Cider Chat

De: Ria Windcaller: Award-winning Cidermaker Podcaster | Craft Beer Columnist
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  • Resumen

  • 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- 2024
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Episodios
  • 457: Snow Capped Cider: A Family Legacy at 7,000 Feet | CO

    457: Snow Capped Cider: A Family Legacy at 7,000 Feet | CO
    Apr 30 2025

    At the base of Colorado’s Grand Mesa, the world’s largest flat-top mountain, five generations of fruit growers have worked the land. Today, Snow Capped Cider carries on that legacy, crafting estate-grown ciders from fruit nurtured at elevations between 6,130 and 7,000 feet. The high desert sun, volcanic soil, and pure snowmelt water combine to create vibrant apples and distinctive ciders.

    From Hobby to Heritage

    What began as a small experiment soon blossomed into a full-fledged cidery. Sparked by a disappointing store-bought cider, Kari Williams and her family leaned into their winemaking background and deep orchard knowledge to create cider reflective of their exceptional terroir.

    Kari Williams Cider Making at High Elevation

    At Snow Capped Cider:

    • Only estate-grown fruit is used.
    • Over 100 acres are dedicated to cider-specific apple varieties.
    • The extreme UV exposure at high elevation leads to apples with higher sugars, acids, and tannins, setting the stage for rich, complex ciders.

    Managing a shorter growing season, spring frost risks, and labor-intensive frost protection methods has shaped their unique approach to farming and fermenting.

    A Range of Styles

    Snow Capped produces:

    • 16 canned ciders distributed across four states.
    • 54 distinct bottled ciders, from single varietals like Kingston Black and Harrison to blends featured in the Elevation Series.
    • Botanical infusions and experimental ferments, all handled with precision and passion.

    Their Gold Rush cider, a blend of French and English apples, showcases the vibrant flavors that their terroir imparts — a naturally complex, award-winning cider approachable for all levels of cider drinkers.

    Where to Find Snow Capped Cider

    Ciders are available via:

    • Retail in Colorado, Utah, Idaho, and California
    • Online at VinoShipper
    • Their exclusive cider club offering small-batch, estate ciders.
    Contact Info for Snow Capped Cider

    Website: https://snowcappedcider.com

    Mentions in this Cider Chat Mentions in this Cider Chat
    • Totally Cider Tours

    Keep #ciderGoingUP by supporting this podcast via Cider Chat Patreon

    Season:Season 10 Categories:

    Cider Maker profile, Colorado Ciders Tags:

    Cedar Ridge ciders, Colorado Ciders, Grand Mesa, high elevation orchards, UV exposure and fruit quality
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    1 h y 1 m
  • 456: From Oregon to Norway: Abram Goldman-Armstrong’s Cider Journey

