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!
518: All Roads Lead Back to Cider | Denis Gwatkin
"I've never been on holiday in my life. I work 365 days a year. I enjoy what I do." — Denis Gwatkin
A few friends, some old cider-making equipment, and enough cider to share before heading to the pub. That was the plan. Then a stranger stopped at the farm gate, and Denis Gwatkin's homemade perry took an unexpected journey.
In Herefordshire's Golden Valley, Cider Chat host Ria Windcaller sits down with Denis at Gwatkin Cider Mill's Red Cow restaurant. What began as making cider for friends has grown into a destination for farmhouse cider, perry, food, ca...
517: What Made ACE Cider Brand Worth $40+ Million
Jeffrey House and his wife Angela founded the California Cider Company in 1993 and built ACE Cider into a nationally distributed brand before selling the company in 2021.
In this Cider Chat, Jeffrey gets into what it actually takes to build a cider business: distribution, margins, product development, persistence, scaling, knowing when to sell, and why making great cider is only part of building a valuable company.
Mentions in this Cider Chat
- Boston CiderFeast – November 14, 2026
- French Cider Blossom Time Tour – April 24–May 1, 2027 – Find out about Totally Cider Tours: https://ciderchat.com/totally-cider-tours/
- eCiderNew...
516: Tasting Time | Totally Cider Tour '26 - France
What does time taste like?
Join Cider Chat MC Ria on the 2026 Totally Cider Tour through Normandy, Domfrontais and Brittany, where cider, poiré, Pommeau and Calvados become a way of experiencing place, people and time.
The journey begins with a reconnaissance adventure near Étretat and continues into orchards, cellars and conversations with makers, including Jacques Perritaz of Cidrerie du Vulcain and Eric Bordelet. At Eric's table, a tasting across vintages reveals how cider, poiré and Cormé continue to transform in the bottle.
Then hear directly from the people who traveled on the tour abou...
515: World of Cider: The Baltic Region
What happens when a cider region has the apples, but not centuries of rules telling cidermakers what cider is supposed to be?
Recorded at CiderCon 2026 in Providence, Rhode Island, this World of Cider session brings together three Latvian cider makers and Asnāte Ziemele of Baltic Cider.
The Baltics have a long apple-growing heritage, but their modern cider movement is remarkably young. That gives today's makers room to experiment with local heirloom apples, wild seedlings, European cider varieties, pét-nat, still cider, wild fermentation and more as they develop their own Baltic cider identity.
...
514: Doing More With Lees | Ryan Monkman
Lees are more than sediment at the bottom of a tank. Recorded at CiderCon 2026 in Providence, Rhode Island, cidermaker and fermentation consultant Ryan Monkman explores how cidermakers can put lees to work throughout fermentation, élevage, and bottling.
Ryan digs into fine and gross lees, cracking lees, bâtonnage, autolysis, oxygen management, fault correction, bottle conditioning, and practical ways to decide which lees to keep and which to let go.
Timestamps00:00 Cider Is Sensory
02:25 News From Ciderville
04:29 Back To CiderCon
05:29 Fine, Gross And Cracked Lees
07:58 Passive To Active Us...
513: Still Cider, Single Apples and Time | Sowams, Rhode Island
What happens when a cidermaker decides to do less and give cider more time?
Spencer Morris of Sowams Cider Works in Warren, Rhode Island, makes cider with more than 70 apple varieties, old mechanical rack-and-cloth presses, glass demijohns and a remarkably hands-off approach.
Explore still cider, single-varietal apples, long aging on the lees, native fermentation, and why some Sowams ciders aren't released until they are three or four years old.
Timestamps *]:pointer-events-auto R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]" dir="auto" data-turn-id="...512: Plant the Damn Apple Tree | Special Edition
Cider Chat MC Ria Windcaller reads her August eCiderNews editorial, Plant the Damn Apple Tree, reflecting on entrepreneurship, uncertainty, abundance, and what an apple tree might teach us about the time in between.
FROM THE EDITOR'S DESK: SUMMER 2026 NEWS CYCLE REFLECTIONS
Cideries close. People in our community are passing. The weather is never dull.
