Cider Chat

Interviewing cidermakers importers, orchardists, foodies, farmers and cider enthusiasts around the world. Let’s delve into the semantics of cider…or is it hard cider, cidre, sidra or fermented apple juice? The truth is out there in Ciderville and we are going to find it. We toast in celebration of cider; As a libation, a gift from the gods, a taste of terroir, and a hard pressed good time. Ready to quench your thirst? Grab a glass and join this chat! See you in Ciderville!

478: Pommeau: What Happens When a French Classic Lands on U.S. Labels 11/19/2025

478: Pommeau: What Happens When a French Classic Lands on U.S. Labels What is Pommeau? Pommeau is a: fortified blend of fresh apple must (unfermented) and apple brandy (typically Calvados in Normandy or Lambig in Brittany). The unfermented apple juice and brandy are combined before fermentation, which halts the process entirely and preserves natural sweetness. By law in France, Pommeau must be aged a minimum of 18 months in oak and produced within designated regions. It’s rich, amber-colored, and served as an apéritif. It is consider to be a French heritage drink shaped by decades of refinement and protected standards. When did Pommeau receive AOC status? Pommeau received its official Appellation d’Origine Contrôlée (AOC) status in 1991, formalizing the traditional method and legally protecting what can and cannot be called Pommeau within France. And in America? If you ask what Pommeau is in the United States, the answer is: nothing defined. There is no legal TTB definition, no standard of identity, and no trade agreement protecting the name. Yet hundreds of U.S. labels already use the word…sometimes accurately, sometimes loosely, often inconsistently. So the question becomes, “What happens when a French classic with strict rules lands on U.S. labels with no rules at all?” That’s the conversation American isn’t having… yet. In this episode, Ria speaks with alcohol beverage attorney Lindsey Zahn to unpack what it means to use the word Pommeau in the U.S.—legally, culturally, ethically—and what cider makers and consumers should consider going forward. What happens when a French classic with strict rules lands on U.S. labels with no rules at all? That’s the conversation America isn’t having… yet. In this episode, Ria speaks with alcohol beverage attorney Lindsey Zahn to unpack what it means to use the word Pommeau in the U.S.—legally, culturally, ethically—and what cider makers and consumers should consider going forward. Key Topics Covered What Pommeau legally means in France Why the TTB has no definition for Pommeau How hundreds of U.S. labels were approved without consistency The difference between fortified cider vs. Pommeau Why a COLA approval does not protect you from trademark or trade disputes U.S.–EU trade agreements and why Pommeau is not protected Risks for current makers using “Pommeau” on labels Why “American Pommeau,” “Pommeau-style,” or accurate class/type statements may reduce risk The opportunity for U.S. cider associations to create a new American term A call for a naming contest—what the U.S. cider world could build together Why truth in labeling matters beyond regulatory compliance Why this conversation needed to happen…ten years ago Contact info for Lindsey Zahn P.C. Website: Previous Cider Chat episode with Lindsey : TTB Labeling Resources: 00:00 Introduction and Common Misconceptions 00:23 Meet the Host and Guest 01:35 Episode Overview: Focus on Pommeau 03:13 Cider Tours Announcement 06:58 Listener Support and Sponsors 08:40 Main Discussion: Legal Aspects of Pommeau 25:34 Trademark Rights and Labeling Concerns 27:34 The Importance of Due Diligence in Labeling 28:46 Pomo: A Gray Area in Cider Labeling 30:30 Alternatives to Using ‘Pomo’ 32:36 Truth in Labeling and Production Methods 36:08 Advice for Cider Producers 38:39 Role of Cider Associations 46:08 Final Thoughts and Call to Action Mentions in this Cider Chat /episode/index/show/ciderchat/id/39082135

