Cider Chat

Apple songs and sing-a-longs helps put a rhythm to the work day and marks Wassail celebrations around the world. This week's chat we begin with a fun Apple Song led by David Gott, who has worked as a pruner and maker of fresh pressed Sweet Cider. David's banjo style and ability to lead a group in a sing-a-long is reminiscent of the late and legendary singer/songwriter Pete Seeger. The beginning of this chat, which by the way I recorded while sitting on the floor at my AirBnB while away from home for work, I chat on the basics of 'racking cider over' once the initial fermentation is done. Tips for racking cider. Sanitize all your racking equipment, the outside of the carboy and inside the new carboy (5 or 3 gallon glass vessel). Use food grade tubing, Use a clothes pin to hold the food grade clear tubing at the mouth of the carboy so it doesn't slide down to the bottom and suck up all the "smutch" on the bottom. Leave that behind and pour off into a mason jar once done, then place the jar into your refrigerator and let is separate. You can then drink the clear liquid off and get to know your cider better on its path to conditioning. Use sterile water in the airlock or if you have the cash use vodka in the airlock. The airlock is an S-shaped tube that goes into a stopper. It releases the CO2 that is being produced during the initial fermentation, while keeping Oxygen out. The biggest tip is to have fun. About 13 minutes in we sing two more songs. The first is make up by David Gott and Rick Stone called Thick Grow the Branches oh! The second the Wassail Song Wait till the end and sing-a-long for an oldie but goodie song. Mentions in this chat YouTube video of Ria picking the Lady Apple titled: Real Cidermakers pick their own apples www.hasegawaladders.com/ light weight apple picking ladders Episode 003: Robert Colnes | Building a Cider House. Robert passes away this past spring. This Sing-a-long was recorded at the farm where Robert and Carol B. Hillman's son built the ciderhouse. Stunning! Ask for the following 3 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Big Apple Hard Cider - NYC Kurant Cider - Pennsylvania Oliver's Cider and Perry - Herefordshire/UK Go to this page to see the ciderchat.com show notes page with photos Please Help Support Cider Chat's (Ria's) to CiderCon2017. Please donate today. Find this episode and all episodes at the page for Cider Chat's podcasts.

Mike Schilling delves into the joy of letting a cider go wild, stopping fermentation, double pitching yeast and funky/sour cider. This chat was recorded before a live audience at Beerology in Northampton Massachusetts on Friday November 4, 2016. Mike and his wife Jordana Starr who co-own the store invited cidermakers traveling to CiderDays to stop in pick up supplies. It is an easy on off location just a block shy of the hub and bub of downtown Northampton. Note that there is ample parking behind the storefront. In this chat we discuss: Wild yeast Double pitching yeast Fermentation temperatures Making cider in an apartment vs in a cellar Contact info for Mike Schilling Beerology - website Address: 342 Pleasant Street, #1 Northampton, Massachusetts Telephone: 413 - 829-2337 email: [email protected] FaceBook: https://www.facebook.com/beerologynoho/ Twitter: @BeerologyNoho Mentions in this chat "Funky Lama", a nano brewery in Normandy France is making beer with cider from Manoir d'Apreval in Normandy - The brewers Octave Letellier and Baptiste Guyot do a double yeast adjunct. First with the yeast of the beer and then at the end of the first fermentation of the wort they add the yeast from cider as well as Apple juice. Listen to the chat with Octave Letellier's mom Agathe Letellier episode #049. Ask for the following 3 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Big Apple Hard Cider - NYC Kurant Cider - Pennsylvania Oliver's Cider and Perry - Herefordshire/UK Go to this page to see the ciderchat.com show notes page with photos Please Help Support Cider Chat's (Ria's) trip to the International Hall of Gala Ciders. I am sure I won't have this trip paid off for a while and every little bit counts. Please donate today. Social Media company mentioned in this chat We Are Pr - helping small business manage social media Donate to Cider Chat! Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat

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

Celebrate with The Nose and I, as we chat on our fall trip to see cidermakers in the Netherlands and France and reflect over an amazing year of 52 podcasts promoting cider and perry around the world. I've posted "semi" exact times within this episode for mini clips from specific episodes, so you can scroll forward for specific chat mentions. 8:20-9:05 049: Agathe Letellier | Manoir d'Apreval, France 9:55-10:32 048: Heleen Noble & Eelco Huizinga |Appels en Peren, Amsterdam, NL 12:04 - 13:34 002: Wouter Bijl | CiderCider, Rotterdam, NL 17:04 - 17:19 004-Dave White/Nick Gunn Washington & Oregon Cidermaking Trends, USA 17:50 - 19:14 005: A visit from President John Adams for the Thanks Podcasting spoof and promo 19:37 - 20:16 006 Paul Zocco | Cidermaker of the Year 12x! 13:42 -13:54 001: Field Maloney | West County Cider, MA 20:23 - 20:29 007: David Cordtz | Sonoma Cider, CA 20:45 - 21:30 008: Cider Team | Les Vergers de la Colline, Quebec 25:19 - 32:38 Eric Bordelet, France - this episode will go live in November 2016 At the end of the this episode listen in as cidermakers from around the world introduce themselves. Want to find the full list of podcasts available for listening to and downloading now? Go to Cider Chat Podcast page. Go to this page to see the ciderchat.com show notes page with photos Mentions in this chat" Blue Boat Canal Tour in Amsterdam AND....If you've enjoyed this episode, please Help Support Cider Chat's (Ria's) trip to the International Hall of Gala Ciders. I have a bunch of amazing chat's coming up for I am sure I won't have this trip paid off for a while and every little bit counts. Please donate today. Social Media company mentioned in this chat We Are Pr - helping small business manage social media Donate to Cider Chat! Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat Haven't downloaded this chat yet? Here is is again.

Follow this podcast on Twitter @ciderchat Marie Tanaka is the owner of WineStyles Co., Ltd who along with Tsukasa Ono organized the largest cider fest in Japan to date called the Tokyo Cider Collection. The event was held this year on August 2nd and about 300 people attended with over 70 different types of ciders. Marie says that they are already looking at a larger venue for next year's event. These two organizers chatted about the growing Japanese cider scene and the current cider drinker in Tokyo. Mr. Ono is the son of an orchardist and shares his perspective on the two apple growing regions: Nagano Prefecture Aomori Prefecture Japanese cider makers use both the French spelling for cider "cidre" and use French cidermaking techniques as well. Marie described 4 types of cidermakers in Japan. brewery cooperatives winery orchards The Nagano Prefecture apple committee sets the standard for the ciders that get the "Geographical Indications" or GI 100% apple in Nagano bottle fermented tank fermented no water or sugar Marie says that there are, "A wide range of drinkers aging around 30 and women like the cider." She continues with, "Women are interested in their beauty and taking an apple gets you healthy" The Japanese cider scene is growing with the help of Marie and Mr. Ono. There is even a pub that serves cider The Full Monty British Pub and Cider House Contact info for Marie 田中 球絵 /Marie Tanaka 株式会社ワイン・スタイルズ Wine Styles Co.,Ltd 1F Ohata Bldg 3-40-10 Taito Taito-ku Tokyo 110-0016 tel&fax +81-3-3837-1313 URL:http://www.winestyles.jp email:[email protected] Contact for Tsukasa Ono mailto:[email protected] Please Help Support Cider Chat's (Ria's) trip to the International Hall of Gala Ciders. I am sure I won't have this trip paid off for a while and every little bit counts. Please donate today. Social Media company mentioned in this chat We Are Pr - helping small business manage social media Donate to Cider Chat! Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts.

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

Are you a cider fan? Then follow this podcast on twitter @ciderchat In this chat: Agathe Letellier is making cider, pommeau and calvados at her cidery Manoir d'Apreval in Pennedepie in Normandy, France. It is a coastal cidery just south of the port town of Honfleur. She describes it as a family domain that originally has farm animals, but when she arrived at the domain 18 years ago, she took the operation full on as an cidery. Her passion and conviction towards quality products for both her cider, calvados and pommel and her meals that are made for bus tour can be heard in this chat. What is in this chat? Agathe and I discuss the Normandy appellation for cider and if Brittany is included? Her ciders. The cider scene in France Agathe says on being a cidermaker, "It is a very lively product! If you want to sleep well, don't make cider. If you want to be cool, don't make cider." What is Mout? Fresh pressed apple juice When to visit? April to the end of September Afterwards the cidermakers are full on picking apples and gearing up to make cider. Contact info for Manoir D'Apreval Website: www.apreval.com Address: Pennedepie 14600 Telephone: France +33 (0)2 31 14 88 24 email: [email protected] Mentions in this chat 048: Heleen Noble & Eelco Huizinga | Appels en Peren, Netherlands Please Help Support Cider Chat's (Ria's) trip to the International Hall of Gala Ciders. I am sure I won't have this trip paid off for a while and every little bit counts. Please donate today. Social Media company mentioned in this chat We Are Pr - helping small business manage social media Donate to Cider Chat! Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts.

Appels en Perren is the first retail store in Amsterdam selling only Apple and Pear products from the Netherlands and European countries such as France, Germany and the UK. In this week's chat we speak with Heleen Nobel & Eelco Huzinga two of the proprietors of this wonderful spot where you can get your apple and pear on. It is an easy Tram ride from Amsterdam Centraal Train Station. Take Tram 4 or Tram 9 which you will find to your left as you step out of Amsterdam Centraal. If you can't find the Tram stop? Walk directly across the street from Centraal Station (don't cross the canal) and find the Tourist Information Center. Here you can buy Tram tickets, if you can't find the Tram ticket kiosks in Centraal Station. Once on the Tram no need to get off until the Rembrandtplein. The Rembrandtplein is a large green square surrounded by restaurants and coffeeshops of all types. Once off the Tram keep the square (Rembrandtpein) to your right. You will be walking in the same direction that the Tram just left you. Stay on this street and keep a look out for the small road on the left called Paardenstraat. The shop number is 7. It is a small street on the left. If you go too far just ask one of the friendly shop owners on the main street. Contact info for Appels en Perren [email protected] website: http://cider.amsterdam/ Address: Paardenstraat 7 Amsterdam, NL 1017CX Hours: Wednesday - saturday 11: 00 - 7 pm Sunday 1 - 6 pm Telephone 020-3584545 - this is a Netherlands number so make sure to use country code 011 32 if calling using a US phone number Please Help Support Cider Chat's (Ria's) trip to the International Hall of Gala Ciders. I am sure I won't have this trip paid off for a while and every little bit counts. Please donate today. Social Media company mentioned in this chat We Are Pr - helping small business manage social media Donate to Cider Chat! Help keep the chat thriving! Mentions in this Chat: Amsterdam Koot Festival - Koot translates to Cooking in english and this festival takes place every August 002: Wouter Blijs | Cider Cider, Rotterdam, NL 024: Leonard Koningswijk | Bear Cider, NL Kröller-Müller Museum - this is located near Arnhem, NL and has free white bikes, amazing landscape and art work. 014: Joe Getz | Kurant Cider, Pennsylvania Follow on Twitter @KurantCider 035: Danielle von Scheiner | Big Apple Hard Cider, NYC Follow on Twitter @BigAppleCider Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat

Simultaneous cider events! Oh My! In this chat I provide insider tips on: The 2016 CiderDays Schedule, held in Franklin County Massachusetts on the first week of November since 1994 Where to buy cider Where to find bulk sweet cider for sale - Bring you barrels Is this family friendly? You bet! Ticket events Free events Places and people you do not want to miss Link to download you CiderDays schedule for 2016 now! Listen to episode 046: Going to CiderDays | Massachusetts - providing tips on where to stay, where to pick up cidermaking supplies along the way and off the beaten tips for walks. Cider Chat epsiodes mentioned on this chat 003: Robert Colnes | Building a Ciderhouse The 2016 CiderDays is dedicated to Robert who passed away this spring. 016: John Bunker | Super Chilly Farm, Maine 028: John Bunker | Apple Identification I will be tweeting via @ciderchat and chatting more about events as we roll up to CiderDays 2016 Extra tidbits not on the schedule but mentioned on this chat November 4th a live recording with Ellen Cavelli of Tilted Shed Cider, California at Beerology in Northampton - time will be announced and an event invite will go out so like the Cider Chat Facebook page, because that is where I will be posting more info. Look for cider pouring at Seymours in Greenfield all weekend, but on friday I hope to be there after Darlene's presentation across the street. Need Breakfast while in Greenfield? Go to Denny's Pantry 469 Bernardston Rd, Greenfield, MA 01301, big breakfast for a good cost that only the locals really know about...until now. They don't have a website, but you can find more info on Yelp. Take a hike up Poet's Seat Tower in Greenfield. Please Help Support Cider Chat's (Ria's) trip to the International Hall of Gala Ciders. I am sure I won't have this trip paid off for a while and every little bit counts. Please donate today. Social Media company mentioned in this chat We Are Pr - helping small business manage social media Donate to Cider Chat! Help keep the chat thriving!

