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  • 482: FLX Cider & Cheese Pairing with Cheesemonger Rachel Freier

    482: FLX Cider & Cheese Pairing with Cheesemonger Rachel Freier
    2025/12/17

    At the New York Cider Fest in November, there were 2 Cider and Cheese sessions. Cider Chat Emcee Ria Windcaller attended one featuring ciders from 4 different makers. This cider and cheese pairing was led by Rachel Freier, a cheesemonger who is based in the Finger Lakes. She brought deep knowledge, humor, and a whole lot of heart as we tasted our way through four ciders and three cheeses.

    00:00 Introduction to New York City Cider Fest

    01:55 Networking at the Cider Fest

    02:50 Exploring the Finger Lakes Cider Scene

    04:36 Upcoming Cider Tours and Events

    09:32 Cider Making Tips and Anecdotes

    13:46 Featured Presentation: Cider and Cheese Pairing

    23:31 Sterilizing Juice and Grape Skins

    23:41 Exploring Apple Varieties: Northern Spy and Crab Apples

    24:06 Harvesting Feral Fruit and Gnarly Branch Rose

    24:51 Pairing Cider with Cheese

    25:31 The Finger Lakes Cider Scene

    26:09 Cider and Goat Cheese Pairings

    27:19 Kingston Black: The King of Apples

    30:16 The Art of Blending Ciders

    31:09 Sustainable Cheese Making

    33:43 Chisel Jersey Cider and Cheese Pairing

    36:19 Upcoming Cider Chat Episodes

    37:20 Celebrating the Holidays with Cider

    39:23 Musical Outro: Strange Apples

    Contact Info for the Ciders and Rachel

    • Rachel Freier, (Cheesemonger):
    • Eve's Cidery - Maker Ezra
    • Idiot Brother Cider - Maker Robert
    • Grisamore/ Cider Works - Maker Simon
    • South Hill Cider - Maker Steve

    Mentions in this Cider Chat

    • Episode 198: Becoming a Pomologist w/ Dr. Peck
    • Totally Cider Tours UK tour feature in CAMARA's Pint West
    • Patron Letter - Sune
    • 2026 Blossom Time Totally Cider Tour
    • The Talking Pommes' Grand Winter Party Annual Special Episode
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    42 分
  • 481: Totally Cider Tour: A Merry Visit to Tom Oliver's

    481: Totally Cider Tour: A Merry Visit to Tom Oliver's
    2025/12/10
    Tom Oliver is delightfully talented, mischievously witty, and not only a renowned cider maker but also a top-notch perry maker. He may say, "If you're going to make perry and work with pears, you've already identified yourself as being criminally insane," but what we found was simply a bold maker willing to go the extra mile for every bottle. Enjoy this audio snap shot at Oliver's Cider and Perry Herefordshire, recorded on the 2025 Totally Cider Tour_UK Edition. Hear him share the story behind transforming his family's old hop barns into the heart of his cider and perry production, offering listeners a rare look into his traditional farmhouse methods. He discusses the challenges and joys of working with tannic cider apples and perry pears, spontaneous fermentation, barrel aging, and the evolving climate's impact on cider making. Tom has been featured in many Cider Chat® episodes and will be one of the select scheduled stops on the 2026 UK Blossom Time Totally Cider Tour. 00:00 Introduction to Perry and Cider Making 00:17 Meet the Host and Guest 00:57 Totally Cider Tour Experience 03:28 Challenges of Perry Making 04:11 Foraging and Traditional Perry Making 05:09 The Importance of Known Varieties 06:28 Cider Preferences and Quality 07:43 Totally Cider Tours - UK 10:18 Tom Oliver's Cidery Tour 11:47 Barrel Room Insights 13:08 Perry and Cider Fermentation 14:35 Pressing and Storing Fruit 15:51 Unique Perry Varieties 21:48 Barrel Aging and Tasting 25:03 Introduction to Fermentation 25:49 Wild Fermentation Process 27:11 Saccharomyces Yeast Role 28:34 Fermentation Containers and Aging 29:26 Bottling and Release Plans 29:44 Fermentation Under Pressure 32:28 Temperature and Duration of Fermentation 33:43 Challenges with Temperature Control 36:31 Barrel Cleaning and Maintenance 38:27 Regulations and Environmental Concerns 40:54 Conclusion and Future Plans Topics Covered The transformation of Oliver's hop barns into barrel roomsThe shift from hops (Fuggles, Northdown, Target) to cider and perry fruitWhy perry making is "a walk through madness" compared to ciderThe discipline of pressing and storing tannic pears at their peakWild fermentation: apiculate vs. Saccharomyces yeast and how they shape flavorBarrel aging as both art and alchemyThe sensory nuance of minerality and mouthfeelKeeping barrels "organically clean" for wild fermentsRising temperatures and the modern challenges of traditional cider making Perry Pear Varieties Mentioned Butt – dense and slow to soften; can store for weeksThorn – softens quickly, needs immediate pressingJudge Amphlett – early ripening, fast fermentingWinnall's Longdon – honeyed, complex, but fragile and quick to spoilYellow Huffcap – rich tannins, aromatic, often over-ripens on the tree Ciders & Perrys Tasted Eskimo Eyes Perry – 6% ABV, aged six months in rum and white wine barrels. A still perry that balances delicate fruit, subtle oak, and lingering depth.Barrel-Aged Still Cider – 9.2% ABV, matured 18+ months in Irish whiskey and Scotch barrels, bringing notes of minerality, oak, and sherry-like warmth. Call to Action If you've ever wondered whether you're bold enough to make perry, this episode will either inspire — or warn — you. Join Tom Oliver and other makers on the upcoming 2026 Blossom Time Totally Cider Tour, and hear more stories from the barrel rooms of cider's most daring artists at CiderChat.com. Send an email today to mailto:info@ciderchat.com Contact info for Oliver's Cider & Perry (Tom Oliver) Website: https://oliversciderandperry.co.uk/ Mentions in this Cider Chat Blossom Time Totally Cider Tour 2026 – get on the wait list today! send an email to info@ciderchat.com and let us know how many slots you would like to have us keep open for you!
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    45 分
  • 480: Holiday Cider Gift Guide 2025 and Playing with Pommeau

