Interviewing cidermakers, importers, orchardists, foodies, farmers and cider enthusiasts around the world. Let's delve into the semantics of cider…or is it hard cider, cidre, sidra or fermented apple juice? The truth is out there in Ciderville and we are going to find it. We toast in celebration of cider; As a libation, a gift from the gods, a taste of terroir, and a hard pressed good time. Ready to quench your thirst? Grab a glass and join this chat! See you in Ciderville!
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Lees are more than sediment at the bottom of a tank. Recorded at CiderCon 2026 in Providence, Rhode Island, cidermaker and fermentation consultant Ryan Monkman explores how cidermakers can put lees to work throughout fermentation, élevage, and bottling.
Ryan digs into fine and gross lees, cracking lees, bâtonnage, autolysis, oxygen management, fault correction, bottle conditioning, and practical ways to decide which lees to keep and which to let go.
Ria is heading back to France with Totally Cider Tours for an autumn journey through French cider country, with more stories from the orchards and cideries coming to Cider Chat.
513: Still Cider, Single Apples and Time | Sowams, Rhode Island
Saison 11 · Épisode 513
mercredi 26 août 2026 • Durée 01:06:34
What happens when a cidermaker decides to do less and give cider more time?
Spencer Morris of Sowams Cider Works in Warren, Rhode Island, makes cider with more than 70 apple varieties, old mechanical rack-and-cloth presses, glass demijohns and a remarkably hands-off approach.
Explore still cider, single-varietal apples, long aging on the lees, native fermentation, and why some Sowams ciders aren't released until they are three or four years old.
Timestamps
00:00 Doing Less and Giving Cider Time
00:25 Meet the Guest
01:59 Single Varietal Cider
05:25 News from Ciderville
08:24 Fall Cider Festivals
10:29 Arriving in Rhode Island
12:55 Inside Sowams Cider Works
14:38 Spencer's Cider Story
18:38 Orchard and Rootstocks
22:37 Harvest Timing
24:55 Fermenting in Demijohns
31:59 No Sulfites, No Filtration
35:15 Aging Cider and Favorite Apples
37:07 Storing Apples Before Pressing
37:49 Concentrating the Fruit
38:30 Culling Apples and Sediment
40:53 Hands-Off Fermentation
42:07 Customers and the American Palate
46:15 Rhode Island Heritage Apples
48:53 Tasting the Orchard Blend
51:44 Serving Cider and Batch Numbers
55:03 Blending Apples at the Press
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512: Plant the Damn Apple Tree | Special Edition
Saison 11 · Épisode 512
lundi 24 août 2026 • Durée 10:10
Cider Chat MC Ria Windcaller reads her August eCiderNews editorial, Plant the Damn Apple Tree, reflecting on entrepreneurship, uncertainty, abundance, and what an apple tree might teach us about the time in between.
FROM THE EDITOR'S DESK: SUMMER 2026 NEWS CYCLE REFLECTIONS
Cideries close. People in our community are passing. The weather is never dull.
And somewhere in all of that is a question:
Knowing how uncertain the outcome is, would you choose otherwise?
00:00 Editorial Welcome 01:08 Maybe and the News 02:16 Why We Keep Trying 02:43 Cidery Closures Context 03:56 My Entrepreneur Ledger 05:45 Choosing Abundance 07:01 Plant the Apple Tree 07:52 Time and My Mom 08:48 Deal and Sign Off 09:50 Ciderville Outro Chant
Hungary may not have a centuries-old cider tradition like England or France, but that is exactly what makes its modern cider movement so exciting.
In this episode, Cider MC Ria Windcaller travels to Budapest to meet András Kovács and Marcell Lukatsi, founders of Bright Cider, who are helping shape what Hungarian cider can become. From traditional method sparkling cider and heirloom apple varieties to the newly formed Hungarian Cider Association and the country's first-ever Cider Salon, discover how a new generation of makers is defining a distinctly Hungarian cider identity.
