Cider Chat

Shannon Edgar’s historical Cider town of Sherborn Massachusetts Stormalong is already winning awards! In spring of 2016, at Michigan’s Great Lakes International Cider and Perry Competition (GLINTCAP) Stormalong Hard Cider took home 5 medals! Look at the bottom of the page for the listing. This chat begins with Shannon and Benjamin Roberts-Sano who works with Shannon creating their delicious ciders by discussing Sherborn’s cider  history and the Holbrook Cider Mill (1890). Shannon and Ben The Town of Sherborn has Cider History The Hollbrook Cider Mill exported Holbrook’s Champagne Cider to Great Britain, Denmark, Germany and Belgium and in the US as far as Texas and Nebraska. It was advertised as “The World’s Largest Cider Mill” producing 1.25 million gallons of cider per year.The mill in town was also invented and patented the Steam-Powered Cider Press (1871) and used sand to filter the cider to remove “impurities”. The mill was the largest employer in the town. Stormalong is a Folklore Hero Hear about folklore hero A. B. Stormalong, who throw back barrels of cider like you and I drink pints. This sea faring storybook character felt like the right fit for Shannon to use in the branding of his cider. Stormalong Hard Ciders Legendary 6.9% The Grand Banks 9.5% Dry Hopped  And Stormalong has a Rare Apple Series too! Wickson Kingston Black Heritage GLINTCAP 2016 awards for Stormalong Hard Cider Category: New World- Modern Bronze: Stormalong Cider – Boston Heirloom Bronze: Stormalong Cider – Legendary Dry Category: English Silver: Stormalong Cider – Kingston Black Category: Hopped/Herbal Silver: Stormalong Cider – Dry Hop Wood Aged Cider and Perry Bronze: Stormalong Cider – The Grand Banks – Whiskey Tasting Room for Stormalong? Visit Heritage of Sherborn which features flights of Stormalong. More on Alfred Bulltop Stormalong – watch a fun tale via YouTube Contact info for Stormalong: Website:  http://stormalong.com/ciders/ Patrons of Cider Chat can listen to the full conversation with Shannon and Ben discussing cidermaking techniques with barrels, bottle conditioning or not, and cider analysis. Follow Cider Chat on Twitter @ciderchat  

Danielle von Scheiner is putting the “BIG” back into New York City’s apple love, with her new cidery Big Apple Hard Cider. Danielle von Scheiner Danielle began learning the science of fermentation at the age of 12 while helping her dad make wine. More recently she began experimenting with apples and then after a motorcycle accident (she was hit by a NY cab) she thought of the old saying “We all have two lives and the second one starts the moment you realize you only have one”. From that point on she’s been going ‘full throttle’ into cidermaking. Where can you find Big Apple Hard Cider? As it is a new cidery, it is still rolling out as this podcast goes live in the month of June. I recommend asking for Big Apple at your favorite cider taps and stores and when you head to New York check the Big Apple website Big Apple Ciders mentioned in this chat? And do note that Danielle’s makes ciders that are inspired by the people of New York City and its boroughs.  Brooklyn – inspired by a dear friend that Danielle speaks about on in this chat. This cider won a gold medal (2016). Navy Yard – conditioned in a “Peated” bourbon barrel from Kings County Distillery. Hell’s Kitchen – made with Sriracha sauce Gift Box The gift box pictured above and mentioned in this chat from Murray’s Cheese had inside. Eclectic names for each cheese that would make any cider lover smile wide and say “More please!” Roomano 3 Year Ewephoria Sheep Milk Gouda Saint Stephens Four Fat Foul Apple Locust Honey MAST sea salt chocolate Barrels used by Big Apple Hard Cider Kings County Distillery Van Brundt Stillhouse Breuckelen Distilling Danielle and Josh von Scheiner at Brooklyn’s Pour the Core What to do while in NYC or Danielle’s notable locations. Gingerman  – may have ciders on tap or in bottle Wassail – New York City’s ciderbar – closed Standard Beirgarten Drunk Shakespeare Contact info for Big Apple Hard Cider Website: https://www.bigapplehardcider.com/best-of-the-big-apple/   Ria at Drunk Shakespeare  

