Looking back at Season 9 and Forward with Roger Wilkins In this season ending episode we visit Roger Wilkins at his Lands End Farm. Cider King – Roger Wilkins Roger Wilkins, is known globally as the “Cider King,” and is a legendary figure in Somerset cider-making. He has been running Wilkins' Cider Farm in Mudgley since taking over from his grandfather in 1969. Renowned for his traditional methods, Roger ferments locally grown bittersweet apples in oak barrels, producing unfiltered, unsweetened farmhouse cider. His no-nonsense style and commitment to authenticity have made Wilkins' Cider Farm a pilgrimage site for cider enthusiasts world wide. Though he has mentioned plans to scale down production, Roger was carrying buckets of apples into the cidery when Ria visited him in October of 2024. This episode features Roger discussing the difficulty for farmers and working with what he calls “Pen Floaters”. Season 9 Recap Throughout this episode you will hear guest from Season 9, which started with Episode #401. From Chile, the UK, France and Eastern Europe and throughout the U.S.A., Cider Chat has featured guests who both make cider, promote cider, provide leadership for cider and enjoy cider. With this episode 450 of Cider Chat we are showcasing the oral history of cider in 2025. So grab a glass and Join the Chat, as we ring out one season and prepare for the next! Mentioned in this Cider Chat Totally Cider Tours Cider Chat Podcast Archives – Find over 450 episodes. Use the search bar for up top and plug in a work or name to find an episode on that topic! 438: The Secret Sauce to Cider’s Growth is #xpromotecider

The Role of the Museum of Cider Elizabeth Pimblett’s background and her journey to the museum The history of the museum, founded in 1887 by the Bulmer brothers The significance of the building and its historic cider cellars What Visitors to the Museum Can Expect Permanent exhibits: farmhouse stone press, cider brandy distillery, archival collections Rotating exhibitions, including photography and past exhibits like Women in the Art of Cider The Museum’s Hidden Treasures and Highlights 18th-century cider glasses with engraved historical messages Rare cider books from the 1600s and 1700s, donated by Bertram Bulmer The underground rooms that were part of Bulmers original cider caves that had spanned over 3 miles at one time. The massive cider press at the entrance Cafe Cider to purchase Contact info for Museum of Cider Website: https://www.museumofcider.co.uk/ Mentions in this Cider Chat Totally Cider Tours 317: How a “Cyder” Teapot fueled the American Revolution

The Cider Institute: Training the Next Generation of Cider Makers The Cider Institute, formerly known as the Cider Institute of North America (CINA), is the premier resource for cider education. Founded in 2016 at CiderCon, the Institute focuses on training cider makers of all levels, from beginners to advanced professionals. With a growing global reach, the Institute now offers online and in-person courses, making cider education more accessible than ever. In this episode we speak with the Cider Institute’s Executive Director Brighid O’Keane. Executive Director Brighid O’Keane Core Offerings: Cider Education for All Levels The Cider and Perry Production Foundation Course is the flagship program, covering everything from apple selection to fermentation, chemistry, microbiology, and post-production techniques. This 12-week online course includes weekly Zoom sessions with industry experts, ensuring hands-on engagement even in a virtual format. For those just getting started, the upcoming Cider Making 101 will be a self-directed, beginner-friendly course, introducing enthusiasts to the fundamentals of cider without the deep technical dive of the foundation course. For experienced cider makers, advanced courses cover topics like: Safety & Sanitation – Ensuring proper practices in cider production Sensory Analysis – Understanding cider flavor profiles Laboratory Testing – Learning critical quality control techniques Operations-Focused Hands-On Training – A five-day immersive experience A Global Perspective on Cider Training With increasing international interest, the Cider Institute is expanding worldwide. Upcoming in-person classes for 2025 will be offered at Brock University (Canada), Washington State University, and Virginia Tech, with plans for courses in the UK and beyond. The Institute also runs production tours, fostering knowledge exchange between cider makers across regions. (Left to right) Board Members – Christine Walter, Brighid O’Keane E.D., Nick Gunn, Chris Gerling, Steven Trussler, Nicole Leibon, Dave Takush, Kira Bassingthwaighte Contact Info for the Cider Institute Website: https://www.ciderinstitute.com/ Mentions in this Cider Chat Totally Cider Tours Kordick Family Farm – newsletter sign up at https://kordickfamilyfarm.com/ Note the apple pretzels in the tree below Know Your Roots Consulting – newsletter sign up at

