Podcast appearances and mentions of ryan burk

What exactly are Cider Hybrids Exploring Cider Hybrids and Co-ferments as recored at a panel discussion at CiderCon 2024. The terminology for this category is still developing, reflecting the innovative and experimental nature of these beverages. As producers continue to explore and create unique blends and co-ferments, the language will evolve to better capture the diversity and creativity inherent in these new cider expressions. In this episode of Cider Chat Delve into the innovative and creative world of cider hybrids and co-ferments with a panel of expert cider makers from around the globe to discuss the nuances, challenges, and joys of creating these unique beverages.  The discussion opens with a brief introduction to the panelists: Christine Hardy – Co-owner and cider maker at Riley's Cidery on Bowen Island, BC, and board member of the Cider Institute of North America. Tom Oliver – Cider and Perry maker at Oliver's Cider and Perry in Herefordshire, England. Ryan Burk – Owner and cider maker at Occam Cider. Johan Sjöstedt – Founder and cider maker at Pomologik in Sweden. Kathleen Cherry – Winemaker and co-owner of Calche Wine Cooperative in Vermont. Tariq – Cider maker at Revel Cider in Ontario, Canada. (ltor) Tariq Ahmed, Kathline Chery, Johan Sjöstedt, Ryan Burk, Tom Oliver Panelist Questions on the topic of Cider Hybrids Defining Cider Hybrids and Co-ferments: Challenges and Regulatory Issues in this category Innovative Ingredients and Techniques Marketing and Consumer Perception Advice for Aspiring Cider Makers Contact Information for Speakers: Christine Hardy – Riley's Cidery Tom Oliver – Oliver's Cider and Perry – Listen to Episode 366 with Tom Ryan Burk – Occam Cider Johan Sjöstedt – Pomologik – Listen to Episode 399 with Johan Kathline Chery – Kalche Wine Cooperative Tariq Ahmed – Revel Cider Listen to Episode 405 with Tariq Mentions in this Cider Chat PA Cider Fest – June 15, 2024 Locust Grove Brewing Company – Milton, New York Who's been cross promoting cider #xpromotecider French Cider Tour 2024 Who's cross promoting cider #xpromotecider @degerdenner @Berkshire_Cider @deansbeanscoffee Albemarle Cider Works @lapommelie

Joining Taplines today is Ryan Burk, the former head cider maker of Angry Orchard Hard Cider. These days, he's making cider under his own label in upstate New York, working as a co-founder of the beverage innovation firm Feel Goods Company, and serving the Cider Institute of North America as a founding board member. But midway through last decade, Ryan was working at Michigan's Virtue Cider when Boston Beer Company tapped him to lead production on its in-house hard cider brand, which was then making one out of every two barrels of cider sold in the US. Angry Orchard's legacy in the category is contentious: is it a vital gateway that led to broader hard cider acceptance, or a millstone holding back what cider could be in the American drinking imagination? Both? Neither? Listen on, listener. Don't forget to like, review, and subscribe! Hosted on Acast. See acast.com/privacy for more information.

The question at the center of this episode is simple: Does hard cider have a problem or an opportunity? The answer may be a little bit of both, with your own perspective making the glass of Angry Orchard or 2 Towns or Hudson North slightly more than half empty or half full. So, while we may not have clear-cut answers by the end of the episode, you will hear from a few different perspectives about this challenging and hopeful and evolving time for American cider. To explore all this, you'll hear from some great voices. In part one, we chat with Ryan Burk, a long time American cider pro who started out at Michigan's Virtue Cider before spending years as head cider maker for Angry Orchard, the largest cider company in the country. He now leads formulation and sensory strategy for Feel Goods, Good Beer Hunting's parent company that's a full-definition studio that builds beverage brands. (Ryan is also a colleague of mine at Feel Goods, where I work as an analyst.) After we set the stage with Ryan, we travel to Chicago for a conversation with Good Beer Hunting contributors Ruvani de Silva and Beth Demmon. The three of us were in attendance at this year's American Cider Association conference and gathered for our own reflections on the state of cider and what we started to see and hear on our first day at the event.  

