Episodes

  • 485: Cider as a Catalyst for Chile's Edible Forest

    485: Cider as a Catalyst for Chile's Edible Forest
    Jan 7 2026

    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

    04:03 Upcoming Cider Events and Tours

    08:41 Carlos Flores' Journey and Vision

    18:40 Creating the Edible Forest

    30:59 Bees and Flowers

    31:08 Meteorological Station and Climate Change

    32:24 Community Involvement and Workshops

    33:37 Greenhouse and New Trees

    34:12 Summer School and Neighbor's Orchard

    36:17 Building a Cider House

    37:47 Biofilter and Water Management

    39:32 Community Impact and Economic Development

    41:34 Pruning and Tree Management

    43:14 Future Plans and Experiments

    50:22 Funding and Government Grants

    55:30 Final Thoughts and Conclusion

    Contact info for Carlos of Punta de Fierro Cider

    • Website: https://puntadefierro.cl
    • Listen to Episode 421: Explore the Rich History of Chilean Cider w/Punta de Fierro

    Mentions in this Cider Chat

    • 393: How to Wassail & Drink Hail
    • Totally Cider Tours
    • CiderCon2026

    Support Cider Chat via our Patreon Page!
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    57 mins
  • 484: Rethinking American Cider History with Patrick McCauley

    484: Rethinking American Cider History with Patrick McCauley
    Dec 31 2025
    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 Industrialization

    37:30 Challenges in Cider Production

    38:33 Cider Culture and Consumer Perception

    39:22 Historical Context and Regional Differences

    42:08 Modern Cider Making Techniques

    45:14 The Future of Cider

    48:05 Historical Research and Discoveries

    59:24 Reviving Lost Cider Traditions

    01:05:58 Closing Remarks and Gratitude

    Contact info for Patrick McCauley
    • Listen to Patrick's Episode 302: Cider Mills of Washtenaw County (1841 to today)
    • Website: https://patrickmccauley.reinhartrealtors.com/
    Mentions in this Cider Chat
    • 2026 UK Blossom Time Totally Cider Tour
    • Patron letter - Zach
    • New England Cider Association - @newenglandciders
    • Cider Salon Hungary

    Cider Chat Patreon - join today!
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    1 hr and 10 mins
  • 483: The Talking Pomme's Grand Winter Party

    483: The Talking Pomme's Grand Winter Party
    Dec 24 2025

    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 the Talking Pommes truly anything can happen and so it does!

    With snow blanketed orchards, and just the right amount of "Believe" a sleigh pulled by apples glides through the starry sky.

    Raise a glass and join us on this festive adventure—because in Ciderville, the magic is always just a sip away.

    Meet the Stars of the Cider House

    This holiday episode of Cider Chat brings together some of Ciderville's most delightful characters:

    • Apple: The vibrant leader with a twinkle in their eye.
    • The Medlars: Sweet, quirky, and always ready with a witty remark.
    • Mr. Quince: The taskmaster who wants to be a comic
    • Perry Pear: Full of charm and flair, a natural performer.
    • A Wide Assortment of Pommes: From Dabinett to Kingston Black, they bring their unique personalities to the mix.
    The Gift of Holiday Cider Magic

    This story is for anyone who cherishes the magic of the season. As Apple says, "Every glass of cider holds a story, and this one's for you."

    From Cider Chat to all of Ciderville, we hope this episode brings joy to your holiday season. Raise a glass, gather 'round, and join the Talking Pommes and Ria in Ciderville!
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    14 mins
  • 482: FLX Cider & Cheese Pairing with Cheesemonger Rachel Freier

    482: FLX Cider & Cheese Pairing with Cheesemonger Rachel Freier
    Dec 17 2025

    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 Events

    09:32 Cider Making Tips and Anecdotes

    13:46 Featured Presentation: Cider and Cheese Pairing

    23:31 Sterilizing Juice and Grape Skins

    23:41 Exploring Apple Varieties: Northern Spy and Crab Apples

    24:06 Harvesting Feral Fruit and Gnarly Branch Rose

    24:51 Pairing Cider with Cheese

    25:31 The Finger Lakes Cider Scene

    26:09 Cider and Goat Cheese Pairings

    27:19 Kingston Black: The King of Apples

    30:16 The Art of Blending Ciders

    31:09 Sustainable Cheese Making

    33:43 Chisel Jersey Cider and Cheese Pairing

    36:19 Upcoming Cider Chat Episodes

    37:20 Celebrating the Holidays with Cider

    39:23 Musical Outro: Strange Apples

    Contact Info for the Ciders and Rachel

    • Rachel Freier, (Cheesemonger):
    • Eve's Cidery - Maker Ezra
    • Idiot Brother Cider - Maker Robert
    • Grisamore/ Cider Works - Maker Simon
    • South Hill Cider - Maker Steve