477: 2025 Ultimate Cider Pairing Guide for Thanksgiving 11/12/2025

476: Be Medieval, Rack that Cider| Secondary Fermentation 11/05/2025

476: Be Medieval, Rack that Cider| Secondary Fermentation How to clarify, stabilize, and finish cider the right way The Purpose of Secondary Fermentation when Making Cider Once the apple juice has started fermented and it is now slowing down, it is time to rack over your cider for secondary fermentation. Secondary fermentation is where your cider moves from “young” to “refined.” This stage improves clarity, stability, and overall quality before bottling or serving. 00:00 – Introduction and Welcome 00:27 – Meet the Host: Ria Windcaller 00:45 – The Magic of Clothes Pins 01:14 – Episode Overview: Secondary Fermentation 01:55 – Replay Announcement: Season 8, Episode 386 02:14 – Cider Making in the Northern Hemisphere 02:34 – Cider Making Resources and Equipment 06:09 – Totally Cider Tours 13:29 – Upcoming New York Cider Festival 15:31 – Featured Presentation: Clearing Cloudy Cider 24:01 – Observing Fermentation Activity 24:21 – Timing and Patience in Cider Making 24:54 – Understanding Racking Over 25:32 – Dealing with Stuck Fermentation 26:59 – Secondary Fermentation Indicators 27:47 – Preparing for Racking Over 29:13 – Racking Over Process 30:49 – Using Sulfites and Equipment 35:32 – Handling Head Space and Lees 38:38 – Final Tips and Bottling 42:43 – Supporters and Closing Remarks Why Secondary Fermentation Matters Secondary fermentation helps your cider: Improve the overall quality and characteristics of the final product during secondary fermentation by; Clarify: After the vigorous primary fermentation phase, yeast, pulp, and particulate matter settle out. Giving the cider time in secondary creates that clean, bright look in the glass. Stabilize: Letting the cider relax in a less active fermentation state helps smooth out rough edges and reduces the risk of funky off-character flavors. Reduce Bottle Sediment: Most of the lees settle in the secondary fermenter — not in your final bottles — giving you a cleaner, professional-looking cider. Avoid Off-Flavors: Yeast that sits too long on the lees can break down (autolyze) and create harsh, unpleasant aromas. Racking to secondary moves the cider off that yeast layer and protects the finished profile.. Secondary fermentation is a crucial step for refining cider, enhancing its clarity, taste, and stability before it is consumed or sold. Past Cider Making Episodes When to Transfer to Secondary Primary fermentation must be substantially complete. Signs include: – Airlock activity slows way down – Gravity readings stabilize over several days – Visible bubbling is minimal – A firm lees bed is forming at the bottom – Taste test confirms sugar is mostly gone (unless aiming for sweet Equipment needed for Cider’s Secondary Ferment Find a complete list with links to purchase at the at ciderchat.com Extra Apple Juice to for topping off Secondary Fermenter – glass carboy of equal size Airlock and Bung Racking Cane or Auto-Siphon Sanitizer Hydrometer or Refractometer Tubing & a clothes pin ( a Ria tip to have on hand for clamping tubing as you go so it can be managed to insure that the tube doesn’t slip down into the lees and stir them up) Bottle Brush and Cleaning Equipment Determining when Secondary Fermentation Begins Completion of Active Primary Fermentation: Watch and notice when the vigorous phase of primary fermentation is complete, which is typically indicated by a significant decrease in airlock activity or specific gravity readings that are close to the target final gravity. Gravity Readings: Use a hydrometer or refractometer to take consecutive gravity readings over a few days. When readings are consistent, it suggests that fermentation has slowed down enough for secondary transfer. Visual Clues: Look for a drop in the level of visible activity, such as the reduction of bubbles and the beginning of sediment formation at the bottom of the primary fermenter. Taste Test: Conduct a taste test for residual sweetness. If the cider is too sweet, it may need more time in primary fermentation unless the desired style of cider is sweet rather than dry. Timeframe Guidance: Generally, primary fermentation can take anywhere from a few days to two weeks, depending on factors like temperature, yeast strain, and original sugar content. Avoiding Off-Flavors: Transfer before the cider has sat too long on the lees at the bottom of the carboy to prevent off-flavors that can result from yeast autolysis. Specific Style Goals: Factor in the specific goals for the cider’s style, as some styles may benefit from a longer or shorter primary fermentation before secondary. Equipment Availability: Ensure that the secondary fermentation vessel is prepared and sanitized before deciding on the transfer to avoid any delays once the cider is ready. Common Problems during Secondary Ferment Stalled Fermentation – Adjust fermentation temperature to optimal range. Excessive Oxidation – Minimize headspace and avoid splashing when transferring. Contamination – Practice stringent sanitation and possibly discard contaminated batch. Sulfite Burn – Allow time for dissipation or use activated carbon treatment. Insufficient Carbonation – Verify yeast viability and sugar availability; maintain proper bottle conditioning temperature. Sediment in Bottles – Allow full clearing in secondary, use fining agents, and bottle carefully. Unexpected Flavor Changes – Allow time for maturation or blend with another batch. Pressure Build-up in Containers – Use an airlock or periodically vent the container. Cider Becomes Too Dry – Monitor gravity to stop fermentation at desired sweetness or back-sweeten with non-fermentable sweeteners. Mentions in this Cider Chat – City Winery NYC November 15th /episode/index/show/ciderchat/id/38913790

475: At the UK’s National Perry Pear Centre and the Story Behind 99PINES 10/29/2025

475: At the UK’s National Perry Pear Centre and the Story Behind 99PINES Perry making has deep roots in Gloucestershire, stretching back to the 17th century when French wine imports were cut off during the Napoleonic Wars. Local farmers turned to their own fruit, and the rich soils around Hartpury proved ideal for growing Perry pears. This episode features audio snapshots from the 2025 Totally Cider Tour stop at the National Perry Pear Centre. Our guide, Phil Kester, volunteers with 99PINES , where he helps preserve the region’s rare Perry pear varieties. Phil’s passion for Perry and deep local knowledge made this visit one of the tour’s highlights. The Roots of the National Perry Pear Centre recognized that Perry orchards across Gloucestershire were disappearing and began documenting rare varieties. His work led to the first National Perry Collection at the Malvern Three Counties Showground, planted with Tom Oliver and others. Jim Chapman later expanded the effort by gifting land at Hartpury. This site is The National Perry Pear Centre and is home to over 100 Perry pear varieties from Gloucestershire and beyond. These orchards safeguard living history, connecting generations through the craft of Perry making. The 99PINES Project The name 99PINES comes from the line of pines atop nearby May Hill, often called the heart of English Perry country. Phil Kester of 99PINESS Phil and the volunteers at 99PINES are working to: Create a local hub to promote Perry culture in pubs and communities. Build a tasting space featuring 80–100 Perry varieties for education and enjoyment. Keep the project sustainable by reinvesting proceeds into orchard care and heritage initiatives. The Art and Challenge of Perry Making Perry is both art and patience. The fruit can rot within days, demanding precise timing at harvest. Perry ferments differently from cider and is more sensitive to bacteria. Varieties like Blakeney Red and Hartpury Green reveal a range of tannins and textures unique to Perry. Phil experiments with bottle conditioning and Pet Nat methods, showing how diverse and expressive Perry can be. Contact info for National Perry Pear Centre and 99PINES National Perry Pear Centre Website: 99PINES Website: Mentions in this Cider Chat to the United Kingdom – Toronto Cider House Luncheons /episode/index/show/ciderchat/id/38814430

474: The Romance of It All | The Temperleys of Somerset Cider & Brandy 10/22/2025

