Explore every episode of the podcast Cider Chat
| Title | Pub. Date | Duration | |
|---|---|---|---|
| 423: Apple Id 101 w/John Bunker | 21 Aug 2024 | 01:07:05 | |
In Episode 423 of Cider Chat, we delve into the fascinating world of apple identification a.k.a. Apple Id with the one and only John Bunker, a renowned author and the c0-founder of FEDCO Trees, Maine Organic Farmers and Gardners Association (MOFGA). Hear as he shares his lifelong passion for tracking down historic apple varieties and teaching others how to preserve these treasures is truly inspiring. This presentation is part one of a two-part series on Apple ID recorded at CiderCon2024. https://ciderchat.com/wp-content/uploads/2024/08/423-feature-300x300-1.jpg John Bunker portrait by John Alsop of Cornville, MEHear John Bunker walking us through the intricacies of apple identification, reminding us that it's not just about identifying a fruit — it's about preserving history. For orchardists and cider makers, understanding the varieties in your care is a crucial part of maintaining the integrity of your orchard and the quality of your cider apples. 00:00 Introduction to Cider Chat and Apple Mysteries 01:37 John Bunker's Apple Identification Journey 04:11 The Importance of Apple Identification 10:11 Understanding Apple Trees and Grafting 21:39 Resources for Apple Identification 25:37 DNA Profiling and Apple Identification 30:12 Practical Apple Identification Scenarios 33:40 Mentors and the Black Oxford Apple 34:39 DNA Profiling and Apple Identification 37:06 The Mystery of the Canadian Strawberry 38:52 The Hunt for Lost Apples 41:36 Identifying Seedlings and Grafted Trees 45:49 Commercial Orchards and Misidentified Apples 48:47 The Role of Historical Records in Apple Identification 53:26 The Fun and Challenges of Apple Hunting 58:05 Becoming an Apple Detective 01:04:31 Conclusion and Final Thoughts Contact for John Bunker
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| 422: John Bunker Keynote on Orchards and Legacy | 07 Aug 2024 | 00:57:22 | |
New York Apple Camp Keynote Address by John Bunker In a captivating keynote from the 2023 New York Apple Camp, John Bunker, the founder of FEDCO Trees and renowned author on apple identification, shared his profound connection to the outdoors. https://ciderchat.com/wp-content/uploads/2024/08/422-John-Bunker-Keynote-barefoot-200x300-NY-apple-Camp-2023.jpg John Bunker in his favorite shirt and barefeetEnjoy the Keynote by John that weaves his passion for Jazz, quotes from thought leaders and his insights on the late frost of 2023 and the community surrounding apples, cider and plants. In This Keynote AddressFind 5 key areas that John bunker focused on during his speech.
The camp took place for the first time ever in July of 2023. It was held at the Ashokan Camp in New York State. The Ashokan Center is an independent music & nature nonprofit established in 2008. The musical history of this camp was a perfect fit for John's keynote which also featured many references to musicians and songs. Mentions in this Cider Chat | |||
| 413: Ancestral Methods in Cider Making | 15 May 2024 | 01:09:14 | |
Is Ancestral Method different than Pet Nat?
This panel discussion on Ancestral Method was moderate by Nicole Leibon of LeNosse Knows consultation. She was joined by Yann Gilles, a French cider consultant, Levi Danielson of Oregon's RAW cider and David Carr of California's Raging Cider. This feature was was recorded at CiderCon 2024, the annual trade conference hosted by the American Cider Association. https://ciderchat.com/wp-content/uploads/2024/05/413-Full-Ancestral-Methods-panel-300x200-1.jpg (ltor) Nicole LeGrand Liebon, Yann Gilles, Levi Danielson, Dave Carr
The discussion centers around various aspects of cider production, specifically highlighting traditional cider-making methods like the "ancestral method. Topics discuss on this panel
https://ciderchat.com/wp-content/uploads/2024/05/413-Ancestral-Method-Cider-Tasted.jpg
Enjoy this detailed exploration highlights both the science and the art behind cider making, from orchard management to bottling and consumer satisfaction. Contact info for Ancestral Methods Panel
Mentions in this Cider Chat
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| 323: Kazakhstan has Cider at last | Apple City Cider | 08 Jun 2022 | 01:00:24 | |
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. Thanks to the Silk Road for helping apples travel! https://ciderchat.com/wp-content/uploads/2022/06/Aizhan-and-Alex-infront-of-mountains-200x300-1.jpg Aizhan and Alex Thomas sipping Apple City Cider with a a breath taking view in the background Apple City CiderBased 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 family ferment Malus Sieversii (wild apples) which there are 400 known varieties. In the rest of the world, cider makers 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 SiversiiIn 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 all over the world, orchards have or are being 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! Cider Made In Kazakhstan
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| 322: The Celebrated Poiré & Calvados of Pacory | FR | 01 Jun 2022 | 00:33:11 | |
The Pacory Family at Grimaux in Domfrontais Began in 1939 when Marcel Pacory bought 20 hectres of land with what was called a forest of apple and pears trees. Marcel had three sons Paul, Claude & Marcel and three daughters who were all involved in the operations of the farm which produced both milk products and cider/poiré. Today, Claude's son Frédéric Pacory runs cidermaking after his father retired in 1989. The farm is certified organic. There are over 100 hectres (200+ acres) with 800 pear tree and 600 apple trees. All the trees are standard size. Wife Catherine and son Simon and Frédéric's sister Héléne also work on the farm. Pacory ProductsExpect award winning bottles of both cider and poiré plus Calvados.
Group photo the roof of the Castle at Eric Bordelet[/caption] 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.
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| 321: Cider Styles with Eric Bordelet | 25 May 2022 | 00:35:08 | |
French Cider Tour with Eric Bordelet Reservations for the Normandy and Brittany Cider Tour have been extended to June 15, 2022. Find the trip itinerary and reservation link at https://ciderchat.com/france-cider-tour At the Cidery with Eric BordeletIn this episode we hear about techniques and classifications of cider made by the well known French cidermaker Eric Bordelet, during a previous French Cider Tour in 2018. Eric Bordelet t-shirt w:Didier Dagueneau on Front This chat takes off with Eric talking about the difference between apples and pears and that it is critical to watch the PH of Pears when fermenting. This clip is taken from a longer clip that is part of a bonus audio available to all at the Cider Chat Patreon Page.
Then we move out of the sun and and offer up the last couple of minutes for you to listen as we move into the tasting room. Contact Eric Bordelet
Group photo the roof of the Castle at Eric Bordelet
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| 320: Musée du Cidre at Cidre Prié | Brittany, FR | 18 May 2022 | 00:36:40 | |
The September 2022 French Cider Tour will visit the Musée du Cidre and Ciderie Prié. Find out more at the info page The History of the Musée du CidreJean-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 CidreThe 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! Cidre Prié
Contact for Musée du Cidre and Cidre Prie
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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!
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| 319: Arnaud Jouny's Cidre, Poire & Chouchen | Brittany, FR | 11 May 2022 | 00:38:20 | |
Bretagne's Domaine Jouny In 1997 Arnaud Jouny was a professional bee keeper. In 2014 he built the current building where he both makes cidre and poire and also distills. He also makes a local product known as Chouchen. All products made at Domaine Jouny are grown or raisded (bees) using organic practices. Arnaud Jouny holding Eau de Vie Poire What is ChouchenChouchen is kind of a cross between a Cyser and Mead. A Cyser is a fermentation of apple juice with some honey. Mead is fermented honey. Chouchen is the process of first fermenting apple juice and then adding honey. It is believed that the Druids introduced Chouchen to the locals and rumored that they also added bee bodies and bee venom. It is also said, that one glass of Chouchen would make you fall backwards and not wake up until a few days later. Today Chouchen is enjoyed as an aperitif. Where is Domaine Jouny LocatedFrom the coastal city of Saint Malo, Domaine Jouny is about a 30 minute drive to the east. There are some apples trees on site, but Arnaud gets most of his fruit from nearby orchards. Contact Arnaud Jouny
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| 318: Manoir de Montreuil | 13 Generations in Cider | 04 May 2022 | 00:36:24 | |
Domaine du Manoir de Montreuil with Patrice Giard In this episode: Patrice Giard recorded during the Totally Cider Tour to Normandy France in September 2018. The upcoming 2022 French Cider Tour will be making a stop at this ciderie.
