Podcasts about pommeau

Ned Lawson from Ethic Ciders is here with Dana Glei from the Gravenstein Apple Fair on Brew Ha Ha with Steve Jaxon and Herlinda Heras. We featured Ned Lawson and Ethic Ciders on this episode back on August 1, 2024, before last year's Gravenstein Apple Fair. Herlinda calls the fair "the cutest little country fair" with old-fashioned attractions and lots of fun. The music lineup is on this page of the website. The Gravenstein Apple Fair takes place at Ragle Ranch Park in Sebastopol on August 9th & 10th. The craft cider tent started with just a few producers and this year there will be 18 different local producers there. The only rule at the fair is that the apples have to be grown locally, from within 100 miles. Ethic Ciders New Lawson started Ethic Ciders 10 years ago and opened the tasting room a year and a half ago. They are "orchard to glass" and they "do the whole thing right there." Ethic Ciders also makes a brandy (called a Pommeau in French) and a non-alcoholic product. They are also starting to produce a cider vinegar tonic. They make it not by de-alcoholizing cider. Instead, they start with apple cider vinegar and add lycee, lemon balm and hibiscus. Russian River Brewing Co. is open in Santa Rosa on 4th St. and at their big Windsor location. Visit their website for up-to-date hours, menus, beers and more. Ethic makes a cider called 1870. In the Gold Rush era, homesteaders planted a lot of apples in the area. As the Gold Rush waned, some of those orchards fell into disrepair. Then these apples were rediscovered later. Visit our sponsor Pizzaleah in Windsor for the finest pizza menu and the most authentic flavors around!

Rainy Days Goes Best with Dry Cider in the Barrel Room Walking into the barrel room at Oliver's Cider and Perry Company, you might think you know what to expect. But surrounded by whitewashed stone walls, standing beneath the old Hessian sacking floor, and facing rows of aging barrels, I quickly realized this wasn't just a cidery—it's a living, breathing creative space for cider making. Tom Oliver sources fruit both from his farm and from local orchards across Herefordshire. This isn't an estate cidery where everything is grown on-site—but what sets Oliver's cider and perry apart is Tom himself. A master blender with an instinct for balance, he brings character to every bottle. And while the farm may not produce every apple, it certainly imparts its own terroir through the land, the barns, and the quiet, purposeful rhythm of the work. Tom and Ria In this Cider Chat Blending Tradition with Innovation Tom is now experimenting with distillation: apple brandy, pommeau-style blends, and barrel-aged perry into brandy too! He's careful with naming, refusing to call something a “Pommeau” unless it honors French tradition. Barrels sourced from rum, sherry, port, bourbon, and white wine shape each unique blend. Tasting in the Barrel Room In the barrel room We tasted perries straight from the barrel—some from single ancient trees, others blended with gin pears or red pear varieties. Each sip revealed: Confectionary sweetness Banana, melon, pineapple notes Mellow malolactic fermentation This isn't a showpiece cidery as Tom puts it, “It's a working farm“, evolving from a hop yard and now cider. Tom calls it “just a part of the agricultural calendar.” No pretense, just purpose. Tom Oliver straddles the line between tradition and experimentation with ease. Whether it's a single-varietal showcase or a spirit-kissed blend, the goal remains the same: make cider that speaks of time, place, and people. Contact info for Oliver's Cider and Perry Co. Website: https://www.oliversciderandperry.co.uk Mentions in this Cider Chat 2025 Totally Cider Tour_UK Edition Send an email to info@ciderchat.com to get on the wait list for the next cider tour! Tom Oliver Featured episodes: 029 Tom Oliver| Oliver's Cider and Perry, UK 105 Tom Oliver on Making Perry | UK 366 Acclaimed Cider w/Minimal Intervention | Tom Oliver

