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What can an old apple tree tell us about the past — and the future? Recorded at the 23rd Annual Heirloom Apple Day at Scott Farm in Dummerston, Vermont, this episode features apple historian and preservationist John Bunker and Todd Little-Siebold, historian and professor at College of the Atlantic. John reflects on what old apple trees teach us about place, mobility, community, and longevity. Todd follows the genetic trail of historic American apples, revealing lost varieties, surprising French ancestry, and discoveries that are rewriting apple history. From a 200-year-old tree in Maine to the rediscovery of Drap d'Or de Bretagne, this conversation explores why preserving old apples means preserving their stories, too. In This Cider Chat Why every apple grown from seed is genetically unique What a 200-year-old Maine apple tree can teach us about resilience Preserving unnamed apples and their local histories John Bunker and Todd Little-Siebold's apple preservation partnership The Maine Heritage Orchard and its collection of historic varieties Crowdsourced DNA testing and the search for lost cultivars The five French Grand-Mères in early American apple ancestry Indigenous orchards and the overlooked history of apples in North America The discovery of Drap d'Or de Bretagne, formerly Unknown Founder 13 Confusing Newtown Pippin with Peck's Pleasant The return of authentic Foxwhelp to American orchards Mentions in this Cider Chat Chronicle — WCVB Channel 5, Boston: Upcoming cider television feature and Instagram reels. Follow @ciderchatciderville CiderFeast Boston: November 14, 2026 — meet Ria with her glass and recorder! Cider Chat Episode 518: Denis Gwatkin of Gwatkin Cider Mill in Herefordshire, England Cider Chat Episode 519: Charles Martell — Stinking Bishop, rare perry pears, Gloucester cattle, and distilling. Totally Cider Tours: UK in August 2027 and France during blossom time in April 2027. Inquiries: [email protected]. Dan Bussey: Author of The Illustrated History of Apples in the United States and Canada. Episode Timeline 00:00 — Apples as Teachers: John Bunker's Opening Reflection 01:26 — News Out and About in Ciderville 03:18 — eCiderNews: Pennsylvania Research and the Netherlands' Cider Museum 05:55 — CiderFeast Boston and Recent UK Episodes 08:15 — Totally Cider Tours: UK and France 2027 10:49 — Video, Scott Farm, and Heirloom Apple Day 13:34 — John Bunker and Todd Little-Siebold Begin Their Presentation 14:44 — John Bunker: Place, Mobility, and the Apple Tree 24:02 — A 200-Year-Old Tree and the Future of Apple Genetics 28:17 — Saving Apple Stories and Lost Varieties 33:09 — Todd Little-Siebold: Joining the Search for Historic Apples 36:00 — Lost and Found: The Maine Heritage Orchard 37:39 — Maine Apple Camp and Collaborative Research 39:34 — Crowdsourced DNA Testing and Unknown Apples 40:23 — The French Grand-Mères of American Apples 45:44 — Early American Orchards and Apple History 48:40 — Rediscovering Drap d'Or de Bretagne 51:19 — Mystery Apples: Newtown Pippin and Peck's Pleasant 55:06 — Foxwhelp and Historic Naming Errors 56:37 — Audience Q&A: Apple DNA Submissions 57:27 — The French Ancestry of English and American Apples 01:00:58 — Russian Apples, Genetic Diversity, and Unanswered Questions 01:04:01 — Closing Thanks and Supporting Cider Chat 🍎 Get the full story, photos, links and more in the Episode 519 show notes at CiderChat.com. Listen & Subscribe 🍎 Apple Podcasts 🎧 Spotify ▶️ YouTube Learn More 🌐 Episode show notes: Charles Martell's Stinking Bishop, Lost Pears and Pure Luck 📰 eCiderNews: https://ciderchat.com/ecidernews/ Support Cider Chat 🍎 Become a Cider Chat Patron: https://www.patreon.com/ciderchat Stay Connected 🌐 https://ciderchat.com 📸 Instagram: @ciderchatciderville 📘 Facebook: Cider Chat

Charles Martell has spent decades preserving some of England's most remarkable cider and perry traditions — often with a healthy dose of luck along the way. In this episode, Charles joins Cider Chat from Gloucestershire to talk about the story behind Stinking Bishop cheese and its Wallace & Gromit fame, rare and disappearing perry pears such as Dymock Red, his historic distillery, Gloucester cattle, and a lifetime rooted in the orchards and traditions of the region. 