In the tasting room Patrice Giard Some of the Apples tasted during this recording
Orchard management tip: When Patrice notices insects on the trees, he lets the cows in the orchard to graze and they will scratch their bodies on the trees and in turn knock off the insects. While standing in the oak barrel room I asked 'What is the minimum time that the barrels stay empty" The reply is that "There is no reason to keep the barrels empty" :) Contact for Domaine du Manoir de Montreuil
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| 317: How a "Cyder" Teapot fueled the American Revolution | 27 Apr 2022 | 00:56:01 | |
Cider's back story behind the American Revolution In the 1700s ceramic teapots were the political bumper stickers of the day! In this episode we hear about the Cyder Act teapot that the Museum of the American Revolution located in Philadelphia, Pennsylvania has just acquired. The museum's Curator of Collections, Mark Turdo, tells us how the British based uprisings against the over reaching Cyder Act played a pivotal role in the American Revolution – in that they help to teach American how to protest! Placing your dissent on teapots was an obvious protest and that is exactly what the Cyder Pot helped to teach! https://ciderchat.com/wp-content/uploads/2022/04/Ep-317-Cider-Chat-No-Cyder-Act-Teapot-300x200-1.jpgIn these modern time uprising against tyranny happens on a daily basis, but colonist in the New World were dedicated to the crown and it was unheard of to revolt…That is until they began seeing English cidermakers revolt against taxation when the Cyder Act was introduced. These ceramic Cyder Act Pots were made in England and displayed in homes, but their symbolism was far reaching. Taxation's heavy hand was being push back and that alone was monumental forward thinking! https://ciderchat.com/wp-content/uploads/2022/04/Ep-317-Cider-Chat-Apples-at-Liberty-Teapot-300x200-1.jpg right side of Liberty Teapot The Stamp Act in America Gets RepealedGreat Britain was on the hunt for more revenue and the Stamp Act was their ticket in the New World. It was set up to stamp a duty (tax) on newspapers and legal and commercial documents. Thanks to the models of resistance displayed by the British cidermakers and their Cyder Act Teapots, Americans saw that they too could revolt against taxation! The Stamp Act never gained footing and was repealed a year after it was introduced. This is all to say that the path to freedom and independence from tyranny is not always a straight forward path. The Cyder Act Pot is a perfect example of a monumental sidebar lesson that helped fuel the American Revolution! Take a deep dive into this story in English Cider Fermented the American Revolution via Mark Turdo's blog Pommel Cyder https://ciderchat.com/wp-content/uploads/2022/04/Ep-317-Cider-Chat-Mark-A.-Turdo-Cyder-Act.jpg Mark A. TurdoMark also recommends Chapter 4 "The Cider Tax, Popular Symbolism and Opposition in Mid-Hanoverian England," in Markets, Market Culture and Popular Protest in Eighteenth-Century Britain and Ireland, edited by Adrian Randall and Andrew Charlesworth. UK Maker Julian Temperly's on the Cyder Act ClockHear English cidermaker Julian Temperly of Somerset Brandy and Burrow Hill Cider share his tale and take on the historical Cyder Act Clock Go to the following Facebook link to watch a 7-minute video on this topic: https://www.facebook.com/share/v/14qV3aEZaf/ Contact for the Museum of the American Revolution
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| 316: Celebrating New Zealander Alex Peckham | 1962-2022 | 20 Apr 2022 | 01:12:50 | |
Alex Peckham New Zealand's Premier Cidermaker With wit and charm and dashing good looks Alex Peckham charmed all who had the pleasure of meeting him. The fact that he produced exemplary ciders was merely a side bonus. I met Alex for the first and only time in Baltimore Maryland in 2018. We were both attending that American Cider Association's annual trade conference CiderCon. I posted that episode in Season 3 of Cider Chat on episode 139. Since that time, Peckhams has continued to expand its cider offerings in both bottles and cans. It is a must have brand from this beautiful region of the world. Alex Peckham passed away due to a malignant brain tumor in April of 2022. He was 59 years old. The tumor had been diagnosed 3 months earlier. He had a a lot of life yet to live and is deeply missed by so many in cider world. In this Chat with AlexIt is my hope dear listeners of Cider Chat that this episode may encourage you to visit the Southern Hemisphere whose growing season is much different than what we find in the North. I hope it will help you plan a trip to New Zealand and taste the cuisine, meet the people and drink their fine cider. Peckham's was never opened to the public, but that shouldn't deter you to seek out its cider now. And interesting coincidenceI have reworked a bit of the news in this episode to update from the original airing in 2018. Interestingly at that time I was offering a cider tour to France. Caroline Peckham, Alex's beloved wife, wrote to me at the time of episode 139's airing, "Wow! We listened to your podcast last night and it was awesome - thank you so much! We loved how you went through the cidermaking year in the Southern Hemisphere - really helps people get a handle on the process and brings it to life. Only downside was that we are now both so envious of your trip to Normandy! My mother is French and I spent some time in Brittany when younger, eating galettes and drinking cider, so I know what a treat you are in for." In this episode 316, I am once again offering a tour to both Normandy and Brittany. After two years of pandemic shut downs, it is time to return. Reservations go live next week at the https://ciderchat.com/totallyciderfrance/ We have come full circle. The highlights in this episode with Alex
Alex also shares tips on how he makes cider working with both cultured and wild yeast. Alex is full of cider knowledge and an absolutely delightful man with wit and insight that helps make this chat a must listen. Who knew that hares could be such a problem in the orchard? Alex and Caroline Peckham New Zealand's Cidermaking Seasons January - Summer time in New Zealand
February - Picking Cider Apples:
March
April into June
June
July
August - September
September - October
November
December
Contact Peckham's Cider
Mentions in this Chat
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| 315: Climate Change & Apple Disease | CiderCon 2022 | 13 Apr 2022 | 00:54:43 | |
Climate Change insights for Orchardists Elizabeth Garofalo of the University of Massachusetts is an Extension Educator and part of the Fruit Team. This workshop presented how regional climates are shifting and the impact that climate has and will have on disease management and the pathogens seen in the orchard. The case study was on bitter rot and powdery mildew and how it is increasing in Massachusetts. View the entire slide show synced with the audio at the Cider Chat YouTube Channel 0000000 Download the pdf of the slide show as presented during this climate workshop via this link: https://apples.extension.org/wp-content/uploads/2022/02/2022_E_Garofalo_CiderCon.pdf Contact info for Elizabeth Garofalo
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| 314: Top of the Mitten | Michigan Cider Terroir | 06 Apr 2022 | 00:50:47 | |
Northern Michigan a.k.a. Top of the Mitten A cider tasting with Left Foot Charley, Tandem Cider and Presque Isle Farm Cider as presented at CiderCon20222. Nicole LeGrand Leibon of LaNose Knows consulting moderated this panel discussion and tasting. (LtoR) Nicole LeGrand Leibon, Dan Stepanski, Dan Young Order of cider from the Mitten Makershttps://ciderchat.com/wp-content/uploads/2022/04/314-flight-of-cider-Top-of-the-Mitten-300x200-1.jpg The flight as poured during this tasting1. Earnest - Tandem Cider | Suttons Bay, MI
2. Porters Perfection - Left Foot Charley | Traverse City, MI
3. Crabster - Tandem 4. Antrium county - left foot Charley 5. Farmhouse cider - Presque Isle Farm | Posen, MI
6. Single Varietal Kingston Black, Presque Isle Farm Presque Isle Farm - Kingston Black Brian Ulbrich of Left Foot Charley was not able to attend this workshop. Contact for these Makers
Mentions in this Chat
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| 412: Cider Dispatch | Big Fish, VA | 08 May 2024 | 00:42:28 | |
Find the latest Cider Dispatch from Highland County Virginia Cider Bon Vivant Reporter Al Sax provide a cider dispatch report from Monterey Virginia. This area of Virginia is known as Highland County and it is here that Big Fish Cider is located. One of the cool extras (beside cider) when visiting this region, is that it is a Dark Sky area. This means good star grazing due to the lack of night lights drowning out the night sky. Al interviews Big Fish Cider Maker and Owner Kirk Billingsley. Kirk was last on Cider Chat in Episode 124. That recording took place in 2018 at CiderCon the annual trade conference for the American Cider Association https://ciderchat.com/wp-content/uploads/2024/05/412-Ria-with-Big-Fish-pulled-chilled-from-the-stream-200x300-.jpg Ria with Big Fish pulled chilled from the stream Changes at Big Fish from 2018 -2024
If you enjoy sharing your love of cider and also have a knack for conversation? Why not share some of your local cider hot spots and interview a favored maker. https://ciderchat.com/wp-content/uploads/2024/05/412-300-x-200-px-feature.jpgCider Chat is looking for 20-25 minute cider dispatches. No prior podcasting experience required. Check out the page "Work with Cider Chat", fill out the form and get published on the world's #1 cider podcast as a Cider Reporter @ Cider Chat! Mentioned in this Cider Chat
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| 313: Wild Yeast Fermentations | CiderCon 2022 | 30 Mar 2022 | 01:03:04 | |
Wild, Clean & Free: Harnessing the Beauty of Wild-Fermenting, Without the Flaws Was presented at CiderCon2022 held in Richmond, Virginia in February. The seminar was moderated by Christine Walter of Bauman's Cider. Three makers shared a taste of their select ciders that are fermented with wild yeast or what is also referred to as ambient yeast. Another term for this type of fermentation is Natural Cider or a Spontaneous Ferment. The three ciders presented during this workshop/tasting
Levi Danielson of RAW Cider presented Koosh Wild Ferment. RAW is based in McMinnville, Oregon. Leif Sundström of Sundström Cider presented Sponti 2020. His cidery is based in New York's Hudson Valley. Soham Bahatt is co owner of the Artifact Cider Project. He presented a 2017 Roxbury Russet Pet Nat. There are two Massachusetts locations: Cambridge and Florence. In this Chat(l to r) Christine Walter, Levi Danielson, Leif Sundström and Soham Bahatt
During this session participants were lead through a tasting of traditional and pet-nat ciders and the unique processes that they use while producing a cleanly fermented sparkling cider. Mentions in this Chat
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| 312: Angels Dressed Like Bears | Michael Phillips 1957-2022 | 23 Mar 2022 | 01:05:19 | |
Tribute to Author and Orchardists Michael Phillips I spoke with his long time friend Alan Surprenant of Brook Farm Orchard in Ashfield, Massachusetts on a cool March day a little over two week's after the unexpected passing of Michael Phillips. The two men met originally at a New England Organic Farmers Association (NOFA) conference that was being held at Hampshire College and they soon became fast friends. It was Alan who first contacted me with the news of Michael's unexpected passing and I knew he'd be perfect to speak about the life of one of America's premier apple writers and teachers. Michael's book placed in tribute to his passing a few days earlier at the 2022 Berkshire Roundtable
Michael died in his orchard in the Lost Nation area of New Hampshire on February 27, 2022. He was in the process of writing his fourth book and building out a Speakeasy where friends could gather to sip cider on his land that he shared with his wife Nancy and where they raised their daughter Grace. I expected to talk a bit more about Michael with Alan, but we kept rolling back to talking about orchard care, a topic that was close to Michael's heart and certainly his life's work. It was fitting because both men held in common the work of helping homeowners and budding orchardist learn the basics of orchard care. For Michael it was his full time work writing books, consulting and presenting on the topic. He was the anchor of the Berkshire Roundtable, which is a yearly meetup of apple growers and more recently cider makers. Pay tribute to Michael Phillips by Planting a Tree Michael Phillip's Books
Contact Info for Michael Phillips Books and Network
Contact for Alan Surprenant
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| 311: Saving Bears by Making Cider | Farmstead Cider, WY | 16 Mar 2022 | 01:00:52 | |
Farmstead Wyoming's First Commercial Cidery Ian McGregor who cofounded Farmstead Cider with Orion Bellorado holds the title of being both the first commercial cidery in the state of Wyoming and as of this episode published in 2022 remain the sole cidery in the state. These enterprising makers source their apples from residential homes in the area which have an abundance of crab apples that were planted for homeowners. They are currently planting an orchard, but most of the apples today are sourced from homeowners. Ian McGregor enjoying a cider post harvest Saving Nuisance Bears by Making CiderA grant helped to fund their task of removing apples from as many local properties, as possible. The homeowners were happily to have the apples harvested which helped to reduce the number of bear/human conflicts in the area. Farmstead Cider ferments these high-altitude crab apples in a lovely assortment of cider, which by the way are fermented with the wild/ambient yeast. Farmstead ApplesThe apples are tart, tannic, sweet, and delicious, and they help our ciders stand out. We can credit the bears for their individuality. We now pick apples all over Jackson Hole, assisting in the conservation of animals and apple trees while producing small-batch hard ciders that represent our unique surroundings! Bear 399Local Bear 399 is a favored grizzly who most recently had 4 cubs and is one of the key bears who specifically encouraged the community to work with Farmstead Cider. What bear loving person wouldn't want to save Bear 399! Grizzly "Bear 399" & her cubs pulling off the choice crab apples[/caption] Wild Ferments with no Sulfites Farmstead ferments all the ciders with only the wild yeast. They found that even with the temps go way down the cider continues to bubble along.
