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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: December, 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

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