
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!
Latest episodes

Jan 6, 2021 • 43min
254: Blending as Maker Like Chef | Albemarle
Blending as Maker like Chef Blending is a key part of cidermaking. It can take place at the pressing of the apple juice prior to ferment or after the cider has finished fermenting. Knowing when to blend is not something you can learn from reading a book, because is not a strict science. To blend well requires a fine palate, a developed nose and a bounty of apple knowledge. Makers are much like chefs in a kitchen. They both may be following a recipe, but the final product is reliant upon their own palate and understanding of the ingredients. Michelin Star chefs don't happen over night and neither do fine cidermakers. Featured Guest in this Episode 254 For this episode on blending, I wanted to hear from Chuck Shelton of Albemarle Ciderworks & Vintage Virginia Apples. Chuck credits author of Apples of North America: Exceptional Varieties for Gardeners, Growers, and Cooks Tom Burford (1935-2020) a champion of heirloom apples and author of Ben Watson author of Cider, Hard and Sweet: History, Traditions, and Making Your Own (Second Edition) and Peter J.Hatch, author of The Fruits and Fruit Trees of Monticello who also happens to be a professional gardener and historian in the restoration care at Thomas Jefferson's Monticello. Albemarle produces both single varietal ciders and blends. I have found the ciders from this Virginia cidery that is family owned to be perfectly balanced representation of what Chuck refers to as American Cider. Chuck Shelton Also joining this chat is maker David Timmerman. Chuck wanted David to join in because as he puts it, "His palate is better than mine." David Timmerman Filling Albemarle Press I met David myself at the 2018 CiderCon in Baltimore, Maryland and then again when he came along on the 2018 Normandy Cider Tour that I led via Totally Cider Tours. Like Chuck, I agree that David has an exemplary palate and is just simply a fine person - making this working relationship at Albemarle a perfect blend. David Pressing Red Flesh 2019 Contact info for Albemarle Ciderworks and Vintage Virginia Apples Tasting Room and Information 2545 Rural Ridge Lane North Garden, VA 22959 Tasting Room Hours and Information Office Phone: 434.297.2326 Tasting Room Phone: 434.979.1663 Email: fruit@albemarleciderworks.com Mentions in this Chat CiderCon2021 February 3-5, 2021 - A virtual trade conference for the cider industry hosted by the American Cider Association New York International Cider Competition - February 21, 2021 3rd Annual New York International Cider Competition for commercial makers. Judges are real buyers making this competition stand apart from all others in cider. Send in your ciders now. Fermentis by Lesaffre -This week's Q&A with Kevin Lane from Fermentis: Q: Does Fermentis have liquid and dry yeast for sale and what is the difference? 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 , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Dec 30, 2020 • 22min
253: #GrowQuince | Part 2 The Harvest
Harvest the brightest fruit on the Quince Tree In late 2019, Vermont Quince Company was awarded USDA-funded Specialty Crop Block Grant Program funding through the Vermont Agency of Agriculture, Food & Markets (VAAFM) to support commercial and backyard growers by compiling and disseminating resources and expertise about growing quince in New England. Knowing when to harvest is key to this discussion! On March 8, 2020, the #GrowQuince initiative kicked off in West Townshend with a roundtable discussion featuring regional quince growers, followed by a scion exchange. This episode and the upcoming episode 253 is from the West Townsend forum. Part 2 Factors for the Harvest of Quince This episode follow up from Part one where Zeke Goodband led us through tips on propagation. In Part 2 he provides tips on when this aromatic fruit is ready to be picked Additional Topics in Part 2: Different varieties Cracking of fruit Markets for quince Storage Cold temps before harvest Grafting Contact info for Vermont Quince Company Website: Vermont Quince email info@vermontquince.com Facebook page: GrowQuince. Mentions in this Chat New York International Cider Competition - February 21, 2021 3rd Annual New York International Cider Competition for commercial makers. Judges are real buyers making this competition stand apart from all others in cider. Send in your ciders now. Fermentis by Lesaffre -This week's Q&A with Kevin Lane from Fermentis: Q: Are all Fermentis yeast cultures gluten free? For instance, if I choose a yeast typically used by brewers such as a Saison culture can I assume that it too is gluten free? A: Yes, all Fermentis yeast are certified gluten free that are specific for cider. 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 , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Dec 23, 2020 • 32min