Unique Apples Names and Terroir Because most of the apple trees are unidentified the trees and their fruit are given unique names such as Highschool Purple, Rafter Jay or Red Canyon Nan. Since the trees are named after a specific tree in a specific area everyone knows where the harvest will be that day and it designates a specific terroir for that site. Contact for Farmstead Cider Website: https://farmsteadwyo.com/ Order online: https://farmsteadwyo.com/bottle-shop Address: 4125 Pub Place Suite #4 Jackson, WY 83001 Mentions in this Chat Support these Sponsors of Cider Chat so they can continue to support this podcast and help you make great cider!
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| 310: D.O.P.E. Cider House & Winery | Youngstown, OH | 09 Mar 2022 | 00:52:44 | |
The DOPE Brand Hannah Ferguson is giving us all a reason to visit Youngstown, Ohio. Her DOPE brand is helping to introduce the city to cider like never before. The bio says that the DOPE brand is about a "Winemaker, Marketing, Event planning, other business services" but this only stays in step wit how she is keeping the door wide open for opportunity. This Winter and Spring she is busy getting her new cidery up and rolling. It is located next to Penguin Brewing Company. The two business are both revving up the neighborhood where the wildly popular Youngstown Flea [market] is located too. Expect the brewery and DOPE cidery next tood to all be open this year 2022. The message behind DOPEDOPE stands for Dwell on Positive Energy and Hannah radiates this vibe! Hear her story on how she got there and how she is able to stay there in this episode. Per the DOPE website: "DOPE isn't only a cider and wine manufacturer, but a lifestyle brand that takes pride in creating connections and experiences uniquely through cider and wine. DOPE brands LLC was established in 2017. Most importantly D.O.P.E. is about empowering underrepresented minorities in the industry as well as enthusiasts." Contact for DOPE Cider House & Winery Website: http://www.dopethebrand.com/ Facebook: https://www.facebook.com/theDOPEbrand Instagram: @dopethebrand Mentions in this ChatSupport these Sponsors of Cider Chat so they can continue to support this podcast and help you make great cider!
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| 309: Blue Bee Cider | Richmond, VA | 02 Mar 2022 | 00:53:36 | |
Blue Bee Cider Founder Courtney Mailey Courtney Mailey, always knew she wanted to be a farmer of sorts. In the high school she took part in an aptitude test with the result showing that she was to be a farmer. By the way, she was the only kids in her whole class with that goal. Her journey to cider became more obvious after a stint in working in DC, a trip to Ireland (where she met her husband) and an apprenticeship at Albemarle Ciderworks. She was on the path and took the leap, in 2016 when she bought the current site of Blue Bee Cider in the Scott's Addition area of Richmond, Virginia. Topics discussed in this chat
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| 308: Virginia's First Lady of Cider | Diane Flynt | 23 Feb 2022 | 00:54:45 | |
Flynt could have grown pot, but it was apples that really caught her eye Flynt casually joked during this interview that perhaps she could have chosen to become a pot (cannabis) grower as a career before becoming an apple farmer. I think I can speak for the whole of Ciderville in saying, "we are sure glad she went for the apple" For Virginia and the rest of the cider industry we all gained when she went full into apple growing in 1997 and became the first licensed cidery in the south. Foggy Ridge Cider began selling cider in 2004 and became a top national brand model for astute drinkers who were looking for a true representation of what a blend of apples could do in a bottle of cider. In 2018, she made and sold her last cider called "Final Call". Having been nominated for the James Beard Award in 2015 and 2016, and becoming a finalist for this award in 2017 and 2018, as Flynt puts it, "It was the right choice to stop selling cider and focus on the orchard." Today Foggy Ridge Cider continues on as a premier supplier of apples to regional cidermakers. Topics in this Chat
Contact Foggy Ridge Website: https://foggyridgecider.com/ Mentions in this Chat
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| 307: Gary Flowers & Diane Flynt | CiderCon2022 Keynotes | 16 Feb 2022 | 00:50:29 | |
Keynote Speakers of CiderCon 2022 Gary Flowers is a keynote speaker, radio host and the tour guide who leads the Jackson Ward history tour. The tour was one of a number of pre-conference tour offerings for CiderCon2022 attendees who had flocked to the city of Richmond, Virginia in the first week of February. The food and cider was abundantly delicious, with stops at the wildly popular restaurant MamaJ's and Cheddar Jackson. But it was Flowers who really stole the show and kept our small group riveted with fact after fact on the history of the Jackson Ward community. In this episode hear the beginning of the tour with Gary Flowers. Contact for Gary Flowers
Diane Flynt provides the opening keynote for CiderCon 2022 and encouraged the audience to embrace the story of Apples! Hear in this episode her full keynote address! A bit about Diane Flynt via the American Cider Association website "Diane began in 1997 when she founded Foggy Ridge Cider, the first licensed cidery in the South, by planting cider apples, including many southern varieties. From 2004-2018 Foggy Ridge Cider produced 5300 gallons a year of orchard-focused ciders that was distributed across 15 states. Since its first production, Foggy Ridge Cider gained a national reputation for high quality cider. Foggy Ridge was featured on CBS Sunday Morning Show, and in publications including Gourmet, Imbibe, Saveur, Garden & Gun, Esquire and Martha Stewart Living. Food & Wine magazine named Foggy Ridge a "Small Batch Superstar" in 2010. MADE: In America awarded Foggy Ridge a 2012 American Treasurer's Award, recognition for artisan producers. Foggy Ridge Cider received many "best of" awards, including a top rating from the New York Times for its Serious Cider blend. Flynt herself was nominated for the James Beard Award for Outstanding Beverage Professional in 2015 and 2016, and was a finalist for this award in 2017 and 2018. She speaks on cider, farming and food culture in national and regional forums." Contact Foggy Ridge Cider Website: https://foggyridgecider.com/ Maggie Lena Walker Statue - a key heroine of Jackson Ward Mentions in this Chat Support these Sponsors of Cider Chat so they can continue to support this podcast and help you make great cider!
Fermentis - Sraml - Food Processing and Cidermaking equipment specialist 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.
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| 306: Ciders for Every Season | Elegast Cidery, Netherlands | 09 Feb 2022 | 01:06:52 | |
Elegast Cidery Beginnings Arjen Meeusem shares his story of living in Portland, Oregon and how a stop at Reverend Nat's Hard Cider to taste the cider inspired him to find out more about this niche market and its viability to make cider in the Netherlands. Arjen Meeuwsen outside the estate based cidery Arjen and his business partners began their cidery in an old green house and then moved to their current location in a 250 square meter shed and utilize the outdoor space for storing their cider. In 2022, the cidery is expanded with a new tasting room and expand production area just outside of Amsterdam set to be open in the summer. Elegast's goal is to use the rising interest in cider to help steer consumers to drink cider to help the orchards aka Drink Cider ~ Save Orchards! Elegast Ciders and Seasonal OfferingsElegast's Saison Cider is a lovely frothy cider with a nod to Saison beers with a cider structure all its own. The goal is to balance the acidity and boost the profile so that there is enough mouthfeel to entice the drinker despite the lack of tannins in the current apples now growing in the Netherlands. The cidery has access to old estate orchards with trees dating back to 1939, which is actually an Unesco Heritage Site marking the demarcation line and trenches used during the World War I. All of Elegast Ciders can be drunk year round, but some might find your palate requesting them during select months. Barrel Aged Ciders - Elegast has a range of barrel aged ciders that can be drunk in the winter and equally enjoyed by fans on a chilly spring, summer or fall evening. Fruit Cider Series - Whole fruits are co-fermented and macerated to incorporate the taste and color of the skin and fruit And excellent cider for the Spring and Summer Terroir Series - Apples from specific orchards and allowed to ferment with the ambient yeast or what is often referred to as spontaneous yeasts Contact for Elegast CideryWebsite: https://elegastcider.nl/ Address: Hoorneboeg 4a, 1213 RE Hilversum, Netherlands Mentions in this Chat
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| 305: Cider Chat Live | Maker Tips | 02 Feb 2022 | 00:20:43 | |
Maker Arjen Meeuwsen of Elegast Cidery Offers business tips before you break ground, when your product is being sold and how to tap into a wider audience. Arjen's goal is "Being Present and Being Visible... and Providing a Good Product" Maker Tips
Website: http://www.elegastcider.nl/ Follow Cider Chat Sponsors!
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| 304: Falling for the Chocolate Pear | 26 Jan 2022 | 00:55:20 | |
Falling for the Chocolate Pear Forager of fruits enjoy the hunt of finding hidden trees and more often than not fully laden trees in plain site. Ben Kunesh's path as a forage has led him to fruits of all natures, including the once famous and now newly rising star known as the Chocolate Pear. Ben Kunesh holding Chocolate Pears The Chocolate Pear has been discussed on two episodes of Cider Chat. Find these must listen to episodes linked below. Up to having this discussion with Ben, I only knew of this tree and its wonderful small pear like fruit as Sorbus Domestica. The fruit ripens into a smooth creamy texture with notes of melon and chocolate. In this episode
Follow Ben on Instagram @strom_oskoruse [caption id="attachment_6810" align="aligncenter" width="300"] Oskorušové Muzeum
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| 411: Curative Options for Cider Making Problems | CiderCon 2024 | 01 May 2024 | 01:01:51 | |
Technical Tips for When Things Go Wrong with Cider Making This episode features two cider professionals and a cider industry consultant, which is exactly who you need a direct line to when your cider has problems. Hear from Megan Faschoway who at the time of this recording was Senior Cider Maker at Sea Cider, Kira Bassingthwaighte Head Cider Maker at Western Cider in Montana and Nick Gunn of BenchGraft a cider consultation service based in Salem Oregon. https://ciderchat.com/wp-content/uploads/2024/04/411-feature-300x200-1.jpgThis talk took place in Portland Oregon at CiderCon, the annual cider conference hosted by the American Cider Association. The title of the talk was "What to do when things go wrong". The focus was not on preventive measures, but as the title says – curative steps that one can take to try to mitigate a problem with a particular cider In this Cider Chat on Cider Problems
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| 303: DIY Wassail Tips | 19 Jan 2022 | 00:43:27 | |
What is a Wassail A Wassail is a celebration of the orchards, most typically apple orchards to honor the natural world and pay tribute with hopes of an abundant fruiting season moving forward. A Wassail is also a cheer
When does it take place? Historically a Wassail would be held on the 6th of January or what is known as the Twelfth Night. Or on the 17th of January which is called "Old Twelvey" Procession to the main Wassail fire In these modern times a Wassail can take place when it is most appropriate considering the weather and outside temperatures. There is no strict protocols, but rather traditions that when followed harken us all back to our ancestral roots and pagan ways. Where do Wassails take place? In the orchard surrounding a large fire, a fire circle and in some places 12 small rings of fire for the 12 apostles or for the twelve signs of the Zodiac. Indoor Wassails are also doable for those who can't go outside during -6 degree temperatures. Thus, a Wassail can take place at a Senior Center or a Day Care with songs being sung around a plant or small tree. The end goal is all the same, to sing to the orchard, the apple tree(s), to ward off the apple foes and to harken in better times ahead. The Old Apple Tree of the Wassail DIY Planning for your own Wassail
A two handled cup or goblet is the classic Wassail cup that would be passed round, but these days any fine drinking cup would do sans the passing around. Wassailing around the world resources
Mentions in this Chat 072: Lost Apple of the Quabbin |Massachusetts In A Glass Of Cider It seemed I was a mite of sediment Robert Frost Follow Cider Chat Sponsors!