Do you have Transferable Skills?  Why would it be important to have “ transferable skills”. And what are such skills? Every company, business and yourself need skill sets: One's ability to sell products, a marketing maven, digital and otherwise, expert with business applications; Excel,Google Docs  Of course , public speaking! ( skills that DON'T add value: procrastination, gossip, inflexible)   Kundalini Yoga and Meditation  Children's yoga virtual class HARIPRAKAASH https://youtu.be/lwOTuCfTTT0Made in Meditation virtual classes https://youtu.be/7Kf-f0SPcM0  am linking a colleagues podcast here for you  “ burned out business moms who also do homeschooling  https://podcasts.apple.com/us/podcast/how-do-i-know-if-im-burned-out/id1619365155?i=100058640709 Wine. It's the HOLIDAYS.   Thanksgiving wines begin the holiday celebrations  Please Check out non alcoholic choices also .  To begin any celebration, bubbles are always appropriate. New York Hard Ciders and Thanksgiving wines NY is the only choice, in my opinion, and the best producers of Hard ciders.  Angry Orchard is the most popular NY hard cider and the most widely distributed.  Ryan Burk is the Cider Master.  He treats cider making as though he was making a fine wine, in that he discusses, native, wild yeasts, terroir and fermentation. They use predominantly New York State apples, Baldwin, Rome and Rhode Island green apples that are grown in New York.  Once they are picked in September, October, they sort by hand,  on a conveyer belt.  They toss out the bad apples and then run the apples through a shower. Next the apples get a good soaking to remove dirt, stones and stems.  Lastly a final wash before they go to the “ mashing process.”  This produces the juice sans pumice.  Ryan talks about native and wild yeasts which occur naturally on the apple skins and leaves. This produces specific terroir ( my kind of language).  The fermentation takes place in used barrels which are neutral, meaning no oak flavor, is imparted to the cider blend. The ciders are usually filtered. Ryan mentions that they experiment with wine yeasts also.  Great video on the entire process.  https://youtu.be/iIriESwXy2c The top ciders in my opinion are: https://www.angryorchard.com/, http://www.aaronburrcider.com/, http://www.badseedhardcider.com/ Our American fare is quite heavy.  Therefore you want wines that will cut through the fatThanksgiving wines are the hot topic of course.  Many people choose Pinot Noir or another red.  These are actually not good choices because our American holiday fare is very rich.  We actually want wines that cut the fat and richness of our Thanksgiving feast. Therefore a full bodied white wine such as Chardonnay,  only slightly oaked, preferably unoaked  is better. Sauvignon Blanc is also a perfect choice. If you want to choose domestic wines, I suggest: ZD WINES Napa: Chardonnay is stunning.  They produce a very crisp Sauvignon Blanc. They make a very substantial Pinot Noir and they are famous for their Cabernet. www.ZDWines.com. Robert SINSKEY also Napa is famous for his Pinot Noir. However, choose the Pinot Blanc and the Abraxas ( white varietals blend) and definitely the Vin Gris of Pinot Noir, which is  a Rose'.   Yes Rose's are really the exciting wines for Thanksgiving.  www.Robert SINSKEY.com all organic vines.  I prefer the European style wines however, for Thanksgiving. Therefore I would choose an AOC Chablis, a chenin Blanc from Loire, a Sancerre also.  You might venture into Cru Beaujolais for the reds.  Serve these gamay varietal wines slightly chilled.  Contact vahail1956@gmail.com for prices and where to purchase. www.chezvalerie.us @valeriehail

Inside episode 1000 of the Tall Can Audio podcast we heard from many past guests and friends of the show. We thought we'd share some of them here with you while our hosts take a little break. In this group you'll hear from the voice of the Blue Jays on Sportsnet Dan Shulman, Tim Micallef from Tim & Friends, our buddy Andrew Stoeten from TheBatFlip.ca, TSN's Hockey Insider Bob McKenzie and the hosts of the second most frequent visitors to the TCA Studio - Lucas and Ryan Burk (sons of Amy Burk who does our intros/outros) of the “Lucas and Ryan Show.” Check out the brand new Tall Can Audio 1000 playlist featuring songs associated with the show as we approach our 1000th episode. Apple Music: https://music.apple.com/ca/playlist/tall-can-audio-1000/pl.u-pZ2ETYAq6vy (https://music.apple.com/ca/playlist/tall-can-audio-1000/pl.u-pZ2ETYAq6vy) Spotify: https://open.spotify.com/playlist/2rZG14zZDmm70onDkGrv2a?si=yeSwQIUXTaW2XfUPUY50_w (https://open.spotify.com/playlist/2rZG14zZDmm70onDkGrv2a?si=yeSwQIUXTaW2XfUPUY50_w) Follow TCA on Twitter: https://twitter.com/tallcanaudio (https://twitter.com/tallcanaudio) Follow TCA on Instagram: https://instagram.com/tallcanaudio?igshid=YmMyMTA2M2Y= (https://instagram.com/tallcanaudio?igshid=YmMyMTA2M2Y=) Follow TCA on Facebook: https://www.facebook.com/tallcanaudio (https://www.facebook.com/tallcanaudio) Stuff We're Digging Right Now The Tragically Hip: Live At The Roxy https://amzn.to/3yvC1jL (https://amzn.to/3yvC1jL) Hearts On Fire - Six Years That Changed Canadian Music. https://amzn.to/3yvrCEG (https://amzn.to/3yvrCEG) From our pal Mike Commito: Hockey 365 - Daily Stories From The Ice. https://amzn.to/3nDyWaY (https://amzn.to/3nDyWaY) Hockey 365: The 2nd Period. More Daily Stories From The Ice. https://amzn.to/3Aqc8Dk (https://amzn.to/3Aqc8Dk)

Apples started their world tour from Kazakhstan but... It is inconceivable but true that in the home land, the epicenter, the frick'n ground zero of all apples globally there is no history of cidermaking in Kazakhstan. Welcome 2022 and the pioneering team of Aizhan, who is Kazak, and her French husband Alex Thomas. Together they are changing the course of history for the worlds' 9th largest country that has the one boast that no other region of the world can claim: Kazakhstan is where apples originated from and then traveled around the world via the Silk Road. Aizhan and Alex Thomas sipping Apple City Cider with a a breath taking view in the background Apple City Cider Based in the city of Almaty or what was once known as Alma-Ata meaning Grandfather Apple, there is now Apple City Cider's new production facility and tasting room. The Thomas ferment Malus Sieversii (wild apples) which there are 400 known varieties. In the rest of the world, cidermakers use Malus Domestica which originally came from Malus Sieversii. It is much like domestic dogs are related to wolves but the two are very different and the reason why Kazakhstan's apple scene is so unique. Malus Siversii In the Tian Shan Mountain range that borders China and Kyrgyzstan lies the largest swath of wild apple forest in the world.  The city of Alma-Ata (now Almaty) in the southern region of the country at one time had only 5000 inhabitants versus the 2 million residents of today and also wild apple forest. Sadly, like many apple trees in countries orchards have been cleared for construction. Thus, the Tian Shan Mountains are critical to the preservation of what remains of the once extensive forest of wild apple trees and is now a Natural Park Reserve. One must secure a permit and be escorted to visit the wild apple forest, which can be a daunting task. But one does not need to visit the mountains to taste the apples, they can simply head to Almaty and visit Apple City Cider! Apple City Ciders Almaty Classic (6.0%) has been bottled. Expect a crisp and refreshing cider made with cultured yeast and wild apples. Alex says it is "fresh, fruity, and acid driven". The Almaty Export is aging in oak and is a blend of native and cultured yeasts. Both ciders and all future Apple City Ciders moving forward are bottled in 750ML with crown caps. The Movie: Cider in Kazakhstan The Thomas filmed a documentary of the wild apple forest with special guests, Andrew Lea, Claude Jolicoeur, Ryan Burk and Peter Mitchell. The documentary is 2 hours and 13 minutes (which is divided up into 3 Parts) has been reformatted into a one hour show and is slated to be featured on Amazon Prime. Watch on Vimeo  Contact for Apple City Cider website: https://applecitycider.com/ Mentions in this Chat CiderCon 2023 Call for proposals - go to ciderassociation.org French Cider Tour Normandy & Brittany, France - September 18th-24th, 2022 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 on Beer Sessions Jimmy is talking cider with Brighid O'Keane, executive director of The Cider Institute of North America (CINA); Christine Walter, head cider maker and owner of Bauman's Cider; Ryan Burk, head cider maker of Angry Orchards and board member of The Cider Institute of North America; and Kira Bassingthwaighte, head cider maker for Western Cider. Brighid O'Keane introduces the Cider Institute of North America and its mission. Ryan talks about how the American cider scene has grown and where it might be heading. Christine walks through how her family farm as well as her scientific background has shaped her cider production. Kira talks about Montana's culture of grain as well as the unique diversity of apples. The episode finishes with recommendations for in-person and virtual courses offered by the Cider Institute of North America for aspiring cider makers. Grab your favorite cider and give it a listen.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.