Michigan Cider: The Great Cider State with Paula Englin Michigan has earned its place as a leader in the cider industry, boasting the highest number of hard cider businesses in the U.S. In this episode, Paula Englin, Executive Director of the Michigan Cider Association, discusses the state’s growth in cider, the role of education, and how Michigan cider makers are shaping the industry with events like the well known cider competition GLINTCAP – Great Lakes International Cider and Perry competition. MCA Executive Director Paula Englin With nearly 195 cider businesses and a thriving community, Michigan truly is The Great Cider State Growing Michigan Cider: Collaboration & Education The Michigan Cider Association was founded over a decade ago to bring cider makers together, advocate for legislative needs, and expand consumer awareness. Today, the association focuses on education, providing opportunities for cider makers at all levels—from home enthusiasts to large-scale producers. One of the recent big initiatives has been working with the Cider Institute, formely known as the Cider Institute of North America (CINA), to offer subsidized cider education. Michigan cider makers have benefited from foundational courses, cider guide certifications for taproom staff, and marketing efforts that drive cider sales across the state. Mapping Michigan’s Cider Scene Michigan’s unique geography, shaped by the Great Lakes, creates an ideal environment for growing apples. Many cider makers source their fruit locally, often within 30 minutes of their production sites. Here’s how the cider landscape breaks down: To use this Hand Map – Hold up your left hand, palm facing outward, with fingers together and thumb extended—this mimics Michigan’s Lower Peninsula, often called “The Mitten,” with Detroit near the base of the thumb and Traverse City near the tip of your pinky. Metro Detroit (Thumb region) – A hub for orchards and cideries, home to well-known producers. Southwest Michigan (Pinky side of the mitten) – A mix of wineries and cideries, taking advantage of the region’s wine industry crossover. Grand Rapids & the Fruit Ridge (Center of the mitten) – A major apple-growing region supplying cideries statewide. Traverse City (Top of the mitten) – A destination for cider lovers, known for high-quality cider apples and innovative makers. Cider Events That Put Michigan on the Map Michigan’s cider industry thrives on consumer engagement, and events play a major role in getting more people to appreciate and support local cider. Michigan Apple Festival (Sparta, MI) – A harvest celebration featuring local apple growers, cider producers, and even an apple peeling contest! Cider Week Grand Rapids (May 9-17, 2025) – A week of cider-focused events, including pairing dinners, tap takeovers, and a board game night at House Rules in Grand Rapids. Grand Rapids Wine, Beer & Food Festival – Showcasing a variety of Michigan ciders to educate new consumers and cider fans alike. GLINTCAP: Great Lakes International Cider and Perry competition Michigan is also home to GLINTCAP (Great Lakes International Cider & Perry Competition), the world’s largest cider competition. Paula now oversees the event, which continues to grow, introducing a low and no-ABV category for the first time in 2025. One major shift? Judging is now fully digital, improving feedback delivery and accuracy. The competition also expanded international accessibility, making it easier for cider makers worldwide to participate. Contant the Michigan Cider Association Website: https://michiganciders.com/ Mentions in this Cider Chat Totally Cider Tour to the UK – send an email to info@ciderchat.com to get on the wait list for spots opening on this 2025 tour taking place August 25-31, 2025 and future cider tours. Letter from Patron Rod – Become a patron of Cider Chat via Cider Chat Patreon Stone Ridge Orchard May Wassail – follow on Instagram Episode 296 Bauman’s |Oregon’s Destination Farm Cidery

Monica Cohen on Leading the ACA Monica Cohen, the new CEO of the American Cider Association (ACA), stepped into her role at CiderCon 2025 in Chicago. With a background in dairy marketing and a passion for helping craft industries grow, she brings fresh energy and a bold vision to the cider world. Her introduction to cider mirrors a challenge the industry faces—many consumers assume all cider is the same. She’s on a mission to change that. American Cider Association CEO, Monica Cohen Priorities for 2025 Monica laid out her key focus areas for the ACA: Enhancing membership value – Ensuring small and large cideries alike benefit from ACA resources. Growing ACA membership – Making the association indispensable to cider makers. Strengthening advocacy – Fighting for fair industry regulations, including tax structures. Increasing consumer awareness – Changing public perception and getting cider on more menus. Cider’s Big Opportunity Monica believes cider’s time is now. She emphasizes that innovation, consumer education, and stronger industry collaboration will be key to the next phase of growth. CiderCon Takeaways & The Path Forward At CiderCon 2025, Monica had an “aha moment” during Cider Share, experiencing firsthand the incredible diversity of cider. She sees the event as more than just a conference—it’s a place for the cider community to connect, share ideas, and shape the industry’s future. Looking ahead to CiderCon 2026 in Providence Rhode Island, Monica wants to grow attendance, attract new industry partners, and ensure the event remains relevant and impactful for all makers big or small. Contact the American Cider Association Website: https://ciderassociation.org Mentions in this Cider Chat Totally Cider Tour to the UK – send an email to info@ciderchat.com to get on the wait list for spots opening on this 2025 tour taking place August 25-31, 2025.

