Cider Chat

Innovation at Cidrerie Manoir du Val: Blending Tradition and Modernity Located in Normandy’s Pays de Risle, Cidrerie Manoir du Val and with maker Marie Bourut at the helm s crafting innovative ciders with a nod to tradition. With Marie’s husband Thomas Courtoux., this couple has transformed a historic orchard. From pioneering the production of Blanc Cider (white cider) to fermenting with Sorbus Domestica via the distinctive La Cormé Cidre, the duo’s approach is reshaping the way we think about Normandy cider. In this Cider Chat Arnould Nazarian helped connect Cider Chat with Marie and was on hand during this interview and helping with the translation. Arnould’s hobby is both finding Sorbus Domestica trees and sharing his affection for this magical fruit. Listen to his two Cider Chat’s Episode 219 Sorbs Not Sulfites Episode 220 Can Sorbus Domestica Save the World Innovations in Cider-Making at Manoir du Val One of the standout ferments at Cidrerie Manoir du Val is the development of La Cormé Cidre, a cider

Find Highlights & Tips in This French Cider Tour Recap! The 2024 cider tour to Paris, Normandy, Brittany and Domfrontais was an absolute success! With guest from the United States, Canada and Hungary the makers in France did a knock out job introducing everyone to the tastes, sights, sounds and people in the region. This tour is curated and led by Ria Windcaller, the producer and host of Cider Chat Hear from the guests on the tour and they share their personal highlights, insights and experiences along the cider trail. Blending Cider with Epic Experiences! This seven night tour began in Paris, with a meet up at a cider bar and then out to Normandy on the Route du Cidre. The cider tour table has a place for you! Evening meals where paired with cider and there was both a Michelin Star Dinner with special guest Etienne Dupont and Mathieu Chevrier  of Domaine Dupont. Later this same week, a cider dinner with special guest Eric Bordelet end the week perfectly! Agathe Letellier of Manoir d”Apreval joined

From Suffolk to Virginia: Stephen Schuurman’s Cider Journey In Episode 428 of Cider Chat, we meet Stephen Schuurman, owner and cider maker at Winchester Ciderworks in Winchester, Virginia. Originally from Suffolk, England, Stephen has brought his deep love of English cider to the northern portion of the Shenandoah Valley. What started as a passion project has grown into a successful business, blending English cider-making techniques with Virginia-grown apples. Ciders tasted in this Episode At Winchester Ciderworks, the focus is on producing hard ciders that are not overly sweet nor dry ciders. Expect a wide range of cider offerings and the option for a tasting flight at the Ciderhouse or go directly to the flagship cider, Malice. Malice is a classic, off-dry cider with a clean, crisp finish and just the right amount of residual sugar. Made with a blend of Virginia apples. At 6.5% ABV, it’s sessionable and easy-drinking — perfect for enjoying with friends or pairing with a meal. 522, a cider infused with blac

Collaboration Meets Ingenuity at Heartland Ciderworks This episode is packed with insights for anyone interested in the intersection of entrepreneurship and craft cider-making. In Episode 427 of Cider Chat, Eliseo Bell-Uribe shares his story as a young entrepreneur and how and why he founded Heartland Ciderworks. Practical Advice for Cider Startups: Learning to Collaborate Starting a cidery from scratch is no easy task. The Eliseo shares practical advice on how to navigate the hurdles of zoning issues, sourcing equipment, and finding the right partnerships. By collaborating with a local winery, Heartland was able to sidestep some of the common challenges faced by new cideries, such as acquiring expensive equipment and navigating complex regulations. For budding cider makers, this episode offers a blueprint for how to creatively solve problems and make the most of available resources. Whether it’s building your own bottling setup or finding a winery willing to do custom crush, the key takeaway is to stay fle

Discover Red Island Cider on Prince Edward Island Guest podcaster Al Saxs interviews Red Island Cider owner and maker Robert van Waarden in this episode 426 of Cider Chat.   Red Island Cider is located on Canada’s reknown “Prince Edward Island” capital “Charlottetown” this cidery has helped revive the island’s apple heritage while creating unique, story-driven ciders that reflect the culture, history and spirit of the region. Whether you’re an orchardist, a cider maker, or simply a cider traveler, visiting Red Island Cider is an experience that goes beyond the glass. The Art of Crafting Ciders with Local Stories At Red Island Cider, every cider has a story. The flagship cider, Father Walker, is named after a local priest who inadvertently created a legendary batch of cider that fueled an unforgettable community gathering in at The Picnic at Groshaut 1897. The story goes that between having the apples pressed for the Groshaut picnic and the actual picnic the cider had begun to ferment. The song details the