474: The Romance of It All | The Temperleys of Somerset Cider & Brandy At the base of Burrow Hill life moves at the pace of apples and oak. Here, Julian and daughter Matilda Temperley are testment to the value of family for carry a business such as cider and brandy forward into the next 100 years. "You have to believe in the Romance of it because you are thinking so far in advance" Matilda Temperly From orchards planted for future generations to brandy resting quietly in barrels for decades, the Temperleys embody what it means to think in centuries, not seasons. The Cider: Tradition and Terroir The mount at Burrow Hill is memorialized in ongoing instagram posts because it provides a magnificent centerpiece of endurance and beauty due to its simplicity of a lone a large sycamore tree, which has become a local landmark and symbol of the Somerset landscape. Julian Temperly began planting cider apples trees here over 50 years ago. Today there are acres of orchards in different pockets surrounding Burrow Hill. A notable 75 acre orchard that was purchased from the Showering family years ago now, is touted to be the largest standard cider apple orchard in the world. Here you find the classic Burrow Hill cider as a tannic, full-bodied, and balanced drink. The bottle-fermented Kingston Black and Stoke Red ciders are great for hang time with friends or fine dining. Every cider reflects its orchard origin, emphasizing flavor, heritage, and authenticity. Distilling Somerset’s Spirit In 1989, Somerset Cider Brandy became the first licensed distiller of apple brandy in the UK since the 19th century. And they have been awarded Protected Geographical Indication (PGI) status. This status guarantees that the brandy is produced in a consistent and traditional manner within Somerset. Using unique Gazagne stills, which are continuous stills of French design, the Temperleys now have lovely range of offerings from Eau de Vie to 20-year-aged Somerset Cider Brandy. Their Pomona, is a blend of apple juice and brandy, celebrates Somerset roots. Looking Ahead The Temperly's 100-year plan focuses on replanting traditional orchards, cultivating local oak for future barrels, and sustaining multi-generational stewardship. The goal: to ensure that Burrow Hill remains a place where apples, family, and time converge into something extraordinary. Matilda Temperley in the Tasting Room at Somerset Cider & Brandy Contact info for Somerset Cider and Brandy at Burrow Hill Website: Mentions in this Cider Chat - UK Cider Tour April 27th - May 3rd, 2026 French Cider Tour September 20th - 26th, 2026 /episode/index/show/ciderchat/id/38733530

473: Tiny Bubbles | How to Make a Pét Nat Cider 10/15/2025

472: Perry to FOMO — A Cider Dinner to Remember in the Malvern Hills 10/08/2025

472: Perry to FOMO — A Cider Dinner to Remember in the Malvern Hills A Toast to Perry and Place Enjoy an intimate recording from the 2025 Totally Cider Tour_UK Edition. This unforgettable evening featured James Forbes of Little Pomona, leading guests through a cider dinner pairing in the Malvern Hills located on the border of and in England. James presents both a welcome Perry, Ciders and a very special aperitif. We beging with Brut Rosé Perry, crafted from perry pears co-fermented with local damsons. James shared how whole damsons are fermented via carbonic maceration to extract their rich color and flavor before being pressed with early season pears. The result: a radiant sparkling Perry with deep fruit notes and remarkable finesse. “We actually ferment the damsons whole in CO₂ and then co-press them with the first pears. It gives a whole new layer of aroma and flavor.” — James Forbes A Cider for the Table Next up was a single varietal Stoke Red cider, a rarity from Little Pomona’s usual blends. James described it as a “fully fermented” cider that is balanced and dry yet vibrant, with a whisper of natural sweetness from the Rural Method. This approach captures the cider before all sugars ferment out, creating harmony between acidity and fruit. Check out Wilding Episode with Sam Leach on the Rural Method “Stoke Red is one of my top three apples. In a less ripe vintage, that touch of sugar brings perfect balance.” Select Cider Apples Dinner continued with Egremont Russet, a still cider with a light sparkle. The russet’s golden skin and nutty depth create an almost wine-like cider. Notes of pineapple, anise, and honey appeared with each sip, echoing the richness of the food and the rustic charm of the evening. “FOMO” Caps the Night Dessert brought out a treasure: Little Pomona’s “FOMO”—a playful nod to France’s Pommeau. Only 192 bottles were made, combining distillate from Bramley apples and Kingston Black juice aged in chestnut barrels. It lent a sweet, amber nectar with layers of floral and plum notes, it was the perfect close to the evening. James Forbes with FOMO “We called it FOMO—a faux Pommeau—because you don’t want to miss out on this one.” The Spirit of the Malvern Hills The evening concluded with words from Deborah Fox CEO of the Malvern Hills Trust, who shared the rich history and heritage of this cherished landscape—home to ancient Perry pears, cider orchards, and centuries of cultivation. Ria Windcaller and Deborah Fox “We keep the hills unbuilt, un-encroached upon, and un-urbanized. …The Perry pear and cider have always been part of this land’s story.” Deborah Fox Contact info for Little Pomona Website: Past episodes featuring Little Pomona Contact info for Malvern Hills Trust Website: Mentions in this Cider Chat Vermont’s 1000 Stone Farm – cider to watch for in 2026 Chapeau Bruin /episode/index/show/ciderchat/id/38502370

471: Cider Tourism 101 | Newton Court, UK 10/01/2025

470: Hedgers, Crossman's, and Coates: UK Cider’s Entwined Histories 09/24/2025

470: Hedgers, Crossman's, and Coates: UK Cider’s Entwined Histories In October 2024, Cider Chat MC Ria Windcaller recorded with Tom Vowles of Hedger Cider and Ben Crossman in Somerset. Initially, the two recordings felt like separate brand stories. Then, nearly a year later to the day as the produciton of this audio began and the transcript peeled away a story of entwined history came to light and a shared connection: Coates Cider of Nailsea. Tom Vowles Suddenly a light bulb was illuminated! The Coates Cider Company was at the helm of the story and here at Cider Chat Central we saw the weaving in of the story behind both Nick Showering and Bob Cork episode on Triple Vintage! The story of cider is entwined in surprising ways and make perfect sense! Remembering Tom Vowles Tom walked Ria about his production room which showcased a massive rack and cloth press – that originally came from Coates: “It’s a big old press, isn’t it? Came out of Coates originally. We’ve put a lot into getting it running again, and it does the job.” – Tom Vowles At the time of this recording Hedgers Cider had been opened for just 14 months and during that time had become a go-to place for cider fans. The fact that it is located 5 minutes from the Bristol Airport and along a major artery from Weston super-Mare to Bristol also helps. What we didn’t expect was Tom unexpectedly passing away in June of 2025. At the time of this broadcast in fall of 2025, his wife Jo and their son David is now carrying Hedgers forward. Ben Crossman’s Cider and Family History Ben’s story reaches back to the 1930s, when his grandfather made cider alongside Redvers Coate. They even at one time considered a partnership. Ben Crossman Tradition: Wild ferments, bittersweet varieties Continuity: Keeping cider alive through tough decades Parallel: A family path entwined with Coates’ rise “It’s funny, isn’t it? The Coates family were massive, and yet they’re not here anymore. But we’re still making cider.” – Ben Crossman Sidebar: Coates & Triple Vintage Founded 1925 by Redvers Coate in Nailsea Wartime boost: rationing and zoning expanded markets 1951 premium launch: Triple Vintage and Festival Vat 1956 takeover: Showerings doubled production Modern link: Showerings’ Triple Vintage continues the name – launched in 2023 Reflection: Cider’s Market Identity Cider was the choice drink for many and Perry once rivaled champagne and held prestige in Parliament. Today, the challenge is reclaiming value without losing openness. Like vinyl records and artisan bread, cider’s comeback requires: Consistency of quality — season after season Audience engagement — beyond cider circles, into wine, food, and tourism Authenticity without snobbery — refined yet welcoming Contact info for Hedgers and Crossman's Hedger Cider: Crossman’s Cider: Mentions in this Cider Chat Apple Pie Bake Off – October 4, 2025 – judging starts at 4pm /episode/index/show/ciderchat/id/38333625