An Unspoken Creed By Sune Kroghansen Enjoy this special Story in Ciderville from Denmark! “Roedding The restart of the cider adventure in Rødding. In the mid-00s, the villagers of Rødding had begun making cider. It faded due to the focus on grafting, planting and nursing the thousands of apple trees in the apple village. In the fall of 2018, focus was about to change again, apple trees was maturing and a decrease nursing left time for something else.  Organized by the association: “Æblets by” — “The Apple Village” a congregation was held, 2 score of interested participants met in the community house of the small village of Rødding in Salling. Amongst was participants living close by in the parish, living in the municipality, the region, and a scarce few from far away. The desire to use the apples for more than just planting. Apple juice production was already a major activity in the village, inspiring the entreprenant townsfolks to move further. Creating activity, community and jobs from the apples grown. Those present discussed opportunities of diversifying activities, moving into cider production along with vinegar, jam, jelly. During the fall of 2018 and winter of 2019, the first cider was fermented. Apples from the gene bank Pometet Nursery part of, University of Copenhagen. Was used I these ferments. Inspired by, among others: Andrew Lea, Cider Chat, Cold Hand Winery, University of Copenhagen Department of Plant Sciences. Fermentation and experimentation started with a steep learning curve: Oe, capsules, corks, aglets, disgorging, remuage, tirage, liquere de expedition, brownhat, so2, eggysmell, ester, alcohol taxes, VAT, tankcleaning, oak, food safety control, acid. We tasted, laughed, spit, drank, smelled with a focus on the experience and excitement of the taste experience. We try to greet a new taste or flavour: “I don’t know you, what can you do? What makes you shine?” Of course, everyone has a favorite taste. But experience has taught us. That there is great variation, and “good taste” depends on what the cider is to be used for. The Cider Club meets regularly. Both with a focus on cozy togetherness but also with a focus on technical details, training cider crafting techniques and in taste and sensory. Promoting spreading the joy of fermented apples. I don’t know if the word “Creed” or “credo” was discussed, I don’t think so! however a “spirit” has been underlying everything though unspoken: The unspoken creed It should taste good. It should be as local as possible. It should preferably be in unmanipulated. Although “natural” is a well-worn word. It is the idea/spirit/dream that we should strive to find: The apple or apple cultivars that make good cider. The cultivar should also be able to: Grow on a healthy, unpruned, untended tree, where we live. They should be easy to press into apple juice. The juice should ferment alone without adding anything other than time. It should be able to keep without any other preservation than a lid. It may be construde as a naive dream that does not abide into modern production society, nor does it fit efficient agriculture. And probably not even practically possible. So there have been deviations from the idea along the way. Mostly to follow the first part of the unspoken creed: “it must taste good” Like a vanilla bean, that tastes fantastic but is not particularly widespread growing in the Danish landscape. So if kakifruits, sulfur, sugar, oak, pineapple, oranges, erythritol, lactose, pasteurization, elderflowers. Are necessary to achieve “good cider” then so be it. The Cider Club is a spirit, and a loose part of an international movement of cider from pure apple juice. We strive to include everyone, and avoid selfishness, selfsufficientness. We are not signers of the “New Nordic Food Manifesto of 2004” but looking back it has influenced us tremendously. With a mixture of epicurean joy of life and the joys of the table. Sustainable thinking and naive optimism. The best we can do, each thing in its own time. BUT we originate from the village of apples so the foundation is the diversity of the old apple cultivars. The hope is to, create something people will choose to enjoy. And It should be fun along the way. Without ruining anything for the world of tomorrow. Wasalling!” Have a story to tell for the “Stories in Ciderville” segment? Must be 3000 words or less or under 4 audio minutes Apples and pommes must be integrated into the story line Send your essay and a recording of yourself reading your essay to info@ciderchat.com Mentions in this Cider Chat Totally Cider Tour to the UK – send an email to info@ciderchat.com to get on the wait list for this 2025 tour taking place August 25-31, 2025 Chicago Cider Week Chicago Cider Summit CiderCon2025