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| 302: Cider Mills of Washtenaw County (1841 to today) | 12 Jan 2022 | 01:02:27 | |
Washtenaw County Cider Mills 1841 - Present Day Patrick McCauley grew up in south eastern Michigan and recalls visiting cider mills as a child, enjoying in the fresh pressed apple juice and the cider donuts. Today he is avid cider maker and realtor in the Ann Arbor area a job that allows him to have an eagle eye on backyard orchards. Patrick McCauley Go to this link to see the October 2021 article by Patrick McCauley on the Washtenaw Cider Mills in the Ann Arbor Observer. [ Dexter cider mill 10.23.35 Kids drinking ciderkin Dexter Cider Mill October 1955 Williams Cider Mill In this episode:
Benjamin and Martha Day family Patrick's in depth study appears to be the "tip of the iceberg". He notes that perhaps it is a longer more bountiful story of even more cider mills. And lest not forget that this is only one county in the very active growing state of Michigan. Contact info for Patrick McCauley to request the full manuscript on the Washtenaw County Cider Mills Follow Cider Chat Sponsors!
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| 301: "Quality of Life" at the Water Wheel Cider Mill | 05 Jan 2022 | 00:51:52 | |
Building a Water Wheel to Power a Cider Mill Phil Watson grew up on an old farm with an old cider press that powered a water wheel. When a water wheel turns it produces a lot of force, so his mom back then had the old wheel taken down. That water wheel made a big impression on Phil so years later he built his own water wheel powered cider press on his 200 acre lot where he mills up lumber. In this episode hear the full backstory of building the water wheel with one oak tree. The 3 story cider house is set up with the top floor designed to receive the apples and the old leaf mulcher now used to grind up the apples. The second floor is where the press is set up and there is even a bike on that floor that can be used to also power the press. The bottom floor is where the juice is received in an old milk tank. Making Cider with the Water Wheel Powered Cider MillWhen the wheel is turning: 20 gallons pre pressing on a rack and cloth press that Phil also built. They can do 4-5 pressings an hour. Phil's label for his bottles says Snake Cider Company with the logo, "Don't Eat the Apple. Drink the Snake" Follow Cider Chat Sponsors!
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| 300: Strange Apples - Make Them POP! | 08 Dec 2021 | 00:59:28 | |
Episode 300 and the song "Strange Apples" In this episode we celebrate the 300th episode of Cider Chat and release a new cider song titled Strange Apples! This song is one part poking fun at ourselves as cidermakers and enthusiasts for all things cider. I began writing this song one night while sitting along on a sailboat in the Santa Cruz Harbor in Santa Cruz California in August of 2021. I was in town taking care of family (my mom) and had a couple hours to myself, so I squirreled away on my brother's boat with the intention to put to song a little ditty that was playing out in my head. I wore head phones so that I wouldn't be cranking the tune and waking the liveaboard sailors around me. Water is my muse, having grown up on a river bank and spent many a night singing with my cousin Jay and friends as we floated down the mighty river. In a few short days my cousin Jay and I, would go into the Santa Cruz Recording studio and do the final wrap to this new cider song titled Strange Apples. A holiday tree adorned with Lady Apples - yes they are real Letter given to Ria from Apples, The Nose and the Talking Pommes to celebrate the 300th episode Lyrics to Strange AppleJay Straaange Apples Jay Bitter Sharp Guitar rift Jay Straaange Apples R&J Juicy Ripe Guitar rift Bomp bomp bomp ba da da de do dump Bomp bomp bomp ba da da de do dump Jay Who wants a tannin bomb? Ria I want a tannin bomb? Jay Who wants to pull them down? Ria I'm gonna pull them down. Ria Hay, Hay Hay Apples R&J Bitter Sweet Jay Straaange Apples R&J Hanging high Drop down Jay Got those Straaange Apples R&J Forget the pie Drop down Jay Straaange Apples R&J Squeeze them tight Jay Got them…. (R&J) Straaange Apples, Straaange Apples Yes they're Straaange Apples R&J Make them Pop! Rift Pop Pop Pop badada do do dop Pop Pop Pop badada do do dop Ria Who wants a tannin bomb? Jay I want a tannin bomb? Ria Who wants to pull them down? Jay I'm gonna pull them down. Jay Hay Hay Hay Apples R&J Come and see R&J Plenty strange apples R&J For you and me R&J Straaange Apples, Straaange Apples, Straaaaange Apples R&J Make them Pop! Pop Pop Pop badada do do dop Pop Pop Pop badada do do dop High Pop Pop Pop badada do do dop Pop Pop Pop - PopPopPopPop Ria & Jay Celebrating the recording of Strange Apples Looking back at Season 6 of Cider Chat50 episode from #251 - 300 introduced cidermakers from Germany and throughout North America. Hear their voices and hello on this episode 300. For historical notes - let us never forget that Season 6 and 5 were completed during a world wide pandemic. Find all archived episodes for Season 6 and past season at https://ciderchat.com/podcast | |||
| 299: Boomer Legends of America's Cider Trade Today | 01 Dec 2021 | 01:04:23 | |
The Boomers of America's Cider Trade Hudson Valley Farmhouse Cider founder Elizabeth Ryan tells the back story of key legislation that reduce taxes for US cidermakers in the 1990's. Though she may consider herself to be mentored by others, Elizabeth and her fellow cohorts of the day were giants before their time. [caption id="attachment_6714" align="aligncenter" width="200"] Elizabeth Ryan[/caption] Hear the story of what it looked like in the wee hours of day at the House Way's and Mean Committee when the legislation passed. How then Democratic Representative Charles B. Rangel made a move to get the Republicans on board. Yes, political theater at its best. Key players in this Boomer Circle mentioned in this chat
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| 298: Gallettes and Cider | 24 Nov 2021 | 00:44:31 | |
Gallettes at Scott Farm with Eden Specialty Cider Gallette dinners have been showcased at Scott Farm in Dummerston Vermont on Wednesday throughout 2021. Gallettes are a French cuisine where a batter is swirled around a flat cylindrical plate to form a round, flat, flexible bread. A gallette can be savory and stuffed with main course items such as cheese, mushroom and meat or savory. A savory gallette is filled with sweets like chocolate and or fruits. Making gallettes in quantity for the dinner ahead Gallettes can be found throughout France in cities like Paris and throughout the cider regions of Normandy and Brittany. Scott Farm General Manager Simon Renault hails from Brittany and introduce Gallettes to the farm. Simon also began making cider, keeved cider which is a typical cidermaking technique used in both France and the UK. In 2021, he produced the first ever keeved cider at Scott Farm and plans to ramp up production in 2022 with a bit of help from Eden Cider. Listen to episode 26 with Neil Worley who goes into detail on how to keeve a cider Eleanor Leger of Eden Cider was on hand pouring a flight of special reserve ciders that were both sparkling and her famous Ice Ciders. Ciders at the Gallette Dinner
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| 297: Flavorful Righteous Odd Apples | 17 Nov 2021 | 01:10:46 | |
Are Apples Odd? They sure are for those who solely define apples not by their names (which are often rather exotic like Mountain Rose or Kingston Black) but rather call them by their color, red, green or yellow. In this episode hear Sean Turley and William Mullan present Apples 101, an overview on apples, and their origin at an open air event at Scotts Farm in Vermont on October 10, 2021. Turley hails from Maine. He is an attorney who is also a passionate apple forager or more specifically a "Feral Apple Forager". Mullan is an artist from Brooklyn, New York. His book Odd Apples, is a coffee table collectable picture book of gorgeous apples. Topics covered in this Righteous and Odd Apple presentation
Get William Mullan's book Odd Apples. Click on the link below - Affiliate links at ciderchat.com may provide a kick back to this podcast, which is a great way to support Cider Chat Contact for Sean Turley and William Mullan
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| 296: Bauman's |Oregon's Destination Farm Cidery | 10 Nov 2021 | 01:00:59 | |
Who is Bauman Cider Christine Walter is the cidermaker and visionary of Bauman's Cider. She grew up on an apple farm in Oregon runned by her family. As she tells it, Angry Orchard's "Crisp" was the first cider she ever tasted and it was a wake up moment that helped her realize that her family could ferment and sell cider too.