And somewhere in all of that is a question:
Knowing how uncertain the outcome is, would you choose otherwise?
READ THE ORIGINAL eCIDERNEWS EDITORIAL
Plant the Damn Apple Tree
https://ciderchat.com...
511: Hungarian Cider Comes of Age | Bright Cider
Hungary may not have a centuries-old cider tradition like England or France, but that is exactly what makes its modern cider movement so exciting.
In this episode, Cider MC Ria Windcaller travels to Budapest to meet András Kovács and Marcell Lukatsi, founders of Bright Cider, who are helping shape what Hungarian cider can become. From traditional method sparkling cider and heirloom apple varieties to the newly formed Hungarian Cider Association and the country's first-ever Cider Salon, discover how a new generation of makers is defining a distinctly Hungarian cider identity.
Along the way, you...
510: From Barrels to the Pub | The People's Cider Co., Michigan
Most cider makers dream of expanding their barrel program. Jason Lummen did the opposite.
In Episode 510, Ria Windcaller visits The People's Cider Company in Grand Rapids, Michigan, where Jason explains why he shifted from barrel-aged ciders to dry, sessionable ciders that keep people coming back for another round. Along the way, they discuss local apples, pub culture, changing American tastes, and what it means to build a cidery around community rather than complexity.
Time Stamps
00:00 Craft Palate Lightens
01:04 Meet Jason Lummen
02:06 Welcome to Cider Chat
04:02 GLINTCAP Reunion Stor...
509: Mr. Plūme | In the Heart of Latvia's Fine Cider
Episode 509 takes us to the heart of Latvia to meet Dace and Māris Plūme, the husband-and-wife team behind Mr. Plūme, an award-winning orchard cidery known for both still and naturally sparkling ciders.
Their journey began with a chance taste of homemade cider that inspired Māris to train in Normandy and Austria before returning home to help shape Latvia's growing fine cider movement. Along the way, they explain why still cider deserves a place alongside sparkling cider, how heirloom apples define their work, the role of wild fermentation, and why patience is one of a ci...
508: The American Cider Association Responds to Questions About CiderCon 2027
The announcement that CiderCon 2027 will be co-located with the Craft Brewers Conference sparked one of the most active online discussions the cider community has seen in years.
In this episode of Cider Chat, ACA Board President Christine Walter joins host Ria Windcaller to discuss why the decision was made, the financial realities facing CiderCon, how the conference will operate alongside the Craft Brewers Conference, and what it means for the future of the American Cider Association.
The conversation also explores cider's identity, the role of orchard-based producers and commercial brands, the ACA's current leadership structure...
507: Expand Your Universe | Woodfolk Cider, Ontario Canada
Sometimes all it takes is one sip.
It happened to the founders of Woodfolk Cider, Martha Lowry and Alistair Whitehead, and it can happen to YOU! What began as a shared love of food, drink, and hospitality eventually led them to plant orchards, build a cidery, and welcome visitors to their 87-acre farm in Ontario, Canada.
Today, their orchard-based cidery sits among forests, rivers, rolling hills, and rows of young cider apple trees and the open invitation to expand your universe one glass at a time.
TIMESTAMPS
00:00 The Cider Discovery Moment<...
506: Richard Yi on Craft, Family, and the Future of Brooklyn Cider House
Richard Yi of Brooklyn Cider House isn't interested in making cider that appeals to everyone. He's interested in making cider with personality and if you've ever enjoyed hearing a cider maker tell the story behind the glass, you're going to enjoy this conversation.
In this epiosde, you'll hear how a young man who once imagined a future in engineering found his way into the family cider business. Richard shares the influence of his father, Peter Yi, the evolution of Brooklyn Cider House, and why embracing the unpredictability of fermentation has become central to his philosophy.
...
505: Cider Senseis: Discipline, Craft, and the Cost
There is a question that keeps coming up in cider, small business, and independent media:
Is this sustainable?
In this episode, Ria sits down with Adrian Luna, known as the Hard Cider Guy, for a conversation that goes well beyond cider. What starts as a discussion about content creation quickly turns into something deeper. Two practitioners, each with their own discipline, circling around the same hard truth: if you do not value your work, no one else will.