Join me for my next live video in the appLet's get into it. I've never done a live on Substack before, but I thought it would be fun and I've been wanting to do them more.So I'm going to just tell you about a few things that I got today.I went to Surdyks and it had been a while since I'd been there and I was glad to revisit them - on their 90th Anniversary!They are a local store in Minneapolis and I am a big fan and I bought some thingsthat I wanted to tell you about.The first one is a product that is made in Minnesota.It's called Pommeau and it is from Milk and Honey.And it is the most delicious like honey apple Brandy liqueur.And what I do with it is I will pair it with whiskey or with rum.So I might have like an ounce and a half of whiskey or an ounce and a half of rumand then an ounce of this and I have it on the rocks andAnd it's just a delightful after-dinnery type drink.So milk and honey, I was out of it.I was happy to see it was back on the stores.Here is a new product that I'm excited about.I got it because it's from Vietnam and I was just there, fun!Song Cai the name of the gin.They had three different kinds of these Vietnamese gins at SurdyksAnd I happened to chat with one of the folks there and they said this one was their favorite.So I have not tried it yet, but can you see how pretty the bottle is inside it?It just looks amazing.So I'm going to go ahead and give this a try.I think I'll, it's floral gins are kind of good with tonic or with club soda.So I'm excited about trying that.I will report back.Something that is not alcohol, but I do have two of those left too.It is Ryze Mushroom CoffeeThis is something that I'm nervous about.Now they say that mushrooms are super good for you.And I absolutely believe that, but Could this product replace like my love of coffee or is it just like another thingto give you more of a wellness supplement?There's 2000 milligrams of mushrooms in here, which is a lot.So what you do with it,and I haven't done it yet,is you apparently take a tablespoon of this and then eight to 10 ounces of hot orcold water and you can ice it if you want to or hot.from 9-11 on MyTalk 107.1 and Ill chat about it with Stephanie March So I'm going to do this in the morning tomorrow before my radio show.It's called Ryse and there's 30 servings in here.It's from Massachusetts and there's 15 calories in a tablespoon.So it's low cal, which is fine, but we'll have to see how I feel about the mushroom coffee.Okay.Also,I got this at Christmas time and Beauty Counter was, all the rageand I don't know all the things that happened,but it was like a woman started the company and then she enlisted all these peopleto sell it and it was a great product.Then someone bought it like an investment company and apparently trashed the company,This product in particular is a Beauty Counter Hydrating Body lotion and it'sbut somehow it's back.This product in particular is a hydrating lotion.Okay, at Surdyks today, they had a wine that is from Croatia.It is called Plavac Bura.It is made with Plavac Mali grapes.It is called Plavac Bura.And it is a very delicious red table wine.And I also noticed it at my friend Leslie's place, Sip Better WinesI got this at Surdyks - I have noticed this at Total Wine too.This is like a $19 bottle of wine and it is fantastic for the value.It is Croatian.You'll find it kind of in the weird section where sometimes the best wines are.But I would like you guys to try this.I just love this wine.Another wine and  I have only found this at Surdyks before.I'm going to be bringing it to a party tomorrow.a,drier fruitier kind of bubbly effervescent type of white,that's not like full on champagne.It's not probably like that, but just has a tiny bubble.A Gruner Vertliner is a good wine for you to try.And this is from Austria, Weingut BrundlmayerI really like the wines that they have from Austria at SurdyksBut when I hear about organics, it makes me happy.So this is something that you would have with like a fish,Or if you're someone that likes a Sauvignon Blanc,but you just want to try something a little bit different,I'd highly recommend this.And then last but not least, La Croix.Okay, right.Everybody loves a good La Croix.I don't really love like the weird little flavors of some of these soda things,but I do like this Limoncello La Croix.It has like a vanilla taste almost to it and a little hint of lemon.It is still no calorie, so it's nothing, but it has some weird sweetener stuff in it.Let's face facts.They put chemicals in these things.I don't know why, but it tastes good.So this is the LaCroix.What I like to do actually,and that's here,is I take one of these cans and a plain can so that it tempers down the flavoring alittle bit, but it still tastes good.And then last but not least, I was on Jason's show today and this darling couple.I ran out of there because I had a meeting.And when I came back, they had left this on my bag of my Jason show things.And it is says taste buds on there.It is adorable, a little embroidered tea towel.As you know, I did a textile, a class at textile center and it was super fun.They have really great classes there.If you are a Minnesota person and you want toget your needling skills going.So you guys, that's it.My first live on Substack.I would like to do more.I'm also considering like maybe another format where I talk with someone else.But if this is something that you liked or you would like to see more of,I could even do like cooking things that are live.I just decided I would try it today since I had the good hair and I was alone withjust little Stanley here tonight.For dinner,we're going to be having the spring roll in a bowl that I made on Jason's showtoday that I marinated some carrots in a fish sauce that I put on my spring roll ina bowl,and it made the entire Fox Studio smell like stinky fish.But it's delicious,and that's what I'm going to be having for dinner tonight with a glass of this white...that I'll be having.And then in the morning, I'm going to try the mushroom coffee so you can tune in.We'll probably talk about it during the top two an hour or two, which is at 10.05 exactly.And if you want to hear what I thought about the mushroom coffee, feel free to tune in tomorrow.Otherwise, have a great weekend.It's supposed to be super nice.I'm very excited about that.I am going to be sitting with my seed catalogs.Planning for some of my seeds because I've got to get things planted.And if you follow along,you know that I garden in a very cold northern place that I only have about 50 to60 days with the seeds to get them to do anything.So I'm going to be getting my seeds going in the next couple of weeks.If you have any early plants like early tomatoes that you recommend or anythingthat you've tried and you want to pass that along,I'm always open to new gardening ideas.Thank you for being here.Thank you for following along on Substack.I started my Substack about a year and a half ago.It is just a joy.I love it.I love spending Sunday mornings writing it.I think about all of your faces and like what recipes I want to share.And it really just gives me joy.So thanks for following along.I hope that you guys have a great night and we'll try and do Substacks again if you like it.Thanks.Bye.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Join me for my next live video in the appLet's get into it. I've never done a live on Substack before, but I thought it would be fun and I've been wanting to do them more.So I'm going to just tell you about a few things that I got today.I went to Surdyks and it had been a while since I'd been there and I was glad to revisit them - on their 90th Anniversary!They are a local store in Minneapolis and I am a big fan and I bought some thingsthat I wanted to tell you about.The first one is a product that is made in Minnesota.It's called Pommeau and it is from Milk and Honey.And it is the most delicious like honey apple Brandy liqueur.And what I do with it is I will pair it with whiskey or with rum.So I might have like an ounce and a half of whiskey or an ounce and a half of rumand then an ounce of this and I have it on the rocks andAnd it's just a delightful after-dinnery type drink.So milk and honey, I was out of it.I was happy to see it was back on the stores.Here is a new product that I'm excited about.I got it because it's from Vietnam and I was just there, fun!Song Cai the name of the gin.They had three different kinds of these Vietnamese gins at SurdyksAnd I happened to chat with one of the folks there and they said this one was their favorite.So I have not tried it yet, but can you see how pretty the bottle is inside it?It just looks amazing.So I'm going to go ahead and give this a try.I think I'll, it's floral gins are kind of good with tonic or with club soda.So I'm excited about trying that.I will report back.Something that is not alcohol, but I do have two of those left too.It is Ryze Mushroom CoffeeThis is something that I'm nervous about.Now they say that mushrooms are super good for you.And I absolutely believe that, but Could this product replace like my love of coffee or is it just like another thingto give you more of a wellness supplement?There's 2000 milligrams of mushrooms in here, which is a lot.So what you do with it,and I haven't done it yet,is you apparently take a tablespoon of this and then eight to 10 ounces of hot orcold water and you can ice it if you want to or hot.from 9-11 on MyTalk 107.1 and Ill chat about it with Stephanie March So I'm going to do this in the morning tomorrow before my radio show.It's called Ryse and there's 30 servings in here.It's from Massachusetts and there's 15 calories in a tablespoon.So it's low cal, which is fine, but we'll have to see how I feel about the mushroom coffee.Okay.Also,I got this at Christmas time and Beauty Counter was, all the rageand I don't know all the things that happened,but it was like a woman started the company and then she enlisted all these peopleto sell it and it was a great product.Then someone bought it like an investment company and apparently trashed the company,This product in particular is a Beauty Counter Hydrating Body lotion and it'sbut somehow it's back.This product in particular is a hydrating lotion.Okay, at Surdyks today, they had a wine that is from Croatia.It is called Plavac Bura.It is made with Plavac Mali grapes.It is called Plavac Bura.And it is a very delicious red table wine.And I also noticed it at my friend Leslie's place, Sip Better WinesI got this at Surdyks - I have noticed this at Total Wine too.This is like a $19 bottle of wine and it is fantastic for the value.It is Croatian.You'll find it kind of in the weird section where sometimes the best wines are.But I would like you guys to try this.I just love this wine.Another wine and  I have only found this at Surdyks before.I'm going to be bringing it to a party tomorrow.a,drier fruitier kind of bubbly effervescent type of white,that's not like full on champagne.It's not probably like that, but just has a tiny bubble.A Gruner Vertliner is a good wine for you to try.And this is from Austria, Weingut BrundlmayerI really like the wines that they have from Austria at SurdyksBut when I hear about organics, it makes me happy.So this is something that you would have with like a fish,Or if you're someone that likes a Sauvignon Blanc,but you just want to try something a little bit different,I'd highly recommend this.And then last but not least, La Croix.Okay, right.Everybody loves a good La Croix.I don't really love like the weird little flavors of some of these soda things,but I do like this Limoncello La Croix.It has like a vanilla taste almost to it and a little hint of lemon.It is still no calorie, so it's nothing, but it has some weird sweetener stuff in it.Let's face facts.They put chemicals in these things.I don't know why, but it tastes good.So this is the LaCroix.What I like to do actually,and that's here,is I take one of these cans and a plain can so that it tempers down the flavoring alittle bit, but it still tastes good.And then last but not least, I was on Jason's show today and this darling couple.I ran out of there because I had a meeting.And when I came back, they had left this on my bag of my Jason show things.And it is says taste buds on there.It is adorable, a little embroidered tea towel.As you know, I did a textile, a class at textile center and it was super fun.They have really great classes there.If you are a Minnesota person and you want toget your needling skills going.So you guys, that's it.My first live on Substack.I would like to do more.I'm also considering like maybe another format where I talk with someone else.But if this is something that you liked or you would like to see more of,I could even do like cooking things that are live.I just decided I would try it today since I had the good hair and I was alone withjust little Stanley here tonight.For dinner,we're going to be having the spring roll in a bowl that I made on Jason's showtoday that I marinated some carrots in a fish sauce that I put on my spring roll ina bowl,and it made the entire Fox Studio smell like stinky fish.But it's delicious,and that's what I'm going to be having for dinner tonight with a glass of this white...that I'll be having.And then in the morning, I'm going to try the mushroom coffee so you can tune in.We'll probably talk about it during the top two an hour or two, which is at 10.05 exactly.And if you want to hear what I thought about the mushroom coffee, feel free to tune in tomorrow.Otherwise, have a great weekend.It's supposed to be super nice.I'm very excited about that.I am going to be sitting with my seed catalogs.Planning for some of my seeds because I've got to get things planted.And if you follow along,you know that I garden in a very cold northern place that I only have about 50 to60 days with the seeds to get them to do anything.So I'm going to be getting my seeds going in the next couple of weeks.If you have any early plants like early tomatoes that you recommend or anythingthat you've tried and you want to pass that along,I'm always open to new gardening ideas.Thank you for being here.Thank you for following along on Substack.I started my Substack about a year and a half ago.It is just a joy.I love it.I love spending Sunday mornings writing it.I think about all of your faces and like what recipes I want to share.And it really just gives me joy.So thanks for following along.I hope that you guys have a great night and we'll try and do Substacks again if you like it.Thanks.Bye.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Exploring Cider's Role in Fine Dining In this episode of Cider Chat, we sit down with Chef Ivan Vautier a Michelin-starred chef from Normandy, France, to discuss his approach to pairing cider with food and incorporating it into his dishes. Normandy, as a region is renowned for its cider, Calvados and Pommeau. As such it offers a unique perspective on how this traditional beverage is used in high-end cuisine. Ivan Vautier But does cider get the attention it deserves in fine dining? The answer might surprise you. While this Michelin Chef Vautier highlights some classic applications, like poaching foie gras in cider, the conversation reveals a deeper challenge: even in cider's heartland, it appears that cider's potential remains under appreciated in haute cuisine. Key Takeaways from a Michelin-Starred Chef Traditional Uses of Cider: Chef Vautier shared his method for preparing foie gras terrine poached in cider, complemented by a semi-dry cider pairing. While a delightful tradition, it underscores the entrenched view of cider as a regional staple rather than an innovative culinary element. Critique of Heavy Cuisine: He addressed the overuse of cream in Normandy dishes, advocating for lighter preparations that let cider's acidity and flavor shine—a refreshing perspective for modern palates. Missed Opportunities: The chef noted that cider could rival champagne as an aperitif. To create this new vision for cider, Chefs both in France and world wide must be called upon to rev up a sense of enthusiasm and vision to champion this transformation. Cod and Dupont Cidre pairing A Call to Action for the Cider Community This episode highlights the need for cider enthusiasts and producers to work together to elevate cider's status in fine dining. Here are some ideas discussed: Cider Education for Chefs: Host tastings and workshops to showcase cider's complexity and versatility, inspiring chefs to integrate it more deeply into their menus. Collaborative Menus: Develop cider-focused tasting menus and co-create signature ciders tailored for specific cuisines. Inspiring Innovation: Highlight cider's potential as a lighter, fresher alternative to traditional ingredients like cream or wine in sauces and reductions. Elevating Cider's Image: Serve cider in elegant glassware and market it as a sophisticated aperitif to attract fine dining audiences. Engaging the Culinary World: Partner with culinary schools, host cider-focused food festivals, and celebrate chefs who innovate with cider through awards and recognition. Dessert at Ivan Vautier Why This Matters Cider is more than just a beverage—it's a bridge between tradition and innovation. This episode sheds light on the barriers holding cider back in fine dining and offers actionable steps to move forward. By working together, producers and enthusiasts can inspire chefs to see cider not just as a drink, but as a transformative ingredient worthy of the world's finest tables. Cider Dinner at Ivan Vautier Contact info for Ivan Vautier Website: https://www.ivanvautier.com/en/ Address: 3 Av. Henry Chéron, 14000 Caen, France Subscribe and Share Enjoyed this episode? Don't miss more conversations like this! Subscribe to Cider Chat on your favorite podcast platform, and share this episode with friends who love cider and fine dining. Support Cider Chat: Your support helps keep these conversations flowing! Visit CiderChat.com to learn how you can help. Mentions in this Cider Chat CiderCon2025 Promo Code -  Once you get to the registration form, towards the end of the first page you'll reach a section in the form that says "additional registration information" and there is a question: If you have a coupon, please enter code here (case-sensitive): CiderChat #xpromoteCider - Tips of the glass to the following brands! Do follow them on instagram! @prairiebearsciderco - Alberta Canada @anchgergely of Abilaget Garden Projects @santacruzciderco - California #ciderGoingUP campaign page

