Cider Chat

Ria Windcaller: Award-winning Cidermaker, Podcaster | Craft Beer Columnist
  • 4.8 (88)
  • Places & Travel
  • Updated Weekly

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!

  1. 1h ago

    516: Tasting Time | Totally Cider Tour '26 - France

    What does time taste like? Join Cider Chat MC Ria on the 2026 Totally Cider Tour through Normandy, Domfrontais and Brittany, where cider, poiré, Pommeau and Calvados become a way of experiencing place, people and time. The journey begins with a reconnaissance adventure near Étretat and continues into orchards, cellars and conversations with makers, including Jacques Perritaz of Cidrerie du Vulcain and Eric Bordelet. At Eric's table, a tasting across vintages reveals how cider, poiré and Cormé continue to transform in the bottle. Then hear directly from the people who traveled on the tour about what surprised them, what they learned and what they'll remember from cider country in France. Mentions in This Cider Chat Totally Cider Tours Bent Ladder Estate Ciders & Wine | Episode 392 Giard | 13 Generations Making Cider, FR | Episode 177 France Blossom Time Tour 2027 Interested in joining the next Totally Cider Tour to France? Email info@ciderchat.com Timestamps Note: Cider Chat uses dynamic ad insertion. Depending on the ads served, actual playback times may vary slightly from the timestamps below. 00:00 Lost After Dark in Normandy 01:16 Finding the Trail Back 03:02 Welcome to Cider Chat 04:07 Reconnaissance in Étretat 08:25 La Mer à Boire with Jean-François Bougeant 10:05 An Unexpected Normandy Dinner 10:50 The Totally Cider Tour Begins 12:46 Meeting Jacques Perritaz 14:06 Learning to Work with Tannins 14:52 Drought, Deep Soil and Healthy Trees 16:04 Tasting Time with Eric Bordelet 18:43 Argelette Across the Years 23:27 Cormé and Transformation in the Bottle 25:48 Ted's France Tour Reflections 33:16 The Magic of Low-ABV Cider and Poiré 33:43 Carla and Galen's Tour Reflections 34:46 What the Calvados Cellar Teaches You 37:03 Learning from the Distillers 38:53 Discovering the Range of Calvados 40:28 Joyce and Andy's Tour Reflections 42:21 Discovering Poiré and French Towns 44:41 Discovering Pommeau and Calvados 46:58 Martin on Aged Perry and Access 54:57 France Tour Wrap and Blossom Time 2027 Listen & Subscribe 🍎 Apple Podcasts 🎧 Spotify ▶️ YouTube Learn More 🌐 Episode show notes: https://ciderchat.com/podcast/516-totally-cider-tour-france/ 📰 eCiderNews: https://ciderchat.com/ecidernews Support Cider Chat If you enjoy independent cider journalism and conversations with cider makers from around the world, consider supporting Cider Chat. 🍎 Become a Patron or Commercial Partner: https://www.patreon.com/c/ciderchat Stay Connected 📬 Story tips: news@ciderchat.com 📱 Instagram: @ciderchatciderville