With a bit of history on the oldest Cider Fest in the US held the 1st weekend of November. CiderDays (yes it has always been spelled as one word) was founded in 1994, by Judith and Terry Maloney or West County Cider in Colrain, Massachusetts. Listen to their son West County's cidermaker in 001: Field Maloney | West County Cider, MA USA CiderDays is always held on the first weekend of November. For many years, it was a one day event. It took a few years, but before we knew it CiderDays became a two days and then three days. This podcast chat provides insider tips on traveling to CiderDays, places to stay, where to get cider and off beaten tips for this region. 047: Attending CiderDays provides info 2016's schedule, that chat goes live on September 21, 2016. Where you can get supplies to make your own cider or buy cider to take home. Tip: Place your order for cider supplies now – especially yeast! Beerology this is a brand new store and it will be open by CiderDays 2016 (Northampton, MA) – no longer open Beer and Wine Making Supplies, Inc (Northampton, MA) – no longer open Pine Hill Apple Orchard (Colrain, MA) also has a retail outlet with some cidermaking supplies and they sell bulk cider on CiderDays (usually 3-4 large cider blends so bring your carboys and barrels). CiderDays History The first CiderDays began as a one day event on the first saturday of November, the year was 1994. It has been held on the first weekend of November every year since. Of course the Maloney's didn't do this all alone, but they were certainly the catalyst. Local orchards like Pine Hill, Clarkdale Fruit Farm, the now closed Greenwood Orchard in Northfield, which I regretfully say had one of the most amazing assortment of cider trees around along with a beautiful old press was sold after the owner just couldn't sustain the lack of interest in apples. Ug! Some of those trees are still there shrouded in vines. That orchard sold to folks who don't care about apples. It happens. You can now stop in at so many more orchards to get a jug of cider or buy pear juice at Clarkdale for instance. Many sell fresh apples – pears and you can also enjoy a walk in the orchard. One of the main source for CiderDays volunteers was Valley Fermenters, consider to be the oldest homebrew club in the US. I was a member and as such I gladly volunteered to go out to a cider house in the region and stand ready with carboy, airlock and sweet cider to provide a demo on cidermaking. At the end of the day, we all congregated at the building next to Pine Hill which has since been turned into a residence. It was there that West County use to have a tasting room. A few of use showed up and Judith and Terry would provide a big round of cheese and we would all bring out our own bottles of cider. The chatter would grow louder and louder and eventually Judith would stand up on a chair and thank the group and do a toast. Little did we know that that after party would eventually turn in to the two session Cider Salon that is sold out every year. In 1998, I was invited to the after after party/dinner at the Maloney's. Their home is tucked up high on Catamount Hill. A catamount is another name for a mountain lion. There are many sightings of these big cats and just as many denials by the Fish and Wildlife department in Massachusetts. Driving north of Pine Hill Orchard in Colrain, make sure to look to the right as you go down a long steep and I mean steep hill. You'll want to shift down and slow a bit, not only because of the hill but to see the beautiful life size metal shadow figure that is mounted on the side of the rocky hill that was cut in the form of a mountain lion. If you see it, you too can say that you saw a Catamount! I certainly passed the lion on my way to the Maloneys, when I was invited to attend their special CiderDays after after dinner party with local apple farmers like Ben Clark of Clarkdale Orchard and Dave Shear of Pine Hill Orchard. Along with Paul Correnty who was the chef for many years at the Cider Dinner, up until the Maloney's and the other organizers realized that a larger community dinner made sense for CiderDays. Paul is quick to a smile and also the author of The Art of Cidermaking (1998). Published in 1998, it was the first book I ever owned at the time on cidermaking and by the way he spelled cidermaking as one word. In that book are photos taken of local orchards that are still to this day involved in CiderDays. It was at that first dinner I attend, likely in 1998 cuz Paul was sitting next to me on a milk crate as there were no more chairs. We sat at a long table, with candles illuminating lots of cider smiles, bottles and jugs of cider and good conversation. It was then that I proclaimed out loud that I would really like to help promote apples and cider. And so I did, with many subsequent writes ups and features in Brewing News. I wrote the obituary for Terry Maloney when we lost him due to an industrial accident while working in his cid

Dr. John Cline and Derek Plotkowski chat on the study of pomes, i.e., Pomology and their current research on cider apples. They are based at the University of Guelph in Ontario Canada. John Cline" data-medium-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2016/09/Martin-Schwabe-Photo-7-John-Cline-e1504056099266.jpg?fit=201%2C300&ssl=1" data-large-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2016/09/Martin-Schwabe-Photo-7-John-Cline-e1504056099266.jpg?fit=685%2C1024&ssl=1" /> John Cline Pomology and Cider in Ontario The Ontario Craft Cider Association approached Dr. Cline looking for access to cider varieties and to get an understanding of how they would grow in Canada. Cline and Plotkowski, are researching the horticultural aspects of growing these cider varieties in Canada, such as; How productive are they? What might be the issues facing the cider apple trees selected? How to they work with the root stock M9? What are their disease and insect susceptibility? How prone are they to winter injury in Canada? Apples and Cider in Canada – Research The results of this research and starting data should begin to show preliminary information in 2017. Says Dr. Cline, "In Canada apples are second to blueberries in terms of fruit crops. In terms of tree crops they are number 1" Derek Plotkowski" data-medium-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2016/09/Image636076442148149979-e1501640159456.png?fit=225%2C300&ssl=1" data-large-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2016/09/Image636076442148149979-e1501640159456.png?fit=300%2C400&ssl=1" /> Derek Plotkowski Derek is working towards his Ph. D. in pomology. He studied previously at Cornell University in New York State. While in France, he took a "Terroir Management" course. Go to 43 minutes in to the start of this conversation. "When you are taking about terroir you are talking about a very specific spot" – Derek What is the difference between a young tree vs an older tree? Between 1-4 years, the fruit is softer and apples do not store as well The goal is to have trees producing more fruits and yielding a higher crop load on the tree and consistent size. The pomologist are studying, young trees grown in a high density orchard: They take leaf samples (mid July) to assess the nitrogen concentration in a plant. What is the nitrogen range for apple trees? They are looking to find 2.2% nitrogen on a dry matter leaf. If that is lower than 2.2, orchardist will work towards increasing the nitrogen for that tree. Too much nitrogen lends to poor quality Says Derek, "The cidermaker is taking care of the juice as a medium for yeast" Contact info for Dr. Cline and Derek Plotkowski Dr. John Cline eMail: [email protected] Faculty Page: http://www.plant.uoguelph.ca/jcline Map: Click here http://www.plant.uoguelph.ca/people-and-places/research-sites/simcoe-station Webpage: http://www.plant.uoguelph.ca/treefruit/ Derek Plotskowski eMail: [email protected] Derk's grad student profile: http://www.plant.uoguelph.ca/treefruit/teaching/grad/current.html Mentions in this Cider Chat International Organization of Wine and Vine La Sidra Donate to Cider Chat! Help keep the chat thriving! via my Pateron page.

Meet Sebastian Lousada Flag Hill Farm makers of what they call Vermont Organic Hard Cider, is fully off the grid, certified organic, and producers of both cider and Pomme-de-vie AND I bet you haven't heard of it! So Grab a Glass and Join in Chat with the cider maker, Sebastian Lousada as we discuss his journey to cider and the products he makes today! Flag Hill is an OG in the US Cider Market Sebastian originally hails from the UK, but he has been making cider before 1984. Back then he planted 50 standard trees the first year, wanting to just have some apples. As he and his family were living on top of Flag Hill, a high mountain location, they decided to plant 100 more trees in 1989. Being certified organic encouraged he and his wife Sabra Ewing to begin selling cider. Sebastian Lousada" data-medium-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2016/08/044-Feature-Sebastian-Lousada-200x300-1.jpg?fit=200%2C300&ssl=1" data-large-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2016/08/044-Feature-Sebastian-Lousada-200x300-1.jpg?fit=200%2C300&ssl=1" /> Sebastian Lousada In 1996, Flag Hill Farm became bonded as a winery. Sebastian mentions that back then people had no idea what cider was or that it even had alcohol in it. Thus they decided to spell their product as Cyder, with a "Y" to differentiate it from other products. Flag Hill's ciders are available in VT, MA and throughout New England. "On a good year we make 4000 gallons of cider. Because we only want to use apples that we have grown." Flag Hill Farm's Cider Sapsucker – named a Belgian Beer Style 9% Vermont Still Cyder 8.5% Vermont Sparkling Cider 9.5% Pomme-de-Vie, Flag Hill Farm's was inspired by the French apple brandy Calvados. The distillation room for Flag Hill's Pomme-de-vie" data-medium-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2016/08/044-Flag-Hill-Farm-cider-distillery-200x300-1.jpg?fit=200%2C300&ssl=1" data-large-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2016/08/044-Flag-Hill-Farm-cider-distillery-200x300-1.jpg?fit=200%2C300&ssl=1" data-src= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2016/08/044-Flag-Hill-Farm-cider-distillery-200x300-1.jpg?resize=200%2C300&ssl=1" /> The distillation room for Flag Hill's Pomme-de-vie Contact info for Flag Hill Farm Website: http://www.flaghillfarm.com/ Sebastian Lousada at Flag Hill Farm orchard hill top" data-medium-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2016/08/044-Sebastina-Lousada-at-Flag-Hill-Farm-orchard-hill-top-200x300-1.jpg?fit=200%2C300&ssl=1" data-large-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2016/08/044-Sebastina-Lousada-at-Flag-Hill-Farm-orchard-hill-top-200x300-1.jpg?fit=200%2C300&ssl=1" data-src= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2016/08/044-Sebastina-Lousada-at-Flag-Hill-Farm-orchard-hill-top-200x300-1.jpg?resize=200%2C300&ssl=1" /> Sebastian Lousada at Flag Hill Farm orchard hill top Like this chat? Join in and support Cider Chat's quest to continue to keep #ciderGoingUP - Join the Cider Chat's Patreon Page. It is easy, secure and makes a bushel of difference for keeping this podcast rolling out future shows like this one with Sebastian!