    480: Holiday Cider Gift Guide 2025 and Playing with Pommeau
    2025/12/03

    00:00 Introduction and Podcast Overview

    00:32 French Pronunciation Fun

    02:27 Holiday Gift Ideas for 2025

    02:59 Cider Chat News and Updates

    04:42 Listener Stories and Experiences

    07:49 Upcoming UK Cider Tour 2026

    12:47 Featured Presentation: 2025 Holiday Cider Gift Guide

    13:35 Cider Chat Partners and Supporters

    25:30 Stocking Stuffer Tips and Cider Supplies

    31:36 The Perfect Name for American Pommeau

    45:24 Conclusion and Final Thoughts

    00:00 Introduction and Language Fun

    00:14 Cider Chat Episode 480 Overview

    01:10 Naming Poot in America

    02:27 Holiday Gift Ideas for 2025

    02:59 Cider Chat News and Updates

    03:08 New Patron and Michelin Star Connection

    04:42 Michael of Edulis Cider Journey

    06:25 Rising Costs of Starting a Cidery

    07:49 Blossom Time Tour 2026

    12:47 Holiday Cider Gift Guide

    13:35 Cider Chat Partners and Supporters

    25:30 Stocking Stuffers and Cider Supplies

    31:36 The Perfect Name for American Pommeau

    41:32 Conclusion and Final Thoughts

    Find full episode show notes and links at https:ciderchat.com
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    47 分
  • 479: New York Cider Fest | Audio Snapshots

    479: New York Cider Fest | Audio Snapshots
    2025/11/26

    New York Cider Fest 2025 brought together makers and enthusiasts for an unforgettable day at City Winery Manhattan. In this special collection of on-the-floor recordings, Cider Chat® captures Audio Snap Shots with festival patrons.

    Hear how attendees at the New York Cider Fest are viewing cider today — what styles they're excited about, how they're drinking it, and the foods they love to pair with a glass, including their favorite Thanksgiving matches.