    Mentions in this Cider Chat

    • Episode 198: Becoming a Pomologist w/ Dr. Peck
    • Totally Cider Tours UK tour feature in CAMARA's Pint West
    • Patron Letter - Sune
    • 2026 Blossom Time Totally Cider Tour
    • The Talking Pommes' Grand Winter Party Annual Special Episode
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    42 mins
  • 481: Totally Cider Tour: A Merry Visit to Tom Oliver's

    481: Totally Cider Tour: A Merry Visit to Tom Oliver's
    Dec 10 2025
    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 perry production, offering listeners a rare look into his traditional farmhouse methods. He discusses the challenges and joys of working with tannic cider apples and perry pears, spontaneous fermentation, barrel aging, and the evolving climate's impact on cider making. Tom has been featured in many Cider Chat® episodes and will be one of the select scheduled stops on the 2026 UK Blossom Time Totally Cider Tour. 00:00 Introduction to Perry and Cider Making 00:17 Meet the Host and Guest 00:57 Totally Cider Tour Experience 03:28 Challenges of Perry Making 04:11 Foraging and Traditional Perry Making 05:09 The Importance of Known Varieties 06:28 Cider Preferences and Quality 07:43 Totally Cider Tours - UK 10:18 Tom Oliver's Cidery Tour 11:47 Barrel Room Insights 13:08 Perry and Cider Fermentation 14:35 Pressing and Storing Fruit 15:51 Unique Perry Varieties 21:48 Barrel Aging and Tasting 25:03 Introduction to Fermentation 25:49 Wild Fermentation Process 27:11 Saccharomyces Yeast Role 28:34 Fermentation Containers and Aging 29:26 Bottling and Release Plans 29:44 Fermentation Under Pressure 32:28 Temperature and Duration of Fermentation 33:43 Challenges with Temperature Control 36:31 Barrel Cleaning and Maintenance 38:27 Regulations and Environmental Concerns 40:54 Conclusion and Future Plans Topics Covered The transformation of Oliver's hop barns into barrel roomsThe shift from hops (Fuggles, Northdown, Target) to cider and perry fruitWhy perry making is "a walk through madness" compared to ciderThe discipline of pressing and storing tannic pears at their peakWild fermentation: apiculate vs. Saccharomyces yeast and how they shape flavorBarrel aging as both art and alchemyThe sensory nuance of minerality and mouthfeelKeeping barrels "organically clean" for wild fermentsRising temperatures and the modern challenges of traditional cider making Perry Pear Varieties Mentioned Butt – dense and slow to soften; can store for weeksThorn – softens quickly, needs immediate pressingJudge Amphlett – early ripening, fast fermentingWinnall's Longdon – honeyed, complex, but fragile and quick to spoilYellow Huffcap – rich tannins, aromatic, often over-ripens on the tree Ciders & Perrys Tasted Eskimo Eyes Perry – 6% ABV, aged six months in rum and white wine barrels. A still perry that balances delicate fruit, subtle oak, and lingering depth.Barrel-Aged Still Cider – 9.2% ABV, matured 18+ months in Irish whiskey and Scotch barrels, bringing notes of minerality, oak, and sherry-like warmth. Call to Action If you've ever wondered whether you're bold enough to make perry, this episode will either inspire — or warn — you. Join Tom Oliver and other makers on the upcoming 2026 Blossom Time Totally Cider Tour, and hear more stories from the barrel rooms of cider's most daring artists at CiderChat.com. Send an email today to mailto:info@ciderchat.com Contact info for Oliver's Cider & Perry (Tom Oliver) Website: https://oliversciderandperry.co.uk/ Mentions in this Cider Chat Blossom Time Totally Cider Tour 2026 – get on the wait list today! send an email to info@ciderchat.com and let us know how many slots you would like to have us keep open for you!
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    45 mins
  • 480: Holiday Cider Gift Guide 2025 and Playing with Pommeau

    480: Holiday Cider Gift Guide 2025 and Playing with Pommeau
    Dec 3 2025

    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 News and Updates

    03:08 New Patron and Michelin Star Connection

    04:42 Michael of Edulis Cider Journey

    06:25 Rising Costs of Starting a Cidery

    07:49 Blossom Time Tour 2026

    12:47 Holiday Cider Gift Guide

    13:35 Cider Chat Partners and Supporters

    25:30 Stocking Stuffers and Cider Supplies

    31:36 The Perfect Name for American Pommeau

    41:32 Conclusion and Final Thoughts

    Find full episode show notes and links at https:ciderchat.com
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    47 mins
  • 479: New York Cider Fest | Audio Snapshots