The Showering name is synonymous with both innovation and tradition in the world of cider for the past 187 years. In this Episode 425 of Cider Chat, Nick Showering shares a bit on his family’s cider-making roots that stretch back over 400 years and in the past 180 years in the town of Shepton Mallet, Somerset, England. Nick Showering A Storied Legacy in Somerset The Showerings have been crafting cider in Somerset for nearly two centuries. It all began with a small pub, The Ship Inn, where cider was made and served locally. As generations passed, the family expanded their influence, eventually creating Babycham—a sparkling perry that revolutionized the beverage industry and played a key role in shaping British drinking culture in the 1950s. The playful brand with the signature reindeer brought a fresh, elegant option to women in a male-dominated pub scene. Hello Triple Vintage! Triple Vintage is made with 100% cider apples all grown in Somerset. The featured apple in this cider is Dabinett. Solera, the te

Apple Phenotyping: The Tools Every Orchardist Needs In Episode 424 of Cider Chat, we dive deeper into the intricate world of apple identification, this time focusing on apple phenotyping — the art and science of describing apples by their physical characteristics. This is Part 3 of the three part series on John Bunker, renowned author, apple detective, and founder of FEDCO Trees. Expect a master class and experiential lesson as he shares his extensive experience and provides a valuable toolbox of techniques that for apple fans, cider makers and orchardist. What is Phenotyping? Apple phenotyping refers to the process of identifying and describing apples by their observable physical traits, such as size, shape, color, and texture. These characteristics, known as phenotypes, help orchardists distinguish between different apple cultivars. While apples may be genetically identical, they can exhibit slight variations based on their environment, making phenotyping a key skill for identifying and preserving apple v

In Episode 423 of Cider Chat, we delve into the fascinating world of apple identification a.k.a. Apple Id with the one and only John Bunker, a renowned author and the c0-founder of FEDCO Trees, Maine Organic Farmers and Gardners Association (MOFGA). Hear as he shares his lifelong passion for tracking down historic apple varieties and teaching others how to preserve these treasures is truly inspiring. This presentation is part one of a two-part series on Apple ID recorded at CiderCon2024. John Bunker portrait by John Alsop of Cornville, ME Hear John Bunker walking us through the intricacies of apple identification, reminding us that it’s not just about identifying a fruit — it’s about preserving history. For orchardists and cider makers, understanding the varieties in your care is a crucial part of maintaining the integrity of your orchard and the quality of your cider apples. 00:00 Introduction to Cider Chat and Apple Mysteries 01:37 John Bunker's Apple Identification Journey 04:11 The Importance of Apple

New York Apple Camp Keynote Address by John Bunker In a captivating keynote from the 2023 New York Apple Camp, John Bunker, the founder of FEDCO Trees and renowned author on apple identification, shared his profound connection to the outdoors. John Bunker in his favorite shirt and barefeet Enjoy the Keynote by John that weaves his passion for Jazz, quotes from thought leaders and his insights on the late frost of 2023 and the community surrounding apples, cider and plants. In This Keynote Address Find 5 key areas that John bunker focused on during his speech. Connection to Nature and OrchardsObservations Learnings from Plants Environmental and Agricultural Reflections Philosophical Musings and Inspirations Legacy and Passing the Torch View from above of John Bunker’s Keynote Subscribe to Cider Chat for Part 2 with John Bunker – Apple ID 101 w/John Bunker coming out in Episode 423 – August 21, 2024 What is the New York Apple Camp? The camp took place for the first time ever in July of 2023. It was he

Eli Shanks' of Punta de Fierro Fine Cider In this episode meet Eli Shanks, a passionate cider maker sharing his journey from urban Massachusetts to the picturesque landscapes of Chile, where he co-founded Punta de Fierro Cider. Eli developed an early interest in food systems and agriculture with influences from attending The Farm School, working at The Food Project and running an orchard in Concord, Massachusetts. Eli Shanks with bottle of Punta de Fierro The History of Cider in Chile Chile has a rich tradition in fermenting apples into cider. Historically, cider production was a significant part of the local economy. Families were taxed based on their cider tank space, and cider apples were a staple in many homes. Chilean cider, known as "Chicha", is a farmhouse product with various local recipes, often fermented naturally with residual sugar. Organizations and Collaborations Eli has co-founded the Chilean Cider Collective (COSIGI), which aims to preserve and promote Chile’s unique cider her

