Podcasts about farnum hill ciders

This week, Jimmy decides to host a book club on Beer Sessions Radio with Claude Jolicoeur — the author of “Cider Planet: Explore the Producers, Practices, and Unique Traditions of Craft Ciders and Perry from around the World.” Inviting Boutique Wines's Paige Flori and @hardciderguys's Adrian, the gang will serve you a three-course meal of cider history with a side of Jimmy's superb French techniques. For our first course, you will be served Claude's journey as a writer and cider maker from his first book to the stories behind “Cider Planet.” Paige then cooks up a plate of her education as a cider enthusiast/retailer/up-coming certified pommelier and an app of question for Claude titled “Is Cider a Beer?” Claude also shares with us the French and many other traditions around the world, before Adrian jumps in with his intro and how he's learning to join the big league of cider through the minority scholarship at the Cider Institute of North America. After a short break, entree is now out with a toast to Farnum Hill Ciders — for being on Paige's gigantic apple tree tap and in Jimmy's hand. We'll now dig up the possible first apples in the world from Kazakhstan, before talking Roman's conquest and prohibition along with their impact on cider making. A dish of hand-crusting apples and acidity balance will also sit neatly on our delicious table. Last but not least, ice cider is up for dessert and will be served with the special “Je m'appelle Jimmy” syrup. At the bottom of the bowl, you might be able to find the secrets to how Paige keeps up with all the things she has in store and Adrian's next location for cider tasting. Grab your spoon and have a taste of our cider planet right now!Photo Courtesy of Claude Jolicoeur.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 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.

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.

Guest Podcaster and cidermaker, Alex Kroh, bring us into the orchard at Eve's Cidery. This episode 90 is Part 1 of a two-part show with  the makers at this New York State cidery! Find Part 2 when it goes live next week on episode 91. Pulling up to Eve’s Cidery in the small town of Van Etten, NY, you would be forgiven for thinking your GPS is broken. There’s no indication you’re in the right place unless you happen to peer in through the barn door to spot some inconspicuous ferment ers back beyond the wooden apple bins. I don’t know what I was expecting. Perhaps because of the reputation Eve’s Cidery has for producing some of the finest ciders in the country, I thought their operation would be more… built up, perhaps. After spending a generous four hours touring through the orchard and ciderhouse, I realized that the humble infrastructure that supports Eve’s is secondary, or even inconsequential compared to the place, the apples and the people. I see, now, that this is a reflection of the values and aspirations of Autumn Stoschek, co-founder of Eve’s cidery, and Ezra Sherman, a lawyer in his previous life, who would both rather spend all of their time growing apples and making cider than tending to the various other aspects of running a business. The ciderhouse is just enough to support that. For instance, there’s no tasting room at Eve’s. When we got the chance to taste through some of their amazing ciders, we sat on wooden crates on the concrete barn floor. Later I would learn from Autumn that the entire operation grew organically from year to year through the hard work and grit that must accompany any agricultural and small-business endeavor. “There was no million dollar investment.” In fact, the “seed money” to start Eve’s came from her saved tip money from waitressing. There were other forces at work, too. A formative experience working at an idyllic organic Vermont farm at the age of 15, and later a job with James Cummins, co-founder of Eve’s and son of famous rootstock breeder Dr. Jim Cummins, and finally an article about Steve Wood’s cider apples (Farnum Hill Ciders and Poverty Lane Orchards, Episodes 32 and 33) in Fruit Growers News all convened in the life of 21 year old Autumn and compelled her to drive to Poverty Lane Orchards in New Hampshire to see it all for herself. It was a risky move, dropping in on Steve Woods a busy orchardist and cidermaker, but one gets the feeling that he was more impressed than anything. He subsequently tasted Autumn through his catalog of ciders and sent her home with scionwood from his own trees. She grafted that budwood onto trees at James’ Littletree orchard and the next year planted more grafted trees on her father’s land before she had land of her own. Then began the life-long journey of learning to grow apples specifically for making cider. Growing great fruit is the key to making great cider, and this is clearly the focus at Eve’s Albee Hill orchard, which we toured during our chat. There’s a way to do it that maximizes the juice qualities that contribute to flavor and complexity, and it tends to fly in the face of “conventional” modern apple growing. Instead, it turns out that these methods have a lot more in common with organic growing methods. Cider fruit doesn’t have the cosmetic standards that dessert fruit does and there’s an opportunity for cider apple growers to align their practices with a more ecologically responsible way growing.  So how do you create the conditions that maximize the apple’s potential for making great cider? Briefly: Create or utilize mineralized soils and maximize mineral accessibility to the tree’s root system through the use of deep-rooted companion crops, healthy soil microbes and mycorrhizal fungi (and don’t spray chemicals in the orchard that will kill these) Encourage a healthy, functioning tree immune system that will produce secondary plant compounds, the phytochemicals that contribute to flavor, aroma, mouthfeel, etc… The trees need some pest and disease pressure, enough to keep the immune system active, not so much that the tree is stressed (again, fewer chemicals to spray) Don’t over-irrigate - less water in the apple means a higher concentration of sugar, tannin and other phytochemicals  Growing cider apples this way lends itself well to an experience of terroir in the glass, too. Of course, the cidermaking techniques employed are just as important. If you have too much residual sugar or cover up subtle flavors with additives or faults, you won’t likely get a hint of what terroir is contributing. In Part II (episode 91) of our chat, we discuss cidermaking techniques that transform great apples into great cider at Eve’s Cidery. Eve's Cidery special August 2017 deal for Cider Chat listeners - free shipping on orders of Eve's Cider!  Mentioned in Part I:  Steve Wood, Farnum Hill Ciders and Poverty Lane Orchards - http://www.povertylaneorchards.com/  Finger Lakes Fruit Geeks: Garrett Miller and Melissa Madden of Finger Lakes Cider House/Kite and String Cider/Good Life Farm - www.fingerlakesciderhouse.com  Eric Shatt Redbyrd Orchard Cider - https://redbyrdorchardcider.com/  Mike Biltonen, Know Your Roots Consulting - http://knowyouroots.com/ Contact Eve's Cidery website: https://www.evescidery.com/ telephone: 607-229-0230 address: 308 Beckhorn Hollow Rd Van Etten, NY 14889 Ask for the following 8 #CiderGoingUP Campaign supporters - By supporting these cider makers, you in turn help Ciderville. 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. Please 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 and where ever you love to listen to podcasts. Follow on twitter @ciderchat    