00:00 Charles Martell on Quality of Life 00:30 Welcome to Cider Chat 02:05 Out and About in Ciderville 02:57 Filming Chronicle at New Salem's Museum Orchard 07:13 Totally Cider Tours and a France Preview 07:54 Arriving at Hunts Court 08:56 How Charles Became a Farmer 10:16 Saving Rare Perry Pears 13:54 Small Farm, Low Volume, High Value 16:22 Books and Lost Fruit Varieties 21:55 The Curious Names of Perry Pears 23:48 Perry Versus Cider 25:37 Saving Rare Gloucester Cattle 30:12 Discovering the Farm's Distilling History 32:23 A Wood-Fired Copper Still 34:52 The Historic Distilling House 35:50 A Look Around the Courtyard 37:36 Tracing the Distilling House's Origins 38:12 Building the German-Made Still 39:38 The Stories Behind the Spirits' Names 40:30 Tasting Poireau 42:17 Pommeau and Barrel Aging 44:45 May Hill and the Surrounding Landscape 46:53 Stinking Bishop and Wallace and Gromit 49:07 Single and Double Gloucester Cheese 50:58 Cheese Pairings, Rinds, and Bacteria 57:20 Hulla Baloo Blue Cheese 58:36 A Turning Point for Perry 59:57 Growing Perry Pear Trees 01:02:59 Where to Buy and How to Visit 01:04:10 Final Reflections and Farewell 🍎 Get the full story, photos, links and more in the Episode 519 show notes at CiderChat.com. Listen & Subscribe 🍎 Apple Podcasts 🎧 Spotify ▶️ YouTube Learn More 🌐 Episode show notes: Charles Martell's Stinking Bishop, Lost Pears and Pure Luck 📰 eCiderNews: https://ciderchat.com/ecidernews/ Support Cider Chat 🍎 Become a Cider Chat Patron: https://www.patreon.com/ciderchat Stay Connected 🌐 https://ciderchat.com 📸 Instagram: @ciderchatciderville 📘 Facebook: Cider Chat

"I've never been on holiday in my life. I work 365 days a year. I enjoy what I do." — Denis Gwatkin A few friends, some old cider-making equipment, and enough cider to share before heading to the pub. That was the plan. Then a stranger stopped at the farm gate, and Denis Gwatkin's homemade perry took an unexpected journey. In Herefordshire's Golden Valley, Cider Chat host Ria Windcaller sits down with Denis at Gwatkin Cider Mill's Red Cow restaurant. What began as making cider for friends has grown into a destination for farmhouse cider, perry, food, camping, and music festivals. Denis shares how it all came together and takes the long view on changing tastes. Strawberry cider helps pay the bills, but what happens to traditional bittersweet orchards when the market wants something different? Through it all runs a deep attachment to the farm and a clear enjoyment of the life he has built. In This Cider Chat The chance encounter with CAMRA's John Hallam that brought Denis's perry to a wider audience. How customer requests helped turn a cider shop into a destination. Changing tastes, fruit cider, and the future of bittersweet apple orchards. Natural fermentation, oak barrels, and stainless steel. How bag-in-box packaging and flash pasteurization changed the business. Selling cider face to face at agricultural shows and food festivals. Lessons from Denis's uncle, Brian Browning, on fruit and perry making. Finding satisfaction in a life where farming, cider, and home are intertwined. Ciders and Perry Discussed Kingston Black, Foxwhelp, Yarlington Mill, Norman, Stoke Red, Silly Ewe, No Bull, and Squeal Pig perry. Denis also discusses strawberry cider and recalls that his early award-winning perry was probably made from Moorcroft pears. Out and About in Ciderville CiderFeast Boston: November 14, 2026, at the South Boston Lithuanian Citizens' Association. Ria will be attending and recording conversations. Going too? Connect on Instagram @ciderchatciderville. Cider gains another competition platform as the Argentina Spirits Awards adds cider alongside mead and kombucha. A preview of the French Blossom Time Totally Cider Tour planned for late April 2027, visiting Paris, Normandy, and Brittany, including a hike at Étretat. A potential UK Totally Cider Tour in August 2027, with dinner at Gwatkin Cider Mill on the itinerary wish list. To join the interest list for either tour, email [email protected]. Contact Info for Gwatkin Cider Website: Gwatkin Cider Restaurant and camping: Gwatkin Red Cow Location: Moorhampton Park Farm, Abbey Dore, Herefordshire, HR2 0AL, England Telephone: +44 (0)1981 551906 Down on the Farm Festival Golden Valley Vintage & Country Fair Time Stamps 00:00 Cider as a Way of Life 00:23 Introducing Denis Gwatkin 01:15 Out and About in Ciderville 03:17 Cider Community and 2027 Tours 06:32 At Gwatkin Cider Mill with Denis 07:45 Farm Roots and Cider History 10:28 An Accidental Start and Award-Winning Perry 16:12 From Cider Shop to Destination 18:07 Festivals, Camping, and Farm Life 21:47 Changing Tastes and Fruit Cider 27:21 What Changing Tastes Mean for Orchards 29:15 Staying True to Traditional Cider 30:23 Natural Fermentation 32:34 Cider-Making Equipment 34:14 The Bag-in-Box Breakthrough 36:38 Selling Cider at Shows 37:55 Lessons from a Life in Cider 41:38 Exploring the Gwatkin Cider Range 42:33 A Passion for Perry 47:04 Orchards and Sourcing Fruit 48:17 Visiting Gwatkin and Final Thoughts 50:16 "Strange Apples" Outro Song Listen & Subscribe 🍎 Apple Podcasts 🎧 Spotify ▶️ YouTube   Learn More 🌐 Episode show notes: https://ciderchat.com/podcast/518-denis-gwatkin-cider/ 📰 eCiderNews: https://ciderchat.com/ecidernews    Support Cider Chat If you enjoy independent cider journalism and conversations with cider makers from around the world, consider supporting Cider Chat. 🍎 Become a Patron or Commercial Partner: https://www.patreon.com/c/ciderchat   Stay Connected 📬 Story tips: [email protected] 📱 Instagram: @ciderchatciderville

