Episódios
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Exploring Cider’s Role in Fine Dining
In this episode of Cider Chat, we sit down with Chef Ivan Vautier a Michelin-starred chef from Normandy, France, to discuss his approach to pairing cider with food and incorporating it into his dishes. Normandy, as a region is renowned for its cider, Calvados and Pommeau. As such it offers a unique perspective on how this traditional beverage is used in high-end cuisine.
Ivan VautierBut does cider get the attention it deserves in fine dining? The answer might surprise you. While this Michelin Chef Vautier highlights some classic applications, like poaching foie gras in cider, the conversation reveals a deeper challenge: even in cider’s heartland, it appears that cider's potential remains under appreciated in haute cuisine.
Key Takeaways from a Michelin-Starred Chef Traditional Uses of Cider: Chef Vautier shared his method for preparing foie gras terrine poached in cider, complemented by a semi-dry cider pairing. While a delightful tradition, it underscores the entrenched view of cider as a regional staple rather than an innovative culinary element. Critique of Heavy Cuisine: He addressed the overuse of cream in Normandy dishes, advocating for lighter preparations that let cider’s acidity and flavor shine—a refreshing perspective for modern palates. Missed Opportunities: The chef noted that cider could rival champagne as an aperitif. To create this new vision for cider, Chefs both in France and world wide must be called upon to rev up a sense of enthusiasm and vision to champion this transformation. Cod and Dupont Cidre pairing A Call to Action for the Cider CommunityThis episode highlights the need for cider enthusiasts and producers to work together to elevate cider's status in fine dining. Here are some ideas discussed:
Cider Education for Chefs: Host tastings and workshops to showcase cider's complexity and versatility, inspiring chefs to integrate it more deeply into their menus. Collaborative Menus: Develop cider-focused tasting menus and co-create signature ciders tailored for specific cuisines. Inspiring Innovation: Highlight cider's potential as a lighter, fresher alternative to traditional ingredients like cream or wine in sauces and reductions. Elevating Cider’s Image: Serve cider in elegant glassware and market it as a sophisticated aperitif to attract fine dining audiences. Engaging the Culinary World: Partner with culinary schools, host cider-focused food festivals, and celebrate chefs who innovate with cider through awards and recognition. Dessert at Ivan Vautier Why This MattersCider is more than just a beverage—it’s a bridge between tradition and innovation. This episode sheds light on the barriers holding cider back in fine dining and offers actionable steps to move forward. By working together, producers and enthusiasts can inspire chefs to see cider not just as a drink, but as a transformative ingredient worthy of the world’s finest tables.
Cider Dinner at Ivan Vautier Contact info for Ivan Vautier Website: https://www.ivanvautier.com/en/ Address: 3 Av. Henry Chéron, 14000 Caen, France Subscribe and ShareEnjoyed this episode? Don’t miss more conversations like this! Subscribe to Cider Chat on your favorite podcast platform, and share this episode with friends who love cider and fine dining.
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Why Pair Cider with Thanksgiving Dinner?
Cider is a fantastic beverage for Thanksgiving, with a range of flavors to suit savory, sweet, and spicy dishes. It’s an ideal alternative to wine or beer, bringing a refreshing acidity and fruit-forward profile that lifts and enhances Thanksgiving flavors. From crisp dry ciders to dessert-ready ice ciders, there’s a pairing for everyone at your table.
Start Thanksgiving with a Cider AperitifOpening your Thanksgiving celebration with a light cider aperitif or cocktail helps set a festive mood. Here are a few ideas to get started:
Lisa Laird CranJack Cocktail 1 1/2 oz. Laird’s Straight Applejack 4 oz. Club soda Cranberry juice Slice of lime Classic Sparkling Cider: A crisp, dry sparkling cider in a champagne flute makes a refreshing, light aperitif. Apple-Ginger Cider Mocktail: Mix sparkling cider with ginger juice and garnish with apple slices for a warming, spiced start to the meal. Main Course: Turkey and Vegetarian PairingsWhether your main course is turkey or a vegetarian option, cider brings out the best in savory herbs and seasonings. Here are a few pairing suggestions
For Turkey Lovers
Herb-Roasted Turkey with Rosemary and Sage Pair with: Dry, crisp cider from the Finger Lakes or Vermont. Why It Works: The dry cider’s acidity complements the turkey’s rich, savory herbs, offering a light and refreshing contrast to the meat’s natural flavors. Recommended Ciders Alma Cider - Dry (Washington) (500 mL) 6.2% Cockrell Cider - 1783 (Washington) (750 mL) 6.9% Farnum Hill Extra Dry Cider (New Hampshire) 750 mL 7.5% Smoked Turkey Pair with: Barrel-aged cider from California or New York. Why It Works: Aged ciders with a smoky, woody profile enhance the bold, smoky flavor of the turkey, creating a complex and satisfying pairing. Recommended Ciders Bent Ladder Black Gold (Ohio) (750 mL) 8.7% Esso Terra Ciderworks Halcyon (Colorado) (750 mL) 7.6% Presque Isle Farm 2021 Single Barrel: Esopus Spitzenburg (Michigan) (750 mL) 10%For Vegetarian Main Dishes
