264 episodes

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 Ria Windcaller: Award winning Cidermaker | Craft Libations Columnist | Podc

    • Food
    • 4.8 • 62 Ratings

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!

    Yonder & The Source | Building a Cidery, Part 7

    Yonder & The Source | Building a Cidery, Part 7

    What is Yonder? Yonder Cider is made at the production facility in Wenatchee, Washington. Cider are made with both culinary and classic cider varieties that co-owner Caitlin Braam, who is our featured guest in this episode, says is key to the Yonder label.  Wenatchee is also the home of Snowdrift Cider Company where Tim Larsen is based and who also co-owns Yonder. Listen to episode 37  featuring Tim Larsen to learn more about his background and why this region of Washington state is so important the apple industry of the Pacific Northwest.
    Caitlin Braam
    What is The Source The Source is a separate business, but also based at the Wenatchee site. Sourcing juice is jargon widely used in the cider industry for makers needing to "source" juice from orchards to make cider. The Source provides both customized blends and apples to makers.
    The Source in Wenatchee
    The Future of Yonder The future looks bright despite the closing of the Yonder Bar on February 15, 2021.
    The garage bar for Yonder was set up in Caitlin's own garage in response to Covid. Despite the overwhelming support of neighbors, one anti cider fan was out to close the "garage bar" and the city finally conceded. Later this year (2021) a new Tasting Venue will be opening with ample outdoor seating. This new site is a collaboration with Bale Breaker Brewing and will be located in the Ballard Brewery District of Seattle, which is 15 minutes to the north of the Seattle Fish Market.
    Expect 6200 feet of outdoor space and a shared Tasting Room inside.
    Thinking out Yonder of the Box
    Because of licensing regulations, Caitlin had to secure the licensing for a distillery so that the Bale Breaker and Yonder project  could work.
    Contact Yonder Cider and The Source
    https://www.yondercider.com/
    https://www.thesourcecider.com/
    Mentions in this Chat
    Alma Cider and Beer Bar - 904 N. Virgil Ave. LA, CA Telephone323-522-3362 Fermentis by Lesaffre -This week's Q&A with Kevin Lane from Fermentis: Q: Which yeast should I use to expand the attributes of the cider Help Support Cider Chat Please donate today. Help keep the chat thriving!
    Find this episode and all episodes at the page for Cider Chat's podcasts.
    Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

    • 33 min
    Eris Brewery and Cider House | Building a Cidery Part 6

    Eris Brewery and Cider House | Building a Cidery Part 6

    What is Eris? Eris is the name of the goddess of chaos. Her splendor in creating chaos is exactly why co-owners Michelle Foik and Katie Pizza named their craft beer and cider bar Eris, but there is more. Katie's "elevator pitch' for Eris tells it all saying, "Eris is a brewery, cider house and full service restaurant all under one roof in Chicago."

    Eris situated in the Howler Building
    The path to Eris Michelle and Katie began conceptualizing Eris back in 2014, though the actual name of the bar came about much later. It took four years before they could opened the door in February of 2018. The building itself was originally used as a Masonic Temple. Today, the cidery is situated in the basement, the brewery and restaurant on the first floor and the second floor is sighted to be a 200 person event space. There is also outdoor seating, which got a major boost when infrared heaters were added this past November, making the covid safe space super toasty even in the winter months!

    Katy Pizza and Michelle Foik
    Planning ahead What equipment feel out of favor?
    The cross flow filter is used to ensure that the cider stays stable on the shelf. Michelle found that it couldn't keep up with the flow of cider being canned. Tanks through the window
    What equipment did they get right?
    Building for the future by having a 30 barrel brewery and enough tank space in the cidery to avoid the need to scale up for a very long time. Both women noted that with the cidery in the basement they had only one shot to get the tanks in. To do so later would be impossible. That said, perhaps they could have gotten away with a smaller brewing system, but something tells this podcasters that in time they will be very happy to have the larger system in the long run. ] Summer Patio and now a winter patio too with infrared heaters outside at Eris
    Contact for Eris Brewery and Cider House
    Website: https://www.erischicago.com/story
    Address: 4240 W Irving Park Road, Chicago, IL 60641
    Telephone: 773-943-6200
    Mentions in this Chat
    Fermentis by Lesaffre -This week's Q&A with Kevin Lane from Fermentis: Q: I though Apples were filled with nutrients, so do I need to add nutrients to the ferment and if so which ones? Help Support Cider Chat Please donate today. Help keep the chat thriving!
    Find this episode and all episodes at the page for Cider Chat's podcasts.
    Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube  

