Episodes

  • 491: Revisiting Randall Grahm | Cider Exploration Without Hesitation

    491: Revisiting Randall Grahm | Cider Exploration Without Hesitation
    Feb 18 2026

    An early conversation that explored possibilities cider was only beginning to consider.

    As Cider Chat moves toward its 500th episode, we revisit conversations from the earliest seasons, taking a long view of the moments that quietly shaped where cider and this podcast would go.

    This episode, originally recorded in Season One, features legendary winemaker Randall Grahm, founder of Bonny Doon Vineyard and a James Beard Award winner. At the time, inviting a winemaker onto a cider podcast felt like stepping outside the expected boundaries of the category. Looking back now, it marked a turning point.

    Long before many of these topics became common discussion in cider, this conversation explores:

    • indigenous and wild yeast fermentation
    • the use of pied de cuve to build healthy native fermentations
    • beginning fermentations de novo each vintage
    • blending philosophy borrowed from wine
    • quince used as structure and aroma rather than juice
    • perry through a winemaker's lens
    • antique fruits like medlars
    • cider as an expression of curiosity and place
    Randall Grahm

    Find the full show notes for this episode at CiderChat.com
    Episode 491: https://ciderchat.com/podcast/491-randall-grahm-cider-history/

    Listen to Episode 491 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 conversations like this one.
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    54 mins
  • 490: Let Cider Lead

    490: Let Cider Lead
    Feb 11 2026

    An editorial on leadership, scarcity, and why cider no longer needs to borrow authority from beer or wine.

    In Let Cider Lead, host Ria Windcaller steps back from interviews to offer a clear-eyed reflection on the state of the cider industry, drawing on more than three decades in cider and nearly eleven years documenting the modern cider movement through Cider Chat.

    00:00 Introduction and Episode Overview 01:02 Upcoming Cider Events 03:10 Totally Cider Tours 06:37 Cider Chat Schedule Update 08:00 Reflections on Cider Industry Leadership 10:53 Cider Industry Norms and Challenges 18:44 Call to Action: Let Cider Lead 19:50 Conclusion and Sign Off 20:25 Outro Song: Strange Apples

    Find the full show notes for this episode at CiderChat.com
    Episode 490: https://ciderchat.com/podcast/490-let-cider-lead/

    Listen to Episode 490 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 conversations like this one.
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    23 mins
  • 489: Natural Cider Production Seminar | CiderCon 2025

    489: Natural Cider Production Seminar | CiderCon 2025
    Feb 4 2026

    Natural cider is often misunderstood as funky, volatile, or flawed.
    Recorded live at CiderCon 2025, this seminar reframes natural cider as a philosophy of low intervention, balance, and intentional care, not a free pass for faults.

    Moderator Haritz is joined by Richard of Brooklyn Cider House and Jasper Smith of Son of Man (Oregon) to explore how Basque cider traditions influence modern natural cider production in the U.S. The panel dives into fermentation choices, malolactic fermentation, volatile acidity, sensory evaluation, and why great natural cider is defined by quality, not dogma.

    This conversation also examines how natural cider is judged in Spain, what tasting panels consider true faults, and why these ciders are designed first and foremost to be enjoyed with food.

    Ciders featured:
    Zapiain (Basque Country), Son of Man (Oregon), and Solstice (Brooklyn Cider House)

    Episode 489 Timestamps

    00:00 Introduction to Basque Cider

    00:25 Meet the Host: Ria Windcaller

    00:42 The Magic of Sidra Natural

    01:41 Exploring Natural Cider Production

    02:32 Cider FOMO and CiderCon

    03:34 Cider Chat Milestones and YouTube Channel

    05:21 Thanking the Cider Chat Patrons

    08:44 Featured Presentation: Natural Cider Panel

    09:23 Defining Natural Cider

    11:32 Production Techniques and Philosophies

    27:05 Harvest Strategies and Apple Varieties

    36:21 Exploring the Price Range of Ciders

    37:01 The Science Behind Well-Integrated Volatile Acidity

    38:31 The Role of Malolactic Fermentation in Cider

    39:55 Tasting Panels and Quality Control in Basque Cider

    42:44 Cider Pairing with Food: A Gastronomic Experience

    44:31 The Cultural Significance of Cider in Spain

    51:31 The Importance of Apple Varieties in Cider Making

    55:43 Challenges and Rewards of Natural Cider Production

    01:01:48 Final Thoughts and Future of Cider

    01:06:55 Conclusion and Farewell

    Find the full show notes for this episode at CiderChat.com
    Episode 489: https://ciderchat.com/podcast/489-natural-cider-production/

