Cider Chat

An early conversation that explored possibilities cider was only beginning to consider. As Cider Chat moves toward its 500th episode, we revisit conversations from the earliest seasons, taking a long view of the moments that quietly shaped where cider and this podcast would go. This episode, originally recorded in Season One, features legendary winemaker Randall Grahm, founder of Bonny Doon Vineyard and a James Beard Award winner. At the time, inviting a winemaker onto a cider podcast felt like stepping outside the expected boundaries of the category. Looking back now, it marked a turning point. Long before many of these topics became common discussion in cider, this conversation explores: indigenous and wild yeast fermentation the use of pied de cuve to build healthy native fermentations beginning fermentations de novo each vintage blending philosophy borrowed from wine quince used as structure and aroma rather than juice perry through a winemaker's lens antique fruits like medlars cider as an expression of

An editorial on leadership, scarcity, and why cider no longer needs to borrow authority from beer or wine. In Let Cider Lead, host Ria Windcaller steps back from interviews to offer a clear-eyed reflection on the state of the cider industry, drawing on more than three decades in cider and nearly eleven years documenting the modern cider movement through Cider Chat. 00:00 Introduction and Episode Overview 01:02 Upcoming Cider Events 03:10 Totally Cider Tours 06:37 Cider Chat Schedule Update 08:00 Reflections on Cider Industry Leadership 10:53 Cider Industry Norms and Challenges 18:44 Call to Action: Let Cider Lead 19:50 Conclusion and Sign Off 20:25 Outro Song: Strange Apples   Find the full show notes for this episode at CiderChat.com Episode 490: https://ciderchat.com/podcast/490-let-cider-lead/ Listen to Episode 490 of Cider Chat® wherever you get your podcasts and don't forget to subscribe so you never miss what's coming next in Ciderville. Prefer to watch? Find Cider Chat on YouTube for more cider stor

Natural cider is often misunderstood as funky, volatile, or flawed. Recorded live at CiderCon 2025, this seminar reframes natural cider as a philosophy of low intervention, balance, and intentional care, not a free pass for faults. Moderator Haritz is joined by Richard of Brooklyn Cider House and Jasper Smith of Son of Man (Oregon) to explore how Basque cider traditions influence modern natural cider production in the U.S. The panel dives into fermentation choices, malolactic fermentation, volatile acidity, sensory evaluation, and why great natural cider is defined by quality, not dogma. This conversation also examines how natural cider is judged in Spain, what tasting panels consider true faults, and why these ciders are designed first and foremost to be enjoyed with food. Ciders featured: Zapiain (Basque Country), Son of Man (Oregon), and Solstice (Brooklyn Cider House) Episode 489 Timestamps 00:00 Introduction to Basque Cider 00:25 Meet the Host: Ria Windcaller 00:42 The Magic of Sidra Natural 01:41 Explor

A pending lawsuit spearheaded by Ron Extract of Garden Path Fermentation could change how cider makers label harvest year and "vintage" on cider over 7% ABV. Ron explains why the current TTB rules block truthful harvest-year labeling, how this impacts both producers and consumers, and what success would look like for the cider community. 00:00 Introduction and Podcast Overview 00:43 Cider Labeling Controversy 02:46 News and Events in the Cider World 04:56 Upcoming Cider Tours 09:16 Featured Presentation: Ron Extract on Cider Labeling Lawsuit 42:21 Conclusion and Final Thoughts   Find the full show notes to this episode at CiderChat.com Episode 488 https://ciderchat.com/podcast/488-vintage-cider-label-lawsuit/ Listen to Episode 488 of Cider Chat® wherever you get your podcasts and don't forget to subscribe so you never miss what's coming next in Ciderville.

In This Episode, We Cover Why Sorbus domestica is often nicknamed "the chocolate pear" (and why that name actually helps people get it) What bletting means, and why sorbs can be delicious before they turn fully brown (depending on the fruit) The "custard stage" vs. fully bletted "medlar-like" stage (and how this relates to cider pressing windows) Ben's sorb travel finds across: Croatia (including fruit for sale at the market + trees growing in yards) Moravia (Czech Republic) — including the Sorbus museum and harvest festival France (sorb hunting with Arnold and tasting cormé/cormé-style ferments) Somerset, UK (a surprise roadside discovery!) Growth habits that can make Sorbus domestica look like an oak Why sorbs may matter in a changing climate: deep root systems drought resistance long lifespan later bloom time (less frost risk) Seed-grown vs grafted sorbs — and why Ben prefers genetic diversity (for now) The surprising reality: sorbs have already been distributed widely in the U.S. through seedlings

