Podcasts about oliver's cider

This is an experiment... It's immersive.  Sit with a glass of cider and a plate of delicious things and discover the origins of a new cheese created by two great producers, Tom Oliver of Oliver's Cider and David Jowett of Kingstone Dairy.  It's a departure for The Cellarman Podcast, more of a rambling chat over good food - a bit of escapism at a time when we need it.

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

Join me in Bristol at the inaugural Cider Salon.  The brain child of Tom Oliver of Oliver's Cider and Perry and Martin Berkley of Pilton Cider and with the help of Felix Nash of the Fine Cider Co. Cider Salon was the bringing together of some of our finest cider producers.  I had the great pleasure of chatting and tasting with some real beverage heroes including; Gabe Cook the Ciderologist Johnny Mills of Mill's Brewing Theo Cobb from Hawke's James Forbes of Little Pomona Martyn Goodwin-Sharman of Clapton Craft N4 and general booze poet.  

Join me at The Euston Tap for a chat with Tom Oliver from Oliver's Cider and Perry .  Tom is one of the best cidermakers working today, his ciders and perries are multi-award winning and truly delicious.  I first encountered Tom's ciders when looking for a good match for a Montgomery's Cheddar, and so opened a Pandora's box of complex drinks with great depth of flavour and passion.  We discussed Tom's philosophy of cider, his approach to collabortation and we even tried some cheese!

This past fall when GBH experience director Hillary Schuster and I were in London for the Beavertown Extravaganza and Uppers & Downers, we were thrilled to get outside the city for a couple of days to visit one of my favorite cider makers in the world, Tom Oliver.  He was pouring at the Extravaganza, of course, right next to Other Half, which made me laugh a bit as I entered. There were dozens of people rightly waiting in line for Other Half’s beers and almost no one in line for Oliver’s ciders, which I would put up against any Wild Ale, Lambic, or Geueze in the world in terms of its fermentation complexity, natural, rustic condition, and agricultural qualities. It’s really one of the most fantastic fermented beverages you can buy. And at the fest, you could just walk right up to his booth and get a pour because we still have a strange relationship with cider. In the U.S., we have a strange tension between these artisanal orchard-based producers and “craft” cider makers selling quick fermentations in a six pack of cans. Some are even produced by breweries as an alternative offering.  That also exists in the UK, but the biggest tension there is among the sort of country cider, known as scrumpy, which is maybe more akin to moonshine, and the mass market ciders, called white ciders, which people drink for their functional effects, not so much their flavors. Cider makers like Oliver have a hard time cutting through. But it’s getting easier.  Oliver's ciders were re-branded beautifully this year, which is getting some notice. And as more and more beer drinkers follow their palates into the more complex side of fermentation, they’re finding something resonate in mixed-fermentation beers, natural wines, and maybe, finally, orchardist ciders.  We went out to Oliver's multi-generational family farm in Herefordshire near the Welsh border and stayed for a couple days to get a lay of the land. We ate meat pies and drank some beautiful things, and eventually GBH UK editor Matthew Curtis and I sat down in the dining room of Oliver's cottage to talk about the future.

Reserve you spot today for the Totally Cider Tour to the UK! We will be visiting Tom Oliver an award winning cidermaker and this week's guest on Cider Chat. This cider tour begins in Bristol, UK on April 25, 2018, then after that evening's dinner at The Stable for the "Ultimate Cider" dinner we head out to tour around Somerset and then Herefordshire through May 2nd. Sign up for a trip of a lifetime and come along with Ria, the host of Cider Chat and fellow cider travels. This week's chat was recorded during Tom's presentation at CiderDays 2017. Making Perry tips from Tom No surprise that Tom says you are reliant upon the fruit Don’t work with culinary pears or apples All about minimum intervention Ferments with wild yeast - does not pitch yeast. Doesn’t use sulfite prior to fermentation No yeast nutrient Use a little bit of SO2 - about 80 ppm Tom’s favorite Pear varieties for making Perry, hopefully from old trees Moorcroft Thorn Blakeney Red Hendre Huffcap Winnal’s Longdon More pears mentions in this chat: Coppy Rock Gin Oldfield Christmas Pear Cypress Pear Ferret Custard Cows slip Dead Boy Go to this UK link to find out more about Perry Pears The Challenge of Perry Pears: They all ripen at different times They don’t come off the tree They engage in bletting If the pear is brown in side is it bad or rotten - no it is not - it is fermenting. Blet - means overripe pear...it is fermenting Rot - is decomposing. And Tom does use pears that are bletting from the inside out - "It is how far you will let it go. (blet). Tom washes the pears beforehand and referenced Mike Beck and how he uses saline solution to wash the pears in because pears sink, unlike apples that float. Maceration - leaving the pears to break down the sugars before you press them Tom does at least 24 hours to 48 hours for a pressing. Contact for Oliver's Cider and Perry 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 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

It’s Halloween! We’ve got some special guests joining us tonight on Beer Sessions Radio, including Tom Oliver of Oliver’s Cider, Perry and Ryan Burk of Angry Orchard, and Francesca Slattery of The Five Points Brewing Company in the U.K. Beer Sessions Radio is powered by Simplecast

Tom Oliver chatted on hopped cider and the best of what the US and UK have to look forward to in the cider market. What he saw in US hopped ciders back in 2013 ignited his desire to try his hand at adding hops to his bittersweet cider. He worked with 3-different cider blends and Cascade hops and in turn "ramped up" the bittersweet element to give a bit more of the drying finish.  The hop from the Czech Republic Kazbet was also used and provide a very different profile and balance to the Cascade. I had a chance to taste his At The Hop and it was delicious. What makes cider unique? "Sharing our techniques or what some might consider trade secrets." Tom's "Free suggestion" for cider that will conquer the world - "If you make a bottle fermented cider with Wickson Crab Apple and put it in small bottles with just enough sweetness to balance it out - it will be the perfect celebratory wedding drink! What does the US cider offer that is different than the UK ciders? The "massive fruit aroma" which helps compensate for the absence of the bittersweet in the US.   Other topics discussed in this chat: The implications of the CiderAct imp Concentrated juice's use in cidermaking Real cider and  a probable definition of craft cider Who can call themself a craft cidermaker? For Tom only one things matters: is it a good cider, which he says is the starting point. What is good cider? When you smell it, it does this... When you taste it, it does that... and overall this is what you get with it... What Tom says about getting into the business of making cider. Need to look carefully and set your goals. Is it to make cider and perry or to make money? AND -Thank goodness for the course he took with Peter Mitchell in 1999 on principles and practices, so that he knew fully what he was getting into. "I get no satisfaction from huge amounts of money. What I do get satisfaction from is knowing that you have enough to make the best cider you can. If you are making the best cider, you see the reaction of the people tasting the cider." Contact info for Oliver's Cider and Perry Website: https://oliversciderandperry.co.uk/ Address: Moor House Farm, Ocle Pychard, Hereford HR1 3QZ, United Kingdom Telephone: +44 7768 732026 Twitter: @oliverscider Facebook: https://www.facebook.com/oliversciderandperry/ Thank you to our Founding Sponsor Cider Cellars Importers  of real cider from the UK.   Fine the show notes to this episode at ciderchat.com