469: Getting Lost, So You Don’t | UK Totally Cider Tour 2025 Recap 09/10/2025

469: Getting Lost, So You Don’t | UK Totally Cider Tour 2025 Recap UK Cider Tour 2025 Audio Snap Shots Wallace and Ria in Bristol In this Episode 469 of Cider Chat, we brings listeners inside the UK Totally Cider Tour 2025 through the voices of the guests who joined. From Somerset, Gloucestershire, Herefordshire, to Wales guests on this tour discovered not just cider and perry, but also community, history, and inspiration. First Impressions and Highlights Many guests shared that they signed up to experience places they couldn’t access on their own. From the scale of Showering’s Cider Mill, the second largest in the country to the intimate welcome at Oliver’s, the contrast certainly left a deep impression. The discovery of Perry was a recurring theme. From Ohio travelers Chris and Megan who tasted their very first Perry on the tour, while Rodney from Virginia declared he’d be grafting Perry scions at home. Personal Connections Group Selfie with Sam Leach of Wilding Cider For repeat travelers like Debbie and Bryce from California, the tour reaffirmed how relationships with makers enrich the experience: “ They treat us like friends, not tourists.” Ancha from Hungary spoke of the joy of hiking the Malvern Hills in the rain and celebrating with fellow cider lovers. Rachel and Mary of in Texas noted the value of orchard insights for their own plantings back home, while Thomas from Australia praised the tour for covering the full spectrum of producers—from industrial to artisanal. Learning and Inspiration Guests emphasized that tasting ciders in their native terroir cannot be replaced by books or certifications. Dan from in Dunmore Pennsylvania highlighted how only by being in Herefordshire or Somerset can one grasp the range of English cider styles. Susan and Tom of in Ontario pointed out how the pacing of the tour allowed real reflection—something missing from busier farm tours. The Takeaway Whether first-timers or repeat guests, everyone agreed: the Totally Cider Tour offers access, education, and camaraderie that can’t be replicated alone. As David of Oregon said it best, “It wasn’t really about the cider—it was about the people.” Contact info for Totally Cider Tours Website page: For details on upcoming cider journeys and to join the waitlist, send an email to and write in the heading Totally Cider Tours. Let us know how many are in your party Destinations you would like to visit Mentions in this Cider Chat Episode 469 /episode/index/show/ciderchat/id/38141965

468: Foraging Flavor: Pierrepont Cider | NY 08/27/2025

468: Foraging Flavor: Pierrepont Cider | NY Cider Maker and Founder Lee Van DeWater of Pierrepont Cider shares his story in this episode on how he is forages apples to share a taste of terroir from New York’s North Country. Lee Van DeWater Foraging Apples for Cider - Sustainable? Lee’s cider journey started with childhood memories of sweet cider and apple trees planted by his great-grandfather. But it wasn’t until he worked in Montana—buying wine for a co-op that he connected cider and apples through fermentation. Western Cider of Montana help Lee get that spark/idea of a cider life, and the seed was planted. Pierrepont cider is a one-man operation, sourcing apples exclusively within the Little River Watershed. Many of the trees Lee uses are wild seedlings, unknown varieties that thrive in New York’s tough climate. He honors the trees, the land, and water, seeing cider as a reciprocal act of love for place. Low-Intervention, High-Expression Lee is self-taught and intentionally minimalist. His ciders are: Wild-fermented Unfiltered Unsulfited Aged in stainless and neutral oak barrels Some of the most memorable ciders come from single trees. Others are blends of just a few wild apples growing together. He tracks everything via GPS and harvests with the patience and perspective of a forager. “The tree that holds its fruit until the first snow, that’s climate-controlled storage,” Lee laughs. Micro Batches, Big Intention What’s available? 2024 Pet-Nat: lemony, spritzy, bright Brighter Later: a single-tree cider still in label design Orbed Road: a terroir-based expression of elevation Maple Sap Ciderkin: rehydrated pomace with local maple sap, sparkling and experimental Each bottle comes with its own story. You might not find hundreds of cases, but you’ll find care, balance, and quiet brilliance. Contact Info for Pierrepont Cider Website: Mentions in this Cider Chat Vermont & New York Cider Road Trip Series Part 1- Part 2 - Part 3 - Part 4 - for the "early-to-know" wait list for upcoming 2026 Totally Cider Tours - Providence, Rhode Island February 2-5. /episode/index/show/ciderchat/id/37848175

467: Canton Apples and Frosty Twig: New York Cider Makers Unite 08/13/2025

467: Canton Apples and Frosty Twig: New York Cider Makers Unite How Canton Apples and Frosty Twig Fused Two Brands into One In New York’s “North of Upstate” region, in the town of Canton is the Canton Apples production building. It is now also home of a partnership shaping the local cider scene. Owner Joel Howie and cider maker Dan Gallagher live just a mile apart, and their skills mesh perfectly. Joel brings over a decade of experience growing apples, pressing sweet cider, and creating value-added products. Dan, a passionate fermenter, was ready to move beyond hobby scale when the two connected. Two Brands, One Vision Under Canton Apples & Cider, LLC, two product lines take shape: Canton Apples – approachable, consistent ciders for everyday enjoyment. Joel Howie Frosty Twig – small-batch, specialty ciders showcasing unique apples, fruits, and wild fermentation. Dan Gallagher Production takes place in a purpose-built facility designed for growth, with future plans for a taproom overlooking the orchard. Orchard Practices & Apple Diversity Between their combined orchards, Joel and Dan care for over 250 apple varieties — many planted by Bill McKentley of St. Lawrence Nurseries. These heritage and cold-hardy apples thrive in Zone 4, and every apple grown is put to use. When supplies run short, apples are sourced from other New York regions. Cider Making Approach Ciders range from wild-fermented pet-nats to cultured yeast ferments for consistency. Specialty ciders include Turkey Tree Wild Berry Pear cider Most ciders age 9–10 months before release, allowing flavors to develop naturally. Canton Apples cider and Frosty Twig Cider series Contact info for Canton Apples Website: Mentions in this Cider Chat for the “early-to-know” wait list for upcoming 2026 Totally Cider Tours Let us know how many in your party Vermont and New York Cider Road Trip series Part 1- Part 2 – Part 3 – /episode/index/show/ciderchat/id/37720885