Mushroom Wellington or Stuffed Acorn Squash Pair with: Semi-dry cider from Oregon or Washington. Why It Works: The earthy, umami notes in mushrooms or squash pair beautifully with a semi-dry cider, amplifying the savory herbs in these dishes. Recommended Ciders: Gypsy Circus Cider/ Queen of Swords (Tennessee) (16 Ounce cans) 6% unfiltered medium bodied cider Gypsy Circus 2024 Raindancer (16 Ounce cans) 6% 100% locally sourced Semi dry ciders can be found in every liquor store that sells cider in the US - buy local and enjoy! Side Dish Pairings for Classic Thanksgiving SidesThanksgiving sides are often seasoned with spices like sage, thyme, and cinnamon. Here’s how cider can enhance these traditional flavors:
Savory Stuffing with Sage and Thyme Pair with: Semi-dry cider with herbal notes. Why It Works: A semi-dry cider’s acidity cuts through the richness of stuffing, while herbal undertones bring out the dish’s earthy flavors. Recommended Ciders: Snowdrift Cider - Red Cider 2023 (500 mL) (Colorado) 7.5% A beautiful deep rosé color courtesy of the redfleshed apples Mashed Potatoes and Gravy Pair with: Crisp, dry cider. Why It Works: A dry cider’s refreshing acidity balances the creamy, dense texture of mashed potatoes and gravy. Recommended Ciders: Botanist and Barrel 2022 Less is More Wild Ferment Pétillant Naturel (375ml) & (750 mL) Fermented from wild yeast on the apple skins using the Pétillant Naturel technique, subtle minerality, honey notes and racy acidity Roasted Brussels Sprouts with Balsamic Glaze Pair with: High-acidity, dry cider. Why It Works: The cider’s crispness contrasts with the slight bitterness of Brussels sprouts and enhances the sweetness of the balsamic glaze. Recommended Ciders: Greenbench Webb City's Cellar Northern Spy (Florida) - 6.2% Northern Spy apples fermented dry create this crisp, tart cider. Sweet Potato Casserole with Cinnamon and Nutmeg Pair with: Sweet, spiced cider. Why It Works: Sweeter ciders with notes of cinnamon or nutmeg pick up on the spices in sweet potatoes, adding a warm, cozy feel to the meal. Recommended Ciders: Botanist and Barrel: Scarlet (North Carolina) (750 mL) & (375 mL) 6.9% - Spiced Winter Rose Cider, made with orange peel, cinnamon, star anise, allspice, cloves, dried ginger, nutmeg. Thanksgiving Dessert: Sweet Cider PairingsFinish off your Thanksgiving feast with dessert ciders that enhance the sweet, spiced flavors of classic holiday pies and treats.
Pumpkin Pie Pair with: Ice cider from Vermont or New York. Why It Works: Ice cider’s concentrated apple sweetness and acidity balance the spiced pumpkin filling, creating a luxurious, indulgent pairing. Recommended Ciders: Eden Specialty Ciders Heirloom Blend (Vermont) (375 mL) 10% 15 heirloom apple varieties Cider Hill Cellars (Massachusetts) – Winter 12.5% an award winning Ice Cider Apple Crisp Pair with: Semi-sweet cider with cinnamon notes. Why It Works: A semi-sweet cider’s apple-forward profile enhances the baked apple filling, while subtle spices complement the oat topping. Recommended Ciders: Western Cider (Montana) McIntosh Single Variety Cider (500 mL) 6.7% Montana's Macintosh apples are renown and lend cinnamon notes and spices to to each bottle. James Creek Cider House (North Carolina) Winter Solstice Cider (500 mL) 6.0% aged for up to nine months in American oak barrels that were once used for bourbon and brandy and then lightly infused with baking spices Pecan Tart Pair with: Barrel-aged cider. Why It Works: The caramelized, nutty flavor of barrel-aged cider mirrors the rich, sweet flavors of a pecan tart, creating a seamless finish to the meal. Recommended Cider: Liberty Cider (Washington) 2023 Widdershins Apple (375 ml) 18% A US version of a French Pommeau - barrel-aged at least two years, soft and harmonizing notes of cinnamon, black cherry and vanilla. Chocolate Pudding Pie or anything Chocalate? Recommended Cider: Mega dry cider with rich tannins - The Ross Cider and Perry Company (UK) Bisquet single varietal bittersweet and is crazy good with chocolate! Best Ciders to Buy for ThanksgivingLooking to stock up on ciders for Thanksgiving? Here are a few recommendations to suit each pairing:
Finger Lakes, NY: Known for high-acid, mineral-rich ciders that pair well with turkey and savory sides. New England: From Vermont, New Hampshire, Maine, Connecticut, Massachusetts and Rhode Island - you can't go wrong! Seek out the semi-sweet and dry ciders for root vegetables and Thanksgiving desserts. Oregon & Washington: Earthy, balanced ciders that match vegetarian dishes like stuffed squash or mushroom Wellington. Hudson Valley, NY: Tannic ciders that bring complexity to lentil dishes and roasted vegetables. California & Virginia: Excellent options for barrel-aged ciders to pair with smoked turkey or pecan pie. Cider Pairs Perfectly all Year Long!Cider’s unique blend of acidity, tannins, and natural sweetness makes it the perfect drink to elevate your Thanksgiving feast and really any meal all year long. From bright aperitifs to rich dessert pairings, cider has a flavor for every dish. So this year, why not explore the flavors of Thanksgiving with cider in hand?