Get ready to rock with Gabe Cook, Grant Hutchison and Martyn Goodwin-Sharman as they get their apologies in order at the Neutral Cider Hotel!First off, it's a reunion of sorts, with tales of hot sauce, cocoa butter, ghost writers, Gabe's Book and the reading ability of the Scottish! Grant is in the hotel and the gang is back together.Then it's onto the news where Gabe's got the facts and he's talking rubbish. It's GLINTCAP, and we're celebrating friends of the show with Once Upon a Tree and previous guest Gidon of Original Sin. Then the nature of a certain live show comes up, have a guess as to who the salty one of the group is! Back onto helping friends of the show's small side projects, with Biffy Clyro and Death Cab For Cutie both getting the Neutral Cider Helping Hand. Grant's also got Cheggers in the house?Then it's onto our interview, this week, we're welcoming one of the most important voices in US cider making.  Growing up in the apple country of Western New York State and having tinkered with home fermentation, he got his big break working for Virtue Cider in Chicago more than a decade ago before becoming the Head Cider Maker at the USA's largest producer. Famed for collaborations with many of the world's best producers, including NCH regular, Tom Oliver, and for winning countless awards, today's guest is a tireless advocate for cider and has been a board member of the American Cider Association since 2014.  Checking into the hotel, it's Ryan Burk from Angry Orchard!The guys chat everything: Ryan's retirement, spitting on shoes, cow sound effects, mistakes made, fermented weed, the hardcore scene, the greenest place on the planet, and what it takes to make Gold Rush It's a chat the guys have been waiting to record, and just goes to prove how good a chat the live show would have been, not that we're bitter or anything.Finally, it's onto listener questions, this time from Diana and Gemma. What magic there is in an alternative Scotland, and even more magic in a heart felt thank you.And, please leave us a voicemail on our Speakpipe page as soon as you can air them on our last few episodes of the season. The Team:Gabe is a cider expert: The CiderologistGrant has two cider businesses: Re:Stalk and Aeble Cider ShopMartyn loves to write about cider: CiderShitThe Rest of The Team:Executive Producer/Editor: Scott RiggsMusic: Billy KennedyConnect:Instagram: NeutralCiderHotelFacebook: NeutralCiderHotelTwitter: NeutralCiderPodListen and share episodes on our website: https://www.neutralciderhotel.com/ Leave us a voicemail: https://www.speakpipe.com/neutralciderhotel 

Ryan Burk, head cider maker at Angry Orchard, joins Ann Delisi and Chef James Rigato to talk all things hard cider – how the apple made its way to North America from Kazakhstan, the key components of a well-balanced cider, and the never-ending pursuit of new apple varieties.

Heritage Radio Network is teaming up with Angry Orchard to host a virtual event that any listener of Hard Core is sure to love. Join us on May 26th from 7-8pm ET to celebrate the debut of the book, American Cider: A Modern Guide to a Historic Beverage. The first of its kind, the book chronicles the history of cider making in the United States, offering essential knowledge on what to drink and where the cider market is heading. The authors will dive into history and flavor in conversation with Jimmy Carbone, host of the award-winning HRN podcast, Beer Sessions Radio. In the second half of this event, Pucci and Cavallo will be joined by Angry Orchard’s head cider maker Ryan Burk for myth-busting about this beverage and an interactive cider tasting.Every ticket will include a copy of American Cider – shipped directly to you! Plus, you can taste along when you purchase the hand-selected cider bundle from Angry Orchard. Learn more and get your tickets at heritageradionetwork.org/cider.