Jeffrey House and his wife Angela founded the California Cider Company in 1993 and built ACE Cider into a nationally distributed brand before selling the company in 2021. In this Cider Chat, Jeffrey gets into what it actually takes to build a cider business: distribution, margins, product development, persistence, scaling, knowing when to sell, and why making great cider is only part of building a valuable company. Mentions in this Cider Chat - Boston CiderFeast – November 14, 2026  - French Cider Blossom Time Tour – April 24–May 1, 2027 – Find out about Totally Cider Tours: https://ciderchat.com/totally-cider-tours/ - eCiderNews – This week's story features the new Somerset cider box collaboration from Wilding Cider and Rawlins Family Cider- Wilding and Rawlins Team Up on Somerset Cider Box Time Stamps 00:00 Cider Without Overthinking 02:13 The ACE Cider Origin Story 03:19 Out & About in Ciderville 06:05 Cider Events, Tours & News 09:31 Meet Jeffrey House 11:18 From Local Apples to National Scale 15:52 Building a Cider Company to Sell 18:58 Immigration & the Early Hustle 24:19 Finding Product Winners 30:34 The Reality of Cider Distribution 33:37 Building the Brand & Planning an Exit 37:21 Location, Costs & Business Decisions 38:32 Serendipity, Timing & Luck 39:58 The Entrepreneurial Mindset 41:58 Building a Product vs. Building a Business 42:29 The Pareto Principle & Persistence 44:41 Scaling, Cash Flow & Margins 46:38 Standing Out with Fruit Ciders 47:35 Selling ACE Cider 52:26 The Reality of Corporate Ownership 54:11 How the Cider Market Has Evolved 56:07 The Origins of ACE Fruit Ciders 58:36 Jeffrey House on Cider's Future 01:00:43 The Cider King 01:01:52 Ria's Wrap & Totally Cider Tour 01:03:17 Closing Song Listen & Subscribe 🍎 Apple Podcasts 🎧 Spotify ▶️ YouTube Learn More 🌐 Episode show notes: https://ciderchat.com/podcast/517-what-made-ace-cider-brand-worth-40-million/ 📰 eCiderNews: https://ciderchat.com/ecidernews  Support Cider Chat If you enjoy independent cider journalism and conversations with cider makers from around the world, consider supporting Cider Chat. 🍎 Become a Patron or Commercial Partner: https://www.patreon.com/c/ciderchat Stay Connected 📬 Story tips: [email protected] 📱 Instagram: @ciderchatciderville

What does time taste like? Join Cider Chat MC Ria on the 2026 Totally Cider Tour through Normandy, Domfrontais and Brittany, where cider, poiré, Pommeau and Calvados become a way of experiencing place, people and time. The journey begins with a reconnaissance adventure near Étretat and continues into orchards, cellars and conversations with makers, including Jacques Perritaz of Cidrerie du Vulcain and Eric Bordelet. At Eric's table, a tasting across vintages reveals how cider, poiré and Cormé continue to transform in the bottle. Then hear directly from the people who traveled on the tour about what surprised them, what they learned and what they'll remember from cider country in France. Mentions in This Cider Chat Totally Cider Tours Bent Ladder Estate Ciders & Wine | Episode 392 Giard | 13 Generations Making Cider, FR | Episode 177 France Blossom Time Tour 2027 Interested in joining the next Totally Cider Tour to France? Email [email protected] Timestamps Note: Cider Chat uses dynamic ad insertion. Depending on the ads served, actual playback times may vary slightly from the timestamps below. 