Cider Chat

CiderDays 2.0 ~ November 4th & 5th, 2022 at  Hawks and Reed Performing Art Center in Greenfield, Massachusetts. Sign up now for the eCiderNews to receive notifications to your in box on CiderDays 2.0 schedule of events and early ticket release dates, links and a special coupon for eCiderNews subscribers. western Mass Cider Week begins October 30th through November 4th, 2022 Apple Camp The Maine Organic Farmers and Gardeners (MOFGA) is hosting Apple Camp on the weekend August 19th-21st, 2022. In this chat hear from Laura Sieger, the Orchard Manager at the Maine Heritage Orchard in Unity Maine. Laura is working with the Apple Camp team to bring an well paced weekend of apple friends. Find out the schedule, speakers and what to expect Contact for MOGA Apple Camp Website: https://www.mofga.org/event-calendar/mac2022/ Mentions in the Chat Episode 328: Chef Paul | Author, Maker & CiderDays OG Episode 329: Cider's Heroine Judith Maloney | West County Cider Help Support Cider Chat Please donate tod

CiderDays 2.0 Cider Dinner on November 5, 2022 with 6 outstanding women producers from the east coast at the Hawks and Reed Performing Art Center in Greenfield, Massashusetts. Dine with Judith Maloney of West County Cider (MA), Lisa Laird Dunn of Lairds & Company (NJ), Louisa Spencer of Farnum Hill Cider & Poverty Lane Orchard (NH) , Eleanor Leger of Eden Specialty Ciders (VT), Nicole Blum of Carrs Ciderhouse & Preservation Orchard and Farm (MA), and Anne Garwood Hampp of Ragged Hill Cider (MA). Sing up now to receive notification to your in box on CiderDays 2.0 schedule of events and early ticket release dates and links. Judith Maloney on being America's First Cidery in 1984 In 1984 there were no commercial cidermakers in the United States. Only S. Martinelli & Co. based in Watsonville California was able to hold onto their license up to 1979, but gave it up when revenue from sales was only 1% of their overall business of offering apple juice products. Listen to John Martinelli discuss his

News on CiderDays 2.0!  Orchards can be as small as 2, 5 or 10 trees. Get tips on how to manage a small scale orchard at CiderDays 2.0 with John Bunker on November 5th at 9am. Get updates and ticket information by following Cider Chat and signing up for the eCiderNews. In this Chat with Chef Paul's Paul with Three Brothers Cider from Carlson Orchards Paul's journey to cider His wife's family links to the first orchard in Harvard Massachusetts History behind New England Apple Products and Very Fine Juice company Carlson Orchard Cidermaking at Carlson's Orchard The book the Art of Cidermaking How Paul met Judith Maloney Founding CiderDays in 1994 Paul at CiderDays 2016 Contact for Carlson Orchards Website https://carlsonorchards.com/ Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to p

Orchards can be as small as 2, 5 or 10 trees. Get tips on how to manage a small scale orchard at CiderDays 2.0 with John Bunker on November 5th at 9am. Get updates and ticket information by following Cider Chat and signing up for the eCiderNews. Edith Walden is the Quince Queen On Guemes Island in Washington state, Edith Walden started her quince journey in 1995 and soon became known as the Quince Queen. The island is short ferry ride from Anacortes and the land itself where Edith has her orchard of quince, apples, pears and more fruit was once the homestead of the Mathew Brothers and dates back to 1858. As such there is a 160 year old Gravenstein apple tree that sits in the center of the orchard. Edith calls it the Mother Tree. The Quince Queen founded Willowrose Bay, Inc selling her magnificient quince to Whole Foods and regional cider makers Edith to the left with friend harvesting quince In this Chat How Edith became the Quince Queen Growing Quince She spaced her trees  9’ and 12’ apart Quince pests V

Orchards can be as small as 2, 5 or 10 trees. Get tips on how to manage a small scale orchard at CiderDays 2.0 with John Bunker on November 5th at 9am. Get updates and ticket information by following Cider Chat and signing up for the eCiderNews. Orchards in Winter with Alan Suprenant Alan was last on Cider Chat in Episode 312: Some Angels Dress Like Bears a tribute to Orchardist and Author Michael Phillips who passed away suddenly in his own orchard this year 2022. In this week's episode, we hear what is called Stories in Ciderville, a recording that Alan sent my way this Spring. Listeners are welcome to send recorded stories that they wrote which reflect upon cider, apples, orchards, pears, basically anything pome related. In this episode we hear a recording from Alan that he wrote to share with his fellow parishioners in a congregation in Ashfield, Massachusetts that he attends. Orchards Lessons In this Stories from Ciderville, Alan shares his continuing grief over the loss of his dear friend Michael, but