Innovation at Cidrerie Manoir du Val: Blending Tradition and Modernity Located in Normandy's Pays de Risle, Cidrerie Manoir du Val and with maker Marie Bourut at the helm s crafting innovative ciders with a nod to tradition. With Marie's husband Thomas Courtoux., this couple has transformed a historic orchard. From pioneering the production of Blanc Cider (white cider) to fermenting with Sorbus Domestica via the distinctive La Cormé Cidre, the duo's approach is reshaping the way we think about Normandy cider. In this Cider Chat Arnould Nazarian helped connect Cider Chat with Marie and was on hand during this interview and helping with the translation. Arnould's hobby is both finding Sorbus Domestica trees and sharing his affection for this magical fruit. Listen to his two Cider Chat's Episode 219 Sorbs Not Sulfites Episode 220 Can Sorbus Domestica Save the World Innovations in Cider-Making at Manoir du Val One of the standout ferments at Cidrerie Manoir du Val is the development of La Cormé Cidre, a cider made with the unique Sorbus Domestica tree. This rare fruit imparts a complexity and depth of flavor that sets it apart from more traditional apple-based ciders. Marie and her husband have also crafted Blanc Cidre, a white cider made by halting the oxidation process to create a fresh, clear cider that pairs perfectly with seafood and light dishes. La Corme Cidre More Innovation! To support the orchard's demanding harvest, Marie's husband, Thomas, designed and built a custom machine called the Delorian. This tricked out tractor picks up apples from the ground, dramatically speeding up the harvesting process and reducing the need for manual labor. The Ciders of Cidrerie Manoir du Val Pink Cider (Rosé) – Made from red-fleshed apples like La Rouge du Val, this vibrant cider is a sweet, fruit-forward offering with a stunning hue. La Cormé Cider – This unique cider is made with a blend of apples, pears, and the rare Sorbus Domestica fruit, bringing a balance of tartness and complexity. Note: Arnould and his mother Charlotte pick all the Sorbs used Ciderie Manoir du Val. Blanc Cider – A white cider that stands out for its clarity and crispness, perfect for pairing with seafood. The lack of oxidation during pressing keeps the cider fresh and bright- hear how this is done in the episode. There is also Calvados, Pommeau, Fresh Pressed Apple Juice and Poiré Apple Varieties at Manoir du Val Cidrerie Manoir du Val's ciders are made from a carefully selected range of apple varieties, each chosen for its unique contribution to the cider-making process. Some of the key varieties include: La Rouge du Val (Red-fleshed apple) – name after the estate La Petit Jaune (Acidic variety) Chlorono (Sweet variety) Doux Vérets de Carrouges (Sweet variety) Benit Rouge & Douce Moen (Bitter Sweet) Fréquin Rouge & Marie Menard (Bitter variety) The Delorian – apple picker upper Where to Find Cidrerie Manoir du Val Ciders Cidrerie Manoir du Val products are sold both at their farm store and in various locations throughout the Paris region, including: Chateau d'Harcourt Les Ferme de Gally If you're ever in Normandy, visiting the cidery is a must — not only for the ciders but also for a closer look at their innovative approach to cider-making. Contact for Cidrerie Manoir du Val Website: https://www.manoirduval.fr/ Address: EARL Courtoux Bourut, 960 Route du Val, Saint Aubin Le Guichard. 27410 Mesnil-en-ouche Stay Updated with Cider Chat To learn more about innovative cider makers like Marie Bourut and stay informed on the latest episodes of Cider Chat, subscribe to the podcast and the Cider Chat YouTube channel. By subscribing, you'll be notified of upcoming episodes that focus on cider-making, so you won't miss any of the exciting stories from the world of cider.

durée : 00:02:13 - Le billet sciences - Des chercheurs américains ont mis en évidence l'existence de plusieurs centaines de virus dans les salles de bains. Ils n'affectent pas les cellules humaines, mais s'attaquent à des bactéries.