Adam Krakowsk’s new book Vermont Prohibition: Teetotalers, Bootleggers & Corruption (2016 Arcadia Press) carves out the state of Vermont’s cider, beer, and spirits history in relationship to prohibition. Vermont Prohition: Teetotalers, Bootleggers & Corruption Vermont Prohibition covers, the politics, policy, economics, religion and social impact that prohibition had on Vermont. Read about the Liquor Law of 1853 that targeted distilled spirits while conveniently protecting cider. 1880’s to 1890s the term Hard Cider started being used in the law books. So was Hard Cider considered adulterated cider? The jury is out, but the verdict feels pretty close. Adam Krakowski In this chat Adam discusses: Why Vermont actually had 80 years of prohibition The Temperance movement The difference between ethanol alcohol and methanol alcohol How the law was written to help cider avoid prohibition NASCAR’s ( National Association for Stock Car Auto Racing) relationship to prohibition Switchel  Adam Krakowski’s book on Vermont Beer   Mentions in this Cider Chat Scott Wheeler”s book:Rumrunners Revenuers: Prohibition in Vermont Caledonia Spirits Mad River Distillery Vermont Historical Society Bottle Pasteurization link to help you stop fermentation of back sweeten carbonated cider

Part 2 at Farnum Hill Cider Delve into tasting 7- ciders with the Farnum Hill Cider team. This is Part 2 with this OG cidery and orchard. Steve Woods, whom along with his wife Louisa D. Spencer who founded the cidery, explains how this tasting, which takes place 3-4 times per week, is conducted. Nicole Leibon, Steve Wood, Louisa Spencer In this Cider Chat The descriptors fly, laughter follows and somehow despite tasting 7- ciders the team is able to stay on task and get their notes completed as they work towards perfecting their cider. We then head back up to the orchard with Nicole Leibon and Steve to finish our chat from last week. We explore terroir and discuss the cider market. Soon Louisa Spencer arrives to join in and Nicole heads home. This recording offers a treasure trove of cider info and a front seat to a chat where we wrangle with what is currently going on with cider, how Farnum Hill is maneuvering the market and misconceptions on cider apples. Cider topics covered in this chat Will the cider market crash? What can we find out from the craft beer market? What defines Farnum Hill Cider? Should cider be saved for special occasions? Listen to 031: Steve Wood in Part 1 Contact for Poverty Lane Orchards & Farnum Hill Ciders Website: https://farnumhillciders.com/orchards Address: 98 Poverty Lane, Lebanon, New Hampshire 03766 Telephone: (603) 448-1511 Become a Cider Chat patron and help keep #cidergoingup

Enjoy Part 1 of a two part chat with the founders and cider makers of Farnum Hill Cider, in Lebanon New Hampshire.  This OG cidery sits on the slope of Farnum Hill with nearby town of White River Junction and the Connecticut River to the east. Like many New England orchards and farms there is not necessarily open continuous land, but small acreage here and there, wherein the case of FHC- cider apple trees are planted in large and small fields of 3 to 4 and 20 acres plots. Farnum Hill is highly regarded for their cider, producing select cider apples, and is one of the key tap roots for moving cider out of the back room barns and into the minds of craft libation connoisseurs for the first time post prohibition. Not that there is anything wrong with back room barn cider. The Founders of Farnum Hill Steve M. Wood and Louisa D. Spencer Founded the cidery in 1995 while already planting Poverty Lane Orchards in the late Make sure to note during this chat how many scions have passed out of this site and across the US.  Steve Wood in the Orchard In Part 2 /Episode 032, a candid chat with Steve and Louisa. Lousia Spencer For this chat, we (Steve, Nicole and Ria) walked up the hill to the top of the orchard where Steve provides the backdrop surrounding the early beginnings of Farnum Hill. Nicole Leibon LeGrand Ria and Steve Wood, chatting above an orchard on Farnum Hill A chat overlooking Farnum Hill 1965 – Steve was eleven years old when he started working at the farm. His dad was an apple farmer and the local doctor. Steve and Louisa arrived back to the farm in 1973…post college 1984 bought Poverty Hill Orchards 1989 planted the first commercial size cider orchard in the US –  a 1000 trees 1995 Became bonded to begin selling cider 1990s – Steve began studying winemaking Throughout the 90s they began planting more and more fruit trees “During the 90s we started throwing apples in the ground.” Contact and Visiting info Poverty Lane Orchards & Farnum Hill Ciders Website: https://farnumhillciders.com/ Address: 98 Poverty Lane Lebanon, New Hampshire 03766 For patrons of Cider Chat, via Cider Chat's Patreon page there will a YouTube clip available for viewing Steve Wood blending cider. It will go live on Thursday May 26th. It is easy to become a patron and it really helps this chat thrive. Please do consider becoming a Patron of the Chat today!

