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/

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