Tout vient du Pommier : de la pomme d'Adam au pommeau, la pomme est partout dans notre culture. Mais si le Pommier se dit malus en latin, pomum signifie“le fruit” ; d'où le fait de désigner de nombreuses productions végétales ainsi, comme la pomme de terre ou la pomme de pin. Après les agrumes et la banane, la pomme est le fruit le plus consommé au monde. Aujourd'hui, il existe 7500 cultivars (variété d'une espèce végétale obtenue artificiellement) différents et la moitié des pommes produites dans le monde proviennent de Chine. Golden ou Granny smith tout le monde a en tête le nom d'une variété de pomme. Une des plus célèbres, bien que moins produite aujourd'hui est certainement la Pomme d'api, désormais star des comptines pour enfants._______

Ce dimanche, Mac Lesggy vous parle de douche et d'économie d'eau, pour faire du bien à la planète et à vos factures.

Ce dimanche, Mac Lesggy vous parle de douche et d'économie d'eau, pour faire du bien à la planète et à vos factures.

L'entretien avec Sébastien Guarato, l'entraîneur d'Idéal du Pommeau et de Krack Time Atout by Radio Balances

Detta avsnitt handlar till största del om mat och dryck (nej, alla poddavsnitt gör faktiskt inte det!) och till mindre del även om alla de fester, ordenstillställningar och finsmakarmiddagar som de tu småbarnsfäderna kanske drömmer om att ordna men tyvärr inte hinner med och tvingas försaka (till exempel ett hundraårskalas för Edwards hus). Kanske kan poddsamtalen om mat och dryck fungera som eskapism, för alla oss som fastnat i samtidens ofattbara elände?!Mats avslöjar för lyssnarna vad han nyss hittade i Edwards kyl och tipsar om en av sina favorit-förrätter, apropå den ukrainska vodka de testar, Edward berättar om några färska fine dining-upplevelser och tillsammans minns de när de en gång testade löjrom i podden och blev instängda i en vin- och ostkyl.En så kallad Livsnjutarorden har skrivit till podden för att få tips på vad de skulle kunna hitta på till nästa träff, och får underbara uppslag. Edward föreslår ett 1800-talstema, och Mats tipsar om allt gott som kommer från Normandie och som lämpar sig synnerligen väl för en sådan orden: som skaldjur, gräddig hare, pressad anka och ostar. Inte minst slår han ett slag för Pommeau de Normandie, för livsnjutare och i restaurangernas avsmakningsmenyer.På temat ”misshandlade maträtter” talar gastronomerna om hur det alls är möjligt att laga coq au vin på kyckling (istället för tupp) och vilket starkt psyke som krävs för att läsa innehållsförteckningarna för butikernas skagenröra. För första gången nämns ”flugsvamp” i podden – och Mats får något kärleksfullt i blicken när han talar om livfulla men ändock nykokta räkor (och Edward drar sig till minnas inget mindre än friterade råkor).Skicka gärna frågor och glada tillrop till: podden@edwardblom.se Hosted on Acast. See acast.com/privacy for more information.

From Ep 181 Tucked away in Shelburne, Vermont, next to Twilight Bay of scenic Lake Champlain, is an orchard where 3 generations of the Cowles family have worked on. Shelburne Orchards produces many fruits, but have relatively recently started producing craft spirits from the apples on the land. In this interview, owner operator Nick Cowles presents their Dead Bird Brandy and Pommeau, and talks about the legend of the Dead Bird. All Beer Inside is a podcast by and for craft beer lovers. We travel near and far to sample the best brews and meet fellow aficionados. Drink craft, not crap! Please like, share, comment, subscribe and hit that notification bell! Dead Bird Brandy | Shelburne Orchards Distillery216 Orchard Road, Shelburne, VermontDead Bird Website, Shelburne Orchards Website, Instagram, Facebook All Beer Inside:Website, Instagram, Twitter, Facebook, Untappd: @allbeerinside The video portion of this interview can be found here Please like, comment and subscribe Search for All Beer Inside in all your favorite apps. #craftbeer #craftbeerlove #drinkcraftbeer #distilleries #interview #deadbird #shelburne

From Ep 181 Tucked away in Shelburne, Vermont, next to Twilight Bay of scenic Lake Champlain, is an orchard where 3 generations of the Cowles family have worked on. Shelburne Orchards produces many fruits, but have relatively recently started producing craft spirits from the apples on the land. In this interview, owner operator Nick Cowles presents their Dead Bird Brandy and Pommeau, and talks about the legend of the Dead Bird. All Beer Inside is a podcast by and for craft beer lovers. We travel near and far to sample the best brews and meet fellow aficionados. Drink craft, not crap! Please like, share, comment, subscribe and hit that notification bell! Dead Bird Brandy | Shelburne Orchards Distillery 216 Orchard Road, Shelburne, Vermont Dead Bird Website, Shelburne Orchards Website, Instagram, Facebook All Beer Inside: Website, Instagram, Twitter, Facebook, Untappd: @allbeerinside The video portion of this interview can be found here Please like, comment and subscribe Search for All Beer Inside in all your favorite apps. #craftbeer #craftbeerlove #drinkcraftbeer #distilleries #interview #deadbird #shelburne

Cider on the Table like Fine Wine at Ragged Hill Steve Garwood and daughter Anne Garwood Hampp are the mastermind duo at Ragged Hill Cider based in West Brookfield, Massachusetts. They brought a selection of bottles to taste through and we started with the Baldwin. "Body gives you a perception of fullness and sweetness" is how Steve Garwood describes the Baldwin, which is a Pet Nat cider ringing in a 7% alcohol by volume. Says Steve Garwood, "It is a business reason for us to make ciders that will improve in time." Anne Garwood Hampp, Louise and Steve Garwood. Yeast that Ragged Hill uses Dd10 a champagne yeast This yeast provides a vigors ferment that yields a fruit forward profile Order of tastings in this Chat Wickson single variety 9% Roxbury Russet - Dabinett -8.8%  this is a still cider Flora - Roxbury russet, cortland, macintoush  - blend of a fruit 2018-2020 Expand on ice cider Juice starts at 22 024 Brits Took off first fraction of juice from freeze and then 11.7% Pommeau made with all heirloom fruit  18% Contact for Ragged Hill Cider Website: https://www.raggedhillcider.com/ Ragged's online Store: https://www.raggedhillcider.com/purchase-online Mentions in this Chat Episodes Fermentis by Lesaffre - 4 SafCider yeast cultures 336 Cider Yeast Choices with Fermentis Subscribe to eCiderNews 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

Anicet Mbida nous livre chaque matin ce qui se fait de mieux en matière d'innovation. Ce jeudi, il s'intéresse à une invention qui devrait alléger les factures d'eau courante. Il s'agit d'un pommeau de douche qui permet d'économiser jusqu'à 75% d'eau, sans faire de compromis.

Chaque matin, à 7h50 sur Chérie FM, vous répondez avec Alex et Tiffany aux questions tordues de Dimitri !