Sam Reid is based in Tasmania, a state of Australia. He is a partner at Willie Smith’s Cider and President of Cider Australia. Sam Reid Cider in Australia Tasmania is what Sam calls the smallest state of Australia…which by the way mainland Australia is equal in size to the continental United States. It was colonized by the English who used it in the 1700’s as a penal colony. It is also in the southern hemisphere so the apple growing region is found in the south on both Australia and Tasmania. It use to be well known as the Apple Isle a claim to fame that I suspect will in time return full on. Dr Tim Jones Willie Smith’s cider maker Apples and Cider Making in Australia There are 30 apple growers in Tasmania. When asked what would best describe Australian cider, Sam said the overall cider style for the country is a New World commercial style, with fresh apples, filtered (crossed flowed filtered), carbonated and a bit sweet to please the current customer palate – with an overall ph of 3.6. Whereas for Tasmania ciders Sam says, “There isn’t one specific style”. Willie Smith’s where Sam is the CoFounder/Managing Director they tend towards the French Style of cidermaking, with less emphasis on the acid. Willie Smith’s ciders are also unfiltered and oak aged and note that they do have special release ciders in 750 ML bottles which makes a visit to their Tasting Room (The Apple Shed) even more worthwhile. Andrew and Ian Smith How to get to Tasmania? Take an hour and half flight from Melbourne Take an overnight ferry from Melbourne to the port in Devon. You can take car on the ferry. Spreyton Cider is the first cidery that you can get to once off the ferry. Head south into Cole Valley and look for Red Brick Road Cider and Two Metre Tall Farmhouse Ale and Cider in Launceston. Lost Pippin cider, Pagan Cider, Frank’s Cider and so much more Click on the link to Tasmania Cider Trail and put it on your plans for a perfect cider holiday Huon Valley Mid Winter Festival July 15-17, 2016 The Apple Shed at Willie Smith’s All of Willie Smith’s ciders are produced on site. The farm itself is 150 acres (40 hectares). Willie Smith’s Apple Shed Willie Smith’s is 30 minutes south of Hobart, Tasmania. Hobart is the capital of this Australian state. The actual region where Willie Smith’s is located is the Huon Valley. Contact info for Willie Smith’s Website: https://www.williesmiths.com.au/our-story Mentions in this Cider Chat Cider Australia Support ciderGoingUP by joining the Cider Chat Patreon page  

“There is always something going on” say Nat West at his Reverend Nat Taproom in Portland Oregon. Nat West in the 3500 square foot Packing Room In this Cider Chat Ria met with Nat before she headed over to CiderCon2016 later that same day. This chat provides a tour of the taproom and production space. Discussed are some of his crazy ass fermentations that aren’t cider, but does show Nat’s passion for – Fermenting! The facility has both a Taproom that shares space in the front room which is 3500 square feet. You can hear the cider workers in the background bottling and getting the site ready for a 100-person bus tour that was rolling in later that same morning. Nat chats on how many of the Pacific Northwest cidermakers use Juice from: Hood River Juice and Fruit Smart We discussed non cider fermentations: Tepache – a fermented pineapple drink Kumiss Mongolian Milkwine And the Fermented Lamb Leg Cider made with an 8-pound lamb leg. Listen to 019: Neil MacDonald | Orchard Parks Farm, UK discuss how the Brits have had meat added into ciders in the past and his mention of lamb legs. The production area at Rev Nat’s is directly behind the Tasting Room The large window door rolls up letting the TapRoom open to the outdoors The well worn forklift in the packing room Reverend Nat’s Hard Cider Update Closed in September of 2023 after twelve years in business Support more Cider Chat by becoming a Patron today - go to the Cider Chat Patreon page and join! 