    516: Tasting Time | Totally Cider Tour '26 - France

  2. Sep 23

    515: World of Cider: The Baltic Region

    What happens when a cider region has the apples, but not centuries of rules telling cidermakers what cider is supposed to be? Recorded at CiderCon 2026 in Providence, Rhode Island, this World of Cider session brings together three Latvian cider makers and Asnāte Ziemele of Baltic Cider. The Baltics have a long apple-growing heritage, but their modern cider movement is remarkably young. That gives today's makers room to experiment with local heirloom apples, wild seedlings, European cider varieties, pét-nat, still cider, wild fermentation and more as they develop their own Baltic cider identity. In This Cider Chat Why Baltic cider is something of a blank slate Northern climate, orchards and local apple varieties Wild seedlings, crab apples and European cider varieties Pét-nat, still cider and wild fermentation Building consumer understanding of real cider Organic orchard practices and wildlife pressure Cider regulations, ABV and taxes Food pairings and where to find Baltic cider Building a Baltic cider identity without fixed traditions Featured Panel Asnāte Ziemele | Baltic Cider Jānis Matvejs | Abuls Cidery Mārtiņš Knipšis | Pienjāņi Cidery Māris Plūme | Mr. Plūme Cidery   Timestamps 00:00 Baltic Cider Blank Slate 01:16 Host Intro and Cider Tours 03:17 Why the Baltics Now 04:05 Meet the Baltic Cider Association 04:52 Origins After 1991 05:57 Climate and Growing Conditions 08:17 Orchards and Apple Types 10:22 Styles and Ingredients 11:39 Challenges and Marketing 12:07 Abuls Cidery Story 14:36 Abuls Orchard and Pét-Nat 16:30 Pienjāņi Orchard Journey 19:47 Conservative Dry Cider Approach 21:51 Mr. Plūme Philosophy 26:17 Wild Fermentation Method 28:01 Audience Q&A and Sweet Cider 28:45 Real Cider Education 29:59 Selling Sweet and Natural Cider 30:16 Restaurants Build Awareness 31:09 Organic Orchard Practices 33:03 Wild Apples and Bitters 33:46 ABV Limits and Taxes 35:37 Building a Baltic Cider Identity 36:49 Apples in Latvian Life 38:54 Food Pairings with Cider 40:01 Where to Drink Baltic Cider 41:17 Market Niches and Bottles 43:11 Baltic Cider Association Communication 44:28 Regulations and Labeling 47:20 Fences and Wildlife Pressure 47:57 Grafting and Tree Sourcing 48:58 Closing Thanks and Signoff Listen & Subscribe 🍎 Apple Podcasts: https://podcasts.apple.com/us/podcast/cider-chat/id1054230417 🎧 Spotify: https://open.spotify.com/show/25z9PBrbF5ERsv8X0SDWIV ▶️ YouTube: https://www.youtube.com/@CiderChat Learn More Cider Chat: https://ciderchat.com/ eCiderNews: https://ciderchat.com/ecidernews/ Support Cider Chat Support independent cider media and become a CiderGoingUP patron: https://ciderchat.com/cider-going-up/ Stay Connected Cider Chat: https://ciderchat.com/ Instagram: https://www.instagram.com/ciderchat/ Facebook: https://www.facebook.com/ciderchat Send story tips: news@ciderchat.com

    515: World of Cider: The Baltic Region

  3. Sep 9

    514: Doing More With Lees | Ryan Monkman

    Lees are more than sediment at the bottom of a tank. Recorded at CiderCon 2026 in Providence, Rhode Island, cidermaker and fermentation consultant Ryan Monkman explores how cidermakers can put lees to work throughout fermentation, élevage, and bottling. Ryan digs into fine and gross lees, cracking lees, bâtonnage, autolysis, oxygen management, fault correction, bottle conditioning, and practical ways to decide which lees to keep and which to let go. Timestamps 00:00 Cider Is Sensory 02:25 News From Ciderville 04:29 Back To CiderCon 05:29 Fine, Gross And Cracked Lees 07:58 Passive To Active Uses 09:29 Harvesting And Storing Lees 13:16 Cracking Lees 18:53 Why Crack Fresh Lees 21:46 Using Lees In Fermentation 26:15 Bâtonnage And Élevage 28:30 Using Lees To Correct Faults 31:10 Bottling, Canning And Kegging 35:22 Dosing Lees For Ancestral Cider 36:41 Traditional Method And Sur Lie 38:07 What To Watch For With Lees 39:55 Bâtonnage Timing And Technique 41:55 Bâtonnage And Oxygen 43:25 Cracked Lees And Autolysis 44:26 Building Three Cider Styles 47:03 Élevage Strategies 48:17 Bottling The Three Ciders 49:35 Lees, Yeast And Terroir 50:54 Ryan Monkman Wrap Up Mentions in This Cider Chat eCiderNews Cider led the August Beer Purchasers Index for the first time, coming in ahead of imports. Michigan's important fall cider season An update to the remembrance of cider author and advocate Ben Watson, with additional reflections from his longtime friend Annie Card. Subscribe to eCiderNews for the latest cider news and analysis. Totally Cider Tours | France Ria is heading back to France with Totally Cider Tours for an autumn journey through French cider country, with more stories from the orchards and cideries coming to Cider Chat. CiderFeast Brooklyn CiderFeast returns to Brooklyn on October 3, bringing cider makers and cider fans together in New York City. Listen & Subscribe 🍎 Apple Podcasts: Apple Podcasts 🎧 Spotify: Spotify ▶️ YouTube: YouTube Learn More 🌐 Episode show notes: https://ciderchat.com/podcast/514-doing-more-with-lees/ 📰 eCiderNews: eCiderNews Support Cider Chat If you enjoy independent cider journalism and conversations with cider makers from around the world, consider supporting Cider Chat. 🍎 Become a Patron or Commercial Partner: Patreon Stay Connected 📬 Story tips: news@ciderchat.com 📱 Instagram: @ciderchatciderville