    Episode Timeline

    00:00 Introduction to Cider Chat

    02:34 Exciting News: Totally Cider Tours

    10:21 Feature Presentation: New York Cider Fest

    12:24 Listener Snapshots: Cider Enthusiasts Share Their Stories

    18:45 Exploring Cider Pairings and Preferences

    19:22 Cider Travels and Discoveries

    25:17 Food Influencers at Cider Fest

    28:05 Meet the Food Bloggers

    28:35 Kylie and JJ's Cider Journey

    32:30 Katie's Fruity Cider Favorites

    39:09 AJ's Tequila and Cider Combo

    42:22 Adventurous Ashley's Cider Travels

    45:48 Cider's Growing Popularity

    47:56 Join the UK Cider Tour

    49:20 Cider Song Finale

    Contact info for the New York Cider Fest
    • The New York Cider Association hosts this annual event – go to their website at https://www.newyorkciderassociation.com/
    Mentions in this Cider Chat
    • 2026 Blossom Time Totally Cider Tour April 27th – May3rd
    • Guest Instagram accounts on this episode
      • @roommatesfeasting
      • @fontanas_food
      • @adventuressashley
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    52 分
  • 478: Pommeau: What Happens When a French Classic Lands on U.S. Labels

    478: Pommeau: What Happens When a French Classic Lands on U.S. Labels
    2025/11/19
    What is Pommeau? Pommeau is a: fortified blend of fresh apple must (unfermented) and apple brandy (typically Calvados in Normandy or Lambig in Brittany). The unfermented apple juice and brandy are combined before fermentation, which halts the process entirely and preserves natural sweetness. By law in France, Pommeau must be aged a minimum of 18 months in oak and produced within designated regions. It's rich, amber-colored, and served as an apéritif. It is consider to be a French heritage drink shaped by decades of refinement and protected standards. When did Pommeau receive AOC status? Pommeau received its official Appellation d'Origine Contrôlée (AOC) status in 1991, formalizing the traditional method and legally protecting what can and cannot be called Pommeau within France. And in America? If you ask what Pommeau is in the United States, the answer is: nothing defined. There is no legal TTB definition, no standard of identity, and no trade agreement protecting the name. Yet hundreds of U.S. labels already use the word…sometimes accurately, sometimes loosely, often inconsistently. So the question becomes, "What happens when a French classic with strict rules lands on U.S. labels with no rules at all?" That's the conversation American isn't having… yet. In this episode, Ria speaks with alcohol beverage attorney Lindsey Zahn to unpack what it means to use the word Pommeau in the U.S.—legally, culturally, ethically—and what cider makers and consumers should consider going forward. What happens when a French classic with strict rules lands on U.S. labels with no rules at all? That's the conversation America isn't having… yet. In this episode, Ria speaks with alcohol beverage attorney Lindsey Zahn to unpack what it means to use the word Pommeau in the U.S.—legally, culturally, ethically—and what cider makers and consumers should consider going forward. Key Topics Covered What Pommeau legally means in FranceWhy the TTB has no definition for PommeauHow hundreds of U.S. labels were approved without consistencyThe difference between fortified cider vs. PommeauWhy a COLA approval does not protect you from trademark or trade disputesU.S.–EU trade agreements and why Pommeau is not protectedRisks for current makers using "Pommeau" on labelsWhy "American Pommeau," "Pommeau-style," or accurate class/type statements may reduce riskThe opportunity for U.S. cider associations to create a new American termA call for a naming contest—what the U.S. cider world could build togetherWhy truth in labeling matters beyond regulatory complianceWhy this conversation needed to happen…ten years ago Contact info for Lindsey Zahn P.C. Website: https://www.zahnlawpc.comPrevious Cider Chat episode with Lindsey : Episode 85 Lindsey Zahn on Cider LawTTB Labeling Resources: https://www.ttb.gov 00:00 Introduction and Common Misconceptions 00:23 Meet the Host and Guest 01:35 Episode Overview: Focus on Pommeau 03:13 Cider Tours Announcement 06:58 Listener Support and Sponsors 08:40 Main Discussion: Legal Aspects of Pommeau 25:34 Trademark Rights and Labeling Concerns 27:34 The Importance of Due Diligence in Labeling 28:46 Pomo: A Gray Area in Cider Labeling 30:30 Alternatives to Using 'Pomo' 32:36 Truth in Labeling and Production Methods 36:08 Advice for Cider Producers 38:39 Role of Cider Associations 46:08 Final Thoughts and Call to Action Mentions in this Cider Chat Totally Cider Tours
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    51 分
  • 477: 2025 Ultimate Cider Pairing Guide for Thanksgiving

    477: 2025 Ultimate Cider Pairing Guide for Thanksgiving
    2025/11/12
    Learn how to pick the right Cider and Perry for every dish on the Thanksgiving table.

    This week we are not chasing brand names. We are building flavor intuition.
    Consider Thanksgiving not as one single taste on a plate; it is a stack of distinct taste worlds. Each one asks for its own kind of cider or perry.