Tom Oliver shares his approach to hopped cider and the best of what the US and UK have to look forward to in the cider market. What he saw in US hopped ciders back in 2013 ignited his desire to try his hand at adding hops to cider to his bittersweet cider. He worked with 3-different cider blends and Cascade hops, and in turn “ramped up” the bittersweet element to give a bit more of the drying finish.  The hop from the Czech Republic Kazbet was also used and provided a very different profile and balance to the Cascade. I had a chance to taste his At The Hop pictured below and it was delicious. What makes cider unique? “Sharing our techniques or what some might consider trade secrets.” Tom’s “Free suggestion” for a cider that will conquer the world??? “If you make a bottle fermented cider with Wickson Crab Apple and put it in small bottles with just enough sweetness to balance it out – it will be the perfect celebratory wedding drink! What does a US cider offer that is different than the UK cider? The “massive fruit aroma” which helps compensate for the absence of the bittersweet in the US. Tom Oliver at CiderCon2016 Mentions in this Cider Chat The implications of the CiderAct. Concentrated juice’s use in cidermaking Real cider and  a probable definition of craft cider Who can call them self a craft cidermaker? What is Good Cider? When you smell it, it does this… When you taste it, it does that… and overall this is what you get with it… Tom’s Tips on the Business of Making Cider Look carefully and set your goals. Is it to make cider and perry or to make money? AND -Thank goodness for the course he took with Peter Mitchell in 1999 on principles and practices, so that he knew fully what he was getting into. “I get no satisfaction from huge amounts of money. What I do get satisfaction from is knowing that you have enough, to make the best cider you can. If you are making the best cider, you see the reaction of people tasting the cider.” Contact Info for Oliver’s Cider and Perry Website: https://oliversciderandperry.co.uk/ Thank you to our Founding Sponsor Cider Cellars Importers  of real cider from the UK – Cider Cellars is not longer in business – but we are keeping this up for historically mapping the history of Modern Day Cider. Support this Podcast via the Cider Chat Patreon Page  

When John Bunker talks or teaches Apple Identification he doesn’t begin with the apple. He always goes back to the root of the tree…unless it is one of the Eric Clapton apples, i.e., you immediately recognize it as a variety that you all ready know. John provides a great metaphor for recognizing apples that you have learned to instantly know, much like you would a riff from your favorite musician. The core of the issue is your knowledge base of beginning to recognize key attributes that stand out during the apple identification process. Cammy Watts and John Bunker Where to start with Apple Identification? John says it, Begin by learning at least 24 varieties Two to learn first: Macintosh Cortland “You want to obsess over a Dingaling Sweet, not a Mac or Cortland apple.” Is it a seedling tree? When asked: How old it the tree? John says, “I need to see the tree to determine if it is a seedling.” You learn what are the attributes or the characteristics of the tree Even a hundred years later you can see the graft. Determining the age in Apple Identification Trunk diameter. Is it hollow. All old trees are hollow, so you can’t do a core sample. “ “They are coreless” Is there a pattern? Are they in rows? Can you see how they were planted? What was the distance between the trees? When you are finally ready to look at the fruit you have eliminated what it could be. Can you test the DNA of an apple?  The collection of DNA of apples is relatively new in the span of history. How do we then find out if what we have is a particular apple? John says, “You eliminated the pool, you are like Sherlock Holmes” Apples mentioned in this Cider Chat Northern Spy Baldwin Oldman Sweet Poundsweet Gravenstine Blue Pearmain Northern Spry Ben Davis Givens originated in Topsom Maine Harrison and Hues Campfield Wanted info on the Fairbanks apple Honeycrisp Gala FEDCO Trees Catalog John Recommends: Books: Apples of New York SA Beech 1904 2 volumes Contact Super Chilly Farm Website: Go to Out on a Limb Apples the website for Super Chilly Farm is not updated. Become a Patron of Cider Chat via the Cider Chat Patreon Page      

Austin Eastciders is helping to make Austin Texas a cider mecca in a land where the apple root faces harsh growing conditions. Aaron Anderson is the R&D Coordinator at this growing cidery. He sat down for a chat with me at CiderCon2016 in Portland Oregon during the United States Association of Cider Makers conference. The head cidermaker is Preston Nickens. Aaron Anderson Austin Eastciders opened in 2011 and is distributed in cans and draft throughout Texas and into Oklahoma, New York and New Jersey. The cider is selling so fast that come June of 2016 they will be moving into a much larger production facility. Austin Eastciders ciders available Texas Honey Cider, with wild flower honey sourced from Texas 5% Original Dry Cider 5% An English cider called Gold Top was produced but at that point Texas cider drinkers weren’t ready for a bittersharp/sweet cider. That cider is still being produced, but is barrel aging. There is also a hopped cider made with full cones. The juice from the cider is sourced from the UK, France, Italy, and the Pacific Northwest. It is easy to taste the bittersharp and bittersweet apples in each can that was tried during this interview. Contact for Austin Eastciders Website: https://austineastciders.com