This is not about rejecting collaboration or generosity. It is about understanding the long-term cost...
504: Why Breweries Are Making Cider (and What It Means)
What happens when breweries start making cider… not because they have to, but because they want to keep drinking beer?
That question kicks off episode 504 featuring Dan Kramer and Ben Anhalt of Element Brewing Company.
"Most breweries probably see cider as a way to let them continue making beer."
That line says a lot. And it opens the door to a bigger conversation.
Breweries adding cider isn't just about diversification.
It's not just about gluten-free taps.
And it's definitely not just about adding another SKU.
Something is sh...
503: Audio Snapshots from the UK Blossom Time Tour | What Is Proper Cider?
Episode 503 takes you through England and Wales with audio snapshots from the UK Blossom Time Totally Cider Tour while exploring one big question: What is a proper cider?
Travel orchard roads through Somerset, Herefordshire, Gloucestershire, and Wales as tour guests share reflections on traditional cider, perry pears, wild fermentations, farmhouse hospitality, blossom-covered orchards, and the people keeping cider culture alive. From Ross on Wye and Oliver's Cider and Perry to Gwatkin Cider Mill and beyond, this episode captures the feeling of living inside cider country for a little while.
Time Stamps
00:00 Proper Cider...
502: Hungary Uncorked ? Cider Going UP
Travel with Cider Chat to Hungary for audio snapshots from the country's first Cider Salon, featuring makers from across Central and Eastern Europe, orchard visits, and a look at why Hungarian cider is a region to watch.
00:00 Budapest Travel Update
02:24 Cider Salon Plans
04:13 Litke Champagne Caves
06:34 Hungary Surprises and Lessons
09:44 Meet Andrew at St Matthias
11:35 Election Energy at Castle
16:13 Turul Bird and Innovation
18:53 Hungarian Cider Roots
22:23 Salon Maker Zuhatag
26:57 Asturian Sidra Reunion
30:06 Cidery Near Ukraine
31:27...
501: How to Taste Cider
Welcome to Season 11 of Cider Chat.
After 500 episodes exploring how cider is made, Episode 501 brings it back to the glass—how to taste cider in a way that actually feels natural.
No jargon. No pressure. Just a simple, sensory approach:
What do you smell? What do you see? What do you feel? Do you want another sip?Includes a quick mention of Great Lakes International Cider and Perry Competition and why judging is very different from everyday drinking.
00:00 Pommeau Snowy Epiphany
01:26 Stop Overexplaining Cider
02:59 Taste With Feelings
...How Cider Is Made | Lessons from 500 Episodes of Cider Chat
In this milestone Episode 500, we return to a simple question that has come up again and again over the past ten seasons of Cider Chat:
How is cider made?
After hundreds of conversations with cider makers, orchardists, historians, and fermentation experts around the world, this episode brings together the core lessons shared across 500 episodes - from orchard to bottle.
This episode walks through the cider making process step by step, including:
Apples and cider apple varieties Milling and pressing Fermentation and yeast Malolactic fermentation Barrel aging and lees aging Blending Bottling and conditioning...499: The Omnia Era of Cider | Pommes in Art Revisited
Episode 499 of Cider Chat looks at the "Omnia Era of Cider" - a time when everything is happening at once in modern cider, from traditional methods to new styles and experimentation.
Using art history and the Pommes in Art story as a guide, this episode explores how we often don't realize we are living in an important era until years later.
This episode serves as a pause before Episode 500, where we return to the beginning and talk about how cider is made.
00:00 Episode 499 Prelude
01:00 Chaos Then and Now
03:31 Omnia...
498: Heeman's Cellar | Somewhere Cider from Ontario
In this episode of Cider Chat, we visit Heeman Cellars in Ontario, where a multi-generational strawberry farm expanded into cider and mead production focused on heritage apples, terroir, and experimentation. We taste blends, single varietals, and rare apples including Wayne, Swayzie – Pomme Grise, Yarlington Mill, and crab apples while discussing Ontario cider history, barrel aging, Pet Nat cider, and what it means to make cider that comes from somewhere.
