This is Part 1 of a two part chat with the founders and cidermakers at Farnum Hill Cider, in Lebanon New Hampshire. The cidery sits on the slope of Farnum Hill. Like many New England orchards and farms there is not necessarily open continuous land, but small acreage here and there, wherein the case of FHC- cider apple trees are planted in large and small fields of 3 to 4 and 20 acres plots.
Farnum Hill is highly regarded for their cider, producing select cider apples, and is one of the key tap roots for moving cider out of the back room barns and into the minds of craft libation connoisseurs for the first time post prohibition.
(Not that there is anything wrong with "back room barn cider".)
Founded by Steve M. Wood and Louisa D. Spencer, the cidery and orchards are what one can call an American Heritage Cidery. Make sure to note during this chat how many scions have passed out of this site and across the US.
For this chat, we walked up the hill to the top of the orchard. Steve provides the backdrop of history surrounding the early beginnings of Farnum Hill.
Here is a snap shoot of our chat.
For patrons of Cider Chat, via Cider Chat's Patreon page there will a YouTube clip available for viewing Steve Wood blending cider. It will go live on Thursday May 26th. It is easy to become a patron and it really helps this chat thrive. Please do consider becoming a Patron of the Chat today!
Find the show notes and photos at cider chat.com
Go to episode 032
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Sam Reid is based in Tasmania, a state of Australia. He is a partner at Willie Smith's Cider and President of Cider Australia.
Tasmania is what Sam calls the smallest state of Australia which by the way is equal in size to the continental United States. It was colonized by the English who used it in the 1700's as a penal colony. It is also in the southern hemisphere so the apple growing region is found in the south on both Australia and Tasmania. It use to be well known as the Apple Isle a claim to fame that I suspect will in time return.
There are 30 apple growers in Tasmania.
When asked what would best describe Australian cider, Sam described the overall market for the country as a New World commercial style, with fresh apples, filtered (crossed flowed filtered), carbonated and a bit sweet to please the current customer palate - with an overall ph of 3.6. Whereas for Tasmania ciders Sam says, "There isn't one specific style". Willie Smith's where Sam is the CoFounder/Managing Director they tend towards the French Style of cidermaking, with less emphasis on the acid. Willie Smith's ciders are also unfiltered and oak aged and note that they do have special release ciders in 750 ML bottles which makes a visit to their Tasting Room (The Apple Shed) even more worthwhile.
How to get to Tasmania?
Spreyton Cider is the first cidery that you can get to once off the ferry.
Red Sails Cider in Middleton
Click on the link to Tasmania Cider Trail and put it on your plans for a perfect cider holiday
Huon Valley Mid Winter Festival July 15-17, 2016
Contact Info for Willie Smith's
All of Willie Smith's ciders are produced on site. The farm itself is 150 acres (40 hectares).
Willie Smith's is 30 minutes south of Hobart, Tasmania. Hobart is the capital of this Australian state. The actual region where Willie Smith's is located is the Huon Valley.
Follow @williesmiths on Twitter
Contact Jane Anderson at the Executive Office for more info on Cider Australia mailto:firstname.lastname@example.org
More Cider Tourist info for Australia
Cider and Ale Trail in the Yarra Valley - Victoria
Thanks to Hugh McKellar at Real Cider Reviews for connecting me with Sam for this chat!
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Shownotes and photos at ciderchat.com episode 031
"There is always something going on" say Nat West at his Reverend Nat's Taproom in Portland Oregon.
I spoke with Nat before I headed over to CiderCon2016 later that same day. This chat provides a tour of the taproom and production space. And we discuss some of his crazy ass fermentations that aren't cider, but does show Nat's passion for - Fermenting!
The facility has both a Taproom that shares space in the front room which is 3500 square feet. You can hear the cider workers in the background bottling and getting the site ready for a 100-person bus tour that was rolling in later that same morning.
Nat chats on how many of the Pacific Northwest cidermakers use Juice from: Hood River Juice and Fruit Smart
We discussed non cider fermentations:
And the Fermented Lamb Leg Cider made with an 8-pound lamb leg.
Listen to 019: Neil MacDonald | Orchard Parks Farm, UK discuss how the Brits have had meat added into ciders in the past and his mention of lamb legs.
Find photos of Reverend Nat's and the show notes at ciderchat.com
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Tom Oliver chatted on hopped cider and the best of what the US and UK have to look forward to in the cider market.
What he saw in US hopped ciders back in 2013 ignited his desire to try his hand at adding hops to his bittersweet cider. He worked with 3-different cider blends and Cascade hops and in turn "ramped up" the bittersweet element to give a bit more of the drying finish. The hop from the Czech Republic Kazbet was also used and provide a very different profile and balance to the Cascade.
I had a chance to taste his At The Hop and it was delicious.
What makes cider unique?
Tom's "Free suggestion" for cider that will conquer the world - "If you make a bottle fermented cider with Wickson Crab Apple and put it in small bottles with just enough sweetness to balance it out - it will be the perfect celebratory wedding drink!
What does the US cider offer that is different than the UK ciders?
Other topics discussed in this chat:
For Tom only one things matters: is it a good cider, which he says is the starting point.
What is good cider?
When you smell it, it does this...
When you taste it, it does that...
and overall this is what you get with it...
What Tom says about getting into the business of making cider.
"I get no satisfaction from huge amounts of money. What I do get satisfaction from is knowing that you have enough to make the best cider you can. If you are making the best cider, you see the reaction of the people tasting the cider."
Contact info for Oliver's Cider and Perry
Address: Moor House Farm, Ocle Pychard, Hereford HR1 3QZ, United Kingdom
Telephone: +44 7768 732026
Thank you to our Founding Sponsor Cider Cellars Importers of real cider from the UK.
Fine the show notes to this episode at ciderchat.com