This is Part 2 of the chat at Farnum Hill Cider. In this chat, we delve into tasting 7-ciders with the team at Farnum Hill Cider. Steve Woods, whom along with his wife Louisa D. Spencer founded Farnum Hill Ciders, first explains how this tasting, which takes place 3-4 times per week, is conducted. The descriptors fly, laughter follows and somehow despite tasting 7-ciders the team is able to stay on task and get their notes completed as they work towards perfecting their cider. We then head back up to the orchard with Nicole Leibon and Steve to finish our chat from last week. We explore terroir and discuss the cider market. Soon Louisa Spencer arrives to join in and Nicole heads home. This chat is a treasure trove of cider info and a front seat to a chat where we wrangle with what is currently going on with cider, how Farnum Hill is maneuvering the market and misconceptions on cider apples. Topics covered in this chat Will the cider market crash? What can we find out from the craft beer market? What defines Farnum Hill Cider? Should cider be saved for special occasions? Listen to 031: Steve Wood | Farnum Hill Cider, NH (Part 1)   Contact and Visiting info Poverty Lane Orchards & Farnum Hill Ciders 98 Poverty Lane Lebanon, New Hampshire 03766 Office:(603) 448-1511 Fax: (603) 448-7326 Follow Cider Chat on Twitter @ciderchat

This week on The Farm Report, host Erin Fairbanks is chatting with Steven Wood of Poverty Lane Orchards and Farnum Hill Ciders from about the new Arctic Apple, a genetically engineered creation of scientists working for the Okanagan Specialty Fruits company in British Columbia. Recently approved for sale by the USDA, they are seemingly identical to any other apple available at a grocery store, with one key difference: they don’t brown after being cut. Steven gives his thoughts on the new apple and explains how it may affect the global market for apples, plus questions if this is the right direction for research to proceed. After the break, Erin is joined by HRN host of The Whole Shebang, John Wilkes to discuss unmanned aerial vehicles as they are gaining popularity in the agricultural realm. Recently writing an article for The Farmer’s Guardian, John relays that the FAA recently released an official proposal for usage and that those who want to use the flying craft for business were generally encouraged by the FAA’s proposal. Tune in for another jam packed show! This program was brought to you by Whole Foods Market. “It’s taking the place of a lot of apple research that’s ultimately aimed at actually understanding the world we live in instead of trying to manipulate it to make it easier for us. We don’t understand enough about what we already have.” [12:00] “If people won’t buy brown apples and somebody breeds brownness out, I’m not going to be the one to object, except that we should be paying more attention to more important things.” [18:00] —Steven Wood on The Farm Report

Nicole Leibon is the unheralded but highly talented cidermaker at Farnum Hill Ciders in New Hampshire.

It’s Bree O’Connor’s last episode as Beer Sessions Radio’s producer! This week, Jimmy Carbone, Ed Berestecki, and Bree reminisce and talk about their favorite episodes of Beer Sessions Radio. What guests were their favorites, and what beers really impressed them in the studio? Later, Steve Wood talks about his childhood in the apple orchard, and how he came to start Farnum Hill Ciders. Why does Steve prefer still to sparkling ciders? Find out what differentiates industrial cider production from the techniques and methods used by Farnum Hill Ciders. Find out how Steve uses tannic apples to produce elegant cider! Tune into this program to hear Steve diagnose the problems with Ed’s apple trees, and listen to Steve talk about pruning practices and his distaste for pesticides. This program has been sponsored by GreatBrewers.com. Music has been provided by Dead Stars. “I love the product even more after I meet the person, because after I meet the person, I understand the product. You understand why that guy made that beer.” [3:50] — Bree O’Connor on Beer Sessions Radio “I didn’t know that cider was going to be our business; I was just fooling around!” [22:10] — Steve Wood 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.