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Cider Chat

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!
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Now displaying: 2016
Dec 28, 2016

See all the videos of the Musée du Poiré by visiting the Cider Chat YouTube Channel

The Maison de la Pomme et Poire (House of apple and Pear) was created in 1983 in Barenton by the Normandy-Maine Regional Nature Park.

In June 25, 2016 it reopened, after a bit of new construction, as the Musée du Poiré.

In this chat we discuss the Route du Poiré which can be followed along in this region of Normandy and trying to find the Musée du Poiré.

This adventure began when The Nose and I having only one day left in France, after our chat with Eric Bordelet, decided to head in the opposite direction of where we needed to go, so that we could visit the museum on all things Perry or Poiré, as it is said in French.

The museum has ample parking and is Free and open from April 1st  to October 15th - Do double check as these dates might change.

It is closed on May 1st

Set up a guided tour for the minimal fee of 2.50 (euros)

The museum breaks down the historical path of apples and pears.

The information plaques along the accessible path into the orchard begin with the time when Dinosaurs became extinct around 40-60 million years ago

  • It was then that the first form of wild apples and pears began to grow in the forests of Kazakhstan - around 20,000 BC.....then,
  • Paleolithic times 300,000 -BC - 6000 BC - "the first fruit seduced the first nomads"
  • Neolithic 6000 - 2200 BC Persians transplanted and planted orchards
  • Antiquity 3000 BC - 5th century - This is the time of the Silk Road and the beginning of major trade routes.
  • The Romans are noted as being responsible for the apples arrival in what we know as Spain and then France and of course the UK
  • Middle Ages 5th century to 15th century - Apples are becoming identified and named by pomologists and they are also traveling out into the new worlds.

According to the museum it says that Apples can be traced back to 45 million years. Whereas with pears their history is a bit more of a mystery!

Fun tidbits found at the museum:

  • For a Perry to be worthy of the Domfront Designation the "must" needs to stay in the tanks for 6 weeks to guarantee well-developed aromas.
  • Cider and Perry was poured directly from the barrels during meals either into a pitcher, a ewer, or a jug.
  • At the start of each year the cider and perry was considered to be tasting mild and as each month passed the cider and perry would become stronger as fermentation continued on until the yeast settled down typically in Spring.
  • Cider and Perry were primarily consumed in place and thus they were not bottled.
  • Stablizing the bottle pressure has always been a concerned and it is not until the 1950s that bottling became more widespread, and thus helped cider and perry to be marketed more broadly.
  • Initial fermentation takes place in the barrel. The second fermentation takes place once the cider or perry is bottled and the presence of yeast, often wild yeast as is typical of France products  occurs over a 2-4 month period at the temperature of 10C or  50 degrees F and at this next stage the cider and perry becomes sparkling.
  • Where does the word crab apple come from? Likely from the Old English word Crabbe meaning sour, bitter. Real name is Malus Sylvestris (forest apple)
  • They separate the pears as dessert pears, perry pears and culinary pears which are to be enjoyed on toast or sandwiches!
  • "Gadage" - the name of the crusher used to crush apples and pears. Imagine a large round granite on a pole that is rolled around in a vat of apples by a horse. Look at the Cider Chat YouTube Channel to see The Nose moving the Gadage! and all the other videos associated with this chat!

Contact info for the Musée du Poiré

Website: http://en.normandie-tourisme.fr/pcu/musee-du-poire/barenton/fiche-PCUNOR050FS000TD-2.html?iDD=

Adress:

La Logeraie

50720 BARENTON

Phone : 02 33 59 56 22

Fax : 02 33 59 16 20

And GPS coordinates: N 48 ° 35'16 "- W 0 ° 48'24"

Lemon Mousee Recipe from The New Moosewood Cookbook page 215

Go to the show notes page for this episode to find the full recipe.

Mentions in this podcast

CiderCon February 8th through 10th, 2017

Chicago Cider Summit February 11, 2017

Need a place to stay near the museum or while on the Route du Poiré

Check in to the La Bouissonniere Gite follow them on Twitter @gemofagite

Ask for the following 4 #CiderGoingUP Campaign cider supporters when you next go out to purchase your cider or perry! - By supporting these cidermakers, you in turn help Ciderville.

Big Apple Hard Cider - NYC

Kurant Cider - Pennsylvania

Oliver’s Cider and Perry - Herefordshire/UK

Santa Cruz Cider Company - California

The Cider Project - California

Go to this page to see the ciderchat.com show notes page with photos

Please 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 and where ever you love to listen to podcasts.

Follow on twitter @ciderchat

 

Dec 21, 2016

Scrumping, gluten intolerance and the ingenuity of two sisters helped launched Santa Cruz Cider Company in 2010 and licensed in 2013.

Scrumping: Taking apples from a forgotten orchard and one that is owned by someone else.

When Nicole Todd and sister Natalie Henze found a forgotten orchard loaded with apples, they decided to go scrumping. That orchard is now owned by a friend and since then they have been offered to use an even larger family orchard dating back to 1880! The apples trees from both orchards are at least 100 years old and you can taste the terroir.

The sisters and family hand pick all the apples and press using a Bladder Press.

Nicole and I did a vertical tasting of the Barrel Aged Gravenstein Cider. We discuss the use of champagne yeast and the competition that took place in the barrel between the champagne yeast that was pitched and the wild yeast culture that was already in the bottle.

What's an Apple Pretzel? Taking a shoot/sucker on an apple tree and wrapping it around in a pretzel shape while pruning. In time, the pretzel fuses, enlarges and helps provide more growth on the tree...and also creates a nice hand hold for apple pickers.

Where to get Santa Cruz Cider?

Go to the following link to find all the locations in Santa Cruz where it can be found on tap. In 2017 the company expects to be expanding their reach of distribution. Do stay tuned.

View photos by going to Cider Chat webpage for show notes of this chat with photos.

Contact Info for Santa Cruz Cider Company

Website: santacruzciderco.com

 

Facebook : https://www.facebook.com/santacruzciderco/

eMail:

natalie@santacruzciderco.com

nicole@santacruzciderco.com

Go to 5:55 minutes in to listen Mini Chat with Mathew Austin of Bivoac Cider in San Diego California

Bivouac is slated to open in April of 2017. Look for a full service Tasting Room and Restaurant. It will be located in the North Park region of San Diego, just a 10 minute ride from the Airport.

Contact for Bivouac Cider

Website http://www.bivouaccider.com/

Note that Bivouac will be ramping up its website. For now you might find a fusion of the cider info and a bit of Mathew's other passion…working out and outdoor adventure.

Twitter: @bivouaccider

Instagram: https://instagram.com/bivouaccider/

Mentions in this chat:

012: Randall Grahm | Bonny Doon Vineyard, California

Jeff's Cider Recipes via BBC Food Recipes This link provides over 275 recipes for to incorporate cider into your cooking.

Ask for the following 3 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville.

Big Apple Hard Cider - NYC

Kurant Cider - Pennsylvania

Oliver’s Cider and Perry - Herefordshire/UK

Santa Cruz Cider Company - California

The Cider Project - California

Go to this page to see the ciderchat.com show notes page with photos

Please 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 and where ever you love to listen to podcasts.

Follow on twitter @ciderchat

 

Dec 14, 2016

Cider Books for Holiday Gift Giving w/ Real Cider Reviews

Hugh McKellar of Real Cider Reviews chimes in on cider book recommendations for this holiday season. Hugh calls this chat "The Christmas Book List Podcast" while I am sticking with "Cider Books for Holiday Gift Giving".

Hugh and I chat about the follow Cider Books

1.World's Best Ciders by Pete Brown and Bill Bradshaw.

2.Dorset Cider with An Excursion To The New Forest, Alan Stone

3. Empire of Booze by Henry Jeffreys.

This book talks about how the history of alcohol and the British empire go hand in hand. The first chapter talks about how British bottle technology led to fizzy cider and later champagne.

3.Craft Cider Making by Andrew Lee

Go to the ciderchat.com/resource page to find all these books and more for yourself and holiday gift giving.