Basque Cheesecake and Santa Cruz Cider Cider Chat Live brings you a tasting of a celebratory cider from Santa Cruz Cider Company paires with a what is called Basque Cheesecake! Basque Cheesecake is much less dense than classic New York cheesecake. It is crustless, and has a golden, beautiful caramelized exterior. It also has a much lighter texture and flavor. The cheesecake is baked at a high temperature in order to get that burnt exterior and super creamy interior. In this Live on Cheesecake and Cider from Santa Cruz! This mini episode came about when Nicole Todd who cofounded Santa Cruz Cider Company in California with her sister Natalie. Nicole was traveling east to Maine with fellow book club members who she has been meeting monthly since covid kicked off in 2020. They spent the evening with Ria, went for a swim to avoid the heat and drank copious amounts of cider and ended the evening with a special pairing of the 10 year anniversary cider with the Basque Cheesecake. Hear about this anniversary cider a

Wooden Gate: From Farm to Cidery with Clint Caver Clint Cavers and his wife Pamela have been farming for over 30 years at Wooden Gate The Farm and cidery is based in Pilot Mound, Manitoba, Canada which is right over the border of North Dakato. Clint’s journey from hobby fermenter to full-time cider maker now represents 95% of their farm’s focus. Initially homesteaders, they shifted towards cider making due to a passion for fermentation. Clint began making wine and cider about 25 years ago, initially with fruit wines before discovering the potential of apples. The Shift to Full-Time Cider Making In 2018, Clint and Pam decided to turn their cider-making hobby into a business. By 2019, Wooden Gate obtained its official license, and in 2020, it became a full-time venture. This shift was motivated by their desire for a less labor-intensive activity and a need for fulfilling work after their children left home. Orchard and Apple Varieties Wooden Gate’s orchard spans seven acres with about 800 trees, including win

Paving a Path for Cider Branding at Cultivator Meet Kirk Evans, the founder of Cultivator Creative. In this episode, Kirk shares his journey from a casual cider maker to a professional brand designer specializing in cider packaging and identity. Kirk Evans Cultivator Creative focuses on creating comprehensive brand identities that go beyond just a logo. Kirk emphasizes the importance of a cohesive brand voice, graphical elements, and a well-thought-out brand guideline to ensure consistency across all marketing materials. His approach ensures that even small cider brands can present themselves professionally and attractively to consumers. The Journey to Cider Branding at Cultivator Kirk’s journey into the cider world began in early 2020 when he decided to try making cider at home. What started as a hobby quickly turned into an obsession, leading him to a career shift. With his extensive experience in design and marketing, Kirk saw a gap in the cider industry for specialized branding services. Thus, Cultivat

Celebrating an Agricultural Legacy and the New England Apple Association The New England Apple Association (NEAA), a venerable institution supporting apple growers across the New England states, will be closing its doors at the end of this fiscal year on June 30, 2024. This announcement, delivered by the NEAA's Executive Director, Russell Steven Powell, marks the end of an 89-year legacy dedicated to promoting and supporting the region’s apple industry. Hear Powell on Episode 245 present Apples of New England to the Amherst Historical society: a companion YouTube video of this informative presentation The History of New England Apple Association The NEAA, originally established in 1935 as the New York and New England Apple Institute, has played a pivotal role in the apple industry. The organization has evolved through the decades, reflecting changes in the industry and market dynamics. It became the Northeast Macintosh Growers Association in 1993 after New York established its own marketing organiz

Crank the Bach & Go Boating with Green Bench in Hand Brian Wing of Green Bench Mead and Cider is a classical music fan. Green Bench is located in Saint Petersburg, Florida and Brian was recently on episode 398 which is a must listen. Usually, we wait a bit here at Cider Chat Central to have a guest back on, but when a delivery of cider arrived from Brian, with 4 select bottles, the opportunity arose once again have a chat. Single Varietals to Bach Chamber Blends Black Twig: An Earthy Delight Brian starts the conversation by discussing the Black Twig, a cider crafted from the 2022 crop. This cider showcases a unique blend of 80% Black Twig and 20% Chestnut Crab apples. Brian describes the Black Twig as having a peachy blush color with a flavor profile that includes low acidity, apple Redfield: The Rosé of Ciders The Redfield, a single varietal cider made from 100% Redfield apples. Known for its vibrant red flesh, this cider offers a stunning color and a flavor profile dominated by cranberry and