Mentions in this Cider Chat Listen to Lairds & Company Part 1 and 2 on Cider Chat EsoTerra CiderWorks, Indiegogo Campaign Totally Cider Tours Wild Branch Cider - Vermont - Ashmead Kernel Cider WildCraft Cider Works - Oregon - Medlar Cider -
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Bringing Cider to Hungary: The Story of Abaliget Garden Projects
In this episode of Cider Chat, we learn about the southwest Hungary, where Ancha Gergely is building Abaliget Garden Projects, her small-scale cidery focused on Hungarian apples, pears, and centuries-old varieties. Ancha’s journey began in England, where she developed a love for cider. For Hungary it appears that there is little known about cider or cider making, prompting her to craft her own.
Ancha GergelyWith a deep passion for apples and heritage varieties, Ancha started her orchard in 2018 by grafting local and English varieties onto Hungarian rootstock. Her husband’s contribution of English cider apple graft wood expanded the orchard significantly, leading to her current collection of 600 apple and pear varieties.
Ciders at Abaliget Orchard ProjectsAncha crafts unique Hungarian ciders that highlight the region’s apple diversity. Some of her featured ciders include:
Fishti – A smoky cider aged in a Speyside whiskey barrel, offering mellow whiskey notes balanced with local apples. Birs is the Hungarian work for Quince – This is a 100% quince cider with a delicate sweetness Abaliget Garden’s Quince Cider Back label of Birs – Quince Apple Varieties at Abaliget GardenAbaliget Garden includes a mix of English, Hungarian, and other European varieties. Here are a few notable apples in her collection:
Kanizsai – A classic Hungarian apple with a sweet profile Húsvéti Rozmaring – Known for its rosemary scent, this apple can keep until Easter Various Perry Pears – 20 different types from the UK, bringing unique flavor profiles for perry production Cider Making Techniques at AbaligetAncha’s approach to cider-making combines traditional fermentation methods with her unique orchard composition, balancing Hungarian and English influences. In addition to cider, her nursery serves as a source for new Hungarian cider makers, offering heritage and cider-specific apple trees.
Contact Info for Abaliget Garden Projects Website: Abaliget Garden Projects via Facebook Mentions in the Cider Chat Totally Cider Tours EsoTerra Ciderworks – Arboretum Initiative Cider Explorer review of Abaliget Garden Projects ciders and perry -
Discovering Domaine Johanna Cécillon: A Journey of Cider, Heritage, and Terroir
Johanna Cécillon and her husband, Louis Cécillon, have deep ties in the world of fermented drinks, and are now merging their wine heritage with cider-making in Brittany. Domaine Johanna Cécillon, near Dinan, honors family tradition and innovation through biodynamic farming methods. Established on family land from the 1800s, Johanna brings a refined approach to cider, embracing natural processes that reflect the land’s unique terroir.
Louis and Johanna Cécillon Biodynamic Practices and Natural FermentationAt Domaine Johanna Cécillon, the orchard is certified biodynamic, preserving the ecosystem and producing exceptional quality fruit. Johanna practices natural fermentation, using no added yeasts or sulfites to allow the true flavor of each apple variety to shine. A dedication to biodynamics reflects Johanna’s commitment to safe farming practices for the entire ecosystem - people, animals, plants and the environment.
The Ciders of Domaine Johanna Cécillon Poiré – 5% A delicate pear cider, or "poiré," that combines subtle tannins with a soft, dry finish. Aged for two years, it boasts a complex minerality, capturing the terroir of Brittany with every sip. Divona – 5% This cider is crafted from acid-forward apples, bringing a refreshing minerality and gentle sweetness. With a very low bitterness, Divona offers a light and dry profile that balances softness with crisp fruit notes. Toutatis– 7% Aged in Saint Joseph wine barrels, Tutatis is an innovative cider with rich oak flavors that enhance its complexity. This cider features subtle hints of white wine, bringing an added layer of depth and sophistication to the apple-forward character. Taranis – 8% Taranis is a blend of perry and cider and aged in Syrah barrels, offering an amber hue and distinctive, refined tannins. Nerios – 5% Nerios is a tribute to the traditional cider-making heritage of Brittany. Made from heritage apple varieties, it has a robust tannic profile, warm amber color, and offers a classic, rustic flavor with layers of depth and a lingering finish. Contact Info for Domaine Johanna CécillonDomaine Johanna Cécillon welcomes visitors by appointment to experience the ciders firsthand and enjoy a tranquil orchard tour. Purchase is available on-site, or find their ciders internationally.