CiderDays 2.0 November 4th and 5th, 2022 - Greenfield, MA tickets for live August 1, 2022 Sign up for Cider Chat's eNews to get updates on CiderDays 2.0 Getting to Alma An affection to snow brought Dave Klawer to Washington State. Instead of becoming a professional snowboarder he became a nurse a while he continues to grow his cider brad Alma Cider. This year he finished his Masters in Agriculture to continue enriching his own wealth of knowledge in the field at Washington State University under the tutelage of Carol Miles. Alma Cider began commercially pressing apples to produce cider in 2019 Dave and Heather Covered in this chat western Washington state and the Skagit Valley and apple growing in this region How Alma leases equipment from Tulip Winery, which by the way had a cider back in 2007 under their other label Burro Locco win Best in Show at the Great Lakes Cider and Perry Competition (GLINTCAP). How Alma is able to produce award winning cider while waiting for their own orchard to  bear fruit in t

Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube Why Family Matters for Šraml In a time when it is getting harder and harder to know exactly where most products come from, it is refreshing to know about the Šraml family and the enterprise that employees nearly the whole town of Podnanos in Solvenia. The company was founded by two brothers, when one wanted a wine press and decided to make it himself. Today the Šraml legacy lives on as the men's sons are now taking the helm of the factory and design center that is located close to the Adriactic sea by Italy. At CiderCon 2022 in Richmond, Virginia, Ria, Cider  Chat MC, had the opportunity to have a sit down chat with Jan Šraml, who like his father is a mechanical

Apples started their world tour from Kazakhstan but... It is inconceivable but true that in the home land, the epicenter, the frick'n ground zero of all apples globally there is no history of cidermaking in Kazakhstan. Welcome 2022 and the pioneering team of Aizhan, who is Kazak, and her French husband Alex Thomas. Together they are changing the course of history for the worlds' 9th largest country that has the one boast that no other region of the world can claim: Kazakhstan is where apples originated from and then traveled around the world via the Silk Road. Aizhan and Alex Thomas sipping Apple City Cider with a a breath taking view in the background Apple City Cider Based in the city of Almaty or what was once known as Alma-Ata meaning Grandfather Apple, there is now Apple City Cider's new production facility and tasting room. The Thomas ferment Malus Sieversii (wild apples) which there are 400 known varieties. In the rest of the world, cidermakers use Malus Domestica which originally came from Malus Siev

The Pacory Family at Grimaux in Domfrontais Began in 1939 when Marcel Pacory bought 20 hectres of land with what was called a forest of apple and pears trees. Marcel had three sons Paul, Claude & Marcel and three daughters who were all involved in the operations of the farm which produced both milk products and cider/poiré. Frédéric Pacory Today, Claude's son Frédéric Pacory runs cidermaking after his father retired in 1989. The farm is certified organic. There are over 100 hectres (200+ acres) with 800 pear tree and 600 apple trees. All the trees are standard size. Wife Catherine and son Simon and Frédéric's sister Héléne also work on the farm. Pacory Products Expect award winning bottles of both cider and poiré plus Calvados. Poirés The ideal! - won first prize in a 2022 Normandy competition There are a number of Poirés to try along with pear juice Cider Calvados Apértifs Grim du Poire is a a blend of pear juice and Calvados Vinegar Contact for Pacory Website Mentions in this Chat French

French Cider Tour with Eric Bordelet Reservations for the Normandy and Brittany Cider Tour have been extended to June 15, 2022. Find the trip itinerary and reservation link at https://ciderchat.com/france-cider-tour At the Cidery with Eric Bordelet In this episode we hear about techniques and classifications of cider made by  the well known French cidermaker Eric Bordelet, during a previous French Cider Tour in 2018. Eric Bordelet t-shirt w:Didier Dagueneau on Front This chat takes off with Eric talking about the difference between apples and pears and that it is critical to watch the PH of Pears when fermenting. This clip is taken from a longer clip that is part of a bonus audio   available to all at the Cider Chat Patreon Page. Steps from crushing to blending Collage - a French winemaking term that he uses to fine the juice and cider Bentonite - a clay used in fining - the clay dust binds with the heavy juice particles and they drop to the bottom and are removed Transitioning a family business Temperatur