Colin Davis is Production Manager and cidermaker at Shacksbury, a cidery based in northern Vermont in the town of Shoreham. Shacksbury was incorporated in 2013 and began selling ciders in 2014. Unlike many new startups that focus locally, the decision was made early on, to sell broadly. David and Colin" data-medium-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2016/08/43-David-and-Colin-200x300-1.jpg?fit=200%2C300&ssl=1" data-large-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2016/08/43-David-and-Colin-200x300-1.jpg?fit=200%2C300&ssl=1" /> David and Colin Shacksbury Beginnings The immediate success of Shacksbury can be credited to both Colin Davis and his business partner David Dolginow. They hit the road running by creating a formidable team with the likes of Simon Day from the UK's Once Upon a Tree and Ainara Otaño, a Basque cider maker from Petritegi . The Basque collaboration with Ainara is now bottled in Spain. Shacksbury's Arlo, Farmhouse, and Classic ciders are all blended with a Spanish base cider and their own Vermont cider. There is also a base blend that is pre fermented in the UK and shipped to the US. Simon and Colin work with the Dragon Orchard in England, a 40 acre orchard and decide together what apples go in the base cider. Don't be fooled into thinking that this is all imported cider. Sunrise Orchards is a local Vermont orchard that they work with, as well as, having planted their own trees with scion wood from the Poverty Lane Orchards. Shacksbury Cider Production Barn" data-medium-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2016/08/43-Shacksbury-cidery.jpg?fit=200%2C300&ssl=1" data-large-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2016/08/43-Shacksbury-cidery.jpg?fit=200%2C300&ssl=1" data-src= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2016/08/43-Shacksbury-cidery.jpg?resize=200%2C300&ssl=1" /> Shacksbury Cider Production Barn Happenings and Future Plans Lost Apple Project, using local apples found on "feral trees" in the Vermont backwoods. As they find the perfect apple that tastes just right they are trying to propagate new trees. What is new for Shacksbury? A tasting room in being built and should be ready for 2017. A new selection of canned ciders is in the works for 2017 Contact info for Shacksbury Cider Website: https://www.shacksbury.com/ Mentions in this Cider Chat John Bunker _ listen to episode 16 with John and 28 where John details his Apple Identification tips #PickCider is the United States Association of Cider Makers campaign to get Americans to "pick cider" to have with their Thanksgiving meal. Stay tuned to what is sure to be a very fun and productive campaign. Eric Bordelet Along Came A Cider 3 part blog on Vermont cideries – here is the link to Part 3 with mentions of Shacksbury. Keep #ciderGoingUP - become a Patron via the Cider Chat Patreon page

Jennifer Smith the Executive Director of New York Cider Association and Sara Grady Founder of NY Cider Week discuss the state's commitment to cider and upcoming events. I sat down for a chat with these two women who are cider beacons for the Empire State. We were all attending Cider Feast 2016 a Food Karma Project created by restauranteur and all around good guy and one of my picks for NYC's Best of the Best Publicans around award Jimmy Carbone of Jimmy's No. 43. CiderFeast was held alongside the East River near the upper East Village. We sat on three chairs with a bottle of Bone Dry Cider from the Brooklyn Cider House. With cups in hand we kept on talking through the noise of a biplane taking off on the river besides us and the sounds of the city. The New York Cider Association is comprised of a 9 member board. The members are growers, cidermakers and work on a sustainable farming culture. The New York Cider Association is a non for profit. It has memberships for cideries producing between: 1 and 5K Gallons 5 - 25K 25 - 250K and 250 and up Additionally, NYCA has memberships for growers, associated industries such as distributors and equipment suppliers, cideries-in-planning, and enthusiasts. NYCA' cider goal is increase tourism, cider and apple marketing, provide assistance with value added capital grants, and work towards making it easier for cideries to get licensed. The Association does get help of the Empire State Development Cider Week in New York grew out of the Cider Project a Hudson Valley an Apple Exchange with NY and French cideries (listed below). CiderWeekNY was started in 20111. The NY Association grew out of Cider week. What is cider and how is the Association informing consumers? By working with professionals in the beverage trade and working towards making them ambassadors for cider Jenn Smith's tips on forming a Cider Association: Being open to a diversity of communication styles. Build time into your life for the spontaneous and important educational conversations. Anticipate opportunities for bringing together your cidermakers, showcasing their services to the consumer audience. Cider Weeks in New York State Cider Week NYC was started in 2011-will be held October 21st through the 30th for 2016 Cider Week Hudson Valley (CiderWeekHV) in June Cider Week Finger Lakes (CiderWeekFLX) also in October. For 2016 October 1- 9th Contact Jennifer Smith, Executive Director of New York Cider Association email: [email protected] Contact Sara Grady, Vice President of Programs | Glynwood email: [email protected] Mentions in this chat Colette Rossant in Le Perche, France. Cideries included in the Cider Project Cidrerie Traditionnelle du Perche, La Maison Ferré, La Ferme du Chêne, Domaine du Ruisseau . And Calvados: Cave Coopérative de Calvados du Perche Sabine Hrechdakian, who produced Cider Week with Sara Grady in the first few years, she is a partner in Wassail, a cider bar in NYC. Alec Steimetz of Buskey Cider in Richmond Virginia, provided an update on the new Richmond Virgina cidery Buskey Cider. Listen to Alec's chat Episode 023 via iTunes http://apple.co/1MBZoGW Ria will be taping an chat with Normandy cidermaker Eric Bordelet this September. Become a Patron of Cider Chat via https://www.patreon.com/ciderchat?ty=h and be part of the behind the scenes taping of this very special chat with this world renown cider man.

Emily Ritchie is the Executive Director of the Northwest Cider Association a region covering Washington, Oregon, Idaho, Montana and British Columbia. This region's cider scene is on fire and growing! Emily Ritchie" data-medium-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2016/08/041-Emily-Ritchie-Feature-200x300-1.jpg?fit=200%2C300&ssl=1" data-large-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2016/08/041-Emily-Ritchie-Feature-200x300-1.jpg?fit=200%2C300&ssl=1" /> Emily Ritchie The Northwest Cider Association was formed in 2010. The following Washington State cideries listed below initially kick started the Association. Tieton Cider Works Whitewood Cider Snowdrift Cider Alpinefire Cider Finnriver Farm & Cidery Eaglemount Wine & Cider Methow Valley Ciderhouse Westcott Bay Cider, one of the oldest cideries in the state Soon after Oregon cideries began joining and now the current list of cideries is around 300 members and growing! Logo created by Dave White of Whitewood Cider" data-medium-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2016/08/041-Northwest-Cider-Assoc-logo-300x300-1.jpg?fit=300%2C300&ssl=1" data-large-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2016/08/041-Northwest-Cider-Assoc-logo-300x300-1.jpg?fit=300%2C300&ssl=1" data-src= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2016/08/041-Northwest-Cider-Assoc-logo-300x300-1.jpg?resize=300%2C300&ssl=1" data-srcset= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2016/08/041-Northwest-Cider-Assoc-logo-300x300-1.jpg?w=300&ssl=1 300w, https://i0.wp.com/ciderchat.com/wp-content/uploads/2016/08/041-Northwest-Cider-Assoc-logo-300x300-1.jpg?resize=150%2C150&ssl=1 150w" data-sizes="(max-width: 300px) 100vw, 300px" /> Logo created by Dave White of Whitewood Cider Emily's Background Emily has deep roots to the UK via her father who is from England. After a trip to Herefordshire she returned to the US with an even greater drive to get involved in her region's cider scene. She was most recently the Program Manager at the Association for a year and a half and then moved into the Executive Director position when the Sherrye Wyatt, stepped down. What is the goal of the association? To educate and keep helping move the cider revival forward What is apple cider per the Northwest Cider Association? Cider is a fermented apple juice 3 Events mentioned in this chat Washington Cider Week takes place in September every year from the 8 to the 18th There are so many events, that this event is actually more than seven days Washington Cider Week is launched in conjunction with the Seattle Cider Summit – BC Cider Week 2016 is October 15-22 The British Columbia week of cider kicks off at Seed Cider, near Victoria with events throughout the region Cider Rite of Spring – large cider fest in Portland Saturday, March 19, 2016 12:00pm 5:00pm Contact info for Emily Ritchie Website: https://www.nwcider.com/ eMail: mailto:[email protected] Mentions in this Cider Chat: Cider Chat's upcoming trip to podcast with Eric Bordelet Kurant Cider is part of the Cider Chat's #CiderGoingUp Campaign. As such I happily share news and updates for the Pennsylvania cidery. Go to the link and listen to Joe Getz of Kurant share his story of the cidery. Find a link to their website and join their new cider club The Scratters ( a swap, meet up and learn about cider group). Are you a commercial cidermaker? For the cost of 2-bottles per month you can join the CiderGoing Up Campaign too. Join in via the Cider Chat Patreon Page and Help Keep This Chat Thriving!

Quebrada del Chucao is a family owned cidery in Villarica (vee aree-ka), a village located in southern Chile. The Nahrwold family along with cousin Diego Rivera have been making cider commercially since 2012. Villarica is located approximately 746 kilometers/463 miles south of the capital of Santiago. In view of the town is a volcano that Diego will describe during this chat as active and illuminated at night "very mystical with lots of local lore'. Says Diego on making cider at the base of the Villarrica volcano. "We can't do much if the volcano explodes, apart from running" Diego helped me interpret and understand the cidery's name; Quebrada means a water creek. And Chucao is a small hopping bird (it doesn't fly) that stays on the forest floor. Look at the label on Quebrada del Chucao's cider below. Diego is a winemaker full time and heads to Villarica once or twice a month to check the cider. The cidery sits on his Uncle Jorge Nahrwold farm. His son Matías Nahrwold, is Diego's cousin and they work together at the cidery. Chile grows many different varieties of apples. Brought over by the Europeans, the country side does have many old apple trees that are still being discovered. Locals have their own names for apples such as the Roja Chica, which Diego discusses in this chat. It is a small apple that is high in tannins and polyphenols. Quebrada del Chucao Ciders Currently Quebrada del Chucao is producing 7000 bottles of cider in 750ML bottles. The goal is to increase production to 24,000 bottles in the next few years. Apple are bought from local orchards and are then pressed and blended. There is very little sugar added and a bit of yeast. Says Diego, "The goal is slow production and keeping the quality of the cider." They use the Champagne method for making their cider or as they call it Sidra Espumante Brut Nature, which Deigo provides details of in this chat. And, Quebrada del Chucao is experimenting with a Poire or Perry. The Chilean cider scene is growing. There is currently talks on forming a Chilean Cider Association to promote local cider and educate the public. Cider in Chile can not have an abv higher than 8% which Diego says is a bit of a drawback. Quebrada del Chucao info Website: http://www.quebradadelchucao.cl/ Twitter: @quebradadelchucao US importer: Brazo Wine Imports Follow Cider Chat on twitter @ciderchat

For Andreas' Brännland Cider is Ice Cider Andreas Sundgren of Brännland Cider discusses iscider (ice cider) in this chat. A winner of multiple awards for his ice cider, he follows traditional techniques that are "true to the quality denomination of Quebec". He reached out to renown American ice cider maker Eleanor Leger of Eden Cider of Newport Vermont, crediting her for helping him understand the makings of ice cider. Based in Sweden, Andreas uses cryoconcentration – which is where the apple juice pre-fermentation is frozen to separate the water from the juice. The juice is then racked (siphon) out of the frozen mass of water and then fermented. Andreas" data-medium-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2016/07/Cider-Chat-Episode-036-Andreas-Sungren-Brannland-Cider.jpg?fit=200%2C300&ssl=1" data-large-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2016/07/Cider-Chat-Episode-036-Andreas-Sungren-Brannland-Cider.jpg?fit=200%2C300&ssl=1" /> Andreas Cider Making at Brännland How to define cider? "A wine made from 100% apple juice. Made in the same way as wine. "Honest cider that has at least 50-60% apple juice." Why not call it ice apple wine? "Cider is the word used to differentiate a grape wine from an apple wine." Ciders found at Brännland Ice cider – won a gold medal at SISGA 15 held in Asturia Spain Perle – slightly sparkling/semi dry The specifics of Brännland iscider can be found here Contact for Brännland Ciders Website: http://www.brannlandcider.se/ Mentions in this Cider Chat Christian Barthomeuf Quebec ice cidermaker Eric Bordelet French cidermaker Domaine Dupont French cidery Randall Grahm listen to 012: Randall Grahm | Bonny Doon Vineyard, CA Keep #ciderGoingUP Become a patron today at Cider Chat 's Patreon page

Stem Cider was started by Eric Foster and Phil Kao, Michigan natives who founded their urban cidery in Denver Colorado. Since opening in 2014, they have already been awarded a bevy of cider medals at the Great Lakes International Cider and Perry Competition (GLINTCAP) see list below. Eric Foster" data-medium-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2016/07/38-Stem-feature-200x300-1.jpg?fit=200%2C300&ssl=1" data-large-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2016/07/38-Stem-feature-200x300-1.jpg?fit=200%2C300&ssl=1" /> Eric Foster Stem brings apple and "single strength" juice in from Colorado's western Slope towns of Paonia, Hotchkiss, and as well as the state of Michigan and the Pacific Northwest. Ian Capps, head Cider Maker, Eric Foster, co-founder and CEO, Phil Kao, co-founder and his son Jasper. " data-medium-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2016/07/38-38-eric_phil_ian-300x300-1.jpg?fit=300%2C300&ssl=1" data-large-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2016/07/38-38-eric_phil_ian-300x300-1.jpg?fit=300%2C300&ssl=1" /> Ian Capps, head Cider Maker, Eric Foster, co-founder and CEO, Phil Kao, co-founder and his son Jasper. 10 GLINTCAP Awards 2016 for Stem Ciders Le Chene – Silver/Wood Aged Cider and Perry Whiskey Barrel Aged Apricot – Silver/Wood Aged Cider and Perry Banjo – Bronze/Wood Aged Cider and Perry Perry – Bronze/Wood Aged Cider and Perry Crabby Neighbor Bronze / New World Cider – Modern L'acier Bronze / New World Cider – Modern Winesap Bronze / New World Cider – Modern Branch & Bramble Bronze/Fruit Remedy Silver/ Hopped|Herbal Cider Contact info for Stem Website: www.stemciders.com/ Stem's Tap Room hours Stem Cider menu wall in Tap Room" data-medium-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2016/07/stem_ciders_menu_wall.jpg?fit=290%2C300&ssl=1" data-large-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2016/07/stem_ciders_menu_wall.jpg?fit=517%2C535&ssl=1" /> Stem Cider menu wall in Tap Room Mentions in this Cider Chat @HVmidwinterfest Huon Vally Mid Winter Fest Patrons at the $3/month or more receive the Neil Worley chat on Keeving. A 15-page document loaded with keeving tips. There are more offering for Patrons, find out more by visiting the Patreon page for Cider Chat.