466: Growing Cold-Hardy Trees at Saint Lawrence Nursery | NY 07/30/2025

465: The Integrated Table: Cider, Food, and Farming at 1000 Stone Farm 07/16/2025

465: The Integrated Table: Cider, Food, and Farming at 1000 Stone Farm From Farm to Glass: Cider at 1000 Stone Farm At 1000 Stone Farm in Brookfield, Vermont, Kyle Doda and Betsy Simpson have built a dynamic model that unites organic farming, community-supported agriculture, small-batch cider. First came the farm and then over ten years, the couple expanded their offerings to include fruit trees, livestock, mushrooms, and now a seasonal restaurant and tasting room: The Farmers Hand Cider House & Kitchen. Besty is the Chef and a graduate of the Culinary Institue of Arts in New York. Besty Simpson and Kyle Doda The Orchard & Philosophy Situated between 1,400–1,700 feet in elevation, the farm grows: Over 60 varieties of apples Plums, peaches, cherries, and Perry Pears Herbs interplanted with vegetables and orchard rows Livestock including lamb, pork, beef, and poultry And there is a dedicate grow space for a mushroom buisness Fruit is fermented on-site with minimal sulfites, both neutral and spirit oak barrels, and some filtered fresh juice for back-sweetening. The cidery prioritizes clean expressions of fruit and soil. Ciders Tasted During this Recording Volume One – Off-dry, barrel-aged, lightly back-sweetened Volume Two – Dry blend with Winesap, Kingston Black, Northern Spy Volume Three – Porter’s Perfection and Ashmead’s Kernel Tomcat – Gin barrel-aged cider, 10% ABV Graf – A farmhouse cider-beer hybrid aged in oak Gathering at The Farmers Hand Open seasonally, The Farmers Hand Cider House & Kitchen features hyperlocal meals built around the farm’s own produce and meats. The space invites locals and visitors to connect over cider, community, and shared tables. There is seating at the bar and also outside on a brand new patio for the 2025 season. Contact Info for 1000 Stone Farm and The Farmers Hand Cider House & Kitchen Website: Farm Store: Open daily, 8am–8pm (self-serve) The Farmers Hand: Seasonal hours; check website or Instagram for updates June through December Fridays 1-8pm & Saturdays 1-8pm Location: What is 1000 Stone Farm? What is The Farmers Hand Cider House & Kitchen? Can I visit the farm or tasting room? What kinds of cider are made at the farm? Who makes the food and cider? Mentions in this Cider Chat Totally Cider Tours UK_Edition 2025 Wolfkin Cider, Seattle Cider – Cedar Hannan /episode/index/show/ciderchat/id/37419650

464: Czech Cider: From Roadside Apples to Cellar Ferments 07/02/2025

464: Czech Cider: From Roadside Apples to Cellar Ferments A conversation with Czech Cider Fan Dan Samek This episode brings us to the heart of Europe by way of Vermont. Ria sat down with Dan Samek, a cider enthusiast and home distiller from Prague, to talk about the evolving cider scene in the Czech Republic. They met at Kilowatt Park which is on the west side of the Connecticut River in White River Junction, Vermont. Dan Samek This was the first stop on the Cider Tour to Vermont and New York in May 2025. In this Cider Chat featuring Czech Cider 1. A Fruitful History The Czech Republic is rich with apples, pears, plums, and cherries and exports a lot of fruit. For centuries, fruit trees lined roads to feed traveling soldiers. This is a legacy left from the Barak times, in the 18th century 2. Cider by Way of Calvados Dan journey to cider started while he was working at a French winery He has an affection for Calvados and thus made cider to distill. His process blends natural fermentation and dry yeast (He favors the yeast known as 72B). The apples come from old trees in his one-acre garden-orchard near Prague. 3. Small Scene, Big Potential Early cider makers in the Cech Republic began around 2007. Prague had a cider shop (InCider) and a cider bar, but today you can find cider at most bars. Cidrerie Kliment and Utopia are two standout producers—Utopia leans all natural. 4. Enthusiasts Leading the Way Many Czech homes still have fruit trees. Backyard fermenters use presses ranging from barrel-style to hydraulic. Gardening clubs and university programs help spread knowledge. 5. Beyond Apples Dan grows quince and medlars and has a Sorbus domestica tree in his orchard. Morovia which is to the north of Prague has a Sorubus Domestic museum. There’s a growing appreciation for traditional and lesser-known fruits in fermentation. Mentions in this Cider Chat Czech Cider Data Base Natalia who write the blog post on Czech Cider and Prague Cider Fest Prague Cider Festival – to be held June 12–14, 2026 start July 5th | Oregon – August 16, 2025 | Netherlands – Boey Bertold organic and regenerative family-owned farm Related /episode/index/show/ciderchat/id/37244755