00:00 Somewhere Cider Idea
02:17 Episode Setup Tom Heeman
03:44 Cider Travel Updates
06:16 Road To Episode 500
10:19 Heeman Farm Origins
11:18 Orchard Plans Pa...
497:Beginner Cider Makers Q&A | Advice from Professional Cider Makers (Archive)
This archival episode of Cider Chat brings together five experienced cider makers answering real-world questions from beginners at CiderCon 2019.
Originally released as Episodes 174 and 175, this combined feature presents a comprehensive Q&A covering everything from fermentation and stabilization to business strategy, equipment, and scaling a cidery.
The discussion bridges the gap between hobby cider making and commercial production, offering practical insights grounded in real experience.
Panelists
Marcus Robert – Tieton Cider Works, Washington Tim Godfrey – Golden State Cider, California Eleanor Leger – Eden Specialty Cider, Ve...496: Liberty Ciderworks | Spokane, WA
Liberty Ciderworks in Spokane, Washington is an urban cidery focused on traditional methods. While located in the city, their cider reflects deep agricultural roots.
Cider maker and founder Rick Hastings ferments with wild yeast, ages cider for 3 to 12 months, and source fruit from nearby orchards. This approach creates cider with structure, balance, and regional identity.
This interview is with Jamie, who is a certified pommelier, and her husband Ben Pratt who both partnered with Rick in 2019. This interview was recorded at CiderCon in 2026.
00:00 Cider Eyes Open
<...495: Cider Barrels Speak | Bâtonnage & Barrel Aging
In this archive episode of Cider Chat, we go in a barrel cellar in Prince Edward County, Ontario, with Ryan Monkman of FieldBird Cider and Lee Baker of Keint-He Winery.
Listening to Fermentation
What Is Bâtonnage in Cider?
Find Key Takeaways for Home Cider Makers
Barrel Room Glossary
SO₂ Calculator
00:00 Barrels as Dance Partners
00:29 Episode 495 Replay Setup
01:40 Ryan Monkman Spotlight
04:06 Ciderville News and Cider Salons
06:21 UK Blossom Time Tour Plans
08:18 Entering the Barrel Cave
10:38 Cel...
494: Humboldt Cider and the Historic Orchard of Albert Etter
In this episode of Cider Chat, we hear from Tom Hart of Humboldt Cider Company, located in Eureka, California along the rugged Pacific coastline behind what locals call the Redwood Curtain. We also discusses preserving the original Albert Etter orchard in Humboldt County and continuing the legacy of these historic cider apples.
00:00 Welcome to Cider Chat
00:38 Wickson Crab and Albert Etter
03:06 News Cider Salons Ahead
05:08 Hungary Salon and Champagne Cellars
09:08 Blossom Time and UK Tour
10:59 Support and Show Notes
12:04 Meet Tom Hart
<...493: Cider as a Sport | Sidra in Asturias (Archive Edition)
What is Asturian cider?
Asturian cider (sidra natural) is a traditionally fermented apple cider from Asturias, Spain, served through a high pour (escanciado) and shared socially in small servings called culines.
This episode is part of the Cider Chat archive documenting global cider traditions and producers since 2015.
In this epic replay from Season 2 of Cider Chat, Ria Windcaller traveled to Asturias, Spain, and sat down with Anzu Fernández, international delegate for La Sidra magazine and a lifelong ambassador of traditional Asturian cider culture.
492: Absolem Cider Company | Maine Cider Energy
This episode of Cider Chat explores the growing Maine cider scene through Absolem Cider Company in Winthrop, a farm-based cidery helping shape New England's evolving cider identity.
Located on a 60-acre farm in Winthrop, Maine, Absolem Cider Company is a cidery that expresses place, heritage apples, and hospitality.
In this episode, Ria sits down with cider maker Zach Kaiser to explore how Absolem blends traditional inspiration with modern experimentation. From wild-foraged apples and native fermentations to wine-inspired co-ferments and Basque-style pours, Zach shares how Maine's apple history is shaping...