    • 40 min
    Artifact Cityscape | Building a Cidery- Part 5

    Artifact Cityscape | Building a Cidery- Part 5

    Artifact Cider Project Soham Bahatt and Jake Mazar co-founded Artifact Cider Project in 2014. The cidery was originally located in the city of Springfield, Massachusetts, then moved out towards Boston and eventually back to western Massachusetts. Today, Artifact has two locations, a Tasting Room and production facility in Florence and one in Cambridge. 
    Soham Bahatt at Artifact Tasting Room and cidery in Florence, Massachusetts
    1. What kind of scale are we looking at [for the size of a cidery]?
    2. What are our goals?
    Artifact's Plan to Become a 100 year old Company Soham looks at the question of  "What does it take to grow a 100 year company?"
    Make sure the cider is good Make sure we are listening to our customers Don't out grow our suppliers Artifact Equipment Tips  Baseline equipment and strategy tips for a small scale cidery start up
    Focus on sourcing your raw material, which for a cidery is apples Equipment IBC tanks are used widely in the industry for start ups and ongoing ferments Tri clamps - don't cheap out on quality Decent pump - all makers in this series stress the need to have a quality pump Bottle by hand. Canning can come in later as it takes a bit of capital to get this jump started Don't worry about a filter - use the luxury of time and let the cider settle to gain clarity Equipment that Soham doesn’t like?
    Filter - plate and frame is a pain in the butt Artifact used a lenticular filter for a while and now has a Cross Flow Filter Contact Artifact Cider Project
    Website: https://www.artifactcider.com/ciders
    2 Locations
    The Cellar in Florence 34 N. Maple Street, Suite 15, Florence, Massachusetts 01062 (617) 544-3494 The Station x Central Square 438 Massachusetts Avenue, Cambridge, Massachusetts 02139 (617) 714-4076 Mentions in this Chat
    Fermentis by Lesaffre -This week's Q&A with Kevin Lane from Fermentis: Q: Can I use a "beer yeast" or "wine yeast" in my cider? Ria's CiderCon2021 Notes from the Virtual Conference 2021CiderCon | Day 1 2021CiderCon Day 2 Notes 2021CiderCon Day 3 Help Support Cider Chat Please donate today. Help keep the chat thriving!
    Find this episode and all episodes at the page for Cider Chat's podcasts.
    Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

    • 47 min
    Ragged Hill Design| Building a Cidery Part 4

    Ragged Hill Design| Building a Cidery Part 4

    Ragged Hill Cidery since 2017 Steve Garwood is the Head Cidermaker at Ragged Hill Cidery. He and his daughter Anne Garwood Hampp who manages Sales and Marketing and orchardist Keith Arsenault form the Ragged Hill Cider Company in West Brookfield, Massachusetts. Keith began planting the orchard back in 1984. Find Apple Varieties at Ragged Hill Orchard on their page at New England Apple Association  There are 15 acres of apples which are all dwarf tree (predominantly) and they are trellised.
     
    Anne Garwood Hampp, Louise and Steve Garwood. Photo taken in November 2020
    Building Out Ragged Hill Apples trees had to be removed (gasp!) to be build the current cidery alongside the Farm Store.
    The shed roof cidery dimensions are 20' wide x 75' long x 12' high The cold room stores around 20,000 bushels which allows for apples bin to be stored 4 at a time on top of each other Steve ideal storage area  would be 40’ wide x 60 long x 15 high with no posts to maneuver the fork lift around
    The cidery is very well insulated: 6 inches of foam in the walls and 12 inches in the ceiling.
    Says Steve, "Since one long wall is shared with our cold storage which has a tremendous thermal flywheel effect , we figured the cidery wouldn't get TOO cold in the winter, but the first summer we realized that we needed to keep the cidery cool because mold was growing everywhere. So we installed a wonderfully efficient Mitsubishi mini-split system with this fantastic gadget called a COOLBOT. The coolbot allows us to hack the mini-split and operate it below its normal operating temperature to keep the cidery at 55 degrees year 'round.
    At the same time it gives us heat and AC in the tasting area. We generate all our own electricity  (and sell it as well) so it's all 100% green energy."
    Ragged Hill also "farms photons".  In the way back of the orchard there is an array of solar panels that allows the farm to sell back energy into the grid.
     