A sit down Cider Chat with the makers behind Worleys and Honey’s Cider! Neil Worley was last on this podcast back in 2016 on episode 26! He and Ria met up at CiderCon which was being held that year in Portland Oregon. Neil’s episode on Keeving, a basic how-to, has been a perennical favorite for listeners. Kimberly Jones took over Honey’s Cider in 2019 for Bob Honey. Both makers are based in Somerset and each have their own unique style and approach to making Cider. Neil and Kim Craft Ciders Made at Worley and Honey’s Worley Cider: Special Reserve Keeved Cider – winner of the Golden Fork award Medium Dry Bottled Cider Find Worley at Frome Weekly Market Honey’s Ciders Midford Cider (Medium Dry) Cam Valley Cider Stony Bonk (Cider-Ginger Beer Blend) Kimberly Jones In this Cider Chat with Worleys and Honey’s Neil and Kim have observed a shift in cider preferences, with still ciders flourishing outdoors. Neil’s experiments in keeving and controlled oxidation highlight the scientific precision he applies to cider making. Meanwhile, Kim is expanding Honey’s range with blends tailored to local heritage. How to find Worleys and Honey’s Cider Visit the Froome Independent Market from March to December on the first Sunday of each month for a chance to taste their creations. cider to go in classic Bag in Box Contact info for Worleys and Honey’s Cider Worleys – https://www.worleyscider.co.uk/ Honey’s – http://www.honeyscider.co.uk Mentions in this Cider Chat Totally Cider Tour to the UK – send an email to info@ciderchat.com to get on the wait list for this 2025 tour taking place August 25-31, 2025 Chicago Cider Week Chicago Cider Summit CiderCon2025 Promo Code –  Once you get to the registration form, towards the end of the first page you’ll reach a section in the form that says “additional registration information” and there is a question: If you have a coupon, please enter code here (case-sensitive): CiderChat

Albert Johnson on Ross on Wye Cider & Perry Offerings This is the 3rd time we have featured Albert Johnson because it is always a treat to hear about the happenings at Ross on Wye Cider and Perry. In particular, we catch up on the accommodations on site for visitors and of course the wide range of single varietal ciders. Albert Johnson In this Cider Chat Visitor Experiences and Accommodations Discussion on camping, bed & breakfast options, and orchard chalets. Includes details on the Yew Tree pub and its offerings. Cider Offerings and Unique Styles Explanation of single varietal ciders, dry cider philosophy, and production techniques. Events and Festivals Highlights of monthly cider clubs, Ciderganza, Summertime Soiree, and the Ross Cider Fest. Cider Pairing Insights Recommendations for pairing cider with specific dishes, including creamy pastas, fish, and spicy curries. Social Media and Community Engagement Albert’s approach to outreach via tastings, social media, and fostering personal connections. Future Plans and Challenges Focus on growth strategies, challenges in the UK cider market, and maintaining the unique identity of Ross on Wye. Conclusion and Final Thoughts Reflection on the importance of community, passion for cider, and welcoming visitors to Ross on Wye. B&B Breakfast by Aunt Hillary at Broome Farm B&B Event Calendar at Ross Ross Cider Fest: Starts the Thursday after the August Bank Holiday (varies yearly, e.g., August 28 in 2025). Ciderganza: Easter weekend. Summertime Soiree Ross-tober-fest: Contact for Ross on Wye Cider and Perry Company Yew Tree Pub, Ross on Wye Cider and Perry Co. Website: rosscider.com Mentions in this Cider Chat Totally Cider Tour to the UK – send an email to info@ciderchat.com to get on the wait list for this 2025 tour taking place August 25-31, 2025 Snowcapped Cider | Colorado CiderCon2025 Promo Code –  Once you get to the registration form, towards the end of the first page you’ll reach a section in the form that says “additional registration information” and there is a question: If you have a coupon, please enter code here (case-sensitive): CiderChat Past Episodes with Albert Johnson 410: International Perry Panel | CiderCon 2024 404: Ross Cider and Perry is Lit! 194: The Reason for Being | Ross on Wye Cider & Perry, UK