00:00 Lost After Dark in Normandy 01:16 Finding the Trail Back 03:02 Welcome to Cider Chat 04:07 Reconnaissance in Étretat 08:25 La Mer à Boire with Jean-François Bougeant 10:05 An Unexpected Normandy Dinner 10:50 The Totally Cider Tour Begins 12:46 Meeting Jacques Perritaz 14:06 Learning to Work with Tannins 14:52 Drought, Deep Soil and Healthy Trees 16:04 Tasting Time with Eric Bordelet 18:43 Argelette Across the Years 23:27 Cormé and Transformation in the Bottle 25:48 Ted's France Tour Reflections 33:16 The Magic of Low-ABV Cider and Poiré 33:43 Carla and Galen's Tour Reflections 34:46 What the Calvados Cellar Teaches You 37:03 Learning from the Distillers 38:53 Discovering the Range of Calvados 40:28 Joyce and Andy's Tour Reflections 42:21 Discovering Poiré and French Towns 44:41 Discovering Pommeau and Calvados 46:58 Martin on Aged Perry and Access 54:57 France Tour Wrap and Blossom Time 2027 Listen & Subscribe 🍎 Apple Podcasts 🎧 Spotify ▶️ YouTube Learn More 🌐 Episode show notes: https://ciderchat.com/podcast/516-totally-cider-tour-france/ 📰 eCiderNews: https://ciderchat.com/ecidernews Support Cider Chat If you enjoy independent cider journalism and conversations with cider makers from around the world, consider supporting Cider Chat. 🍎 Become a Patron or Commercial Partner: https://www.patreon.com/c/ciderchat Stay Connected 📬 Story tips: [email protected] 📱 Instagram: @ciderchatciderville

What happens when a cider region has the apples, but not centuries of rules telling cidermakers what cider is supposed to be? Recorded at CiderCon 2026 in Providence, Rhode Island, this World of Cider session brings together three Latvian cider makers and Asnāte Ziemele of Baltic Cider. The Baltics have a long apple-growing heritage, but their modern cider movement is remarkably young. That gives today's makers room to experiment with local heirloom apples, wild seedlings, European cider varieties, pét-nat, still cider, wild fermentation and more as they develop their own Baltic cider identity. In This Cider Chat Why Baltic cider is something of a blank slate Northern climate, orchards and local apple varieties Wild seedlings, crab apples and European cider varieties Pét-nat, still cider and wild fermentation Building consumer understanding of real cider Organic orchard practices and wildlife pressure Cider regulations, ABV and taxes Food pairings and where to find Baltic cider Building a Baltic cider identity without fixed traditions Featured Panel Asnāte Ziemele | Baltic Cider Jānis Matvejs | Abuls Cidery Mārtiņš Knipšis | Pienjāņi Cidery Māris Plūme | Mr. Plūme Cidery   Timestamps 00:00 Baltic Cider Blank Slate 01:16 Host Intro and Cider Tours 03:17 Why the Baltics Now 04:05 Meet the Baltic Cider Association 04:52 Origins After 1991 05:57 Climate and Growing Conditions 08:17 Orchards and Apple Types 10:22 Styles and Ingredients 11:39 Challenges and Marketing 12:07 Abuls Cidery Story 14:36 Abuls Orchard and Pét-Nat 16:30 Pienjāņi Orchard Journey 19:47 Conservative Dry Cider Approach 21:51 Mr. Plūme Philosophy 26:17 Wild Fermentation Method 28:01 Audience Q&A and Sweet Cider 28:45 Real Cider Education 29:59 Selling Sweet and Natural Cider 30:16 Restaurants Build Awareness 31:09 Organic Orchard Practices 33:03 Wild Apples and Bitters 33:46 ABV Limits and Taxes 35:37 Building a Baltic Cider Identity 36:49 Apples in Latvian Life 38:54 Food Pairings with Cider 40:01 Where to Drink Baltic Cider 41:17 Market Niches and Bottles 43:11 Baltic Cider Association Communication 44:28 Regulations and Labeling 47:20 Fences and Wildlife Pressure 47:57 Grafting and Tree Sourcing 48:58 Closing Thanks and Signoff Listen & Subscribe 🍎 Apple Podcasts: https://podcasts.apple.com/us/podcast/cider-chat/id1054230417 🎧 Spotify: https://open.spotify.com/show/25z9PBrbF5ERsv8X0SDWIV ▶️ YouTube: https://www.youtube.com/@CiderChat Learn More Cider Chat: https://ciderchat.com/ eCiderNews: https://ciderchat.com/ecidernews/ Support Cider Chat Support independent cider media and become a CiderGoingUP patron: https://ciderchat.com/cider-going-up/ Stay Connected Cider Chat: https://ciderchat.com/ Instagram: https://www.instagram.com/ciderchat/ Facebook: https://www.facebook.com/ciderchat Send story tips: [email protected]

Lees are more than sediment at the bottom of a tank. Recorded at CiderCon 2026 in Providence, Rhode Island, cidermaker and fermentation consultant Ryan Monkman explores how cidermakers can put lees to work throughout fermentation, élevage, and bottling. Ryan digs into fine and gross lees, cracking lees, bâtonnage, autolysis, oxygen management, fault correction, bottle conditioning, and practical ways to decide which lees to keep and which to let go. Timestamps 00:00 Cider Is Sensory 02:25 News From Ciderville 04:29 Back To CiderCon 05:29 Fine, Gross And Cracked Lees 07:58 Passive To Active Uses 09:29 Harvesting And Storing Lees 13:16 Cracking Lees 18:53 Why Crack Fresh Lees 21:46 Using Lees In Fermentation 26:15 Bâtonnage And Élevage 28:30 Using Lees To Correct Faults 31:10 Bottling, Canning And Kegging 35:22 Dosing Lees For Ancestral Cider 36:41 Traditional Method And Sur Lie 38:07 What To Watch For With Lees 39:55 Bâtonnage