463: Zydeco Meadery: Fermenting Roots from Trinidad to New England 06/18/2025

462: Cider in a Cathedral of Opulence | The Newt, UK 06/04/2025

462: Cider in a Cathedral of Opulence | The Newt, UK A Digital Media Empire Embraces Cider at The Newt The Newt in Somerset is a world-class estate blending cider-making, luxury hospitality, and horticultural excellence. The estate is owned by South African owners Karen Roos and her husband Koos Bekker, who is a South African tech entrepreneur known for his innovative ventures, including transforming media group Naspers. Bekker’s vision extends beyond digital media into luxury hospitality and agriculture, mirroring his approach at in South Africa, The Newt’s sister property. Ciders tasted at The Newt in Somerset A Cathedral to Cider at this Luxe Estate The Newt’s cider operation began in 2018, a year before the estate’s gardens and hotel opened. Designed with a focus on creativity and the visitor experience, the cidery features state-of-the-art equipment, including Voran presses, hypoxic apple storage, and multiple fermentation tanks. The cider is predominantly crafted for guests visiting the estate, which receives up to 200,000 visitors a year. Charlie Inns: The Cider Maker’s Story Charlie Inns, the cider maker, brings a deep passion for microbiology and biochemistry to the operation. His journey began with home brewing in his youth, later gaining professional experience at Lilly’s Cider. At The Newt, Charlie focuses on crafting ciders using estate-grown apples from 65 varieties, many of them heirloom. The orchards, covering approximately 70 acres, are planted with traditional, full-size trees spaced widely to minimize disease spread and reduce the need for chemical treatments. Charlie Inns Cider maker at The Newt in Somerset State of the Art Cider Production The cider-making process includes a variety of yeasts, including wine strains, and a mix of stainless steel and oak barrel fermentations. Techniques such as gravity-fed racking, malolactic fermentation, and freeze concentration for ice cider production are part of the cellar’s repertoire. Some ciders are back-sweetened with apple juice or ice cider concentrate, and a cider club offers members access to exclusive batches and virtual tastings. Watch a behind the scenes from The Newt Operations and Sales Support Luke Benson, who joined The Newt more recently, supports Charlie with operations and sales, ensuring the cidery runs efficiently and allows the cider maker to focus on quality and creativity. Luke’s background includes home cider-making and beer brewing. Ria, Luke Benson, Arthur Cole touring The Newt Ciders Tasted at The Newt Fine Cider: A Braeburn single varietal fermented with Pinot Grigio yeast, crafted to appeal to wine enthusiasts. Kingston Black: A single-varietal expression using this traditional bittersweet apple, known for its crisp acidity. The cider featured champagne yeast and was back-sweetened with ice cider and fresh juice for a balanced finish. Red Love and Vilberie Blend: A complex cider combining the tart Red Love apple from Kent with the tannic Vilberie, resulting in a deeply colored, aromatic cider. The Winston: A méthode champenoise-style cider made from Katy apples, aged for several years, named after Winston Churchill and bottled in pint-sized bottles. The Winston Hopped Braeburn: A single-varietal Braeburn cider infused with Nelson Sauvin hops from New Zealand, offering a delicate, aromatic profile with a hint of residual sweetness from the apple. Signature Blend: A flagship cider blending over 30 apple varieties from the estate, fermented in both stainless steel and oak, with a focus on capturing the essence of The Newt’s orchard. Contact Info for The Newt Website: Mentions in this Cider Chat Totally Cider Tours_UK Edition 2025 | California Summer Solstice BBQ Saturday, June 21 · 12 – 5pm PDT. @nordappelcider is sending an open letter to the German EU delegates, advocating for transparent labelling. This new comes in via 1785 Cider who was featured on Moscow’s wins International Cider Maker of the Year at Listen to Episode 216: Alex Ionov | Rebel Apple, Moscow Watch this video sung by Alexander Ionov. In this song the young man is addressing a girl with St Valentines letter explaining how much he dreams about her The main phrase of the song is «I need you more than a ton of cider» (or to be precise in translation «You are more important for me than a ton of cider»). /episode/index/show/ciderchat/id/36840605

461 RAW Levi Danielson 05/28/2025

460: James B. Forbes on Little Pomona’s Ciders & Legacy 05/21/2025

459: The Apple Finch’s Pet-Nats at de Groote Wei Cider | Netherlands 05/14/2025

458: Sodo Sidriné and the Rise of Lithuanian Craft Cider 05/07/2025

458: Sodo Sidriné and the Rise of Lithuanian Craft Cider Donatas Genys didn’t set out to launch Lithuania’s first keeved cider. But after trips to England and Normandy, years of experimentation, and the planting of over 6,000 cider apple trees, that’s exactly what he’s doing. At Sodo Sidriné, located just a few kilometers from the city of Kaunus, Donatas is into a whole new era for cider Lithuania’s cider revival Donatas Genys Cider Culture and Baltic Roots Lithuania has deep agricultural roots, but apple trees which at many of the homes are desired more for eating or making apple wine while vodka and beer under Soviet rule flourished. Note: Lithuania declared its independence from the Soviet Union on March 11, 1990, becoming the first Soviet republic to do so, an act made possible in part by the loosening of Soviet control under Gorbachev’s Perestroika reforms. Donatas is using both local varieties like Auksis and imported cider apples such as Yarlington Mill, Harry Masters Jersey, and Marie Ménard. His orchard-first philosophy ensures every cider is estate grown and rooted in place. Keeving in Lithuania The hallmark of Sodo Sidrine’s offerings is a naturally keeved cider. Donatas showcased his keeved cider at CiderCon 2025 and received a lot of praise from attendees, including this Cider Chat Producer Ria Windcaller. Genys admits it’s the most labor-intensive process, but also the most rewarding. This method yields a semi-dry cider with natural sweetness and long-lasting complexity, a rarity in a country where most consumers only know industrial cider. A New Era for Lithuanian Cider With a production facility nearly complete, Genys is preparing to scale up. His vision includes: Sodo Cider Stainless steel fermentation A small tasting room with potential for expansion Fruit wines and hopped ciders to appeal to a wider audience Apple brandy aged in sherry casks for future release Inside Sodo Sidrine Despite legal gray areas (there’s no craft cider license in Lithuania), Donatas is pushing forward — blending tradition, research, and experimentation with quiet determination. He expects his licensing process to be completed by the summer of 2025. Stay tuned! Contact info for Sodo Sidriné Website: Mentions in this Cider Chat – Mother’s Day Brunch – Live Music, Food Truck 11-2pm /episode/index/show/ciderchat/id/36459900

457: Snow Capped Cider: A Family Legacy at 7,000 Feet | CO 04/30/2025

457: Snow Capped Cider: A Family Legacy at 7,000 Feet | CO At the base of Colorado’s Grand Mesa, the world’s largest flat-top mountain, five generations of fruit growers have worked the land. Today, Snow Capped Cider carries on that legacy, crafting estate-grown ciders from fruit nurtured at elevations between 6,130 and 7,000 feet. The high desert sun, volcanic soil, and pure snowmelt water combine to create vibrant apples and distinctive ciders. From Hobby to Heritage What began as a small experiment soon blossomed into a full-fledged cidery. Sparked by a disappointing store-bought cider, Kari Williams and her family leaned into their winemaking background and deep orchard knowledge to create cider reflective of their exceptional terroir. Kari Williams Cider Making at High Elevation At Snow Capped Cider: Only estate-grown fruit is used. Over 100 acres are dedicated to cider-specific apple varieties. The extreme UV exposure at high elevation leads to apples with higher sugars, acids, and tannins, setting the stage for rich, complex ciders. Managing a shorter growing season, spring frost risks, and labor-intensive frost protection methods has shaped their unique approach to farming and fermenting. A Range of Styles Snow Capped produces: 16 canned ciders distributed across four states. 54 distinct bottled ciders, from single varietals like Kingston Black and Harrison to blends featured in the Elevation Series. Botanical infusions and experimental ferments, all handled with precision and passion. Their Gold Rush cider, a blend of French and English apples, showcases the vibrant flavors that their terroir imparts — a naturally complex, award-winning cider approachable for all levels of cider drinkers. Where to Find Snow Capped Cider Ciders are available via: Retail in Colorado, Utah, Idaho, and California Online at VinoShipper Their exclusive cider club offering small-batch, estate ciders. Contact Info for Snow Capped Cider Website: Mentions in this Cider Chat Mentions in this Cider Chat Totally Cider Tours Keep #ciderGoingUP by supporting this podcast via Season: Categories: , Tags: , , , , /episode/index/show/ciderchat/id/36345190

456: From Oregon to Norway: Abram Goldman-Armstrong’s Cider Journey 04/23/2025

456: From Oregon to Norway: Abram Goldman-Armstrong’s Cider Journey This episode of Cider Chat, was recorded in person with Abram Goldman-Armstrong at CiderCon2025 in Chicago. Hear his journey to cider. From growing up in Oregon’s Yamhill County to his current work in Norway’s Hardanger region at Alde Sider. Abram began fermenting cider as a student in Minnesota and went on to found the cidery known as Cider Riot in Portland, Oregon. His experience reflects both the evolution of the cider industry and the challenges of building a business grounded in values and community. The Cider Riot Years Cider Riot grew from a home cider making project into a well-regarded cider brand and pub. Abram describes building the business, navigating challenges like rising rent and market shifts, and the significance of Cider Riot as a political and cultural hub. The pub hosted community meetings, union organizers, and events that reflected Portland’s activist spirit. Standing Against Far-Right Violence On May 1, 2019, Cider Riot became the site of a violent confrontation when members of the far-right group Patriot Prayer, led by Joey Gibson, clashed with patrons during a May Day celebration. The altercation resulted in injuries, including a woman being knocked unconscious. Abram filed a $1 million lawsuit against Gibson and others involved, alleging that they had instigated the attack. The incident drew national attention and highlighted the challenges faced by businesses taking a stand against hate groups. Relocating to Norway After Cider Riot closed in late 2019, Abram accepted an offer to collaborate with cider makers in Norway. He began working with a small brewery before moving west to Hardanger, where he now produces cider at Alde Sider. The region has a long history of apple growing and is the first in Norway to receive a protected designation for cider. In this Cider Chat Early influences in Oregon: Working with Alan Foster of White Oak Cider, planting bittersweet varieties like Kingston Black. DIY beginnings: Making cider in college using apples from the dining hall and a cheese grater. Founding Cider Riot: From garage startup to a full-scale cidery and pub in Portland, Oregon. Pub culture & Portland community: Supporting labor organizing, queer and trans spaces, and anti-fascist events. Financial challenges: Draft-focused sales model, missed retail opportunities, and the impact of hard seltzers. Closure of Cider Riot: Reflections on its cultural significance and decision to shut down in 2019. Move to Norway: Invited to launch a cider program with a brewery in Sandefjord, leading to Tall Ship Cider. Transition to Alde Sider: Current role as lead cider maker in Hardanger, Norway’s key cider region. Hardanger cider traditions: Protected cider designation and historic use of apples like Gravenstein and Discovery. Production methods at Alde: Use of Nottingham ale yeast Chaptalization with Danish beet sugar High-acid juice (~pH 3.1–3.2) Residual sweetness target of 1.003 SG Crossflow filtration to halt fermentation Barrel aging program: Experiments with French agricole rum and Norwegian whiskey barrels. Community cider scene: Five producers in the village of Nå, collaboration across the fjord, and cider tourism via fjord boat. Cultural observations: Comparing pub cultures, lifestyle differences between Norway and Portland. Low-ABV cider innovation: Creating a 4.7% cider for draft sales in collaboration with 7 Fjell Brewery. Use of wild yeast: Petnat-style experiment using orchard yeast and natural inoculation. Future plans: Continuing to explore cider styles in Norway, working with bittersweets, and developing new blends. Contact Info Abram Website: Mentions in this Cider Chat Stone Ridge Orchard Wassail May 3rd & 4th – tickets Episode: /episode/index/show/ciderchat/id/36267660