Along the way, you'll hear how two friends turned a shared love of cider discovered on ski trips into one of Hungary's most innovative cideries, why forgotten local apple varieties matter, and how cider can open the door to unexpected discoveries in art, history, and culture.
Timestamps
00:00 Hungary Cider Surprise
01:14 Show Intro and Guests
02:40 Ciderville News Roundup
04:48 French Cider Tour Preview
06:48 Tea Room Interview Setup
10:27 Bright Cider Origin Story
12:14 Naming Bright Cider
13:52 Founders' Backgrounds
19:29 Pandemic Launch and Team
20:31 Traditional Method Focus
22:07 Hungary's Heirloom Apples
26:17 Rosie and Product Lineup
29:24 Vranja Quince Blend
29:58 Cider Lineup Overview
30:43 Ice Cider Cryo Method
31:30 Yeast Choices Explained
32:47 Stainless Steel and Eco Focus
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510: From Barrels to the Pub | The People's Cider Co., Michigan
Saison 11 · Épisode 510
mercredi 29 juillet 2026 • Durée 59:44
Most cider makers dream of expanding their barrel program. Jason Lummen did the opposite.
In Episode 510, Ria Windcaller visits The People's Cider Company in Grand Rapids, Michigan, where Jason explains why he shifted from barrel-aged ciders to dry, sessionable ciders that keep people coming back for another round. Along the way, they discuss local apples, pub culture, changing American tastes, and what it means to build a cidery around community rather than complexity.
Time Stamps
00:00 Craft Palate Lightens
01:04 Meet Jason Lummen
02:06 Welcome to Cider Chat
04:02 GLINTCAP Reunion Story
06:43 Ciderville News Roundup
10:09 Totally Cider Tours
11:27 Sessionable Success Shift
12:21 Cheers with Pommeau
12:45 Fruit Ridge Apple Sourcing
15:13 Old Orchards vs. Trellis Systems
18:29 Cider Maker Origin Story
23:44 The Pressing "Aha!" Moment
25:49 Tiny Pub, Big Vibe
30:10 House Yeast and Wild Ferments
31:04 The Flavored Cider Debate
32:14 A No-Sulfites Philosophy
33:19 The Shift to Sessionable Cider
33:38 Brick Street Nightclub
35:32 Rethinking the Barrel Program
36:57 Why American Palates Are Changing
39:02 A Toast with Pommeau
39:45 The People's Cider Company Origins
42:24 The Raised Fist Logo
46:16 Winning Over New Cider Drinkers
50:44 COVID and the Patio Lifeline
509: Mr. Plūme | In the Heart of Latvia's Fine Cider
Saison 11 · Épisode 509
mercredi 15 juillet 2026 • Durée 01:03:03
Episode 509 takes us to the heart of Latvia to meet Dace and Māris Plūme, the husband-and-wife team behind Mr. Plūme, an award-winning orchard cidery known for both still and naturally sparkling ciders.
Their journey began with a chance taste of homemade cider that inspired Māris to train in Normandy and Austria before returning home to help shape Latvia's growing fine cider movement. Along the way, they explain why still cider deserves a place alongside sparkling cider, how heirloom apples define their work, the role of wild fermentation, and why patience is one of a cider maker's greatest tools.
Ria also shares the latest News from Out and About Ciderville, including updates on CiderCon 2027, eCiderNews, GLINTCAP, orchards around the world, and this fall's French Cider Tour.