Bauman's is a destination farm these days with a farm stand and events taking place year round. It has a deli, coffee shop, bakery, garden center, country store and now a cidery. In 2015 she took the well know cider course by Peter Mitchell. The family was already pressing 50,000 gallons of fresh pressed apple juice. The first year the cidery used 3000 gallons, the next year 10,000 gallons, in year 3 the cidery used 50,000 which required her to source apples from off the farm. In short she went from the classic Peter Mitchell model of a basic 10x10 foot cidery to a 3000 square foot operation. Despite the added space, she sees the need for more. Christine's rough estimate of current juice used in production is round about 100,000 gallons - twice the amount pressed at one time for just the fresh juice market. Here is the full story as told by Christine in this episode from her Great, Great Grandmother's homestead. Her Great Grandfather Stephen lived his whole life on the farm and also made cider back in the day. Stephen is actually the man standing on all of Bauman's flagship cider labels. Bauman's Cidery Goal & ProductsThe goal is to remain a local product and not look to produce or the wider market outside of Gervais, Oregon. Flagship Cider
Traditional Ciders at Bauman's
Contact Bauman's Cider Website: https://baumanscider.com/#about Address: Bauman's Cider at Bauman Farms Mentions in this Chat
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| 295: Western Cider | Missoula, Montana | 03 Nov 2021 | 01:10:59 | |
Who is Western Cider Texans Michael Billingsley and Matthew LaRubbio are childhood friends who now both live in Montana and founded Western Cider in 2010. The cidery is based in Missoula and has an indoor and outdoor tasting room alongside the Clark Fork River. Michael credits his love for Montana to the television series Lonesome Dove which he describes as an "epic journey of two Texas Rangers who head up to Montana to start a cattle ranch". He fell for Montana via that tv series, moved up and hasn't left. In 2012 he planted an orchard which now has over 50 varieties of apples. "I plant new ones that I don't have every year because, I have a… bit of a sick obsession. And I just want to find out if there might be some great cultivar out there that I don't have and maybe I should." Michael Billingsley Cidermaker Kira Bassingthwaighte was born and raised in northern Montana by Glacier National Park. She admits to not fully appreciating the breath taking views that surrounded her as a child. In short order she moved to New York to study at the Culinary Institute of America (CIA). Being in New York and specifically the Hudson River Valley met she was able to dive into her love of wine, but cider was also growing in this region too. She knew she wanted to be in the beverage world and also back in Montana. She worked for a spell at a distillery before going full in as a cidermaker and taking the lead role at Western Cider. Topics in this chat
Website: https://westerncider.com/ Address: 501 N. California Missoula, MT Phone:tele: 4065404477 Mentions in this Chat
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| 294: Lockhorn Hard Cider | Bozeman, Montana | 27 Oct 2021 | 00:54:48 | |
Who is Lockhorn Hard Cider Alaskan natives Anna and Glenn Deal opened Lockhorn Cider in 2010 in Bozeman, Montana. Anna is a botanist and Glenn came to Montana to study and is a nurse. Lockhorn makes modern ciders with apples from Washington State and choice Montana apples like the McIntosh, but the goal is to upscale the ciders as people's palate continues to be drawn to dryer ciders. The Tasting Room tips
Lockhorn's Flagship Cider?
Contact Lockhorn Hard Cider
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| 410: International Perry Panel | CiderCon 2024 | 24 Apr 2024 | 01:09:26 | |
Cider's Best Friend is Perry Enjoy this panel discussion "Pear Necessities: International Perry recorded at CiderCon 2024. The panel was moderated by drinks writer, Adam Wells of the UK. Sitting to his right was Tom Oliver of Olivers Cider and Perry Ltd (UK), Laura Cherry of Dragon's Head Cider (Washington State), Albert Johnson of Ross and Wye Cider and Perry Company (UK) and cider critic and blogger Natalia Wszelaki (Germany). https://ciderchat.com/wp-content/uploads/2024/04/410-feature.jpg (L to R) Tom Oliver (Oliver's Cider and Perry), Albert Johnson (Ross-on-Wye Cider), Laura Cherry (Dragon's Head Cider), Natalia Wszelaki (Cider Explorer), Adam Wells (Cider Review) Topics discussed during this Perry Panel
Perry: A Drinker's Guide, author Adam Wells of Cider Review https://ciderchat.com/wp-content/uploads/2024/04/410-Adam-Wells-Perry-Book-cover.jpg Mentions in this Cider Chat
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| 293: Lee McAlpine of Montana CiderWorks | Established 2002 | 20 Oct 2021 | 00:54:51 | |
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. The Cidery set upLee 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
Mentions in this Chat
Montana CiderWorks is For Sale! Contact Lee directly for more info Ciders Made at Montana CiderWorks
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.
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| 292: A Little Italy at Westwind Orchard | New York | 13 Oct 2021 | 00:59:39 | |
Who is Westwind Orchard and their cider Fabio Chizzola & Laura Ferrara are the owners/farmers of Westwind Orchard located in Accord, New York on the west dies of the Hudson River. The orchard was bought in 2002 and was as Fabio described it "abandoned". Over time her pruned and replanted and open the area for Pick Your Own in 2008. In addition to offering the apples, pizza was being made and sold. In time Fabio noticed that many of teh patrons were bringing their own wine, beer and perhaps cider to drink with the food. That was an a-ha moment, when he realized that they could do more than just offer apples to take home but instead ferment the select crop into cider! Both Laura and Fabio are of Italian descendent with Fabio growing up in Rome, which leads to an obvious statement that rings true. "I'm Italian I know food.…I know how food should taste." Today the orchard has 70-80 varieties of apples and the Pick Your Own option is no longer available with all the apples going into the production of Westwind Orchard's Cider. Say Fabio, "We are using every single spot in the orchard for apples trees." What to expect at Westwind Orchard
Contact for Westwind Orchard Website: https://www.westwindorchard.com/ Address: 215 LOWER WHITFIELD ROAD Mentions in this Chat Mentions in this Chat
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| 291: The Century Farm of Ploughman Cider | 06 Oct 2021 | 00:54:39 | |
Who is Ploughman Cider Ploughman Cider is based in Wenksville Pennsylvania on a family farm owned by the Wenks Family for the past 100 years. The farm is called Three Springs and it is exactly 1.5 miles from the ancestral farm that started back in 1818 when the first Wenk arrived from Switzerland. The farm today has dedicated 6 acres to cider specific varieties. In addition the family grow other fruit trees for the fresh fruit market. The farm itself is managed by David Wenk who begins the episode with telling the back story of how the family came to Adams County. You will also hear from his son Ben Wenk who established the cider brand Ploughman. Ben along with cidermaker Edwin Winzeler began selling their ciders in 2016. The Future looks bright for Ploughman Cider FansExpect more
Contact for Ploughman Cider Website: https://www.ploughmancider.com Address: 14 Lincoln Square Telephone: (717) 420-2582 Tip of the glass to the following sponsor for this episode 290
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| 290: Publican Perfection at Tattiebogle Ciderworks | Pennsylvania | 29 Sep 2021 | 01:04:32 | |
The Publican at Tattiebogle CiderWorks Cidermaker Curt Henry has been envisioning a future cidery in Acme Pennsylvania overlooking the lowland valley in southwestern portion of this commonwealth for years. In 2017 he had already planted a cider orchard on the site and this year the tasting room at Tattiebogle opened to the public. As Curt says, "This isn't my first rodeo (read: running a successful enterprise)" and it shows as this modern and traditional cidery continues to grow with big plans for expansion in the coming year. Not everyone can embody the role of a Publican, because it requires not only taking ownership of a bar, but also offering up a welcoming site and actually being on site to greet patrons. Curt does it all! What to expect at Tattiebogle
https://ciderchat.com/290tattiebogle/ Contact for Tattiebogle CiderworksWebsite: https://www.tattiebogleciderworks.com/ Address: 175 Ankney Hill Road Telephone: 1-724-424-2437 Tip of the glass to the following sponsor for this episode 290
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| 289: The Road Less Traveled at Big Hill Ciderworks | PA | 22 Sep 2021 | 00:47:35 | |
The Makers at Big Hill Ciderworks Troy Lehman and Ben Kishbaugh are long time friends who originally met while working in the automotive industry. Years later they team up on a very new career path as cidermakers! Both men were not originally orchardist, but that didn't stop them from purchasing farms about a 1/2 mile apart (as the crow flies). Troy purchased his farm in 2010 and Ben's family moved into their farm/orchard in 2013. Troy Lehman Falling for Cider at Big Hill Originally Troy and Ben had gotten into cider with the hope that the cider market was going to continue to grow and that it was a sure fire slam dunk. They then found out you have to be in this business for the long run verses short term. "Cider is the road less traveled", says Troy, "And that is the one I usually take." Topics in the Chat
Big Hill bottles to go[
Big Hill tap list July 2021 Mentions in this Chat
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| 288: Spacetime Mead & Cider Works | Pennsylvania | 15 Sep 2021 | 01:08:38 | |
Who is Spacetime Mead & Cider Works Dan Schreffler had been home brewing and fermenting for many years before opening Spacetime Mead & Cider Works in 2018. He is a self proclaimed science nerd, which is part of the reason why he went with the name "Spacetime" (listen to the full story behind his fantastic branding in this episode). After beating a cancer diagnosis in 2010, he began wondering what the new 2.0 model of Dan would be moving forward. He said there are 2 side effects from cancer. Patience and Perspective. He and his wife took a cross country trip and made many stops along the libations trail across the US and saw the happiness in people's eye who were making mead and said to himself, A bit of Mead, Wine and Cider at SpacetimeSpacetime is located right on the main drag going through the town of Dunmore, Pennsylvania. It is a lovely shop that has an amazing amount of Cider, Mead and Wine available on site. You can place an order ahead for pick up or have the product shipped to your door. The branding at Spacetime Mead and Ciderworks is spot on! There are cardboard cut outs of a bee and an astrounaut just cuz that is fun! The countertop for check out is made out of an old solar panel. Buy a horn to drink your mead out of or grab some tasty local cheese to pair with your to-go bottles. The 14x14 foot space is inviting and fun to peruse. The location is so easy to get to off of the highway that it would be a shame not to stop in for a selfie next to the astronaunt. But I digress, because it is really all about the what is in the bottles that count. Dan pouring Earthbound Pear. Note the Astronaut in the left corner. Expect Dry Meads, Wine and Cider at SpacetimeThe Earthbound Pear made out of local culinary pears is delicious and the 2020 bottle won a Bronze Medal at GLINTCAP in 2021. Dan bottles this still "pear cider" in aluminum bottles. Note that this is a still and if he had canned the Earthbound the lack of bubbles would have made the can squishy so in the bottle it went making for a fun presentation of a very tasty libation!