Wow, guys...this episode is a MUST for anyone just starting out as a real estate investor!  Ryan Burk, better known as RyGuy, lays down some SERIOUS content on setting up your entity, asset protection, and reduction in tax liability.  This is also a great reminder for all real estate investors to check your business structure so you are maximizing your profits while protecting your ass(ets). Ryguy also digs into the Four Fs of the HomeSchooled education program: Find it, Fund it, Fix it, Flip it.   RyGuy worked in corporate America for 15 years, putting in 70 plus hours per week.  His life changed when he used real estate investing to become an entrepreneur.  He has been a full-time investor for 15 years and done hundreds of transactions while raising millions of dollars. RyGuy has enjoyed coaching thousands of students over the last decade and inspires others on how to grow their real estate investment business for themselves.   You can follow RyGuy on Instagram @ryguyburk Sign up for Tarek's Crash Course: www.tarekscrashcourse.com

Making cider at home can be as easy as fermenting store-bought apple juice, or as hard as blending fresh apples to create your own recipe. Today, Jamil and John are joined by Ryan Burk from Angry Orchard. Ryan has been making cider for years now, and drops an amazing amount of knowledge on how to make the best cider possible. Learn more about your ad choices. Visit megaphone.fm/adchoices

The history of cider spans the globe from the ancient apple jungles of Kazakhstan, to lush orchards across Europe, to rich and fertile American soil. The diversity of the land contributes to the vast diversity of this special fruit. In this episode, I’m talking to Ryan Burk, Head Cider Maker at Angry Orchard located in Walden, New York. We talk about how cider is made, what makes it unique, and the creative ways you can drink, pair, and cook with ciders. What we covered in this episode Ryan Burk gives the definition of cider in the US compared to Europe (2:18) How prohibition and the temperance movement affected orchards (4:21) Ryan Burk describes the Angry Orchard product line (9:16) The path towards cider innovation (13:07) Different barrel aging techniques (17:26) Ryan Burk talks about the seasonal process of cider production (22:09) How Ryan Burk got into cider making (24:53) How Ryan Burk sees the changes and innovations within the industry (28:14) Apple growing regions and their flavor profiles (33:01) Why ciders are great for cocktails (37:51) Ryan Burk discusses how to pair cider with food (41:29) A few interesting facts about apple seeds (47:20) Ryan Burk's predictions for future trends in cider (51:25) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast  #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Bitter Sweet Apples @ Angry Orchard Cider @ Angry Orchard Main Cider House Cellar @ Angry Orchard Angry Orchard – Cider House Submitted questions from podcast listeners What cocktails with hard cider? Anytime you see sparkling wine in a cocktail, you can replace it with cider. Take your favorite cocktail that has a sparkling white wine in it, take out the Prosecco and put in a dry sparkling cider, it's really going to compliment the drink. There's a traditional cocktail in the US, maybe the first cocktail, called the Stone Fence. You would have cider, your choice of spirit, in most cases, rum or bourbon, a little bit of vermouth and some bitters. I’s very simple, equal parts and q dash of the bitters, and over a rock. I really liked that particular cocktail. It's hard to say which ciders. So, when I think about that kind of a drink, like a heavier, bigger, bolder drink, something that would have rum or bourbon in it, and some bitters, I suggest something that has bittersweet in it to kind of stand up to that. I probably pick, if I was looking at Angry Orchard’s line, that's available to everybody, our Unfiltered Cider. It is a really good cider to throw in the mix for that kind of a drink. Click to tweet I've always looked to the European traditions because that's where the traditions lie. That's where I can find the bulk of the history of the industry that I work in. Click To Tweet We're always looking at new apple varieties. So for me, innovation really starts in the orchard. Click To Tweet Cider is a delicate drink. Much more delicate than say, bourbon, or beer or even wine. Click To Tweet As things change, and as we have to adapt to those changes, it's always important that the apple is the first part of the story. Otherwise, we lose the soul Click To Tweet What I think is great about cider in a cocktail is anytime you see sparkling wine, it can replace that. Click To Tweet When you find the right cider, you can get exactly what you get out of wine when it comes to pairing with food, and you get it at half the alcohol. Click To Tweet Social media

In the food and beverage world, it’s easy to dismiss companies with wide distribution as “sellouts”. We expect everyone to starve for their art and if they don’t, they become...

It’s Cider Season! Ryan Burk, Head Cider Maker at Angry Orchard joins Sother and Greg to talk history, fermentation and the not-so-humble apple. #HRN10Years #DrinkingOnTheRadioDon’t forget to click SUBSCRIBE and RATE the show if you can. 

Adam speaks with Angry Orchard head cidermaker Ryan Burk about how the hard cider brand is approaching the Covid-19 crisis, how it positions itself in the marketplace, and the challenges of this particular harvest. Please send any requests or suggestions for future Conversations to podcast@vinepair.com. Thanks for listening, and be well. See acast.com/privacy for privacy and opt-out information.

I’m Michael Kiser, and you’re listening to the Good Beer Hunting podcast. Ah, to be in the sunny mountains of Costa Rica again: travel seems like part of a future I’m not willing to get my hopes up about just yet. But surely, someday, we’ll all be back at it. Like most of us, I haven’t been on a plane since this past March. But just prior to the lockdown, I had one of the most intense and educational travel experiences in some time. Just as we wrapped up our annual Uppers & Downers festival celebrating all things beer, spirits, coffee, and cocktails, I found myself on a flight to Costa Rica. Our destination was a tucked-away coffee farm in the mountains just outside San José. With me were two friends: Ryan Knapp of Madcap Coffee in Grand Rapids, Michigan and Ryan Burk of Angry Orchard cider (specifically, their Innovation Cider House in Walden, New York). Years ago, when Uppers & Downers first launched, these two collaborated to make a cider with cascara: the skin and fleshy part of the coffee fruit that’s traditionally discarded or used for fertilizer. The result was a delightful blend of fruit-forward cider and the tannic, hibiscus-like funk of the cascara. For years, we’ve talked about this experiment becoming a real thing: a cider you can drink in a bar or buy off the shelf. A culmination of years of experimentation, relationship-building, and mutual education. And this trip was how it was all coming true. We were going to Costa Rica to source the cascara. There’s only one farm in the country producing a food-grade cascara—a special process, all done indoors, where the fruit and skin are separated from the bean and are laid out on screens and stacked to dry into a kind of fruit leather. The organic coffee farm in question, Santa Lucia, is owned and operated by the Perez family. It was founded by the father, Ricardo Perez—who himself is a third-generation farmer—and more recently is run in cooperation with his youngest daughter, Mariana. In this four-way discussion, we’ll talk about the history of the collaboration, the farm’s unique perspective, labor practices and equity across all three industries, and the ways in which an appreciation of each other’s crafts create a deeper meaning in the end product. This is Ryan Burk, Ryan Knapp, and Mariana Perez. Listen in.