Timing And Technique 41:55 Bâtonnage And Oxygen 43:25 Cracked Lees And Autolysis 44:26 Building Three Cider Styles 47:03 Élevage Strategies 48:17 Bottling The Three Ciders 49:35 Lees, Yeast And Terroir 50:54 Ryan Monkman Wrap Up Mentions in This Cider Chat eCiderNews Cider led the August Beer Purchasers Index for the first time, coming in ahead of imports. Michigan's important fall cider season An update to the remembrance of cider author and advocate Ben Watson, with additional reflections from his longtime friend Annie Card. Subscribe to eCiderNews for the latest cider news and analysis. Totally Cider Tours | France Ria is heading back to France with Totally Cider Tours for an autumn journey through French cider country, with more stories from the orchards and cideries coming to Cider Chat. CiderFeast Brooklyn CiderFeast returns to Brooklyn on October 3, bringing cider makers and cider fans together in New York City. Listen & Subscribe 🍎 Apple Podcasts: Apple Podcasts 🎧 Spotify: Spotify ▶️ YouTube: YouTube Learn More 🌐 Episode show notes: https://ciderchat.com/podcast/514-doing-more-with-lees/ 📰 eCiderNews: eCiderNews Support Cider Chat If you enjoy independent cider journalism and conversations with cider makers from around the world, consider supporting Cider Chat. 🍎 Become a Patron or Commercial Partner: Patreon Stay Connected 📬 Story tips: [email protected] 📱 Instagram: @ciderchatciderville

What happens when a cidermaker decides to do less and give cider more time? Spencer Morris of Sowams Cider Works in Warren, Rhode Island, makes cider with more than 70 apple varieties, old mechanical rack-and-cloth presses, glass demijohns and a remarkably hands-off approach. Explore still cider, single-varietal apples, long aging on the lees, native fermentation, and why some Sowams ciders aren't released until they are three or four years old. Timestamps *]:pointer-events-auto R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]" dir="auto" data-turn-id="f4dc7e49-9de6-4914-ad45-cd7bb6b521f7" data-turn-id-container="f4dc7e49-9de6-4914-ad45-cd7bb6b521f7" data-testid="conversation-turn-10" data-turn="assistant"> 00:00 Doing Less and Giving Cider Time 00:25 Meet the Guest 01:59 Single Varietal Cider 05:25 News from Ciderville 08:24 Fall Cider Festivals 10:29 Arriving in Rhode Island 12:55 Inside Sowams Cider Works 14:38 Spencer's Cider Story 18:38 Orchard and Rootstocks 22:37 Harvest Timing 24:55 Fermenting in Demijohns 31:59 No Sulfites, No Filtration 35:15 Aging Cider and Favorite Apples 37:07 Storing Apples Before Pressing 37:49 Concentrating the Fruit 38:30 Culling Apples and Sediment 40:53 Hands-Off Fermentation 42:07 Customers and the American Palate 46:15 Rhode Island Heritage Apples 48:53 Tasting the Orchard Blend 51:44 Serving Cider and Batch Numbers 55:03 Blending Apples at the Press 58:04 Tasting Rhode Island Greening 01:01:13 Weather and Vintage Variation 01:02:17 Visit Sowams and Final Thoughts   Listen & Subscribe 🍎 Apple Podcasts 🎧 Spotify ▶️ YouTube Learn More 🌐 Episode show notes: https://ciderchat.com/podcast/513-sowams-cider/ 📰 eCiderNews: https://ciderchat.com/ecidernews Support Cider Chat If you enjoy independent cider journalism and conversations with cider makers from around the world, consider supporting Cider Chat. 🍎 Become a Patron or Commercial Partner: https://www.patreon.com/c/ciderchat Stay Connected 📬 Story tips: [email protected] 📱 Instagram: @ciderchatciderville

Cider Chat MC Ria Windcaller reads her August eCiderNews editorial, Plant the Damn Apple Tree, reflecting on entrepreneurship, uncertainty, abundance, and what an apple tree might teach us about the time in between. FROM THE EDITOR'S DESK: SUMMER 2026 NEWS CYCLE REFLECTIONS Cideries close. People in our community are passing. The weather is never dull. And somewhere in all of that is a question: Knowing how uncertain the outcome is, would you choose otherwise? READ THE ORIGINAL eCIDERNEWS EDITORIAL Plant the Damn Apple Tree https://ciderchat.com/plant-the-damn-apple-tree/ EPISODE 512 TIMESTAMPS 00:00 Editorial Welcome 01:08 Maybe and the News 02:16 Why We Keep Trying 02:43 Cidery Closures Context 03:56 My Entrepreneur Ledger 05:45 Choosing Abundance 07:01 Plant the Apple Tree 07:52 Time and My Mom 08:48 Deal and Sign Off 09:50 Ciderville Outro Chant 🍎 Subscribe to eCiderNews 🎙️ Listen to Cider Chat Support Cider Chat If you enjoy independent cider journalism and conversations with cider makers from around the world, consider supporting Cider Chat. 🍎 Become a Patron or Commercial Partner: https://www.patreon.com/c/ciderchat Stay Connected 📬 Story tips: [email protected] 📱 Instagram: @ciderchatciderville