Bob Cork’s Cider Career Bob Cork Bob Cork has 40 years of experience in cider making, starting in 1980. Initially an apprentice engineer, he transitioned to cider making, thanks to his engineering background. He now works as a cider-making consultant, still contributing to the legacy of Showering Cider Mill. The Evolution of Showering Cider Mill and Babycham Entrance to Showering Mill Showering Cider Mill, made an undeniable mark for a perry called Babycham. The mill has evolved over the years, modernizing its equipment while maintaining traditional cider-making techniques. During the production of Babycham, horizontal tanks for producing this widely popular drink. At the time they were laid outside and eventually a buidlign was built around the tanks. The Shepton Mallet Cider Mill is the second largest mill in the UK and over the years it expanded to include a variety of ciders, while continuing to produce Babycham, the popular Fever brand and today a traditional cider called Showering Triple Vintage. The Traditional and Modern Blend: The Triple Vintage Matthew, Daniel, Jonathan Showering and Ria Windcaller The Triple Vintage cider, created by the Showerings blends three vintages to produce a high-quality product. Bob Cork in this episode discusses how it is made using bittersweet and bittersharp apples, fermented with a wee bit of natural yeast and then a cultured yeast. The cider is matured to achieve a balanced, high-quality cider. Key to the cider-making process, is low-temperature fermentation and controlled maturation. Bob Cork’s Advice for Aspiring Cider Makers Bob advises aspiring cider makers to approach the craft with passion, as it requires significant investment and a long-term commitment. He emphasizes the importance of a solid business plan and understanding the market’s cyclical nature. Despite the challenges, he believes in the future of cider, with increasing consumer interest in high-quality, craft ciders. Mention in this Cider Chat CiderCon2025 Promo Code –  Once you get to the registration form, towards the end of the first page you’ll reach a section in the form that says “additional registration information” and there is a question: If you have a coupon, please enter code here (case-sensitive): CiderChat Totally Cider Tour to the UK – send an email to info@ciderchat.com to get on the wait list for this 2025 tour taking place August 25-31, 2025 Wassail episode: episode 393: How to Wassail and Drink Hail

Wilding Cider, founded by Sam and Beccy Leach in 2019, uses Regenerative farming practices and a “rural method” to cider making. Based in Somerset the culinary skills of Sam blend with Beccy’s Sommelier palate. Their dedication to traditional orchards and natural fermentations has led to the creation of their standout orchard based ciders and perrys. This process sets Wilding apart, showcasing a commitment to purity, sustainability, and the land. Beccy and Same Leach The Orchard at Wilding Size & Scope: 7.5 acres at the home orchard and additional rented orchards. Varieties: Kingston Black, Stoke Red, Porter’s Perfection, and so many more. Regenerative Practices Sam in the home orchard The orchards provide the perfect environment for Wilding’s cider-making, ensuring low-intervention fermentations that align with the Rural Method philosophy. What is the Rural Method of Cider Making Sam credits Skyborry cider in Wales for coining the phrase “rural Method”. He explains in this chat that at Wilding Cider Rural Method is an energy-efficient, traditional approach to crafting naturally sweet ciders. It utilizes: Cold Winter Fermentations: Utilizing natural temperatures to slow fermentation. Low Nitrogen Content: Achieved by using unfertilized orchards for balanced fermentations. Minimal Intervention: Avoiding filtration, sulfites, or pasteurization. This method produces clean, complex ciders that capture the essence of Somerset orchards. Signature Wilding Ciders and Perry Wilding Cider showcases the Rural Method through their unique blends and single varietals: Symphony: A bittersweet blend. Comics: Multi-orchard cider built on Browns and Yarlington. Single Varietals: Stoke Red and Kingston Black. Perry Cider: Carefully macerated to achieve depth and balance. These ciders are celebrated for their balance of tannins, acidity, and natural sweetness, hallmarks of the Rural Method. Contact and how to find Wilding Cider Website: http://wildingcider.com Open Days: Second Saturday of the month, April through September. UK: Independent shops and restaurants. International: Belgium, Japan, and limited availability in the U.S. Mentions in this Cider Chat CiderCon2025 Promo Code –  Once you get to the registration form, towards the end of the first page you’ll reach a section in the form that says “additional registration information” and there is a question: If you have a coupon, please enter code here (case-sensitive): CiderChat Totally Cider Tour to the UK – send an email to info@ciderchat.com to get on the wait list for this 2025 tour taking place August 25-31, 2025