Why a Cider Tour Bus is better than going Solo The obvious reason why taking a bus tour vs driving on your own to visit French cidermakers is that you can imbibe! But wait there is more! In this episode 339, the guest on the 2022 French Cider Tour to Normandy, Brittany and Domfrontais will tell you why a cider tour bus is better than going solo as we roll along the countryside on our final leg of the journey. Our Cider Bus Our beautiful luxury bus was driven by a very capable driver by the name of David, who was game for taking the back roads and mini detours that weren't on the original itinerary.  With David driving and watching the route and foreign roads signs, we could sit back and raise a glass of French cidre, poire, Calvados, Pommeau, Chouchen, and even a bottle of English Brandy all day long. In the way back of our bus were two tables that folks enjoyed sitting at and sharing cheese, bread, macaroons and other local nibbles as we rolled along the French Countryside. It should be noted that due to the low alcohol by volume of most French cidres (around 4.5-5%) one could have a glass and remain clear headed.  In this episode 339 Having fun on the cider bus Hear from the guest on the bus as we slowly make our way back to Paris on the final day of our tour. There were 6 commercial cidermakers from both the US and Canada, along with cider fans and home fermenters. Below is the list of people as heard on this episode Jeff Stoner and Kim Taylor of Greenbank Cidery | Washington Scott and Ginger Wierzbanowski of Olympic Bluffs Cidery | Washington Tina from Florida Robert Van Waarden of Red Island Cider - Prince Edward Island |Canada Brian Wing of Green Bench Brewing and Cider (Florida) Tristan Wright of Lost Boy Cider | Virginia Deborah and David of Oregon Dan and Lisa Schreffler of Space Time Mead and Ciderworks | Pennsylvania Jodi of California Debbie and Bryce of California Cider to share on the bus Want to join the French Cider Tour in 2024? Send an email to info@ciderchat.com Mentions in this chat Song - My Friend Jack by Little Big Town Country Roads by John Denver Mentions in this Chat Episode 336: Cider Yeast Choices with Fermentis Episode 46: Agathe Letellier | Manoir d'Apreval Normandy  Episode 322: The Celebrated Poiré & Calvados of Pacory | FR 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

Calvados with Étienne Dupont | Domaine Dupont Étienne Dupont took over the Domaine Familial Etienne Dupont in the Pays d'Auge region of Normandy France from his father Louis and grandfather Jules in 1980. Episode 098: Jérôme Dupont | Domaine Dupont is a conversation with Étienne son who sadly passed away in 2018. The recording with Jérôme provides the backdrop of the story behind the Dupont families acquiring the estate or what is called a Domaine in France.  [caption id="attachment_6061" align="alignleft" width="200"] Eitenne Dupont and Benoit at Cave Pepins In this episode Étienne and I are in the city of Caen and we are visiting Cave Pepin - wonderful store filled with Calvados, Cider, Poire and Pommeau. We are assisted by Benoit or Ben who works at the store and brought us through a tasting of Calvados. UPDATE: (this store is now closed, but Benoit is has now opened a new store in the city called Les Cidroloques). Etienne begins by describing the Étienne's Notes Three Sources of Aroma in Calvados The fruit The Yeast The Cask in which the Calvados has been kept If the cask is new wood you will taste the sap which presents itself as grainy. Classical Calvados - the cask only contained cider and Calvados Étienne asks if we suspect acetone in the Calvados as we are tasting. During our first tasting we are delve into the taste and as Étienne says, “We are fighting the acetone, we are too professional” Étienne's Tips on Distillation of Cider He prefers a quick fermentation of 3 days and then distillation. But alas the rules in Normandy require that distillation now must be done 3 weeks from the point of initial distillation. Use clean apples. When Domaine Dupont presses the juice goes directly into concrete vats at the Pressoir and then it is pumped underground via tubing to the pot still. The cider is racked off the gross lees at this point, with only the fine lees being distilled His preferred temperature to ferment the cider is 22 to 23 degrees celsius (71 Fahrenheit) and no fermentation below 8 degrees Celsius (46 Fahrenheit). Determining Age of Calvados Fine is younger 2-3 years old Hors d'Age is at least 6 years old Étienne jokes that Hors d'Age which can range from 6 years to 20 is designed to get you lost. I agree and so best to ask the producer! Or as Étienne says that "You must rely on your palate." Contact for Domaine Familial Etienne Dupont Website: https://www.calvados-dupont.com/en/ciders-calvados.htm Mentions in this chat Fermentis by Lesaffre - sign up for their upcoming online Q&A discussing cider yeast via the Fermentis Academy Caen, France new store owned by Benoit - Les Cidrologues 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

La Mayenne, poste-frontière entre la Bretgane,la Normandie et l'Anjou, cache de jolis trésors. Marie et Fabien Bourny nous raconte leurs envies d'expérimenter des cuvées inattendues pour mettre du piment dans leur métier passion.   Cidres et pommeau en amphore, monovarétaux, millésimés, poiré.... chez eux on trouve de tout mais surtout des surprises de qualité.

In this episode, Aaron interviews two guests: Catherine Belisle, PhD, the new food scientist at the Cornell Maple Program, and Christian Mercado Acevedo, MFS, a Cornell Food Science graduate and food and beverage consultant. Together, they developed a new maple product this year called Mappleau, an after-dinner drink who's name and production methods were inspired by Pommeau. You can reach Christian at www.caldamentum.com To access the free Mappleau production fact sheets, visit the New Product Development webpage at www.cornellmaple.com (https://blogs.cornell.edu/cornellmaple/product-development-and-research/) Episode produced by Ailis Clyne Music - Long and Low Cloud, Funk and Flash, both by Blue Dot Sessions (www.sessions.blue)

The September 2022 French Cider Tour will visit the Musée du Cidre and Ciderie Prié. Find out more at the info page Karine Prié The History of the Musée du Cidre Jean-Yves Prié (1948-2021) and wife Janine founded the Musée du Cidre (The Cider Museum) in 1987 on a farm and orchard dating back to 1850. The family is now the 5th generation of makers on the farm, only recently they began selling it commercially when the museum opened. In 2018 the Musée was updated and expanded to now overlook the cider production. Upon arrival the entrance is flanked by apples trees. There is a large circular cider mill where at one time a horse would have been hitched up to the long wooden arm to whirl about a heavy circular stone that crushed the apples.  To the left is a bottle shop and tasting room where Cider, Pommeau and Calvados can be purchased. In this same area is a spacious gift shop. I spent a bit of time just gazing upwards at the architecture of the old wooden ceiling. Inside the Musée du Cidre The museum entrance is across from the bottle shop and definitely worth a visit!  The first room has an assortment of collections both on apples and photos of cidermaking in the region.  I thought that was enough but was then lead into the new addition with high ceilings and a collection of historical cidermaking equipment. Son Philippe Prié has taken over the cidermaking duties and his wife Karine the museum and store. Today is it a show piece that has breathtaking views and of course excellent cider! Philippe Prié Cidre Prié 44 different apple varieties At the entrance is a conservancy for the apples in the area to keep the really old varieties 3 full time employees A working farm with milk cows and orchards Contact for Musée du Cidre and Cidre Prie Website: https://www.museeducidre.fr/  Mentions in this Chat French Cider Tour | Normandy and Brittany September 18th-24th, 2022 2018 Totally Cider Tour at Domaine Dupont Support this 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 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 , 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 Join the #ciderGoingUP Campaign today! 

This week we talk apples to apples with Kolin Leishman from Bull Run Cider. Posted up at Chuckanut Brewing's P-Nut taproom it's on draft and Bryant is back to tell what else is pouring. Ryan regales us with his cider savvy, John brings Bruichladdich, Kuleana, and a peated Scotch surprise, and Damian sips a stout. Plenty of ciders, spirits, and stouts on this episode of Brew Happy!

