Interviewing cidermakers, importers, orchardists, foodies, farmers and cider enthusiasts around the world. Let’s delve into the semantics of cider…or is it hard cider, cidre, sidra or fermented apple juice? The truth is out there in Ciderville and we are going to find it. We toast in celebration of cider; As a libation, a gift from the gods, a taste of terroir, and a hard pressed good time. Ready to quench your thirst? Grab a glass and join this chat! See you in Ciderville!
This episode features two cider professionals and a cider industry consultant, which is exactly who you need a direct line to when your cider has problems. Hear from Megan Faschoway who at the time of this recording was Senior Cider Maker at Sea Cider, Kira Bassingthwaighte Head Cider Maker at Western Cider in Montana and Nick Gunn of BenchGraft a cider consultation service based in Salem Oregon.
This talk took place in Portland Oregon at CiderCon, the annual cider conference hosted by the American Cider Association. The title of the talk was “What to do when things go wrong”.
The focus was not on preventive measures, but as the title says – curative steps that one can take to try to mitigate a problem with a particular cider
In this Cider Chat on Cider ProblemsEnjoy this panel discussion “Pear Necessities: International Perry recorded at CiderCon 2024. The panel was moderated by drinks writer, Adam Wells of the UK. Sitting to his right was Tom Oliver of Olivers Cider and Perry Ltd (UK), Laura Cherry of Dragon’s Head Cider (Washington State), Albert Johnson of Ross and Wye Cider and Perry Company (UK) and cider critic and blogger Natalia Wszelaki (Germany).
(L to R) Tom Oliver (Oliver’s Cider and Perry), Albert Johnson (Ross-on-Wye Cider), Laura Cherry (Dragon’s Head Cider), Natalia Wszelaki (Cider Explorer), Adam Wells (Cider Review) Topics discussed during this Perry PanelPerry: A Drinker’s Guide, author Adam Wells of Cider Review
Mentions in this Cider ChatOlympic Bluffs Cidery & Lavender Farm is located on the northern coast of the Olympic Peninsula in Washington State. The farm is on a bluff that overlooks the Salish Sea, which spans the international waters between British Columbia and Washington State. The location is dreamy with views of Mount Baker, a 10,000+ foot mountain, to the east and Victoria Canada to the north.
Olympic Bluffs was founded by Ginger and Scott Wierzbanowski, who found farm land years early on a trip to Washington State. Both are Air Force Veterans with Ginger serving as an Intel Officer and Scott as an Air Force F 16 pilot.
Scott and Ginger next to F 16 – note Scott’s name on planeThe two met in Korea, married in Denmark, and lived in Europe where in France they discovered Calvados. Years later their love of cider helped frame Olympic Bluffs Cidery and Lavender Farm which has an onsite Lavender shop, a cider production area, a Bed and Breakfast next door, and a commercial location where a future tasting room will be situated in downtown Port Angeles.
In this Cider ChatMike Biltonen and his wife Debbie founded Know Your Roots in 2008 and began offering a wide array of service for backyard and commercial orchardists in 2014.
MikeThis conversation tool place at the Berkshire Roundtable that was founded my Micheal Phillips 34 years ago. This annual meet up of orchardist and cider makers takes place in Massachusetts each spring. It is an informal discussion amoungst peers all on growing apples and assorted pomme fruits. Micheal Phillips was a renown orchardist and author of many books like The Holistic Orchard. Find all his books at Cider Chat’s book page. Listen to episode 312 dedicated to Micheal.
In this Cider ChatFind this episode and all episodes at the page for Cider Chat's podcasts.
A Cider Log Documents Ferments from Start to FinishFind a free downloadable Cider Log for your next ferment below! Dan Gallagher of Frosty Twig Cider, a new startup based in Canton New York, has created a form for your next batch of cider. Dan who began making cider in 2017 found online cider making forums and cider influencer tips both informative, but also conflicting. The Cider Log was created to track what actually does or doesn’t work when fermenting.
In This Cider Chat with Dan GallagherFollow along as we review this filled in Cider Log below with Dan.
