Cider Chat

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 rooms The shift from hops (Fuggles, Northdown, Target) to cider and perry fruit Why perry making is "a walk through madness" compared to cider The discipline of pressing and storing tannic pears at their peak Wild fermentation: apiculate vs. Saccharomyces yeast and how they shape flavor Barrel aging as both art and alchemy The sensory nuance of minerality and mouthfeel Keeping barrels "organically clean" for wild ferments Rising temperatures and the modern challenges of traditional cider making Perry Pear Varieties Mentioned Butt – dense and slow to soften; can store for weeks Thorn – softens quickly, needs immediate pressing Judge Amphlett – early ripening, fast fermenting Winnall's Longdon – honeyed, complex, but fragile and quick to spoil Yellow 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!

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

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

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 France Why the TTB has no definition for Pommeau How hundreds of U.S. labels were approved without consistency The difference between fortified cider vs. Pommeau Why a COLA approval does not protect you from trademark or trade disputes U.S.–EU trade agreements and why Pommeau is not protected Risks for current makers using "Pommeau" on labels Why "American Pommeau," "Pommeau-style," or accurate class/type statements may reduce risk The opportunity for U.S. cider associations to create a new American term A call for a naming contest—what the U.S. cider world could build together Why truth in labeling matters beyond regulatory compliance Why this conversation needed to happen…ten years ago Contact info for Lindsey Zahn P.C. Website: https://www.zahnlawpc.com Previous Cider Chat episode with Lindsey : Episode 85 Lindsey Zahn on Cider Law TTB 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  

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

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 Beginners 382 Beginner Tips for Squeaky Clean Cider Equipment 384 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 off Secondary Fermenter – glass carboy of equal size Airlock and Bung Racking Cane or Auto-Siphon Sanitizer Hydrometer or Refractometer Tubing & 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 fermentation temperature to optimal range. Excessive Oxidation – Minimize headspace and avoid splashing when transferring. Contamination – Practice stringent sanitation and possibly discard contaminated batch. Sulfite Burn – Allow time for dissipation or use activated carbon treatment. Insufficient Carbonation – Verify yeast viability and sugar availability; maintain proper bottle conditioning temperature. Sediment in Bottles – Allow full clearing in secondary, use fining agents, and bottle carefully. Unexpected Flavor Changes – Allow time for maturation or blend with another batch. Pressure Build-up in Containers – Use an airlock or periodically vent the container. Cider Becomes Too Dry – Monitor gravity to stop fermentation at desired sweetness or back-sweeten with non-fermentable sweeteners. Mentions in this Cider Chat Totally Cider Tours New York Cider Fest – City Winery NYC November 15th

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 " data-medium-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2025/10/475-Phil-Kester-of-99PINES-with-bottles-of-Perry.jpg?fit=200%2C300&ssl=1" data-large-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2025/10/475-Phil-Kester-of-99PINES-with-bottles-of-Perry.jpg?fit=200%2C300&ssl=1" /> 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 Kingdom Edulis Restaurant – Toronto Cider House Luncheons NY Cider Fest November 15, 2026