    Ragged Hill Cidery and Orchard - Tasting Room to the left and Farm Store to the right
    Ragged Hills 3 Key Cidery Fundamental Apple processing Fermenting and cellaring Bottling and Lab. Plus, #4 & #5 - Laboratory and Tasting Room
    Contact Ragged Hill Orchard and Cidery:
    Address: 94 John Gilbert Road, West Brookfield MA 01585 Mentions in this Chat
    CiderCon2021 February 3-5, 2021 - A virtual trade conference for the cider industry hosted by the American Cider Association New York International Cider Competition - February 21, 2021 3rd Annual New York International Cider Competition for commercial makers. Judges are real buyers making this competition stand apart from all others in cider. Send in your ciders now. Fermentis by Lesaffre -This week's Q&A with Kevin Lane from Fermentis: Q: What temperature should one's apple juice be at before pitching yeast? Eliza Greenman - grafting orchards - https://elizapples.com Help Support Cider Chat Please donate today. Help keep the chat thriving!
    Find this episode and all episodes at the page for Cider Chat's podcasts.
    Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube Haven't downloaded this episode yet? Here it is again for your listening pleasure.
     

    • 41 min
    Courthouse Creek "Garagistes" | Building a Cidery Part 3

    Courthouse Creek "Garagistes" | Building a Cidery Part 3

    We are Garagiste!
    Liza and Eric Coffi - Courthouse Creek Garagistes
    Liza and Eric Coffi jokingly call themselves 'Garagistes' of the cider world. Courthouse Creek is a family-run, small agri-business committed to respecting our land and our community.  They grow apples and other fruits and vegetables using sustainable, low impact practices, and produce orchard-based cider by adhering to natural methods.  Their cidery model is premised upon the small wine boutiques that they are familiar with from their time living in the Central Coast of California.

    Liza Coffi at Courthouse Creek Tasting Room
    Initial estimation of build out vs the actual time it took In the orchard:  "We planted our first section of the orchard in 2014, and the second section about six months later.. We knew it would take about four or so years to start seeing an appreciable yield for production purposes.  It took six years. This past harvest, the 2020 harvest, was the first year where we had enough apples to produce a decent amount of cider.  We ended up with three barrels – about 180 gallons."
    In the cidery:  "The plan was to launch our cidery as true garagistes — producing in our garage.  After doing this and making sure there was a market for our product, the plan was to build a production barn and a separate tasting room on the farm by the second year, maybe third year."

    Courthouse Creek outdoor tasting room
    The Coffi's started producing some cider in the garage in 2014 (which is partly why they are called garagistes!) , but the real first year of production was 2015. That first and second year, 2015-2016, they produced 450 cases, or about 18 barrels.  Says Eric, "Because our methods are low-fi (ie, no filtering, no fining, adhering to natural methods), this initial build-out was very basic.
    [ The Coffi's had an oak barrel fermenting in their living room - and used the family's two car garage as the cidery. True Garagistes![/caption]
    By 2016, they knew their plans had to change.  Somewhere in the middle of building the production barn they realized that there was no way they could afford to build a separate tasting room.  So, they converted the front third of the production barn into the tasting room.  They opened the tasting room in March of 2017 and are currently expanding this tasting room to get to the square footage they anticipated having from inception.
    Initial estimate of production (barrels) vs what the actual production is now or where you expect it to grow in next 5 years post covid We initially planned to reach 3000 cases, or roughly 120 barrels, by year three (2018).  Actual production has not hit our target:
    In 2017 season 935 cases (750ml) and 1395 gals in kegged product = 60 barrels. In 2018 season 1250 cases (750ml) and 1000 gals in kegged product =  65 barrels In 2019 season 1250 cases (750ml) and 1000 gals in kegged product =  65 barrels In 2020 season 1050 cases (750ml) and 850 gals in kegged product = 56 barrels Initial projections included a split of about 75% tasting room sales, and 25% distribution.
    Says Eric, "The reality for us is simple—the tasting room model works very well. Indeed, the silver lining of COVID has been a boon at the farm—we had the space in the orchard for people to properly social distance.  Our new projections are more of an 85 to 90% tasting room, and the remainder targeted distribution at small, local bottle shops and high-end restaurants."
    Equipment you love having on hand from the start
    Barrel steamer Equipment you would reconsider had you known then what you know now.
    "For the orchard, we didn’t need to put in irrigation. We put in a drip line in the first section, but realized we don’t need it, we can successfully dry farm in Virginia." Purchased a good pump straight away—and do not skimped on a cheaper model. The Coffi's use a pump from US-FIP It

