Podcast appearances and mentions of eden cider

Orchardist Ben Applegate on cold climate orchard care Ben is the Orchard Manager at Eden Specialty Cider based in northern Vermont and shares his insight on cold climate apple varieties and orchard tips. This chat took place at Eden's orchards based in what is known as the Northeast Kingdom of Vermont in the town of West Charleston.  Ben Applegate There are 50 Apple varieties at the Eden orchard. Here is a list of just some of the apples discussed in this episode:  Newton Pippin Liberty Stembridge Cluster Rubinette Northern Spy Trembletts Bitter Ben discusses which varieties work well in a cold climate, while recommending that as the temperatures continue to rise both in Vermont and globally, he advises to plant trial apples for the changes ahead. Tips for new orchardists Why you should do a Soil test before planting and what to do with that knowledge Why pruning too early can offset young trees Which apple tree damaging insects to worry about In this Cider Chat episode: We learn about the challenges faced by the young apple trees, such as sun scald and fluctuating temperatures Scythe and Biological Mowing How climate change is affecting traditional production of Ice Cider, which is made by freezing apple juice on the coldest days of the year to freeze the water and then ferment the pure apple juice into what is known as Ice Cider. How acidity of the soil directly affects the acidity of the apples Selection of apple varieties and rootstock is crucial Dwarf tree management Incorporating composted teas for apple trees  The impact of author Micheal Phillips' work Contact for Ben Applegate Website: http://edenciders.com email: mailto:ben@edenciders.com Mentions in this Chat New York Apple Camp July 28th-30th, 2023 Registration is open!

This episode features ⁠⁠Eleanor Leger of ⁠⁠Eden Ciders ⁠. It was December 2006 when Eleanor and Albert went to Montreal. They tasted ice cider for the first time. Their reaction was that it was amazing. They thought that they could procduce this ice cider in Vermont. The made their first batch in their basement. Six years after making it and selling to to local restaurants they began to explore what has become Eden Cider. In the beginning cider wasn't a thing in the United States. It was considered more of a desert wine. They discovered different apple varietals to make a wider array of ciders. Eleanor and Albert have come a long way from their infancy. Today they produce unique, well crafted ciders that are layered in flavor, depth and character. So, why not cider? Pick up a bottle or can and taste for yourself. 150 Main St, Newport, VT 05855 - ⁠⁠⁠⁠ (802) 334-4241⁠ - www.EdenCiders.com - ⁠⁠Facebook⁠⁠ Highlights from our Discussion: Vermont American Cider Association Vermont Cider Association Windfall Orchard Yates Family Orchard Poverty Lane Orchards Cidercon Scott Farm Orchards Aaron Burr Cidery Dibruno Bros. 31st & Wharton Peter Bresnahan Peter Mitchell - Cornell

This week on Beer Sessions Radio, Jimmy adds to a cidery summer with an intergenerational conference where the legends meet rising stars in the New England cider world. In this episode, we will welcome Steve Wood from Farnum Hill Ciders and Eleanor Leger from Eden Ciders — the legends — along with Bird Dog Cider's Peter Endres and Easthampton Cider Project's Josh Bromage — the legends-to-be.The episode kicks off with a brief introduction for our guests before we get to know Steve, who has been in the industry since 1965. We then move on to Eleanor's collaboration with Steve as well as her own cider journey. The newbies finally chime in with their origin stories, with Josh's time in Ireland and Pete's childhood in the heart of New York state's apple country.The gang finally geeks out on one another and turns the episode into a Q&A session. Paradoxically, the rising stars ask legends about the industry's future outlook, while Steve and Eleanor learn more about Pete's and Josh's love for classics and communities. Grab your headphones and sit down with us in this cozy discussion right now! 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, Jimmy flies spirit to Europe for a meeting with three European cider makers — Oliver's Cider and Perry's Tom Oliver, Pilton Cider's Martin Berkeley from the United Kingdom, and Berryland's Vitalii Karvyha from Ukraine, who recently lost his cidery. The gang sit down to talk cider techniques and tasting, as well as discuss the cideries, community, and events in the UK. Help rebuild Berryland with the American Cider Association here.The episode starts with the three sharing their cider making ingredients and techniques, along with their experience at the Bristol Cider Salon. While Tom and Martin are the events' organizers, Vitalii is among the most beloved vendors with his distinct wild fermentation along with his variety of apples and peels. Tom shared their journey from attending the Franklin County Cider Day and seeing the reception that cider got, to coming back and receiving the blessing for their name, before inviting international vendors including Bausman Cider's Christine Walter, Seattle Cider's Scott Katsma, and Eden Cider's Kris Kazaks. We also dive deep into what makes for good ciders with Tom's tannin cider talk, Martin's keeving techniques, and Vitalii's abundance of resources and skills.Last but not least, Tom goes into the making of London Cider House, a UK cider bar/retail shop in the historic Borough Market. Martin will also share more about his strategy of collaborating with your competitors in business, while they both tell us their favorite bottles. Grab yours and join us right now on Beer Sessions Radio! 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.