At the base of Burrow Hill life moves at the pace of apples and oak. Here, Julian and daughter Matilda Temperley are testment to the value of family for carry a business such as cider and brandy forward into the next 100 years. "You have to believe in the Romance of it because you are thinking so far in advance" Matilda Temperly From orchards planted for future generations to brandy resting quietly in barrels for decades, the Temperleys embody what it means to think in centuries, not seasons. The Cider: Tradition and Terroir The mount at Burrow Hill is memorialized in ongoing instagram posts because it provides a magnificent centerpiece of endurance and beauty due to its simplicity of a lone a large sycamore tree, which has become a local landmark and symbol of the Somerset landscape. Julian Temperly began planting cider apples trees here over 50 years ago. Today there are acres of orchards in different pockets surrounding Burrow Hill. A notable 75 acre orchard that was purchased from the Showering family years ago now, is touted to be the largest standard cider apple orchard in the world. Here you find the classic Burrow Hill cider as a tannic, full-bodied, and balanced drink. The bottle-fermented Kingston Black and Stoke Red ciders are great for hang time with friends or fine dining. Every cider reflects its orchard origin, emphasizing flavor, heritage, and authenticity. Distilling Somerset's Spirit In 1989, Somerset Cider Brandy became the first licensed distiller of apple brandy in the UK since the 19th century. And they have been awarded Protected Geographical Indication (PGI) status. This status guarantees that the brandy is produced in a consistent and traditional manner within Somerset. Using unique Gazagne stills, which are continuous stills of French design, the Temperleys now have lovely range of offerings from Eau de Vie to 20-year-aged Somerset Cider Brandy. Their Pomona, is a blend of apple juice and brandy, celebrates Somerset roots. Looking Ahead The Temperly's 100-year plan focuses on replanting traditional orchards, cultivating local oak for future barrels, and sustaining multi-generational stewardship. The goal: to ensure that Burrow Hill remains a place where apples, family, and time converge into something extraordinary. Matilda Temperley in the Tasting Room at Somerset Cider & Brandy Contact info for Somerset Cider and Brandy at Burrow Hill Website: https://www.somersetciderbrandy.com Mentions in this Cider Chat 432: Ancha Gergely's Abaliget Garden Projects | Hungarian Cider Maker 431: Domaine Johanna Cécillon's Elegant Ciders | Brittany FR Totally Cider Tours - UK Cider Tour April 27th - May 3rd, 2026 French Cider Tour September 20th - 26th, 2026

What makes a Pét Nat cider sparkle naturally and how is it connected to the rural method you might have heard about in the UK? In this episode, we take a practical look at: What Pét Nat cider is and how it relates to the "rural method" A clearer way to describe fermentation: Active Ferment → Quiet Phase → Maturation When and how to rack cider for clarity and flavor How to time bottling for perfect natural carbonation Using a hydrometer to bottle safely at 1.005–1.010 SG Essential tips for bottle-conditioning without blowouts Why a little yeast haze can add charm to your finished cider Key Takeaways Pét Nat (Pétillant Naturel) means naturally sparkling where the bubbles come from fermentation finishing in the bottle. Racking is a simple but essential step to move cider off the lees without introducing oxygen. Skip the jargon: watch what your cider is doing, not just the calendar. Always use champagne-rated bottles and sanitize everything. The reward? Tiny bubbles, wild aroma, and the pure joy of cider alive in the glass. Cider Making Resource Cider Maker check list √ go to https://ciderchat.com/cider-making-equipment/ Cider Books, Orchard Care, Apple Id and Children's Books Mentions in this Cider Chat Cider Making How-to Episodes: 095: Cider Making at Home easy as 1-2-3 152: How to teach Cider Making 101 381: DIY Cider Making for Beginners 382: Beginner Tips for Squeaky Clean Cider Equipment 384: Beginner Cider-Making Tips for Primary Fermentation 386: Managing Cider's Secondary Fermentation – DIY Tips Fall Event - November 1, 25th Annual Apple Harvest Fest at Albemarle CiderWorks  