Ciders tasted: • Semi-Sweet Still Cider • Pearadise Pet-Nat
Timestamps
Timestamps
- 00:00 – Still Cider Origins - 00:23 – Welcome to Cider Chat - 02:31 – Ciderville News Update - 05:42 – Orchards Around the World - 08:48 – Fires and Normandy - 10:54 – Meet Mr. Plūme - 11:55 – Latvia and Location - 13:17 – Māris' Cider Journey - 15:34 – Latvian Traditions - 17:24 – Heirloom Apple Abundance - 19:29 – Orchard and Grafting - 22:20 – Learning the Craft - 25:52 – Life as a Married Cidermaking Team - 28:01 – A Microcidery Philosophy - 29:35 – Tours and Education - 30:59 – Bottle Sizes and Sales - 31:52 – Small Bottles and Hops - 32:44 – Wild Fermentation - 33:27 – The Story Behind Their Still Cider - 34:44 – Reading Latvian Labels - 35:35 – A Latvian Toast - 35:52 – Tasting the Still Cider - 36:58 – Why Still Cider Matters - 39:33 – Awards and Philosophy - 41:44 – Yeast and Apple Blends - 43:20 – The Baltic Cider Scene - 47:35 – Stopping Fermentation Naturally - 48:56 – Aging and Storage Challenges - 52:23 – Pouring Pearadise Pet-Nat - 54:40 – Flavor Notes and No Sulfites - 59:11 – Where to Find Mr. Plūme - 1:00:40 – Thanks and Sign Off - 1:02:42 – Closing Outro: We Like Cider Round
508: The American Cider Association Responds to Questions About CiderCon 2027
Saison 11 · Épisode 508
mercredi 1 juillet 2026 • Durée 01:09:54
The announcement that CiderCon 2027 will be co-located with the Craft Brewers Conference sparked one of the most active online discussions the cider community has seen in years.
In this episode of Cider Chat, ACA Board President Christine Walter joins host Ria Windcaller to discuss why the decision was made, the financial realities facing CiderCon, how the conference will operate alongside the Craft Brewers Conference, and what it means for the future of the American Cider Association.
The conversation also explores cider's identity, the role of orchard-based producers and commercial brands, the ACA's current leadership structure, and whether this partnership is intended to become a long-term model.
Whether you're planning to attend CiderCon 2027 or simply want to better understand the thinking behind one of the cider industry's biggest announcements, this episode offers an in-depth conversation on where things stand today.
Time Stamps
00:00 Why CiderCon Is Co-Locating
00:15 Meet Your Host
01:31 CiderCon 2027 Shakes Up Ciderville
03:29 News Out and About Ciderville
04:51 French Cider Tour Update
08:48 Setting Up the Conversation
10:46 The Future of the American Cider Association
12:41 Why the ACA Chose This Partnership
16:25 Survey Results and Other Options
21:25 Protecting Cider's Identity
21:47 How Co-Location Will Work
28:30 Why Now? Lessons From Providence
32:37 Concerns About Beer Culture
34:46 Safety, Inclusion, and Progress
507: Expand Your Universe | Woodfolk Cider, Ontario Canada
Saison 11 · Épisode 507
mercredi 17 juin 2026 • Durée 53:19
Sometimes all it takes is one sip.
It happened to the founders of Woodfolk Cider, Martha Lowry and Alistair Whitehead, and it can happen to YOU! What began as a shared love of food, drink, and hospitality eventually led them to plant orchards, build a cidery, and welcome visitors to their 87-acre farm in Ontario, Canada.
Today, their orchard-based cidery sits among forests, rivers, rolling hills, and rows of young cider apple trees and the open invitation to expand your universe one glass at a time.
TIMESTAMPS
00:00 The Cider Discovery Moment 00:52 Meet Woodfolk Cider 02:23 French Cider Tour Update 04:49 Secret Tap at Four Phantoms 07:53 eCiderNews Roundup 10:33 Welcome to Woodfolk's Orchard 12:18 The Farm and Family Origins 13:03 From Music and Brewing to Cider 15:09 Distilling, Spirits and Ontario Taxes 17:38 Building the Tasting Room Experience 18:17 The Woodfolk Cider Lineup 19:19 Introducing Tannic Cider to New Drinkers 21:17 The LCBO Challenge for Farm Cideries 24:14 Pressing Apples and Growing Orchards 26:51 Perry Pears, Climate and Terroir 29:22 Harvest-Based Fermentation 29:49 Barrel Aging and Neutral Oak 30:57 Learning From Happy Accidents 32:00 Yeast Choices and Orchard Diversity 33:48 Tasting Meadowland 34:54 Harvest Dates and Labeling Rules 36:23 Cider, Stewardship and Community 40:06 Modern Love Cider 40:39 Copper Moon and the Art of Blending 43:54 Food Pairings and the "Aha" Moment 46:33 Looking Five Years Ahead 48:17 Final Thoughts on Woodfolk Cider 49:55 French Cider Tour Reminder 51:04 Closing Theme Song
506: Richard Yi on Craft, Family, and the Future of Brooklyn Cider House
Saison 11 · Épisode 506
mercredi 3 juin 2026 • Durée 54:53
Richard Yi of Brooklyn Cider House isn't interested in making cider that appeals to everyone. He's interested in making cider with personality and if you've ever enjoyed hearing a cider maker tell the story behind the glass, you're going to enjoy this conversation.
