Cider Chat

• 481: Totally Cider Tour: A Merry Visit to Tom Oliver's

  Tom Oliver is delightfully talented, mischievously witty, and not only a renowned cider maker but also a top-notch perry maker. He may say, "If you're going to make perry and work with pears, you've already identified yourself as being criminally insane," but what we found was simply a bold maker willing to go the extra mile for every bottle. Enjoy this audio snap shot at Oliver's Cider and Perry Herefordshire, recorded on the 2025 Totally Cider Tour_UK Edition. Hear him share the story behind transforming his family's old hop barns into the heart of his cider and perry production, offering listeners a rare look into his traditional farmhouse methods. He discusses the challenges and joys of working with tannic cider apples and perry pears, spontaneous fermentation, barrel aging, and the evolving climate's impact on cider making. Tom has been featured in many Cider Chat® episodes and will be one of the select scheduled stops on the 2026 UK Blossom Time Totally Cider Tour. 00:00 Introduction to Perry and Cider Making 00:17 Meet the Host and Guest 00:57 Totally Cider Tour Experience 03:28 Challenges of Perry Making 04:11 Foraging and Traditional Perry Making 05:09 The Importance of Known Varieties 06:28 Cider Preferences and Quality 07:43 Totally Cider Tours - UK 10:18 Tom Oliver's Cidery Tour 11:47 Barrel Room Insights 13:08 Perry and Cider Fermentation 14:35 Pressing and Storing Fruit 15:51 Unique Perry Varieties 21:48 Barrel Aging and Tasting 25:03 Introduction to Fermentation 25:49 Wild Fermentation Process 27:11 Saccharomyces Yeast Role 28:34 Fermentation Containers and Aging 29:26 Bottling and Release Plans 29:44 Fermentation Under Pressure 32:28 Temperature and Duration of Fermentation 33:43 Challenges with Temperature Control 36:31 Barrel Cleaning and Maintenance 38:27 Regulations and Environmental Concerns 40:54 Conclusion and Future Plans Topics Covered The transformation of Oliver's hop barns into barrel rooms The shift from hops (Fuggles, Northdown, Target) to cider and perry fruit Why perry making is "a walk through madness" compared to cider The discipline of pressing and storing tannic pears at their peak Wild fermentation: apiculate vs. Saccharomyces yeast and how they shape flavor Barrel aging as both art and alchemy The sensory nuance of minerality and mouthfeel Keeping barrels "organically clean" for wild ferments Rising temperatures and the modern challenges of traditional cider making Perry Pear Varieties Mentioned Butt – dense and slow to soften; can store for weeks Thorn – softens quickly, needs immediate pressing Judge Amphlett – early ripening, fast fermenting Winnall's Longdon – honeyed, complex, but fragile and quick to spoil Yellow Huffcap – rich tannins, aromatic, often over-ripens on the tree Ciders & Perrys Tasted Eskimo Eyes Perry – 6% ABV, aged six months in rum and white wine barrels. A still perry that balances delicate fruit, subtle oak, and lingering depth. Barrel-Aged Still Cider – 9.2% ABV, matured 18+ months in Irish whiskey and Scotch barrels, bringing notes of minerality, oak, and sherry-like warmth. Call to Action If you've ever wondered whether you're bold enough to make perry, this episode will either inspire — or warn — you. Join Tom Oliver and other makers on the upcoming 2026 Blossom Time Totally Cider Tour, and hear more stories from the barrel rooms of cider's most daring artists at CiderChat.com. Send an email today to mailto:[email protected] Contact info for Oliver's Cider & Perry (Tom Oliver) Website: https://oliversciderandperry.co.uk/ Mentions in this Cider Chat Blossom Time Totally Cider Tour 2026 – get on the wait list today! send an email to [email protected] and let us know how many slots you would like to have us keep open for you!