Do you want to learn from a master Real Estate Investor on how to create generational wealth?   Ryan has been a full time investor since 2007. In that time he’s been blessed to participate in hundreds upon hundreds of transactions. The transaction types include, rehabs, luxury developments, ground up construction, buy and hold residential, multi family commercial, and private lending. Ryan has also traveled the country over the last 8 years teaching thousands of people all over the country how to invest properly and use active income strategies to funnel into passive income strategies.   Failures as a Newer Real Estate Investor Systems and Marketing for Off Market Deals How to Buy Real Estate Below Market Value Active Income vs. Passive Income Real Estate Investor vs. Real Estate Speculate The #1 Marketing Strategy for Off Market Deals How to Get Out of Your Business and Work on Your Business Local Investing vs. Out of State Investing One Crazy Strategy to Reduce Your Tax Liability   Subscribe To Chase's Weekly Newsletter Follow Chase on Twitter Follow Chase on Instagram Follow Chase on YouTube

In today’s episode, Matt is joined with an old friend, Ryan Burk, a green real estate investor and CEO of In & Out Investments. Tune in and find out why Ryan is a huge believer in passive income and financial education, how he treats debt in his business, what is greenhabbing, and many more!

At this year's Foeder for Thought, the festival of wild and sour beers hosted by Green Bench Brewing Co. in St. Petersburg, Florida, the GBH team co-hosted panels and discussions that help us all dig in to the future of this loosely-defined, but highly-sought-after category of beers.  Watch the video series here This podcast series includes: FFT-007: Thinking Inside of the Package, featuring: Andrew Emerton, New Belgium Brewing Patrick Woodson, Brewery Bhavana FFT-008: Interview/Audience Q&A Mitch Ermatinger, Speciation Artisan Ales FFT-009: The Wild Side of the Apple, featuring: Ryan Burk, Angry Orchard Brian Wing, Green Bench Mead & Cider FFT-010: Interview/Audience Q&A Tim Clifford, Sainte Adairius FFT-011: Climate Spontaneity, featuring: Harrison McCabe, Beachwood Blendery Jeffery Stuffings, Jester King Brewery Levi Funk, Funk Factory Geuzeria FFT-012: Interview/Audience Q&A Walt Dickinson, Wicked Weed Brewing

At this year's Foeder for Thought, the festival of wild and sour beers hosted by Green Bench Brewing Co. in St. Petersburg, Florida, the GBH team co-hosted panels and discussions that help us all dig in to the future of this loosely-defined, but highly-sought-after category of beers.  Watch the video series here This podcast series includes: FFT-007: Thinking Inside of the Package, featuring: Andrew Emerton, New Belgium Brewing Patrick Woodson, Brewery Bhavana FFT-008: Interview/Audience Q&A Mitch Ermatinger, Speciation Artisan Ales FFT-009: The Wild Side of the Apple, featuring: Ryan Burk, Angry Orchard Brian Wing, Green Bench Mead & Cider FFT-010: Interview/Audience Q&A Tim Clifford, Sainte Adairius FFT-011: Climate Spontaneity, featuring: Harrison McCabe, Beachwood Blendery Jeffery Stuffings, Jester King Brewery Levi Funk, Funk Factory Geuzeria FFT-012: Interview/Audience Q&A Walt Dickinson, Wicked Weed Brewing

At this year's Foeder for Thought, the festival of wild and sour beers hosted by Green Bench Brewing Co. in St. Petersburg, Florida, the GBH team co-hosted panels and discussions that help us all dig in to the future of this loosely-defined, but highly-sought-after category of beers.  Watch the video series here This podcast series includes: FFT-007: Thinking Inside of the Package, featuring: Andrew Emerton, New Belgium Brewing Patrick Woodson, Brewery Bhavana FFT-008: Interview/Audience Q&A Mitch Ermatinger, Speciation Artisan Ales FFT-009: The Wild Side of the Apple, featuring: Ryan Burk, Angry Orchard Brian Wing, Green Bench Mead & Cider FFT-010: Interview/Audience Q&A Tim Clifford, Sainte Adairius FFT-011: Climate Spontaneity, featuring: Harrison McCabe, Beachwood Blendery Jeffery Stuffings, Jester King Brewery Levi Funk, Funk Factory Geuzeria FFT-012: Interview/Audience Q&A Walt Dickinson, Wicked Weed Brewing

At this year's Foeder for Thought, the festival of wild and sour beers hosted by Green Bench Brewing Co. in St. Petersburg, Florida, the GBH team co-hosted panels and discussions that help us all dig in to the future of this loosely-defined, but highly-sought-after category of beers.  Watch the video series here This podcast series includes: FFT-007: Thinking Inside of the Package, featuring: Andrew Emerton, New Belgium Brewing Patrick Woodson, Brewery Bhavana FFT-008: Interview/Audience Q&A Mitch Ermatinger, Speciation Artisan Ales FFT-009: The Wild Side of the Apple, featuring: Ryan Burk, Angry Orchard Brian Wing, Green Bench Mead & Cider FFT-010: Interview/Audience Q&A Tim Clifford, Sainte Adairius FFT-011: Climate Spontaneity, featuring: Harrison McCabe, Beachwood Blendery Jeffery Stuffings, Jester King Brewery Levi Funk, Funk Factory Geuzeria FFT-012: Interview/Audience Q&A Walt Dickinson, Wicked Weed Brewing