Revisiting Randall Grahm | Cider Exploration Without Hesitation
An early conversation that explored possibilities cider was only beginning to consider.
As Cider Chat moves toward its 500th episode, we revisit conversations from the earliest seasons, taking a long view of the moments that quietly shaped where cider and this podcast would go.
This episode, originally recorded in Season One, features legendary winemaker Randall Grahm, founder of Bonny Doon Vineyard and a James Beard Award winner. At the time, inviting a winemaker onto a cider podcast felt like stepping outside the expected boundaries of the category. Looking back now, it marked a turning point.
Let Cider Lead
An editorial on leadership, scarcity, and why cider no longer needs to borrow authority from beer or wine.
In Let Cider Lead, host Ria Windcaller steps back from interviews to offer a clear-eyed reflection on the state of the cider industry, drawing on more than three decades in cider and nearly eleven years documenting the modern cider movement through Cider Chat.
00:00 Introduction and Episode Overview 01:02 Upcoming Cider Events 03:10 Totally Cider Tours 06:37 Cider Chat Schedule Update 08:00 Reflections on Cider Industry Leadership 10:53 Cider Industry Norms and Challenges 18:44 Call to Action: Let Cider Lead 19:50 Conclusion and Sign...489: Natural Cider Production Seminar | CiderCon 2025
Natural cider is often misunderstood as funky, volatile, or flawed.
Recorded live at CiderCon 2025, this seminar reframes natural cider as a philosophy of low intervention, balance, and intentional care, not a free pass for faults.
Moderator Haritz is joined by Richard of Brooklyn Cider House and Jasper Smith of Son of Man (Oregon) to explore how Basque cider traditions influence modern natural cider production in the U.S. The panel dives into fermentation choices, malolactic fermentation, volatile acidity, sensory evaluation, and why great natural cider is defined by quality, not dogma.
This conversation also...
488: Vintage Cider Label Lawsuit
A pending lawsuit spearheaded by Ron Extract of Garden Path Fermentation could change how cider makers label harvest year and "vintage" on cider over 7% ABV. Ron explains why the current TTB rules block truthful harvest-year labeling, how this impacts both producers and consumers, and what success would look like for the cider community.
00:00 Introduction and Podcast Overview
00:43 Cider Labeling Controversy
02:46 News and Events in the Cider World
04:56 Upcoming Cider Tours
09:16 Featured Presentation: Ron Extract on Cider Labeling Lawsuit
42:21 Conclusion and Final Thoughts
Find the ful...
487: Further Tales of Chocolate Pears
In This Episode, We Cover
Why Sorbus domestica is often nicknamed "the chocolate pear" (and why that name actually helps people get it) What bletting means, and why sorbs can be delicious before they turn fully brown (depending on the fruit) The "custard stage" vs. fully bletted "medlar-like" stage (and how this relates to cider pressing windows) Ben's sorb travel finds across: Croatia (including fruit for sale at the market + trees growing in yards) Moravia (Czech Republic) — including the Sorbus museum and harvest festival France (sorb hunting with Arnold and tasting cormé/cormé-style ferments) Somerset, UK (a surprise roadsi...486: Apples, Cider, and Community | 450 Years of Cider Culture in Chile
Recorded live at CiderCon, this episode brings listeners into a rare, in-depth conversation about Chile's living cider tradition—one shaped by more than 450 years of apple fermentation, deep regional biodiversity, and community-based agriculture.
Moderated by Eli Shanks, this panel features cider makers, cooperative leaders, and academics from southern Chile who explore how apples arrived, adapted, and endured across Araucanía, Los Ríos, and the Chiloé archipelago. Rather than a "new" cider movement, Chile offers something far rarer: a cider culture that never disappeared.
At the heart of the discussion is Chicha—the traditional name for fer...
485: Cider as a Catalyst for Chile's Edible Forest
Carlos Flores is an architect, landscape designer, and co-founder of Punta de Fierro Fine Cider. At the 2025 CiderCon in Chicago he presented Carlos presented "Developing An Experimental Edible Forest in a Heritage Apple Orchard." - this episode features his full presentaiton and you will also find his audio synced with all the power point slides at the Cider Chat YouTube Channel.
