Cider Chat Podcast Por Ria Windcaller: Award-winning Cidermaker Podcaster | Craft Beer Columnist arte de portada

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 Arte Ciencias Sociales Comida y Vino Escritos y Comentarios sobre Viajes
Episodios
  • 465: The Integrated Table: Cider, Food, and Farming at 1000 Stone Farm

    465: The Integrated Table: Cider, Food, and Farming at 1000 Stone Farm
    Jul 16 2025
    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 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
    Más Menos
    1 h y 21 m
  • 464: Czech Cider: From Roadside Apples to Cellar Ferments

    464: Czech Cider: From Roadside Apples to Cellar Ferments
    Jul 2 2025
    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 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 wineryHe 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, 2026Art + Science Concerts and Campouts start July 5th | OregonDe Groote Wei Cider Fest – August 16, 2025 | NetherlandsThe Flower ExpoPaper Crane Cannabis – Boey Bertold organic and regenerative family-owned farmTotally Cider Tour UK_Edition 20225 Related
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    1 h y 10 m
  • 463: Zydeco Meadery: Fermenting Roots from Trinidad to New England

    463: Zydeco Meadery: Fermenting Roots from Trinidad to New England
    Jun 18 2025
    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 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
    Más Menos
    1 h y 19 m
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