    514: Doing More With Lees | Ryan Monkman

  4. Aug 26

    513: Still Cider, Single Apples and Time | Sowams, Rhode Island

    What happens when a cidermaker decides to do less and give cider more time? Spencer Morris of Sowams Cider Works in Warren, Rhode Island, makes cider with more than 70 apple varieties, old mechanical rack-and-cloth presses, glass demijohns and a remarkably hands-off approach. Explore still cider, single-varietal apples, long aging on the lees, native fermentation, and why some Sowams ciders aren't released until they are three or four years old. Timestamps *]:pointer-events-auto R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]" dir="auto" data-turn-id="f4dc7e49-9de6-4914-ad45-cd7bb6b521f7" data-turn-id-container="f4dc7e49-9de6-4914-ad45-cd7bb6b521f7" data-testid="conversation-turn-10" data-turn="assistant"> 00:00 Doing Less and Giving Cider Time 00:25 Meet the Guest 01:59 Single Varietal Cider 05:25 News from Ciderville 08:24 Fall Cider Festivals 10:29 Arriving in Rhode Island 12:55 Inside Sowams Cider Works 14:38 Spencer's Cider Story 18:38 Orchard and Rootstocks 22:37 Harvest Timing 24:55 Fermenting in Demijohns 31:59 No Sulfites, No Filtration 35:15 Aging Cider and Favorite Apples 37:07 Storing Apples Before Pressing 37:49 Concentrating the Fruit 38:30 Culling Apples and Sediment 40:53 Hands-Off Fermentation 42:07 Customers and the American Palate 46:15 Rhode Island Heritage Apples 48:53 Tasting the Orchard Blend 51:44 Serving Cider and Batch Numbers 55:03 Blending Apples at the Press 58:04 Tasting Rhode Island Greening 01:01:13 Weather and Vintage Variation 01:02:17 Visit Sowams and Final Thoughts   Listen & Subscribe 🍎 Apple Podcasts 🎧 Spotify ▶️ YouTube Learn More 🌐 Episode show notes: https://ciderchat.com/podcast/513-sowams-cider/ 📰 eCiderNews: https://ciderchat.com/ecidernews Support Cider Chat If you enjoy independent cider journalism and conversations with cider makers from around the world, consider supporting Cider Chat. 🍎 Become a Patron or Commercial Partner: https://www.patreon.com/c/ciderchat Stay Connected 📬 Story tips: news@ciderchat.com 📱 Instagram: @ciderchatciderville