Read all of Hugh's reviews and stay in touch via any and all of the links posted

Contact Hugh McKellar

Website: http://www.realciderreviews.com/

Facebook: https://www.facebook.com/realciderreviews/

Follow Hugh on Twitter @realciderreviews

Subscribe to Hugh's YouTube channel youtube.com/c/Realciderreviews

Real Cider Reviews on Instagram https://www.instagram.com/realciderreviews/

Mentions in this chat

012: Randall Grahm | Bonny Doon Vineyard, CA

031: Sam Reid | Willie Smith's Cider/President of Cider Australia, AU

021: Bill Bradshaw | Bill Bradshaw Photography, UK

Ask for the following #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville.

Please 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 and where ever you love to listen to podcasts.

Follow on twitter @ciderchat

Dec 7, 2016

Please Help Support Cider Chat Please donate today. Help keep the chat thriving!

We begin this chat with Eric Bordelet in the Pear Orchard…He lead us into a large green field with low grass. We look out in the distance and see 35 foot high trees ahead. The trees are laden with fruit. The background music is the sound of pears dropping to the ground.

 

This is Part 2 of a two part chat with Eric. Listen to Part 1 here.

There is a skip in his step as he walks towards the each  giant of a tree, picking up fallen pears as he goes along to hold for a moment and feel it stage of ripening.

The girth of some of the largest pear trees are much too wide for me to circle with only two arms.

If a knight in full armor came riding into the field on his way to Paris,  I would not have been surprised.

It is as if we drank the tea and fell into the rabbit hole rolling back time.

Soon Eric is pointing out the grafts on some of the oldest trees and my sense of normal is thrown even further  off balance.

Unlike the 200 year old apple trees I've seen in New England back in the USA, the graft lines on these pear trees are at least 4 feet high. It is as if the tree was sawed off and then perhaps a cleft graft was used.

There is a visible graft line as if the root stock of an ancient pear tree was sawn off  and then the new pear tree grafts where attached.

We then move on to Chateau de Hauteville where Eric is rebuilding the castle on this site.

After a tour in the Castle, we walk down to the cidery and touch upon BioDynamic Farming.

 

Contact Eric Bordelet

Eric Bordelet
Chateau de Hauteville
53250 Charchigné - France
 
Website: http://www.ericbordelet.com/
Tel : 0243039572
Fax: 0243000936email : eric@ericbordelet.com

Mentions in this chat

http://www.parc-naturel-normandie-maine.fr/ the region of France where Eric's Chay is located

BioDynamic Farming

Stella Natura 2017 Lunar Calendar for BioDynamic planting and farming

Ask for the following 3 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville.

 

Big Apple Hard Cider - NYC

 

Kurant Cider - Pennsylvania

 

Oliver’s Cider and Perry - Herefordshire/UK

 

Santa Cruz Cider Company - California

 

The Cider Project - California

 

Go to this page to see the ciderchat.com show notes page with photos

Find this episode and all episodes at the page for Cider Chat's podcasts.

Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts.

Follow on twitter @ciderchat

Haven't downloaded this chat yet? Here is is again.

Nov 30, 2016

Find this episode and all episodes at the page for Cider Chat's podcasts.

Eric Bordelet is both the maker and the brand at Chateau de Hauteville in the southern edge of Normandy in the village of Châtaigne. The fact that he exports 80% of his ciders to markets around the world at a premium price worthy of a fine wine is just one of the reasons that the brand Eric Bordelet is so highly sought after by both wine and cider enthusiasts.

This episode is Part 1 of a two-part chat. Part 2 will follow as episode 058.

During this chat The Nose and I are having lunch with Eric at the Hôtel Gayot in the lovely and lively village Bagnoles de l'Orne. You will find Eric’s cider on tap at this hotels restaurant - though it might not say anything other than “cider” it is indeed Bordelet!  There is also a shop where you can buy many of Eric’s cider’s and poires (perry) and calvados.

Listen to the background sounds of lunch time at as we discuss his path towards cider, beginning when he worked as a waiter, then a sommelier. Part of Eric's fame is that in Paris at the time his wine list was second to none...and for France not to mention Paris that is quite a feat.

With his parents retirement and the realization that one could not age into the role of a sommelier he decided to head back to the family farm and make cider.

Eric discusses how his interest in food and working with chefs, helped to hone his cider skills. And certainly the impact of his late friend and mentor Didier Daganeau.

In Part 2 we tour the rebuilding of the Chateau de Hauteville and the chay (the common phrase in this region for cidery). 

Contact Eric Bordelet

Eric Bordelet
Chateau de Hauteville
53250 Charchigné - France
 
Website: http://www.ericbordelet.com/
Tel : 0243039572
Fax: 0243000936email : eric@ericbordelet.com
 
 
049: Agathe Letelier : Manoir d'Apreval, France

050: Didier Bedu |President I.D.A.C, France

Go to this page to see the ciderchat.com show notes page with photos

Ask for the following 3 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville.

Big Apple Hard Cider - NYC

Kurant Cider - Pennsylvania

Oliver’s Cider and Perry - Herefordshire/UK

Please Help Support Cider Chat Please donate today. Help keep the chat thriving!

Become a Patron of Cider Chat and get behind the scenes recording and cider swag and for commercial cideries join the #CiderGoingUP campaign.

Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts.

Follow on twitter @ciderchat

Nov 23, 2016

Please Help Support Cider Chat donate today. Help keep the chat thriving!

Chuck Shelton of Albemarle Ciderworks & Vintage Virginia Apples weighs in on blending and single apple variety ciders and the complexity of cidermaking. 

 This Virginia cidery is a family run business on a farm that was purchased by the Shelton Family. Today the business side of the cidery is managed by his sister Charlotte, while Chuck overseas the cider. Their brother  Bill is the Nursery Manager and Bill’s daughter Anne Shelton is the General Manager. This is a142 acre farm with a 12 acre orchard, where they grow over 250 varieties! The soil is red clay or what Chuck calls a “rocky. red clay”.

The Sheltons tend to apple tree for the cidery and also sell trees. Their friendship with Virginian Tom Buford, has been fruitful for the family not only because he is consider now part of the family, but due to his extensive knowledge of Apples. Tom is the author of Apple of North American: Exceptional Varieties for Growers, Gardeners and Cooks, which won the 2014 American Horticulture Society book Award.

Chuck Shelton was an “amateur cidermaker” for 7 years before he took a class in 2006 with Peter Mitchell, who teaches cidermaking. In 2008 the Sheltons obtained the licensing to open Albemarle and in 2009 the cidery was opened to the public.

Visitors can purchased ‘fresh pressed apple juice” for consumption and a full range of blended and single variety ciders. Chuck provided lots of tidbits on how he does a blended cider and single variety ciders.

Chuck describes Albemarle as a four prong business

  1. Fresh Pressed Juice
  2. Cider
  3. Classes on pruning, grafting, planning a home orchard
  4. Cider Forum

Contact info for Albemarle Ciderworks and Vintage Virginia Apples

Tasting Room and Information

2545 Rural Ridge Lane
North Garden, VA  22959
Tasting Room Hours and Information

Office Phone: 434.297.2326
Tasting Room Phone: 434.979.1663
Email: fruit@albemarleciderworks.com

If you like Cider Chat and want to support more episodes like this chat with Chuck Shelton Ask for the following 3 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville.

Big Apple Hard Cider - NYC

Kurant Cider - Pennsylvania

Oliver’s Cider and Perry - Herefordshire/UK

Find this episode and all episodes at the page for Cider Chat's podcasts.

Please Help Support Cider Chat Please donate today. Help keep the chat thriving!

Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts.

Follow on twitter @ciderchat

Nov 18, 2016

Apple songs and sing-a-longs helps put a rhythm to the work day and marks Wassail celebrations around the world.

This week's chat we begin with a fun Apple Song led by David Gott, who has worked as a pruner and maker of fresh pressed Sweet Cider. David's banjo style and ability to lead a group in a sing-a-long is reminiscent of the late and legendary singer/songwriter Pete Seeger.

The beginning of this chat, which by the way I recorded while sitting on the floor at my AirBnB while away from home for work, I chat on the basics of 'racking cider over' once the initial fermentation is done.

Tips for racking cider.