    Listen to Episode 489 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 conversations like this one.
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    1 hr and 11 mins
  • 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 mins
  • 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 hr and 4 mins
  • 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 hr and 1 min
  • 485: Cider as a Catalyst for Chile's Edible Forest

    485: Cider as a Catalyst for Chile's Edible Forest
    Jan 7 2026

    Carlos Flores is an architect, landscape designer, and co-founder of Punta de Fierro Fine Cider. At the 2025 CiderCon in Chicago he presented Carlos presented "Developing An Experimental Edible Forest in a Heritage Apple Orchard." - this episode features his full presentaiton and you will also find his audio synced with all the power point slides at the Cider Chat YouTube Channel.

    Find full shownotes to this episode at https://ciderchat.com/podcast/485-chile-edible-forest-cider/

    00:00 Intro to Cider Chat - news

    00:49 Carlos Flores and the Edible Forest

    01:43 The Rich History of Chilean Cider

    04:03 Upcoming Cider Events and Tours

    08:41 Carlos Flores' Journey and Vision

    18:40 Creating the Edible Forest

    30:59 Bees and Flowers

    31:08 Meteorological Station and Climate Change

    32:24 Community Involvement and Workshops

    33:37 Greenhouse and New Trees

    34:12 Summer School and Neighbor's Orchard

    36:17 Building a Cider House

    37:47 Biofilter and Water Management

    39:32 Community Impact and Economic Development

    41:34 Pruning and Tree Management

    43:14 Future Plans and Experiments

    50:22 Funding and Government Grants

    55:30 Final Thoughts and Conclusion

    Contact info for Carlos of Punta de Fierro Cider

    • Website: https://puntadefierro.cl
    • Listen to Episode 421: Explore the Rich History of Chilean Cider w/Punta de Fierro

    Mentions in this Cider Chat

    • 393: How to Wassail & Drink Hail
    • Totally Cider Tours
    • CiderCon2026

    Support Cider Chat via our Patreon Page!
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    57 mins
  • 484: Rethinking American Cider History with Patrick McCauley

    484: Rethinking American Cider History with Patrick McCauley
    Dec 31 2025
    Meet Patrick McCauley, a Michigan-based cider maker and researcher, who is questioning some of the most common myths about American cider history. What Patrick uncovers is a far more regional, farm-based, and resilient cider story than the usual "cider died because of Prohibition" narrative.

    00:00 Introduction to Cider and Prohibtion

    00:23 Meet the Host and Guest

    01:56 Listener Support and Community

    04:51 Cider Salon Hungary, Uk & French Cider Tour

    08:03 Featured Conversation with Patrick McCauley

    10:25 Cider Production and Historical Insights

    14:48 Regional Cider Production in the US

    30:36 Impact of Prohibition and Industrialization

    37:30 Challenges in Cider Production

    38:33 Cider Culture and Consumer Perception

    39:22 Historical Context and Regional Differences

    42:08 Modern Cider Making Techniques

    45:14 The Future of Cider

    48:05 Historical Research and Discoveries

    59:24 Reviving Lost Cider Traditions

    01:05:58 Closing Remarks and Gratitude

    Contact info for Patrick McCauley
    • Listen to Patrick's Episode 302: Cider Mills of Washtenaw County (1841 to today)
    • Website: https://patrickmccauley.reinhartrealtors.com/
    Mentions in this Cider Chat
    • 2026 UK Blossom Time Totally Cider Tour
    • Patron letter - Zach
    • New England Cider Association - @newenglandciders
    • Cider Salon Hungary

    Cider Chat Patreon - join today!
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    1 hr and 10 mins