & two French ciders available in Stockholm. Find us at: www.howdyalikethemapples.comTwitter: @ThemApplesShowFacebook:www.facebook.com/HowdyalikethemapplesEmail: show@howdyalikethemapples.com

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Episode 6 - The Great Easter Cider Hunt - Part 1, 30-03-2013

Play Episode Listen Later Mar 30, 2013

Episode 6 - The Great Easter Cider Hunt Pt1In a break from our usual format, Episode 6 is a two part special around the growth of unusual and fruit cider. In part 1 we discuss fruit cider and set down the challenge for us all to hunt out strange ciders and report back for a cider review frenzy in part 2. Please get involved and help us find and review a wide range of strange and unusual ciders. Send your cider reviews and or photographs to us with the details below:Find us at: www.howdyalikethemapples.comTwitter: @ThemApplesShowFacebook:www.facebook.com/HowdyalikethemapplesEmail: show@howdyalikethemapples.com

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Episode 5 - The Mulled Cider Experience 28-02-2013

Play Episode Listen Later Feb 28, 2013

Episode 5 - The Mulled Cider ExperienceOur winter warmer, where we try some mulled cider recipes and discover we quite like it.. We discuss a couple of ciders including Robs first Perry discovery and finally catch-up with Damian's home brew. This weeks cider reviews include:Jolly Dale, Perry; http://jollydale.wordpress.comE.Z, Orchards, 2010 Cider; http://www.ezorchards.comThanks to the team at Jolly Dale for sending us the ciders & perry to try, we think they have a couple of hidden gems in their collection.Find us at: www.howdyalikethemapples.comTwitter: @ThemApplesShowFacebook:www.facebook.com/HowdyalikethemapplesEmail: show@howdyalikethemapples.com

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Episode 4 - Live Thornbury Wassail 2013 29-01-2013

Play Episode Listen Later Jan 29, 2013

Episode 4 - Live Thornbury Wassail 2013Our live special from the 2013 Thornbury Wassail organised by The Barrel pub on the 19/01/2013. Featuring live recording of the traditional Wassail and soundbites of the exclusive Mucky Bunghoul's Wake. A fireside play about the scurrilous goings on between the forces of good and evil on the banks of the River Severn. Finally includes two live cider reviews:Moles Brewery, Black Rat CiderThatchers, Thatchers GoldThanks to the team at The Barrel pub, St Mary's St, Thornbury, Bristol, for letting us record live and also to the bands The Longest Johns and the Surfin Turnips.The Barrel: The Barrel on FacebookThe Longest Johns: The Longest Johns on FacebookThe Surfin Turnips: The Surfin Turnips on MySpaceFind us at: www.howdyalikethemapples.comTwitter: @ThemApplesShowFacebook:www.facebook.com/HowdyalikethemapplesEmail: show@howdyalikethemapples.com

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Episode 3 - Not The Christmas Special 12-01-2013

Play Episode Listen Later Jan 13, 2013

Episode 3 - Not The Christmas SpecialWe are back after our unplanned break... In this week's episode we discuss where we have been which includes, Cornwall, Sweden & Australia. Damian gives us an update on his home brew and we open the door on Wassailing. Finally some usual banter and three cider reviews:Cornish Orchard, Traditional Farmhouse CiderSea Cider, PippinsCider From Osterlen, BriskaCheck out a wassailing event near you: http://www.real-cider.co.uk/wassailing-2013/Find us at: www.howdyalikethemapples.comTwitter:@ThemApplesShowFacebook:www.facebook.com/Howdyalikethemapples

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Episode 2 - A Scrumpy Tale 20-11-2012

Play Episode Listen Later Nov 20, 2012

Episode 2 - A Scrumpy Tale In this week's episode we discuss Scrumpy and how the world would look with a scrumpy viewpoint. Damian talks about his recent exploits into Cider production and as usual some typical banter and a cider review:Sheppys, Vintage Reserve 2011JK's, Famhouse Organic (Orchard Gate Gold), Scrumpy Hard CiderFind us at: www.howdyalikethemapples.comTwitter:@ThemApplesShowFacebook:www.facebook.com/Howdyalikethemapples

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Episode 1 - The Introduction Episode 11-11-2012