Website: Domaine Johanna Cécillon Mentions in this Cider Chat Totally Cider Tours Support Cider Chat via Patreon on your web browser 408: Cider’s Pomological Life Coach | Know Your Roots, NY - Mike Biltonen on Biodynamic Orchard Care 123: The Poiré Fermier - The Perry Farmer -
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 ChatArnould 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 ValOne of the standout ferments at Cidrerie Manoir du Val is the development of La Cormé Cidre, a cider made with the unique Sorbus Domestica tree. This rare fruit imparts a complexity and depth of flavor that sets it apart from more traditional apple-based ciders. Marie and her husband have also crafted Blanc Cidre, a white cider made by halting the oxidation process to create a fresh, clear cider that pairs perfectly with seafood and light dishes.
La Corme CidreMore Innovation! To support the orchard’s demanding harvest, Marie’s husband, Thomas, designed and built a custom machine called the Delorian. This tricked out tractor picks up apples from the ground, dramatically speeding up the harvesting process and reducing the need for manual labor.
The Ciders of Cidrerie Manoir du Val Pink Cider (Rosé) – Made from red-fleshed apples like La Rouge du Val, this vibrant cider is a sweet, fruit-forward offering with a stunning hue. La Cormé Cider – This unique cider is made with a blend of apples, pears, and the rare Sorbus Domestica fruit, bringing a balance of tartness and complexity. Note: Arnould and his mother Charlotte pick all the Sorbs used Ciderie Manoir du Val. Blanc Cider – A white cider that stands out for its clarity and crispness, perfect for pairing with seafood. The lack of oxidation during pressing keeps the cider fresh and bright- hear how this is done in the episode. There is also Calvados, Pommeau, Fresh Pressed Apple Juice and Poiré Apple Varieties at Manoir du ValCidrerie Manoir du Val’s ciders are made from a carefully selected range of apple varieties, each chosen for its unique contribution to the cider-making process. Some of the key varieties include:
La Rouge du Val (Red-fleshed apple) – name after the estate La Petit Jaune (Acidic variety) Chlorono (Sweet variety) Doux Vérets de Carrouges (Sweet variety) Benit Rouge & Douce Moen (Bitter Sweet) Fréquin Rouge & Marie Menard (Bitter variety) The Delorian – apple picker upper Where to Find Cidrerie Manoir du Val CidersCidrerie Manoir du Val products are sold both at their farm store and in various locations throughout the Paris region, including:
Chateau d’Harcourt Les Ferme de GallyIf you’re ever in Normandy, visiting the cidery is a must — not only for the ciders but also for a closer look at their innovative approach to cider-making.
Contact for Cidrerie Manoir du Val Website: https://www.manoirduval.fr/ Address: EARL Courtoux Bourut, 960 Route du Val, Saint Aubin Le Guichard. 27410 Mesnil-en-ouche Stay Updated with Cider ChatTo learn more about innovative cider makers like Marie Bourut and stay informed on the latest episodes of Cider Chat, subscribe to the podcast and the Cider Chat YouTube channel. By subscribing, you’ll be notified of upcoming episodes that focus on cider-making, so you won’t miss any of the exciting stories from the world of cider.
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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 the tour group this night and treated us all to a late night talk in the living room of the hotel!
Epic Sights for This Cider Tour RecapCider plays the lead role in this journey, but for this cider tour recap UNESCO World Heritage sights also played a big role.
Hear from the guest as they mention some of their favorite tour sight seeing stops on this cider tour.
Be Part of the Next Cider Tour RecapWe certainly hope that you too will want to join us on the next Totally Cider Tour! Get on the Wait List to be the first to know when the next cider tour is rolling out and about to Ciderville!
Send an email to [email protected] and put in the subject heading Cider Tour and we will you add you to eCiderNews list to receive early-to-know-notifications!
Mentions in this Cider Chat Totally Cider Tours How to say Cheers in Hungary “Egészségére” A Hungarian Apple variety called Kanizsai -
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 EpisodeAt 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 black currant. Named after the road where Winchester Ciderworks was originally located, this cider blends the tartness of black currants with the brightness of local Virginia apples. At 5.9% ABV
Support Cider Chat and Keep the Stories FlowingIf you’re a fan of learning about the stories behind great cider makers like Stephen Schuurman, consider supporting Cider Chat. Your donations help keep the podcast on the air, allowing us to continue sharing stories from the world of cider. To help us continue to bring you these amazing episodes, hit the donate button at CiderChat.com.
Contact for Winchester Ciderworks and Ciderhouse Website: https://winchesterciderworks.com/ Mentions in this Cider Chat Totally Cider Tours -
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 CollaborateStarting 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 flexible and open to collaboration.