  • Sanitize all your racking equipment, the outside of the carboy and inside the new carboy (5 or 3 gallon glass vessel).
  • Use food grade tubing,
  • Use a clothes pin to hold the food grade clear tubing at the mouth of the carboy so it doesn't slide down to the bottom and suck up all the "smutch" on the bottom. Leave that behind and pour off into a mason jar once done, then place the jar into your refrigerator and let is separate. You can then drink the clear liquid off and get to know your cider better on its path to conditioning.
  • Use sterile water in the airlock or if you have the cash use vodka in the airlock. The airlock is an S-shaped tube that goes into a stopper. It releases the CO2 that is being produced during the initial fermentation, while keeping Oxygen out.
  • The biggest tip is to have fun.

About 13 minutes in we sing two more songs.

The first is make up by David Gott and Rick Stone called Thick Grow the Branches oh!

The second the Wassail Song

Wait till the end and sing-a-long for an oldie but goodie song.

Mentions in this chat

YouTube video of Ria picking the Lady Apple titled: Real Cidermakers pick their own apples

www.hasegawaladders.com/ light weight apple picking ladders

Episode 003: Robert Colnes | Building a Cider House. Robert passes away this past spring. This Sing-a-long was recorded at the farm where Robert and Carol B. Hillman's son built the ciderhouse. Stunning!

 

 

Ask for the following 3 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville.

Big Apple Hard Cider - NYC

Kurant Cider - Pennsylvania

Oliver’s Cider and Perry - Herefordshire/UK

Go to this page to see the ciderchat.com show notes page with photos

Please Help Support Cider Chat's (Ria's) to CiderCon2017. Please donate today.

Find this episode and all episodes at the page for Cider Chat's podcasts.

Nov 9, 2016

Mike Schilling delves into the joy of letting a cider go wild, stopping fermentation, double pitching yeast and funky/sour cider.

This chat was recorded before a live audience at Beerology in Northampton Massachusetts on Friday November 4, 2016. Mike and his wife Jordana Starr who co-own the store invited cidermakers traveling to CiderDays to stop in pick up supplies. It is an easy on off location just a block shy of the hub and bub of downtown Northampton. Note that there is ample parking behind the storefront.

In this chat we discuss:

  • Wild yeast
  • Double pitching yeast
  • Fermentation temperatures
  • Making cider in an apartment vs in a cellar

Contact info for Mike Schilling

Beerology - website

Address:

342 Pleasant Street, #1

Northampton, Massachusetts

 Mentions in this chat

"Funky Lama", a nano brewery in Normandy France is making beer with cider from Manoir d'Apreval in Normandy -

The brewers Octave Letellier and Baptiste Guyot do a double yeast adjunct. First with the yeast of the beer and then at the end of the first fermentation of the wort they add the yeast from cider as well as Apple juice. Listen to the chat with Octave Letellier's mom Agathe Letellier episode #049. 

Ask for the following 3 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville.

 Big Apple Hard Cider - NYC

 Kurant Cider - Pennsylvania

 Oliver’s Cider and Perry - Herefordshire/UK

 Go to this page to see the ciderchat.com show notes page with photos

 Please Help Support Cider Chat's (Ria's) trip to the International Hall of Gala Ciders. I am sure I won't have this trip paid off for a while and every little bit counts. Please donate today.

Social Media company mentioned in this chat

We Are Pr - helping small business manage social media

Donate to Cider Chat! 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 and where ever you love to listen to podcasts.

Follow on twitter @ciderchat

 

 

Nov 2, 2016

Michelle McGrath is the Executive Director of the United States Association of Cider Makers, a trade association for the cider industry. In this episode she chats on the mission of the USACM, the goals for the year, the upcoming Cider Conference (CiderCon) and the Pick Cider initiative for Thanksgiving.

The four core mandates of the Association

  • Advance cider in the market
  • Increase opportunities for peer learning
  • Promoting a cider friendly regulatory environment
  • Supporting the cider apple growers

 

The USACM has over 1300 members. 95% of cidery members are making less than 500,000 gallons/year

Membership in the USACM is tiered.

For instances, The Cidery In Planning is $175.

And there is even a tier level for "Home Cidermaker/Enthusiast" - $75.00 (USD)

Find out more info at http://www.ciderassociation.org/join

Michelle provided an overview of the Cider Act that comes into effect in 2017

  • It will increase the allowable carbonation in cider
  • Increase the allowable alcohol content from 7% to 8.5%
  • Perry will now fall under the definition of allowable cider.
  • And, there is a change in the Bond requirement for small cider producers, if not all alcohol producers. If you owe less than $50,000 a year in taxes, the government is going to stop requiring a Bond. If you already have a Bond, will get it back. BUT YOU have to request your Bond back and prove that you are a small producer.

 

Michelle also discussed:

The Craft Beverage Modernization Act that is still yet to be passed. Within this ACT there is a component that benefits small wineries. It expands the small producers tax credit. Right now the credit is available to producers of 150,000 gallons or less and will up that amount up 750,000 gallons or 3/4 of a million.

And, there will be a Request for Proposals (RFP) for research grants coming up in 2017 too.

What is happening with CiderCon? Where is it?

It takes place on February 8th, 9th and 10th in Chicago.

Here is a sneak peak into this year's special guests from France! Note the dates below might not be set in stone, always check the conference schedule ahead of time.

1.       French Perry - Thursday, Feb. 9th @ 1:30pm – Daufresne PoiréChristian Drouin Poiré.

2.       Keeving - Thursday, Feb. 9th @3:15pm – Le Brun Brut Cidre de Bretegne, Le Brun Organic Cidre (demi-sec), Le Brun Cidre AOP Cornouaille.

3.       Calvados - Friday, Feb. 10th @ 1:30pm – Guillaume Drouin to present on his own and select a range of his Calvados and Pommeau.

4.       Grand Cider Tasting - Friday, Feb. 10th @ 5:15pm – All 3 French presenters on the panel.

What is Pick Cider?

The USACM is helping to promote cider by asking enthusiasts and commercial makers to use the #PickCider on Social Media.

Contact Michelle McGrath

Michelle McGrath

Executive Director

United States Association of Cider Makers (USACM)

Cell: (503) 593 - 1716

email: michelle@ciderassociation.org

Website - Facebook - Twitter - Instagram - LinkedIn 

Mentions in this Chat

Columbia Gorge Cider Society aka Gorge Society that has a Cider Route in Oregon\Washington State Columbia River Gorge area

Cider Chat podcast episodes: 046: Going to CiderDays and 048: CiderDays2016 Schedule

USACM's Cider Certification Program

Find out more on Alan Stone's 2014 book Dorset Cider with An Excursion into the New Forest at the Cider Chat Resource Page

More CiderDays Insider Tips

Where to buy cider while attending CiderDays?

 

November 4th CiderMeetUP at The Root Cellar in Greenfield go to this event page and find out the scoop here! Mini scoop...it takes place from 6pm on. YOU can bring you OWN cider (pay a $5) corking fee and enjoy meeting new friends attending CiderDays.

Go to this page to see the ciderchat.com show notes page with photos

Please Help Support Cider Chat's (Ria's) trip to the International Hall of Gala Ciders. I am sure I won't have this trip paid off for a while and every little bit counts. Please donate today.

Social Media company mentioned in this chat

We Are Pr - helping small business manage social media

Donate to Cider Chat! 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 and where ever you love to listen to podcasts.

Follow this podcast on twitter @ciderchat

 

Oct 26, 2016

Celebrate with The Nose and I, as we chat on our fall trip to see cidermakers in the Netherlands and France and reflect over an amazing year of 52 podcasts promoting cider and perry around the world.

I've posted "semi" exact times within this episode for mini clips from specific episodes, so you can scroll forward for specific chat mentions.

8:20-9:05 049: Agathe Letellier | Manoir d'Apreval, France

9:55-10:32 048: Heleen Noble & Eelco Huizinga |Appels en Peren, Amsterdam, NL

12:04 - 13:34   002: Wouter Bijl | CiderCider, Rotterdam, NL

17:04 - 17:19 004-Dave White/Nick Gunn Washington & Oregon Cidermaking Trends,  USA

17:50 - 19:14  005: A visit from President John Adams for the Thanks Podcasting spoof and promo

19:37 - 20:16 006 Paul Zocco | Cidermaker of the Year 12x!