Who is Tim? Tim Larsen was at the all day event, Pour the Core in Brooklyn, NYC waiting on a long line of thirsty cider drinkers. During a the break between sessions I was able to squirrel away with Tim in a back corner of the Brooklyn Expo Center and chat Snowdrift ciders and their perry. Tim Larsen" data-medium-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2016/06/37-Tim-Larsen-feature-200x300-1.jpg?fit=200%2C300&ssl=1" data-large-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2016/06/37-Tim-Larsen-feature-200x300-1.jpg?fit=200%2C300&ssl=1" /> Tim Larsen In this Cider Chat Snowdrift Ciders – 9 ciders that won awards in April of 2016. cider making components such as, anthocyanin pigments generate the rose hue in rosé cider during cidermaking. polyphenolics in cider Procyanins – are members of the proanthocyanidin (or condensed tannins) class of flavonoids. Bittersharp ( low in tannin and high in acid) vs Bittersweet (high in tannin, low in acid and high in sugar) apples for cider 2016 GLINTCAP Awards for Snowdrift Ciders Barrel-aged Cornice 7.5% – Old World Heritage/Best in Class Cornice – English Cider/Gold Reserve Perry – Tradtional Perry/Gold Red Cider 7.5% – New World Cider Modern/Silver Seckly Perry – New World Perry/Silver Sickled Pear – Reserved Perry Cliffbreaks Blend 7.5% – New World Cider Heritage/Silver Orchard Select 8.3% – New World Cider Heritage/Bronze Semi Dry – New England Cider/Bronze Contact Info for Snowdrift Cider Website: http://www.snowdriftcider.com/ What does Tim drink when he doesn't have a Snowdrift in hand? EzOrchard Alpenfire Cider Become a Patron of Cider Chat for as little as $3/month and help keep this chat thriving. Join in on the chat via Patreon

Shannon Edgar's historical Cider town of Sherborn Massachusetts Stormalong is already winning awards! In spring of 2016, at Michigan's Great Lakes International Cider and Perry Competition (GLINTCAP) Stormalong Hard Cider took home 5 medals! Look at the bottom of the page for the listing. This chat begins with Shannon and Benjamin Roberts-Sano who works with Shannon creating their delicious ciders by discussing Sherborn's cider history and the Holbrook Cider Mill (1890). Shannon and Ben The Town of Sherborn has Cider History The Hollbrook Cider Mill exported Holbrook's Champagne Cider to Great Britain, Denmark, Germany and Belgium and in the US as far as Texas and Nebraska. It was advertised as "The World's Largest Cider Mill" producing 1.25 million gallons of cider per year.The mill in town was also invented and patented the Steam-Powered Cider Press (1871) and used sand to filter the cider to remove "impurities". The mill was the largest employer in the town. Stormalong is a Folklore Hero Hear about folklore hero A. B. Stormalong, who throw back barrels of cider like you and I drink pints. This sea faring storybook character felt like the right fit for Shannon to use in the branding of his cider. Stormalong Hard Ciders Legendary 6.9% The Grand Banks 9.5% Dry Hopped And Stormalong has a Rare Apple Series too! Wickson Kingston Black Heritage GLINTCAP 2016 awards for Stormalong Hard Cider Category: New World- Modern Bronze: Stormalong Cider – Boston Heirloom Bronze: Stormalong Cider – Legendary Dry Category: English Silver: Stormalong Cider – Kingston Black Category: Hopped/Herbal Silver: Stormalong Cider – Dry Hop Wood Aged Cider and Perry Bronze: Stormalong Cider – The Grand Banks – Whiskey Tasting Room for Stormalong? Visit Heritage of Sherborn which features flights of Stormalong. More on Alfred Bulltop Stormalong – watch a fun tale via YouTube Contact info for Stormalong: Website: http://stormalong.com/ciders/ Patrons of Cider Chat can listen to the full conversation with Shannon and Ben discussing cidermaking techniques with barrels, bottle conditioning or not, and cider analysis. Follow Cider Chat on Twitter @ciderchat

Danielle von Scheiner is putting the "BIG" back into New York City's apple love, with her new cidery Big Apple Hard Cider. Danielle von Schiener " data-medium-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2016/06/IMG_3523-e1504053938263.jpg?fit=225%2C300&ssl=1" data-large-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2016/06/IMG_3523-e1504053938263.jpg?fit=300%2C400&ssl=1" /> Danielle von Scheiner Danielle began learning the science of fermentation at the age of 12 while helping her dad make wine. More recently she began experimenting with apples and then after a motorcycle accident (she was hit by a NY cab) she thought of the old saying "We all have two lives and the second one starts the moment you realize you only have one". From that point on she's been going 'full throttle' into cidermaking. Where can you find Big Apple Hard Cider? As it is a new cidery, it is still rolling out as this podcast goes live in the month of June. I recommend asking for Big Apple at your favorite cider taps and stores and when you head to New York check the Big Apple website Big Apple Ciders mentioned in this chat? And do note that Danielle's makes ciders that are inspired by the people of New York City and its boroughs. Brooklyn – inspired by a dear friend that Danielle speaks about on in this chat. This cider won a gold medal (2016). Navy Yard – conditioned in a "Peated" bourbon barrel from Kings County Distillery. Hell's Kitchen – made with Sriracha sauce Gift Box" data-medium-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2016/06/35-Big-Apple-Cider-gift-box-200x300-1.jpg?fit=200%2C300&ssl=1" data-large-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2016/06/35-Big-Apple-Cider-gift-box-200x300-1.jpg?fit=200%2C300&ssl=1" /> Gift Box The gift box pictured above and mentioned in this chat from Murray's Cheese had inside. Eclectic names for each cheese that would make any cider lover smile wide and say "More please!" Roomano 3 Year Ewephoria Sheep Milk Gouda Saint Stephens Four Fat Foul Apple Locust Honey MAST sea salt chocolate Barrels used by Big Apple Hard Cider Kings County Distillery Van Brundt Stillhouse Breuckelen Distilling Danielle and Josh von Scheiner at Brooklyn's Pour the Core" data-medium-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2016/06/35-Big-Apple-Cider-Danielle-and-Josh-200x300-1.jpg?fit=200%2C300&ssl=1" data-large-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2016/06/35-Big-Apple-Cider-Danielle-and-Josh-200x300-1.jpg?fit=200%2C300&ssl=1" /> Danielle and Josh von Scheiner at Brooklyn's Pour the Core What to do while in NYC or Danielle's notable locations. Gingerman – may have ciders on tap or in bottle Wassail – New York City's ciderbar – closed Standard Beirgarten Drunk Shakespeare Contact info for Big Apple Hard Cider Website: https://www.bigapplehardcider.com/best-of-the-big-apple/ Ria at Drunk Shakespeare " data-medium-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2016/06/35-Ria-AT-Drunk-Shakespeare-300x200-1.jpg?fit=300%2C200&ssl=1" data-large-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2016/06/35-Ria-AT-Drunk-Shakespeare-300x200-1.jpg?fit=300%2C200&ssl=1" /> Ria at Drunk Shakespeare

Adam Krakowsk's new book Vermont Prohibition: Teetotalers, Bootleggers & Corruption (2016 Arcadia Press) carves out the state of Vermont's cider, beer, and spirits history in relationship to prohibition. Vermont Prohition: Teetotalers, Bootleggers & Corruption" data-medium-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2016/06/34-Feature-200x300-1.jpg?fit=200%2C300&ssl=1" data-large-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2016/06/34-Feature-200x300-1.jpg?fit=200%2C300&ssl=1" /> Vermont Prohition: Teetotalers, Bootleggers & Corruption Vermont Prohibition covers, the politics, policy, economics, religion and social impact that prohibition had on Vermont. Read about the Liquor Law of 1853 that targeted distilled spirits while conveniently protecting cider. 1880's to 1890s the term Hard Cider started being used in the law books. So was Hard Cider considered adulterated cider? The jury is out, but the verdict feels pretty close. Adam Krakowski" data-medium-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2016/06/IMG_2950.jpg?fit=225%2C300&ssl=1" data-large-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2016/06/IMG_2950.jpg?fit=480%2C640&ssl=1" /> Adam Krakowski In this chat Adam discusses: Why Vermont actually had 80 years of prohibition The Temperance movement The difference between ethanol alcohol and methanol alcohol How the law was written to help cider avoid prohibition NASCAR's ( National Association for Stock Car Auto Racing) relationship to prohibition Switchel Adam Krakowski's book on Vermont Beer Mentions in this Cider Chat Scott Wheeler"s book:Rumrunners Revenuers: Prohibition in Vermont Caledonia Spirits Mad River Distillery Vermont Historical Society Bottle Pasteurization link to help you stop fermentation of back sweeten carbonated cider

Part 2 at Farnum Hill Cider Delve into tasting 7- ciders with the Farnum Hill Cider team. This is Part 2 with this OG cidery and orchard. Steve Woods, whom along with his wife Louisa D. Spencer who founded the cidery, explains how this tasting, which takes place 3-4 times per week, is conducted. Nicole Leibon, Steve Wood, Louisa Spencer" data-medium-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2016/05/Nicole-Steve-Louisa-e1504053729492.jpg?fit=300%2C225&ssl=1" data-large-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2016/05/Nicole-Steve-Louisa-e1504053729492.jpg?fit=840%2C630&ssl=1" /> Nicole Leibon, Steve Wood, Louisa Spencer In this Cider Chat The descriptors fly, laughter follows and somehow despite tasting 7- ciders the team is able to stay on task and get their notes completed as they work towards perfecting their cider. We then head back up to the orchard with Nicole Leibon and Steve to finish our chat from last week. We explore terroir and discuss the cider market. Soon Louisa Spencer arrives to join in and Nicole heads home. This recording offers a treasure trove of cider info and a front seat to a chat where we wrangle with what is currently going on with cider, how Farnum Hill is maneuvering the market and misconceptions on cider apples. Cider topics covered in this chat Will the cider market crash? What can we find out from the craft beer market? What defines Farnum Hill Cider? Should cider be saved for special occasions? Listen to 031: Steve Wood in Part 1 Contact for Poverty Lane Orchards & Farnum Hill Ciders Website: https://farnumhillciders.com/orchards Address: 98 Poverty Lane, Lebanon, New Hampshire 03766 Telephone: (603) 448-1511 Become a Cider Chat patron and help keep #cidergoingup