Find full shownotes to this episode at https://ciderchat.com/podcast/485-chile-edible-forest-cider/
00:00 Intro to Cider Chat - news
00:49 Carlos Flores and the Edible Forest
01:43 The Rich History of Chilean Cider
...484: Rethinking American Cider History with Patrick McCauley
Meet Patrick McCauley, a Michigan-based cider maker and researcher, who is questioning some of the most common myths about American cider history. What Patrick uncovers is a far more regional, farm-based, and resilient cider story than the usual "cider died because of Prohibition" narrative.
00:00 Introduction to Cider and Prohibtion
00:23 Meet the Host and Guest
01:56 Listener Support and Community
04:51 Cider Salon Hungary, Uk & French Cider Tour
08:03 Featured Conversation with Patrick McCauley
10:25 Cider Production and Historical Insights
14:48 Regional Cider Production in the US
30:36 Impact of Prohibition and I...
483: The Talking Pomme's Grand Winter Party
Enjoy this annual winter tale from Cider Chat Central! In this special holiday episode, Cider Chat invites you to step into the enchanting world of the Talking Pommes. The Talking Pommes Grand Winter Party is more than just a story - it's a celebration of all things pome, community, tradition, and the joy that comes with every glass of cider.
The cider house hums with anticipation as Ria, Perry Pear, Mr. Quince, and the Medlars prepare the night before their annual pressing. But as every year before there is always magic in the air for Ciderville. With t...
482: FLX Cider & Cheese Pairing with Cheesemonger Rachel Freier
At the New York Cider Fest in November, there were 2 Cider and Cheese sessions. Cider Chat Emcee Ria Windcaller attended one featuring ciders from 4 different makers. This cider and cheese pairing was led by Rachel Freier, a cheesemonger who is based in the Finger Lakes. She brought deep knowledge, humor, and a whole lot of heart as we tasted our way through four ciders and three cheeses.
00:00 Introduction to New York City Cider Fest
01:55 Networking at the Cider Fest
02:50 Exploring the Finger Lakes Cider Scene
04:36 Upcoming Cider Tours and...
481: Totally Cider Tour: A Merry Visit to Tom Oliver's
Tom Oliver is delightfully talented, mischievously witty, and not only a renowned cider maker but also a top-notch perry maker. He may say, "If you're going to make perry and work with pears, you've already identified yourself as being criminally insane," but what we found was simply a bold maker willing to go the extra mile for every bottle.
Enjoy this audio snap shot at Oliver's Cider and Perry Herefordshire, recorded on the 2025 Totally Cider Tour_UK Edition. Hear him share the story behind transforming his family's old hop barns into the heart of his cider and...
480: Holiday Cider Gift Guide 2025 and Playing with Pommeau
00:00 Introduction and Podcast Overview
00:32 French Pronunciation Fun
02:27 Holiday Gift Ideas for 2025
02:59 Cider Chat News and Updates
04:42 Listener Stories and Experiences
07:49 Upcoming UK Cider Tour 2026
12:47 Featured Presentation: 2025 Holiday Cider Gift Guide
13:35 Cider Chat Partners and Supporters
25:30 Stocking Stuffer Tips and Cider Supplies
31:36 The Perfect Name for American Pommeau
45:24 Conclusion and Final Thoughts
00:00 Introduction and Language Fun
00:14 Cider Chat Episode 480 Overview
01:10 Naming Poot in America
02:27 Holiday Gift Ideas for 2025
02:59 Cider Chat...
479: New York Cider Fest | Audio Snapshots
New York Cider Fest 2025 brought together makers and enthusiasts for an unforgettable day at City Winery Manhattan. In this special collection of on-the-floor recordings, Cider Chat® captures Audio Snap Shots with festival patrons.
Hear how attendees at the New York Cider Fest are viewing cider today — what styles they're excited about, how they're drinking it, and the foods they love to pair with a glass, including their favorite Thanksgiving matches.
Episode Timeline
00:00 Introduction to Cider Chat
02:34 Exciting News: Totally Cider Tours
10:21 Featu...
