Cider Chat Podcast Por Ria Windcaller: Award-winning Cidermaker Podcaster | Craft Beer Columnist arte de portada

Cider Chat

Cider Chat

De: Ria Windcaller: Award-winning Cidermaker Podcaster | Craft Beer Columnist
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 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!© Cider Chat 2014- 2025 Arte Ciencias Sociales Comida y Vino Escritos y Comentarios sobre Viajes
Episodios
  • 464: Czech Cider: From Roadside Apples to Cellar Ferments

    464: Czech Cider: From Roadside Apples to Cellar Ferments
    Jul 2 2025
    A conversation with Czech Cider Fan Dan Samek This episode brings us to the heart of Europe by way of Vermont. Ria sat down with Dan Samek, a cider enthusiast and home distiller from Prague, to talk about the evolving cider scene in the Czech Republic. They met at Kilowatt Park which is on the west side of the Connecticut River in White River Junction, Vermont. Dan Samek This was the first stop on the Cider Tour to Vermont and New York in May 2025. In this Cider Chat featuring Czech Cider 1. A Fruitful History The Czech Republic is rich with apples, pears, plums, and cherries and exports a lot of fruit.For centuries, fruit trees lined roads to feed traveling soldiers. This is a legacy left from the  Barak times, in the 18th century 2. Cider by Way of Calvados Dan journey to cider started while he was working at a French wineryHe has an affection for Calvados and thus made cider to distill.His process blends natural fermentation and dry yeast (He favors the yeast known as 72B).The apples come from old trees in his one-acre garden-orchard near Prague. 3. Small Scene, Big Potential Early cider makers in the Cech Republic began around 2007.Prague had a cider shop (InCider) and a cider bar, but today you can find cider at most bars.Cidrerie Kliment and Utopia are two standout producers—Utopia leans all natural. 4. Enthusiasts Leading the Way Many Czech homes still have fruit trees.Backyard fermenters use presses ranging from barrel-style to hydraulic.Gardening clubs and university programs help spread knowledge. 5. Beyond Apples Dan grows quince and medlars and has a Sorbus domestica tree in his orchard.Morovia which is to the north of Prague has a Sorubus Domestic museum.There’s a growing appreciation for traditional and lesser-known fruits in fermentation. Mentions in this Cider Chat Czech Cider Data Base https://databazecideru.online/dejv/Natalia who write the Cider Explorers blog post on Czech Cider and Prague Cider Fest https://ciderexplorer.wordpress.com/2017/07/17/where-to-drinkbuy-cider-in-prague/Prague Cider Festival – Slavnost Cideru to be held June 12–14, 2026Art + Science Concerts and Campouts start July 5th | OregonDe Groote Wei Cider Fest – August 16, 2025 | NetherlandsThe Flower ExpoPaper Crane Cannabis – Boey Bertold organic and regenerative family-owned farmTotally Cider Tour UK_Edition 20225 Related
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    1 h y 10 m
  • 463: Zydeco Meadery: Fermenting Roots from Trinidad to New England

    463: Zydeco Meadery: Fermenting Roots from Trinidad to New England
    Jun 18 2025
    Eric Depradine of Zydeco Meadery crafts mead with Heart, Honey, and Heritage

    As securing permission, Eric was able to start his fermentation journey in high school with a science project using cane juice. That spark stayed with him through his time in Louisiana and Kansas, eventually shaping what is now Zydeco Meadery in North Attleborough, Massachusetts.

    Eric Depradine What makes these meads so special?

    Zydeco Meadery weaves Eric’s Caribbean heritage into every bottle. Drawing from Trinidadian traditions like “Sorrel”, a spiced hibiscus drink served during holidays, Eric reimagines this ancestral recipes by using honey instead of cane sugar. Each mead showcases distinctive honey varietals, from Louisiana wildflower to Massachusetts knotweed, adding layers of terroir that reflect the regions that shaped him. The result is a line of meads that are bold, balanced, and culturally rich—fermented expressions of family, migration, and memory.