13:42 -13:54 001: Field Maloney | West County Cider, MA

20:23 - 20:29 007: David Cordtz | Sonoma Cider, CA

20:45 - 21:30 008: Cider Team | Les Vergers de la Colline, Quebec

25:19 - 32:38 Eric Bordelet, France - this episode will go live in November 2016

At the end of the this episode listen in as cidermakers from around the world introduce themselves.

Want to find the full list of podcasts available for listening to and downloading now? Go to Cider Chat Podcast page. 

Go to this page to see the ciderchat.com show notes page with photos

 

Mentions in this chat"

Blue Boat Canal Tour in Amsterdam

AND....If you've enjoyed this episode, please Help Support Cider Chat's (Ria's) trip to the International Hall of Gala Ciders. I have a bunch of amazing chat's coming up for I am sure I won't have this trip paid off for a while and every little bit counts. Please donate today.

Social Media company mentioned in this chat

We Are Pr - helping small business manage social media

Donate to Cider Chat! 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 and where ever you love to listen to podcasts.

Follow on twitter @ciderchat

Haven't downloaded this chat yet? Here is is again.

Oct 19, 2016

Follow this podcast on Twitter @ciderchat

Marie Tanaka is the owner of WineStyles Co., Ltd who along with Tsukasa Ono organized the largest cider fest in Japan to date called the Tokyo Cider Collection. The event was held this year on August 2nd and about 300 people attended with over 70 different types of ciders.

 

Marie says that they are already looking at a larger venue for next year’s event.   

 

These two organizers chatted about the growing Japanese cider scene and the current cider drinker in Tokyo. Mr. Ono is the son of an orchardist and shares his perspective on the two apple growing regions:

 

  • Nagano Prefecture
  • Aomori Prefecture

 

Japanese cider makers use both the French spelling for cider “cidre” and use French cidermaking techniques as well.

 

Marie described 4 types of cidermakers in Japan.

  • brewery
  • cooperatives
  • winery
  • orchards

 

The Nagano Prefecture apple committee sets the standard for the ciders that get the “Geographical Indications” or GI

  • 100% apple in Nagano
  • bottle fermented
  • tank fermented
  • no water or sugar

 

Marie says that there are, “A wide range of drinkers aging around 30 and women like the cider.” She continues with, "Women are interested in their beauty and taking an apple gets you healthy"

 

The Japanese cider scene is growing with the help of Marie and Mr. Ono.

 

There is even a pub that serves cider The Full Monty British Pub and Cider House

 

 

Contact info for Marie

 

田中 球絵 /Marie Tanaka

株式会社ワイン・スタイルズ

Wine Styles Co.,Ltd

1F Ohata Bldg 3-40-10 Taito

Taito-ku Tokyo 110-0016

tel&fax +81-3-3837-1313

URL:http://www.winestyles.jp

email:info@winestyles.jp

 

Contact for Tsukasa Ono

 

mailto:tcwc@jcidre.com

 

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Social Media company mentioned in this chat

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Oct 12, 2016

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Didier Bédu President of the Interprofession des Appellations Cidricoles (I.D.A.C.) for France speaks on the organization's criteria for the highly sought after appellation for Calvados and Pommeau.

There are 320 producers of Calvados, with a 28 member board who then elect the president.

There are the Appellation d'Origine Controlee (AOC) regions for Calvados.

Calvados Pays d'Auge

Calvados Domfrontais

For Pommeau there are three AOC regions.

 

1. Pommeau du Brittany

2. Pommeau du Normandy

3. Pommeau du Maine

 

For Cider or Cidre as spelled in France there is now three Appellation d'Origine Protégée AOP / AOC regions. The third region just attained status in June 2016.

1. Pays d' Auge (Normandy)

2. Cornouaille ( Britiany)

3. Contentin (Northwest Normandy)

 

For Perry there is one AOC - Poire Domfront

Besides the long and lengthy process of attaining approval for the appellation Dider presented 3 main criteria for an AOC.

 

1. The Territory - can only do Calvados in a specific territory

- Clay plays  an important role in Calvados

2. Local apples - French apple varieties

3. How it is distilled

 

What is Calvados?

Calvados is the distillation of cider, aged in cask for a minimum of 2 years - there is no maximum

Typical abv for calvados 40- 41%

 

What is Pommeau?

Pommeau is an aperitif - mixture of french apple juice and young Calvados is aged in a cask of oak for a minimum 18 months  and the abv is between 16 or 18%

No added sugar

The fermentation is blocked by the addition of calvados

The fresh juice and the calvados is mixed immediately

 

What is the main mission of I.D.A.C.?

1. To improve the quality

 

With every bottle sold that is has the appellation I.D.A.C. collects fees or small tax on every bottle sold.

The money is used for technical research for constant improvement of the product and to advise the producer for the best quality

 

I.D.A.C. also publishes statistics on the products

 

And I.D.A.C. does promotion - meet the press, explain what the organizations does, has an international cocktail competition

 

How to drink Calvados?

Have calvados as an aperative and with ice

The IDAC website does have recipes

 

There is a Single cask Calvados which is considered too good to be blended - Single cask Calvadso is not reduced by water

Made in a limited edition - maybe only a 100 bottles

 

Tasting notes for calvados: look for the fruit

  • The consumer looks for the fruity side - which should always be present.
  • young 2 years old very easy
  • despite the long aging - you never lose this fruity aspect or fruity
  • woody, spicy lots of different aromas after aging
  • serve in a tulip glass - if neat (no ice)
  • to be savored not a shot glass
  • "Calvados can be combined it with a lot of things - enjoy with a cup of coffee, with cheese, square of chocolate, enjoy with a cigar"

What is the perfect age - where you just want to drink

after 6 drink

Cider, Calvados and Pommeau tourism in France

There are 20 -30 Calvados distilleries to visit

There are 1.3 million visitors per year going to the French distilleries

150,000 visitors in Normandy alone

Mentions in this chat:

049: Agathe Letellier | Manoir d’Apreval, France

Jazz sous les Pommiers or Jazz Under the Apple Trees Fest takes place every year in Coutances during Ascension week (in May)

 

Calvados route through Normandy http://www.calvados-tourisme.co.uk/en/discover/tourist-trails/the-cider-route.php

 

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Oct 6, 2016

Are you a cider fan? Then follow this podcast on twitter @ciderchat

In this chat:

Agathe Letellier is making cider, pommeau and calvados at her cidery Manoir d'Apreval in Pennedepie in Normandy, France. It is a coastal cidery just south of the port town of Honfleur.

She describes it as a family domain that originally has farm animals, but when she arrived at the domain 18 years ago, she took the operation full on as an cidery.

Her passion and conviction towards quality products for both her cider, calvados and pommel and her meals that are made for bus tour can be heard in this chat.

What is in this chat?

  • Agathe and I discuss the Normandy appellation for cider and if Brittany is included?
  • Her ciders.
  • The cider scene in France

 

Agathe says on being a cidermaker, "It is a very lively product! If you want to sleep well, don't make cider. If you want to be cool, don't make cider."

 

What is Mout? Fresh pressed apple juice

When to visit?

April to the end of September

Afterwards the cidermakers are full on picking apples and gearing up to make cider.

Contact info for Manoir D'Apreval

Website: www.apreval.com

Address:

Pennedepie 14600

Telephone: France +33 (0)2 31 14 88 24

email: apreval@apreval.com

Mentions in this chat

048: Heleen Noble & Eelco Huizinga | Appels en Peren, Netherlands

Please Help Support Cider Chat's (Ria's) trip to the International Hall of Gala Ciders. I am sure I won't have this trip paid off for a while and every little bit counts. Please donate today.

Social Media company mentioned in this chat

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Sep 28, 2016

Appels en Perren is the first retail store in Amsterdam selling only Apple and Pear products from the Netherlands and European countries such as France, Germany and the UK. In this week's chat we speak with Heleen Nobel & Eelco Huzinga two of the proprietors of this wonderful spot where you can get your apple and pear on.

It is an easy Tram ride from Amsterdam Centraal Train Station.

Take Tram 4 or Tram 9 which you will find to your left as you step out of Amsterdam Centraal.

If you can't find the Tram stop?