The September 2022 French Cider Tour will visit the Musée du Cidre and Ciderie Prié. Find out more at the info page Karine Prié The History of the Musée du Cidre Jean-Yves Prié (1948-2021) and wife Janine founded the Musée du Cidre (The Cider Museum) in 1987 on a farm and orchard dating back to 1850. The family is now the 5th generation of makers on the farm, only recently they began selling it commercially when the museum opened. In 2018 the Musée was updated and expanded to now overlook the cider production. Upon arrival the entrance is flanked by apples trees. There is a large circular cider mill where at one time a horse would have been hitched up to the long wooden arm to whirl about a heavy circular stone that crushed the apples.  To the left is a bottle shop and tasting room where Cider, Pommeau and Calvados can be purchased. In this same area is a spacious gift shop. I spent a bit of time just gazing upwards at the architecture of the old wooden ceiling. Inside the Musée du Cidre The museum entrance

Bretagne's Domaine Jouny In 1997 Arnaud Jouny was a professional bee keeper. In 2014 he built the current building where he both makes cidre and poire and also distills. He also makes a local product known as Chouchen.  All products made at Domaine Jouny are grown or raisded (bees) using organic practices.  Arnaud Jouny holding Eau de Vie Poire What is Chouchen Chouchen is kind of a cross between a Cyser and Mead. A Cyser is a fermentation of apple juice with some honey. Mead is fermented honey. Chouchen is the process of first fermenting apple juice and then adding honey. It is believed that the Druids introduced Chouchen to the locals and rumored that they also added bee bodies and bee venom. It is also said, that one glass of Chouchen would make you fall backwards and not wake up until a few days later. Today Chouchen is enjoyed as an aperitif. Where is Domaine Jouny Located From the coastal city of Saint Malo, Domaine Jouny is about a 30 minute drive to the east. There are some apples trees on site, but

Domaine du Manoir de Montreuil with Patrice Giard In this episode: Patrice Giard recorded during the Totally Cider Tour to Normandy France in September 2018. The upcoming 2022 French Cider Tour will be making a stop at this ciderie. Patrice is a 13th generation cidermaker at this family farm. Patrice, his wife and his daughter are running the farm. His daughter’s focus is on milk production with Patrice focusing on the cider production. The trees in the orchard that we were walking in were planted in 1996. In the tasting room Patrice Giard Some of the Apples tasted during this recording Domaine du Calvados  also known as De Clou Bisque Frequin Rouge Orchard at Domaine du Manoir de Montreuil 30 hectares of orchards on a 120 hectare farm Standard size trees The orchard management is to prunes the apples trees every three years. The orchards itself has 50 different varieties As required by the appellation of Pays d’Auge Patrice needs to have a map of the apple varieties in the orchard Patrice does not use

Yes! Cider has a back story behind the American Revolution In the 1700s ceramic teapots were the political bumper stickers of the day! In this episode we hear about the Cyder Act teapot that the Museum of the American Revolution located in Philadelphia, Pennsylvania has just acquired. The museum's Curator of Collections, Mark Turdo, tells us how the British based uprisings against the over reaching Cyder Act played a pivotal role in the American Revolution -  in that they help to teach American how to protest! Placing your dissent on teapots was an obvious protest and that is exactly what the Cyder Pot helped to teach! In these modern time uprising against tyranny happens on a daily basis, but colonist in the New World were dedicated to the crown and it was unheard of to revolt...That is until they began seeing English cidermakers revolt against taxation when the Cyder Act was introduced. These ceramic Cyder Act Pots were made in England and displayed in homes, but their symbolism was far reaching. Taxation'

Alex Peckham New Zealand's Premier Cidermaker With wit and charm and dashing good looks Alex Peckham charmed all who had the pleasure of meeting him. The fact that he produced exemplary ciders was merely a side bonus. I met Alex for the first and only time in Baltimore Maryland in 2018. We were both attending that American Cider Association's annual trade conference CiderCon. I posted that episode in Season 3 of Cider Chat on episode 139. Since that time, Peckhams has continued to expand its cider offerings in both bottles and cans. It is a must have brand from this beautiful region of the world. Alex Peckham CiderCon 2018 Alex Peckham passed away due to a malignant brain tumor in April of 2022. He was 59 years old. The tumor had been diagnosed 3 months earlier. He had a a lot of life yet to live and is deeply missed by so many in cider world. In this Chat with Alex It is my hope dear listeners of Cider Chat that this episode may encourage you to visit the Southern Hemisphere whose growing season is much di