A Closer Look at Heartland’s CidersHeartland Ciderworks may be a young company, but their lineup of ciders is anything but ordinary. Here’s a quick look at the ciders discussed in the episode:
Avalon Description: Heartland’s flagship cider that combines Foxwhelp, Golden Russet, Yarlington Mill, and Dabinett apples. ABV: 7.7% Notes: Features a beautiful orange hue with a balance of tannins and acidity. Little Apple Description: A low-alcohol cider kin made with rehydrated pomace and back-sweetened with Golden Russet and Foxwhelp. ABV: 3.65% Notes: Easy-drinking with a light and refreshing profile. Cooper Description: A bourbon barrel-aged cider made primarily from Sweet Alford apples. ABV: 6.4% Notes: Rich with subtle bourbon notes, this cider is a limited-edition favorite, but more Cooper is in the cue! Heart of the Valley Description: A community-foraged cider made with apples gathered from the Salem area, benefiting the local Boys and Girls Club. ABV: 5.75% Notes: A modern cider with a sweeter profile and a beautiful can design. Olive Branch Description: A Newtown Pippin cider aged on olive leaves, offering a unique bitterness similar to hops. Notes: A one-of-a-kind cider with complex aromas and a distinctive flavor profile. Rosé Cider (Upcoming Release) Description: A co-ferment of red-fleshed apples with Pinot Noir grape skins, lightly oaked for added tannin. Contact for Heartland Ciderworks Website: https://heartlandcw.editorx.io/hlcw In the US – Buy Heartland ciders online at Press Then Press Support Cider ChatEnjoying the stories brought to you by Cider Chat? Help keep these stories rolling out by supporting the podcast by becoming a patron. Your support helps keep the podcast on the air, allowing us to continue bringing you inspiring stories like this one.
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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 StoriesAt 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 events that day as the now fermented cider was being drunk.
To listen to the full song sung by Art Cahill, https://digitalcommons.library.umaine.edu/songstorysamplercollection/19/
Father Walker’s is a dry cider, made with Northern Spy, McIntosh, and Cortland apples and recently won a gold medal at the Great Lakes International Cider and Perry Competition (GLINTCAP), cementing its place as a top-tier craft cider.
Another standout is Devonport, a hop cider named after a historic bar in Charlottetown known for growing its own hops in the 1830s. This cider offers a citrusy, grapefruit-forward profile that appeals to both beer drinkers and cider enthusiasts alike.
Red Island’s Ghost Series is a collection of limited-edition ciders, each named after historic shipwrecks off the coast of Prince Edward Island. These ciders, draw inspiration from the tales of ships like the Conqueror and Castalia, which met their fates in the island’s treacherous waters. The Rose made with locally sourced haskap berries has a vibrant rosé hue and notes of raspberry, blueberry, and cranberry notes, is a true taste of PEI’s agricultural bounty.
Loyalist Road Cider is a complex blend made from 27 different apple varieties sourced from a small orchard near Charlottetown.
Robert on the French Cider Tour next to one of the many massive barrels at Manoir de Montreuil Al Saxs steaming mussels with Red Island Cider Contact for Red Island Cider Website: https://redislandcider.com/ Mentions in this Cider Chat French Cider Tour #xpromotecider @spacetimemeads #xpromotecider @puntadefierro #xpromotecider @tomoliverscider #xpromotecider @woodyperennialguthrie #xpromotecider -
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 SomersetThe 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 technique of blending different ferments, in this case three different vintages of high-tannin apples, creates a delectable cider that balances depth of flavor with an elegant finish for the Triple Vintage.
Enjoy the Triple Vintage which is sold throughout the UK in fine dining establishments or online (link below) in a large stemmed red wine glass. Serve slightly chilled.
The Triple Vintage comes in 375 ML bottles.
What’s Next for the Showerings?With their sights set on continuing to produce fine cider and Nick Showering clearly enjoying the challenge, time will tell. For now it appears it is all about maintaining a foot in the door of the ever increasing “fine cider” category and the prospects of introducing a new generation of drinkers to the possibilities of high-quality cider…making that very good news for the industry at large.
Contact for Showerings Triple Vintage Website: https://showeringscider.co.uk/products/showerings-triple-vintage-cider Mentions in this Cider Chat Episode 422 John Bunker Keynote: Orchards and Legacy Episode 423 Apple Identification 101 John Bunker Subscribe to Cider Chat YouTube Totally Cider Tour - French Cider Tour Woodfolk Cider, Ontario Canada Spy Ciderworks & Distillery, Ontario Canada -
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 varieties.
Why is Apple Phenotyping Important?Phenotyping is more than just a way to describe apples; it’s a critical method for orchard care, especially for those looking to preserve historic and rare apple varieties. John emphasizes that understanding the nuances of the apples you grow allows you to ensure that your orchard is correctly labeled and organized. This attention to detail not only improves the quality of your cider apples but also helps preserve the legacy of historic cultivars.
Phenotyping also allows orchardists to confirm apple identities in cases where DNA testing isn’t readily accessible or when historical records are incomplete. Whether you’re comparing apples from different orchards or identifying a lost variety, having a reliable set of phenotyping techniques in your toolbox is essential.