Walk directly across the street from Centraal Station (don't cross the canal) and find the Tourist Information Center. Here you can buy Tram tickets, if you can't find the Tram ticket kiosks in Centraal Station.

Once on the Tram no need to get off until the Rembrandtplein.

The Rembrandtplein is a large green square surrounded by restaurants and coffeeshops of all types.

Once off the Tram keep the square (Rembrandtpein) to your right. You will be walking in the same direction that the Tram just left you.

Stay on this street and keep a look out for the small road on the left called Paardenstraat.

The shop number is 7.

It is a small street on the left. If you go too far just ask one of the friendly shop owners on the main street.

Contact info for Appels en Perren

info@appelsenperren.amsterdam

website: http://cider.amsterdam/

Address:

Paardenstraat 7

Amsterdam, NL 1017CX

Hours:

Wednesday - saturday 11: 00 - 7 pm

Sunday 1 - 6 pm

Telephone

020-3584545 - this is a Netherlands number so make sure to use country code 011 32 if calling using a US phone number

Please Help Support Cider Chat's (Ria's) trip to the International Hall of Gala Ciders. I am sure I won't have this trip paid off for a while and every little bit counts. Please donate today.

Social Media company mentioned in this chat

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Donate to Cider Chat! Help keep the chat thriving!

Mentions in this Chat:

Amsterdam Koot Festival - Koot translates to Cooking in english and this festival takes place every August

002: Wouter Blijs | Cider Cider, Rotterdam, NL

024: Leonard Koningswijk | Bear Cider, NL

Kröller-Müller Museum - this is located near Arnhem, NL and has free white bikes, amazing landscape and art work. 

014: Joe Getz | Kurant Cider, Pennsylvania

Follow on Twitter @KurantCider

035: Danielle von Scheiner | Big Apple Hard Cider, NYC

Follow on Twitter @BigAppleCider

Find this episode and all episodes at the page for Cider Chat's podcasts.

Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts.

Follow on twitter @ciderchat

 

Sep 21, 2016

Simultaneous cider events! Oh My!

In this chat I provide insider tips on:

  • The 2016 CiderDays Schedule, held in Franklin County Massachusetts on the first week of November since 1994
  • Where to buy cider
  • Where to find bulk sweet cider for sale - Bring you barrels
  • Is this family friendly? You bet!
  • Ticket events
  • Free events
  • Places and people you do not want to miss

Link to download you CiderDays schedule for 2016 now!

Listen to episode 046: Going to CiderDays | Massachusetts - providing tips on where to stay, where to pick up cidermaking supplies along the way and off the beaten tips for walks.

Cider Chat epsiodes mentioned on this chat

003: Robert Colnes | Building a Ciderhouse

The 2016 CiderDays is dedicated to Robert who passed away this spring.

016: John Bunker | Super Chilly Farm, Maine

028: John Bunker | Apple Identification

I will be tweeting via @ciderchat and chatting more about events as we roll up to CiderDays 2016

Extra tidbits not on the schedule but mentioned on this chat

November 4th a live recording with Ellen Cavelli of Tilted Shed Cider, California at Beerology in Northampton - time will be announced and an event invite will go out so like the Cider Chat Facebook page, because that is where I will be posting more info.

Look for cider pouring at Seymours in Greenfield all weekend, but on friday I hope to be there after Darlene's presentation across the street.

Need Breakfast while in Greenfield? Go to Denny's Pantry 469 Bernardston Rd, Greenfield, MA 01301, big breakfast for a good cost that only the locals really know about...until now. They don't have a website, but you can find more info on Yelp.

Take a hike up Poet's Seat Tower in Greenfield.

Please Help Support Cider Chat's (Ria's) trip to the International Hall of Gala Ciders. I am sure I won't have this trip paid off for a while and every little bit counts. Please donate today.

Social Media company mentioned in this chat

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Donate to Cider Chat! Help keep the chat thriving!

 

Sep 14, 2016

With a bit of history on the oldest Cider Fest in the US held the 1st weekend of November

CiderDays (yes it has always been spelled as one word) was founded in 1994, by Judith and Terry Maloney or West County Cider in Colrain, Massachusetts. Listen to their son West County's cidermaker in 001: Field Maloney | West County Cider, MA USA

CiderDays is always held on the first weekend of November. For many years, it was a one day event. It took a few years, but before we knew it CiderDays became a two days and then three days.

This podcast chat provides insider tips on traveling to CiderDays, places to stay, where to get cider and off beaten tips for this region. 047: Attending CiderDays provides info 2016's  schedule, that chat goes live on September 21, 2016.

Where you can get supplies to make your own cider or buy cider to take home.

Tip: Place your order for cider supplies now - especially yeast!

Beerology this is a brand new store and it will be open by CiderDays 2016 (Northampton, MA)

Beer and Wine Making Supplies, Inc (Northampton, MA)

Pine Hill Apple Orchard (Colrain, MA) also has a retail outlet with some cidermaking supplies and they sell bulk cider on CiderDays (usually 3-4 large cider blends so bring your carboys and barrels).

Let's begin with a bit of history;

The first CiderDays began as a one day event on the first saturday of November, the year was 1994. It has been held on the first weekend of November every year since.

Of course the Maloney's didn't do this all alone, but they were certainly the catalyst. Local orchards like Pine Hill, Clarkdale Fruit Farm, the now closed Greenwood Orchard in Northfield, which I regretfully say had one of the most amazing assortment of cider trees around along with a beautiful old press was sold after the owner just couldn't sustain the lack of interest in apples. Ug! Some of those trees are still there shrouded in vines. That orchard sold to folks who don't care about apples. It happens.

You can now stop in at so many more orchards to get a jug of cider or buy pear juice at Clarkdale for instance. Many sell  fresh apples - pears and you can also enjoy a walk in the orchard.

One of the main source for CiderDays volunteers  was Valley Fermenters, consider to be the oldest homebrew club in the US. I am a member and as such I gladly volunteered to go out to a cider house in the region and stand ready with carboy, airlock and sweet cider to provide a demo on cidermaking.

At the end of the day, we all congregated at the building next to Pine Hill which has since been turned into a residence. It was there that West County use to have a tasting room. A few of use showed up and Judith and Terry would provide a big round of cheese and we would all bring out our own bottles of cider. The chatter would grow louder and louder and eventually Judith would stand up on a chair and  thank the group and do a toast. Little did we know that that after party would eventually turn in to the two session Cider Salon that is sold out every year.

In 1998, I was invited to the after after party/dinner at the Maloney's. Their home is tucked up high onCatamount Hill. A catamount is another name for a mountain lion. There are many sightings of these big cats and just as many denials by the Fish and Wildlife department in Massachusetts. Driving north of Pine Hill Orchard in Colrain, make sure to look to the right as you go down a long steep and I mean steep hill. You'll want to shift down and slow a bit, not only because of the hill but to see the beautiful life size metal shadow figure that is mounted on the side of the rocky hill that was cut in the form of a mountain lion.  If you see it, you too can say that you saw a Catamount!

I certainly passed the lion on my way to the Maloneys, when I was invited to attend their special CiderDays after after dinner party with  local apple farmers like Ben Clark of Clarkdale Orchard and Dave Shear of Pine Hill Orchard.  Along with Paul Correnty who was the chef for many years at the Cider Dinner, up until the Maloney's and the other organizers realized that a larger community dinner made sense for CiderDays. Paul is quick to a smile and also the author of The Art of Cidermaking (1998).

Published in 1998, it was the first book I ever owned at the time on cidermaking and by the way he spelled cidermaking as one word.

In that book are photos taken of local orchards that are still to this day involved in CiderDays.

It was at that first dinner I attend, likely in 1998 cuz Paul was sitting next to me on a milk crate as there were no more chairs. We sat at a long table, with candles illuminating lots of cider smiles, bottles and jugs of cider and good conversation. It was then that I proclaimed out loud that I would really like to help promote apples and cider. And so I did, with many subsequent writes ups and features in Brewing News. I wrote the obituary for Terry Maloney when we lost him due to an industrial accident while working in his cidery in 2010. I had to really work hard to convince the editors to let me have space for cider in the well known beeriodical Brewing News, but they relented and now just this year all the writers for Yankee Brew News were told that they could put cider news in their regular beer column.

