Cider Chat

Everything is Right Side Up at Calico

The logo of Calico Cidery might be an upside down apple drawn to look like an apple tree, but the setting, the people, orchard and the cider is all right side up and slamming it! Located in the high desert region of San Diego to the east of the county is a lone road that brings you up to Julian California which is a bustling apple town.

Calico sits at 38oo feet while Julian is up at 4200 feet, making it a high desert region where apples and the people are living the good life in what feels like a bit of an oasis after driving through the rough scrabble land of the desert below.

Mural by the road out front of Calico Cidery

In this Chat

Ian Wright is the head cidermaker and brings us through a compliment of ciders while we chat about the history of the orchard.

• Planted in 1920 - the orchard is long stem trees
• At one time it was mainly a U-Pick orchard
• Now owned by a family who is also making cider in Paso Robles California
• What is dry farming apples

Ian Wright

Ciders tasted in during this Chat

• Field Blend

  • Jona Gold & Winesap (9.0%)

• Devil's Punch Bowl (8.0%)
  • a blend of apples, pears, persimmon and guavas
• Wild ferments with no sulfites added
• Always 4 Calico Ciders on tap
• Everything made is sold on tap
• Destination cidery and region
• Single Varietals made at Calico
  • Winesap
  • Northern Spy
  • Jona Gold
  • Ida Red

Hanging with the after hours Cider and Calvados Crew at Calico

When visiting Calico and Julian

• Take a cider and walk about the orchard at Calico
• Make sure to have enough time to also hang at the bar and take in the slow life.
• Say hi to Eric the bartender
• Stay at the Julian Hotel
• Grab a soup and half sandwich for lunch at Soups and Such Cafe
• Nead a hefty dinner? Try Romano's Restaurant
• Bring pie to the family or friends back home from the many apple pie bakeries in town
• Visit the other local cideries
  • Storum Ranch Cider and Wine
  • Julian Hard Cider

Contact info for Calico Cidery

• Website: http://www.calicocidery.com/

Mentions in this Chat

• CiderCon 2023 - February 1-3, 2023
  • sign up now for the January 30th Chicago Cider Tours
• New York International Cider Competition February 19, 2023- use promo code: Chat23 for $10 off your entry submission.
• Episodes

  • 340: Eric Bordelet on Pairing Cider with Food

    • Episode 340 was the early morning recording after a wonderful visit the night before
• Subscribe to eCiderNews

Help Support Cider Chat Please donate today. Help keep the chat thriving!

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What is a pomological exhibition?

Orchardist Matt Kaminsky has hosted a Pomological Exhibition in Ashfield, Massachusetts for the past 3 years. In this talk recorded at the Cider Pop-UP as part of CiderDays 2.0 events on the weekend of November 4th-6th Matt talks about the history of Pomological Societies and why such exhibitions are so important.

How healthy are these wild apple trees?

In this talk Matt nods to the impact of global warming and climate change

• What is causing more economic harm to apple growers
• What species of apple trees can now be grown here and the spread of invasive insects?

At the Pomological Exhibition

• Had 150 wild apples and pears on exhibit
• Throughout the US and Canadian apples too.

Few repeat entries at this Public Tasting. The public was able to cast a vote in 5 different categories

• Best quality eating
• Best cider apple?
• Best pear
• Best crab
• Visual - showiest and prettiest apple

Contact info for Matt Kaminsky

• Website: https://gnarlypippins.com/

Mentions in this Chat

• Episodes
  • Fermentis by Lesaffre - 4 SafCider yeast cultures
    • 336 Cider Yeast Choices with Fermentis

• • 072: Lost Apples of the Quabbin
• Subscribe to eCiderNews
• CiderCon 2023 - February 1-3, 2023

Help Support Cider Chat Please donate today. Help keep the chat thriving!

Find this episode and all episodes at the page for Cider Chat's podcasts.

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Four Phantoms Looks to Historical Co-Ferments

Head Brewer and owner Drew Phillips of Four Phantoms Brewery in Greenfield Massachusetts spoke on Folks Traditions and the Co-Fermentation of Wort and Apple Juice and the brewery's co-ferment called Old Gods (8.0%). There were two talks on the subject, with the first being November 3rd and the second on November 6th as part of CiderDays 2.0 compilation of events. This episode is from the November 6th presentation.

Drew is no stranger to fermenting having spent time brewing first in Oregon and then as Head Cidermaker at Artifact Cider Project in Florence, Massachusetts before opening Four Phantoms over two years ago.

His interest in old brewing traditions and recipes has him pushing the envelope with special ferments and Old Gods is a great representation of what can be done, when done well. (Read: Old Gods is delicious!!)

Folk Traditions Around Co-fermenting Cider and Beer

Drew notes that historically there wasn't such a delineation between beer, cider and mead as there is now. He notes how that in Wassail songs , the call for mixing cider, beer and elderberry boughs all into the same beverage. The use of Hydrometers or the science of acid titration are recent adaptations to a farmhouse fermenter's tool box.