    In this holiday feature, Ria and the Talking Pommes a.k.a. Perry Pear, Mr. Quince, and The Medlars talk through the art of pairing cider and perry for the entire Thanksgiving feast, from the welcome sip to dessert.

    You will learn how to shop with confidence, how to read a label for style rather than brand, and how to bring bottles that make every part of the meal sing.
    There is also a downloadable Thanksgiving Cider Shopping Checklist PDF below to make your trip to the store simple and stress free.

    Chapters for Episode 477

    00:00 Introduction and Talking Pommes

    00:47 Welcome to Cider Chat

    02:02 Thanksgiving Traditions and Preparations

    06:05 Upcoming Cider Tours

    07:40 New York Cider Events

    10:26 Ultimate Cider Pairing Guide for Thanksgiving

    14:00 Choosing the Right Cider for Starters

    18:33 Main Course Cider Pairings

    20:37 Turkey Preparation and Cider Pairing

    21:12 Smoked Turkey and Barrel-Aged Cider

    21:49 Creamy Sides and Semi-Dry Cider

    22:31 Fruit Ciders for Roasted Vegetables

    22:57 Choosing the Right Cider

    23:58 Introducing Cider to Friends and Family

    25:01 Low Alcohol Ciders for Gatherings

    26:30 Dessert Pairings with Cider

    31:31 Serving Cheese and Fruit Plates

    33:01 Thanksgiving Table Preparations

    36:19 Final Thoughts and Recommendations

    Mentions in this Cider Chat
    • Totally Cider Tours
    • Cider Share November 14, 2025 | Red Hook Cidery Brooklyn NY
    • New York Cider Fest November 15, 2025 | City Winery Manhattan
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    40 分
  • 476: Be Medieval, Rack that Cider| Secondary Fermentation

    476: Be Medieval, Rack that Cider| Secondary Fermentation
    2025/11/05
    How to clarify, stabilize, and finish cider the right way The Purpose of Secondary Fermentation when Making Cider Once the apple juice has started fermented and it is now slowing down, it is time to rack over your cider for secondary fermentation. Secondary fermentation is where your cider moves from "young" to "refined." This stage improves clarity, stability, and overall quality before bottling or serving. 00:00 – Introduction and Welcome 00:27 – Meet the Host: Ria Windcaller 00:45 – The Magic of Clothes Pins 01:14 – Episode Overview: Secondary Fermentation 01:55 – Replay Announcement: Season 8, Episode 386 02:14 – Cider Making in the Northern Hemisphere 02:34 – Cider Making Resources and Equipment 06:09 – Totally Cider Tours 13:29 – Upcoming New York Cider Festival 15:31 – Featured Presentation: Clearing Cloudy Cider 24:01 – Observing Fermentation Activity 24:21 – Timing and Patience in Cider Making 24:54 – Understanding Racking Over 25:32 – Dealing with Stuck Fermentation 26:59 – Secondary Fermentation Indicators 27:47 – Preparing for Racking Over 29:13 – Racking Over Process 30:49 – Using Sulfites and Equipment 35:32 – Handling Head Space and Lees 38:38 – Final Tips and Bottling 42:43 – Supporters and Closing Remarks Why Secondary Fermentation Matters Secondary fermentation helps your cider: Improve the overall quality and characteristics of the final product during secondary fermentation by; Clarify: After the vigorous primary fermentation phase, yeast, pulp, and particulate matter settle out. Giving the cider time in secondary creates that clean, bright look in the glass. Stabilize: Letting the cider relax in a less active fermentation state helps smooth out rough edges and reduces the risk of funky off-character flavors. Reduce Bottle Sediment: Most of the lees settle in the secondary fermenter — not in your final bottles — giving you a cleaner, professional-looking cider. Avoid Off-Flavors: Yeast that sits too long on the lees can break down (autolyze) and create harsh, unpleasant aromas. Racking to secondary moves the cider off that yeast layer and protects the finished profile.. Secondary fermentation is a crucial step for refining cider, enhancing its clarity, taste, and stability before it is consumed or sold. Past Cider Making Episodes 381 DIY Cider Making for Beginners382 Beginner Tips for Squeaky Clean Cider Equipment384 Beginner Cider Making Tips forPrimary Fermentation When to Transfer to Secondary Primary fermentation must be substantially complete. Signs include: – Airlock activity slows way down – Gravity readings stabilize over several days – Visible bubbling is minimal – A firm lees bed is forming at the bottom – Taste test confirms sugar is mostly gone (unless aiming for sweet Equipment needed for Cider's Secondary Ferment Find a complete list with links to purchase at the Cider Making Equipment page at ciderchat.com Extra Apple Juice to for topping offSecondary Fermenter – glass carboy of equal sizeAirlock and BungRacking Cane or Auto-SiphonSanitizerHydrometer or RefractometerTubing & a clothes pin ( a Ria tip to have on hand for clamping tubing as you go so it can be managed to insure that the tube doesn't slip down into the lees and stir them up)Bottle Brush and Cleaning Equipment Determining when Secondary Fermentation Begins Completion of Active Primary Fermentation: Watch and notice when the vigorous phase of primary fermentation is complete, which is typically indicated by a significant decrease in airlock activity or specific gravity readings that are close to the target final gravity.Gravity Readings: Use a hydrometer or refractometer to take consecutive gravity readings over a few days. When readings are consistent, it suggests that fermentation has slowed down enough for secondary transfer.Visual Clues: Look for a drop in the level of visible activity, such as the reduction of bubbles and the beginning of sediment formation at the bottom of the primary fermenter.Taste Test: Conduct a taste test for residual sweetness. If the cider is too sweet, it may need more time in primary fermentation unless the desired style of cider is sweet rather than dry.Timeframe Guidance: Generally, primary fermentation can take anywhere from a few days to two weeks, depending on factors like temperature, yeast strain, and original sugar content.Avoiding Off-Flavors: Transfer before the cider has sat too long on the lees at the bottom of the carboy to prevent off-flavors that can result from yeast autolysis.Specific Style Goals: Factor in the specific goals for the cider's style, as some styles may benefit from a longer or shorter primary fermentation before secondary.Equipment Availability: Ensure that the secondary fermentation vessel is prepared and sanitized before deciding on the transfer to avoid any delays once the cider is ready. Common Problems during Secondary Ferment Stalled Fermentation – Adjust ...
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    46 分
  • 475: At the UK's National Perry Pear Centre and the Story Behind 99PINES