I'm not precise on the date, but soon I was the only person teaching cidermaking at CiderDays.  For about two years in a row, I did a demo on saturday and sunday. I'm posting a photo of me taken at the saturday event that was held back when the old brick building in Colrain was used. I remember seeing Terry watching me and then saw Mike Beck standing way in the back…I think shaking his head.

I had brought along a big jug and bottles to share. I'm a bit of a rogue cidermaker and at the time didn't give a hoot about specific gravity or the science. Mike, probably thought I was crazy and he'd be right. But I also thought what up with this cidery from Michigan that is encasing their bottles is lime green? Of course that has changed, but back then - it was pretty wiggy branding for Uncle John's.

I taught cidermaking for the first 16 years of that event, but as my professional work as an international consultant in curriculum and crisis intervention became more demanding I had to pull back. Between 2008 and 2012 I was only able to do my demo at New Salem Preserves and that was about it. I barely had time to make my own cider, and as a result the quality in most recents years really declined. Which leads me to say,  "Yes getting sweet cider to ferment is easy to do. The work of nurturing and paying attention to the cider once you get it rolling requires time and a bit of skill".

I suspect I will get back to it and certainly will make cider this year, but not the same volume  that I use to make. My cider is now the voice of many around the world chatting about what you and I love to sip and savor.

There are more stories to tell and I plan on collecting those during this coming CiderDays, so if you have one, please don't be shy. I want to hear your tales if you have ever attend Ciderdays and would like to share a special moment for this amazing event - or leave me a message on this site via Speakpipe!

Overview of chat tips and mentions

Franklin County is located in Western Ma - which is 75 miles to the west of Bos.

Folks can fly into Logan airport, Manchester Airport in New Hampshire, the Providence Rhode Island airport and Bradley Field Airport in Ct.

Any of these airports will drop you into a region where you can plot your own map to CiderDays.

Want to find a local cidery? Check out Cydermarket LLC

If you are traveling west on Route 2, pick up cidermaking supplies at NFG Home Brew Supply Shop. They are open  thursday 3-8, friday 9-2 and saturday from 10 - 3.

I would recommend Bradley Field, mainly because it is the closest, super easy to get around, with lots of choices for local hotels - and some nearby Beer stops with tasting rooms - note there aren't that many cider hotspots.

Its an easy one hour drive up  interstate 91 to Franklin county.

Or take Route 75 north and into Agawam and stop at Kaptain Jimmy's. They are part of the Opa Opa Brew Label (yes this is owned by two greek brothers who came to the US with nothing more than a blanket) and they have built up a big beer empire locally. I like this place because they have great food, big pours and a distillery on site. Easy stop, affordable and on you go.

Then pop on route 57 and it will take you back to Interstate 91 or go along the mighty Connecticut River and follow Route 5 all the way.

That will drop you right smack into Northampton Massachusetts, where Smith College is located. As you are entering town on Pleasant Street you will see to your right Beerology at 324 Pleasant. This is a new home brew supply store own by husband and wife team Mike Schilling and Jordana Starr.

I am going to record a Cider Chat at Beerology on Friday November 4th with Ellen Cavalli of Tilted Shed Cider in California and maybe Darlene Hayes too. They are both traveling together. You can listen to my chat with Darlene by going to episode 18.

Stop in and get your supplies at Beerology on the way in as they are really stoked to share their wealth of knowledge.

Northampton is a college town and a very eclectic city with excellent coffee shops, beer bars, like The Foundry, Dirty Truth, and Sierra Grille. The Sierra Grille has two dedicated cider taps. And I am talking with O'Brain Tomlin (who by the way is actor Susan Sarandon's brother - cool right) he is a great dude in his own right believe me and he loves to talk about food. I expect he will be doing a cider menu that weekend, so stay tuned for last minute tips as we get closer to CiderDays.

As you are rolling north on Route 5 out of Northampton you can stop in at Beer and Winemaking Supplies Inc - also a homebrew shop, incase you forgot some critical items like a carboy or a food grade plastic 5 gallon bucket to get some unpasteurized sweet juice that weekend.

Also, this stretch of road has a  bunch of gas stations and further up on Route 5 you can hop back on Interstate 91 and sail north or if you decide to take the back way you will pass Big Y grocery store and then River Vally Market - which has a nice selection of food and a bit of cider.

From here you are about 20 minutes to Greenfield and Franklin County.

Franklin county spans both sides of the Connecticut River.

There is a spectacular view at Mount Sugarloaf  which is a State Park. I don't think you will be able to drive up this late in the season, but there is a nice hike that would take an hour of your time to get up and down. Here they filmed a Mel Gibson motion picture a couple years back now. Whatever…and many folks travel here to view the Ct River. You can see all the way south to Springfield.

There is a great hike up the road, but I recommend taking the trail with its switchbacks and views along the way and then coming back down the road. Believe me it is worth it.

You can then drive north from Sugar Loaf and pass into South Deerfield. that will take you back to Route 5 and in no time you will be in Old Deerfield. There are two big attractions right in South Deerfield, Yankee Candle which is a trippy tourist area, but it has lots of restrooms and a restaurant and then also the Butterfly museum.

There is also a Red Roof Inn right off the highway here. This is not a bad location to land after a busy day, because you can fly right up the highway and manever about pretty easily from this spot. It is about a 10 minute drive up the road to downtown Greenfield.

Deerfield Academy is located in the Heart of Old Deerfield or Historic Deerfield as some prefer to call it. This is where a lot of events have taken place over the years for CiderDays at the White Church, where we also hold our monthly Valley Fermenters meeting on the second thursday of every month.

There is a ton of history here to see. A world class museum and the Deerfield Inn, if you have the bucks to stay here, they do have a very nice restaurant and the location is perfect for many CiderDays events.

If you are just driving through this town you will see a ton of old New England homes and the Sheldon Hatchet Door. It is the original door that was there when during a very bloody 1704 Raid on the town. Check the link provided to find more info.

Swing up north on Route 5 and soon you will be in Downtown Greenfield. Stop in at Seymour a beer bar, that I know will have cider on hand - I expect they will be having a bit of a cidercentric selection all weekend. I will be there on friday night post Darlene Hayes talk across the street. Watch for my tweets on last minute updates on events and meetups on my twitter feed @ciderchat

If you are looking for lodging during your stay check out Airbnb and also some of the fine Bnb's  There are a bunch of selections.

There is also a Hampton Inn, a Days Inn in Greefield.  You might be caught having to look south in Amherst and Hadley for lodging or even Northampton. But don't worry, it is all pretty darn drivable and as this is considered the 5 college area there are lots of cheap darn good eats to find too. I use Hotels.com to peruse the reviews and make the best selection and recommend the same to you.

As I said earlier Franklin County covers a very wide area. You will hear folks calling the hill towns of Colrain and Shelburne Falls " West County" and some think this is the Berkshires, but in the end it is all still Franklin County.

Do know there is lodging also in Shelburne Falls and out this way on Route 2, which is also called the Mohawk Trail. In Shelburne Falls, you have to see the Bridge of Flowers, which was an old trolley track that is now adorn with flowers and lovely to walk year round.

This town has also been  used for filming major motion pictures like the Judge and Labor Day.

But I know it as a great place to walk about and get a good bite to eat, view the Pothole area south of the bridge that connects Shelburne Falls and Buckland across the river and get a cone of ice cream before heading home.

Dinner Options:

West End Pub

Blue Rock

Have treat at Mo's Fudge Factory

Recommended hike in Shelburne area: High Ledges (approximately 1 hour back and forth)

While you are up at High Ledges, you will pass by a sign that says Wheel-View Farm. This is also a cidery and has a Tasting Room. Check with their webpage to find timing.

Coming up from Northampton or Pittsfield, Ashfield's Elmer Store serves food and has wifi.

Help Support Cider Chat's (Ria's) trip to the International Hall of Gala Ciders. I am sure I won't have this trip paid off for a while and every little bit counts. Please donate today.

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No need to scroll up. I have posted the chat right here for you to start listening. Enjoy![app_audio src="http://ciderchat.com/wp-content/uploads/2016/09/046-Going-to-CiderDays-Insider-Tips-Massachusetts.mp3"]
Sep 7, 2016

Dr John Cline and Derek Plotkowski chat the study of pomes, i.e., Pomology and their current research on cider apples. They are based at the University of Guelph in Ontario Canada.