Learn how to Make Mead Get a Spacetime Mead horn to go! Notice more space branding in the background In this episode Dan explains how to make mead. If you are vacationing in the area, or on a work trip or are lucky enough to live close by why not sign up and learn how to make Mead from Dan himself! This mead making experience includes: • Mead Making 101 What I love about Spacetime Mead and Cider Works is that there is something for every drink fan. Yes, there is even select beers to go and delicious local cheeses that Dan curated specifically for his products and YOU! Contact for Spacetime Mead & Cider Works
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| 287: Elizabeth Ryan | Hudson Valley Farmhouse Cider, NY | 08 Sep 2021 | 00:53:33 | |
"Every hand that touches the apple has a story to tell." Who is Elizabeth Ryan?She is the founder of Hudson Valley Farmhouse Cider, but that is only part of the story. At heart she is a farmer having grown up in Iowa on a family farm. She moved east to Ithaca to study at Cornell University to originally study engineering. Life had other plans for her and she soon found herself involved in farm activism and food rights which eventually led her switching her study to the Pomology at Cornell. In 1977 she left Cornell to work in Washington DC to work with communities on food sustainability. Elizabeths network in the food scene and farming inspired her to move back to Cornell and finish her degree and get her own farm. Elizabeth and FarmingIn 1984, Elizabeth and then husband Peter bought a farm on the east side of the Hudson River called Breezy Hill. Today Breezy Hill has a tasting room (that will reopen post the pandemic), a cidermaking production room and a large orchard. In addition to Breezy Hill, the Hudson Valley Farmhouse Cider brand also has Stone Ridge Orchard and the newest addition the Milton Farm. Stone Ridge Orchard has an outdoor entertainment space, a tasting room that often hosts special cider dinners, a cider production and a glorious 350 year-old oak tree. Milton is to the south of Stone Ridge and has a small orchard. This site is not open to the public. Elizabeth and CidermakingA man by the name of Lester Funk helped Elizabeth make her first barrel aged cider. Today there is a wide selection of ciders available under the Hudson Valley Farmhouse Cider brand name which became licensed to sell commercially in 1995. The apples for all her ciders are coming in from each orchard and even some other select orchards in the region. The following is what I wrote on the Traditional Cider that we tasted during this recording. "My go-to when enticing friends to give cider a try is the "Traditional" by Hudson Valley Farmhouse Cider (NY). Expect a sparkling cider with a clean finish that comes in 750ml flip top bottles providing a "pop" every time to ring in good cheers! This semi dry showcases local New York terroir as it dances in the mouth with a touch of tannin and Stone Ridge Farm apple love!"Contact Hudson Valley Farmhouse Cider website: http://www.hudsonvalleyfarmhousecider.com/ Mentions in this Chat
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| 286: A Living Language for Cider | 01 Sep 2021 | 01:14:09 | |
The quest to find the Language of Cider Richie Brady is a graduate of the Wine & Spirit Education Trust (WSET) who also happens to have a love of cider. This scholarly Irishman used his shelter in place time during Covid to take a deep dive into cider's history on the Emerald Isle where the first known writings on cider dates back to 1115! On this journey to he has found that cider and wine both share a similar fate - there is no absolute language to describe the fermented juice of apples and grapes. The questions become one of defining "How to taste cider" and as such how does one delineate and then describe the wide range of cider styles. He found that the lexicon of cider like wine still has a long way to go as it develops a vocabulary. In short, there is no common lexicon or language for cider. In this chat we discuss:The Brehon Laws which are first set down on parchment in the 7th century and were named after wanderings lawyers, the Brehons. The Brehon Laws include details on the top trees to honor known as the "Lords of the Woods". And yes, one of those Top Trees was the Apple. And the law detailed that if you damaged an apple tree there was a fine of 2 cows that were milking and a third cow! Dependent upon the damage done there were additional fines, such as planting an apple tree of the same variety All this deep digging into the history of Ireland and cider was in preparation for his thesis for a Masters in Gastronomy and Food Studies from Technological University Dublin (TUDublin ). Besides the Brehon Laws he also found historical writings from The Gentlemen's Society of Dublin, which then became the Royal Society. The Society's writings date back to 1737 and he found that they had a penchant for cider! Their love of cider was so keen and held in such high esteem that members noted how they gifted each other with their fine cider. Tracing a Language for Cider in IrelandThe Society's journals classified cider into 3 different styles. 1. Summer Cider
2. Autumn Cider Apple varieties
Age for a year 3. Wildings and Harsh winter apples
Age in barrel for 3-5 years. Example of varieties
Wine vs Cider
Interestingly, even great wine writers like Jancis Robinson who wrote the highly touted Oxford companion to Wine describes the wine lexicon "in its infancy." And French oenologist and researcher Émile Peynaud says, "We tasters to some extent feel betrayed by language" How to create a language for Cider
Richie proposes that we begin by: 1. Approaching the glass
2. If 12 ciders have a similar profile, put them in a group together 3. What would we name this group
4. Define rules and put it in a style - create rules These simple steps on paper are a bit more complex as it will require compromise between many different parties world wide. Luckily patience is something that cider and wine teaches to makers and consumers alike. Contact for Richie Brady Follow Richie on Twitter @2mindtime Mentions in this Chat Australian Cider Producers
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| 285: Cider Chat | Cider's Media Part 4 | 18 Aug 2021 | 00:58:38 | |
Who is Cider Chat? In Part 4 of this series on Cider's Media it is time to talk about Cider Chat - the podcast that is hosting this series! As you listen to this episode you will hear Ria discussing and reading from her interview for RealBrew a magazine that features Cider in one issue per year. Note RealBrew publishes their hard copy magazine 6 times per year. The heading of the interview is: Cider Chat - A Touch of ExperienceThe story about one of the most famous talk projects dedicated to cider. I am a fan of quality libations and come from a family that upholds the tradition to starting each holiday gathering with a raised glass and toast. As a child I was taught that it was an honor to drink with my grandfathers and not one that they nor I abused or took for granted. These same grandfathers were at one time known as Bootleggers during Prohibition and my paternal grandfather always had a barrel of cider at his farm. The apple tree in his backyard had 5 different varieties grafted onto that one tree and the children were taught not to climb its majestic branches. We knew at an early age that it provided food and drink to our family and as such was revered. My own parents also did a bit of fermenting. I first learned how to make beer and then began to ferment grapes and apples. My novice background in fermenting was just enough to land me a fun side gig as a craft beer writer in 2003. I have been writing a bimonthly column and an occasional feature all these years later for that same craft beer newspaper called Yankee Brew News (YBN). For many years, I was one of the few women beer writers in the US, who was also actively making cider, teaching cidermaking courses, and had a platform to write about both beer and cider. At first the editors at YBN were reluctant to publish news on cider, but eventually they let me plug in articles during each apple harvest season. In 2013, I knew cider was finally getting a wider audience. That same year, while judging at the annual Great International Beer Competition in Rhode Island, we had an uptick in the number of ciders being entered into the competition. The next year, the number of entries tripled and even more notable a commercial cidermaker flew across the country from California to represent his brand. Cider sales in the US was growing exponentially during this time. Also in 2014, while at that same competition that highlighted beer, everyone wanted to talk to me about cider. They knew, via my writings, that I was regularly teaching a "how-to make cider" course at a local cider festival. That festival called "CiderDays" is now the longest running and most celebrated cider event in the US and takes place on the first weekend of November. Being part of CiderDays when it first started back in 1994, allowed me to meet the early cider pioneers in the US before the current modern day cider movement we see today. Pictured left to Right: Chuck Shelton of Albemarle Ciderworks, VA | Bartosz Gałka/ Poland Anzu Fernandes of La Sidra and Randall Graham Professionally, during all this time I was quite busy working as the CEO and Founder of an international consulting firm focused on conflict management. During my travels I would always set aside time to visit a cidermaker, orchard, and breweries. Blame it on fate that at the same time the cider market was growing, I was looking at scaling back my consulting work. I already had a weekly podcast on my specialty in managing violent situations, so I decided why not create a second podcast solely on cider. The decision was easy to make due to the growing interest of cider in the US and the uncanny number of "cider experts" popping up on the internet. I launched the first episode of Cider Chat in the fall of 2015 and it is now in its sixth season with nearly 300 episodes. All the episodes are archived and free to download via the Cider Chat website and all the podcast App directories such as Apple Podcasts and Spotify. I post an episode each Wednesday and feature interviews with makers, cider enthusiasts, and people in the cider industry worldwide. Episodes are between 30 minutes to one hour in length and usually begin with "News from Out and About in Ciderville". The listeners of Cider Chat are a very engaged audience, so often I am reading letters sent to me. For each episode, I select a specific theme to discuss and also have series on topics such as the 2020 four-part series with Russian cidermakers. There are currently 5 episodes featuring Russian makers, which is quite exciting as this is such a new category for the country and the cider, I have tasted thus far is quite impressive! Alexander Ionov of Rebel Apple based in Moscow is show casing the apple variety known as Antonovka in his cider called Bride. It is a wonderful aromatic cider that is very fruit forward with a touch of tannin. I had Alex on Episode 216. 