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• 480: Holiday Cider Gift Guide 2025 and Playing with Pommeau

  00:00 Introduction and Podcast Overview 00:32 French Pronunciation Fun 02:27 Holiday Gift Ideas for 2025 02:59 Cider Chat News and Updates 04:42 Listener Stories and Experiences 07:49 Upcoming UK Cider Tour 2026 12:47 Featured Presentation: 2025 Holiday Cider Gift Guide 13:35 Cider Chat Partners and Supporters 25:30 Stocking Stuffer Tips and Cider Supplies 31:36 The Perfect Name for American Pommeau 45:24 Conclusion and Final Thoughts 00:00 Introduction and Language Fun 00:14 Cider Chat Episode 480 Overview 01:10 Naming Poot in America 02:27 Holiday Gift Ideas for 2025 02:59 Cider Chat News and Updates 03:08 New Patron and Michelin Star Connection 04:42 Michael of Edulis Cider Journey 06:25 Rising Costs of Starting a Cidery 07:49 Blossom Time Tour 2026 12:47 Holiday Cider Gift Guide 13:35 Cider Chat Partners and Supporters 25:30 Stocking Stuffers and Cider Supplies 31:36 The Perfect Name for American Pommeau 41:32 Conclusion and Final Thoughts   Find full episode show notes and links at https:ciderchat.com

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• 479: New York Cider Fest | Audio Snapshots

  New York Cider Fest 2025 brought together makers and enthusiasts for an unforgettable day at City Winery Manhattan. In this special collection of on-the-floor recordings, Cider Chat® captures Audio Snap Shots with festival patrons. Hear how attendees at the New York Cider Fest are viewing cider today — what styles they're excited about, how they're drinking it, and the foods they love to pair with a glass, including their favorite Thanksgiving matches. Episode Timeline 00:00 Introduction to Cider Chat 02:34 Exciting News: Totally Cider Tours 10:21 Feature Presentation: New York Cider Fest 12:24 Listener Snapshots: Cider Enthusiasts Share Their Stories 18:45 Exploring Cider Pairings and Preferences 19:22 Cider Travels and Discoveries 25:17 Food Influencers at Cider Fest 28:05 Meet the Food Bloggers 28:35 Kylie and JJ's Cider Journey 32:30 Katie's Fruity Cider Favorites 39:09 AJ's Tequila and Cider Combo 42:22 Adventurous Ashley's Cider Travels 45:48 Cider's Growing Popularity 47:56 Join the UK Cider Tour 49:20 Cider Song Finale Contact info for the New York Cider Fest The New York Cider Association hosts this annual event – go to their website at https://www.newyorkciderassociation.com/ Mentions in this Cider Chat 2026 Blossom Time Totally Cider Tour April 27th – May3rd Guest Instagram accounts on this episode @roommatesfeasting @fontanas_food @adventuressashley

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• 478: Pommeau: What Happens When a French Classic Lands on U.S. Labels