Gallettes at Scott Farm with Eden Specialty Cider Gallette dinners have been showcased at Scott Farm in Dummerston Vermont on Wednesday throughout 2021. Gallettes are a French cuisine where a batter is swirled around a flat cylindrical plate to form a round, flat, flexible bread. A gallette can be savory and stuffed with main course items such as cheese, mushroom and meat or savory. A savory gallette is filled with sweets like chocolate and or fruits. Making gallettes in quantity for the dinner ahead Gallettes can be found throughout France in cities like Paris and throughout the cider regions of Normandy and Brittany. Scott Farm General Manager Simon Renault hails from Brittany and introduce Gallettes to the farm. Simon also began making cider, keeved cider which is a typical cidermaking technique used in both France and the UK. In 2021, he produced the first ever keeved cider at Scott Farm and plans to ramp up production in 2022 with a bit of help from Eden Cider. Simon Renault Listen to episode 26 with Neil Worley who goes into detail on how to keeve a cider Eleanor Leger of Eden Cider was on hand pouring a flight of special reserve ciders that were both sparkling and her famous Ice Ciders. Eleanor Leger Ciders at the Gallette Dinner Simon's Keeved Cider from Scott Farm Eden Ciders: Semi Dry Champagne method 2014 harvest Stormy Sparkling Cider Northern Spy Ice Cider - Barrel aged 2012 Heirloom Blend Ice Cider Contact Info for Scott Farm and Eden Specialty Cider Scott Farm | website: https://www.scottfarmvermont.com/ Eden Specialty Cider | website https://www.edenciders.com/ Mentions in this Chat  CiderCon2022 - sign up today for the Richmond, Virginia cider conference Audio clips from Season 5 of Cider Chat 242: Selecting Cider  Episode 236 - 241 are Part 1-6 of the Cidermaking Series 248: New England Quince Taste Test 2020 249: Old School Cidermaking for Modern Times Oliver's Cider and Perry | Hereford UK 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

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

Pairing wine and cheese is so classic, it's become a cliche. Craft beer has enjoyed an upswell of interest lately, and with that it's also been the focus of a lot of pairing opinions. But one of our favorite pairing partners - cider - hasn't gotten its proper due. Today, Jeff Russell - cider fanatic and sales director for Vermont's Eden Cider - joins us to talk about the state of the cider nation, tips for pairing, and how cheese and cider might not be such strange bedfellows. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Cutting The Curd is powered by Simplecast.

The excitement of Cider Week NYC continues. Jenn Smith, Eleanor Leger, Kyle Sherrer, Gidon Coll, and Ron Sansone stay in the studio to continue their conversation about the trajectory of the cider industry, cider’s variation across regions, and cider’s role in the food and agriculture sector. Reverend Nat calls in from Portland Oregon. He recognizes how unique Portland’s cider scene is but has a clear message for the industry at large: ‘Educate, educate, educate!’ This will be made possible by new organizations like CINA: the Cider Institute of North America. Nick Gunn, the co-founder of Cider Con calls in to tell us more about it. In the meantime the question remains: what is the market ready for and what path will this developing industry follow? Check out “The State of Cider” Parts 1 and 2 on Beer Sessions Radio. *Beer Sessions Radio* is powered by [Simplecast][1]

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

Andreas Sundgren's Brännland Cider specialty is iscider (ice cider). He has won multiple awards and follows traditional techniques that are "true to the quality denomination of Quebec". He reached out to renown American ice cidermaker Eleanor Leger of Eden Cider of Newport Vermont, crediting her for helping him understand the makings of ice cider. Based in Sweden, Andreas uses cryoconcentration - which is where the apple juice pre-fermentation is frozen to separate the water from the juice. The juice is then racked (siphon) out of the frozen mass of water and then fermented. Contact for Brännland Ciders Website: http://www.brannlandcider.se/ Email: andreas@brannlandcider.se  Telephone: +46 70 345 85 95 Address: Renmarkstorget 8, Umeå Sweden Facebook: facebook.com/brannlandcider Notables mentioned in this chat Christian Barthomeuf Quebec ice cidermaker Eric Bordolet French cidermaker Domaine Dupont French cidery Randall Grahm listen to 012: Randall Grahm | Bonny Doon Vineyard, CA   Find the full show notes and photos for this chat at ciderchat.com Follow on twitter @ciderchat