Hungary may not have a centuries-old cider tradition like England or France, but that is exactly what makes its modern cider movement so exciting. In this episode, Cider MC Ria Windcaller travels to Budapest to meet András Kovács and Marcell Lukatsi, founders of Bright Cider, who are helping shape what Hungarian cider can become. From traditional method sparkling cider and heirloom apple varieties to the newly formed Hungarian Cider Association and the country's first-ever Cider Salon, discover how a new generation of makers is defining a distinctly Hungarian cider identity. Along the way, you'll hear how two friends turned a shared love of cider discovered on ski trips into one of Hungary's most innovative cideries, why forgotten local apple varieties matter, and how cider can open the door to unexpected discoveries in art, history, and culture. Timestamps 00:00 Hungary Cider Surprise 01:14 Show Intro and Guests 02:40 Ciderville News Roundup 04:48 French Cider Tour Preview 06:48 Tea Room Interview Setup 10:27 Bright Cider Origin Story 12:14 Naming Bright Cider 13:52 Founders' Backgrounds 19:29 Pandemic Launch and Team 20:31 Traditional Method Focus 22:07 Hungary's Heirloom Apples 26:17 Rosie and Product Lineup 29:24 Vranja Quince Blend 29:58 Cider Lineup Overview 30:43 Ice Cider Cryo Method 31:30 Yeast Choices Explained 32:47 Stainless Steel and Eco Focus 35:50 Events and Finding Bright Cider 37:45 Hungarian Cider Association 39:10 Defining Cider in EU Law 43:03 Apples, Pears and Orchards 47:13 Future Plans in Etyek 50:48 Travel Reflections and Signoff Listen & Subscribe 🍎 Apple Podcasts 🎧 Spotify ▶️ YouTube Learn More 🌐 Episode show notes: https://ciderchat.com/podcast/511-hungarian-cider-comes-of-age/ 📰 eCiderNews: https://ciderchat.com/ecidernews  Support Cider Chat If you enjoy independent cider journalism and conversations with cider makers from around the world, consider supporting Cider Chat. 🍎 Become a Patron or Commercial Partner: https://www.patreon.com/c/ciderchat Stay Connected 📬 Story tips: [email protected] 📱 Instagram: @ciderchatciderville

Most cider makers dream of expanding their barrel program. Jason Lummen did the opposite. In Episode 510, Ria Windcaller visits The People's Cider Company in Grand Rapids, Michigan, where Jason explains why he shifted from barrel-aged ciders to dry, sessionable ciders that keep people coming back for another round. Along the way, they discuss local apples, pub culture, changing American tastes, and what it means to build a cidery around community rather than complexity. Time Stamps   00:00 Craft Palate Lightens   01:04 Meet Jason Lummen   02:06 Welcome to Cider Chat   04:02 GLINTCAP Reunion Story   06:43 Ciderville News Roundup   10:09 Totally Cider Tours   11:27 Sessionable Success Shift   12:21 Cheers with Pommeau   12:45 Fruit Ridge Apple Sourcing   15:13 Old Orchards vs. Trellis Systems   18:29 Cider Maker Origin Story   23:44 The Pressing "Aha!" Moment   25:49 Tiny Pub, Big Vibe   30:10 House Yeast and Wild Ferments   31:04 The Flavored Cider Debate   32:14 A No-Sulfites Philosophy   33:19 The Shift to Sessionable Cider   33:38 Brick Street Nightclub   35:32 Rethinking the Barrel Program   36:57 Why American Palates Are Changing   39:02 A Toast with Pommeau   39:45 The People's Cider Company Origins   42:24 The Raised Fist Logo   46:16 Winning Over New Cider Drinkers   50:44 COVID and the Patio Lifeline   52:28 Life as a Publican   53:28 The Best Part of the Job   56:37 Contact Info for The People's Cider Company   57:23 Closing Reflections 🍎 Find the full show notes for Episode 510 at CiderChat.com Direct Link: https://ciderchat.com/podcast/510-the-peoples-cider-company/ 🎙️ Listen wherever you get your podcasts and don't forget to subscribe so you never miss what's coming next in Ciderville. ▶️ Prefer to watch? Find Cider Chat on YouTube for more cider stories, orchard adventures, and global cider culture. 💛 Enjoy cider? Help keep #ciderGoingUP. Become a patron at: https://patreon.com/ciderchat