Still on the road and in the barstools, KMac and Yek switch it up this episode covering more of the cellared c's with ciders and cryptids. Listen as we fine apple drink ourselves through the great offerings at the Capitol Cider House in Washington, DC and go hunting for all the weird, scary creatures in the Capitol region that don't dwell in the big domed building on the east of the National Mall (Wink, Wink, know what we mean). Yek-ulder and Dr. KMac-ully break down the truth and fantasy behind those grainy critter videos and photos. The high-test apple brandy in no way influences our scientific scrutiny. Do you Beliv—rink?Thanks to the core crew at Capitol Cider House for hosting us!Cryptids: ·         Snallygaster: Flying bird with a giant glowing eye with tentacle iron claws that sounds like a locomotive. Best call in Teddy Roosevelt to shoot that sh*t! (KMac: Partial real; Yek: 100% legit monster!)·         Dewayo (Hexenwolf): F' you, Snally! Stop eating my chickens and harassing my Amish homies. Now you gone and made us archnemesises. (KMac: Big dogs or wolves; Yek: 100% legit monster!)·         Chessie, The Chesapeake Bay Monster: Thank you 1980s grainy camcorder technology of something popping up and down in the bay. Now we get to go crabbin' and Chessin' every summer. (KMac: Probably a manatee; Yek: 100% legit monster)·         Monogy (Devil Dogs/Hellbender): Nothing scarier to limey Red Coast than a half-man, half-fish-zard. I swam on down from West Va! (KMac: Obviously, Cryptobranchus alleganiensis; Yek:  Ain't no such thing as Cryptobranchus alleganiensis)Ciders:The Year-Round Hits:·         Capitol Cuvee, Dry Cider, 6.9%. Good.·         Capitol Rosé, Dry Rosé Cider, 6.9%. Bonne Good. ·         Life's a Peach, Dry Peach Cider, 6.9%. Fruity Good. The Special Hits:·         The Gobbler, Dry Festive Cider, 6.9%. Turkey Good.·         Pippin, 6.5%. Cidery Good.·         Concord, 6.2%. Welch's Good. Hard Hittin' Hits:·         North Columbia GoldRush, Bourbon barrel-aged Pommeau, 16.9%.  Yek good!·         North Columbia Pink Lady, Rye whiskey barrel-aged Pommeau, 16.3%. KMac good!

Who is Montana CiderWorks Lee McAlpine is the Founder and Owner of Montana Ciderworks based in Darby, Montana. In 2022, Lee will celebrate the 20th year of operations and has a special Pommeau release made with her cider and distilled locally. It has been aging for 3 years and will only be available at the cidery. In 2002, she planted over 700 cider varieties that focused on 7 English Cider varieties that Lee felt would blend well with the covet Montana grown Macintosh apples. Lee was a firefighter who had a passion for sustainable agriculture and for Montana. Lee McAlpine The Cidery set up Lee has a 20 x 20 foot production room and primarily ferments in Flex tanks and has a small batch program. The Cidery has no Tasting Room, but you can show up and buy cider on site. Lee's cider are fermented for a year before bottling! Topics in this Cider Chat Why the McIntosh is so coveted in Montana The region going back to 1880 specifically growing the McIntosh was a vibrant orchard region at one time. Lee notes that it is the temperatures between day and night in this region that really helps elevate the Macs and thus they she finds notes of cinnamon to this apple variety and the cider. There are 33 different spourts of McIntosh. Local food to pair Montana CiderWorks cider - Lee recommends the Cheddar cheese made by Lifeline Farm a Biodynamic farm. Why Lee chose not to have a Tasting Room Mentions in this Chat Northwest Cider Club - The final special cider box for the end of the year features Montana, Idaho ciders in the Discover Box and Elevated Box Read Richie's Thesis on this topic: https://arrow.tudublin.ie/tfschcafdis/10/ BudWood.org  BudWood is a not-for-profit Montana CoOp whose members are apple growers, apple product manufacturers, and those aspiring to grow or manufacture. McIntosh Apple Days is held the first weekend of October and has been held for over 42 years! Ep 220: Can Sorbus Domestica Save the World  Ep 286: A Living Language for Cider - Richie Brady's Thesis on the topic go to this link Montana CiderWorks is For Sale!  Contact Lee directly for more info Ciders Made at Montana CiderWorks Small Batch - single varietal ciders - look for via vinoshipper North Fork - Semi-Dry English Style Cider Darby Pub Cider - Semi-Dry New World Style Cider McIntosh - Medium Sweet Single Variety Cider Hopped Up - Limited Release Cider Contact info for Montana CiderWorks Website: http://montanacider.com/ eMail: Lee@montanacider.com Address: 261 Rye Creek Road, Darby MT 59829 Phone: (406) 360-5078 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

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

Avoir du plaisir en solo, avec un sextoy ou à plusieurs, la masturbation n'a jamais été aussi enflammée. Pourtant la masturbation féminine est (encore) taboue et honteuse pour la plupart des femmes. Y a-t-il un âge pour se masturber ? Regardons-nous forcément du porno ? Pourquoi la masturbation en couple est-elle toujours mal appréhendée ? Naya, accompagnée de Manon, Elvire et Chloë nous donnent leurs meilleurs tips pour toujours plus de plaisir dans ce nouvel épisode.  Naya : Twitter @misundergirl Instagram @misundergirl   Manon : Instagram @lecul_nu Elvire : Twitter @ElvireDCharles Instagram @elviredcharles pour ClitRevolution @clitrevolution sur Instagram  Chloë : Instagram @chloe.lemn Chaîne Youtube : Chloë Lemn  Les références entendues dans l'épisode :  Le Womanizer est un sextoy qui stimule le clitoris avec des aspirations. Le clitoris n'est donc pas stimulé par un contact avec une surface qui vibre, comme les autres sextoys. Le Satisfyer est un sextoy qui stimule non seulement le clitoris par des vibrations mais aussi par un procédé sans contact qui se fait à l'aide de pressions appelées aspirations. Le rabbit est un sextoy qui se compose de deux parties distinctes, permettant de stimuler deux zones très érogènes. Il peut être utilisé pour une stimulation interne et externe.  Le galet est un sextoy qui stimule le clitoris par de subtiles vibrations. L'association Les Flux propose des ateliers d'exploration de son corps et des initiatives pour la réappropriation des savoirs gynécologiques.  Jouissance Club de Jüne Plã, éditions Marabout (2020) Le podcast Ménopause pour tout le monde de France Culture (2021) Trois femmes sur quatre (76%) admettent s'être déjà masturbées au cours de leur vie, contre 60% en 2006 (CSF), 42% en 1992 (ACSF) et à peine 19% en 1970 Selon une étude de l'IFOP, près d'une Française sur deux (43%) admet en 2019 avoir déjà utilisé un vibromasseur, contre un peu plus d'une sur trois il y a cinq ans (37% en 2012) et à peine 9% il y a douze ans (2007). Selon un article de Gonzalo R. Quintana Zunino et Conall Eoghan Mac Cionnaith dans The Conversation, les hommes hétérosexuels atteignent à 95% du temps l'orgasme au cours d'une relation intime quand les femmes déclarent l'atteindre trois fois moins. Il existe tout de même une disparité chez les personnes homosexuelles et bisexuelles, puisque que “89% des hommes homosexuels, 88% des hommes bisexuels, 86% des lesbiennes et 66% des femmes bisexuelles ont dit atteindre l'orgasme durant les rapports sexuels”. Ce “fossé orgasmique” est souvent appelé orgasm gap.  Hot Line est un podcast Original Spotify, produit par Spotify en association avec Nouvelles Écoutes. Animé par moi-même, Naya Ali, et en compagnie aujourd'hui de Manon, Elvire et Chloë.  Merci à Bastien, Marie, Célim, et Max de nous avoir laissé leurs messages vocaux. Notre numéro c'est le 07 88 05 64 84. Laissez-nous vos messages ! Learn more about your ad choices. Visit podcastchoices.com/adchoices

durée : 00:39:21 - On cuisine ensemble FB Normandie (Caen) - Le pommeau de Normandie fête les 30 ans de AOC