At this year's Foeder for Thought, the festival of wild and sour beers hosted by Green Bench Brewing Co. in St. Petersburg, Florida, the GBH team co-hosted panels and discussions that help us all dig in to the future of this loosely-defined, but highly-sought-after category of beers.  Watch the video series here This podcast series includes: FFT-007: Thinking Inside of the Package, featuring: Andrew Emerton, New Belgium Brewing Patrick Woodson, Brewery Bhavana FFT-008: Interview/Audience Q&A Mitch Ermatinger, Speciation Artisan Ales FFT-009: The Wild Side of the Apple, featuring: Ryan Burk, Angry Orchard Brian Wing, Green Bench Mead & Cider FFT-010: Interview/Audience Q&A Tim Clifford, Sainte Adairius FFT-011: Climate Spontaneity, featuring: Harrison McCabe, Beachwood Blendery Jeffery Stuffings, Jester King Brewery Levi Funk, Funk Factory Geuzeria FFT-012: Interview/Audience Q&A Walt Dickinson, Wicked Weed Brewing

At this year's Foeder for Thought, the festival of wild and sour beers hosted by Green Bench Brewing Co. in St. Petersburg, Florida, the GBH team co-hosted panels and discussions that help us all dig in to the future of this loosely-defined, but highly-sought-after category of beers.  Watch the video series here This podcast series includes: FFT-007: Thinking Inside of the Package, featuring: Andrew Emerton, New Belgium Brewing Patrick Woodson, Brewery Bhavana FFT-008: Interview/Audience Q&A Mitch Ermatinger, Speciation Artisan Ales FFT-009: The Wild Side of the Apple, featuring: Ryan Burk, Angry Orchard Brian Wing, Green Bench Mead & Cider FFT-010: Interview/Audience Q&A Tim Clifford, Sainte Adairius FFT-011: Climate Spontaneity, featuring: Harrison McCabe, Beachwood Blendery Jeffery Stuffings, Jester King Brewery Levi Funk, Funk Factory Geuzeria FFT-012: Interview/Audience Q&A Walt Dickinson, Wicked Weed Brewing

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

In this episode author of "The New Cider Makers Handbook" Claude Jolicoeur presents an overview of his trip to Kazakhstan in August of 2017. This presentation was recorded at the 24th Annual Franklin County CiderDays on November 3, 2018. Claude had a power point of slides from this trip, but do note that his descriptions fill in the void of not being able to see the photos. We begin in the Tian Shan Mountains of Kazakhstan. Locations: Lee-Alatau National Park Almaty to Sarkand was a 5 hour drive. Claude states that one of the main reason he was there was to see the Largest Apple in the World. This tree’s diameter is over 1 meter (3 feet). This trip was design to both be a study of the areas apples and to create a documentary film Also on this trip was Andrew Lee - author Ryan Burk - head cidermaker at Angry Orchard Peter Mitchel - provides a curriculum on cider making. Take Aways from this presentation There are apple trees everywhere. Looking at Claude’s photos you can see trees in the distance as one would see bush and sage brush in the desert. Every where you saw a tree, it seemed to be an apple tree. The apples though wild, meaning that they are not be cultivated or spray, produced what looked like flawless apples Horses are also found through the area, as horseback riding is quite popular Cannabis Sativa can be found growing everywhere Coming out in 2019 is the documentary film of this trip. Stay tuned. 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 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! 

A special listen with five New York State cidermakers, who each brought home medals from the  Royal Bath and West Show cider competition in the UK! The introduction is by Sara Grady, Vice President of Programs at Glynnwood. Jennifer Smith, Executive Director of the New York Cider Association This recorded presentation showcases the ciders listed below each maker, beginning with Autumn Stoscheck. - Do note though that there were even more ciders that won awards! Each of the listed ciders where poured and presented in a straight row before each attendee. The ciders stood tall like touting geese saying "Look at me and take a sip!" I love being poured a fairly copious amount of cider as it showcases abundance and that is exactly what the party going 24/7 in Ciderville is all about! Autumn Stoscheck owner/cidermaker Eve's Cider presents. Listen to Autumn and Erza Sherman on episodes 90 & 91 Darling Creek  Ryan Burk, cidermaker at Angry Orchard. Listen to Ryan on episode 9. First Flora Elizabeth Ryan, owner/cidermaker Hudson Valley Farmhouse Cider The Last Blacksmith Dave Defisher - owner/cidermaker Rootstock Ciderworks Heritage Dan Wilson - owner/cidermaker Slyboro Ciderhouse La Sainte Terre Mentions in this Chat Totally Cider Travels - Come along with Ria of Cider Chat as we travel through Somerset and Herefordshire in the UK visiting makers and drinking cider along the way! The trip begins in Bristol, UK on wednesday April 25 and run through May 2, 2018. First dibs to go on this trip goes to the Patrons of Cider Chat. You too can join Cider Chat Patreon's page and become a Patron of Cider Chat helping to support this podcast. 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