2018 Totally Cider Tour with Etienne Dupont, Eric Bordelet, Ann Marie Thornton of James Creek Cider In February 2020, I was set to meet Russian cidermaker Maxim Brecht. He along with a group of Russian cidermakers were attending Cidrexpo in Normandy France, so we set up an interview. I was honestly expecting a group of men, but when Maxim walked through the door with three women who were all making cider I was floored! Their passion and joy for cider was contagious. I titled Part 1 of the four-part series "The Russian Cider Party Starts Now!" It featured Alina Lotkeva who via her I Love Cider brand is helping to boost Russian cider. Olga Efremov and her cidermaking husband Micheal Efremov are both sommeliers and their brand OMG shows their level of skill honed from the wine world. I love following Olga's Instagram posts because her ability to describe cider is heavenly! RealBrew's own editor Elena V. Tyukina made me do a mental double take, when I realized that not only is she Owner and Head Brewmeister at Knightberg Brewery in Saint Petersburg, but she is also already winning awards with her barrel aged cider, the 2017 Force of Gravity! Maxim's own bottle conditioned cider is exquisite. I can't wait to see what all these and the many more Russian makers have to offer moving forward. People listen to Cider Chat via the website, podcast directory Apps and at the Cider Chat YouTube channel. The goal for this podcast is to "be everywhere" thus I also have social media accounts on Twitter @ciderchat, Instagram @ciderchatciderville, a Cider Chat Facebook page and even a TikTok page @ciderchat. In 2018, I launched Totally Cider Tours and have since led cider tours both in Europe and in the US. I started this side business because so many listeners wanted to visit the cidermakers that I have interviewed. Tour guiding comes naturally to me due to my organizational and facilitation skills and my extensive work as a wilderness guide. Early on and for some time, I have paid out of pocket to produce the podcast. It is still a one person show with me both Producing and Hosting, but I am slowly extending my reach and looking at hiring a virtual assistant as the podcast's audience continues to grow. Cider Chat is partly supported by patrons and sponsors. I do take FAM trips which are paid press tours to help promote cider in a particular region of the world. My goal is to show case the local terroir and to celebrate the people, local foods, and sights. I have interviews featuring the following areas in the world, Asturias, Australia, Canada, The Canary Islands, Catalonia, Chile, Denmark, Estonia, France, Germany, Ireland, Japan, Kazakhstan, Luxembourg, Nederlands, New Zealand, Poland, Portugal, Russia, Sweden, Tasmania, Ukraine, United Kingdom, and the United States (nearly every state). Jenifer Dean of County Cider I don't expect guests to reveal their "secret recipe" for making cider. There is no secret. It is pretty straightforward and is more a matter of skill, which takes time, and the right kind of apples. What I do look for from each guest, is their own story and what inspires them to make cider. This often leads us to a much broader history that entails family, food, and local cultures and customs. Here are just a few of the people I have interviewed on Cider Chat and their simple quotes that have stood out for me and have inspired listeners around the world. Let's start in a region well known to have the oldest recorded references to cider and head to Asturias and its coastal city of Gijon. It is estimated that the average yearly intake of "Sidra" here is 65 liters per every man, woman, and child. This region of Spain has a cider celebration nearly every weekend of the year. And also hosts the International Hall of Gala Apples in the Fall which I attended in 2017. There are 2500 "Asturian only" varieties of cider apples with 200 varieties considered endemic to only Asturias. Every brand of Natural Sidra, has at the minimum 6 varieties of apples in the blend. Asturias makers produce 100,000,000 liters of Sidra per year. And there are even Cider pourer competitions! The long pour or the "Colene", where the cider is poured from at least a meter from bottle to glass is done to release the carbonic gases in the sidra. The glass is held on a slight angle to catch the pour with only about an 1/8 of a cup or 29 milliliters poured into each glass. The result is a frothy amount of cider which is meant to be drunk right away, much like a shot of vodka. One does not sniff and swill sidra. While in Gijon to attend a cider competition, I interviewed Anzu Fernández for La Sidra magazine. Anzu it should be noted speaks 15 languages and is a medical doctor. He is also what I call "Cider Bold" with his unapologetic views of his region's quality of cider saying, "Asturians are quite expert in cider. You won't fool anyone with a low-quality cider." Anzu's interview can be heard in episode 062. Skipping back to the US, in 2015 I was able to meet and interview Randall Grahm, while visiting my own family in Santa Cruz California. I have since posted two episodes with him, the first in 2016 in episode 012 and the second in 2019, in episode 188. Randall is the recipient of multiple James Beard Awards and is a prolific writer with a whimsical touch. He is known in the wine world as the "Rhone Ranger" and turned the category upside down when he introduced screw caps to high end bottles of wine. Recently he sold his label "Bonny Doon Vineyards" in California to work on his new estate vineyard Popelochum which is south of where he started his innovative winemaking 36 years ago. His 2013 "Querry", a blend of quince, apples and pears is part of the reason why I first sought him out for an interview. He approaches cidermaking from a winemaker's view and says, "What I am doing with grapes one might want to consider doing with apples." Coming from one of the premier winemakers in the US today, I view this simple statement as a call to action. John Bunker resides on the east coast of the US in the state of Maine and is a renowned apple detective. He just published his newest book "Apples and The Art of Detection" in 2019. John is often asked to identify trees abandoned at old homesteads and as such has been able to elevate awareness around lost apple varieties. John says, "With the work that I do around heritage apples. What I'm looking for is a variety that maybe someone introduced a 100 years ago, or 200 years ago, or even 300 years ago." John Bunker is looking at the long run that cider has had and the long future ahead. He has also inspired a new generation of apple detectives. You can find John featured on episodes, 016: Super Chilly Farm, 028: Apple Identification, 264: Grandma's Perfect Orchard. Tom Oliver is a celebrated maker from Herefordshire who is well known for both his ciders and perry and many collaborations with other cidermakers and brewers. Tom has been featured on episodes 029 when he talks about his coveted hopped cider and episode 105 on making perry. Says Tom, "I'm a big fan of the concept of a family of cidermakers. We may all be making cider in different ways, different business models, but what we do need to do is get on with each other." Considering that cider is still a small niche in a huge world of drinks, this advice is spot on for cidermakers worldwide. In episode 035 Danielle von Scheiner of New York City shares how she donates a portion of her ciders to charitable causes in NYC and says, "We give a little part of the "Big Apple" to anyone who drinks it [our cider]." She is putting the "BIG" back into New York City's apple love with so much of her charitable contributions and as such is an inspiration to all. I recorded episode 044 with Sebastian Lousada who lives on a mountain top in the state of Vermont. He is both licensed to make cider and to distill. I am a big fan of his "Pomme-de-Vie" an organic apple brandy. The cidery is named Flag Hill Farm and is operated fully off the grid being supported by solar panels. It is here that he has been producing cider for nearly 30 years making Flag Hill Farm one of the oldest cideries in the US. As such he has the long view of cider over time and says, "Back then people had no idea what cider was or that it even had alcohol in it. Because of the confusion over Sweet Cider which is fresh pressed apple juice, we decided to spell our product with a "Y" and so it is spelled as "Cyder" to differentiate it from other products. On a good year we make 4000 gallons of cider. Because we only want to use apples that we have grown." Further to the south in the state of Virginia the Shelton family run Albemarle Ciderworks & Vintage Virginia Apples. I've featured Chuck Shelton who is the Head Cidermaker on episodes 056 and 254. At most every cider event you will see Chuck with a bag of bottles and if you are lucky, he will slip one out and pour you a sip. The cidery makes some of the finest single varietal ciders and blends in the US. I love how Chuck sums cidermaking up by saying, "Cider happens. If you squeeze juice out of an apple and put it in a jar. As long you manage the vinegar bacteria, you're gonna make cider and its gonna make itself." My journey in cider has taken me to France on a number of occasions. When I reached out to the French interprofessional association of cider-based controlled appellations (I.D.A.C.) for recommendations they immediately directed me to Agathe Letellier. I was headed to Normandy to interview cider producers and to plan a cider tour. When I arrived to her seaside orchard, I saw giant photos of happy cows posted out in her orchard. I knew I was in the right place! Agathe has done a wonderful job making her cidery tourist friendly. She and I shared a very long belly laugh that you can hear on episode 049, when I told her that American cidermakers sometimes add coffee to their cider. Her label is Manoir d'Apreval and is located by the scenic harbor town of Honfleur. She is the current spokesperson for Calvados in Normandy. Agathe sums up what takes place in the barrel of Calvados by saying, "We have an evolution in the bottle." I am forever thankful that I had the opportunity to interview Jérôme Dupont (1970-2018) of Domain Dupont for episode 098 at the Normandy estate. He was an innovative cidermaker and helped to move Norman ciders out into the world market. Without a doubt he was the leading figure in promoting Calvados. He is the great grandson of Jules Dupont who bought Domaine Dupont in Pays d'Auge with Calvados in 1887 helping to move his cattle raising family into the spirits industry. Today his father Étienne Dupont runs the estate. Jérôme said, "You don't master wild yeast. You get to know them and get to anticipate a little bit of what they will do. But you need certainly time and attention. It is much simpler to pitch selected yeast. But the complexity of the cider is due to the apple varieties and the wild yeast." In 2020 I recorded a Calvados tasting with Jérôme's father, Étienne, which is the featured in episode 265. Being able to taste cider with such a master crafter was undoubtedly a highlight of my career. He describes the act tasting of Calvados by saying, "You put it in your mouth, you keep it [Calvados] in your mouth and the aroma's go up." Thanks to an introduction by Randall Grahm, I was able to meet French maker Eric Bordelet. He is considered an elusive maker whose cider and perry is often touted as some of the best in the world. He had worked many years as one of the top Sommeliers in Paris before heading back to his family's Domaine in Normandy. He was encouraged by his late friend Didier Daganeau, who was a winemaker and well known for his Sauvignon Blanc, to become a cidermaker. That advice was spot on and today over 75% of Eric's product is exported to sites outside of France. On episode 057 he says, "The only school for me is taste, taste, taste" which shows how he views cidermaking to being like a chef in a kitchen. In 058 he discusses why he prefers to blend apple before pressing and does not do single varietal ciders, "It is my opinion of cider to have more balance [to blend]." The cidermaking tradition in Poland dates back to the 16th century, but is only recently gearing up once again. My guest Bartosz Gałka of Poland in episode 064 says "The main point is to try, to learn, and enjoy!" Considering that the country grows a lot of apples but is now only just beginning to celebrate the fermented juice in the glass, makes this country one to put on the cider watch list! Canadian cidermaking like the US was thrown out of whack due to Prohibition. One of the key influencers of cider is County Cider based in Prince Edward County in the Canadian Province of Ontario that began selling cider in 1996. This cidery was launched by Grant Howes a formidable man considered the Grandfather of Cider in Ontario. In 2000 Jenifer Dean who had studied winemaking joined up with County Cider. Sadly, her husband Grant unexpectedly passed away in January 2017. Their tasting room has a lovely view out onto Lake Ontario and you can see the trees close by that they keep the fruit on deep into the winter so to make Ice Cider. Growing their own fruit for cider is key, with Jenifer saying, "It is a shame that cideries are not growing their own apples. You need to have a sense of what you are growing in order to make good cider." Listen to Jenifer's interview in episode 137 Prince Edward County in Ontario has seen an uptick of cidermakers and one person in particular has been a regular guest on Cider Chat with over 10 episodes. His name is Ryan Monkman of FieldBird Cider. He has extensive experience in the wine industry and brings this talent to his cidermaking. Ryan specializes in barrel aging cider. He has taught many listeners of Cider Chat via episode 132 the technique known as Bâtonnage, which is stirring in the lees rather than racking them off the cider. Ryan encourages us all to "Use all your senses in the cellar". In 2020 and then again, this year 2021, I published two separate Ask Ryan Series. The first was called the Quarantine Quad series and covered topics sent in by listeners on subjects such as American vs French oak for barrels and Maderisation, which is when barrels are intentionally left out to be 'cooked by the heat and sun. The result is a high alcohol cider that is considered "Maderised". In Part 4 of this series on episode 224 Ryan explained how to manage Flor or what is also commonly called "film yeast", which can look like an oil slick on top of cider during conditioning. Though quite common it can be scary the first time you see Flor and it happens to both wine and cider. Ryan says, "Film yeast will consume oxygen which can be a good thing. But if it goes on for more than a couple of weeks you will lose aromatics. Do look out for acetobacter that is a form of film yeast and is more bubbly than other Flor, because it will eventually form vinegar." Back in the southern state of North Carolina, cidermaking husband and wife team David and Ann Marie Thornton are showcasing a blend of their apples and local fruit in their Stargazer Series. The Prowling Peach is part of this series and is a barrel aged cider with peach juice. And the James Creek Heritage Ciders showcase their regional apples and are bottled in 750ML glass presentations! The terroir of southern apple varieties is uniquely their own. Says David, "In the South we are just starting to rediscover our cider heritage." Listen to the Thorntons share their passion for cider in episode 179 titled South Apples. The Ross Cider Fest is a three-day festival that takes place to the west of London and has been hosted by the Johnson family for 25 years. Mike Johnson's son Martin manages the magnificent Yew Tree Pub and son Albert works alongside Mike and cidermaker John Edwards producing upwards to 90 ciders, many of which have one or two choice apples and some very fine single varietal ciders and perries. I was able to camp out in the orchard in 2019 along with a many other people who attended the cider fest. I interviewed Mike and Albert in episode 194. I admire all these men for their love of cider, their quality product and their honest and no-nonsense view on cider. Says Mike, "It depends why are you into cidermaking - if you just want to make something sweet and fizzy and sell as much as possible that's a different argument. Maybe… But if you are really interested in the apples you have to get to know them. And it is fun". John Edwards whose full name is John Michael Leslie Edwards is also known as John the Cidermaker. In addition to helping the Johnson family he also has his own cider label called "Fly Be Night". He says, "The most important thing is to eliminate hurry. With cidermaking you have to be patient." Eliminating hurry is likely one of the most poetic ways to describe cider that I have heard of to date. Besides excellent cider his labels are also poetic and to the point reading, "Look close into the label and you will see, words of wisdom, fun and mischievous glee! …There are no surprises, just a straight up fact – this cider contains – 0% Shit". You can hear John's story in episode 192. In episode 198 I had the honor of interviewing Cornell University Pomologist Gregory M. Peck PhD. He has been a Professor of Pomology at Cornell, since 2015 and is helping to usher in the pomologist of the future. Needless to say, he has a wide view on cider both in the US and internationally which is why when he says, "The cider industry is going to grow very rapidly." I listen. There are a number of cideries in what is known as the Finger Lakes region of New York state. I did a FAM tour of this area and was impressed by the people and their products. When I interviewed Garrett Miller of the Finger Lakes Ciderhouse and asked why he became a farmer and then cidermaker his reply was straightforward and familiar. He said, "It looked like a really enjoyable way to spend a life." After spending the afternoon at this booming cider house that is complete with an onsite restaurant, and a large farm called the Good Life Farm there is no doubt that Garrett's words ring true. I interview him in episode 203. Back in my home state of Massachusetts is what many call an "Orchard Museum". This orchard is located at New Salem Cider and has been cared for by the same pruner for the past 30 years. The orchard has a bonsai sensibility with the apple tree's water sprouts turned into "Apple Pretzels" and many 100-year-old trees everywhere. The gentle woman farmer who brought this colonial era farm back to life nearly 50 years ago is Carol B. Hillman. She is ninety+ years young and has hosted a harvest fest for the past 20 years at her Cider Mill. I interviewed Carol in episode 192 titled "Cider Revitalizes a 1750 Colonial Orchard". In this episode Carol told the story of how she chased a hunter out of her apple tree and brought back this old colonial homestead. Her original sights were on the house, but then she turned her sights on the abandoned orchard to bring it back to full glory saying, "Without apple trees we are nothing." And thanks to the apple trees we have something that is essentially a time capsule of a fall harvest season. Cider may be bubbly or still and sometime a mix of apples or one specific variety. Some makers add other fruit or spices to their cider, but one thing is certain, "We All Love Cider"! Mentions in this Chat
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| 284: Cider Scene | Cider's Media Pt3 | 11 Aug 2021 | 00:44:54 | |
Who is Cider Scene? Identical twins Trevor and Nolan O'Malley launched Cider Scene in 2016. They describe it as not quite a publication, but more of a "focused blog", marketing company, and a little bit of a publication. Cider Scene is designed for the average drinkers who like a little bit of everything. It all began with a winning ticketThe O'Malley's entered a contest to win tickets to CiderStock a summer cider and music festival hosted by Woodchuck Cider Company in Vermont. Thus began the deep dive into cider and also propelled them to start their cider news blog. Cider Scene Publishing Schedule and Topics
Contact for Cider Scene website: https://www.ciderscene.com/ Mentions in this Chat
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.
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| 409: Cider's Pilot Guy & Intel Girl | Olympic Bluffs, WA | 17 Apr 2024 | 01:04:05 | |
Escape to Olympic Bluffs a Dream Vacation Destination Olympic Bluffs Cidery & Lavender Farm is located on the northern coast of the Olympic Peninsula in Washington State. The farm is on a bluff that overlooks the Salish Sea, which spans the international waters between British Columbia and Washington State. The location is dreamy with views of Mount Baker, a 10,000+ foot mountain, to the east and Victoria Canada to the north. Olympic Bluffs was founded by Ginger and Scott Wierzbanowski, who found farm land years early on a trip to Washington State. Both are Air Force Veterans with Ginger serving as an Intel Officer and Scott as an Air Force F 16 pilot. https://ciderchat.com/wp-content/uploads/2024/04/409-Olympic-Bluffs-feature-200x300-1.jpg Scott and Ginger next to F 16 – note Scott's name on planeThe two met in Korea, married in Denmark, and lived in Europe where in France they discovered Calvados. Years later their love of cider helped frame Olympic Bluffs Cidery and Lavender Farm which has an onsite Lavender shop, a cider production area, a Bed and Breakfast next door, and a commercial location where a future tasting room will be situated in downtown Port Angeles. In this Cider Chat
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| 283: Cidercraft Magazine | Who is Cider's Media Part 2 | 04 Aug 2021 | 00:47:41 | |
Who is Cidercraft Magazine Cidercraft Magazine was launched in 2014 and provides a wide array of articles on the topic of cider. Kristin Ackerman Bacon the Founder of Cidercraft is not a newbie to the publishing world having worked in the field for 20 years and this magazine is not her only publication. She along with her sister Melissa Ackerman Miller, started SIP Magazine which is geared towards wine enthusiasts in 2010. Kristin credits James Coan of Wandering Aengus Cider (Oregon) who at the time was also the President of the United States Association of Cider Makers (now known as the American Cider Association) for encouraging her to start Cidercraft. Cidercraft today
Unlike SIP which is 100% focused on wine lovers, Cidercraft is a blend of news for both cider fans and commerical makers or those in the trade. This stat alone is telling for the state of cider currently as the audience for all of the media outlets find themselves balancing articles and stories to a mix audience as this niche market continues to grow. What to expect in each issue of Cidercraft?
Contact for Cidercraft Magazine website: https://cidercraftmag.com/ Mentions in this Chat
Wear this on your shirt! 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.
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| 282: Cider Culture | Who is Cider's Media Pt 1 | 28 Jul 2021 | 00:41:33 | |
Who is Cider Culture Mary Bigham Owner and Publisher of Dishworks LLC, founded Cider Culture in 2014 which is an online publication that has weekly cider news post for newbie cider fans to commercial makers. Mary is a Pennsylvanian who also happens to live in the largest apple growing region of the state, Adams County. Cider Culture is her passion project and having recently partnered with the American Cider Association (ACA), a US based trade organization, all proceeds once bills are paid go directly to the ACA. [caption id="attachment_6369" align="aligncenter" width="224"] Mary Bigham Emily Kovach is the Editor of Cider Culture and also has been living in Pennsylvania since 2004. Along with her work as editor she is also the co-owner of Lunar Inn and Tiny Bottle Shop in Philadelphia. [caption id="attachment_6368" align="aligncenter" width="214"] Emily Kovach What's offered in this online Cider News
We discuss:
Contact for Cider Culture website: https://www.ciderculture.com/ Mentions in this Chat
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.
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| 281: Cider Fueled Road Trip to NY and PA | 21 Jul 2021 | 01:05:23 | |
Cider Fueled Road Trip Day 1 This episode begins on a road trip to New York state, specifically the west side of the Hudson River to Stone Ridge Orchards one of the three farms that is under the umbrella of Hudson Valley Farmhouse Cider. The other two orchards are Breezy Hill, on the east side of the Hudson River and Drumlin located in Milton, NY, on the west side of the Hudson River. Ted Knight greeted the cider van at the Stone Ridge farm shop, and he showed me a beautiful view of Stone Ridge Orchards and then I am off with Elizabeth Ryan, a Cornell trained Pomologist and a champion of orchards and farms in the region along with being a cider maker and so much more via her business Hudson Valley Farmhouse Cider. https://ciderchat.com/wp-content/uploads/2021/07/281-Feature.jpg Ria in the Cider Van Road Trip Day 2Onward to Pennsylvania with a stop at Spacetime Mead and Cider Works located in Dunmore. I was so happy to finally have a chat, taste some cheese and tour the storefront and the backroom at the cidery with Dan Schreffler the owner and maker. That evening I camped in Cider Van and was able to enjoy the fireflies that danced around the campground. Road Trip Day 3It was a 2+ hour drive to Big Hill Ciderworks in Gardener's Pennsylvannia in Adams County the premier apple growing region for the state. I first met with Ben Kishbaugh who along with Troy Lehman the makers at Big Hill. Both own their own farms, with Ben's housing the production room for Big Hill and Troy having the new Tasting Room complete with outdoor and indoor seating. Ben took me for a ride around the two farm orchards and then I had a sit down recording with both he and Troy. Later that evening more cider friends showed up for a special event spearheaded by cider enthusiast Erica Jeter. She had set us all up, with a tasting of the One Juice Cider Project. It involved one blend and 5 UK cider makers all working with the same juice. It was magnificent. Road Trip Day 4From Big Hill I took off for a 2+ hour drive to Tattiebolge CiderWorks in Acme to meet up with Curt Henry. Curt is the cider maker and works with his two brothers and the rest of his family at this spectacularly situated cidery overlooking the lower land region of Latrobe in the distance. Road Trip Day 5From Tattiebolge I returned back to Adams County that night and camped at Pine Hill Grove Furnace State Park. On the morning of Day 5 I took the back roads through the state park to Ploughman Cider. Ben Wenk who along with cidermaker Edwin Winzeler are the backbone of Ploughman, but as Edwin was away and Ben was a bit late due to a farmer's market run, I was thrilled to have a sit down with Ben's father and get the history of the Wenk's family farm. Notably, the Wenks have been in this area for over 100 years making the Three Spring Farms where Ploughman is located is a designated Centennial Farm of America. From Ploughman, I headed back to New York for my last stop on this trip to Westwind Orchard to meet cider maker Fabio Chizzola. Before getting fully bit by the cider making bug, Fabio had turned the abandoned orchard into a U-Pick business and also a foodie destination complete with a full Italian menu and espresso bar. There is ample outdoor seating in a beautiful setting just waiting for you to stop by! Stay tuned for stand alone episodes with each of these makers that I met on this amazing cider road trip, my first since the world closed back in March 2020. I hope this snippet of my road trip, encourages you to take one too! Mentions in this Cider Chat
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