Tasting Calvados with Étienne Dupont Étienne Dupont took over the Domaine Familial Etienne Dupont in the Pays d'Auge region of Normandy France from his father Louis and grandfather Jules in 1980. Episode 098: Jérôme Dupont | Domaine Dupont is a conversation with Étienne son who sadly passed away in 2018. The recording with Jérôme provides the backdrop of the story behind the Dupont families acquiring the estate or what is called a Domaine in France.  Eitenne Dupont and Benoit at Cave Pepins In this episode Étienne and I are in the city of Caen and we are visiting Cave Pepin - wonderful store filled with Calvados, Cider, Poire and Pommeau. We are assisted by Benoit or Ben who works at the store and brought us through a tasting of Calvados. Etienne begins by describing the Étienne's Notes Three Sources of Aroma in Calvados The fruit The Yeast The Cask in which the Calvados has been kept If the cask is new wood you will taste the sap which presents itself as grainy. Classical Calvados - the cask only contained cider and Calvados Étienne asks if we suspect acetone in the Calvados as we are tasting. During our first tasting we are delve into the taste and as Étienne says, “We are fighting the acetone, we are too professional” Étienne's Tips on Distillation of Cider He prefers a quick fermentation of 3 days and then distillation. But alas the rules in Normandy require that distillation now must be done 3 weeks from the point of initial distillation. Use clean apples. When Domaine Dupont presses the juice goes directly into concrete vats at the Pressoir and then it is pumped underground via tubing to the pot still. The cider is racked off the gross lees at this point, with only the fine lees being distilled His preferred temperature to ferment the cider is 22 to 23 degrees celsius (71 Fahrenheit) and no fermentation below 8 degrees Celsius (46 Fahrenheit). Determining Age of Calvados Fine is younger 2-3 years old Hors d'Age is at least 6 years old Étienne jokes that Hors d'Age which can range from 6 years to 20 is designed to get you lost. I agree and so best to ask the producer! Or as Étienne says that "You must rely on your palate." Contact for Cave Pepin I recommend following -  Cave Pepin's Facebook page Contact for Domaine Familial Etienne Dupont Website: https://www.calvados-dupont.com/en/ciders-calvados.htm Mentions in this chat Piotr Marzęcki of Polandski Read about Piotr ciders via Cider From Poland Fermentis yeast that Piotr uses for his ciders.  UCLM S325 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 YouTubeFermentis Q&A #13 Fermentis by Lesaffre -This week's Q&A with Kevin Lane from Fermentis: What are the sulfite additions effects on cider/yeast that you are planning to use? 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.      

Schokkend nieuws voor veel kaasliefhebbers: roodschimmel bestaat niet! Roodflora wel, en dat is wat Joppe en Lieven deze aflevering bespreken in de keuken van niemand minder dan... Hiske Versprille. Zij werd nog niet zo lang geleden in een restaurant ondersteboven geblazen door taleggio met wat toevoegingen. En waarom stinkt dit soort kaas eigenlijk zo, en hoe ruik je retronasaal? Lieven experimenteert met Mathilde uit de vorige aflevering om haar Hansje rood te maken, maar of dat lukt…Als je mee wil proeven heb je nodig een: Langres, Taleggio, Burg, Maroilles en… Epoisses. We drinken Pommeau van Holystook.MAROILLESHOWNOTES:

Neat! Episode 59: Calvados and Pommeau by Neat!

Jérémy Daul reçoit Michel Pommeau, Candidat aux municipales Paris 13ème 2020

Killahora Orchards of County Cork is located on the southern tip of the Emerald Isle a.k.a. Ireland and was once the center of the world butter market.  Historically it is also known as the “rebel city”. Today it is a thriving city with Michelin star restaurants and makers like Barry Walsh and Dave Watson of Killahora Orchards in Glounthaune. Killahora Orchards began to be replanted in 2011. Replanted because Killahora Orchards today, it was found, was also an orchard dating back as far as 1838. This was discovered on Ireland’s OS (Ordinance Survey) Maps. As such there are wilding apple trees on the fence line linked to the Malus sylvestris (this apple tree usually has thorns). Barn on the hill at Killahora Orchards In 2016 Killahora entered the commercial market as Johnny Fall Down cider, but as the brand evolves they are now making Johnny Fall Down a brand of cider under the Killahora Orchards label. There are 130 varieties of apples and 30 different pears. Dave Watson planted the orchard. His father Tim Watson tends it. Barry Walsh is Dave’s cousin. Barry is crowned the Booze Geek, while Dave is considered the Tree Geek.   Killahora Orchards Products The Wild Apple Bouché won the Supreme International Championship for International Ciders at the Royal Bath and West cider competition in June 2018. The Rare Apple Ice Wine which was made with Bitter Sweet and Bitter Sharp apples really set this Irish version of an ice cider apart.  Rare Apple Ice Wine made with bitter sweet and bitter sharp apples[/caption] Pom'O is and Apple Port or what the French would call Pommeau. At the end of this chat hear Barry Walsh sing a wee bit from the Irish Folk Drinking Song "Johnny Jump Up". Learn more about its history here. Contact Killahora Orchards Website: http://www.killahoraorchards.ie/ Address: Killahora, Glounthaune Cork Telephone: 021 486 8177 eMail: info@johnnyfalldown.ie Mentions in this Chat Patreon supporter Jonathan $1 Eleanor Leger - Eden Cider  Listen to Eleanor's chat 111: Cidernomics: Breaking Bad or Breaking Even Adam Levey aka The Alcohol Professor has now launched the www.nyicidercompetition.com which is the natural spinoff off the www.nyibeercompetition.com so cider winners will receive cider medals. Wanna enter two competitions? Commercial makers can send in their samples to the New Jersery receiving station, then the competition will ship their ciders for no extra cost to the Berlin Germany competition too. Go the link above to find more info. Listen to Adams Chat: episode 108 CiderCon2019 February 5-9, 2019 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 ApplePodcasts, 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 Ask for the following ciders - By supporting these cidermakers, 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 Ross on Wye Cider and Perry, UK Process and Analytical NMR Services - John Edwards provides analytics of cider - stay tuned for his Chemical Fingerprints workshop coming up on Cider Chat Ironbark Ciderworks, Claremont, California Join the #ciderGoingUP Campaign today!   