Ryan Burk, Head Cider Maker at Angry Orchard in Walden, NY, is responsible for research and development for the apple farm's renowned hard ciders. He discusses the process of making cider and styles. Raised on a farm in Lincolnshire, England, Ben Branson studied the "Art of Distillation" (pub. 1651) and recipes for medicinal elixirs to create Seedlip, a distilled botanical beverage that offers an alcohol-free, sugar-free, gluten-free, calorie-free option for nondrinkers and creative bartenders.This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Longtime GBH readers may recall the article I wrote about Hill Farmstead back in January 2014. For GBH, and myself as a beer writer, it was a bit of a turning point. That article remains our most-read brewery profile ever. And now that it has two years running on it, I doubt that'll ever change. The reach it’s created for GBH opened a lot of doors for me and the team, and it was shortly after that that I first began bringing other writers into the fold. The entire reason many of those writers sought me out was because of that article. It changed something for them. It gave them a reason to think about beer writing very differently—and that was their words, not mine. But I can attest that even for me, it changed things. I’ve written about many many breweries over the years—almost a decade now. And most breweries have a sense of place and personality. But until that visit to Hill Farmstead, no brewery I’d visited had that sense of place. Or that kind of personality. Indeed, it took me almost a year to gather my feelings on the subject, and to share that story with my readers.  It’s a bit ironic for me that so much of my thesis was focused on the story beyond the hype for Hill Farmstead at the time. Don’t get me wrong, Shaun Hill's reputation was warranted, and the beautiful setting of the place certainly told an accurate story. But it was ironic because my experience actually made me value Hill Farmstead even more, but for very different reasons. I was attracted to Shaun's focus, the simple-but-expressive beers being made at a time when there was no real vocabulary for a mixed fermentation Saison in our typical craft parlance. The beers harkened back to my first and enduring loves, like Saison Dupont, for which I’d not found anything comparable in the states. And something about the place reminded me so much of the upbringing I had in rural Pennsylvania. The terrain, the isolation, the struggle to produce something valuable so far away from where those things are typically valued. After reading the article himself, Shaun admitted to not remembering my visit much that day. In fact, he reluctantly gave me about 10 minutes of his time and went back to work. And most of the piece came not from the things that Shaun said, but the things that he did. I witnessed not just the beauty and rare quality of it, but the work, frustration, and anxiety of it all—and it stuck with me. It was mostly a portrait built on observation, and a bit of self-reflection for my own life experience. That article tied Shaun and I together.  Years later, and we’ve become friends of a sort. I’ve gone back to visit a couple times a year, like many of you have. And I’ve been lucky enough to steal away some time on each of those trips to listen and learn from his experiences up on that hill in Greensboro, Vermont. Some of it has been trying and frustrating. And some of it has been revelatory and edifying. That’s just a way of living in that part of the world.  The weekend we recorded this episode, he was in town for our friend Ryan Burk’s wedding in Chicago. Ryan is the cider maker at Angry Orchard’s Walden project. You may have listened to his episode a few weeks back. You’ll find a lot of parallels here in my conversation with Shaun. The three of us learn a lot from each other these days, but of course, so much of it will be unique to his experience as the creator of Hill Farmstead—which, to my mind, is still one of the most singular things in the world. 

This week on Beer Sessions Radio, Jimmy Carbone is joined in the studio by Ryan Burk, Tom Oliver, John Reynolds and BR Rolya to talk about all things cider. Ryan Burk currently heads up Angry Orchard's new experimental orchard-cidery-visitor center in Walden, NY. There, he's crafting small batch ciders to test out new recipes, ingredients and techniques, and to push the boundaries of barrel aging and wild fermentation. His encounter with Tom Oliver’s Herefordshire Dry Cider, a dry barrel-fermented cider, opened his eyes to what cider could be. Nine years later and with Tom’s mentorship, Ryan is experimenting with growing bittersweet varieties, blending, aging, and wild fermentation - enhancing the quality of cider that may be associated with Angry Orchard. Tom Oliver and BR Rolya both represent Shelton Brothers, while John Reynolds is in on behalf of Blackduck Cidery in Finger Lakes, New York. The consensus in this group: cider deserves a spot at the food and drink pairing table, no matter where you're drinking.

Today’s guest is someone I’ve been waiting to interview for a couple years now. Since I first started the podcast, he was high on my list, but for one reason after another, it always seemed like we should wait. We just didn’t know what we were waiting for, exactly. Ryan Burk is the cidermaker for Angry Orchard, specifically running their new innovation cider house in Walden, NY. He was the former cidermaker at Virtue Cider in Fennville, Michigan. And before that, he was a homebrewer in Chicago. I met him just as he was transitioning from brewer to cidermaker, pouring some of Virtue’s earliest batches.  You may have seen GBH, and me in particular, take a keen interest in cider over the past couple years. We’ve written about E.Z. Orchards in Salem, Oregon, Rack and Cloth in Mosier, Oregon, and Virtue, among others—and visited many more. Ryan is the reason for all that. He held the door open for me. And in many ways, he still does. Thanks to Ryan, I was able to translate the many things I love about the most exquisite beers in the word, like Saison Dupont and Hill Farmstead, into an equally beautiful and delicious world of cider making. From there, I’ve ventured into natural and low-interventionist wine making as well. And it all started with Ryan.  He’s become one of my best friends in the world. In fact, the day this podcast episode was published, I was officiating his wedding to Eva Deitch—another name you might be familiar with, as she’s one of the many photographers GBH has collaborated with over the years. I was honored to be asked. As part of Angry Orchard, Ryan also honored our business by asking us to design the labels for his personal collaborations with cidermakers all over the world that will start releasing in the coming months and years.  So it’s safe to say that my relationship with Ryan is one of the more profound I’ve had in my life. I’m forever thankful for the impact he’s had on me as a person, as a drinker, and the influence we’ve had on each other professionally. That’s what this whole business of GBH is about for me, and nowhere does it come true more than right here.