Up until the 19th century fermenters would brew by taste and if the wort didn't taste good you would grind up more grain and mash it in, which is a classic way of brewing a farmhouse ale. - Brew by Taste.

Drew notes the difference between wort (the base of beer) and apple juice the base for cider. For yeast health fermenters are looking for YAN (Yeast Assimiable Nutrients). In apple juice there isn't alot of YAN whereas with Wort there is alot. Thus Farmers would ferment Farmhouse ales and often blended in fresh pressed apple juice.

No Heat Ferment

Other than the sparing that taste place with the grain used for beer, there is no boiling of the wort as is typical with brewing. Thus, a farmhouse ale can be easily blended in with apple juice to create this co-ferment concoction.

The Making of Old Gods at Four Phantoms

• 100 gallons of unpasteurized Mcintoush apple juice.
• No yeast inoculation
• Blend in with Raw ale - typical farmhouse style
• The wort was not boiled -
• No hops
• Mashed into a whole mash tun of birch branches

The result is a tasting drink that blends the two products together. Make sure to try Old Gods at Four Phantoms each fall.

Contact info for Four Phantoms Brewery

• Website: https://www.fourphantoms.net/
• Address: 301 Wells Street, Greenfield, MA 01301

Mentions in this Chat

• CiderCon 2023 in Chicago - February 1st-3rd, 2023

Help Support Cider Chat Please donate today. Help keep the chat thriving!

Find this episode and all episodes at the page for Cider Chat's podcasts.

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Cider on the Table like Fine Wine at Ragged Hill

Steve Garwood and daughter Anne Garwood Hampp are the mastermind duo at Ragged Hill Cider based in West Brookfield, Massachusetts.

They brought a selection of bottles to taste through and we started with the Baldwin.

"Body gives you a perception of fullness and sweetness" is how Steve Garwood describes the Baldwin, which is a Pet Nat cider ringing in a 7% alcohol by volume.

Says Steve Garwood, "It is a business reason for us to make ciders that will improve in time."

Anne Garwood Hampp, Louise and Steve Garwood.

Yeast that Ragged Hill uses

• Dd10 a champagne yeast
  • This yeast provides a vigors ferment that yields a fruit forward profile

Order of tastings in this Chat

• Wickson
  • single variety 9%
• Roxbury Russet - Dabinett -8.8% this is a still cider
• Flora - Roxbury russet, cortland, macintoush - blend of a fruit 2018-2020
  • Expand on ice cider Juice starts at 22 024 Brits
  • Took off first fraction of juice from freeze and then 11.7%
• Pommeau made with all heirloom fruit 18%

Contact for Ragged Hill Cider

• Website: https://www.raggedhillcider.com/
• Ragged's online Store: https://www.raggedhillcider.com/purchase-online

Mentions in this Chat

• Episodes
  • Fermentis by Lesaffre - 4 SafCider yeast cultures
    • 336 Cider Yeast Choices with Fermentis
• Subscribe to eCiderNews

Help Support Cider Chat Please donate today. Help keep the chat thriving!

Find this episode and all episodes at the page for Cider Chat's podcasts.

• Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts.
• Follow on Cider Chat's blog, social media and podcast
• Twitter @ciderchat
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Volunteering for CiderDays, Since 1994

On the first ever CiderDays, which was a one day event held on November 5, 1994, volunteers were stationed at local cider mills to encourage people to learn how to make cider. When the event became a 2-day experience, volunteers helped to make this annual event which is held on the first weekend of November a success. And so it continued.

Why Do People Volunteer CiderDays?

Community projects are part of the fabric of the local community where CiderDays takes place. These projects can be big like helping to build the New England Peace Pagoda in Leverett, Massachusetts in the late 1980's or more intimate like a wood stacking party to celebrate a friends birthday.

Getting something done with friends is fun.

It is a way to hang out with people with a common goal.

Volunteers are the Engine of the Event

Without volunteers for CiderDays and now CiderDays 2.0 events would come to a stand still. We need engaged people who know that cider=fun. Yes, there is a lot of preliminary work that takes place beforehand to set up an event, but on the day of it is all about the Volunteers.

How CiderDays 2.0 is Setting UP Volunteers to Succeed

• Reach out to Volunteers early on
  • Don't wait till the month of the event to secure your volunteers
• Provide a script of tasks
  • Keep volunteers in the loop by providing
    • provide a mission of what the event is offering
    • send a list of expected tasks so that they know the full script of what you expect
    • Call them and don't just rely on text messages
    • Feed the Volunteers
      • if you have evening events where Volunteers are serving, make sure they have had a chance to taste the same food or cider that will be served. We expect wait staff at a restaurant to give us tips on what is best on the menu or if the meal is gluten free, vegetarian options, or a general sense of the event. With this in mind, approach your event the same way and make sure your volunteers know the whole script including how delicious the food or cider that you are serving is and what the guests can expect.

Thank Volunteers after the event - for a Job well done!

You will likely want to bring them back next year!