 

The Ontario Craft Cider Association approach Dr. Cline looking for access to cider varieties and to get an understanding of how they would grow in Canada.

Look at the horticultural aspects of growing these cider varieties in Canada, such as;

  • How productive are they?
  • What might be the issues facing the cider apple trees selected?
  • How to they work with the root stock M9?
  • What are their disease and insect susceptibility?
  • How prone are they to winter injury in Canada?

The results of this research and starting data should begin to show preliminary information in 2017.

Says Dr. Cline, "In Canada apples are second to blueberries in terms of fruit crops. In terms of tree crops they are number 1"

What is the difference between a young tree vs an older tree? 

  • Between 1-4 years, the fruit is softer and apples do not store as well

The goal is to have trees  producing more fruits and yielding a higher crop load on the tree and consistent size.

The pomologist are studying, young trees grown in a high density orchard: They take leaf samples (mid july) to assess the nitrogen concentration in a plant.

What is the  nitrogen range for apple trees?

  • They are looking to find 2.2% nitrogen on a dry matter leaf.
  • If that is lower than 2.2, orchardist will work towards increasing the nitrogen for that tree.

Too much nitrogen lends to poor quality

Says Derek, "The cidermaker is taking care of the juice as a medium for yeast"

Contact info for Dr. Cline and Derek Plotkowski

Dr. John Cline

Derek Plotskowski

Email: dplotkow@uoguelph.ca

Mentions in this chat

International Organization of Wine and Vine

If you like this chat and what Cider Chat offers to you. Please share this podcast with your cider loving friends and family.

Follow Cider Chat on Twitter @ciderchat

Your support in getting Cider Chat to attend the VI International Hall of Gala Ciders in Asturias, Spain is need now. Please become a Patron of Cider Chat via my Cider Chat Pateron page.

Cheers,

Ria

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Aug 31, 2016

Flag Hill Farm makers of what they call Vermont Organic Hard Cider, is fully off the grid, certified organic, are makers of both cider and Pomme-de-vie AND I bet you haven't heard of it! So join me in this intimate conversation with the cidermaker, Sebastian Lousada as we discuss his journey to cider and the products he makes today! Sebastian originally hails from the UK, but he has been making cider before 1984. Back then they planted 50 standard trees the first year, just wanting to have apples. As they were living on top of Flag Hill a high mountain location, they decided to plant 100 more trees in 1989. Being certified organic encouraged he and his wife Sabra Ewing to begin selling cider. In 1990, they became bonded as a winery. Sebastian mentions that back then people had no idea what cider was or that it even had alcohol in it. Thus they decided to spell their product as Cyder, with a "Y" to differentiate it from other products. Flag Hill's ciders are available in VT, MA and throughout New England. "On a good year we make 4000 gallons of cider. Because we only want to use apples that we have grown." Flag Hill Farm's Cider • Sapsucker - named a Belgian Beer Style 9% • Vermont Still Cyder 8.5% • Vermont Sparkling Cider 9.5% Pomme-de-Vie, Flag Hill Farm's was inspired by the French apple brandy Calvados. Contact Flag Hill Farm P.O. Box 31, Vershire VT 05079 Telephone: 802-685-7724 email: vermont@gmail.com website: http://www.flaghillfarm.com/ Mentions in this chat Annie Proulx author of Cider: Making, Using & Enjoying Sweet & Hard Cider, 3rd Edition Lew Nichols co authored the above book with Annie Proulx. Julian Temperley Sebastian visited in the UK Ruby Wines is Flag Hill's distributor If you like this chat and please join in and support Cider Chat's quest to continue to keep the chat thriving, go to Cider Chat's Patreon Page. It is easy, secure and makes a bushel of difference for keeping this podcast rolling out future shows like this one with Sebastian! Follow Cider Chat on twitter @ciderchat

Aug 24, 2016

Colin Davis is the lead ciderman at Shacksbury, a cidery based in northern Vermont in the town of Shoreham. Shacksbury was incorporated in 2013 and began selling ciders in 2014. Unlike many new startups that focus locally, the decision was made early on, to sell broadly.

 

The immediate success of Shacksbury can be credited to both Colin Davis and his business partner David Dolginow. They hit the road running by creating a formidable team with the likes of Simon Day from the UK's Once Upon a Tree and Ainara Otaño, a Basque cider maker from Petritegi .

The Basque collaboration with Ainara is now bottled in Spain.  Shacksbury's Arlo, Farmhouse and Classic ciders are all blended with a Spanish base cider and their own Vermont cider.

There is also a base blend that is pre fermented in the UK and shipped to the US.  Simon and Colin work with the Dragon Orchard in England, a 40 acre orchard and decide together what apples go in the base cider.

Don't be fooled into thinking that this is all imported cider. Sunrise Orchards is a local Vermont orchard that they work with, as well as, having planted their own trees with scion wood from the Poverty Lane Orchards.

Lost Apple Project,  using local apples found on "feral trees" in the Vermont backwoods. As they find the perfect apple that taste just right they are trying to propagate new trees.

What is new for Shacksbury?

  • A tasting room in being built and should be ready for 2017.
  • A new selection of canned ciders is in the works for 2017

Contact Shacksbury

Mentions in this chat

  • John Bunker _ listen to episode 16 with John http://wp.me/p6S28K-7i and 28 where John details his Apple Identification tips
  • Pick Cider is the United States Association of Cider Makers campaign to get American to pick cider to have with their Thanksgiving meal. Stay tuned to what is sure to be a very fun and productive campaign.
  • Eric Bordelet
  • Along Came A Cider recent 3 part blog on Vermont cideries - here is the link to Part 3 with mentions of Shacksbury.

Please share this podcast with your cider loving friends.

 

Follow on twitter @ciderchat

 

 

Aug 17, 2016

Jennifer Smith the Executive Director of New York Cider Association and Sara Grady Founder of NY Cider Week discuss the state's commitment to cider and upcoming events.

I sat down for a chat with these two women who are cider beacons for the Empire State. We were all attending Cider Feast 2016 a Food Karma Project created by restauranteur and all around good guy and one of my picks for NYC's Best of the Best Publicans around award Jimmy Carbone of Jimmy's No. 43.

CiderFeast was held alongside the East River near the upper East Village. We sat on three chairs with a bottle of Bone Dry Cider from the Brooklyn Cider House. With cups in hand we kept on talking through the noise of a biplane taking off on the river besides us and the sounds of the city.

The New York Cider Association is comprised of a 9 member board. The members are growers, cidermakers and work on a sustainable farming culture.

The New York Cider Association is a non for profit.  It has memberships for cideries producing between:

  • 1 and 5K Gallons
  • 5 - 25K
  • 25 - 250K
  • and 250 and up

Additionally, NYCA has memberships for growers, associated industries such as distributors and equipment suppliers, cideries-in-planning, and enthusiasts.

NYCA' cider goal is increase tourism, cider and apple marketing, provide assistance with value added capital grants, and work towards making it easier for cideries to get licensed.

The Association does get help of the  Empire State Development

Cider Week in New York grew out of the Cider Project a Hudson Valley an Apple Exchange with NY and French cideries (listed below). CiderWeekNY was started in 20111. The NY Association grew out of Cider week.

What is cider and how is the Association informing consumers?

  • By working with professionals in the beverage trade and working towards making them ambassadors for cider

Jenn Smith's tips on forming a Cider Association:

  • Being open to a diversity of communication styles.
  • Build time into your life for the spontaneous and important educational conversations.

Anticipate opportunities for bringing together your cidermakers, showcasing their services to the consumer audience.

Cider Weeks in New York State

Contact Jennifer Smith, Executive Director of New York Cider Association

email: nyciderassociation@gmail.com

Contact Sara Grady, Vice President of Programs | Glynwood

email: sgrady@glynwood.org

Mentions in this chat

Sabine Hrechdakian, who produced Cider Week with Sara Grady in the first few years, she is a partner in Wassail, a cider bar in NYC.