What exactly are Cider Hybrids Exploring Cider Hybrids and Co-ferments as recored at a panel discussion at CiderCon 2024. The terminology for this category is still developing, reflecting the innovative and experimental nature of these beverages. As producers continue to explore and create unique blends and co-ferments, the language will evolve to better capture the diversity and creativity inherent in these new cider expressions. In this episode of Cider Chat Delve into the innovative and creative world of cider hybrids and co-ferments with a panel of expert cider makers from around the globe to discuss the nuances, challenges, and joys of creating these unique beverages.  The discussion opens with a brief introduction to the panelists: Christine Hardy – Co-owner and cider maker at Riley’s Cidery on Bowen Island, BC, and board member of the Cider Institute of North America. Tom Oliver – Cider and Perry maker at Oliver’s Cider and Perry in Herefordshire, England. Ryan Burk – Owner and cider maker at Occam Ci

Businesses Certified as a B Corp Stand Out! Explore the benefits of B Corp certification with leaders from solar, candle, coffee, and cider industries. Learn about their challenges and successes in creating positive social and environmental impact. In this Cider Chat Enjoy this informative panel discussion led by Bridget Sprague of Revision Energy with Ted Barber of Prosperity Candle, Beth Spong of Dean’s Beans Organic Coffee and Kat Hand of Berkshire Cider Project. Listen as they share their experiences, challenges, and successes in becoming and maintaining B Corp certified. The conversation highlights the value of this business model in creating positive social and environmental impact through business. Feature with B Corps begins at (10:04 minutes) Introduction to B Corps Guest Introductions and Their Businesses Bridget Sprague: Vice President at Revision Energy, a solar company based in Maine and Massachusetts, B Corp since 2015, 100% employee-owned, nearly 500 employees. Ted Barber: Co-founder o

Is Ancestral Method different than Pet Nat? This panel discussion on Ancestral Method was moderate by Nicole Leibon of LeNosse Knows consultation. She was joined by Yann Gilles, a French cider consultant, Levi Danielson of Oregon's RAW cider and David Carr of California's Raging Cider. This feature was was recorded at CiderCon 2024, the annual trade conference hosted by the American Cider Association. (ltor) Nicole LeGrand Liebon, Yann Gilles, Levi Danielson, Dave Carr The discussion centers around various aspects of cider production, specifically highlighting traditional cider-making methods like the "ancestral method. Topics discuss on this panel Cider Making Methods and Personal Backgrounds of each speaker   Ancestral Method of Cider Production This traditional method of cider making is particularly prominent in Normandy and Brittany, France.   It involves a two-step fermentation process: the first step is in tanks and the second in bottles, intentionally leaving both fermentations

Find the latest Cider Dispatch from Highland County Virginia Cider Bon Vivant Reporter Al Sax provide a cider dispatch report from Monterey Virginia. This area of Virginia is known as Highland County and it is here that Big Fish Cider is located. One of the cool extras (beside cider) when visiting this region, is that it is a Dark Sky area. This means good star grazing due to the lack of night lights drowning out the night sky. Al interviews Big Fish Cider Maker and Owner Kirk Billingsley. Kirk was last on Cider Chat in Episode 124. That recording took place in 2018 at CiderCon the annual trade conference for the American Cider Association Ria with Big Fish pulled chilled from the stream Changes at Big Fish from 2018 -2024 400 apple trees planted Can order Big Fish online Tasting room open Friday -Sunday Contact for Big Fish Cider Co. Website: https://www.bigfishcider.com/about-us/ eMail: info@bigfishcider.com Telephone: (540) 468-2322 Address 59 Spruce Street, Monterey, VA  24465 Work with Cider Ch

Technical Tips for When Things Go Wrong with Cider Making This episode features two cider professionals and a cider industry consultant, which is exactly who you need a direct line to when your cider has problems. Hear from Megan Faschoway who at the time of this recording was Senior Cider Maker at Sea Cider, Kira Bassingthwaighte Head Cider Maker at Western Cider in Montana and Nick Gunn of BenchGraft a cider consultation service based in Salem Oregon. This talk took place in Portland Oregon at CiderCon, the annual cider conference hosted by the American Cider Association. The title of the talk was “What to do when things go wrong”. The focus was not on preventive measures, but as the title says – curative steps that one can take to try to mitigate a problem with a particular cider In this Cider Chat on Cider Problems Dealing with rotten egg smell from your cider Hydrogen sulfide (H2S) is a negative off-aroma compound that can occur in cider and has a rotten egg smell. It’s produced by the yeast Saccharo