The Louis Dupont Family Estate is a 70 acre (30 hectares) orchard that was bought by selling the family's stock of calvados. In this chat I speak with Jérome Dupont the great grandson of Jules Dupont who bought Domaine Dupont with the family's calvados in 1887. Jérome and his father Etienne Dupont and his sister Anne-Pamy Dupont now run the estate. Domaine Dupont is on the Route du Cidre in the region of Normandy called Pays d'Auge. We chat on the growing cider culture in the US and France and working with wild yeast. The head cidermaker's at Domaine Dupont is Arnaud Ramsayer. Jérome works with his father distilling the cidre to make calvados. Pommeau is a blend of fresh pressed apple juice and calvados. Contact info for Domaine Dupont address: 14430 Victot-Pontfol, France website:https://www.calvados-dupont.com/en/dupont-estate.htm telephone: +33 (0)231.632.424 email: info@calvadosdupont.com 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

Michelle McGrath is the Executive Director of the United States Association of Cider Makers, a trade association for the cider industry. In this episode she chats on the mission of the USACM, the goals for the year, the upcoming Cider Conference (CiderCon) and the Pick Cider initiative for Thanksgiving. The four core mandates of the Association Advance cider in the market Increase opportunities for peer learning Promoting a cider friendly regulatory environment Supporting the cider apple growers   The USACM has over 1300 members. 95% of cidery members are making less than 500,000 gallons/year Membership in the USACM is tiered. For instances, The Cidery In Planning is $175. And there is even a tier level for "Home Cidermaker/Enthusiast" - $75.00 (USD) Find out more info at http://www.ciderassociation.org/join Michelle provided an overview of the Cider Act that comes into effect in 2017 It will increase the allowable carbonation in cider Increase the allowable alcohol content from 7% to 8.5% Perry will now fall under the definition of allowable cider. And, there is a change in the Bond requirement for small cider producers, if not all alcohol producers. If you owe less than $50,000 a year in taxes, the government is going to stop requiring a Bond. If you already have a Bond, will get it back. BUT YOU have to request your Bond back and prove that you are a small producer.   Michelle also discussed: The Craft Beverage Modernization Act that is still yet to be passed. Within this ACT there is a component that benefits small wineries. It expands the small producers tax credit. Right now the credit is available to producers of 150,000 gallons or less and will up that amount up 750,000 gallons or 3/4 of a million. And, there will be a Request for Proposals (RFP) for research grants coming up in 2017 too. What is happening with CiderCon? Where is it? It takes place on February 8th, 9th and 10th in Chicago. Here is a sneak peak into this year's special guests from France! Note the dates below might not be set in stone, always check the conference schedule ahead of time. 1.       French Perry - Thursday, Feb. 9th @ 1:30pm – Daufresne Poiré & Christian Drouin Poiré. 2.       Keeving - Thursday, Feb. 9th @3:15pm – Le Brun Brut Cidre de Bretegne, Le Brun Organic Cidre (demi-sec), Le Brun Cidre AOP Cornouaille. 3.       Calvados - Friday, Feb. 10th @ 1:30pm – Guillaume Drouin to present on his own and select a range of his Calvados and Pommeau. 4.       Grand Cider Tasting - Friday, Feb. 10th @ 5:15pm – All 3 French presenters on the panel. What is Pick Cider? The USACM is helping to promote cider by asking enthusiasts and commercial makers to use the #PickCider on Social Media. Contact Michelle McGrath Michelle McGrath Executive Director United States Association of Cider Makers (USACM) Cell: (503) 593 - 1716 email: michelle@ciderassociation.org Website - Facebook - Twitter - Instagram - LinkedIn  Mentions in this Chat Columbia Gorge Cider Society aka Gorge Society that has a Cider Route in OregonWashington State Columbia River Gorge area Cider Chat podcast episodes: 046: Going to CiderDays and 048: CiderDays2016 Schedule USACM's Cider Certification Program Find out more on Alan Stone's 2014 book Dorset Cider with An Excursion into the New Forest at the Cider Chat Resource Page More CiderDays Insider Tips Where to buy cider while attending CiderDays? Spirithaus Amherst MA River Valley Coop, Norhampton Ryan and Casey's Liquor Store, Greenfield   November 4th CiderMeetUP at The Root Cellar in Greenfield go to this event page and find out the scoop here! Mini scoop...it takes place from 6pm on. YOU can bring you OWN cider (pay a $5) corking fee and enjoy meeting new friends attending CiderDays. Go to this page to see the ciderchat.com show notes page with photos Please Help Support Cider Chat's (Ria's) trip to the International Hall of Gala Ciders. I am sure I won't have this trip paid off for a while and every little bit counts. Please donate today. Social Media company mentioned in this chat We Are Pr - helping small business manage social media Donate to Cider Chat! 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 this podcast on twitter @ciderchat  

Follow on twitter @ciderchat   Didier Bédu President of the Interprofession des Appellations Cidricoles (I.D.A.C.) for France speaks on the organization's criteria for the highly sought after appellation for Calvados and Pommeau. There are 320 producers of Calvados, with a 28 member board who then elect the president. There are the Appellation d'Origine Controlee (AOC) regions for Calvados. Calvados Pays d'Auge Calvados Domfrontais For Pommeau there are three AOC regions.   1. Pommeau du Brittany 2. Pommeau du Normandy 3. Pommeau du Maine   For Cider or Cidre as spelled in France there is now three Appellation d'Origine Protégée AOP / AOC regions. The third region just attained status in June 2016. 1. Pays d' Auge (Normandy) 2. Cornouaille ( Britiany) 3. Contentin (Northwest Normandy)   For Perry there is one AOC - Poire Domfront Besides the long and lengthy process of attaining approval for the appellation Dider presented 3 main criteria for an AOC.   1. The Territory - can only do Calvados in a specific territory - Clay plays  an important role in Calvados 2. Local apples - French apple varieties 3. How it is distilled   What is Calvados? Calvados is the distillation of cider, aged in cask for a minimum of 2 years - there is no maximum Typical abv for calvados 40- 41%   What is Pommeau? Pommeau is an aperitif - mixture of french apple juice and young Calvados is aged in a cask of oak for a minimum 18 months  and the abv is between 16 or 18% No added sugar The fermentation is blocked by the addition of calvados The fresh juice and the calvados is mixed immediately   What is the main mission of I.D.A.C.? 1. To improve the quality   With every bottle sold that is has the appellation I.D.A.C. collects fees or small tax on every bottle sold. The money is used for technical research for constant improvement of the product and to advise the producer for the best quality   I.D.A.C. also publishes statistics on the products   And I.D.A.C. does promotion - meet the press, explain what the organizations does, has an international cocktail competition   How to drink Calvados? Have calvados as an aperative and with ice The IDAC website does have recipes   There is a Single cask Calvados which is considered too good to be blended - Single cask Calvadso is not reduced by water Made in a limited edition - maybe only a 100 bottles   Tasting notes for calvados: look for the fruit The consumer looks for the fruity side - which should always be present. young 2 years old very easy despite the long aging - you never lose this fruity aspect or fruity woody, spicy lots of different aromas after aging serve in a tulip glass - if neat (no ice) to be savored not a shot glass "Calvados can be combined it with a lot of things - enjoy with a cup of coffee, with cheese, square of chocolate, enjoy with a cigar" What is the perfect age - where you just want to drink after 6 drink Cider, Calvados and Pommeau tourism in France There are 20 -30 Calvados distilleries to visit There are 1.3 million visitors per year going to the French distilleries 150,000 visitors in Normandy alone Mentions in this chat: 049: Agathe Letellier | Manoir d’Apreval, France Jazz sous les Pommiers or Jazz Under the Apple Trees Fest takes place every year in Coutances during Ascension week (in May)   Calvados route through Normandy http://www.calvados-tourisme.co.uk/en/discover/tourist-trails/the-cider-route.php   Please Help Support Cider Chat's (Ria's) trip to the International Hall of Gala Ciders. I am sure I won't have this trip paid off for a while and every little bit counts. Please donate today. Social Media company mentioned in this chat We Are Pr - helping small business manage social media Donate to Cider Chat! 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.        

Karl duHoffmann is the Northeast Brand Development Manager for Anchor Brewers and Distillers, as well as a partner in Orchard Hill Cider Mill in New York.