A Toast to Perry and Place Enjoy an intimate recording from the 2025 Totally Cider Tour_UK Edition. This unforgettable evening featured James Forbes of Little Pomona, leading guests through a cider dinner pairing in the Malvern Hills located on the border of Herefordshire and Worcestershire in England. James presents both a welcome Perry, Ciders and a very special aperitif. We beging with Brut Rosé Perry, crafted from perry pears co-fermented with local damsons. James shared how whole damsons are fermented via carbonic maceration to extract their rich color and flavor before being pressed with early season pears. The result: a radiant sparkling Perry with deep fruit notes and remarkable finesse. "We actually ferment the damsons whole in CO₂ and then co-press them with the first pears. It gives a whole new layer of aroma and flavor." — James Forbes A Cider for the Table Next up was a single varietal Stoke Red cider, a rarity from Little Pomona's usual blends. James described it as a "fully fermented" cider that is balanced and dry yet vibrant, with a whisper of natural sweetness from the Rural Method. This approach captures the cider before all sugars ferment out, creating harmony between acidity and fruit. Check out Wilding Episode with Sam Leach on the Rural Method "Stoke Red is one of my top three apples. In a less ripe vintage, that touch of sugar brings perfect balance." Select Cider Apples Dinner continued with Egremont Russet, a still cider with a light sparkle. The russet's golden skin and nutty depth create an almost wine-like cider. Notes of pineapple, anise, and honey appeared with each sip, echoing the richness of the food and the rustic charm of the evening. "FOMO" Caps the Night Dessert brought out a treasure: Little Pomona's "FOMO"—a playful nod to France's Pommeau. Only 192 bottles were made, combining distillate from Bramley apples and Kingston Black juice aged in chestnut barrels. It lent a sweet, amber nectar with layers of floral and plum notes, it was the perfect close to the evening. James Forbes with FOMO" data-medium-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2025/10/472-James-Forbes-with-Fomo.jpg?fit=200%2C300&ssl=1" data-large-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2025/10/472-James-Forbes-with-Fomo.jpg?fit=200%2C300&ssl=1" /> James Forbes with FOMO "We called it FOMO—a faux Pommeau—because you don't want to miss out on this one." The Spirit of the Malvern Hills The evening concluded with words from Deborah Fox CEO of the Malvern Hills Trust, who shared the rich history and heritage of this cherished landscape—home to ancient Perry pears, cider orchards, and centuries of cultivation. Ria Windcaller and Deborah Fox" data-medium-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2025/10/Ria-and-Deborah-Fox-200x300-1.jpg?fit=200%2C300&ssl=1" data-large-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2025/10/Ria-and-Deborah-Fox-200x300-1.jpg?fit=200%2C300&ssl=1" /> Ria Windcaller and Deborah Fox "We keep the hills unbuilt, un-encroached upon, and un-urbanized. …The Perry pear and cider have always been part of this land's story." Deborah Fox Contact info for Little Pomona Website: https://littlepomona.com Past episodes featuring Little Pomona 126: Little Pomona's Big Ciders! | Herefordshire, UK 181: The Cider Insider | 100 Craft Ciders to Drink Now 460: James Forbes on Little Pomona's Ciders & Legacy Contact info for Malvern Hills Trust Website: https://www.malvernhills.org.uk Mentions in this Cider Chat Vermont's 1000 Stone Farm – Farmers Hand Kitchen cider to watch for in 2026 Chapeau Bruin 465: The Integrated Table: Cider, Food, and Farming at 1000 Stone Farm Cider Chat Patreon 392: Bent Ladder Estate Ciders & Wine | Ohio Totally Cider Tours – France and UK

Newton Court Cider began as a 30-acre farm selling apples to Bulmers. When the market changed, Paul Stephens turned those same orchards into a modern day cider business. Front view of Newton Court's restaurant and visitor centre in Herefordshire, surrounded by orchards and outdoor seating." data-medium-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2025/09/471-Netown-Court.jpg?fit=300%2C200&ssl=1" data-large-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2025/09/471-Netown-Court.jpg?fit=300%2C200&ssl=1" /> Front view of Newton Court's restaurant and visitor centre in Herefordshire, surrounded by orchards and outdoor seating. His early inspiration came from Brian Shanks, the co-founder of Bold Rock Cider in Virginia. Though Bold Rock produces cider on a large, industrial scale, it was Brian's perspective as a New Zealander who admired Herefordshire's rich cider apple heritage that sparked Paul's drive to build something lasting at home. Today, the recently built out Newton Court tasting room/restaurant is booming showing that tourist and locals alike are thirsty for a full service destination. Cider Making at Newton Court It was noted by Paul that his parents open-minded approach helped the farm transistion into the cider destination that it is today. In additon, a recent collaboration with River Cottage led to the award-winning Elderflower Cider, proving that tradition and creativity can thrive together. Newton Court remains deeply rooted in sustainable farming and regional pride, helping to preserve the orchards and cider heritage of Herefordshire for future generations. Contact Info for Newton Court Website: https://www.newtoncourtcider.com Totally Cider Tours Showering – Shepton Mallet Mill horizontal tanks for cider " data-medium-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2025/09/Showering-Horizontal-tanks-200x300-1.jpg?fit=200%2C300&ssl=1" data-large-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2025/09/Showering-Horizontal-tanks-200x300-1.jpg?fit=200%2C300&ssl=1" /> Showering – Shepton Mallet Mill horizontal tanks for cider

In October 2024, Cider Chat MC Ria Windcaller recorded with Tom Vowles of Hedger Cider and Ben Crossman in Somerset. Initially, the two recordings felt like separate brand stories. Then, nearly a year later to the day as the produciton of this audio began and the transcript peeled away a story of entwined history came to light and a shared connection: Coates Cider of Nailsea. Tom Vowles" data-medium-file="https://i0.wp.com/ciderchat.com/wp-content/uploads/2025/09/470-Tom-Vowles-200x300-1.jpg?fit=200%2C300&ssl=1" data-large-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2025/09/470-Tom-Vowles-200x300-1.jpg?fit=200%2C300&ssl=1" /> Tom Vowles Suddenly a light bulb was illuminated! The Coates Cider Company was at the helm of the story and here at Cider Chat Central we saw the weaving in of the story behind both Nick Showering and Bob Cork episode on Triple Vintage! The story of cider is entwined in surprising ways and make perfect sense! Remembering Tom Vowles Tom walked Ria about his production room which showcased a massive rack and cloth press – that originally came from Coates: "It's a big old press, isn't it? Came out of Coates originally. We've put a lot into getting it running again, and it does the job." – Tom Vowles At the time of this recording Hedgers Cider had been opened for just 14 months and during that time had become a go-to place for cider fans. The fact that it is located 5 minutes from the Bristol Airport and along a major artery from Weston super-Mare to Bristol also helps. What we didn't expect was Tom unexpectedly passing away in June of 2025. At the time of this broadcast in fall of 2025, his wife Jo and their son David is now carrying Hedgers forward. Ben Crossman's Cider and Family History Ben's story reaches back to the 1930s, when his grandfather made cider alongside Redvers Coate. They even at one time considered a partnership. Ben Crossman" data-medium-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2025/09/470-Ben-Crossman-with-jug-of-cider-200x300-1.jpg?fit=200%2C300&ssl=1" data-large-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2025/09/470-Ben-Crossman-with-jug-of-cider-200x300-1.jpg?fit=200%2C300&ssl=1" /> Ben Crossman Tradition: Wild ferments, bittersweet varieties Continuity: Keeping cider alive through tough decades Parallel: A family path entwined with Coates' rise "It's funny, isn't it? The Coates family were massive, and yet they're not here anymore. But we're still making cider." – Ben Crossman Sidebar: Coates & Triple Vintage Founded 1925 by Redvers Coate in Nailsea Wartime boost: rationing and zoning expanded markets 1951 premium launch: Triple Vintage and Festival Vat 1956 takeover: Showerings doubled production Modern link: Showerings' Triple Vintage continues the name – launched in 2023 Reflection: Cider's Market Identity Cider was the choice drink for many and Perry once rivaled champagne and held prestige in Parliament. Today, the challenge is reclaiming value without losing openness. Like vinyl records and artisan bread, cider's comeback requires: Consistency of quality — season after season Audience engagement — beyond cider circles, into wine, food, and tourism Authenticity without snobbery — refined yet welcoming Contact info for Hedgers and Crossman's Hedger Cider: https://www.hedgercider.co.uk Crossman's Cider: https://www.crossmanscider.co.uk Mentions in this Cider Chat Totally Cider Tours Absolem Cider Apple Pie Bake Off – October 4, 2025 – judging starts at 4pm Kanga Cider

UK Cider Tour 2025 Audio Snap Shots Wallace and Ria in Bristol" data-medium-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2025/09/Ria-and-Wallace-in-Bristol.jpg?fit=200%2C300&ssl=1" data-large-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2025/09/Ria-and-Wallace-in-Bristol.jpg?fit=200%2C300&ssl=1" /> Wallace and Ria in Bristol In this Episode 469 of Cider Chat, we brings listeners inside the UK Totally Cider Tour 2025 through the voices of the guests who joined. From Somerset, Gloucestershire, Herefordshire, to Wales guests on this tour discovered not just cider and perry, but also community, history, and inspiration. First Impressions and Highlights Many guests shared that they signed up to experience places they couldn't access on their own. From the scale of Showering's Cider Mill, the second largest in the country to the intimate welcome at Oliver's, the contrast certainly left a deep impression. The discovery of Perry was a recurring theme. From Ohio travelers Chris and Megan who tasted their very first Perry on the tour, while Rodney from Virginia declared he'd be grafting Perry scions at home. Personal Connections Group Selfie with Sam Leach of Wilding Cider" data-medium-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2025/09/469-Group-selfie-Wilding-Cider-300x200-1.jpg?fit=300%2C200&ssl=1" data-large-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2025/09/469-Group-selfie-Wilding-Cider-300x200-1.jpg?fit=300%2C200&ssl=1" /> Group Selfie with Sam Leach of Wilding Cider For repeat travelers like Debbie and Bryce from California, the tour reaffirmed how relationships with makers enrich the experience: " They treat us like friends, not tourists." Ancha from Hungary spoke of the joy of hiking the Malvern Hills in the rain and celebrating with fellow cider lovers. Rachel and Mary of Kanga Cider in Texas noted the value of orchard insights for their own plantings back home, while Thomas from Australia praised the tour for covering the full spectrum of producers—from industrial to artisanal. Learning and Inspiration Guests emphasized that tasting ciders in their native terroir cannot be replaced by books or certifications. Dan from Spacetime Mead and Cider Works in Dunmore Pennsylvania highlighted how only by being in Herefordshire or Somerset can one grasp the range of English cider styles. Susan and Tom of Heeman's Cellars in Ontario pointed out how the pacing of the tour allowed real reflection—something missing from busier farm tours. The Takeaway Whether first-timers or repeat guests, everyone agreed: the Totally Cider Tour offers access, education, and camaraderie that can't be replicated alone. As David of Oregon said it best, "It wasn't really about the cider—it was about the people." Contact info for Totally Cider Tours Website page: https://ciderchat.com/totally-cider-tours/ For details on upcoming cider journeys and to join the waitlist, send an email to info@ciderchat.com and write in the heading Totally Cider Tours. Let us know how many are in your party Destinations you would like to visit Mentions in this Cider Chat Episode 469 425: Babycham to Triple Vintage – The Showering's Cider Legacy 450th Roger Wilkins – The Cider King 444: Worleys and Honey's: Somerset's Cider Makers 441: Wilding Cider and the Rural Method | Somerset, UK 454: Wild Ferment Meets Fine Cider: Inside Oliver's Barrel Room 460: James Forbes on Little Pomona's Ciders & Legacy 432: Ancha Gergely's Abaliget Garden Projects | Hungarian Cider Maker

Cider Maker and Founder Lee Van DeWater of Pierrepont Cider shares his story in this episode on how he is forages apples to share a taste of terroir from New York's North Country. Lee Van DeWater Foraging Apples for Cider - Sustainable? Lee's cider journey started with childhood memories of sweet cider and apple trees planted by his great-grandfather. But it wasn't until he worked in Montana—buying wine for a co-op that he connected cider and apples through fermentation. Western Cider of Montana help Lee get that spark/idea of a cider life, and the seed was planted. Pierrepont cider is a one-man operation, sourcing apples exclusively within the Little River Watershed. Many of the trees Lee uses are wild seedlings, unknown varieties that thrive in New York's tough climate. He honors the trees, the land, and water, seeing cider as a reciprocal act of love for place. Low-Intervention, High-Expression Lee is self-taught and intentionally minimalist. His ciders are: Wild-fermented Unfiltered Unsulfited Aged in stainless and neutral oak barrels Some of the most memorable ciders come from single trees. Others are blends of just a few wild apples growing together. He tracks everything via GPS and harvests with the patience and perspective of a forager. "The tree that holds its fruit until the first snow, that's climate-controlled storage," Lee laughs. Micro Batches, Big Intention What's available? 2024 Pet-Nat: lemony, spritzy, bright Brighter Later: a single-tree cider still in label design Orbed Road: a terroir-based expression of elevation Maple Sap Ciderkin: rehydrated pomace with local maple sap, sparkling and experimental Each bottle comes with its own story. You might not find hundreds of cases, but you'll find care, balance, and quiet brilliance. Contact Info for Pierrepont Cider Website: https://www.pierrepontcider.com Mentions in this Cider Chat Vermont & New York Cider Road Trip Series Part 1- 464: Czech Cider: From Roadside Apples to Cellar Ferments Part 2 -465: The Integrated Table: Cider, Food, and Farming at 1000 Stone Farm Part 3 - 466: Growing Cold-Hardy Trees at Saint Lawrence Nursery | NY Part 4 - 467: Canton Apples and Frosty Twig: New York Cider Makers Unite Totally Cider Tour_UK Edition 2025 Sign up for the "early-to-know" wait list for upcoming 2026 Totally Cider Tours CiderCon 2026 - Providence, Rhode Island February 2-5.

How Canton Apples and Frosty Twig Fused Two Brands into One In New York's "North of Upstate" region, in the town of Canton is the Canton Apples production building. It is now also home of a partnership shaping the local cider scene. Owner Joel Howie and cider maker Dan Gallagher live just a mile apart, and their skills mesh perfectly. Joel brings over a decade of experience growing apples, pressing sweet cider, and creating value-added products. Dan, a passionate fermenter, was ready to move beyond hobby scale when the two connected. Two Brands, One Vision Under Canton Apples & Cider, LLC, two product lines take shape: Canton Apples – approachable, consistent ciders for everyday enjoyment. Joel Howie" data-medium-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2025/08/467-Joel-Howie-in-the-Apple-storage-room-at-Canton-Apples-200x300-1.jpg?fit=200%2C300&ssl=1" data-large-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2025/08/467-Joel-Howie-in-the-Apple-storage-room-at-Canton-Apples-200x300-1.jpg?fit=200%2C300&ssl=1" /> Joel Howie Frosty Twig – small-batch, specialty ciders showcasing unique apples, fruits, and wild fermentation. Dan Gallagher" data-medium-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2025/08/467-Dan-Gallagher-on-the-Apple-bins-of-Canton-Apples-200x300-1.jpg?fit=200%2C300&ssl=1" data-large-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2025/08/467-Dan-Gallagher-on-the-Apple-bins-of-Canton-Apples-200x300-1.jpg?fit=200%2C300&ssl=1" /> Dan Gallagher Production takes place in a purpose-built facility designed for growth, with future plans for a taproom overlooking the orchard. Orchard Practices & Apple Diversity Between their combined orchards, Joel and Dan care for over 250 apple varieties — many planted by Bill McKentley of St. Lawrence Nurseries. These heritage and cold-hardy apples thrive in Zone 4, and every apple grown is put to use. When supplies run short, apples are sourced from other New York regions. Cider Making Approach Ciders range from wild-fermented pet-nats to cultured yeast ferments for consistency. Specialty ciders include Turkey Tree Wild Berry Pear cider Most ciders age 9–10 months before release, allowing flavors to develop naturally. Canton Apples cider and Frosty Twig Cider series" data-medium-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2025/08/466-Canton-Apples-cider.jpg?fit=200%2C300&ssl=1" data-large-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2025/08/466-Canton-Apples-cider.jpg?fit=200%2C300&ssl=1" /> Canton Apples cider and Frosty Twig Cider series Contact info for Canton Apples Website: https://cantonapples.com Mentions in this Cider Chat Totally Cider Tour_UK Edition 2025 Sign up for the "early-to-know" wait list for upcoming 2026 Totally Cider Tours Let us know how many in your party Vermont and New York Cider Road Trip series Part 1- 464: Czech Cider: From Roadside Apples to Cellar Ferments Part 2 –465: The Integrated Table: Cider, Food, and Farming at 1000 Stone Farm Part 3 – 466: Growing Cold-Hardy Trees at Saint Lawrence Nursery | NY

A Century of Cold-Hardy Trees Saint Lawrence Nursery in Potsdam, NY, has been helping cold-climate growers find success since the 1920s. Originally founded by Fred Ashworth and later expanded by Bill MacKentley, the nursery is now stewarded by Connor and Allyssa Hardiman, the third generation in a nonfamilial succession. What Sets Saint Lawrence Nursery Apart Cold-Hardy Genetics Over 250 apple varieties Trialed at temperatures as low as -34°F Trees that thrive from Alaska to Michigan Only Standard Rootstock Seedling Antonovka (apples) and Baccata (crabs) for resilience and longevity Trees that can live 100+ years More Than Apples Black walnuts, butternuts, hazelnuts, and berry bushes Custom grafting for heirloom preservation Regionally adapted selections from partnerships and testing plots Passing the Torch of Generational Wisdom and Branding The nursery was handed down without a sale. It was gifted by Bill to Connor in a rare act of agricultural generosity. The plan is to do the same one day. "Love is what makes the world go 'round," Bill often says, and it's embedded in every tree tag and planting guide. Cold Hardy Trees For Orchardists and Backyard Growers Most customers are small-scale planters or long-time loyalists. Whether you want just one tree to honor a grandparent or 100 cider apples for a startup orchard, Connor and Allyssa are here to help—with personal attention, a rich planting guide, and an option to let them choose the right tree for you. Contact Info for Saint Lawrence Nursery Website: https://www.slngrow.com/ Mentions in this Cider Chat Listen to Bill MacKentley's speach at New York Apple Camp 2023 391: Test Winters & Climate w/Saint Lawrence Nurseries (NY) Founder Totally Cider Tours Patrick McCauley Episode Feature – 302 Washtenaw County Cider Mille 1841- Today Topsoil Magazine

From Farm to Glass: Cider at 1000 Stone Farm At 1000 Stone Farm in Brookfield, Vermont, Kyle Doda and Betsy Simpson have built a dynamic model that unites organic farming, community-supported agriculture, small-batch cider. First came the farm and then over ten years, the couple expanded their offerings to include fruit trees, livestock, mushrooms, and now a seasonal restaurant and tasting room: The Farmers Hand Cider House & Kitchen. Besty is the Chef and a graduate of the Culinary Institue of Arts in New York. Besty Simpson and Kyle Doda" data-medium-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2025/07/465-besty-and-kyle-200x300-1.jpg?fit=200%2C300&ssl=1" data-large-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2025/07/465-besty-and-kyle-200x300-1.jpg?fit=200%2C300&ssl=1" /> Besty Simpson and Kyle Doda The Orchard & Philosophy Situated between 1,400–1,700 feet in elevation, the farm grows: Over 60 varieties of apples Plums, peaches, cherries, and Perry Pears Herbs interplanted with vegetables and orchard rows Livestock including lamb, pork, beef, and poultry And there is a dedicate grow space for a mushroom buisness Fruit is fermented on-site with minimal sulfites, both neutral and spirit oak barrels, and some filtered fresh juice for back-sweetening. The cidery prioritizes clean expressions of fruit and soil. Ciders Tasted During this Recording Volume One – Off-dry, barrel-aged, lightly back-sweetened Volume Two – Dry blend with Winesap, Kingston Black, Northern Spy Volume Three – Porter's Perfection and Ashmead's Kernel Tomcat – Gin barrel-aged cider, 10% ABV Graf – A farmhouse cider-beer hybrid aged in oak Gathering at The Farmers Hand Open seasonally, The Farmers Hand Cider House & Kitchen features hyperlocal meals built around the farm's own produce and meats. The space invites locals and visitors to connect over cider, community, and shared tables. There is seating at the bar and also outside on a brand new patio for the 2025 season. Contact Info for 1000 Stone Farm and The Farmers Hand Cider House & Kitchen Website: https://www.1000stonefarm.com Farm Store: Open daily, 8am–8pm (self-serve) The Farmers Hand: Seasonal hours; check website or Instagram for updates June through December Fridays 1-8pm & Saturdays 1-8pm Location: Brookfield, Vermont What is 1000 Stone Farm? What is The Farmers Hand Cider House & Kitchen? Can I visit the farm or tasting room? What kinds of cider are made at the farm? Who makes the food and cider? Mentions in this Cider Chat Totally Cider Tours UK_Edition 2025 Wolfkin Cider, Seattle Cider 375: Cider's Low Carbon Footprint | Wildbranch Cider, Vermont – Cedar Hannan

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 Smaek" data-medium-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2025/07/464-feature-200x300-1.jpg?fit=200%2C300&ssl=1" data-large-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2025/07/464-feature-200x300-1.jpg?fit=200%2C300&ssl=1" /> 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 winery He 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, 2026 Art + Science Concerts and Campouts start July 5th | Oregon De Groote Wei Cider Fest – August 16, 2025 | Netherlands The Flower Expo Paper Crane Cannabis – Boey Bertold  organic and regenerative family-owned farm Totally Cider Tour UK_Edition 20225 Related  

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" data-medium-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2025/06/463-Zydeco-feature-200x300-1.jpg?fit=200%2C300&ssl=1" data-large-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2025/06/463-Zydeco-feature-200x300-1.jpg?fit=200%2C300&ssl=1" /> 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" data-medium-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2025/06/463-Apple-Guy-Flowers-200x300-1.jpg?fit=200%2C300&ssl=1" data-large-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2025/06/463-Apple-Guy-Flowers-200x300-1.jpg?fit=200%2C300&ssl=1" /> Lucas of Apple Guy Flowers

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 " data-medium-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2025/06/462-Ciders-tasted-at-The-Newt-in-Somerset-300x200-1.jpg?fit=300%2C200&ssl=1" data-large-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2025/06/462-Ciders-tasted-at-The-Newt-in-Somerset-300x200-1.jpg?fit=300%2C200&ssl=1" /> 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 " data-medium-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2025/06/462-Charlie-Inns-Cider-maker-at-The-Newt-in-Somerset-200x300-1.jpg?fit=200%2C300&ssl=1" data-large-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2025/06/462-Charlie-Inns-Cider-maker-at-The-Newt-in-Somerset-200x300-1.jpg?fit=200%2C300&ssl=1" /> 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" data-medium-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2025/06/462-Ria-Luke-Benson-Arthur-Cole-of-The-Newt-in-Somerset-300x200-1.jpg?fit=300%2C200&ssl=1" data-large-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2025/06/462-Ria-Luke-Benson-Arthur-Cole-of-The-Newt-in-Somerset-300x200-1.jpg?fit=300%2C200&ssl=1" /> 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" data-medium-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2025/06/462-The-Newt-Feature-200x300-1.jpg?fit=200%2C300&ssl=1" data-large-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2025/06/462-The-Newt-Feature-200x300-1.jpg?fit=200%2C300&ssl=1" /> 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 2025 Ethic 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 on Moscow'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»).