    475: At the UK's National Perry Pear Centre and the Story Behind 99PINES
    2025/10/29
    Perry making has deep roots in Gloucestershire, stretching back to the 17th century when French wine imports were cut off during the Napoleonic Wars. Local farmers turned to their own fruit, and the rich soils around Hartpury proved ideal for growing Perry pears. This episode features audio snapshots from the 2025 Totally Cider Tour stop at the National Perry Pear Centre. Our guide, Phil Kester, volunteers with 99PINES , where he helps preserve the region's rare Perry pear varieties. Phil's passion for Perry and deep local knowledge made this visit one of the tour's highlights. The Roots of the National Perry Pear Centre Charles Martell recognized that Perry orchards across Gloucestershire were disappearing and began documenting rare varieties.His work led to the first National Perry Collection at the Malvern Three Counties Showground, planted with Tom Oliver and others.Jim Chapman later expanded the effort by gifting land at Hartpury. This site is The National Perry Pear Centre and is home to over 100 Perry pear varieties from Gloucestershire and beyond.These orchards safeguard living history, connecting generations through the craft of Perry making. The 99PINES Project The name 99PINES comes from the line of pines atop nearby May Hill, often called the heart of English Perry country. Phil Kester of 99PINESS Phil and the volunteers at 99PINES are working to: Create a local hub to promote Perry culture in pubs and communities.Build a tasting space featuring 80–100 Perry varieties for education and enjoyment.Keep the project sustainable by reinvesting proceeds into orchard care and heritage initiatives. The Art and Challenge of Perry Making Perry is both art and patience. The fruit can rot within days, demanding precise timing at harvest.Perry ferments differently from cider and is more sensitive to bacteria.Varieties like Blakeney Red and Hartpury Green reveal a range of tannins and textures unique to Perry.Phil experiments with bottle conditioning and Pet Nat methods, showing how diverse and expressive Perry can be. Contact info for National Perry Pear Centre and 99PINES National Perry Pear Centre Website: https://www.nationalperrypearcentre.org.uk/ 99PINES Website: https://www.nationalperrypearcentre.org.uk/99pines-perry/ Mentions in this Cider Chat April 27-May3rd 2026 Blossom Time Totally Cider Tour to the United KingdomEdulis Restaurant – Toronto Cider House LuncheonsNY Cider Fest November 15, 2026
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    44 分