    513: Still Cider, Single Apples and Time | Sowams, Rhode Island

  5. Aug 24

    512: Plant the Damn Apple Tree | Special Edition

    Cider Chat MC Ria Windcaller reads her August eCiderNews editorial, Plant the Damn Apple Tree, reflecting on entrepreneurship, uncertainty, abundance, and what an apple tree might teach us about the time in between. FROM THE EDITOR'S DESK: SUMMER 2026 NEWS CYCLE REFLECTIONS Cideries close. People in our community are passing. The weather is never dull. And somewhere in all of that is a question: Knowing how uncertain the outcome is, would you choose otherwise? READ THE ORIGINAL eCIDERNEWS EDITORIAL Plant the Damn Apple Tree https://ciderchat.com/plant-the-damn-apple-tree/ EPISODE 512 TIMESTAMPS 00:00 Editorial Welcome 01:08 Maybe and the News 02:16 Why We Keep Trying 02:43 Cidery Closures Context 03:56 My Entrepreneur Ledger 05:45 Choosing Abundance 07:01 Plant the Apple Tree 07:52 Time and My Mom 08:48 Deal and Sign Off 09:50 Ciderville Outro Chant 🍎 Subscribe to eCiderNews 🎙️ Listen to Cider Chat Support Cider Chat If you enjoy independent cider journalism and conversations with cider makers from around the world, consider supporting Cider Chat. 🍎 Become a Patron or Commercial Partner: https://www.patreon.com/c/ciderchat Stay Connected 📬 Story tips: news@ciderchat.com 📱 Instagram: @ciderchatciderville

    512: Plant the Damn Apple Tree | Special Edition

  6. Aug 12

    511: Hungarian Cider Comes of Age | Bright Cider

    Hungary may not have a centuries-old cider tradition like England or France, but that is exactly what makes its modern cider movement so exciting. In this episode, Cider MC Ria Windcaller travels to Budapest to meet András Kovács and Marcell Lukatsi, founders of Bright Cider, who are helping shape what Hungarian cider can become. From traditional method sparkling cider and heirloom apple varieties to the newly formed Hungarian Cider Association and the country's first-ever Cider Salon, discover how a new generation of makers is defining a distinctly Hungarian cider identity. Along the way, you'll hear how two friends turned a shared love of cider discovered on ski trips into one of Hungary's most innovative cideries, why forgotten local apple varieties matter, and how cider can open the door to unexpected discoveries in art, history, and culture. Timestamps 00:00 Hungary Cider Surprise 01:14 Show Intro and Guests 02:40 Ciderville News Roundup 04:48 French Cider Tour Preview 06:48 Tea Room Interview Setup 10:27 Bright Cider Origin Story 12:14 Naming Bright Cider 13:52 Founders' Backgrounds 19:29 Pandemic Launch and Team 20:31 Traditional Method Focus 22:07 Hungary's Heirloom Apples 26:17 Rosie and Product Lineup 29:24 Vranja Quince Blend 29:58 Cider Lineup Overview 30:43 Ice Cider Cryo Method 31:30 Yeast Choices Explained 32:47 Stainless Steel and Eco Focus 35:50 Events and Finding Bright Cider 37:45 Hungarian Cider Association 39:10 Defining Cider in EU Law 43:03 Apples, Pears and Orchards 47:13 Future Plans in Etyek 50:48 Travel Reflections and Signoff Listen & Subscribe 🍎 Apple Podcasts 🎧 Spotify ▶️ YouTube Learn More 🌐 Episode show notes: https://ciderchat.com/podcast/511-hungarian-cider-comes-of-age/ 📰 eCiderNews: https://ciderchat.com/ecidernews  Support Cider Chat If you enjoy independent cider journalism and conversations with cider makers from around the world, consider supporting Cider Chat. 🍎 Become a Patron or Commercial Partner: https://www.patreon.com/c/ciderchat Stay Connected 📬 Story tips: news@ciderchat.com 📱 Instagram: @ciderchatciderville

    511: Hungarian Cider Comes of Age | Bright Cider

  7. Jul 29

    510: From Barrels to the Pub | The People's Cider Co., Michigan

    Most cider makers dream of expanding their barrel program. Jason Lummen did the opposite. In Episode 510, Ria Windcaller visits The People's Cider Company in Grand Rapids, Michigan, where Jason explains why he shifted from barrel-aged ciders to dry, sessionable ciders that keep people coming back for another round. Along the way, they discuss local apples, pub culture, changing American tastes, and what it means to build a cidery around community rather than complexity. Time Stamps   00:00 Craft Palate Lightens   01:04 Meet Jason Lummen   02:06 Welcome to Cider Chat   04:02 GLINTCAP Reunion Story   06:43 Ciderville News Roundup   10:09 Totally Cider Tours   11:27 Sessionable Success Shift   12:21 Cheers with Pommeau   12:45 Fruit Ridge Apple Sourcing   15:13 Old Orchards vs. Trellis Systems   18:29 Cider Maker Origin Story   23:44 The Pressing "Aha!" Moment   25:49 Tiny Pub, Big Vibe   30:10 House Yeast and Wild Ferments   31:04 The Flavored Cider Debate   32:14 A No-Sulfites Philosophy   33:19 The Shift to Sessionable Cider   33:38 Brick Street Nightclub   35:32 Rethinking the Barrel Program   36:57 Why American Palates Are Changing   39:02 A Toast with Pommeau   39:45 The People's Cider Company Origins   42:24 The Raised Fist Logo   46:16 Winning Over New Cider Drinkers   50:44 COVID and the Patio Lifeline   52:28 Life as a Publican   53:28 The Best Part of the Job   56:37 Contact Info for The People's Cider Company   57:23 Closing Reflections 🍎 Find the full show notes for Episode 510 at CiderChat.com Direct Link: https://ciderchat.com/podcast/510-the-peoples-cider-company/ 🎙️ Listen 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. Become a patron at: https://patreon.com/ciderchat

    510: From Barrels to the Pub | The People's Cider Co., Michigan

  8. Jul 15

    509: Mr. Plūme | In the Heart of Latvia's Fine Cider

    Episode 509 takes us to the heart of Latvia to meet Dace and Māris Plūme, the husband-and-wife team behind Mr. Plūme, an award-winning orchard cidery known for both still and naturally sparkling ciders. Their journey began with a chance taste of homemade cider that inspired Māris to train in Normandy and Austria before returning home to help shape Latvia's growing fine cider movement. Along the way, they explain why still cider deserves a place alongside sparkling cider, how heirloom apples define their work, the role of wild fermentation, and why patience is one of a cider maker's greatest tools. Ria also shares the latest News from Out and About Ciderville, including updates on CiderCon 2027, eCiderNews, GLINTCAP, orchards around the world, and this fall's French Cider Tour. Ciders tasted: • Semi-Sweet Still Cider • Pearadise Pet-Nat Timestamps Timestamps - 00:00 – Still Cider Origins - 00:23 – Welcome to Cider Chat - 02:31 – Ciderville News Update - 05:42 – Orchards Around the World - 08:48 – Fires and Normandy - 10:54 – Meet Mr. Plūme - 11:55 – Latvia and Location - 13:17 – Māris' Cider Journey - 15:34 – Latvian Traditions - 17:24 – Heirloom Apple Abundance - 19:29 – Orchard and Grafting - 22:20 – Learning the Craft - 25:52 – Life as a Married Cidermaking Team - 28:01 – A Microcidery Philosophy - 29:35 – Tours and Education - 30:59 – Bottle Sizes and Sales - 31:52 – Small Bottles and Hops - 32:44 – Wild Fermentation - 33:27 – The Story Behind Their Still Cider - 34:44 – Reading Latvian Labels - 35:35 – A Latvian Toast - 35:52 – Tasting the Still Cider - 36:58 – Why Still Cider Matters - 39:33 – Awards and Philosophy - 41:44 – Yeast and Apple Blends - 43:20 – The Baltic Cider Scene - 47:35 – Stopping Fermentation Naturally - 48:56 – Aging and Storage Challenges - 52:23 – Pouring Pearadise Pet-Nat - 54:40 – Flavor Notes and No Sulfites - 59:11 – Where to Find Mr. Plūme - 1:00:40 – Thanks and Sign Off - 1:02:42 – Closing Outro: We Like Cider Round

    509: Mr. Plūme | In the Heart of Latvia's Fine Cider
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About

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!

Information

  • Creator
    Ria Windcaller: Award-winning Cidermaker, Podcaster | Craft Beer Columnist
  • Years Active
    2015 - 2026
  • Episodes
    519
  • Rating
    Explicit
  • Copyright
    © Cider Chat 2014- 2026
  • Show Website
    Cider Chat

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