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PODCAST

Cider Chat

Ria Windcaller: Award-winning Cidermaker, Podcaster | Craft Beer Columnist

Interviewing cidermakers, importers, orchardists, foodies, farmers and cider enthusiasts around the world. Let"s delve into the semantics of cider…or is it hard cider, cidre, sidra or fermented apple juice? The truth is out there in Ciderville and we are going to find it. We toast in celebration of cider; As a libation, a gift from the gods, a taste of terroir, and a hard pressed good time. Ready to quench your thirst? Grab a glass and join this chat! See you in Ciderville!

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All Episodes

55:28

493: Cider as a Sport | Sidra in Asturias (Archive...

Cider Chat ·

2026/03/04

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

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52:23

492: Absolem Cider Company | Maine Cider Energy

Cider Chat ·

2026/02/25

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

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53:35

491: Revisiting Randall Grahm | Cider Exploration...

Cider Chat ·

2026/02/18

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

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22:32

490: Let Cider Lead

Cider Chat ·

2026/02/11

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

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01:10:53

489: Natural Cider Production Seminar | CiderCon 2025

Cider Chat ·

2026/02/04

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

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43:10

488: Vintage Cider Label Lawsuit

Cider Chat ·

2026/01/28

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

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01:04:00

487: Further Tales of Chocolate Pears

Cider Chat ·

2026/01/21

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

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01:00:59

486: Apples, Cider, and Community | 450 Years of...

Cider Chat ·

2026/01/14

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

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57:14

485: Cider as a Catalyst for Chile's Edible Forest

Cider Chat ·

2026/01/07

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

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01:09:59

484: Rethinking American Cider History with Patrick...

Cider Chat ·

2025/12/31

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

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14:23

483: The Talking Pomme's Grand Winter Party

Cider Chat ·

2025/12/24

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

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41:53

482: FLX Cider & Cheese Pairing with Cheesemonger...

Cider Chat ·

2025/12/17

At the New York Cider Fest in November, there were 2 Cider and Cheese sessions. Cider Chat Emcee Ria Windcaller attended one featuring ciders from 4 different makers. This cider and cheese pairing was led by Rachel Freier, a cheesemonger who is based in the Finger Lakes. She brought deep knowledge, humor, and a whole lot of heart as we tasted our way through four ciders and three cheeses. 00:00 Introduction to New York City Cider Fest 01:55 Networking at the Cider Fest 02:50 Exploring the Finger

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44:34

481: Totally Cider Tour: A Merry Visit to Tom Oliver's

Cider Chat ·

2025/12/10

Tom Oliver is delightfully talented, mischievously witty, and not only a renowned cider maker but also a top-notch perry maker. He may say, "If you're going to make perry and work with pears, you've already identified yourself as being criminally insane," but what we found was simply a bold maker willing to go the extra mile for every bottle. Enjoy this audio snap shot at Oliver's Cider and Perry Herefordshire, recorded on the 2025 Totally Cider Tour_UK Edition. Hear him share the story behind

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46:36

480: Holiday Cider Gift Guide 2025 and Playing with...

Cider Chat ·

2025/12/03

00:00 Introduction and Podcast Overview 00:32 French Pronunciation Fun 02:27 Holiday Gift Ideas for 2025 02:59 Cider Chat News and Updates 04:42 Listener Stories and Experiences 07:49 Upcoming UK Cider Tour 2026 12:47 Featured Presentation: 2025 Holiday Cider Gift Guide 13:35 Cider Chat Partners and Supporters 25:30 Stocking Stuffer Tips and Cider Supplies 31:36 The Perfect Name for American Pommeau 45:24 Conclusion and Final Thoughts 00:00 Introduction and Language Fun 00:14 Cider Chat Episode 480

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51:45

479: New York Cider Fest | Audio Snapshots

Cider Chat ·

2025/11/26

New York Cider Fest 2025 brought together makers and enthusiasts for an unforgettable day at City Winery Manhattan. In this special collection of on-the-floor recordings, Cider Chat® captures Audio Snap Shots with festival patrons. Hear how attendees at the New York Cider Fest are viewing cider today — what styles they're excited about, how they're drinking it, and the foods they love to pair with a glass, including their favorite Thanksgiving matches. Episode Timeline 00:00 Introduction to

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51:18

478: Pommeau: What Happens When a French Classic...

Cider Chat ·

2025/11/19

What is Pommeau? Pommeau is a: fortified blend of fresh apple must (unfermented) and apple brandy (typically Calvados in Normandy or Lambig in Brittany). The unfermented apple juice and brandy are combined before fermentation, which halts the process entirely and preserves natural sweetness. By law in France, Pommeau must be aged a minimum of 18 months in oak and produced within designated regions. It's rich, amber-colored, and served as an apéritif. It is consider to be a French heritage drink

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39:38

477: 2025 Ultimate Cider Pairing Guide for Thanksgiving

Cider Chat ·

2025/11/12

Learn how to pick the right Cider and Perry for every dish on the Thanksgiving table. This week we are not chasing brand names. We are building flavor intuition. Consider Thanksgiving not as one single taste on a plate; it is a stack of distinct taste worlds. Each one asks for its own kind of cider or perry. In this holiday feature, Ria and the Talking Pommes a.k.a. Perry Pear, Mr. Quince, and The Medlars talk through the art of pairing cider and perry for the entire Thanksgiving feast, from the

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46:18

476: Be Medieval, Rack that Cider| Secondary...

Cider Chat ·

2025/11/05

How to clarify, stabilize, and finish cider the right way The Purpose of Secondary Fermentation when Making Cider Once the apple juice has started fermented and it is now slowing down, it is time to rack over your cider for secondary fermentation. Secondary fermentation is where your cider moves from "young" to "refined." This stage improves clarity, stability, and overall quality before bottling or serving. 00:00 – Introduction and Welcome 00:27 – Meet the Host: Ria Windcaller 00:45 – The Magic of

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43:52

475: At the UK's National Perry Pear Centre and the...

Cider Chat ·

2025/10/29

Perry making has deep roots in Gloucestershire, stretching back to the 17th century when French wine imports were cut off during the Napoleonic Wars. Local farmers turned to their own fruit, and the rich soils around Hartpury proved ideal for growing Perry pears. This episode features audio snapshots from the 2025 Totally Cider Tour stop at the National Perry Pear Centre. Our guide, Phil Kester, volunteers with 99PINES , where he helps preserve the region's rare Perry pear varieties. Phil's passion

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01:09:30

474: The Romance of It All | The Temperleys of...

Cider Chat ·

2025/10/22

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.

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