    479: New York Cider Fest | Audio Snapshots
    Nov 26 2025

    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 Feature Presentation: New York Cider Fest

    12:24 Listener Snapshots: Cider Enthusiasts Share Their Stories

    18:45 Exploring Cider Pairings and Preferences

    19:22 Cider Travels and Discoveries

    25:17 Food Influencers at Cider Fest

    28:05 Meet the Food Bloggers

    28:35 Kylie and JJ's Cider Journey

    32:30 Katie's Fruity Cider Favorites

    39:09 AJ's Tequila and Cider Combo

    42:22 Adventurous Ashley's Cider Travels

    45:48 Cider's Growing Popularity

    47:56 Join the UK Cider Tour

    49:20 Cider Song Finale

    Contact info for the New York Cider Fest
    • The New York Cider Association hosts this annual event – go to their website at https://www.newyorkciderassociation.com/
    Mentions in this Cider Chat
    • 2026 Blossom Time Totally Cider Tour April 27th – May3rd
    • Guest Instagram accounts on this episode
      • @roommatesfeasting
      • @fontanas_food
      • @adventuressashley
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    52 mins
  • 478: Pommeau: What Happens When a French Classic Lands on U.S. Labels

    478: Pommeau: What Happens When a French Classic Lands on U.S. Labels
    Nov 19 2025
    What is Pommeau? Pommeau is a: fortified blend of fresh apple must (unfermented) and apple brandy (typically Calvados in Normandy or Lambig in Brittany). The unfermented apple juice and brandy are combined before fermentation, which halts the process entirely and preserves natural sweetness. By law in France, Pommeau must be aged a minimum of 18 months in oak and produced within designated regions. It's rich, amber-colored, and served as an apéritif. It is consider to be a French heritage drink shaped by decades of refinement and protected standards. When did Pommeau receive AOC status? Pommeau received its official Appellation d'Origine Contrôlée (AOC) status in 1991, formalizing the traditional method and legally protecting what can and cannot be called Pommeau within France. And in America? If you ask what Pommeau is in the United States, the answer is: nothing defined. There is no legal TTB definition, no standard of identity, and no trade agreement protecting the name. Yet hundreds of U.S. labels already use the word…sometimes accurately, sometimes loosely, often inconsistently. So the question becomes, "What happens when a French classic with strict rules lands on U.S. labels with no rules at all?" That's the conversation American isn't having… yet. In this episode, Ria speaks with alcohol beverage attorney Lindsey Zahn to unpack what it means to use the word Pommeau in the U.S.—legally, culturally, ethically—and what cider makers and consumers should consider going forward. What happens when a French classic with strict rules lands on U.S. labels with no rules at all? That's the conversation America isn't having… yet. In this episode, Ria speaks with alcohol beverage attorney Lindsey Zahn to unpack what it means to use the word Pommeau in the U.S.—legally, culturally, ethically—and what cider makers and consumers should consider going forward. Key Topics Covered What Pommeau legally means in FranceWhy the TTB has no definition for PommeauHow hundreds of U.S. labels were approved without consistencyThe difference between fortified cider vs. PommeauWhy a COLA approval does not protect you from trademark or trade disputesU.S.–EU trade agreements and why Pommeau is not protectedRisks for current makers using "Pommeau" on labelsWhy "American Pommeau," "Pommeau-style," or accurate class/type statements may reduce riskThe opportunity for U.S. cider associations to create a new American termA call for a naming contest—what the U.S. cider world could build togetherWhy truth in labeling matters beyond regulatory complianceWhy this conversation needed to happen…ten years ago Contact info for Lindsey Zahn P.C. Website: https://www.zahnlawpc.comPrevious Cider Chat episode with Lindsey : Episode 85 Lindsey Zahn on Cider LawTTB Labeling Resources: https://www.ttb.gov 00:00 Introduction and Common Misconceptions 00:23 Meet the Host and Guest 01:35 Episode Overview: Focus on Pommeau 03:13 Cider Tours Announcement 06:58 Listener Support and Sponsors 08:40 Main Discussion: Legal Aspects of Pommeau 25:34 Trademark Rights and Labeling Concerns 27:34 The Importance of Due Diligence in Labeling 28:46 Pomo: A Gray Area in Cider Labeling 30:30 Alternatives to Using 'Pomo' 32:36 Truth in Labeling and Production Methods 36:08 Advice for Cider Producers 38:39 Role of Cider Associations 46:08 Final Thoughts and Call to Action Mentions in this Cider Chat Totally Cider Tours
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    51 mins