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Cider Chat

Cider Chat

著者： 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 アート クッキング 旅行記・解説 社会科学 食品・ワイン
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  • 463: Zydeco Meadery: Fermenting Roots from Trinidad to New England

    463: Zydeco Meadery: Fermenting Roots from Trinidad to New England
    2025/06/18
    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 時間 19 分
  • 462: Cider in a Cathedral of Opulence | The Newt, UK

    462: Cider in a Cathedral of Opulence | The Newt, UK
    2025/06/04
    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 時間 17 分
  • 461 RAW Levi Danielson

    461 RAW Levi Danielson
    2025/05/28

    Levi Danielson is the founder and cider maker at RAW Cider, based in Dayton, Oregon. With roots in the Driftless Region of Minnesota and a cidery nestled among cider apples and pears in the Willamette Valley, Levi’s story is one of wild ferments, place-based cider, and planting for the future – both in Oregon and back home.

    Levi Danielson Building RAW Cider

    Levi’s path began in microbiology and health policy before a leap to France introduced him to wild fermentation and orchard life. After interning and later leading production at Dragon’s Head Cider in Washington, Levi launched RAW Cider in 2020 with méthode champenoise ciders that quietly matured during the pandemic.

    Since then, RAW Cider has:

    • Opened a year-round tasting room on an orchard in Dayton, Oregon
    • Earned gold and silver medals for its first releases
    • Focused on native yeast fermentation, minimal intervention, and orchard-first practices
    • Planted and top-grafted cider and perry fruit in both Oregon and Minnesota
    Pear Ambitions and a Regional Vision

    Levi’s passion for perry is central to RAW Cider. With 60-year-old pear trees, now top worked with perry pear varieties and wild seedlings grafted in the Mississippi River Valley, plus collaborations in Hood River, he’s betting on American perry’s future.

    He believes Hood River could become the “Domfrontais of the U.S.”—a new home for pear-driven sparkling ciders that mirrors the pear region in Normandy, France.

    Listen to episode 313: Wild Yeast Fermentations | CiderCon 2022 featuring a panel discussion with Levi Danielson

    Contact info for RAW
    • Website: https://www.rawcider.com
    Mentions in this Cider Chat
    • European Union 100% juice movement – Sign the petition today! https://www.petitions.net/protect-european-artisanal-cider-and-perry
    • Totally Cider Tours
    • Inn on Lake Champlain
    Keep #ciderGoingUP by becoming a patron at the Cider Chat Patreon!

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    54 分

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