Enjoy Part 1 of a two part chat with the founders and cider makers of Farnum Hill Cider, in Lebanon New Hampshire. This OG cidery sits on the slope of Farnum Hill with nearby town of White River Junction and the Connecticut River to the east. Like many New England orchards and farms there is not necessarily open continuous land, but small acreage here and there, wherein the case of FHC- cider apple trees are planted in large and small fields of 3 to 4 and 20 acres plots. Farnum Hill is highly regarded for their cider, producing select cider apples, and is one of the key tap roots for moving cider out of the back room barns and into the minds of craft libation connoisseurs for the first time post prohibition. Not that there is anything wrong with back room barn cider. The Founders of Farnum Hill Steve M. Wood and Louisa D. Spencer Founded the cidery in 1995 while already planting Poverty Lane Orchards in the late Make sure to note during this chat how many scions have passed out of this site and across the US. Steve Wood in the Orchard" data-medium-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2016/05/32-feature-Steve-Farnum-Hill-200x300-1.jpg?fit=200%2C300&ssl=1" data-large-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2016/05/32-feature-Steve-Farnum-Hill-200x300-1.jpg?fit=200%2C300&ssl=1" /> Steve Wood in the Orchard In Part 2 /Episode 032, a candid chat with Steve and Louisa. Lousia Spencer" data-medium-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2016/05/32-Louisa-Spencer-Farnum-Hill-200x300-1.jpg?fit=200%2C300&ssl=1" data-large-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2016/05/32-Louisa-Spencer-Farnum-Hill-200x300-1.jpg?fit=200%2C300&ssl=1" data-src= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2016/05/32-Louisa-Spencer-Farnum-Hill-200x300-1.jpg?resize=200%2C300&ssl=1" /> Lousia Spencer For this chat, we (Steve, Nicole and Ria) walked up the hill to the top of the orchard where Steve provides the backdrop surrounding the early beginnings of Farnum Hill. Nicole Leibon LeGrand" data-medium-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2016/05/32-Nicole-Leibon-LeGrand-300x200-1.jpg?fit=300%2C200&ssl=1" data-large-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2016/05/32-Nicole-Leibon-LeGrand-300x200-1.jpg?fit=300%2C200&ssl=1" data-src= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2016/05/32-Nicole-Leibon-LeGrand-300x200-1.jpg?resize=300%2C200&ssl=1" /> Nicole Leibon LeGrand Ria and Steve Wood, chatting above an orchard on Farnum Hill A chat overlooking Farnum Hill 1965 – Steve was eleven years old when he started working at the farm. His dad was an apple farmer and the local doctor. Steve and Louisa arrived back to the farm in 1973…post college 1984 bought Poverty Hill Orchards 1989 planted the first commercial size cider orchard in the US – a 1000 trees 1995 Became bonded to begin selling cider 1990s – Steve began studying winemaking Throughout the 90s they began planting more and more fruit trees "During the 90s we started throwing apples in the ground." Contact and Visiting info Poverty Lane Orchards & Farnum Hill Ciders Website: https://farnumhillciders.com/ Address: 98 Poverty Lane Lebanon, New Hampshire 03766 For patrons of Cider Chat, via Cider Chat's Patreon page there will a YouTube clip available for viewing Steve Wood blending cider. It will go live on Thursday May 26th. It is easy to become a patron and it really helps this chat thrive. Please do consider becoming a Patron of the Chat today!

Sam Reid is based in Tasmania, a state of Australia. He is a partner at Willie Smith's Cider and President of Cider Australia. Sam Reid Cider in Australia Tasmania is what Sam calls the smallest state of Australia…which by the way mainland Australia is equal in size to the continental United States. It was colonized by the English who used it in the 1700's as a penal colony. It is also in the southern hemisphere so the apple growing region is found in the south on both Australia and Tasmania. It use to be well known as the Apple Isle a claim to fame that I suspect will in time return full on. Dr Tim Jones Willie Smith's cider maker Apples and Cider Making in Australia There are 30 apple growers in Tasmania. When asked what would best describe Australian cider, Sam said the overall cider style for the country is a New World commercial style, with fresh apples, filtered (crossed flowed filtered), carbonated and a bit sweet to please the current customer palate – with an overall ph of 3.6. Whereas for Tasmania ciders Sam says, "There isn't one specific style". Willie Smith's where Sam is the CoFounder/Managing Director they tend towards the French Style of cidermaking, with less emphasis on the acid. Willie Smith's ciders are also unfiltered and oak aged and note that they do have special release ciders in 750 ML bottles which makes a visit to their Tasting Room (The Apple Shed) even more worthwhile. Andrew and Ian Smith How to get to Tasmania? Take an hour and half flight from Melbourne Take an overnight ferry from Melbourne to the port in Devon. You can take car on the ferry. Spreyton Cider is the first cidery that you can get to once off the ferry. Head south into Cole Valley and look for Red Brick Road Cider and Two Metre Tall Farmhouse Ale and Cider in Launceston. Lost Pippin cider, Pagan Cider, Frank's Cider and so much more Click on the link to Tasmania Cider Trail and put it on your plans for a perfect cider holiday Huon Valley Mid Winter Festival July 15-17, 2016 The Apple Shed at Willie Smith's All of Willie Smith's ciders are produced on site. The farm itself is 150 acres (40 hectares). Willie Smith's Apple Shed Willie Smith's is 30 minutes south of Hobart, Tasmania. Hobart is the capital of this Australian state. The actual region where Willie Smith's is located is the Huon Valley. Contact info for Willie Smith's Website: https://www.williesmiths.com.au/our-story Mentions in this Cider Chat Cider Australia Support ciderGoingUP by joining the Cider Chat Patreon page

"There is always something going on" say Nat West at his Reverend Nat Taproom in Portland Oregon. Nat West in the 3500 square foot Packing Room In this Cider Chat Ria met with Nat before she headed over to CiderCon2016 later that same day. This chat provides a tour of the taproom and production space. Discussed are some of his crazy ass fermentations that aren't cider, but does show Nat's passion for – Fermenting! The facility has both a Taproom that shares space in the front room which is 3500 square feet. You can hear the cider workers in the background bottling and getting the site ready for a 100-person bus tour that was rolling in later that same morning. Nat chats on how many of the Pacific Northwest cidermakers use Juice from: Hood River Juice and Fruit Smart We discussed non cider fermentations: Tepache – a fermented pineapple drink Kumiss Mongolian Milkwine And the Fermented Lamb Leg Cider made with an 8-pound lamb leg. Listen to 019: Neil MacDonald | Orchard Parks Farm, UK discuss how the Brits have had meat added into ciders in the past and his mention of lamb legs. The production area at Rev Nat's is directly behind the Tasting Room The large window door rolls up letting the TapRoom open to the outdoors The well worn forklift in the packing room Reverend Nat's Hard Cider Update Closed in September of 2023 after twelve years in business Support more Cider Chat by becoming a Patron today - go to the Cider Chat Patreon page and join!

Tom Oliver shares his approach to hopped cider and the best of what the US and UK have to look forward to in the cider market. What he saw in US hopped ciders back in 2013 ignited his desire to try his hand at adding hops to cider to his bittersweet cider. He worked with 3-different cider blends and Cascade hops, and in turn "ramped up" the bittersweet element to give a bit more of the drying finish. The hop from the Czech Republic Kazbet was also used and provided a very different profile and balance to the Cascade. I had a chance to taste his At The Hop pictured below and it was delicious. What makes cider unique? "Sharing our techniques or what some might consider trade secrets." Tom's "Free suggestion" for a cider that will conquer the world??? "If you make a bottle fermented cider with Wickson Crab Apple and put it in small bottles with just enough sweetness to balance it out – it will be the perfect celebratory wedding drink! What does a US cider offer that is different than the UK cider? The "massive fruit aroma" which helps compensate for the absence of the bittersweet in the US. Tom Oliver at CiderCon2016 Mentions in this Cider Chat The implications of the CiderAct. Concentrated juice's use in cidermaking Real cider and a probable definition of craft cider Who can call them self a craft cidermaker? What is Good Cider? When you smell it, it does this… When you taste it, it does that… and overall this is what you get with it… Tom's Tips on the Business of Making Cider Look carefully and set your goals. Is it to make cider and perry or to make money? AND -Thank goodness for the course he took with Peter Mitchell in 1999 on principles and practices, so that he knew fully what he was getting into. "I get no satisfaction from huge amounts of money. What I do get satisfaction from is knowing that you have enough, to make the best cider you can. If you are making the best cider, you see the reaction of people tasting the cider." Contact Info for Oliver's Cider and Perry Website: https://oliversciderandperry.co.uk/ Thank you to our Founding Sponsor Cider Cellars Importers of real cider from the UK – Cider Cellars is not longer in business – but we are keeping this up for historically mapping the history of Modern Day Cider. Support this Podcast via the Cider Chat Patreon Page

When John Bunker talks or teaches Apple Identification he doesn't begin with the apple. He always goes back to the root of the tree…unless it is one of the Eric Clapton apples, i.e., you immediately recognize it as a variety that you all ready know. John provides a great metaphor for recognizing apples that you have learned to instantly know, much like you would a riff from your favorite musician. The core of the issue is your knowledge base of beginning to recognize key attributes that stand out during the apple identification process. Cammy Watts and John Bunker Where to start with Apple Identification? John says it, Begin by learning at least 24 varieties Two to learn first: Macintosh Cortland "You want to obsess over a Dingaling Sweet, not a Mac or Cortland apple." Is it a seedling tree? When asked: How old it the tree? John says, "I need to see the tree to determine if it is a seedling." You learn what are the attributes or the characteristics of the tree Even a hundred years later you can see the graft. Determining the age in Apple Identification Trunk diameter. Is it hollow. All old trees are hollow, so you can't do a core sample. " "They are coreless" Is there a pattern? Are they in rows? Can you see how they were planted? What was the distance between the trees? When you are finally ready to look at the fruit you have eliminated what it could be. Can you test the DNA of an apple? The collection of DNA of apples is relatively new in the span of history. How do we then find out if what we have is a particular apple? John says, "You eliminated the pool, you are like Sherlock Holmes" Apples mentioned in this Cider Chat Northern Spy Baldwin Oldman Sweet Poundsweet Gravenstine Blue Pearmain Northern Spry Ben Davis Givens originated in Topsom Maine Harrison and Hues Campfield Wanted info on the Fairbanks apple Honeycrisp Gala FEDCO Trees Catalog John Recommends: Books: Apples of New York SA Beech 1904 2 volumes Contact Super Chilly Farm Website: Go to Out on a Limb Apples the website for Super Chilly Farm is not updated. Become a Patron of Cider Chat via the Cider Chat Patreon Page

Austin Eastciders is helping to make Austin Texas a cider mecca in a land where the apple root faces harsh growing conditions. Aaron Anderson is the R&D Coordinator at this growing cidery. He sat down for a chat with me at CiderCon2016 in Portland Oregon during the United States Association of Cider Makers conference. The head cidermaker is Preston Nickens. Aaron Anderson Austin Eastciders opened in 2011 and is distributed in cans and draft throughout Texas and into Oklahoma, New York and New Jersey. The cider is selling so fast that come June of 2016 they will be moving into a much larger production facility. Austin Eastciders ciders available Texas Honey Cider, with wild flower honey sourced from Texas 5% Original Dry Cider 5% An English cider called Gold Top was produced but at that point Texas cider drinkers weren't ready for a bittersharp/sweet cider. That cider is still being produced, but is barrel aging. There is also a hopped cider made with full cones. The juice from the cider is sourced from the UK, France, Italy, and the Pacific Northwest. It is easy to taste the bittersharp and bittersweet apples in each can that was tried during this interview. Contact for Austin Eastciders Website: https://austineastciders.com

Keeving Made Simple, but oh so Dandy at Worleys Cider Neil Worley's makes cider in the area of Great Britain called Somerset. Climb the high hill at the farm and your can see the Bristol Channel. It is a remote location by UK standards and the soil at the farm is only 3 inches in depth before you hit limestone. Thus, instead of growing apples at the farm, the apples are brought up the hill from the orchard at the old Taunton Cider Mill. Neil Worley Meeting Mr Worley Neil traveled to Portland Oregon in February 2016 to speak at the United States Association of Cider Makers annual event called CiderCon, which is were I caught up with him to chat about the cider making technique called "keeving". What is Keeving? It is a process, whereby the nutrients of the sweet cider (before fermentation) are removed from the juice. During this process the nutrients float to the top of the juice forming a brown cap that Neil says looks like a "brown omelette". The brown cap is punctured and the juice is rack over into a new container to then be fermented into cider. As there are no nutrients in the juice that was keeved, the yeast will not digest all the sugars in the juice thus leaving a refreshing cider that has a dry yet sweet flavor profile. Worley's Cider has won numerous awards and Neil is highly regarded for his cider making. Worleys Special Reserve – Keeved Cider If you would like to visit Worley's, there is a good chance that they can be found at a local fair or outdoor market on the weekends. In essence, try to set up the visit ahead of time. Contact for Worley's Cider Website: http://www.worleyscider.co.uk/ The full transcript of this chat with Neil including all the details he shared on keeving is available for patrons of Cider Chat. Go to Cider Chat Patreon Page and find our how you can receive your copy of this informative chat with Neil discussing the technical aspect and tricks of keeving. Thank you to Cider Chat's founding sponsor "Cider Cellars Importers" – importing UK cider to the US! Listen to Linda's promo in this chat as she pronounces each apple variety.