Watch this entire presentation at Cider Chat YouTube The Orchardist’s Toolbox: Key Techniques for PhenotypingJohn encourages orchardists to keep a thorough record of the apples they grow, noting characteristics such as:
Size and Shape: Measure the diameter of the apple and observe its overall shape (e.g., round, oblate, or conic). Color and Skin: Note the ground color (the apple’s underlying color) and any blushes, stripes, or russeting that appear on the skin. Stem and Cavity: Examine the length and thickness of the stem, as well as the depth and width of the cavity where the stem attaches. Calyx and Basin: Check whether the calyx (the dried flower at the apple’s base) is open or closed, and assess the depth and shape of the basin around it. Core and Seeds: Cut the apple open to analyze the core’s shape, size, and location, as well as the number and appearance of seeds.These observations not only help you identify your apples but also provide insights into the health of your orchard and the quality of your cider apples.
Join the Conversation on Cider Chat YouTubeTo see John Bunker’s full slideshow presentation on phenotyping apples and learn even more about his techniques, be sure to subscribe to the Cider Chat YouTube Channel. This episode is packed with invaluable knowledge for anyone looking to refine their skills in orchard care and apple identification.
Mentions in this Cider Chat Episode 422 John Bunker Keynote: Orchards and Legacy Subscribe to Cider Chat YouTube Totally Cider Tour – French Cider Tour American Cider Association – CiderCon 2025 -
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, MEHear John Bunker walking us through the intricacies of apple identification, reminding us that it’s not just about identifying a fruit — it’s about preserving history. For orchardists and cider makers, understanding the varieties in your care is a crucial part of maintaining the integrity of your orchard and the quality of your cider apples.
00:00 Introduction to Cider Chat and Apple Mysteries
01:37 John Bunker's Apple Identification Journey
04:11 The Importance of Apple Identification
10:11 Understanding Apple Trees and Grafting
21:39 Resources for Apple Identification
25:37 DNA Profiling and Apple Identification
30:12 Practical Apple Identification Scenarios
33:40 Mentors and the Black Oxford Apple
34:39 DNA Profiling and Apple Identification
37:06 The Mystery of the Canadian Strawberry
38:52 The Hunt for Lost Apples
41:36 Identifying Seedlings and Grafted Trees
45:49 Commercial Orchards and Misidentified Apples
48:47 The Role of Historical Records in Apple Identification
53:26 The Fun and Challenges of Apple Hunting
58:05 Becoming an Apple Detective
01:04:31 Conclusion and Final Thoughts
Contact for John Bunker
Website: Outonthelimbapple.comBooks recommended in this episode:
Apples and the Art of Detection by John Bunker (2019) Systemic Pomology by UP Hedrick 1925 The American Fruit Culturist: Containing Practical Directions for the Propagation and Culture of All Fruits Adapted to the United States, John Thomas 1849 The Fruit Manual, Robert Hogg 1886 Episode 422 John Bunker Keynote: Orchards and Legacy Subscribe to Cider Chat YouTube Totally Cider Tours - French Cider Tour -
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 barefeetEnjoy the Keynote by John that weaves his passion for Jazz, quotes from thought leaders and his insights on the late frost of 2023 and the community surrounding apples, cider and plants.
In This Keynote AddressFind 5 key areas that John bunker focused on during his speech.
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 held at the Ashokan Camp in New York State. The Ashokan Center is an independent music & nature nonprofit established in 2008. The musical history of this camp was a perfect fit for John’s keynote which also featured many references to musicians and songs.
Mentions in this Cider Chat 374: NY Apple Camp News! Bonus Cider Chat Live on NY Apple Camp 380: The Legacy of the Downing Brothers: Architects of Nature 388: French Origins of American Apples | The Grand-Mères 385: Cider’s Ki – Remix French Cider Tour 2024 -
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 ChileChile 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 CollaborationsEli has co-founded the Chilean Cider Collective (COSIGI), which aims to preserve and promote Chile’s unique cider heritage. COSIGI works closely with the Department of Agriculture and other local organizations to support cider makers and enhance cider production quality.
Mother Pudu with baby Chilean Ciders Tasted in this Episode Punta de Fierro - is both the name of the cidery and the cider itself. This particular cider tasted during the recording was made in 2022. It was bottle #61 out of 771 bottles in total. All the apples came from one single orchard that Eli and his business partner Carlos Flores produce cider on. TenCai Sidra - this cidery is owned by Rene Galindo. We tried two ciders during the recording. The first cider called The Truth. This cider was co-fermented with an indigenous berry called Maqui. They are smaller than blueberries and lend a purplish hue to the cider. The second cider -called Futura was made by first grinding the apples and allowing them to macerate for approximately 24hours. The apple blend is Reineta and Braeburn.All the ciders were feremented dry and are delicious!