In this epiosde, you'll hear how a young man who once imagined a future in engineering found his way into the family cider business. Richard shares the influence of his father, Peter Yi, the evolution of Brooklyn Cider House, and why embracing the unpredictability of fermentation has become central to his philosophy.
Along the way, we discuss:
• Growing into a family cider legacy • The transition from engineering to fermentation • Why cider doesn't need to taste the same every year • Orchard expression and vintage variation • The role of trust in fermentation • Brooklyn Cider House's approach to craft and authenticity • Building a cider culture that values difference over uniformity
Whether you're a cider maker, orchardist, or simply someone who enjoys discovering what makes a cider unique, Richard offers thoughtful insights into the balance between tradition, experimentation, and family.
TIMESTAMPS
00:00 Cider With Personality: Richard Yi's Approach to Craft Cider
01:34 Ciderville Standards Update
03:19 French Cider Tour 2026 Preview
04:50 Meet Richard Yi of Brooklyn Cider House
05:44 Family Roots, Wine, and the Path to Cider
07:23 Richard's Food Pairing Philosophy
09:31 Working Inside Brooklyn Cider House
10:43 Succession Planning and Learning the Craft
14:23 Building the New Paltz Farm and Orchard
Mentions in this Cider Chat
505: Cider Senseis: Discipline, Craft, and the Cost
Saison 11 · Épisode 505
mercredi 27 mai 2026 • Durée 44:25
There is a question that keeps coming up in cider, small business, and independent media:
Is this sustainable?
In this episode, Ria sits down with Adrian Luna, known as the Hard Cider Guy, for a conversation that goes well beyond cider. What starts as a discussion about content creation quickly turns into something deeper. Two practitioners, each with their own discipline, circling around the same hard truth: if you do not value your work, no one else will.
This is not about rejecting collaboration or generosity. It is about understanding the long-term cost of working for free, and what it takes to build something that lasts.
From orchard life to media strategy, from martial arts philosophy to the realities of burnout, this episode asks what it really means to take your role seriously, whether you are making cider or telling its story.
Timestamps
00:00 Is Cider Work Sustainable
01:28 Episode Theme and What's at Stake
02:12 Orchard Life and Spring Work
03:47 Planting, Grafting, and Growing Trees
07:02 French Cider Tour and Limited Spots
10:22 Meet Adrian Luna The Hard Cider Guy
11:20 The Cider Sensei Mindset
13:42 Finding Cider and Career Shift
15:51 Building the Hard Cider Guy Brand
17:21 From Scholarship to Cider Career
19:13 Too Many Hats Small Business Reality
20:53 Burnout in Cider and Media
24:20 Mission Statement Versus Making Money
26:03 Does Cider Need Independent Media
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💛 Enjoy cider? Help keep #ciderGoingUP - by supporting Cider Chat. Your support helps keep the podcast on the air and makes it possible to share more conversations like this one.
Listen wherever you get your podcasts and do not forget to subscribe so you never miss what is coming next in Ciderville.
Prefer to watch? Find Cider Chat on YouTube for more cider stories, orchard adventures, and global cider culture.
Enjoy cider? Help keep #ciderGoingUP by supporting Cider Chat. Your support helps keep the podcast on the air and makes it possible to share more conversations like this one.
