Cider Chat

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 is a arts podcast hosted by Unknown Host, with 517 episodes on record and a Required Pod Score of 80. PitchCentric scores this show on Booking Probability, Listen Score, and live audience signals refreshed every 24 hours.

Unknown Host hosts Cider Chat, a arts show with 517 episodes published.

Our AI reads these to draft pitches. Use them as grounding for a pitch that cites a real guest and a specific topic.

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  Episode #514

  514: Doing More With Lees | Ryan Monkman

  Sep 9, 202654 minS11

  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

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  Episode #513

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

  Aug 26, 20261h 7mS11

  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

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  Episode #511

  511: Hungarian Cider Comes of Age | Bright Cider

  Aug 12, 202654 minS11

  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

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  Episode #510

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

  Jul 29, 20261 hourS11

  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

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  Episode #509

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

  Jul 15, 20261h 3mS11

  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

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