252: #GrowQuince Tips | Part 2
#GrowQuince - it is easy to do! In late 2019, Vermont Quince Company was awarded USDA-funded Specialty Crop Block Grant Program funding through the Vermont Agency of Agriculture, Food & Markets (VAAFM) to support commercial and backyard growers by compiling and disseminating resources and expertise about growing quince in New England. The #GrowQuince is helping to spotlight this forgotten fruit On March 8, 2020, the #GrowQuince initiative kicked off in West Townshend with a roundtable discussion featuring regional quince growers, followed by a scion exchange. This episode and the upcoming episode 253 is from the West Townsend forum. Part 1 #GrowQuince - Disease/Pest Management Nan provides an overview of the #GrowQuince goals and then renown horticulturist Zeke Goodband who has extensive experience growing quince for over 25 years leads this conversation. Contact info for Vermont Quince Company Website: Vermont Quince email info@vermontquince.com Facebook page: GrowQuince. Mentions in this Chat New York International Cider Competition - February 21, 2021 3rd Annual New York International Cider Competition for commercial makers. Judges are real buyers making this competition stand apart from all others in cider. Send in your ciders now. Fermentis by Lesaffre - Q&A on yeast in this episode:What Fermentis yeast cultures are best for creating a dry finish to my cider?I typically use a blend of apples that are high in acid and very low in tannin Answer: Fermentis AB1 and AC4 Find all your cider yeast needs via Fermentis 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 , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Dec 16, 2020 • 46min
251: Irish Expat in Germany | Kertelreiter Cider
Kertelreiter Cider Kertelreiter Cider is based in the village of Schefflenz in North Baden, Germany. The cidery came about when Irishman Barry Masterson fell in love with a German lass and moved to her homeland to raise a family. Though Barry's first love was beer, this full time land surveyor found himself eyeing and then eventually fermenting the ample supply of culinary apples in his area. Barry Masterson and reworked cider presses Kertelreiter is as Barry puts it is "tiny". Considering that in 2017 Kertelreiter produced close to 1000 liters (L) , about 220 gallons "tiny' is likely a good description, but it also lends the maker time to hone one's skills. Says Barrys, "We’d doubled the orchard size in early 2019, and had been thinking about selling our cider. I had planned to step up to 2000 liters as a start. However, the harvest was really poor as a result of a combination of stress from drought the previous year and if I remember correctly a disagreeable frost. Because we had excess capacity due to the lack of apple, I went begging for Perry Pear trees to harvest from. In the end we managed just short of 1000L again allowing up to produce enough to make a start with selling." To supplement the apple harvest, Perry Pears are used for both making Perry and to add structure such as tannins to the cider. Anu, the dog, and a Perry Pear tree Barry estimates that, "If the orchard at Kertelreiter carried a full load, we could easily make 5000L (1320 gallons) or more. But for the moment, I'm happy to stay small..." Kertelreiter has a full line up of Ciders, Perry and Fruit Ciders, such as Out of the Sun, a cider with quince! Harvest rights for orchards in Germany for Kertelreiter Barry and his wife were concerned about the amount of fruit going to waste, especially as the local town hall stopped auctioning off harvest rights, so they have tried to fill this gap by creating a local fruit tree exchange. This means they try to connect people with trees that are not being used and people who would like fruit for making their own juice or cider. It's early days, but Barry is confident they can build a good catalog, and maybe combine it with teaching people to make their own cider to encourage use of fruit that would otherwise go to waste." Providing structure in Kertelreiter ciders Barry add Perry Pears to his cider to bring in some tannins and he also uses wood aging to add structure to some of his ciders. For instance using an ex Cabernet Sauvignon Barrique, and a really old German cider barrel that he says helps mature and soften the acids in his ciders. And he's been using oak chips and other kinds of wood to add other dimensions, while trying to keep the fruit to the fore". Organic Tools apple picker upper - contact Barry for more info Contact Kertelreiter Cider website: https://kertelreiter.de/en/home/ Address: Kertelweg 4 74850 Schefflen Telephone +49 (0)6293 927512 email: cider@kertelreiter.de Twitter: @kertelreiter Barry's Twitter Feed: @barmas Mentions in this Chat Tip of the glass to the following sponsors of this episode 251 New York International Cider Competition - February 21, 2021 3rd Annual New York International Cider Competition for commercial makers. Judges are real buyers making this competition stand apart from all others in cider. Send in your ciders now Fermentis by Lesaffre - Find all your cider yeast needs via Fermentis 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 , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Dec 9, 2020 • 39min