Jim Wallace is a cheese maker and cheese tech a.k.a the "Cheese Guru" at New England Cheesemaking Supply in Ashfield Massachusetts. When not helping the cheese world sort through problematic cheeses, he teaches classes at his home...in his cellar where he also ferments wine, beer, and cider and has his beloved cheese cave. Our goal for this chat was to have a cider and cheese pairing and discuss a baseline approach for discerning between the right cheese to choose for a pairing. Find the full show notes to this chat at ciderchat.com Go to Episode 25 Jim Wallace | Cider Pairing with a Cheese Maker at https://ciderchat.com/podcast/025-jim-wallace-cheese-maker/ Follow Cider Chat on Twitter @ciderchat

Leonard Koningswijk owner/cidermaker of Bear Cider in the Netherlands is turning his country towards cider one palate at a time. The idea was sprouted at his family home in the rural village of Beerze on the border of Germany. (Beerze means bear in Dutch.) Like many cider folk he saw the bounty of apples laden on the trees and thought something must be done with those apples. Via the internet he learned how-to press apples and make cider and took a course with Peter Mitchell on cidermaking. Leonard Koningswik cidermaker of Bear Cider He knew his country was great for growing apples but there are not any large volume of cider apples being grown. Note this is changing as the demand for cider increases, most notably south east of Amsterdam where UWE Betuwe Cider has an orchard. The cider revival is slowly gaining speed in Amsterdam, Utrecht, Den Haag, and Rotterdam. Listen to 002: Wouter Biljs | CiderCider, Rotterdam and 010-Margot Sanderse | Het Ciderhuis, Utrecht and see how two importers are making craft cider cool again. In this Cider Chat How Leonard makes cider, by importing apple juice from Herefordshire, England The lack of cider apples in the Netherlands The uphill push to educate the public on the virtues of drinking cider. Launched as Beer Cider in 2012, the name has been changed in 2016 to Bear Cider. Leonard and I discuss the branding of his product, which startup cidermakers should find particularly interesting. Ciders Sprankelende Nederlandse Appelcider 5.3% Sprankelende Nederlandse Appelcider 5.3% corked Stille, Vintage 2014 "Single Variety" Dabinett appelcider 8% India Wheat Cider, Collaboration with Brouwerij (brewery) Het Uiltje 6.5% Bear Cider cidermaking process Imported 350 hectoliters of apple juice from UK in 2015 – equals 9,246.02 gallons Shipped in a 1000 liter IBC, which are a square plastic vessel Ferment right in the IBC Netherland Cider Tourist – Landing at Schiphol airport Bear Cider in Albert Heijn's right in Schiphol Airport Located right outside the terminal is Citizen M hotel, which serves Bear Cider In Amsterdam, Appels en Peren, new retail cider store by Rembrandtplein. – de Sterk go via the tram from Centraal Station which has a great selection of ciders and beer Contact Info for Bear Cider Website http://beercider.nl/ Address: De Boomgaard 11-1 1243HV 's-Graveland Telephone: 035-887 52 22

Alec Steinmetz, Will Correll and Matthew Meyer are sharing their story of starting an urban cidery. This is Part 1 of what will be an ongoing story of the start-up Buskey Cider of Richmond, Virginia. The cidermaking tanks arrived in February 2016. 5 wine tanks 4 brewing tanks, which are conical They pitched the yeast for Buskey's first cider on March 16, 2016 2 - 30 barrels tank pitched with one strain 4- 15 barrel tanks all have different strains 3- 4.2 barrel tanks for specialty ciders Opening date is expect in late April when they hope to be serving the first cider to the public. They are working towards a 20-24 day production time. Full show notes and Alec's startup tips at https://ciderchat.com/podcast/alec-steinmetz-buskey-cider-virginia/

Getting to cider for Gregory Hall, was one part luck and a whole lot of beer. When his father John Hall founded the Chicago based Goose Island Brewery in 1988, it took only 3 years before Greg was at the helm of brewing.Twenty years later in 2011 the brewery would be sold to Anheuser Busch-B InBev. The 2011 sale set Greg free to move on to his next great adventure - Virtue Cider. I was curious to ask Greg about what a cidermaker should consider for the long run if they want to parlay their business to the next level as father Hall's did with Goose Island and Greg did with Virtue only 3 years later again - this time selling Virtue's majority stake to A-B InBev. Obviously one must have a good product and as Greg tells it he looked to the European cidermakers for inspiration and direction. "I went with my laundry list of question that I was use to asking at breweries,most of which were fairly technical and found out very quickly that I was asking the wrong questions.Traditional cider making is a multi generational effort. They sure as heck weren't measuring PH in 1830's" Find the full show notes to this chat at ciderchat.com searc for episode # 021

Bill Bradshaw is a photographer, an author of three cider books and consider by many to be a Cider Ambassador for UK ciders. I met with Bill at the United States Association of Cider Makers annual conference in Portland Oregon in February 2016. Later that same day, Bill was to present an overview of UK ciders to the conference attendees. For this chat I asked Bill to give us a peek on some of his highlights for the OMSI presentation and to discuss what a cider tourist might find or where to go when seeking ciders in the UK. Find the full show notes at https://ciderchat.com/podcast/021-bill-bradshaw/ Follow on Twitter @ciderchat

Curtis Sherrer is barreling aging single variety apples at Millstone Cellars. An old grist mill dating back to the 1850s houses the Tasting Room. "We will have 50 barrels and then settle on 15 to pick from to blend for that one cider that will be bottled" Curtis Sherrer, Millstone Cellars "If you are looking to save money, all you need is a barrel. You don't need chillers." Millstone's Cider Making Instead of pressing multiple apples and creating the sweet cider that will then be fermenting – Curt keeps apple varieties separate until he finds the perfect balance At the "Old Grist Mill" they use a cloth press on site that dates back to 1850s. Says Curt of the goal behind choosing to become a cidermaker, "Let's take apple juice and see how close we can get to making a chardonnay" "No one knows what the Jonathan apple variety can do at different maturity levels or what it can do on different yeasts. So we will have 20 barrels of Jonathan with different yeasts. We used beer yeast, cider, wine, sherry yeast and now we have come down to four primary yeasts." Curt's Recommendations Look at bending much like ones does with spices and ingredients: See what will make the most savory cider. The learnings garnered from making cider from single variety apples, until the final blend are abundant. You will learn in this chat about: How maturity ( of the apple and cider) matters How does maceration change it? Maceration is what happens when you wait to press the pomace (crushed apples), letting the pomace sit for a bit, like 24 hours to 2 days or even longer. Learn the taste differences between free run apple juice where the pomace is barely pressed versus crushing and pressing immediately. What can you expect at the Millstone Cellars Tasting Room? Up to and over 7 ciders, cysers ( cider fermented with honey) and meads. Ciders made with locally sourced hops, baby ginger, peaches, pears, cherries, and spice bush. Take a tour and have a tasting (only on weekends). Millstone serves their cider on tap making it a great stop to bring your lunch or early dinner and have a glass out on a picnic table. Start up Cidery Tips: Put time into your Cider Name Package design Think Trade Marking your brand and your cider name. 3 Main Millstone Ciders If you visit expect more ciders on hand as they have seasonals and new ciders they are working on continually. Farmgate – made with "pure apples" meaning nothing is added Hopvine – blend up base cider and then add hops and might add a bit of honey or cryo-cider (frozen cider) Gingeroot – made with organic baby ginger and local blueberry honey Not so much what the winemaker or cidermaker does. It's what kind of fruit comes into the door. If you are getting quality fruit coming in through the door, It's yours to screw up. Contact info for Millstone Cellars Update: Millstone Cellars is Closed Addrees of the mill – 2029 Monkton Road – Monkton, Maryland Mentions in this Cider Chat Martha Stewart: The link to this article is no longer current but it was titled "Hard Cider Like You've Never Seen It Before: Millstone Cellars" Edinburgh Cider Review a podcast hosted by two gents discussing ciders that they are drinking and more. No new episodes listed since September 2015 Pennsylvania Cider Guild

Neil MacDonald is a self described "man of the soil". He co-launched Orchard Pig Cider in 2004. His specialty is apple growing and the primary process of the cidermaking at Orchard Pig Cider. This recording was taped with Neil at CiderCon 2016 in Portland Oregon. Neil MacDonald, Orchard Park Farms and Orchard Pig Cider The Path to the Orchard Pig Cider Neil was granted a scholarship from the Nuffield Farming Scholarship Trust which has helped him hone in on his apple growing passion and helped him travel around the world. Neil uses what is a called a "Bush Orchard" in the UK, which works well with the mechanics of harvesting within high density orchards for a maximum harvest. What is a bush tree? Free standing root stock. A 111, 106, or M25. Neil's farm is currently doing some trials with an A2, B118, P18 root stock. Anything smaller than a 111 or 106 are not strong enough to handle the mechanical harvesting. The trees are growing 18 feet tall….And they join up like a high hedge. The width of the row is 18 feet wide. If you limit the row size it will limit the use of mechanical harvesting. The cost structure for maintaining this type of orchard Neil says, "Is considerably less than a high density orchard." Neil discusses what is required when putting in a 100 acres of apple trees per man with his system of orchard production. 1 man 1 tractor 1 sprayer 1 harvester 1 mechanical pruner All this equals – extensive commodity producers! The two main objectives for growing fruit Price – the farmer receives in payment for the crop yield Yield – the amount of fruit that can be grown. From this vantage the orchardist looks at the consumer, which in this case is the cidermaker and meets exactly what the cidermaker looking for: Apple juice quanity Acid Sugar Tannin Mechanical Harvesting in a nutshell The process is broken down a bit in this chat as follows… but really Ciderville it is best to listen to Neil to get the full scope of what he is describing.) Allow the fruit to fall on the ground, which insures that the fruit is fully ripe, the sugars are fully turned and the starches are gone are from it. Allowing the apples to fall on the ground encourages the natural yeast for the first ferment. Early fermentation comes from the yeast in the orchards. The secondary from the fabric of the building where it is fermenting, rather than using cultured yeast. Fun cider Facts discussed in this Cider Chat: Only 1% of alcohol by volume and all pathogens are gone. So why not allow apples to drop on the ground and then harvest? Neil chats: Rats in cider? And the not uncommon addition of a leg of mutton into a cider, for a short period of time. Neil's notes on cider makers here in the US? They are coming from it as either a brewer or winemaker and as such approach it from 2 completely different paths. Winemakers are very clean stylistically Brewers approach it from the hop it up perspective. US cidermakers have a lot to learn from our neighbors to the east and chats like this one with Neil MacDonald will certainly help us more forward to create a sustainable cider trade. Orchard Park Farms Website: Orchard Pig Cider Hornblotton, Somerset England, BA4 6SF orchardparkfarms.com Contact [email protected] let him know you heard about this internship via Cider Chat Apprenticeship at Orchard Park Farms go to 39:40 minutes in on this podcast to listen to the description of the intern position. It ends roughly at 41:30. Qualities: 25 or older Grafter scientific background is a good quality to have responsible for Orchard trials. Neil quotes I loved from this chat: Make a good quality apple cider. If it is good it will stay. If it is poor you will lose sales and it will fall away. Quality and drinkability…I use quaffability a lot. Every orchard is a permanent experiment. Sponsor of this Cider Chat Are you thirsty for some UK ciders? Check out Press Then Press for US shipping. Cider Cellars has now closed their on line shop. But at Cider Chat Central we will never forget their support for Cider Chat when it first launched! Thank you Cider Cellars for Sponsoring this episode with Neil MacDonald! Mentions in this Cider Chat For Sale: Mobile Juicing Trailer – this trailer is long gone since this episode was posted. Keep listening for more news from Ciderville!