Contact Info for Punta de Fierro Website: https://puntadefierro.com/ Contact Info for TenCai Sidra Website: https://tencaisidra.cl/ Mentions in this Cider Chat Cider Chat info flyer - scroll down this page and download and post flyer! Tag Cider Chat and use hashtag #xpromotecider ciderGoingUP Campaign page - find a list of business supporting Cider Chat! -
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 and how it all started with foraged fruit in the Monterey Bay area of California. It is one part picking up fruit that turned into a relationship with an older orchardist in the Watsonville area of California.
Listen to past episodes with Nicole: 060: Nicole Todd | Santa Cruz Cider Company, CA 280: Why the Cider Maker Wears Fuzzy Slippers – describes the harrowing house fire that Nicole and her husband Felix survived! Contact for Santa Cruz Cider Company Website: https://santacruzciderco.com/ -
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 MakingIn 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 VarietiesWooden Gate’s orchard spans seven acres with about 800 trees, including winter-hardy varieties like
Goodland Norkent Norland Kerr – which is featured in the Orchard Queen cider that is tasted and discussed in this episode and various crab apples such as Rescue and TrailThey have also planted heritage varieties and some English cider apple varieties like Dabinette.
Cider Production and TechniquesClint emphasizes slow fermentation at low temperatures, with some fermentations lasting up to six months. Wooden Gate primarily uses cultured yeast, but experiments with wild ferments, particularly in their Orchard Queen cider. They produce about 50 cases of Orchard Queen annually and 300 gallons of other cider varieties.
Community and EventsWooden Gate hosts various events, including an annual cider release and pop-up pizza and cider nights. Their son-in-law, a chef, handles the cooking, while their daughter plans events. They also groom cross-country ski trails in the winter, turning them into walking trails in the summer.
Five Core Principles of Wooden Gate 1. Community: Creating a sense of community around their cider and farm. 2. Environmental Stewardship: Using organic, permaculture, and holistic management practices. 3. Sourcing Locally: Using locally grown fruit and selling locally. 4. Quality: Ensuring their cider represents their farm and Manitoba’s unique terroir. 5. Authenticity: Highlighting the distinct flavors of their region in their cider. Contact Info for Wooden Gate Cider Website: https://louisemb.com/m/wooden-gate-cider Mentions in this Cider Chat @spacetimemeads @woodengatecider @cultivarcreativestudio Listen to episode 190 Cider Revitalizes a 1750 Colonial Era Orchard | MA Stone Cow Brewery, Barre Massachusetts -
Paving a Path for Cider Branding at Cultivar
Meet Kirk Evans, the founder of Cultivar 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 EvansCultivar 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 CultivarKirk’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, Cultivar Creative was born.
The Importance of Brand IdentityAccording to Kirk, brand identity in the cider industry involves more than just a logo. It encompasses everything from the brand’s voice to the graphical elements used in packaging. A strong brand identity helps cider makers communicate their story effectively and stand out on crowded shelves.
Kirk’s process includes creating detailed brand guidelines that outline all aspects of the brand’s visual and verbal identity. This comprehensive approach ensures that every piece of marketing material aligns with the brand’s core message and appeals to its target audience.
Branding Tips for Cider Makers Know Your Brand: Understand who you are as a brand and what you want to convey to your customers. Be Bold: Don’t be afraid to be bold and disruptive with your branding. Standing out is crucial in a competitive market. Consistency is Key: Ensure your branding is consistent across all platforms, from social media to packaging. Invest in Packaging: Eye-catching packaging can make a significant difference in attracting new customers. Contact Info for Cultivar Website: https://cultivarcreative.com/ Mentions in this Cider Chat French Cider Tour 2024 Who’s cross promoting cider #xpromotecider @spacetimemeads @sraml_machinery encourage followers to listen to episode 324 featuring Jan Šraml @degerdenner @3dogciderbrewstillery @hardciderguy -
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 AssociationThe 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 organization and was eventually renamed the New England Apple Association.
Contributions and ChallengesUnder the leadership of Russell Steven Powell, who has served as the Executive Director since 1997, the NEAA has been instrumental in various advocacy efforts, marketing campaigns, and educational initiatives aimed at supporting New England apple growers. Powell, an author of two acclaimed books on apples, “America’s Apple” and “Apples of New England,” has been a prominent figure in the organization, driving its mission forward.
Russell Stevens PowellDespite its contributions, the NEAA has faced significant challenges in recent years. Changes in the New England apple industry, a shift from wholesale markets to retail orchards, and the rise of diversified attractions such as pick-your-own, bakeries, and tasting rooms have impacted the organization's traditional business model. This shift, while beneficial for many orchards, appears to have presented a challenge for the NEAA, ultimately leading to the decision to close.
The Impact and Future of Apples in New EnglandThe closure of the NEAA is a significant loss for the New England apple community. The association has been a valuable resource for apple growers and enthusiasts, providing information on apple varieties, orchard locations, and industry developments. The NEAA's contributions to the agricultural heritage of New England will be remembered fondly.
As we reflect on this bittersweet moment, it is crucial to acknowledge the dedication and hard work of individuals like Russell Stevens Powell and the many volunteers who have supported the NEAA over the years. Their efforts have left an indelible mark on the apple industry in New England.