Alec Steimetz of Buskey Cider in Richmond Virginia, provided an update on the new Richmond Virgina cidery Buskey Cider. Listen to Alec's chat Episode 023 via iTunes http://apple.co/1MBZoGW

Ria will be taping an chat with Normandy cidermaker Eric Bordelet this September. Become a Patron of Cider Chat via https://www.patreon.com/ciderchat?ty=h and be part of the behind the scenes taping of this very special chat with this world renown cider man.

Aug 10, 2016

Emily Ritchie is the Executive Director of the Northwest Cider Association a region covering Washington, Oregon, Idaho, Montana and British Columbia.  This region's cider scene is on fire and growing!

The Northwest Cider Association was formed in 2010. The following Washington State cideries listed below initially kick started the Association.

Soon after Oregon cideries began joining and now the current list of cideries is around 300 members and growing!

Emily's Background

  • Emily has deep roots to the UK via her father who is from England. After a trip to Herefordshire she returned to the US with an even greater drive to get involved in her region's cider scene. She was most recently the Program Manager at the Association for a year and a half and then moved into the Executive Director position when the Sherrye Wyatt, stepped down. 

What is the goal of the association?

  • To educate and keep helping move the cider revival forward

What is apple cider per the Northwest Cider Association?

  • Cider is a fermented apple juice

3 Events mentioned in this chat

Washington Cider Week takes place in September every year from the 8 to the 18th

  • There are so many events, that this event is actually more than seven days
  • Washington Cider Week is launched in conjunction with the Seattle Cider Summit -

BC Cider Week 2016 is October 15-22

  • The British Columbia week of cider kicks off at Seed Cider, near Victoria with events throughout the region

Cider Rite of Spring - large cider fest in Portland

  • Saturday, March 19, 2016
  • 12:00pm 5:00pm

Contact info for Emily Ritchie: emily@nwcider.com

Follow the Northwest Cider Association on Twitter @nwcider

Mentions in this chat: Kurant Cider is part of the Cider Chat's #CiderGoingUp Campaign. As such I happily share news and updates for the Pennsylvania cidery. Go to the link and listen to Joe Getz of Kurant share his story of the cidery. Find a link to their website and join their new cider club The Scratters ( a swap, meet up and learn about cider group).

Are you a commercial cidermaker? For the cost of 2-bottles per month you can join the CiderGoing Up Campaign too. Join in via the Cider Chat Patreon Page and Help Keep This Chat Thriving!

Aug 3, 2016

Quebrada del Chucao is a family owned cidery in Villarica (vee aree-ka), a village located in southern Chile. The Nahrwold family along with cousin Diego Rivera have been making cider commercially since 2012. Villarica is located approximately 746 kilometers/463 miles south of the capital of Santiago. In view of the town is a volcano that Diego will describe during this chat as active and illuminated at night "very mystical with lots of local lore'. Says Diego on making cider at the base of the Villarrica volcano. "We can't do much if the volcano explodes, apart from running"

 

Diego helped me interpret and understand the cidery's name; Quebrada means a water creek. And Chucao is a small hopping bird (it doesn't fly) that stays on the forest floor. Look at the label on Quebrada del Chucao's cider below.

Diego is a winemaker full time and heads to Villarica once or twice a month to check the cider. The cidery sits on his Uncle Jorge Nahrwold farm. His son Matías Nahrwold, is Diego's cousin and they work together at the cidery.

Chile grows many different varieties of apples. Brought over by the Europeans, the country side does have many old apple trees that are still being discovered. Locals have their own names for apples such as the Roja Chica, which Diego discusses in this chat. It is a small apple that is high in tannins and polyphenols.

Quebrada del Chucao Ciders

Currently Quebrada del Chucao is producing 7000 bottles of cider in 750ML bottles. The goal is to increase production to 24,000 bottles in the next few years. Apple are bought from local orchards and are then pressed and blended. There is very little sugar added and a bit of yeast. Says Diego, "The goal is slow production and keeping the quality of the cider."

They use the Champagne method for making their cider or as they call it Sidra Espumante Brut Nature, which Deigo provides details of in this chat.

And, Quebrada del Chucao is experimenting with a Poire or Perry.

The Chilean cider scene is growing. There is currently talks on forming a Chilean Cider Association to promote local cider and educate the public. Cider in Chile can not have an abv higher than 8% which Diego says is a bit of a drawback.

Quebrada del Chucao info

 

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Jul 13, 2016

Andreas Sundgren's Brännland Cider specialty is iscider (ice cider). He has won multiple awards and follows traditional techniques that are "true to the quality denomination of Quebec". He reached out to renown American ice cidermaker Eleanor Leger of Eden Cider of Newport Vermont, crediting her for helping him understand the makings of ice cider.

Based in Sweden, Andreas uses cryoconcentration - which is where the apple juice pre-fermentation is frozen to separate the water from the juice. The juice is then racked (siphon) out of the frozen mass of water and then fermented.

Contact for Brännland Ciders

Notables mentioned in this chat

 

Find the full show notes and photos for this chat at ciderchat.com

Follow on twitter @ciderchat

Jul 6, 2016

Stem Cider was started by Eric Foster and Phil Kao, Michigan natives who founded their urban cidery in Denver Colorado. Since opening in 2014, they have already been awarded a bevy of cider medals at the Great Lakes International Cider and Perry Competition (GLINTCAP) see list below.

Stem brings apple and "single strength" juice in from Colorado's western Slope towns of Paonia,Hotchkiss, and as well as the state of  Michigan and the Pacific Northwest.

10 GLINTCAP Awards 2016 for Stem Ciders 
• Le Chene - Silver/Wood Aged Cider and Perry
• Whiskey Barrel Aged Apricot - Silver/Wood Aged Cider and Perry
• Banjo - Bronze/Wood Aged Cider and Perry
• Perry - Bronze/Wood Aged Cider and Perry
• Crabby Neighbor Bronze / New World Cider - Modern
• L’acier Bronze / New World Cider - Modern
• Winesap Bronze / New World Cider - Modern
• Branch & Bramble Bronze/Fruit
• Remedy Silver/ Hopped|Herbal Cider

Visit or contact Stem Ciders
• Website: www.stemciders.com/
• Address: 2811 Walnut St #150 | Denver, CO 80205
• Telephone: (720) 443-3007

Stem's Tap Room hours
• Mon–Thu: 4PM–10PM
Fri: 3PM–11PM
• Sat: Noon–11PM
Sun: Noon–8PM

Notables in this chat
• @HVmidwinterfest Huon Vally Mid Winter Fest
• Subscribe to Carla Snyder's bog Cider Culture
• What is Monkey Poop coffee?

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Jun 29, 2016

Tim Larsen was at the all day event, Pour the Core in Brooklyn, NYC waiting on a long line of thirsty cider drinkers. During a the break between sessions I was able to squirrel away with Tim in a back corner of the Brooklyn Expo Center and chat Snowdrift ciders and their perry.

 

In this chat Tim and I discuss:

Snowdrift Ciders - see below the 9 ciders that recently all won awards in April of 2016.

cidermaking components such as,

  • anthocyanin pigments generate the rose hue in rosé cider during cidermaking.
  • polyphenolics in cider
  • Procyanins - are members of the proanthocyanidin (or condensed tannins) class of flavonoids.
  • Bittersharp ( low in tannin and high in acid) vs Bittersweet (high in tannin, low in acid and high in sugar) apples for cider

2016 GLINTCAP Awards for Snowdrift Ciders

  • Barrel-aged Cornice 7.5% -  Old World Heritage/Best in Class
  • Cornice - English Cider/Gold
  • Reserve Perry - Tradtional Perry/Gold
  • Red Cider 7.5% - New World Cider Modern/Silver
  • Seckly Perry - New World Perry/Silver
  • Sickled Pear - Reserved Perry
  • Cliffbreaks Blend 7.5% - New World Cider Heritage/Silver
  • Orchard Select 8.3% - New World Cider Heritage/Bronze
  • Semi Dry - New England Cider/Bronze

Contact for Snowdrift Cider

Address: 277 Ward Ave, East Wenatchee, WA 98802

Telephone: (509) 630-3507

Website: snowdriftcider.com/

Facebook: https://www.facebook.com/snowdriftcider

Twitter: @snowdriftcider

what does Tim drink when he doesn't have a Snowdrift in hand?

EzOrchard

Alpen Cider

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