Recorded live at CiderCon, this episode brings listeners into a rare, in-depth conversation about Chile's living cider tradition—one shaped by more than 450 years of apple fermentation, deep regional biodiversity, and community-based agriculture. Moderated by Eli Shanks, this panel features cider makers, cooperative leaders, and academics from southern Chile who explore how apples arrived, adapted, and endured across Araucanía, Los Ríos, and the Chiloé archipelago. Rather than a "new" cider movement, Chile offers something far rarer: a cider culture that never disappeared. At the heart of the discussion is Chicha—the traditional name for fermented apple beverages in Chile—and the cultural weight that language carries. Panelists unpack how Chicha and cider share the same roots, why heritage orchards matter, and what's at stake as aging farmers, development pressure, and climate change threaten seed-grown apple diversity. Listeners will also hear about: Heritage apple orchards over 100 years old, many grown f

Carlos Flores is an architect, landscape designer, and co-founder of Punta de Fierro Fine Cider. At the 2025 CiderCon in Chicago he presented Carlos presented "Developing An Experimental Edible Forest in a Heritage Apple Orchard." - this episode features his full presentaiton and you will also find his audio synced with all the power point slides at the Cider Chat YouTube Channel. Find full shownotes to this episode at https://ciderchat.com/podcast/485-chile-edible-forest-cider/ 00:00 Intro to Cider Chat - news 00:49 Carlos Flores and the Edible Forest 01:43 The Rich History of Chilean Cider 04:03 Upcoming Cider Events and Tours 08:41 Carlos Flores' Journey and Vision 18:40 Creating the Edible Forest 30:59 Bees and Flowers 31:08 Meteorological Station and Climate Change 32:24 Community Involvement and Workshops 33:37 Greenhouse and New Trees 34:12 Summer School and Neighbor's Orchard 36:17 Building a Cider House 37:47 Biofilter and Water Management 39:32 Community Impact and Economic Development 41:34 Pruning

Meet Patrick McCauley, a Michigan-based cider maker and researcher, who is questioning some of the most common myths about American cider history. What Patrick uncovers is a far more regional, farm-based, and resilient cider story than the usual "cider died because of Prohibition" narrative.   00:00 Introduction to Cider and Prohibtion 00:23 Meet the Host and Guest 01:56 Listener Support and Community 04:51 Cider Salon Hungary, Uk & French Cider Tour 08:03 Featured Conversation with Patrick McCauley 10:25 Cider Production and Historical Insights 14:48 Regional Cider Production in the US 30:36 Impact of Prohibition and Industrialization 37:30 Challenges in Cider Production 38:33 Cider Culture and Consumer Perception 39:22 Historical Context and Regional Differences 42:08 Modern Cider Making Techniques 45:14 The Future of Cider 48:05 Historical Research and Discoveries 59:24 Reviving Lost Cider Traditions 01:05:58 Closing Remarks and Gratitude   Contact info for Patrick McCauley Listen to Patrick's Epi

Enjoy this annual winter tale from Cider Chat Central! In this special holiday episode, Cider Chat invites you to step into the enchanting world of the Talking Pommes. The Talking Pommes Grand Winter Party is more than just a story - it's a celebration of all things pome, community, tradition, and the joy that comes with every glass of cider. The cider house hums with anticipation as Ria, Perry Pear, Mr. Quince, and the Medlars prepare the night before their annual pressing. But as every year before there is always magic in the air for Ciderville. With the Talking Pommes truly anything can happen and so it does! With snow blanketed orchards, and just the right amount of "Believe" a sleigh pulled by apples glides through the starry sky. Raise a glass and join us on this festive adventure—because in Ciderville, the magic is always just a sip away. Meet the Stars of the Cider House This holiday episode of Cider Chat brings together some of Ciderville's most delightful characters: Apple: The vibrant leader wit

At the New York Cider Fest in November, there were 2 Cider and Cheese sessions. Cider Chat Emcee Ria Windcaller attended one featuring ciders from 4 different makers. This cider and cheese pairing was led by Rachel Freier, a cheesemonger who is based in the Finger Lakes. She brought deep knowledge, humor, and a whole lot of heart as we tasted our way through four ciders and three cheeses. 00:00 Introduction to New York City Cider Fest 01:55 Networking at the Cider Fest 02:50 Exploring the Finger Lakes Cider Scene 04:36 Upcoming Cider Tours and Events 09:32 Cider Making Tips and Anecdotes 13:46 Featured Presentation: Cider and Cheese Pairing 23:31 Sterilizing Juice and Grape Skins 23:41 Exploring Apple Varieties: Northern Spy and Crab Apples 24:06 Harvesting Feral Fruit and Gnarly Branch Rose 24:51 Pairing Cider with Cheese 25:31 The Finger Lakes Cider Scene 26:09 Cider and Goat Cheese Pairings 27:19 Kingston Black: The King of Apples 30:16 The Art of Blending Ciders 31:09 Sustainable Cheese Making 33:43 Chis