Supporting Local AgricultureThe closure of the NEAA underscores the importance of supporting local agricultural organizations and initiatives. As Al Sax, who joins Cider Chat Host Ria Windcaller in this episode and is a lifelong champion of apple cider making and education, highlights in this episode, the sustainability of local agriculture depends on active participation and support from the community. Organizations like the American Cider Association, state-level cider guilds, and other regional agricultural groups play a vital role in promoting and preserving our agricultural heritage.
Vote With Your DollarsAl discussed how he makes his money count by, "voting with your dollars." This philosophy underscores the importance of using our financial choices to support the organizations and causes we believe in. By purchasing memberships, donating, and buying products from local orchards and agricultural associations, we can directly impact their sustainability and success. Al practices what he preaches, supporting CiderChat and other agricultural initiatives that align with his passion for apples and cider. His commitment serves as a reminder that our spending habits can make a meaningful difference in preserving and promoting the agricultural heritage and local businesses we cherish.
Contact Emails for the New England Apple Association Russ Holmberg, Chair: [email protected] - Holmberg Orchards, Gales Ferry, Connecticut Steve Rowse, Vice-Chair: [email protected] Giff Burnap, Secretary/Treasurer: [email protected] - Butternut Farm, Farmington, New Hampshire Mentions in this Cider Chat PA Cider Fest – June 15, 2024 Use Promo Code: CIDERVILLE for $10 tickets! French Cider Tour 2024 Who’s cross promoting cider #xpromotecider @spacetimemeads @redislandcider @degerdenner -
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 citrus aromas. Brian highlights the high acidity and minerality of this cider, making it a perfect rosé alternative for brunch or any occasion. Malus: A Flagship Cider Brian introduces the Malus, a cider that he considers the flagship of Green Bench. This cider is a blend of 12-13 apple varieties, including Dabinett, Kingston Black, Chisel Jersey, Black Twig, Chestnut, and Hughes Crab. The result is a balanced and rounded cider with a complex flavor profile that pays homage to French ciders. With an alcohol by volume of just over 7%, the Malus is a versatile and drinkable cider. Celebrity Chef Brian Duffy loved the Malus – listen to this special ep: 401 Episode 401: Celebrity Chef Brian Duffy | Cider Pairing Tips Chaconne: A High Acid Symphony The final cider discussed is the Chaconne, named after Johann Sebastian Bach’s Partita No. 2. This high acid cider is a blend of Wickson, Yates, and Harrison apples. Brian describes the Chaconne as having intense pear and citrus aromas, a mouthwatering acidity, and a unique flavor profile that includes tropical fruit and a touch of black pepper. The label, featuring three robed skeletons playing violins, adds to the artistic and esoteric nature of this cider. Listen to Johann Sebastian Bach’sViolinist Jascha Heifetz is featured via the link below
Album cover for Jascha Heifetz which features Bach Chaconne d-Moll aus der Partita Nr. 2 https://archive.org/details/chaconne-d-moll-heifetz Contact for Green Bench Brewing, Mead & Cider Website https://www.greenbenchbrewing.com/mead-cider Listen to Episode 398: Cider in Florida? Visit Green Bench Brewing, Mead & Cider Mentions in this Cider Chat PA Cider Fest – June 15, 2024 Who’s been cross promoting cider #xpromotecider French Cider Tour 2024 Who’s cross promoting cider #xpromotecider @spacetimemeads Social Scranton on Facebook – page for the city of Scranton, PA @degerdenner @tomoliverscider @ciderexplorer @thompsons_brood -
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 ChatDelve 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 Cider. Johan Sjöstedt – Founder and cider maker at Pomologik in Sweden. Kathleen Cherry – Winemaker and co-owner of Calche Wine Cooperative in Vermont. Tariq – Cider maker at Revel Cider in Ontario, Canada. (ltor) Tariq Ahmed, Kathline Chery, Johan Sjöstedt, Ryan Burk, Tom Oliver Panelist Questions on the topic of Cider Hybrids Defining Cider Hybrids and Co-ferments: Challenges and Regulatory Issues in this category Innovative Ingredients and Techniques Marketing and Consumer Perception Advice for Aspiring Cider Makers Contact Information for Speakers: Christine Hardy – Riley’s Cidery Tom Oliver – Oliver’s Cider and Perry – Listen to Episode 366 with Tom Ryan Burk – Occam Cider Johan Sjöstedt – Pomologik – Listen to Episode 399 with Johan Kathline Chery – Kalche Wine Cooperative Tariq Ahmed – Revel Cider Listen to Episode 405 with Tariq Mentions in this Cider Chat PA Cider Fest – June 15, 2024 Locust Grove Brewing Company – Milton, New York Who’s been cross promoting cider #xpromotecider French Cider Tour 2024 Who’s cross promoting cider #xpromotecider @degerdenner @Berkshire_Cider @deansbeanscoffee Albemarle Cider Works @lapommelie - Mostrar mais