Angry Orchard is the #1 cider brand in the US and there is a very good reason why it holds this coveted place. Undoubtedly, being a subsidiary of Boston Beer Company means connections to Jim Koch’s brewery empire a.k.a. Samuel Adams Boston Lager. But to think that Angry Orchard is merely tapping into the US cider mania would be short sighted.  Boston Beer Co. has been researching cider since the early 2000s with the help of Alan Tringham, a retired cidermaker from the European brand known as Bulmers. I had the opportunity to meet Grant Wood from Boston Beer Co. who was working with Tringham at the time to “create the perfect cider for the American public”. They both stopped by my cidermaking workshop at CiderDays back in 2004. Hoo wee! Imagine presenting cidermaking to the likes of the now late Alan Tringham.  Anyhoo…the first cider brand for Boston Beer Co. was known as Hard Core. That brand was shelved, and a few moments later we were seeing Angry Orchard commercials during the Super Bowl! Bingo! The new brand was taking hold with its flagship cider Crisp Apple. Take note cidermaker wannabees….to think that a brand such as Angry Orchard would sit on it laurels with what many would consider an introductory cider made to entice a public that is still wrangling with cider is not time well spent.  Angry Orchard led by newly minted Head Cidermaker Ryan Burk and Assistant Cidermaker Anna Hasan is and will continue to move mountains in Ciderville! Listen to this episode and hear Ryan’s story and what we can all expect from Angry Orchard. He and Anna have already started pushing the envelope with the likes of Stone Dry (5.5%) a new cider now available in six packs.  You have to visit the Walden location to taste select drafts that may or may not make it into the mass market.   What to expect at the Tasting Room? A very large, yet inviting room with windows that overlook the orchard. If the weather is right, there is outdoor seating and a gas lit fire pit. Each visitor of drinking age, receives one token that can be used for (3) complimentary samples in the tasting room. Cider styles available include the flagship cider, Crisp Apple (5%) and several other core offerings, as well as ciders exclusive to the tasting room. Such as the house cider – Farm Cider – an unfiltered cider made with apples from the orchard’s 2014 harvest. Listen to what Angry Orchard is looking for the future. Cidermaking trends Cider Act How are they playing with the Cider House Series? What will they do with their Ice Cider this coming winter? How does terroir factor into the Angry Orchard cider house and what is their soil profile? Classic misconceptions about Angry Orchard.   Links to cidermakers mentioned in this podcast Farnum Hill – Steve Wood Aaron Burr Perry Reverend Nate New York Cider Association Ria’s book Recommendation on the Golden Gate Park’s Boss Gardener      Here’s how you enter the Cider Chat Swag Contest Post a 5 star review for Cider Chat oniTunes or Stitcher Take a screenshot of your review. Tweet the screenshot of your review to me@ciderchat or post it the Cider Chat Facebook wall or email me if you are not on social media to ria@ciderchat.com Official Rules You must be located in the Continental United Statesto enter the Cider Chat Swag Contest. This contest begins on December 16, 2015 and ends January 16,2016 at 11:55 pm EST. Cider Chat is hosting this contest thanks to the generosity of Angry Orchard. Prizes include (2) Angry Orchard Glasses, (2) Angry Orchard Paddle Openers, and (2) Angry Orchard Opener/Keychains Winners will have to supply their name, address and sign a release. Cider Chat will be selecting the 5 top reviews. 1 best of best reviews will receive 2 Angry Orchard Glasses The 2 second best reviews will each receive an Angry Orchard paddle opener. The 2 third best reviews will receive an Angry Orchard key chain opener.No purchase necessary, merely send an email toria@ciderchat.com and Leave in the Subject line Cider Chat Swag Contest. Your name will be placed in an envelope where we will randomly select non reviewers who enter this contest. The list of winners for these prizes will be on this page by January 31, 2016

This will be a fantastic show with a different guest, a new take, and more to talk about in helping you are listeners learn the tricks and tips on how to rehab a property. Please join me as I welcome Ryan Burk, National Speaker on How To Rehab with the education group Fortune Builders, and a successful 'flipper' himself on over 400 properties. Ryan has been in the business of flipping properties for 8 years around the country and helped thousands catch the vision of their potential and the possibilities. Learn to make BIG MONEY on Rehabs and NOT LOSE!! Ryan will share his most helpful insights and favorite stories on how to succeed as a real estate investor. For more information about the Show and Mat and Mark, visit www.refreshyourwealth.com.

Last week's show was such a HUGE Success and there was so much to cover we are hitting it again Today!!  This will be a fantastic show with a different guest, a new take, and more to talk about in helping you are listeners learn the tricks and tips on how to rehab a property. Please join me as I welcome Ryan Burk, National Speaker on How To Rehab with the education group Fortune Builders, and a successful 'flipper' himself on over 400 properties. Ryan has been in the business of flipping properties for 8 years around the country and helped thousands catch the vision of their potential and the possibilities. Learn to make BIG MONEY on Rehabs and NOT LOSE!! Ryan will share his most helpful insights and favorite stories on how to succeed as a real estate investor. Join me this Tuesday, August 26th, at 11am PST / 2 pm EST. You can call in and listen LIVE on the road at 646-200-4285, or listen in here from your computer.

This will be a fantastic show with a different guest, a new take, and more to talk about in helping you are listeners learn the tricks and tips on how to rehab a property. Please join me as I welcome Ryan Burk, National Speaker on How To Rehab with the education group Fortune Builders, and a successful 'flipper' himself on over 400 properties. Ryan has been in the business of flipping properties for 8 years around the country and helped thousands catch the vision of their potential and the possibilities. Learn to make BIG MONEY on Rehabs and NOT LOSE!! Ryan will share his most helpful insights and favorite stories on how to succeed as a real estate investor. For more information about the Show and Mat and Mark, visit www.refreshyourwealth.com.

Your income in real estate investing is limited to your own creativity, and today on the show Matt is joined by one of the more creative real estate investing entrepreneurs in the country, Mr. Ryan Burk of GreenHabbing101.com Ryan shares his secrets and strategies of how to invest in multiple states of which none are the state in which he lives. An awesome guy with an awesome business... enjoy! Get your free real estate investing course at FreeRealEstateInvestingCourse.com