Tom Oliver is delightfully talented, mischievously witty, and not only a renowned cider maker but also a top-notch perry maker. He may say, "If you're going to make perry and work with pears, you've already identified yourself as being criminally insane," but what we found was simply a bold maker willing to go the extra mile for every bottle. Enjoy this audio snap shot at Oliver's Cider and Perry Herefordshire, recorded on the 2025 Totally Cider Tour_UK Edition. Hear him share the story behind transforming his family's old hop barns into the heart of his cider and perry production, offering listeners a rare look into his traditional farmhouse methods. He discusses the challenges and joys of working with tannic cider apples and perry pears, spontaneous fermentation, barrel aging, and the evolving climate's impact on cider making. Tom has been featured in many Cider Chat® episodes and will be one of the select scheduled stops on the 2026 UK Blossom Time Totally Cider Tour. 00:00 Introduction to Perry and Cid

00:00 Introduction and Podcast Overview 00:32 French Pronunciation Fun 02:27 Holiday Gift Ideas for 2025 02:59 Cider Chat News and Updates 04:42 Listener Stories and Experiences 07:49 Upcoming UK Cider Tour 2026 12:47 Featured Presentation: 2025 Holiday Cider Gift Guide 13:35 Cider Chat Partners and Supporters 25:30 Stocking Stuffer Tips and Cider Supplies 31:36 The Perfect Name for American Pommeau 45:24 Conclusion and Final Thoughts 00:00 Introduction and Language Fun 00:14 Cider Chat Episode 480 Overview 01:10 Naming Poot in America 02:27 Holiday Gift Ideas for 2025 02:59 Cider Chat News and Updates 03:08 New Patron and Michelin Star Connection 04:42 Michael of Edulis Cider Journey 06:25 Rising Costs of Starting a Cidery 07:49 Blossom Time Tour 2026 12:47 Holiday Cider Gift Guide 13:35 Cider Chat Partners and Supporters 25:30 Stocking Stuffers and Cider Supplies 31:36 The Perfect Name for American Pommeau 41:32 Conclusion and Final Thoughts   Find full episode show notes and links at https:ciderchat.com

New York Cider Fest 2025 brought together makers and enthusiasts for an unforgettable day at City Winery Manhattan. In this special collection of on-the-floor recordings, Cider Chat® captures Audio Snap Shots with festival patrons. Hear how attendees at the New York Cider Fest are viewing cider today — what styles they're excited about, how they're drinking it, and the foods they love to pair with a glass, including their favorite Thanksgiving matches. Episode Timeline 00:00 Introduction to Cider Chat 02:34 Exciting News: Totally Cider Tours 10:21 Feature Presentation: New York Cider Fest 12:24 Listener Snapshots: Cider Enthusiasts Share Their Stories 18:45 Exploring Cider Pairings and Preferences 19:22 Cider Travels and Discoveries 25:17 Food Influencers at Cider Fest 28:05 Meet the Food Bloggers 28:35 Kylie and JJ's Cider Journey 32:30 Katie's Fruity Cider Favorites 39:09 AJ's Tequila and Cider Combo 42:22 Adventurous Ashley's Cider Travels 45:48 Cider's Growing Popularity 47:56 Join the UK

What is Pommeau? Pommeau is a: fortified blend of fresh apple must (unfermented) and apple brandy (typically Calvados in Normandy or Lambig in Brittany). The unfermented apple juice and brandy are combined before fermentation, which halts the process entirely and preserves natural sweetness. By law in France, Pommeau must be aged a minimum of 18 months in oak and produced within designated regions. It's rich, amber-colored, and served as an apéritif. It is consider to be a French heritage drink shaped by decades of refinement and protected standards. When did Pommeau receive AOC status? Pommeau received its official Appellation d'Origine Contrôlée (AOC) status in 1991, formalizing the traditional method and legally protecting what can and cannot be called Pommeau within France. And in America? If you ask what Pommeau is in the United States, the answer is: nothing defined. There is no legal TTB definition, no standard of identity, and no trade agreement protecting the name. Yet hundreds of U.S. labels alrea

Learn how to pick the right Cider and Perry for every dish on the Thanksgiving table. This week we are not chasing brand names. We are building flavor intuition. Consider Thanksgiving not as one single taste on a plate; it is a stack of distinct taste worlds. Each one asks for its own kind of cider or perry. In this holiday feature, Ria and the Talking Pommes a.k.a. Perry Pear, Mr. Quince, and The Medlars talk through the art of pairing cider and perry for the entire Thanksgiving feast, from the welcome sip to dessert. You will learn how to shop with confidence, how to read a label for style rather than brand, and how to bring bottles that make every part of the meal sing. There is also a downloadable Thanksgiving Cider Shopping Checklist PDF below to make your trip to the store simple and stress free. Chapters for Episode 477 00:00 Introduction and Talking Pommes 00:47 Welcome to Cider Chat 02:02 Thanksgiving Traditions and Preparations 06:05 Upcoming Cider Tours 07:40 New York Cider Events 10:26 Ultimate Ci