Episode 509 takes us to the heart of Latvia to meet Dace and Māris Plūme, the husband-and-wife team behind Mr. Plūme, an award-winning orchard cidery known for both still and naturally sparkling ciders. Their journey began with a chance taste of homemade cider that inspired Māris to train in Normandy and Austria before returning home to help shape Latvia's growing fine cider movement. Along the way, they explain why still cider deserves a place alongside sparkling cider, how heirloom apples define their work, the role of wild fermentation, and why patience is one of a cider maker's greatest tools. Ria also shares the latest News from Out and About Ciderville, including updates on CiderCon 2027, eCiderNews, GLINTCAP, orchards around the world, and this fall's French Cider Tour. Ciders tasted: • Semi-Sweet Still Cider • Pearadise Pet-Nat Timestamps Timestamps - 00:00 – Still Cider Origins - 00:23 – Welcome to Cider Chat - 02:31 – Ciderville News Update - 05:42 – Orchards Around the World - 08:48 – Fires and Normandy - 10:54 – Meet Mr. Plūme - 11:55 – Latvia and Location - 13:17 – Māris' Cider Journey - 15:34 – Latvian Traditions - 17:24 – Heirloom Apple Abundance - 19:29 – Orchard and Grafting - 22:20 – Learning the Craft - 25:52 – Life as a Married Cidermaking Team - 28:01 – A Microcidery Philosophy - 29:35 – Tours and Education - 30:59 – Bottle Sizes and Sales - 31:52 – Small Bottles and Hops - 32:44 – Wild Fermentation - 33:27 – The Story Behind Their Still Cider - 34:44 – Reading Latvian Labels - 35:35 – A Latvian Toast - 35:52 – Tasting the Still Cider - 36:58 – Why Still Cider Matters - 39:33 – Awards and Philosophy - 41:44 – Yeast and Apple Blends - 43:20 – The Baltic Cider Scene - 47:35 – Stopping Fermentation Naturally - 48:56 – Aging and Storage Challenges - 52:23 – Pouring Pearadise Pet-Nat - 54:40 – Flavor Notes and No Sulfites - 59:11 – Where to Find Mr. Plūme - 1:00:40 – Thanks and Sign Off - 1:02:42 – Closing Outro: We Like Cider Round

The announcement that CiderCon 2027 will be co-located with the Craft Brewers Conference sparked one of the most active online discussions the cider community has seen in years. In this episode of Cider Chat, ACA Board President Christine Walter joins host Ria Windcaller to discuss why the decision was made, the financial realities facing CiderCon, how the conference will operate alongside the Craft Brewers Conference, and what it means for the future of the American Cider Association. The conversation also explores cider's identity, the role of orchard-based producers and commercial brands, the ACA's current leadership structure, and whether this partnership is intended to become a long-term model. Whether you're planning to attend CiderCon 2027 or simply want to better understand the thinking behind one of the cider industry's biggest announcements, this episode offers an in-depth conversation on where things stand today. Time Stamps 00:00 Why CiderCon Is Co-Locating 00:15 Meet Your Host 01:31 CiderCon 2027 Shakes Up Ciderville 03:29 News Out and About Ciderville 04:51 French Cider Tour Update 08:48 Setting Up the Conversation 10:46 The Future of the American Cider Association 12:41 Why the ACA Chose This Partnership 16:25 Survey Results and Other Options 21:25 Protecting Cider's Identity 21:47 How Co-Location Will Work 28:30 Why Now? Lessons From Providence 32:37 Concerns About Beer Culture 34:46 Safety, Inclusion, and Progress 38:15 Headlines, Keynotes, and Programming 40:36 What Cider Can Learn From Beer 43:42 Big Cider, Small Cider 47:43 Messaging, Tours, and Community 51:46 Leadership and Financial Challenges 56:22 National Conference or Regional Future? 1:01:12 A One-Year Experiment? 1:03:56 An Invitation to Show Up 1:07:08 Host Reflection 1:09:21 Until Next Time in Ciderville 🍎 Find the full show notes for Episode 508 at CiderChat.com Direct Link: https://ciderchat.com/podcast/aca-cidercon-2027-questions/ 🎙️ Listen wherever you get your podcasts and don't forget to subscribe so you never miss what's coming next in Ciderville. ▶️ Prefer to watch? Find Cider Chat on YouTube for more cider stories, orchard adventures, and global cider culture. 💛 Enjoy cider? Help keep #ciderGoingUP. Your support helps keep Cider Chat on the air and makes it possible to share more conversations like this one. Become a patron at: https://patreon.com/ciderchat

Sometimes all it takes is one sip. It happened to the founders of Woodfolk Cider, Martha Lowry and Alistair Whitehead, and it can happen to YOU! What began as a shared love of food, drink, and hospitality eventually led them to plant orchards, build a cidery, and welcome visitors to their 87-acre farm in Ontario, Canada. Today, their orchard-based cidery sits among forests, rivers, rolling hills, and rows of young cider apple trees and the open invitation to expand your universe one glass at a time. TIMESTAMPS 00:00 The Cider Discovery Moment 00:52 Meet Woodfolk Cider 02:23 French Cider Tour Update 04:49 Secret Tap at Four Phantoms 07:53 eCiderNews Roundup 10:33 Welcome to Woodfolk's Orchard 12:18 The Farm and Family Origins 13:03 From Music and Brewing to Cider 15:09 Distilling, Spirits and