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Cider Chat

Cider Chat

De : Ria Windcaller: Award-winning Cidermaker Podcaster | Craft Beer Columnist
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 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!© Cider Chat 2014- 2025 Alimentation et vin Art Cuisine Sciences sociales Écritures et commentaires de voyage
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    Épisodes
    • 488: Vintage Cider Label Lawsuit

      488: Vintage Cider Label Lawsuit
      Jan 28 2026

      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.
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      43 min
    • 487: Further Tales of Chocolate Pears

      487: Further Tales of Chocolate Pears
      Jan 21 2026
      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.
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      1 h et 4 min
    • 486: Apples, Cider, and Community | 450 Years of Cider Culture in Chile

      486: Apples, Cider, and Community | 450 Years of Cider Culture in Chile
      Jan 14 2026
      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.
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      1 h et 1 min
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