250th Cider Podcast Celebration
We are celebrating the 250th episode of Cider Chat. Each season we invite The Nose to come on into the Cider House recording room and have a chat. We also have the opportunity to hear a bit more on how The Nose became The Nose! She even has a special tip on how to train your own nose! We take look back at Season 5 of Cider Chat and look forward to the year ahead in Season 6! Check out the New**** Cider Chat Swag featuring the Cider Zone Apple! Cider Zone t-shirt - Cider Chat Swag[/caption] Mentions in this Chat Clarkdale Orchard SpaceTime Mead & Cider Works EsoTerra Ciderworks InCiderJapan Duckchicken Cider Ross Cider and Perry Company Process NMR Analysis 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 , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Dec 2, 2020 • 40min
249: Old School Cider for Modern Times
Old School Cider for Modern Times episode 249 is about this cider podcaster's backstory on making cider over the course of 26 years. This episode was inspired by my good friend Ryan Monkman of FieldBird Cider in Ontario. It was his idea to interview me about my backstory in cider as this podcast rolled up to episode 250. Seeing that I never turn down an opportunity to talk with Ryan so of course I said "Yes". Ryan came to the recording with 4 categories of questions. How Wild Why Mystery Box question I hope you enjoy this special episode with guest interviewer Ryan Monkman and myself as we take you behind the scenes of Cider Chat and how we got here. A box of Golden Hornets Ryan Monkman, FieldBird Cider Mentions in this Chat FieldBird's Flock once a month cider special - providing you a chance to get select experimental bottles Go to http://eepurl.com/hj2EZX and sign up now for Flock news! 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 , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Nov 25, 2020 • 33min
248: New England Quince Taste Test
The New England Quince Taste Test 2020 was hosted by Vermont Quince. Nan Stefanik founded Vermont Quince in 2012 and coined the hashtag #growquince Her passion for this pomme is contagious and her quince based products help to further showcase the versatility of the quince. This year's New England Quince Taste Test was a virtual event. Boxes of quince juice, raw quince and poached quince were sent out to a group of tasters that included chefs and author of Simply Quince Barbara Ghazarian who is also known as the "Queen of Quince". A box was also sent to Cider Chat central where The Nose and Ria tasted and filled out the Taste sheet to be sent back to Vermont Quince. Do expect a follow up summary of the tasting results once the results are in. List of Quince varieties in the 2020 New England Quince Test Aromatnaya A Russian variety that bears a very large, bright yellow, aromatic fruit with a delicious, lemony flavor. Aromatnaya fruit can be eaten fresh, when thinly sliced and used to make marmalade and jellies. Kuganskaya Known to be from the region of the southern Caucasus, north of Turkey and Armenia. Orange Expect ripening to occur October through December and to also extend through February in some colder areas. The Orange Quince is a self fertile tree and requires 300 chill hours. Smyrna Extremely large fruit with light yellow flesh, bright yellow skin. Attractive tree (or multi-stemmed shrub) has dark green foliage & very showy bloom. Tolerates wet soil. van Deman - this quince variety was developed by Luther Burbank, (March 7, 1849 – April 11, 1926) who was an American botanist and horticulturist based in California. Van Deman bears good crops of large and delicious, bright yellow fruit. Expect a spicy flavored from this quince. Poached Quince Quinces are gritty, astringent, and hard even when ripe. The bitter astringency is as a result of the tannins. The tannins in the quinces are destroyed when cooked, while the delicate rich flowery aroma of a raw quince is maintained, turning the hard, tannic, astringent fruit into a softened and milder flavored fruit. The testers did not know what variety corresponded with the samples provided, making this a "blind tasting" This episode is a condensed version of the taste test conducted by The Nose and Ria. 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 , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Nov 18, 2020 • 1h 4min
247: Marijuana, Cider and the Law