Ontario Taxes 17:38 Building the Tasting Room Experience 18:17 The Woodfolk Cider Lineup 19:19 Introducing Tannic Cider to New Drinkers 21:17 The LCBO Challenge for Farm Cideries 24:14 Pressing Apples and Growing Orchards 26:51 Perry Pears, Climate and Terroir 29:22 Harvest-Based Fermentation 29:49 Barrel Aging and Neutral Oak 30:57 Learning From Happy Accidents 32:00 Yeast Choices and Orchard Diversity 33:48 Tasting Meadowland 34:54 Harvest Dates and Labeling Rules 36:23 Cider, Stewardship and Community 40:06 Modern Love Cider 40:39 Copper Moon and the Art of Blending 43:54 Food Pairings and the "Aha" Moment 46:33 Looking Five Years Ahead 48:17 Final Thoughts on Woodfolk Cider 49:55 French Cider Tour Reminder 51:04 Closing Theme Song Contact info for Woodfolk Cider Website: woodfolkcider.com Located near Orillia, Ontario, approximately 90 minutes northwest of Toronto. Mentions in this Cider Chat Totally Cider Tours eCiderNews French Cider Tour 2026 Cider Going Up Patreon Find the full show notes for Episode 507 at CiderChat.com Direct Link: https://ciderchat.com/podcast/507-woodfolk-cider-ontario/ Listen wherever you get your podcasts and don't forget to subscribe so you never miss what's coming next in Ciderville. Prefer to watch? Find Cider Chat on YouTube for more cider stories, orchard adventures, and global cider culture. 💛 Enjoy cider? Help keep #ciderGoingUP. Your support helps keep the podcast on the air and makes it possible to share more conversations like this one. https://patreon.com/ciderchat

Richard Yi of Brooklyn Cider House isn't interested in making cider that appeals to everyone. He's interested in making cider with personality and if you've ever enjoyed hearing a cider maker tell the story behind the glass, you're going to enjoy this conversation. In this epiosde, you'll hear how a young man who once imagined a future in engineering found his way into the family cider business. Richard shares the influence of his father, Peter Yi, the evolution of Brooklyn Cider House, and why embracing the unpredictability of fermentation has become central to his philosophy. Along the way, we discuss: • Growing into a family cider legacy • The transition from engineering to fermentation • Why cider doesn't need to taste the same every year • Orchard expression and vintage variation • The role of trust in fermentation • Brooklyn Cider House's approach to craft and authenticity • Building a cider culture that values difference over uniformity Whether you're a cider maker, orchardist, or simply someone who enjoys discovering what makes a cider unique, Richard offers thoughtful insights into the balance between tradition, experimentation, and family. TIMESTAMPS 00:00 Cider With Personality: Richard Yi's Approach to Craft Cider 01:34 Ciderville Standards Update 03:19 French Cider Tour 2026 Preview 04:50 Meet Richard Yi of Brooklyn Cider House 05:44 Family Roots, Wine, and the Path to Cider 07:23 Richard's Food Pairing Philosophy 09:31 Working Inside Brooklyn Cider House 10:43 Succession Planning and Learning the Craft 14:23 Building the New Paltz Farm and Orchard 17:28 Creating a Destination Tasting Room 18:27 Pizza, Barbecue, and Growing Crowds 21:10 Events and Community Building 23:15 Celebrating Korean Culture Through Cider 25:21 Craft Cider Versus Commodity Production 26:05 Native Yeast Fermentation and Cider Making 30:03 Wild Fermentation Versus Cultured Yeast 30:44 Small-Batch Ciders and Limited Releases 31:25 The Story Behind Nomad Cider 33:19 Nomad Cider Tasting Notes 35:24 Apples, Oak, and Barrel Aging 37:37 Sherry Cask-Aged Cider Explained 39:28 Lopez de Heredia and Winemaking Influence 42:15 Dance: A Basque-Inspired Fruit Co-Ferment 43:58 Dance Cider Tasting Notes and Technique 48:31 Innovation, Growth, and Consumer Trends 49:56 The Legacy of Peter Yi 51:17 Tandem Ciders Joins the CiderGoingUP Campaign 53:21 Cider Chat Summer Schedule and What's Next Mentions in this Cider Chat Tandem Cider in Michigan joing the #ciderGoingUp campaign 2026 French Cider Tour Ganzenhof Cider – Belgium eCiderNews Find the full show notes for Episode 506 at CiderChat.com Direct Link at: https://ciderchat.com/podcast/506-richard-yi/ Listen to wherever you get your podcasts and don't forget to subscribe so you never miss what's coming next in Ciderville. Prefer to watch? Find Cider Chat on YouTube for more cider stories, orchard adventures, and global cider culture. 💛 Enjoy cider? Help keep #ciderGoingUP - by supporting Cider Chat. Your support helps keep the podcast on the air and makes it possible to share more conversations like this one. #cidergoingup