455: Zero Percent Sh*t | John Edwards Returns 04/16/2025

454: Wild Ferment Meets Fine Cider: Inside Oliver’s Barrel Room 04/09/2025

454: Wild Ferment Meets Fine Cider: Inside Oliver’s Barrel Room Rainy Days Goes Best with Dry Cider in the Barrel Room Walking into the barrel room at Oliver’s Cider and Perry Company, you might think you know what to expect. But surrounded by whitewashed stone walls, standing beneath the old Hessian sacking floor, and facing rows of aging barrels, I quickly realized this wasn’t just a cidery—it’s a living, breathing creative space for cider making. Tom Oliver sources fruit both from his farm and from local orchards across Herefordshire. This isn’t an estate cidery where everything is grown on-site—but what sets Oliver’s cider and perry apart is Tom himself. A master blender with an instinct for balance, he brings character to every bottle. And while the farm may not produce every apple, it certainly imparts its own terroir through the land, the barns, and the quiet, purposeful rhythm of the work. Tom and Ria In this Cider Chat Blending Tradition with Innovation Tom is now experimenting with distillation: apple brandy, pommeau-style blends, and barrel-aged perry into brandy too! He’s careful with naming, refusing to call something a “Pommeau” unless it honors French tradition. Barrels sourced from rum, sherry, port, bourbon, and white wine shape each unique blend. Tasting in the Barrel Room In the barrel room We tasted perries straight from the barrel—some from single ancient trees, others blended with gin pears or red pear varieties. Each sip revealed: Confectionary sweetness Banana, melon, pineapple notes Mellow malolactic fermentation This isn’t a showpiece cidery as Tom puts it, “It’s a working farm“, evolving from a hop yard and now cider. Tom calls it “just a part of the agricultural calendar.” No pretense, just purpose. Tom Oliver straddles the line between tradition and experimentation with ease. Whether it’s a single-varietal showcase or a spirit-kissed blend, the goal remains the same: make cider that speaks of time, place, and people. Contact info for Oliver’s Cider and Perry Co. Website: Mentions in this Cider Chat 2025 Totally Cider Tour_UK Edition Send an email to to get on the wait list for the next cider tour! Tom Oliver Featured episodes: /episode/index/show/ciderchat/id/36052910

453: Homage to Perry Legends by Tom Oliver at AppleFest | UK 04/02/2025

452: Mac to Redfield: Four Phantoms Brewery Embraces Cider | MA 03/26/2025

452: Mac to Redfield: Four Phantoms Brewery Embraces Cider | MA Drew Phillips opened the doors of Four Phantoms in Greenfield, Massachusetts in 2021. He began his fermentation career in the Pacific Northwest, and while waiting to open his own brewery, he took on the role as cider maker at Artifact Cider Project. Drew Phillips Known for his creative ciders and beers, Drew blends tradition with innovation, sourcing local fruit and experimenting with wild fermentation. Check out on the making of Old Gods . In this episode, Drew shares how Four Phantoms’ unique approach reflects the terroir of Western Massachusetts. Early Challenges of a Brewery/Cidery: Gaining a License Drew initially couldn’t produce cider legally due to licensing restrictions in Massachusetts. After securing a farmer winery license, he started making cider alongside beer and mead. All ciders are crafted from Pine Hill fruit in Colrain, Massachusetts. Signature Ciders and Fermentation Techniques Late Harvest – 6.5% Apples (Spy, Golden Russet and Baldwin) Tamlane – 6% 100% Macintosh apples, aged on black birch wood, giving it a herbal, German liqueur note. Redfield – 7.7% 100% Redfield apples – A red-fleshed apple cider with natural acidity and structure. Chapin’s Waltz – 8.5% A blend of Golden Russet, Baldwin, and Northern Spy, co-fermented with low intervention. King of the Wharf – 7.5% A Mac-based cider aged on rum-soaked oak chips, giving it a smooth, warming finish. Old Gods – 8% Inspired by Finnish farmhouse brewing, fermented on black birch. Listen to on how Old Gods a Co-Fermentation of Wort and Apple Juice was made! Ciders Tasted during this chat Low Intervention and Sense of Place Drew emphasizes low-intervention cider making — no back-sweetening, minimal sulfites, and natural wild cultures. The ciders reflect the unique qualities of Western Massachusetts apples and local wood aging. Poly tanks and oak aging contribute to the distinctive flavors and textures. Community and the Future of Four Phantoms Four Phantoms Tasting Area by the production room Drew values the connection between local agriculture and cider. He sees cider’s future as more craft-focused than beer, with room for independent voices. “Cider resists commercialization,” says Drew. “It’s about sense of place.” Contact Info for Four Phantoms Website: Mentions in this Cider Chat send a request to Cider Chat Cider Rap Song – by in Durango, Colorado /episode/index/show/ciderchat/id/35862270

451: Hello Season 10 and The Berkshire Roundtable 03/19/2025

451: Hello Season 10 and The Berkshire Roundtable In this Season 10 premier of Cider Chat, "Introductions" are featured from over 40 persons in attendance at the annual 2025 Berkshire Roundtable. Kicking off Season 10 of Cider Chat The opportunity to begin Season 10 with "Hellos" from a wide range of people in the cider community is the perfect fit for this milestone episode. Here at Cider Chat Central we hope that this Season opener acts as a reminder that there is a wealth of knowledge at hand at a grass roots level in every region of the US. Of course, this holds true for other countries as well and right about now this reminder feels very timely. In Wisdom Lies Hope — hope for sustaining orchard ecosystems, hope that information can be passed on, history can be preserved and through shared learning and collaboration we can all create a better world. We wish you all strength in knowing that so many others are working toward the same goal of stewarding this earth with care and intention. That shared purpose is a source of hope and resilience, even when the path ahead feels uncertain. What is the Berkshire Roundtable? The Berkshire Roundtable is an annual gathering held each March at Stump Sprouts, a rustic retreat center in Buckland, Massachusetts. This event brings together orchardists, cider makers, and industry professionals to exchange ideas and strengthen community ties. Meetings take place over the course of a day and a half, in a large room at the retreat with everyone sitting in a round circle. Berkshire Roundtable group photo New Beginning for the Berkshire Roundtable The Berkshire Roundtable has been taking place for the past 35 years! Micheal Phillips was integral in starting this meetup of orchardist and makers. In 2012, the Holistic Orchard Network (HON) was founded by . His influential book, continues to be sought after by orchardists around the world. Find more of his books at the on this website. Michael passed away unexpectedly while out in his New Hampshire orchard on February 27 2022. Today, HON continues on with leadership from and others. Michael's work is continuing on by his wife Nancy and daughter Gracie Phillips and the HON work today. Gracie and Nancy Phillips Contact Info for HON and Heartsong Farm/Lost Nation Orchard Holistic Orchard Network with Berkshire Roundtable info : Mentions in this Cider Chat Follow MJ in Australia and his cidery Follow Adrian Luna /episode/index/show/ciderchat/id/35767305

450th Roger Wilkins - The Cider King 03/12/2025

449: Exploring Hereford’s Museum of Cider with Elizabeth Pimblett 03/05/2025

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