Climate Change insights for Orchardists Elizabeth Garofalo of the University of Massachusetts is an Extension Educator and part of the Fruit Team. This workshop presented how regional climates are shifting and the impact that climate has and will have on disease management and the pathogens seen in the orchard. The case study was on bitter rot and powdery mildew and how it is increasing in Massachusetts. View the entire slide show synced with the audio at the Cider Chat YouTube Channel 0000000 Download the pdf of the slide show as presented during this climate workshop via this link: https://apples.extension.org/wp-content/uploads/2022/02/2022_E_Garofalo_CiderCon.pdf Contact info for Elizabeth Garofalo Extension Fruit Educator UMass Extension Fruit Program Center for Agriculture, Food and the Environment eMail: egarofal@umass.edu Mentions in this Chat New England Tree Fruit Guide RIMpro  French Cider Tour | Normandy and Brittany September 18th-24th, 2022 2018 Totally Cider Tour at

Northern Michigan a.k.a. Top of the Mitten A cider tasting with Left Foot Charley, Tandem Cider and Presque Isle Farm Cider as presented at CiderCon20222. Nicole LeGrand Leibon of LaNose Knows consulting moderated this panel discussion and tasting. (LtoR) Nicole LeGrand Leibon, Dan Stepanski, Dan Young Order of cider from the Mitten Makers The flight as poured during this tasting 1. Earnest - Tandem Cider | Suttons Bay, MI Tandem used cote du blanc yeast and a centrifuge to filter and stop fermentation. 2. Porters Perfection - Left Foot Charley | Traverse City, MI This cidery uses both barrels and stainless steel 3. Crabster - Tandem 4.  Antrium county - left foot Charley 5. Farmhouse cider - Presque Isle Farm | Posen, MI This cidery ferments their ciders with the wild yeast and only pitch yeast if fermentation doesn’t begin 6. Single Varietal Kingston Black, Presque Isle Farm Presque Isle Farm - Kingston Black Brian Ulbrich of Left Foot Charley was not able to attend this workshop. Contact for these

Wild, Clean & Free: Harnessing the Beauty of Wild-Fermenting, Without the Flaws Was presented at CiderCon2022 held in Richmond, Virginia in February. The seminar was moderated by Christine Walter of Bauman's Cider. Three makers shared a taste of their select ciders that are fermented with wild yeast or what is also referred to as ambient yeast. Another term for this type of fermentation is Natural Cider or a Spontaneous Ferment. The three ciders presented during this workshop/tasting   Levi Danielson of RAW Cider presented Koosh Wild Ferment. RAW is based in McMinnville, Oregon. Levi Danielson, RAW Cider Leif Sundström of Sundström Cider presented Sponti 2020. His cidery is based in New York's Hudson Valley. Leif Sundström Soham Bahatt is co owner of the Artifact Cider Project. He presented a 2017 Roxbury Russet Pet Nat. There are two Massachusetts locations: Cambridge and Florence. Soham Bahatt In this Chat (l to r) Christine Walter, Levi Danielson, Leif Sundström and Soham Bahatt   During this se

Tribute to Author and Orchardists Michael Phillips I spoke with his long time friend Alan Surprenant of Brook Farm Orchard in Ashfield, Massachusetts on a cool March day a little over two week's after the unexpected passing of Michael Phillips.  The two men met originally at a New England Organic Farmers Association (NOFA) conference that was being held at Hampshire College and they soon became fast friends. It was Alan who first contacted me with the news of Michael's unexpected passing and I knew he'd be perfect to speak about the life of one of America's premier apple writers and teachers. Michael's book placed in tribute to his passing a few days earlier at the 2022 Berkshire Roundtable   Michael died in his orchard in the Lost Nation area of New Hampshire on February 27, 2022. He was in the process of writing his fourth book and building out a Speakeasy where friends could gather to sip cider on his land that he shared with his wife Nancy and where they raised their daughter Grace. I expected to talk a

Farmstead Wyoming's First Commercial Cidery Ian McGregor who cofounded Farmstead Cider with Orion Bellorado holds the title of being both the first commercial cidery in the state of Wyoming and as of this episode published in 2022 remain the sole cidery in the state. These enterprising makers source their apples from residential homes in the area which have an abundance of crab apples that were planted for homeowners. They are currently planting an orchard, but most of the apples today are sourced from homeowners. Ian McGregor enjoying a cider post harvest Saving Nuisance Bears by Making Cider A grant helped to fund their task of removing apples from as many local properties, as possible. The homeowners were happily to have the apples harvested which helped to reduce the number of bear/human conflicts in the area. Farmstead Cider ferments these high-altitude crab apples in a lovely assortment of cider, which by the way are fermented with the wild/ambient yeast. Farmstead Apples The apples are tart, tannic, s