    Meads and Cysers Featured in this Chat
    • Carnival Rose
      • Carbonated hibiscus mead rooted in Caribbean sorrel tradition
      • 12% ABV, spiced, bold, festive
      • Named in honor of Calypso Rose, the first female calypsonian
    • Yankee Heritage Cyser
      • Apple, raisin, and knotweed honey
      • Inspired by colonial cider traditions and Bear Swamp Orchard & Cidery which is in Ashfield, Massachusetts but is no longer open.
    • Bayou Soleil
      • Traminette grape and citrus blend
      • A nod to Louisiana groves and Eric’s wife’s love of German varietals
    • Atlantic Creole
      • 100% Massachusetts knotweed honey
      • Molasses-like, earthy, and distinct
    Contact Info for Zydeco Meadery
    • Website: https://zydecomeadery.com
    Mentions in this Cider Chat
    • Totally Cider Tour Uk_Edition 2025
    • Flower Expo
    • Apple Guy Flowers
    Lucas of Apple Guy Flowers
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    1 h y 19 m
  • 462: Cider in a Cathedral of Opulence | The Newt, UK

    462: Cider in a Cathedral of Opulence | The Newt, UK
    Jun 4 2025
    A Digital Media Empire Embraces Cider at The Newt The Newt in Somerset is a world-class estate blending cider-making, luxury hospitality, and horticultural excellence. The estate is owned by South African owners Karen Roos and her husband Koos Bekker, who is a South African tech entrepreneur known for his innovative ventures, including transforming media group Naspers. Bekker’s vision extends beyond digital media into luxury hospitality and agriculture, mirroring his approach at Babylonstoren in South Africa, The Newt’s sister property. Ciders tasted at The Newt in Somerset A Cathedral to Cider at this Luxe Estate The Newt’s cider operation began in 2018, a year before the estate’s gardens and hotel opened. Designed with a focus on creativity and the visitor experience, the cidery features state-of-the-art equipment, including Voran presses, hypoxic apple storage, and multiple fermentation tanks. The cider is predominantly crafted for guests visiting the estate, which receives up to 200,000 visitors a year. Charlie Inns: The Cider Maker’s Story Charlie Inns, the cider maker, brings a deep passion for microbiology and biochemistry to the operation. His journey began with home brewing in his youth, later gaining professional experience at Lilly’s Cider. At The Newt, Charlie focuses on crafting ciders using estate-grown apples from 65 varieties, many of them heirloom. The orchards, covering approximately 70 acres, are planted with traditional, full-size trees spaced widely to minimize disease spread and reduce the need for chemical treatments. Charlie Inns Cider maker at The Newt in Somerset State of the Art Cider Production The cider-making process includes a variety of yeasts, including wine strains, and a mix of stainless steel and oak barrel fermentations. Techniques such as gravity-fed racking, malolactic fermentation, and freeze concentration for ice cider production are part of the cellar’s repertoire. Some ciders are back-sweetened with apple juice or ice cider concentrate, and a cider club offers members access to exclusive batches and virtual tastings. Watch a behind the scenes from The Newt Operations and Sales Support Luke Benson, who joined The Newt more recently, supports Charlie with operations and sales, ensuring the cidery runs efficiently and allows the cider maker to focus on quality and creativity. Luke’s background includes home cider-making and beer brewing. Ria, Luke Benson, Arthur Cole touring The Newt Ciders Tasted at The Newt Fine Cider: A Braeburn single varietal fermented with Pinot Grigio yeast, crafted to appeal to wine enthusiasts.Kingston Black: A single-varietal expression using this traditional bittersweet apple, known for its crisp acidity. The cider featured champagne yeast and was back-sweetened with ice cider and fresh juice for a balanced finish.Red Love and Vilberie Blend: A complex cider combining the tart Red Love apple from Kent with the tannic Vilberie, resulting in a deeply colored, aromatic cider.The Winston: A méthode champenoise-style cider made from Katy apples, aged for several years, named after Winston Churchill and bottled in pint-sized bottles. The Winston Hopped Braeburn: A single-varietal Braeburn cider infused with Nelson Sauvin hops from New Zealand, offering a delicate, aromatic profile with a hint of residual sweetness from the apple.Signature Blend: A flagship cider blending over 30 apple varieties from the estate, fermented in both stainless steel and oak, with a focus on capturing the essence of The Newt’s orchard. Contact Info for The Newt Website: www.thenewtinsomerset.com Mentions in this Cider Chat Totally Cider Tours_UK Edition 2025Ethic Ciders | California Summer Solstice BBQ Saturday, June 21 · 12 – 5pm PDT. tickets@nordappelcider is sending an open letter to the German EU delegates, advocating for transparent labelling. This new comes in via 1785 Cider who was featured onMoscow’s Rebel Apple wins International Cider Maker of the Year at GLINTCAP Listen to Episode 216: Alex Ionov | Rebel Apple, Moscow Watch this video sung by Alexander Ionov. In this song the young man is addressing a girl with St Valentines letter explaining how much he dreams about her The main phrase of the song is «I need you more than a ton of cider» (or to be precise in translation «You are more important for me than a ton of cider»).
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    1 h y 17 m
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