How to clarify, stabilize, and finish cider the right way The Purpose of Secondary Fermentation when Making Cider Once the apple juice has started fermented and it is now slowing down, it is time to rack over your cider for secondary fermentation. Secondary fermentation is where your cider moves from "young" to "refined." This stage improves clarity, stability, and overall quality before bottling or serving. 00:00 – Introduction and Welcome 00:27 – Meet the Host: Ria Windcaller 00:45 – The Magic of Clothes Pins 01:14 – Episode Overview: Secondary Fermentation 01:55 – Replay Announcement: Season 8, Episode 386 02:14 – Cider Making in the Northern Hemisphere 02:34 – Cider Making Resources and Equipment 06:09 – Totally Cider Tours 13:29 – Upcoming New York Cider Festival 15:31 – Featured Presentation: Clearing Cloudy Cider 24:01 – Observing Fermentation Activity 24:21 – Timing and Patience in Cider Making 24:54 – Understanding Racking Over 25:32 – Dealing with Stuck Fermentation 26:59 – Secondary Fermentation In

Perry making has deep roots in Gloucestershire, stretching back to the 17th century when French wine imports were cut off during the Napoleonic Wars. Local farmers turned to their own fruit, and the rich soils around Hartpury proved ideal for growing Perry pears. This episode features audio snapshots from the 2025 Totally Cider Tour stop at the National Perry Pear Centre. Our guide, Phil Kester, volunteers with 99PINES , where he helps preserve the region's rare Perry pear varieties. Phil's passion for Perry and deep local knowledge made this visit one of the tour's highlights. The Roots of the National Perry Pear Centre Charles Martell recognized that Perry orchards across Gloucestershire were disappearing and began documenting rare varieties. His work led to the first National Perry Collection at the Malvern Three Counties Showground, planted with Tom Oliver and others. Jim Chapman later expanded the effort by gifting land at Hartpury. This site is The National Perry Pear Centre and is home to over 100 P

At the base of Burrow Hill life moves at the pace of apples and oak. Here, Julian and daughter Matilda Temperley are testment to the value of family for carry a business such as cider and brandy forward into the next 100 years. "You have to believe in the Romance of it because you are thinking so far in advance" Matilda Temperly From orchards planted for future generations to brandy resting quietly in barrels for decades, the Temperleys embody what it means to think in centuries, not seasons. The Cider: Tradition and Terroir The mount at Burrow Hill is memorialized in ongoing instagram posts because it provides a magnificent centerpiece of endurance and beauty due to its simplicity of a lone a large sycamore tree, which has become a local landmark and symbol of the Somerset landscape. Julian Temperly began planting cider apples trees here over 50 years ago. Today there are acres of orchards in different pockets surrounding Burrow Hill. A notable 75 acre orchard that was purchased from the Showerin

What makes a Pét Nat cider sparkle naturally and how is it connected to the rural method you might have heard about in the UK? In this episode, we take a practical look at: What Pét Nat cider is and how it relates to the “rural method” A clearer way to describe fermentation: Active Ferment → Quiet Phase → Maturation When and how to rack cider for clarity and flavor How to time bottling for perfect natural carbonation Using a hydrometer to bottle safely at 1.005–1.010 SG Essential tips for bottle-conditioning without blowouts Why a little yeast haze can add charm to your finished cider Key Takeaways Pét Nat (Pétillant Naturel) means naturally sparkling where the bubbles come from fermentation finishing in the bottle. Racking is a simple but essential step to move cider off the lees without introducing oxygen. Skip the jargon: watch what your cider is doing, not just the calendar. Always use champagne-rated bottles and sanitize everything. The reward? Tiny bubbles, wild aroma, and the pure

A Toast to Perry and Place Enjoy an intimate recording from the 2025 Totally Cider Tour_UK Edition. This unforgettable evening featured James Forbes of Little Pomona, leading guests through a cider dinner pairing in the Malvern Hills located on the border of Herefordshire and Worcestershire in England. James presents both a welcome Perry, Ciders and a very special aperitif. We beging with Brut Rosé Perry, crafted from perry pears co-fermented with local damsons. James shared how whole damsons are fermented via carbonic maceration to extract their rich color and flavor before being pressed with early season pears. The result: a radiant sparkling Perry with deep fruit notes and remarkable finesse. “We actually ferment the damsons whole in CO₂ and then co-press them with the first pears. It gives a whole new layer of aroma and flavor.” — James Forbes A Cider for the Table Next up was a single varietal Stoke Red cider, a rarity from Little Pomona’s usual blends. James described it as a “fully fermented” cider t