    • 36 min
    Securing a Trademark | Building a Cidery Part 2

    Securing a Trademark | Building a Cidery Part 2

    Securing a Trademark This episode is Part 2 of the series "Building a Cidery". In Part 1 episode 255 "What is a Trademark" and "Why it matters" was presented by attorney Kevin Regan. Both episodes on Trademark Law were originally presented by attorney Kevin Regan at CiderCon 2020.
    If you would like to view the power point presentation that Kevin is referring to during this lecture, you will find it as a free download at the Cider Chat Patreon page. While there, please consider becoming a patron of Cider Chat to help keep this chat on the air.
    Take the steps to secure your trademark Brand names and images become a part of an owner's persona. Getting the public emotionally attached to a brand is a good thing and exactly what one might hope to have happen when building a business. Securing one's brand is time well spent.
    There are steps that one can take now, whether you have been in business for 20 years or are in the startup phase, to set a solid foundation for your brand. Kevin delivers tips and info to help navigate the key steps to Building a Cidery.
    In episode 256, Kevin shares the steps necessary to secure a trademark.
    Common Law Trademarks TM vs R on your brand Use and Commerce in trademark law Intent to Use applications Consent agreement with trademarks Distinctive Trademarks not generic Descriptive Trademark Policing your trademark Contact Kevin Regan Website: https://lowegrahamjones.com/attorneys/kevin-regan/
    Cell: 206 601 -5180
    Mentions in this Chat CiderCon2021 February 3-5, 2021 - A virtual trade conference for the cider industry hosted by the American Cider Association
    New York International Cider Competition - February 21, 2021 3rd Annual New York International Cider Competition for commercial makers. Judges are real buyers making this competition stand apart from all others in cider. Send in your ciders now.
    Fermentis by Lesaffre -This week's Q&A with Kevin Lane from Fermentis:
    Q: Do you need to rehydrate dry yeast? Help Support Cider Chat Please donate today. Help keep the chat thriving!
    Find this episode and all episodes at the page for Cider Chat's podcasts.
    Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

    • 44 min

Customer Reviews

4.8 out of 5
62 Ratings

62 Ratings

CatJ99 ,

Awesome resource

Ria is simply an amazing host that does a fabulous job. Her podcasts are professionally done, with real and meaningful interviews from people from all over the world. They’re informative whether you’re just beginning to learn about cider or you’ve been in the field for some time.

JD in Reno ,

Cider, nicely chilled

I made my first batch of cider a couple of years ago, and soon thereafter found Cider Chat. The show is laid-back, a bit quirky at times, and always a fun listen. The show mainly centers around commercial producers of craft cider. Ria’s enthusiasm is contagious as she travels the globe, attending events and interviewing renown cider makers, as well as up-and-coming producers. In listening to their experiences, I have learned a lot of aspects of the craft. So once again, the airlocks are bubbling away in my cellar, and who knows, maybe someday I might be one of those up-and-comers.

veggievolvo ,

Blessings to Ria

I’ve loved listening to Ria and getting into the ciderville life!

Thank you !

Top Podcasts In Food

Listeners Also Subscribed To