You might know Darlene Hayes by her blog All into Cider. There you can find some quick cider cocktail lore and recipes. Yes, Cider Cocktails are hot…again! That's right, again! Mixing spirits with cider has been favored by farmers to royalty alike (okay, not sure about the royalty, but I know my gramps used to love to age his cider in a bourbon barrel) ever since cider and spirits have been pouring. Yes, Ciderville we are both going to become a bit more "in the know" with this special chat with Darlene Hayes on how to make cider cocktails. Darlene Hayes measures out the bourbon for the Stone Fence cider cocktail New Cider Books By Darlene Hayes Author Darlene Hayes has captured the "spirit" of a cocktail made with cider in her book aptly called "Cider Cocktails, Another Bit of the Apple" (2015) Spotted Cat Press, Canada. The 2nd Edition of this book is now available! Go to this link to purchase! 2nd edition of Cider Cocktails The book provides an historical overview of classic drinks like the Stone Fence, a recipe coalling for bourbon with a semi dry cider. Darlene and I chatted as she mixed both a Stone Fence and the Gin Gin Jenny (gin, ginger cider and lime) when we met up in Portland Oregon at CiderCon in 2016. Darlene made us the perfect cocktails for a good cider chat…or it is cider cocktail chat? Cider Cocktails also has a chapter of recipes for Appetizers to serve with your cocktail. And, at the end of the book she included, "Basic Recipes". Here you will find her take on Simple Syrup, a syrup used in making cocktails and Crème fraîche, a spread used in many a yummy appetizer and more. This book is a recommended read for anyone taking the United States Association of Cider Maker "Level 1 Course in Cider Certification. And with all the new cider bars opening around the country, most notable The Northman in Chicago expected to open later this month – this is a great handbook for bartenders, cider bar owners and anyone looking to expand their cider horizons. A slice of orange peal is squeezed into the Stone Fence cider cocktail Contact info for Darlene Hayes Website: allintocider.com/ Mentions in this Cider Chat Cider Bars Wassail, New York City – now closed The Northman, Chicago – the original location is closed but there is now the Northman Beer and Cider Garden which is open once the weather in Chicago gets nice! It is along the River Distilleries Spirit Works Distillery, California Neversink Spirits, New York Clear Creek Distillery, Portland Oregon now known as Hood River Distillery Apple Country Spirits, New York – now known as Rootstock Cider & Spirits Saint George Distillery, California Sonoma County Distilling Company, California

Getting the right blend or single variety juice to make the perfect cider is part of every business plan for cideries both in the startup phase an ongoing. If you are not growing your own orchard, getting apple juice could be a real constraint – Thus these chats with two juice suppliers. In this Cider Chat on Juice Merchants At the 2016 CiderCon , two chats were recorded with global suppliers of juice. We wanted to find out what is happening both in the US and globally. Are orchards seeing the current cider market vital enough to plant trees that produce cider apples? What are the steps one would have to take to get juice from orchard to your cidery whether it is located in a tucked away island or in the middle of a city? You may find the answers in this episode surprising. And may they charge you up enough to let your local orchards or large apple suppliers know that "Yes we want cider apple juice! What are the top 5-6 varieties grown in Washington State? or 85% of the market. Red Delicious Galas Fuji Granny Honey Crisp Golden Delicious They Got Juice in the Global Market Contact for US supplier Fruit Smart Website: https://www.fruitsmart.com/ Contact for UK supplier Kiril- Mischeff Website: Kiril- Mischeff Group contact: Ian Marlow switchboard: 44(0)7718 519 113 Brook Farm Dorton Ayelsbury Bucks HP18 9NQ French varieties available via Kiril Mischeff Kermerrien Douce Moen Douce Coetliyen Bedann Marie Menard Frequin Rouge Benet Rougue Culinary Gala Granny Gloden Fuji Mentions in this Cider Chat Food Unwrapped Gluten free snacks by Vivian Lee at Lucky Rabbit Snacks is no longer in business as of 2025 Vivian Lee of Luck Rabbit Snacks a gluten free snack option and Ria of Cider Chat

John Bunker "Friend of Apples" John Bunker in this chat helps to trace the lineage in the US between cider apples and cidermakers. If you ever doubted whether you are on the right track with your cidermaking skills, Have no fear. Not only does John affirm even one's most basic cidermaking skills, but our basic love of the apple. When I asked John what he would give himself as a job titled, he thought for a moment and then said, "Friend of Apples." That friendship is helping apples throughout the US find their rightful place in history as they get identified one apple at a time. Cammy Watts and John Bunker John Bunker on making your own cider Take a clue from John when tasting your next cider or thinking about fermenting apple juice for the first time, "When it comes to my own cider, I'm just happy if I like it. Cuz it's a long way till next year. All I want is to like it, I don't care if you like it. I just want to like it." John founded Fedco Trees in Main, is involved with the Maine Organic Farmers and Gardeners Association (MOFGA) and the Out on the Limb Heritage Apple CSA. John Bunker's Books He authored of Not Far From the Tree and The Art of Apple Detection We chat about Fedco's early history with cider apples. How he met with Steve Wood of Farnum Hill Cider and Farnum Hills contribution to the cider tree nursery. It is a story of cider apple lineage in the US. John discusses meeting with Steve Wood of Farnum Hill Cider and Terry Maloney of West County Cider. You will crave a taste of West County Cider's Redfield Cider after listening to John chat about the history of this apple variety and how Terry Maloney's himself decided to experiment with the Redfield after a trip to Geneva. John says, "The Redfield is not an heirloom apple. It originated in 1940 or so. Most of our traditional American varieties are seedlings of unknown parentage." What about American cidermakers and what he suspects is happening and will continue to happen? John says, "There are so many [US] cidermakers that don't know about the English bitter sweets and may never know about them." That he considers is a good thing and not something a cidermaker should worry so much about. Contact John Super Chilly Farm website Location: 167 Turner Mill Pond Road Palermo, Maine 04354 Email: [email protected] Want to hear more about West County Cider? Listen to Ep 002 Field Maloney, West County Cider, Massachusetts Notable mentions in this chat, that you might like to follow up on. Common Ground Fair in Maine, this is sponsored by MOGFA CiderDays, Massachusetts held the first weekend of November every year. 2015 was its 21st year. Claude Jolicoeur The New Cider Maker Hand Book Tom Burford Apple Historian in the US Just a few of the Apple Varieties mention Harrison Harrison Virgina Crab Redfield click here to see what Fedco offers Is a cross between Wolf River and a Russian variety, brought back to the US by a professor for North Dakota named Niels Hanson Niedzwetzkyana considered a red fleshed apples – inside the apple. Most apples we eat are white fleshed apples. Ben Davis

At Freedom Farm, cider is on! Chris Jackson who is new to cidermaking has an enthusiasm for fermenting that is contagious. At the Farm his family is working towards sustainability and he is blogging about it all, via his website FreedomFarmTV. Chris had shared his photos of his homemade Peach Cider on Twitter and I liked him immediately. Finding out that he was blogging about grafting fruit trees made it a natural fit for Cider Chat. In this Cider Chat Different types of grafts one could do to get a different variety of apples on an apple tree. Chris Jackson Grafting methods discussed: Cleft Grafting involved cutting off a tree at its trunk. Whip Grafting is less dramatic, as you would only cut off a limb the width of one's pinky and then add on a new variety of your choosing. Grafting allows cidermakers to diversify an orchard quickly – say a 3 year period, versus waiting for a sapling to fruit. More on a number of different grafting methods via wikipedia Contact Chris Jackson at Freedom Farm TV YouTube Channel: https://www.youtube.com/@freedomfarmtv2980 Mentions in this Cider Chat Dave Wilson's Nursery – How to graft a fruit tree

Kurant Cider co-owner and head cidermaker, Joe Getz's business is expanding, just after one year into producing cider commercially in the eastern region of Pennsylvania outside of Philadelphia. Besides making cider at Kurant, Joe is also the Vice President of the Pennsylvania Cider Guild, the commonwealth's organizing body for cider producers and apple growers in PA. Cidermaker Joe Gertz Kurant Cider In this Cider Chat Kurant ciders and why he calls them untypical American style ciders. Finding a home for a cider via one brewery to another. A new move to Perkasie, Pennsylvania into Free-Will Brewing Company is the newest location. In 2016, Kurant is looking to ferment 1500-2000 gallons of cider. They source local juice and are able to make cider year-round. Find their cider on draft. Kurant Ciders, on draft Daily 5.5% Earth 5.5% Bees 5.5% Tropic 5.5% Farm 5.5% Cafe' 3.5% Spice 5.5% Contact info for Kurant Cider Kurant Cider has closed its doors Mentions in this Cider Chat Pennsylvania Cider Guild website http://www.rowanasherwinery.com/ ReAnimatro Coffee in Philidelphia, Pennsylvania Anthem Cider, Oregon – under new management and location Millstone Cider, Maryland – no longer open Ace Cider, California – under new management Maui Cider Company, Maui – no longer open Free Will Brewing Co. Teresa's Cafe – Wayne Pennsylvania that Joe mentioned has a good selection of cider taps. Oregon Country Fair

Mechanical engineer and entrepreneur Ryal Schallenberger is helping cidermakers throughout the northwest by providing a mobile juicing service. He drives truck and trailer right in to the orchard and in 30-minutes is ready to start moving through 3 bins of apples an hour with a yield of 150-200 gallons of juice per hour. Northwest Mobile Juicing offered services to cidermakers for the first time in 2015 and there is no looking back. Ryal The Road to Mobil Juicing In 2016, Ryal is looking at expanding his portfolio of juicing trailers. This will require dedicated trailers in Washington, Oregon, Idaho and a fixed location in Montana. Ryal's truck circa 2016 In this Cider Chat Ryal explains the juicing process from start to finish including the cost for starting up such a service. How it all began – It most likely started in Germany with innovation from the likes of Kreuzmayr Northwest Mobile Juicing provides: Pressing Pasteurization Packaging Inside a Mobile Juicing trailer Contact for Northwest Mobile Juicing Website: http://nwmobilejuicing.com/ Tell Ryal you heard his story on Cider Chat! Mentioned in this Cider Chat Montana CiderWorks Budwood Coop Juicing Systems in Canada is the official rep for the Austrian company Kreuzmayr where the mobile juicing equipment is made in Germany.