    456: From Oregon to Norway: Abram Goldman-Armstrong’s Cider Journey
    Apr 23 2025
    This episode of Cider Chat, was recorded in person with Abram Goldman-Armstrong at CiderCon2025 in Chicago. Hear his journey to cider. From growing up in Oregon’s Yamhill County to his current work in Norway’s Hardanger region at Alde Sider. Abram began fermenting cider as a student in Minnesota and went on to found the cidery known as Cider Riot in Portland, Oregon. His experience reflects both the evolution of the cider industry and the challenges of building a business grounded in values and community. The Cider Riot Years Cider Riot grew from a home cider making project into a well-regarded cider brand and pub. Abram describes building the business, navigating challenges like rising rent and market shifts, and the significance of Cider Riot as a political and cultural hub. The pub hosted community meetings, union organizers, and events that reflected Portland’s activist spirit. Standing Against Far-Right Violence On May 1, 2019, Cider Riot became the site of a violent confrontation when members of the far-right group Patriot Prayer, led by Joey Gibson, clashed with patrons during a May Day celebration. The altercation resulted in injuries, including a woman being knocked unconscious. Abram filed a $1 million lawsuit against Gibson and others involved, alleging that they had instigated the attack. The incident drew national attention and highlighted the challenges faced by businesses taking a stand against hate groups. Relocating to Norway After Cider Riot closed in late 2019, Abram accepted an offer to collaborate with cider makers in Norway. He began working with a small brewery before moving west to Hardanger, where he now produces cider at Alde Sider. The region has a long history of apple growing and is the first in Norway to receive a protected designation for cider. In this Cider Chat Early influences in Oregon: Working with Alan Foster of White Oak Cider, planting bittersweet varieties like Kingston Black.DIY beginnings: Making cider in college using apples from the dining hall and a cheese grater.Founding Cider Riot: From garage startup to a full-scale cidery and pub in Portland, Oregon.Pub culture & Portland community: Supporting labor organizing, queer and trans spaces, and anti-fascist events.Financial challenges: Draft-focused sales model, missed retail opportunities, and the impact of hard seltzers.Closure of Cider Riot: Reflections on its cultural significance and decision to shut down in 2019.Move to Norway: Invited to launch a cider program with a brewery in Sandefjord, leading to Tall Ship Cider.Transition to Alde Sider: Current role as lead cider maker in Hardanger, Norway’s key cider region.Hardanger cider traditions: Protected cider designation and historic use of apples like Gravenstein and Discovery.Production methods at Alde: Use of Nottingham ale yeastChaptalization with Danish beet sugarHigh-acid juice (~pH 3.1–3.2)Residual sweetness target of 1.003 SGCrossflow filtration to halt fermentation Barrel aging program: Experiments with French agricole rum and Norwegian whiskey barrels.Community cider scene: Five producers in the village of Nå, collaboration across the fjord, and cider tourism via fjord boat.Cultural observations: Comparing pub cultures, lifestyle differences between Norway and Portland.Low-ABV cider innovation: Creating a 4.7% cider for draft sales in collaboration with 7 Fjell Brewery.Use of wild yeast: Petnat-style experiment using orchard yeast and natural inoculation.Future plans: Continuing to explore cider styles in Norway, working with bittersweets, and developing new blends. Contact Info Abram Website: https://www.aldesider.no Mentions in this Cider Chat 317: How a “Cyder” Teapot fueled the American RevolutionStone Ridge Orchard Wassail May 3rd & 4th – tickets https://www.clover.com/online-ordering/Event-TicketsEpisode: 450th Roger Wilkins – The Cider King
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    1 h
  • 455: Zero Percent Sh*t | John Edwards Returns

    455: Zero Percent Sh*t | John Edwards Returns
    Apr 16 2025

    John Edwards, longtime cider maker and integral team member at Ross on Wye Cider & Perry Co., and the creative force behind his personal label Fly be Night Cider was last on the podcast in 2019.

    John Edwards In this Cider Chat with John Edwards

    ohn is part of the tight-knit crew at Ross Cider who keep things running from orchard to bottle. The team has embraced a belt press system, which John finds surprisingly nimble—even for small batches. While Ross is rooted in tradition, they’re also evolving their process to match the scale and diversity of their orchard.

    • Transitioning to stainless steel fermentation tanks
    • Working with old and rediscovered apple varieties
    • Committed to wild yeast and natural fermentation
    • Managing fire blight
    • Diversifying the orchard’s apple stock with varieties like Kingston Black, Golden Ball, and Cider Lady’s Finger.
    Fly Be Night: A Creative Outlet

    Fly by Night remains John’s personal cider expression—just a few barrels a year, shared with friends. Each release gets a new label (last year’s was “Space Goat”), and while the iconic “0% Sh*t” label is retired, the spirit of fun and integrity lives on.

    A Cellar Surprise for Ross Fest 2025?

    John has one cider still in the cellar: a 2014 Foxwhelp that might just see bottles soon. Whether blending at Ross or bottling at home, John’s work reminds us that cider thrives on community, curiosity, and a bit of mystery.

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    • Episode 195: Fly Be Night Cider | 0% Sh**, UK
    • Totally Cider Tour UK Edition
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    50 m
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