Contact for Frosty Twig CiderDownload this Cider Log for your next ferment. By going to https://ciderchat.com/podcast/407-cider-log/
Mentions in this Cider ChatLee Reeve of InCiderJapan kicks off this episode stating “Japan is Apple Country.” And he is right… because Lee has been on the podcast 3x’s and has taught listeners all about this apple country and the regions were orchards are abundant that the growing cider community.
He is the Publisher and Editor of inCiderJapan, the country’s first and only bilingual magazine dedicated to all things cider. He was first on the podcast in Episode 114 and again in Episode 173. Each time we were able to catch up on the happenings in Japan. By the way, there are two main apple growing regions: Aomori to Nagano.
In this Cider ChatRevel Cider was founded in 2014 and is located in Ontario a little over one hour west of Niagara Falls. Hear Tariq tell how he both got into fermentation, how Revel embraces foraging local resources for ferments, surviving the pandemic and how to get his cider!
Tariq Ahmed In this Cider Chat with RevelHelp 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.
Ross Cider and Perry is a family owned business located in the West Country of the United Kingdom in the region of Heredfordshire. The Johnson family have been farming this land now with 45 acres of bush orchards and another 10 acres of standard trees and perry pears. The apple trees were planted between 1978 and 2001. And the Perry Pears about 35 years ago by Albert’s father Mike.
Pictured above: Cider Chat Host Ria, Mike and Albert Johnson - at Ross Cider Fest 2019
Today you can visit the newly remodeled Yew Tree Inn which is situated next to the orchards and all under the Ross Cider ownership. At the pub find 18 taps. They make a wide range of single varietal ciders (upwards to 90) and blends. One will always be guaranteed to be amazed by the offerings when visiting.
In this Cider Chat with Albert
Botanist and Barrel is a family owned and operated cidery. Kether Smith and brother Lyndon and their respective spouses Derick McGuffey and Amie Fields make the magic happen at this eclectic cidery. They began selling cider commercially in 2017 and they all enjoy making cider.
Lyndon Smith and Amie Fields
There are two tasting rooms. Production happens at the Cedar Grove Location and in Asheville you can visit the Botanist and Barrel Tasting Room.
In this Cider Chat
Lyndon and Amie were interviewed while attending CiderCon 2024 in Portland Oregon. They provide tips on how to approach their products when visiting the tasting room.
Contact and Visit Botanist and Barrel
Mentions in this Cider Chat
go to CiderChat.com to find over 400 episode with from makers around the world
Molly and Dion Stepanski are the founders of of PIF Cider with an inviting Tasting Room located in Alpena, Michigan. They met in New Orleans where Dion was working as a Jazz muscian and Molly in a store. In 2014 they move to farm vegetables at Dion’s family farm in Posen, MI. There they planted a one acre orchard which Dion describes as high density, but not trellised. They sources their apples from Michigan’s TraverseCity area which is to the west of Alpena.
Dion and MollyFrom the outset they wanted to make English Style Ciders and by all accounts they are hitting this target straight out producing delectable ciders that please the palate and made this cider podcast host swoon with delight.
In this Cider Chat with PIF ProducersContact info for Presque Island Farm Cider
Chef Brian Duffy is one of the culinary’s industry’s most dynamic and innovative personalities.
Chef Brian DuffyWith a career that spans decades, He has been captivating audiences with his infectious passion for food and his unique approach to the culinary arts. He is well known for his appearances on the tv and the series “Bar Rescue,” where Chef Duffy helped transform struggling bars, offering expert advice and renovations to revitalize their business and create successful, thriving establishments.
In this episode of Cider Chat we are tapping into Chef’s contemplative side and getting his thoughts on the both cooking with cider and pairing cider with food.
In this Cider Chat with Chef Brian Duffy We taste through 4 cidersYour feedback is valuable to us. Should you encounter any bugs, glitches, lack of functionality or other problems, please email us on [email protected] or join Moon.FM Telegram Group where you can talk directly to the dev team who are happy to answer any queries.