  What is Pommeau? Pommeau is a: fortified blend of fresh apple must (unfermented) and apple brandy (typically Calvados in Normandy or Lambig in Brittany). The unfermented apple juice and brandy are combined before fermentation, which halts the process entirely and preserves natural sweetness. By law in France, Pommeau must be aged a minimum of 18 months in oak and produced within designated regions. It's rich, amber-colored, and served as an apéritif. It is consider to be a French heritage drink shaped by decades of refinement and protected standards. When did Pommeau receive AOC status? Pommeau received its official Appellation d'Origine Contrôlée (AOC) status in 1991, formalizing the traditional method and legally protecting what can and cannot be called Pommeau within France. And in America? If you ask what Pommeau is in the United States, the answer is: nothing defined. There is no legal TTB definition, no standard of identity, and no trade agreement protecting the name. Yet hundreds of U.S. labels already use the word…sometimes accurately, sometimes loosely, often inconsistently. So the question becomes, "What happens when a French classic with strict rules lands on U.S. labels with no rules at all?" That's the conversation American isn't having… yet. In this episode, Ria speaks with alcohol beverage attorney Lindsey Zahn to unpack what it means to use the word Pommeau in the U.S.—legally, culturally, ethically—and what cider makers and consumers should consider going forward. What happens when a French classic with strict rules lands on U.S. labels with no rules at all? That's the conversation America isn't having… yet. In this episode, Ria speaks with alcohol beverage attorney Lindsey Zahn to unpack what it means to use the word Pommeau in the U.S.—legally, culturally, ethically—and what cider makers and consumers should consider going forward. Key Topics Covered What Pommeau legally means in France Why the TTB has no definition for Pommeau How hundreds of U.S. labels were approved without consistency The difference between fortified cider vs. Pommeau Why a COLA approval does not protect you from trademark or trade disputes U.S.–EU trade agreements and why Pommeau is not protected Risks for current makers using "Pommeau" on labels Why "American Pommeau," "Pommeau-style," or accurate class/type statements may reduce risk The opportunity for U.S. cider associations to create a new American term A call for a naming contest—what the U.S. cider world could build together Why truth in labeling matters beyond regulatory compliance Why this conversation needed to happen…ten years ago Contact info for Lindsey Zahn P.C. Website: https://www.zahnlawpc.com Previous Cider Chat episode with Lindsey : Episode 85 Lindsey Zahn on Cider Law TTB Labeling Resources: https://www.ttb.gov 00:00 Introduction and Common Misconceptions 00:23 Meet the Host and Guest 01:35 Episode Overview: Focus on Pommeau 03:13 Cider Tours Announcement 06:58 Listener Support and Sponsors 08:40 Main Discussion: Legal Aspects of Pommeau 25:34 Trademark Rights and Labeling Concerns 27:34 The Importance of Due Diligence in Labeling 28:46 Pomo: A Gray Area in Cider Labeling 30:30 Alternatives to Using 'Pomo' 32:36 Truth in Labeling and Production Methods 36:08 Advice for Cider Producers 38:39 Role of Cider Associations 46:08 Final Thoughts and Call to Action Mentions in this Cider Chat Totally Cider Tours  

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• 477: 2025 Ultimate Cider Pairing Guide for Thanksgiving

  Learn how to pick the right Cider and Perry for every dish on the Thanksgiving table. This week we are not chasing brand names. We are building flavor intuition. Consider Thanksgiving not as one single taste on a plate; it is a stack of distinct taste worlds. Each one asks for its own kind of cider or perry. In this holiday feature, Ria and the Talking Pommes a.k.a. Perry Pear, Mr. Quince, and The Medlars talk through the art of pairing cider and perry for the entire Thanksgiving feast, from the welcome sip to dessert. You will learn how to shop with confidence, how to read a label for style rather than brand, and how to bring bottles that make every part of the meal sing. There is also a downloadable Thanksgiving Cider Shopping Checklist PDF below to make your trip to the store simple and stress free. Chapters for Episode 477 00:00 Introduction and Talking Pommes 00:47 Welcome to Cider Chat 02:02 Thanksgiving Traditions and Preparations 06:05 Upcoming Cider Tours 07:40 New York Cider Events 10:26 Ultimate Cider Pairing Guide for Thanksgiving 14:00 Choosing the Right Cider for Starters 18:33 Main Course Cider Pairings 20:37 Turkey Preparation and Cider Pairing 21:12 Smoked Turkey and Barrel-Aged Cider 21:49 Creamy Sides and Semi-Dry Cider 22:31 Fruit Ciders for Roasted Vegetables 22:57 Choosing the Right Cider 23:58 Introducing Cider to Friends and Family 25:01 Low Alcohol Ciders for Gatherings 26:30 Dessert Pairings with Cider 31:31 Serving Cheese and Fruit Plates 33:01 Thanksgiving Table Preparations 36:19 Final Thoughts and Recommendations Mentions in this Cider Chat Totally Cider Tours Cider Share November 14, 2025 | Red Hook Cidery Brooklyn NY New York Cider Fest November 15, 2025 | City Winery Manhattan

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