Marijuana as of 2020 is now legal in 15 states in the United States. CBD products are popping up in can drinks nearly every where you look these days. Is it legal? Can cider now be fused with cider or at least CBD or perhaps THC? Find out in this special presentation prerecorded at CiderCon2020. Opening slide to: Current regulatory status of marijuana and CBD beverages Presentors Attorney Marc Sorini and Attorney Alva Mather of McDermott Will & Emery LLP Marc Sorini Alva Mather Topics presented: How The Controlled Substance Act (CSA) impacts marijuana use. Status of marijuana Under Federal Law The politics and law relating to cannibus The Cole Memo during the Obama Administration running through the Trump administration Appropriation restrictions affecting marijuana law Tetrahydrocannabinol (THC) vs Cannabidiol (CBD) Industrial Hemp Agricultural Act of 2014 (2014 Farm Bill) vs Agriculture Improvement Act of 2018 (2018 Farm Bill) Former Commissioner Gottlieb statement in 2018 and its impact on FDA regulations How the Food Drug Administration(FDA) and the Alcohol and Tobacco Tax and Trade Bureau (TTB) work together regulation cider Is marijuana Generally Recognized as Safe (GRS) by the FDA? What is the enforcement concerning CBD products? What does the future hold for having THC in cider? Why labeling (COLA) counts! From the presenter's presentation: TTB has made it clear that it will not approve any formula for a product containing a Schedule I controlled substance TTB has also made it clear that it has conferred with FDA and will not approve a formula for a product containing ingredients not recognized as GRAS 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 , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Nov 11, 2020 • 1h 3min
246: Becoming Pomona
Becoming Pomona was recorded at the 25th Franklin County CiderDays in November of 2019. The goal of this pomona panel discussion was to share personal stories on the inspirational effect of CiderDays on women in the cider industry, specifically the following women: CiderDays co-founder Judith Maloney of West County Cider. Judith was crowned Queen Pomona the night prior to this panel discussion Judith Maloney | West County Cider Autumn Stoscheck - Eve's Cidery Autumn Stoscheck, Even's Cidery Ria Windcaller - Cider Chat & Totally Cider Tours Ria at Bulk Cider April Woodard - Panel moderator, Cidermaker, and CiderDays Committee April Woodard April moderated this talk, with Judith speaking first, then Autumn, Ria and April. Below are two 2 Key quotes from Judith on CiderDays and Cider that absolutely says it all: Referring back to CiderDays. "People loved their cider no matter what it tasted like." And on the impact of this event moving forward, "We created more than something that is drunk - it is in the spirit." In 2020, due to the coronavirus 19, a Cider Trail was created for western Massachusetts and the Berkshires. The trail extended the offerings that usually took place just on one weekend expanding it over October into the new year. 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 , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Oct 28, 2020 • 59min
245: Apples of New England
245: Apples of New England “Apples of New England“ was presented by Russell Steven Powell Powell served as executive director of the New England Apple Association from 1998 to 2024 ( the NEAA closed it’s doors on June 30, 2024) go to Episode 417 to hear more about the legacy and shuttering of this 89-year-old organization. He published the blog newenglandorchards.org, and is the author of America’s Apple. And Apples of New England More on the author of Apples of New England Powell was founding editor and publisher of New England Watershed Magazine, named Best New Publication of 2006 by Utne Reader. He lives in Hatfield, Massachusetts “As American as apple pie…” Apples have been part of American history and folklore since colonial days. Orchards used to cover the hillsides of New England until Prohibition times when most of the trees, which were used more for the production of hard cider than edible fruit, were cut down. But now that cider is coming back into fashion, the orchards with their many varieties of new and heirloom apples are being regrown. In this Lecture on Apples of New England This fascinating lecture will offer advice about rare heirlooms and newly discovered varieties, comments on the rich tradition of apple growing in New England and on the “fathers” of American apples―Massachusetts natives John Chapman (“Johnny Appleseed”) and Henry David Thoreau. Apples of New England will present the apple in all its splendor: as biological wonder, super food, work of art, and cultural icon. Apples of New England was presented as part of the Amherst Historical Society – History Bites, a lunch time series that is currently being conducted via online video presentations. View the YouTube video of this presentation at Cider Chat’s YouTube channel and while there do Subscribe! 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 , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube