Insights from recent episode analysis
Audience Interest
Podcast Focus
Publishing Consistency
Platform Reach
Insights are generated by CastFox AI using publicly available data, episode content, and proprietary models.
Est. Listeners
Based on iTunes & Spotify (publisher stats).
- Per-Episode Audience
Est. listeners per new episode within ~30 days
25,001 - 50,000 - Monthly Reach
Unique listeners across all episodes (30 days)
75,001 - 150,000 - Active Followers
Loyal subscribers who consistently listen
40,001 - 100,000
Market Insights
Platform Distribution
Reach across major podcast platforms, updated hourly
Total Followers
—
Total Plays
—
Total Reviews
—
* Data sourced directly from platform APIs and aggregated hourly across all major podcast directories.
On the show
Recent episodes
501: How to Taste Cider
Apr 29, 2026
Unknown duration
How Cider Is Made | Lessons from 500 Episodes of Cider Chat
Apr 22, 2026
Unknown duration
499: The Omnia Era of Cider | Pommes in Art Revisited
Apr 15, 2026
Unknown duration
498: Heeman's Cellar | Somewhere Cider from Ontario
Apr 8, 2026
Unknown duration
497:Beginner Cider Makers Q&A | Advice from Professional Cider Makers (Archive)
Apr 1, 2026
Unknown duration
Social Links & Contact
Official channels & resources
Official Website
Login
RSS Feed
Login
| Date | Episode | Description | Length | ||||||
|---|---|---|---|---|---|---|---|---|---|
| 4/29/26 |  501: How to Taste Cider | Welcome to Season 11 of Cider Chat. After 500 episodes exploring how cider is made, Episode 501 brings it back to the glass—how to taste cider in a way that actually feels natural. No jargon. No pressure. Just a simple, sensory approach: What do you smell? What do you see? What do you feel? Do you want another sip? Includes a quick mention of Great Lakes International Cider and Perry Competition and why judging is very different from everyday drinking. 00:00 Pommeau Snowy Epiphany 01:26 Stop Overexplaining Cider 02:59 Taste With Feelings 04:05 Season 11 Kickoff 04:34 Tours And Community News 05:52 Glintcap And Judging 09:38 Pour A Glass Together 10:13 Aroma First Impressions 11:58 Look And Notice 13:34 First Sip Reaction 14:07 Structure And Mouthfeel 15:59 Memories Around The World 18:49 Finish And Another Sip 20:30 Buy A Second Bottle 22:32 Final Sip And Wrap 24:03 Strange Apples Outro Find the full show notes for Episode 501 at CiderChat.com Direct Link at: https://ciderchat.com/podcast/501-how-to-taste-cider/ 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. | — | ||||||
| 4/22/26 |  How Cider Is Made | Lessons from 500 Episodes of Cider Chat | In this milestone Episode 500, we return to a simple question that has come up again and again over the past ten seasons of Cider Chat: How is cider made? After hundreds of conversations with cider makers, orchardists, historians, and fermentation experts around the world, this episode brings together the core lessons shared across 500 episodes - from orchard to bottle. This episode walks through the cider making process step by step, including: Apples and cider apple varieties Milling and pressing Fermentation and yeast Malolactic fermentation Barrel aging and lees aging Blending Bottling and conditioning The science behind cider making Throughout the episode, listeners are directed to past Cider Chat episodes where these topics are explored in depth with cider makers and experts from around the world. Episode 500 also reflects on the growth of Cider Chat, the global cider community, and the people who make up Ciderville. Thank you for listening, supporting, and being part of the journey to 500 episodes. 00:00 Welcome Episode 500 00:36 Season Voices Montage 01:51 Why Cider Chat 06:12 Cider Back To Basics 08:07 Orchard And Apples 11:10 Apple Stories And Resources 13:11 Milling And Pressing 16:57 Fermentation Essentials 18:27 Barrels And Oak Choices 19:30 Blending Art And Science 24:58 Time Bottling And Patience 25:43 Episode 500 Reflections 28:15 Thanks And Season Eleven 29:14 Outro And Bonus Banter Find the full show notes for Episode 500 at CiderChat.com Direct Link at: https://ciderchat.com/podcast/500-how-cider-is-made/ 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. | — | ||||||
| 4/15/26 |  499: The Omnia Era of Cider | Pommes in Art Revisited | Episode 499 of Cider Chat looks at the "Omnia Era of Cider" - a time when everything is happening at once in modern cider, from traditional methods to new styles and experimentation. Using art history and the Pommes in Art story as a guide, this episode explores how we often don't realize we are living in an important era until years later. This episode serves as a pause before Episode 500, where we return to the beginning and talk about how cider is made. 00:00 Episode 499 Prelude 01:00 Chaos Then and Now 03:31 Omnia Era Explained 05:46 Art as Cider Lens 06:13 Michelangelo David 08:45 Renaissance to Cider 11:13 Arcimboldo Fruit Portraits 13:35 Pomona and Vertumnus 16:35 Sack of Rome Shift 18:29 Mannerism and Omnia 23:17 Talking Pommes Banter 25:53 Looking to Episode 500 Find the full show notes and photos for Episode 499 at CiderChat.com Direct Link at: https://ciderchat.com/podcast/499-the-omnia-era-of-cider/ 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. | — | ||||||
| 4/8/26 |  498: Heeman's Cellar | Somewhere Cider from Ontario | In this episode of Cider Chat, we visit Heeman Cellars in Ontario, where a multi-generational strawberry farm expanded into cider and mead production focused on heritage apples, terroir, and experimentation. We taste blends, single varietals, and rare apples including Wayne, Swayzie – Pomme Grise, Yarlington Mill, and crab apples while discussing Ontario cider history, barrel aging, Pet Nat cider, and what it means to make cider that comes from somewhere. 00:00 Somewhere Cider Idea 02:17 Episode Setup Tom Heeman 03:44 Cider Travel Updates 06:16 Road To Episode 500 10:19 Heeman Farm Origins 11:18 Orchard Plans Partnerships 12:04 London Ontario Location 14:13 Apples Bees Cider Bug 15:28 Cider Mead Beginnings 17:18 Launching During Covid 19:58 Style Shift Toward Dry 23:26 Ontario Terroir Apples 25:48 Family Buy In 27:51 Tasting Flight Begins 30:10 Magic Apple Story 34:52 New Traditions Pet Nat 36:14 Somerset Blend Deep Dive 37:55 Ontario Blend Origins 38:23 Aging Takes Time 39:04 Yarlington Mill Pour 40:28 Terroir and Acid Balance 41:51 Somewhere Cider Philosophy 42:12 Happy Space Mission 45:16 Wayne Apple Discovery 47:13 Old World Notes Explained 51:32 Swayze Pomme Grise 55:15 Ontario Apple Golden Age 58:59 Sweet Crab Apple Shock 01:04:21 Clamping and Carbonic Trials 01:08:27 Wrap Up and Credits Find the full show notes for Episode 498 at CiderChat.com Direct Link at:https://ciderchat.com/podcast/498-heeman-cellars/ 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. | — | ||||||
| 4/1/26 |  497:Beginner Cider Makers Q&A | Advice from Professional Cider Makers (Archive) | This archival episode of Cider Chat brings together five experienced cider makers answering real-world questions from beginners at CiderCon 2019. Originally released as Episodes 174 and 175, this combined feature presents a comprehensive Q&A covering everything from fermentation and stabilization to business strategy, equipment, and scaling a cidery. The discussion bridges the gap between hobby cider making and commercial production, offering practical insights grounded in real experience. Panelists Marcus Robert – Tieton Cider Works, Washington Tim Godfrey – Golden State Cider, California Eleanor Leger – Eden Specialty Cider, Vermont Brent Myles – Sly Clyde Cider, Virginia Ben Calvi – Vermont Cider Co, Vermont Moderated by Cider Chat MC Ria Windcaller 00:00 Cider Choices Matter 01:27 Episode Setup 03:02 Ciderville Event News 05:41 Support The Podcast 06:31 Patron Shoutouts 10:34 Panel Introductions 14:34 Defining Cider 15:32 Lessons Learned 18:55 Residual Sugar Safety 23:51 Contract Vs Taproom 27:13 Ice Cider Deep Dive 33:11 Settling Juice Tips 34:40 Solids and Enzymes 35:06 Plastic Fermenters Tips 36:41 Profitability and Distribution 40:54 Learn on Someone Else 41:27 Core Ciders Strategy 45:43 Tasting Room Location 49:43 Funding and Crowdfunding 52:07 Essential Lab Gear 53:54 Filtration and Hopbacks 58:05 Fermentation Temperature Control 01:01:03 Wrap Up and Sign Off Find the full show notes for Episode 497 at CiderChat.com Direct Link at:https://ciderchat.com/podcast/497-beginner-cider-makers-qa/ 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. | — | ||||||
| 3/25/26 |  496: Liberty Ciderworks | Spokane, WA | Liberty Ciderworks in Spokane, Washington is an urban cidery focused on traditional methods. While located in the city, their cider reflects deep agricultural roots. Cider maker and founder Rick Hastings ferments with wild yeast, ages cider for 3 to 12 months, and source fruit from nearby orchards. This approach creates cider with structure, balance, and regional identity. This interview is with Jamie, who is a certified pommelier, and her husband Ben Pratt who both partnered with Rick in 2019. This interview was recorded at CiderCon in 2026. 00:00 Cider Eyes Open 00:40 Meet Liberty Cider 01:58 Ciderville News Kanga 04:46 Western Mass Cider Stop 07:51 Tour Prep And Pacing 12:53 Spokane Urban Cidery 15:09 Orchards And Sourcing 17:20 How They Joined Liberty 21:54 Tasting Room Third Place 23:29 Cider Series And Flights 29:33 Educating New Drinkers 31:07 American Apples Lineup 32:01 On The Table Golden Russet 32:22 Golden Russet Terroir 33:22 Tasting Notes Compared 35:31 Wild Yeast Unfiltered 38:43 Reserve Versus Core 39:19 Cider Club Shipping 41:59 Future Growth Strategy 44:14 Visit Spokane Taproom 46:38 Events Puzzle Festival 49:21 Barrel Program 55 Chain 52:39 Wrap Up Ciderchat 54:13 Closing Orchard Song Find the full show notes for Episode 496 at CiderChat.com Direct Link at: https://ciderchat.com/podcast/496-liberty-ciderworks/ 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 and support this podcast Cider Chat. Your support helps keep the podcast on the air and makes it possible to share more conversations like this one. | — | ||||||
| 3/18/26 |  495: Cider Barrels Speak | Bâtonnage & Barrel Aging | In this archive episode of Cider Chat, we go in a barrel cellar in Prince Edward County, Ontario, with Ryan Monkman of FieldBird Cider and Lee Baker of Keint-He Winery. Listening to Fermentation What Is Bâtonnage in Cider? Find Key Takeaways for Home Cider Makers Barrel Room Glossary SO₂ Calculator 00:00 Barrels as Dance Partners 00:29 Episode 495 Replay Setup 01:40 Ryan Monkman Spotlight 04:06 Ciderville News and Cider Salons 06:21 UK Blossom Time Tour Plans 08:18 Entering the Barrel Cave 10:38 Cellar Terroir and Humidity 13:33 Malolactic Fermentation Explained 15:32 Listening to Fermentation 17:51 Comparing Barrels With and Without Malo 21:50 Yeast Trials and Complexity 23:48 Lees Contact and Benefits 26:24 Bâtonnage Tools and Routine 30:47 Bâtonnage Demo in Action 33:49 Hands On Stirring and Smelling 34:17 Stirring The Lees 35:26 Blending For Complexity 36:47 Aging Timeline And Autolysis 38:47 Barrel Faults And Oxygen 41:58 Managing Flor And SO2 44:09 Measuring pH And Sulfur 49:56 Cleaning And Storing Barrels 53:03 Citric Sulfur Storage Method 57:04 Closing Notes And Farewell Find the full show notes for Episode 495 at CiderChat.com Direct Link at: https://ciderchat.com/podcast/495-barrel-aged-cider-tips/ 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. | — | ||||||
| 3/11/26 |  494: Humboldt Cider and the Historic Orchard of Albert Etter | In this episode of Cider Chat, we hear from Tom Hart of Humboldt Cider Company, located in Eureka, California along the rugged Pacific coastline behind what locals call the Redwood Curtain. We also discusses preserving the original Albert Etter orchard in Humboldt County and continuing the legacy of these historic cider apples. 00:00 Welcome to Cider Chat 00:38 Wickson Crab and Albert Etter 03:06 News Cider Salons Ahead 05:08 Hungary Salon and Champagne Cellars 09:08 Blossom Time and UK Tour 10:59 Support and Show Notes 12:04 Meet Tom Hart 12:30 Humboldt Cider Origin Story 14:36 Taproom and Local Crowd 16:17 Emerald Triangle Economy Shift 22:08 Apples Supply and Production 25:02 Brand Name and Partnership 26:35 Growth Plans and Cider Board Work 30:44 Juice Tankers and Redwood Roads 33:12 Humboldt Outdoors and Fishing 34:47 Where to Stay in Humboldt 35:02 Farmers Market in Arcata 35:59 Cider Batch Sizes and Varietals 37:02 Meet Albert Etter and Ettersburg 38:44 Etter Apple Legacy Varieties 42:12 Stewarding the Historic Orchard 44:47 Orchard Layout and Perry Pear 46:48 Rare Trees and Homestead Grafting 48:32 DNA Testing and Replanting Plan 58:08 Wildlife Challenges and Wrap-Up 59:54 Show Notes and Support the Podcast Find the full show notes for this episode at CiderChat.com Episode 494: https://ciderchat.com/podcast/494-humboldt-cider-albert-etter/ Listen to Episode 494 of Cider Chat® 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. 💛 If you love what you're hearing, please consider supporting Cider Chat. Your support helps keep the podcast on the air and makes it possible to share more conversations like this one. | — | ||||||
| 3/4/26 |  493: Cider as a Sport | Sidra in Asturias (Archive Edition) | What is Asturian cider? Asturian cider (sidra natural) is a traditionally fermented apple cider from Asturias, Spain, served through a high pour (escanciado) and shared socially in small servings called culines. This episode is part of the Cider Chat archive documenting global cider traditions and producers since 2015. In this epic replay from Season 2 of Cider Chat, Ria Windcaller traveled to Asturias, Spain, and sat down with Anzu Fernández, international delegate for La Sidra magazine and a lifelong ambassador of traditional Asturian cider culture. Find the full show notes for this episode at CiderChat.com Episode 493: https://ciderchat.com/podcast/493-cider-as-a-sport-sidra-in-asturias/ Listen to Episode 493 of Cider Chat® 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. 💛 If you love what you're hearing, please consider supporting Cider Chat. Your support helps keep the podcast on the air and makes it possible to share more conversations like this one. 00:00 Cider Is Sport Intro 00:37 Asturias Sidra Legacy 01:34 Rollup To Episode 500 02:49 Season Two World Tour 05:07 Ciderville News And Tours 07:15 Hungarian Cider Salon 09:13 Setting The Asturias Scene 11:12 Meet Anzu And La Sidra 14:05 Doctor By Day Cider By Night 16:24 Home Cider And Espicha 20:04 Tasting Notes And Apples 22:59 Basque Vs Asturian Styles 24:52 Associations And Big Market 26:28 Cider Pouring Competitions 28:46 How To Drink A Culín 29:48 Sharing One Glass 30:15 Cider Pourer Etiquette 31:55 Low ABV Session Drinking 32:24 Wild Fermentation Basics 33:20 Blending Igualación 34:58 Modern Cider Innovations 36:25 Cider Tourism Grows 38:22 Where To Drink Sidra 40:40 Unlabeled Bottles Explained 41:52 Vintage And Market Shifts 43:45 Defining Cider Origins 47:12 Climate And Apple Country 48:49 Tasting The Long Pour 49:56 Tech Talk And Standards 52:54 Closing Reflections | — | ||||||
| 2/25/26 |  492: Absolem Cider Company | Maine Cider Energy | This episode of Cider Chat explores the growing Maine cider scene through Absolem Cider Company in Winthrop, a farm-based cidery helping shape New England's evolving cider identity. Located on a 60-acre farm in Winthrop, Maine, Absolem Cider Company is a cidery that expresses place, heritage apples, and hospitality. In this episode, Ria sits down with cider maker Zach Kaiser to explore how Absolem blends traditional inspiration with modern experimentation. From wild-foraged apples and native fermentations to wine-inspired co-ferments and Basque-style pours, Zach shares how Maine's apple history is shaping a new generation of New England cider. 00:00 Intro Cask Cider 00:06 Meet the Guest 01:27 How Cask Service Works 03:08 Why Absolem Uses It 04:07 Episode Roadmap 04:48 Ciderville News MOFGA Workshops 07:19 Listener Shoutout Chalkys Cider 08:29 Featured Chat Begins 09:23 Absolem Farm and Tasting Room 10:31 Where Winthrop Fits in Maine 12:42 Zachs Cider Origin Story 14:24 Founding Absolem Through COVID 16:34 Coferments and Wine Blends 18:13 Wend Wild Apple Cider 22:32 Fermentation Yeast and Malo 24:57 Beer Hybrids and Collabs 25:39 Flagship Ciders to Try 27:18 Sidra Style Foeder Program 28:40 Taproom Vibe and Winter Maine 29:21 Year Round Tasting Room 29:31 Local Bar Vibe 30:41 Lake Town Tourism 31:41 Cider As Experience 32:22 Ice Cider And Mistelle 32:47 Brandy Barrel Aging 34:36 Lodging And Visits 35:14 Signature Events Calendar 35:30 Bembel Fest Details 37:57 Anniversary And Collabs 39:30 Pressing And Production 41:36 Heating And Expansion 42:58 Five Year Vision 44:30 New England Cider Association 50:12 Wrap Up And Links Find the full show notes for this episode at CiderChat.com Episode 492: https://ciderchat.com/podcast/492-absolem-cider-company/ Listen to Episode 492 of Cider Chat® 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. 💛 If you love what you're hearing, please consider supporting Cider Chat. Your support helps keep the podcast on the air and makes it possible to share more conversations like this one. | — | ||||||
Want analysis for the episodes below?Free for Pro Submit a request, we'll have your selected episodes analyzed within an hour. Free, at no cost to you, for Pro users. | |||||||||
| 2/18/26 |  491: Revisiting Randall Grahm | Cider Exploration Without Hesitation | An early conversation that explored possibilities cider was only beginning to consider. As Cider Chat moves toward its 500th episode, we revisit conversations from the earliest seasons, taking a long view of the moments that quietly shaped where cider and this podcast would go. This episode, originally recorded in Season One, features legendary winemaker Randall Grahm, founder of Bonny Doon Vineyard and a James Beard Award winner. At the time, inviting a winemaker onto a cider podcast felt like stepping outside the expected boundaries of the category. Looking back now, it marked a turning point. Long before many of these topics became common discussion in cider, this conversation explores: indigenous and wild yeast fermentation the use of pied de cuve to build healthy native fermentations beginning fermentations de novo each vintage blending philosophy borrowed from wine quince used as structure and aroma rather than juice perry through a winemaker's lens antique fruits like medlars cider as an expression of curiosity and place Randall Grahm" data-medium-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2019/07/Randall-Grahm-188-copy.jpg?fit=200%2C300&ssl=1" data-large-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2019/07/Randall-Grahm-188-copy.jpg?fit=200%2C300&ssl=1" /> Randall Grahm Find the full show notes for this episode at CiderChat.com Episode 491: https://ciderchat.com/podcast/491-randall-grahm-cider-history/ Listen to Episode 491 of Cider Chat® 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. 💛 If you love what you're hearing, please consider supporting Cider Chat. Your support helps keep the podcast on the air and makes it possible to share more conversations like this one. | — | ||||||
| 2/11/26 |  490: Let Cider Lead | An editorial on leadership, scarcity, and why cider no longer needs to borrow authority from beer or wine. In Let Cider Lead, host Ria Windcaller steps back from interviews to offer a clear-eyed reflection on the state of the cider industry, drawing on more than three decades in cider and nearly eleven years documenting the modern cider movement through Cider Chat. 00:00 Introduction and Episode Overview 01:02 Upcoming Cider Events 03:10 Totally Cider Tours 06:37 Cider Chat Schedule Update 08:00 Reflections on Cider Industry Leadership 10:53 Cider Industry Norms and Challenges 18:44 Call to Action: Let Cider Lead 19:50 Conclusion and Sign Off 20:25 Outro Song: Strange Apples Find the full show notes for this episode at CiderChat.com Episode 490: https://ciderchat.com/podcast/490-let-cider-lead/ Listen to Episode 490 of Cider Chat® 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. 💛 If you love what you're hearing, please consider supporting Cider Chat. Your support helps keep the podcast on the air and makes it possible to share more conversations like this one. | — | ||||||
| 2/4/26 |  489: Natural Cider Production Seminar | CiderCon 2025 | Natural cider is often misunderstood as funky, volatile, or flawed. Recorded live at CiderCon 2025, this seminar reframes natural cider as a philosophy of low intervention, balance, and intentional care, not a free pass for faults. Moderator Haritz is joined by Richard of Brooklyn Cider House and Jasper Smith of Son of Man (Oregon) to explore how Basque cider traditions influence modern natural cider production in the U.S. The panel dives into fermentation choices, malolactic fermentation, volatile acidity, sensory evaluation, and why great natural cider is defined by quality, not dogma. This conversation also examines how natural cider is judged in Spain, what tasting panels consider true faults, and why these ciders are designed first and foremost to be enjoyed with food. Ciders featured: Zapiain (Basque Country), Son of Man (Oregon), and Solstice (Brooklyn Cider House) Episode 489 Timestamps 00:00 Introduction to Basque Cider 00:25 Meet the Host: Ria Windcaller 00:42 The Magic of Sidra Natural 01:41 Exploring Natural Cider Production 02:32 Cider FOMO and CiderCon 03:34 Cider Chat Milestones and YouTube Channel 05:21 Thanking the Cider Chat Patrons 08:44 Featured Presentation: Natural Cider Panel 09:23 Defining Natural Cider 11:32 Production Techniques and Philosophies 27:05 Harvest Strategies and Apple Varieties 36:21 Exploring the Price Range of Ciders 37:01 The Science Behind Well-Integrated Volatile Acidity 38:31 The Role of Malolactic Fermentation in Cider 39:55 Tasting Panels and Quality Control in Basque Cider 42:44 Cider Pairing with Food: A Gastronomic Experience 44:31 The Cultural Significance of Cider in Spain 51:31 The Importance of Apple Varieties in Cider Making 55:43 Challenges and Rewards of Natural Cider Production 01:01:48 Final Thoughts and Future of Cider 01:06:55 Conclusion and Farewell Find the full show notes for this episode at CiderChat.com Episode 489: https://ciderchat.com/podcast/489-natural-cider-production/ Listen to Episode 489 of Cider Chat® 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. 💛 If you love what you're hearing, please consider supporting Cider Chat. Your support helps keep the podcast on the air and makes it possible to share more conversations like this one. | — | ||||||
| 1/28/26 |  488: Vintage Cider Label Lawsuit | A pending lawsuit spearheaded by Ron Extract of Garden Path Fermentation could change how cider makers label harvest year and "vintage" on cider over 7% ABV. Ron explains why the current TTB rules block truthful harvest-year labeling, how this impacts both producers and consumers, and what success would look like for the cider community. 00:00 Introduction and Podcast Overview 00:43 Cider Labeling Controversy 02:46 News and Events in the Cider World 04:56 Upcoming Cider Tours 09:16 Featured Presentation: Ron Extract on Cider Labeling Lawsuit 42:21 Conclusion and Final Thoughts Find the full show notes to this episode at CiderChat.com Episode 488 https://ciderchat.com/podcast/488-vintage-cider-label-lawsuit/ Listen to Episode 488 of Cider Chat® 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. 💛 If you love what you're hearing, please consider supporting Cider Chat Your support helps keep the podcast on the air and makes it possible to share more interviews and deep-dive conversations like this one. | — | ||||||
| 1/21/26 |  487: Further Tales of Chocolate Pears | In This Episode, We Cover Why Sorbus domestica is often nicknamed "the chocolate pear" (and why that name actually helps people get it) What bletting means, and why sorbs can be delicious before they turn fully brown (depending on the fruit) The "custard stage" vs. fully bletted "medlar-like" stage (and how this relates to cider pressing windows) Ben's sorb travel finds across: Croatia (including fruit for sale at the market + trees growing in yards) Moravia (Czech Republic) — including the Sorbus museum and harvest festival France (sorb hunting with Arnold and tasting cormé/cormé-style ferments) Somerset, UK (a surprise roadside discovery!) Growth habits that can make Sorbus domestica look like an oak Why sorbs may matter in a changing climate: deep root systems drought resistance long lifespan later bloom time (less frost risk) Seed-grown vs grafted sorbs — and why Ben prefers genetic diversity (for now) The surprising reality: sorbs have already been distributed widely in the U.S. through seedlings What's being made with sorbs in Europe: brandy co-ferments with grapes wine experiments Time Stamps 00:00 Introduction to Sorbus Domestica 00:18 Meet the Podcast Host: Ria Windcaller 00:52 Exploring Sorbus Domestica: History and Uses 01:25 Cider Chat Episodes Featuring Sorbus Domestica 02:39 Sorbus Domestica in France and the US 04:05 Cider News and Upcoming Events 07:53 Interview with Ben Kunesh: Chocolate Pears 08:33 The Unique Characteristics of Sorbus Domestica 17:25 Sorbus Domestica Around the World 21:03 The Versatility and Adaptability of Sorbus Domestica 24:20 The Future of Sorbus Domestica in Orchards 25:49 Sorbus Domestica: A Historical Perspective 27:34 Ben's Travels and Discoveries 34:25 Exploring Sorbus Domestica Variations 35:30 Propagation Techniques and Genetic Diversity 37:29 Historical Context and Distribution 39:50 Nursery and Distribution Efforts 41:09 European Adventures and Discoveries 45:30 Tasting Sorbus Domestica Products 54:23 Future Prospects and Cultivation Tips 01:00:58 Conclusion and Final Thoughts 🎧 Listen to Episode 487 of Cider Chat® 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. 💛 If you love what you're hearing, please consider supporting Cider Chat Your support helps keep the podcast on the air and makes it possible to share more interviews and deep-dive conversations like this one. | — | ||||||
| 1/14/26 |  486: Apples, Cider, and Community | 450 Years of Cider Culture in Chile | Recorded live at CiderCon, this episode brings listeners into a rare, in-depth conversation about Chile's living cider tradition—one shaped by more than 450 years of apple fermentation, deep regional biodiversity, and community-based agriculture. Moderated by Eli Shanks, this panel features cider makers, cooperative leaders, and academics from southern Chile who explore how apples arrived, adapted, and endured across Araucanía, Los Ríos, and the Chiloé archipelago. Rather than a "new" cider movement, Chile offers something far rarer: a cider culture that never disappeared. At the heart of the discussion is Chicha—the traditional name for fermented apple beverages in Chile—and the cultural weight that language carries. Panelists unpack how Chicha and cider share the same roots, why heritage orchards matter, and what's at stake as aging farmers, development pressure, and climate change threaten seed-grown apple diversity. Listeners will also hear about: Heritage apple orchards over 100 years old, many grown from seed The role of women as primary stewards of orchards and biodiversity Native fermentation vessels made from Raulí and other Chilean woods Cooperative cider making on the island of Chiloé The challenges of valuing cider beyond "cheap, rural" perceptions The future of Chilean cider on the global stage, including education, competitions, and potential export This episode offers an essential perspective for anyone interested in cider as culture—not trend—and in how place, people, and history shape what ends up in the glass. Panelists & Contributors Eli Shanks – Co-founder, Punta de Fierro Fine Cider; Head Cider Maker, Western Cider Gicella – President, Cooperative Chilwe (Chiloé) René Galindo – Third-generation cider maker, Araucanía Carlos Flores – Co-founder, Punta de Fierro Fine Cider; Orchardist, Valdivia Fabián Lara – Cider & beer consultant; INDAP (Chilean Ministry of Agriculture) José Antonio Aldea – Professor and fermentation educator Key Themes Chilean cider and Chicha traditions Heritage apple orchards and seed-grown ecotypes Women's roles in orchard preservation Cooperative models and island agriculture Native materials and spontaneous fermentation Preserving cider culture in a changing landscape Timestamps ⏱️ Detailed timestamps are listed above to help you jump to specific topics, speakers, and cider discussions. 00:00 Introduction to Chicha and Cider 00:26 News Out and About Ciderville 00:43 Episode Overview: Chilean Cider Panel 03:30 Upcoming Events and Announcements 07:42 Introduction to the Chilean Panel 10:44 Chilean Cider Regions and History 16:11 Traditional Cider Making in Chile 18:11 Modern Chilean Cider and Future Prospects 20:16 Cider Tasting and Panel Discussion 29:32 Consumer Perception of Cider in Chile 30:07 Challenges and Efforts in Differentiation 30:34 Traditional and New World Ciders 31:13 Exciting Apple Varieties and Characteristics 32:19 Naming and Regional Varieties 35:40 Incorporating Local Fruits into Cider 38:09 Historical Context and Apple Lineages 41:47 Fire Blight and Disease Resistance 42:57 Modern vs. Traditional Cider Making 44:15 Collaborations with Winemakers 47:12 Preserving Heritage Apple Orchards 52:10 Forming a Cooperative in Chiloé 54:53 Market Development and Sales Strategies 57:03 Generational Gaps and Preservation Efforts 59:08 Future Goals and International Connections Support Cider Chat® If you value independent, long-form conversations that preserve cider history and amplify global voices, consider supporting Cider Chat® on Patreon. Your support helps keep these stories accessible and the podcast on the air. | — | ||||||
| 1/7/26 |  485: Cider as a Catalyst for Chile's Edible Forest | Carlos Flores is an architect, landscape designer, and co-founder of Punta de Fierro Fine Cider. At the 2025 CiderCon in Chicago he presented Carlos presented "Developing An Experimental Edible Forest in a Heritage Apple Orchard." - this episode features his full presentaiton and you will also find his audio synced with all the power point slides at the Cider Chat YouTube Channel. Find full shownotes to this episode at https://ciderchat.com/podcast/485-chile-edible-forest-cider/ 00:00 Intro to Cider Chat - news 00:49 Carlos Flores and the Edible Forest 01:43 The Rich History of Chilean Cider 04:03 Upcoming Cider Events and Tours 08:41 Carlos Flores' Journey and Vision 18:40 Creating the Edible Forest 30:59 Bees and Flowers 31:08 Meteorological Station and Climate Change 32:24 Community Involvement and Workshops 33:37 Greenhouse and New Trees 34:12 Summer School and Neighbor's Orchard 36:17 Building a Cider House 37:47 Biofilter and Water Management 39:32 Community Impact and Economic Development 41:34 Pruning and Tree Management 43:14 Future Plans and Experiments 50:22 Funding and Government Grants 55:30 Final Thoughts and Conclusion Contact info for Carlos of Punta de Fierro Cider Website: https://puntadefierro.cl Listen to Episode 421: Explore the Rich History of Chilean Cider w/Punta de Fierro Mentions in this Cider Chat 393: How to Wassail & Drink Hail Totally Cider Tours CiderCon2026 Support Cider Chat via our Patreon Page! | — | ||||||
| 12/31/25 |  484: Rethinking American Cider History with Patrick McCauley | Meet Patrick McCauley, a Michigan-based cider maker and researcher, who is questioning some of the most common myths about American cider history. What Patrick uncovers is a far more regional, farm-based, and resilient cider story than the usual "cider died because of Prohibition" narrative. 00:00 Introduction to Cider and Prohibtion 00:23 Meet the Host and Guest 01:56 Listener Support and Community 04:51 Cider Salon Hungary, Uk & French Cider Tour 08:03 Featured Conversation with Patrick McCauley 10:25 Cider Production and Historical Insights 14:48 Regional Cider Production in the US 30:36 Impact of Prohibition and Industrialization 37:30 Challenges in Cider Production 38:33 Cider Culture and Consumer Perception 39:22 Historical Context and Regional Differences 42:08 Modern Cider Making Techniques 45:14 The Future of Cider 48:05 Historical Research and Discoveries 59:24 Reviving Lost Cider Traditions 01:05:58 Closing Remarks and Gratitude Contact info for Patrick McCauley Listen to Patrick's Episode 302: Cider Mills of Washtenaw County (1841 to today) Website: https://patrickmccauley.reinhartrealtors.com/ Mentions in this Cider Chat 2026 UK Blossom Time Totally Cider Tour Patron letter - Zach New England Cider Association - @newenglandciders Cider Salon Hungary Cider Chat Patreon - join today! | — | ||||||
| 12/24/25 |  483: The Talking Pomme's Grand Winter Party | Enjoy this annual winter tale from Cider Chat Central! In this special holiday episode, Cider Chat invites you to step into the enchanting world of the Talking Pommes. The Talking Pommes Grand Winter Party is more than just a story - it's a celebration of all things pome, community, tradition, and the joy that comes with every glass of cider. The cider house hums with anticipation as Ria, Perry Pear, Mr. Quince, and the Medlars prepare the night before their annual pressing. But as every year before there is always magic in the air for Ciderville. With the Talking Pommes truly anything can happen and so it does! With snow blanketed orchards, and just the right amount of "Believe" a sleigh pulled by apples glides through the starry sky. Raise a glass and join us on this festive adventure—because in Ciderville, the magic is always just a sip away. Meet the Stars of the Cider House This holiday episode of Cider Chat brings together some of Ciderville's most delightful characters: Apple: The vibrant leader with a twinkle in their eye. The Medlars: Sweet, quirky, and always ready with a witty remark. Mr. Quince: The taskmaster who wants to be a comic Perry Pear: Full of charm and flair, a natural performer. A Wide Assortment of Pommes: From Dabinett to Kingston Black, they bring their unique personalities to the mix. The Gift of Holiday Cider Magic This story is for anyone who cherishes the magic of the season. As Apple says, "Every glass of cider holds a story, and this one's for you." From Cider Chat to all of Ciderville, we hope this episode brings joy to your holiday season. Raise a glass, gather 'round, and join the Talking Pommes and Ria in Ciderville! | — | ||||||
| 12/17/25 |  482: FLX Cider & Cheese Pairing with Cheesemonger Rachel Freier | At the New York Cider Fest in November, there were 2 Cider and Cheese sessions. Cider Chat Emcee Ria Windcaller attended one featuring ciders from 4 different makers. This cider and cheese pairing was led by Rachel Freier, a cheesemonger who is based in the Finger Lakes. She brought deep knowledge, humor, and a whole lot of heart as we tasted our way through four ciders and three cheeses. 00:00 Introduction to New York City Cider Fest 01:55 Networking at the Cider Fest 02:50 Exploring the Finger Lakes Cider Scene 04:36 Upcoming Cider Tours and Events 09:32 Cider Making Tips and Anecdotes 13:46 Featured Presentation: Cider and Cheese Pairing 23:31 Sterilizing Juice and Grape Skins 23:41 Exploring Apple Varieties: Northern Spy and Crab Apples 24:06 Harvesting Feral Fruit and Gnarly Branch Rose 24:51 Pairing Cider with Cheese 25:31 The Finger Lakes Cider Scene 26:09 Cider and Goat Cheese Pairings 27:19 Kingston Black: The King of Apples 30:16 The Art of Blending Ciders 31:09 Sustainable Cheese Making 33:43 Chisel Jersey Cider and Cheese Pairing 36:19 Upcoming Cider Chat Episodes 37:20 Celebrating the Holidays with Cider 39:23 Musical Outro: Strange Apples Contact Info for the Ciders and Rachel Rachel Freier, (Cheesemonger): Eve's Cidery - Maker Ezra Idiot Brother Cider - Maker Robert Grisamore/ Cider Works - Maker Simon South Hill Cider - Maker Steve Mentions in this Cider Chat Episode 198: Becoming a Pomologist w/ Dr. Peck Totally Cider Tours UK tour feature in CAMARA's Pint West Patron Letter - Sune 2026 Blossom Time Totally Cider Tour The Talking Pommes' Grand Winter Party Annual Special Episode | — | ||||||
| 12/10/25 |  481: Totally Cider Tour: A Merry Visit to Tom Oliver's | 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! | — | ||||||
| 12/3/25 |  480: Holiday Cider Gift Guide 2025 and Playing with Pommeau | 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 | — | ||||||
| 11/26/25 |  479: New York Cider Fest | Audio Snapshots | 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 | — | ||||||
| 11/19/25 |  478: Pommeau: What Happens When a French Classic Lands on U.S. Labels | 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 | — | ||||||
| 11/12/25 |  477: 2025 Ultimate Cider Pairing Guide for Thanksgiving | 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 | — | ||||||
Showing 25 of 504
Sponsor Intelligence
Sign in to see which brands sponsor this podcast, their ad offers, and promo codes.
Chart Positions
5 placements across 5 markets.
Chart Positions
5 placements across 5 markets.