Who is Randall Grahm Randall Grahm has been rocking the world of winemaking for over 30 years. He began commercially selling wine under the Bonny Doon Vineyard label in 1983 when he opened the winery's tasting room in the hills north of Santa Cruz, California in the village of Boony Doon. He authored Been Doon So Long : A Randall Grahm Vinthology (2012), and has the title and responsibilities of being President for life of Bonny Doon Vineyard. He is a four time winner of the James Beard Award. Randall Grahm Randall's accomplishments in the world of wine are as unique as the man himself. • Aptly titled the Rhone Ranger of California for his work with Rhone varietals. • Pioneered the use of screw on caps on premium wines. Read the most recent list of Randall Grahm's accolades. In this Cider Chat While I have long enjoyed Bonny Doon wines, I was in Santa Cruz to chat with Randall about Bonny Doon cider • 2013 Querry – 750ml is made with pear, apple and quince • Winter Nélis Sparkling Perry Both of the above product are a bit past their time, though a bottle here or there may show up. If so do expect it to be a bit oxidized by 2024. A Grahm Update 2022 Grahm sold the Bonny Doon Brand in 2020. Listen to the most interview with Randall Grahm with Cider Chat on Episode188 recorded in 2019 at his new endeavor Popeluchum Follow Randall Grahm FaceBook: Popelechum (pronounced "Poh-puh-lou-shoom") a 400-acre Estate, located just outside of the town of San Juan Bautista, CA. Randall Grahm on Twitter @randallgrahm Contact Bonny Doon Vineyard Winery and Office Website: https://www.bonnydoonvineyard.com/ Twitter: @BonnyDoonVineyd Mentions in this chat with Randall Eric Bordelet cidermaker inspiring Randall's palate Didier Dagueneau, mentored Eric Bordelet Oregon based US Department of Ag- Germplasm Repository What is a medlar? And what does it mean to blet a medlar? Biodynamic Farming

Wooden barrels are so 2014. What is old is new again as Castle Hill Cider has brought to the states an ancient fermenting vessel that was used for over 7000 years. Qvevri or Kvevri, as it is called on this Virginia estate, is best known to winemakers in the Georgia Republic. Traditional Methods for Fermentation from the Georgia Republic Where is the Georgia Republic? It is in Europe and lies to the south of Russia and to the north of Turkey.The Georgia Republic has a sprawling cave monastery from the 12th century called Vardzia and a wine growing region of Kakheti. Find out more about Georgia's Qvevri traditional winemaking. The Castle Hill Cider Kvervi upon arrived! In this Cider Chat with Cellar Master Geoff Robinson Castle Hill Cider imported 9 kvevris from the Georgia Republic Only one broke in transit A Kvevri ranges in size from 250 gallons to 60 and 75 gallons These clay pots are buried in the ground with only the opening accessible via a small chimney. A Honey glaze is often used inside the pot Castle Hill Cider Makers Geoff and Stuart Madany Placing the Castle Hill Cider Kvervi Kvervi ready to be buried Contact Info for Castle Hill Website: https://www.castlehillcider.com/ Address: 6065 Turkey Sag Road, Keswick, Virginia USA 22947 Mentions in this Cider Chat Find out more about the Albemarle Pippin Apple via Thomas Jefferson Monticello Link to Cider Guide and head to Virginia and follow the Cider Trail? The Cider Swag Contest is open till January 16, 2016. Castle Hill Update: Both Geoff and Stuart have moved on from the cidery and as of 2025 the Kvevris at this site are not being used currently to make cider.

Utrecht cider importer Margot Sanderse brings in ciders from the UK and Wales via her mobile bar and online shop Het Ciderhuis. She is an entrepreneur who is touting cider to the Dutch and slowly helping transform their palate. Margot Sanderse | Het Ciderhuis Utrecht is between 30-40 minutes from Amsterdam, and is a bustling arts city. Bars that serve cider mentioned by Margot Cafe de Zaak Cafe de Rat Den Haag a.k.a. The Hague Den Haag is best known for its International Court of Justice, and because of the presence of so many international embassies, it is also a hot spot for food and drinks. Margot recommended in The Hague the following 2 bars serving cider. Fiddler Cafe de Paas Contact Info Margot Sanderse |Het Ciderhuis Website: https://www.hetciderhuis.nl/over-het-ciderhuis/interviews-artikelen-het-ciderhuis/interviews-artikelen-het-ciderhuis-2/ Mentions in this Cider Chat The Club de Keet where this recording took place is no longer open – Massi is still in Amsterdam and the big hare that was this dive bars namesake: was named Keet Find out more about Beer Cider Leonard Koningswik cidermaker of Beer Cider CIDER Act passed December 18, 2015 Cider Investment and Development through Excise Tax Reduction (CIDER) Act (H.R. 600) was introduced by Representatives Earl Blumenauer democratic and Chris Collins. a republican from New York state's 27th congressional district and democratic Senator Charles Schumer of New York who sponsored the CIDER Act (S. 1459). Which goes to show you that Cider unites both major parties in the US. Woot woot! And we all know that a good chat is time well spent. Do know that this is a Tax legislation thing – that business minded people work towards to help reduce the tax burden. Prior to this Act cider that was carbonated by the cidermaker or naturally (as in bottle conditioned) could be taxed at the champagne rate of 3.30 or 3/40/gallon if the carbonation level was too high. Yikes! Imagine being a small batch cidermaker and finding the most delicious cider that you have ever made is now going to be so expensive that only us nerd cider drinkers will buy it. so the CIDER Act has increased the carbonation level for hard cider! woot woot And it now includes pears in the definition of "hard cider" I am not sure what the pears think about that – I think – apple trees and pear tree could give a hoot about our human taxations. And now cider is has boosted it's alcohol by volume (ABV) to surpass 7%. It now has the range of at least 1% and 8.5%. Lets just hope the big chemical companies don't get involved and start making apple tree hybrids on steroids that boost sugar content. In all it was a boom for cider in the US. Personally, I like both still and sparkling cider. It is all good. And quite exciting. It is now up to the cidermakers to run with this new Act and continue to grow as an industry overall And for cider consumers to let the cidermakers know what you want. I am sure as the new year and years to come we will be re-visiting his topic. In all it is a new playing field and quite exciting.

Who is Angry Orchard? Angry Orchard is the #1 cider brand in the US and there is a very good reason why it holds this coveted place. Undoubtedly, being a subsidiary of Boston Beer Company means connections to Jim Koch's brewery empire a.k.a. Samuel Adams Boston Lager. But to think that Angry Orchard is merely tapping into the US cider mania would be short sighted. yes – this is exactly how the Angry Orchard entrance looks – no photoshop! Back History on Angry Orchard Boston Beer Co. has been researching cider since the early 2000s with the help of Alan Tringham, a retired cidermaker from the European brand known as Bulmers. I had the opportunity to meet Grant Wood from Boston Beer Co. who was working with Tringham at the time to "create the perfect cider for the American public". They both stopped by my cidermaking workshop at CiderDays back in 2004. Hoo wee! Imagine presenting cidermaking to the likes of the now late Alan Tringham. Angry Orchard Inovation Center and Cider House, Walden NY the first cider brand for Boston Beer Co. was known as Hard Core. That brand was shelved, and a few moments later we were seeing Angry Orchard commercials during the Super Bowl! Bingo! The new brand was taking hold with its flagship cider Crisp Apple. Take note cidermaker wannabees….to think that a brand such as Angry Orchard would sit on it laurels with what many would consider an introductory cider made to entice a public that is still wrangling with cider is not time well spent. Ryan Burk & Anna Hasan Angry Orchard led by newly minted Head Cidermaker Ryan Burk and Assistant Cidermaker Anna Hasan is and will continue to move mountains in Ciderville! Listen to this episode and hear Ryan's story and what we can all expect from Angry Orchard. He and Anna have already started pushing the envelope with the likes of Stone Dry (5.5%) a new cider now available in six packs. You have to visit the Walden location to taste select drafts that may or may not make it into the mass market. What to expect at the Angry Orchard Tasting Room? A very large, yet inviting room with windows that overlook the orchard. If the weather is right, there is outdoor seating and a gas lit fire pit. Each visitor of drinking age, receives one token that can be used for (3) complimentary samples in the tasting room. Cider styles available include the flagship cider, Crisp Apple (5%) and several other core offerings, as well as ciders exclusive to the tasting room. Such as the house cider – Farm Cider – an unfiltered cider made with apples from the orchard's 2014 harvest. In this Cider Chat Listen to what Angry Orchard is looking for the future. Cidermaking trends Cider Act How are they playing with the Cider House Series? What will they do with their Ice Cider this coming winter? How does terroir factor into the Angry Orchard cider house and what is their soil profile? Classic misconceptions about Angry Orchard. Contact Info for Angry Orchard Website: https://www.angryorchard.com/ Mentions in this Cider Chat Farnum Hill – Steve Wood Aaron Burr – Perry Reverend Nate New York Cider Association Ria's book Recommendation on the Golden Gate Park's Boss Gardener

Les Vergers de la Colline, Quebec Now Cidrerie Milton This epsiode was recorded in person with the team at that time of this Quebec based cidery. Note: The name of this cidery has changed since the time of this recording. This was in part due to the the difficulty of pronouncing Les Vergers de la Colline. So the owners took on the town name and shorten it all to Ciderie Milton! I, Ria, had the pleasure of interviewing four guys from Quebec who are passionate about cider making. Quebec is a french speaking province so were quite kind in helping each other and helping me understand what they are making at Les Vergers de la Colline. I know you will enjoy this Cider Chat! Cider making Team Les Vergers de la Colline of Quebec Canada Les Vergers de la Colline opened in 2003 and is now called Ciderie Milton Ciderie Milton's team The team is headed by Marc -Antoine Lasnier, whose family owns this Quebec cidery. Marc's family has been growing apples since 1926. They made cider during the Canada's prohibition and it should be noted that in 1920 beer, wine, beer and all alcohol was legal. Only cider was prohibited. Not until the early 1970's did cider become legal. Marc -Antoine Lasner You can listen to the story behind the prohibition of cider as Marc tells it. Les Vergers de la Colline produces ciders that range all the way up to 11%. Below is a photo of the ice cider that we drank during this chat and discussed. Benoit Gosselin Piette Hugo Papineau Jonathan Fontaine Quebec ciders from Ciderie Milton Cidre Bouche Contact for Ciderie Milton Website: https://cidreriemilton.com/

David and son Robert have spearheaded an organically certified cidery right in the heart of the wine country in California. Sonoma Cider is located in Healdsburg California, a bit east and north of San Francisco in the a region well known to wine connoisseurs. David was a commercial winemaker for 20 years and the first commercial cidermaker in California back in 1992. He and Robert opened Sonoma Cider in 2013. Says David, "We are making cider for the Millennials." But don't read to deeply into that statement because Sonoma Cider is a delicious cider for all generations and new cider drinkers will be impressed by their range of offerings. In this chat David discusses: Cider nomenclature and how it impacts consumer education US Cider Makers Association Cider Con Cider Act Cidermaker or Cidermaster The Cider Certification Program Sonoma Cider's Cider Club And Sonoma Cider's love of good comedy...I asked David for a good cider joke and am still waiting....If you have one, please send it to [email protected] What are Sonoma Cider's flagship cider's? The Hatchet - crisp and tart The Pitchfork - perry The Anvil - Bourbon profile David describes Sonoma's Anvil Cider (which I brought to the Netherlands to share back in Episode 002 ) and how they got the flavor of bourbon without adding bourbon directly. Click on the link above to find out about their Reserve and Limited run ciders. Find Sonoma Cider on Facebook @SonomaCider on Twitter Upcoming episode: Les Vergers de La Colline, Quebec. Make sure to subscribe to Cider Chat now via iTunes. Follow me (Ria) @ciderchat Here are just a few of the fun cider folks I follow on Twitter. @RebelSeedCider cidery in Delaware @RealCiderReview This little ditty below is from Hugh @RealCiderReview based in Australia.. When I tweeted to him what is the story behind the "squealer" or what you might know as a growler in the US. He tweeted" "A big boar hog growls, a piglet squeals. Some who gets drunk easily is also known as a squealer." @DrinkingCider - great resource on craft libations @newscotlandcidr Nova Scotia cidery Now - Grab a glass and Join the chat and Listen to David's chat on (Episode 007) and think sunny California and crisp cider.

Paul Zocco, of Zok’s Homebrewing and Winemaking, is a 12 time winner of the title “New England Cidermaker of the Year” and he is discussing cider recipes and trends in this episode. Paul Zocco, New England Cidermaker of the Year with Ria Paul has been running Zok’s Homebrewing and Winemaking Shop for the past 16 years. Over that time he has seen a growth of the homebrew shift from beer to cider grow exponentially. In this episode, Paul chats... Pasteurized versus not pasteurized apple juice How to choose sweet cider from a cider mill ...Go to the cider mill and buy a pint of the fress pressed juice. Go out to the parking lot and try it. If it is good, go back and make a deal to buy 5 gallons. It is simple as that. What does Paul uses to chop up his apples? Answer: A machete Paul chats about Angry Orchard, Woodchuck and their sweet ciders…and the benefit for new drinkers of cider. Listen to Paul describe how to make classic New England Cider: Key additives: Brown Sugar and Raisins Links or Cidermaker's mentioned: Zok’s Homebrew shop online : Zok’s on Facebook Contact him about his overseas and US beer tours or where to find a good sake bar in New York City. Sparkolloid Clarifier – clarifies the cider Paul’s favorite cider yeast: Wyeast 4766 on Amazon Another popular option: Sweet mead cider yeast: White Labs WLP720 Urban Farm Fermentory: A Maine Cidermaker Farnum Hill Cider Listen to this episode