In today’s episode I chat with Adam, owner and founder of Offset Ciderworks in Edmonds, Washington. We talk about creating sessionable modern ciders with a pear apple blend, building momentum by raising capital, the advantages of using culinary apples and pears, creating consistency in agricultural products, the importance of market research and a business plan, keg washing debacles, and how can size really does matter.

In today’s episode I chat with Marshall, cofounder and co-owner of Greenwood Cider in Seattle, Washington. We talk about how funk bandmates/roommates making hooch in their basement over a decade ago turned cidery owners and how this three person operation makes rustic, unfiltered ciders that span the range of traditional methods to experimental modern ciders with unusual flavor combinations. Plus we gab about the astonishing number of packaged products they put out, cracking the perry code, secret foraging spots, wildfires, controversial apple preferences, and our AI overlords.

In today’s episode I chat with Eliseo, owner, cidermaker, and one man show of Heartland Ciderworks in Oregon. We talk about transitioning from making really bad cider in college to an award winning cider maker, how having a degree in economics has its advantages, seasonal production, being a full time solo cidery owner and stay at home dad, plus the joys of fermenting in IBCs, creating traditional cider styles, and how he nerds out on researching apples, pears, and production techniques.