Interested in Volunteering and getting involved for CiderDays 2.1 in 2023? Send an email to mailto:[email protected] Schedule of Events

Download CiderDays 2.0 Latest Events Schedule

• CiderDays 2.0 Events all take place in downtown Greenfield Massachusetts at Hawks and Reed
• Go to Events page to find a description of the CiderDays 2.0 events
• Got to Tickets page to purchase CiderDays 2.0 Tickets
• Sign up for eCiderNews to receive updates and ticket info

Mentions in this Chat

• Episodes
  • Fermentis by Lesaffre - 4 SafCider yeast cultures
    • 336 Cider Yeast Choices with Fermentis
• CiderDays 2.0 - Tickets on sale and updates

Help Support Cider Chat Please donate today. Help keep the chat thriving!

Find this episode and all episodes at the page for Cider Chat's podcasts.

• Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts.
• Follow on Cider Chat's blog, social media and podcast
• Twitter @ciderchat
• Instagram: @ciderchatciderville
• Cider Chat FaceBook Page
• Cider Chat YouTube

Celebrities in Cider flocking to CiderDays 2.0

CiderDays and has now been dubbed as CiderDays 2.0 and the celebrities attending can both be found in the bottles and the new and familiar face of cider today at this November 4th -6th. Finally the return of in person events and friends from afar flocking to western Massachusetts to raise a glass.

Bookmark the Schedule Page for CiderDays 2.0

Celebrities in the Bottle

Let's start with what is in the bottle first cuz there are a whole bunch of additions to the menu of tastings.

• Calvados and American Apple Brandy Guided Tasting
  • A 7th Apple Brandy has been added to this November 4th 6-8:30 pm event
    • Apple Brandy from Beaver Pond Distillery in Petersham, MA
    • Yes, 7 pours of Brandy!

4 Calvados (France) and 3 American Apple Brandies

• The Château Du Breuil Calvados was aged in a Port cask!
  • This is quite unique and makes one wonder if the French are taking cues from American makers where anything goes with fermentation! On the French Cider Tour 2022 we tasted Calvados with Etienne Dupont out of Scotch Whisky barrels and Cherry wood barrels. The future is here!
  • The Port cask leaves an ultra smooth finish to this 6 year old Calvados from Pays d'Auge, Normandy.

Thanks to David Catania, Spirits Category Manager at Burke Distributing Corporation for helping out with this project!

Bottle Celebrities at the Cider Dinner

The Cider Dinner Menu has some very special releases

• Heirloom Barrel Aged Ice Cider from Eden Specialty Cider in Vermont.
  • This is a never before released Ice Cider which used barrels from Laird's and Company - America's Oldest Distiller dating back to 1698. 9th Generation Laird, Lisa Laird Dunn who is attending the dinner and also presenting at CiderDays 2.0 doesn't yet know about this Ice Cider and how her family's used oak barrels were used to condition this special blend. The Ice Cider will now accompany the dessert, which is an Apple Crisp with the whipped cream infused with Laird's Straight Apple Jack. Eden is owned by the current President of the American Cider Association Eleanor Leger, who is renown both in the US and Internationally as the Ice Cider Queen. The dessert was already delicious but the side glass of this Heirloom Barrel Aged Ice Cider is going to bring it completely over the top - bridging 2 celebrated makers in America.
• We will also be having a Special Release of a single varietal cider from Eden made with Golden Russet apples
• Special Release from Ragged Hill Cider in West Brookfield Mass called Flora. Flora is a blend of Roxbury Russet, Cortland, and McIntosh apples. It has a high gravity (alcohol by volume) that is much like wine at 11.7%. Ragged Hill used a blend of a fruit from 2018-2020 using the Solera method of winemaking where you make fractional blending to produce a final product. Flora is going to captivate the diners at this premier dinner.

Celebrities in Attendance

• CiderDays Founder Paul Correnty who wrote one of the first books on cider called the Art of Cidermaking (1995) will be attending all the CiderDays 2.0 events. Raise a glass with him at the Wheelhouse Cider Tap Take Over on Friday Night November 4th where you can taste his newest creation "Simply Dry". Chef Paul, as he is known, is now Head Cidermaker at Carlson Orchards in Hudson MA. He will be pouring samples of cider from Carlson's at The Pushkin Cider Pop UP on November 5th from 2-4:30 pm
• Mo's Fudge Factor of Shelburne Falls will also be at Cider Pop UP dipping apples on a stick in her signature fudge.
• Vermont Quince will have an assortment of Quince jams and be there to answer your quince questions. Yes Quince is related to Apples and used in cidermaking.

Morris Dancing from 1-2pm next to the Greenfield Common.

• One of the groups is called Wake Robin and is an all women group of dancers.

Mentions in this Chat

• Episodes
  • Fermentis by Lesaffre - 4 SafCider yeast cultures
    • 336 Cider Yeast Choices with Fermentis
• CiderDays 2.0 - Tickets on sale and updates

Help Support Cider Chat Please donate today. Help keep the chat thriving!

Find this episode and all episodes at the page for Cider Chat's podcasts.

• Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts.
• Follow on Cider Chat's blog, social media and podcast
• Twitter @ciderchat
• Instagram: @ciderchatciderville
• Cider Chat FaceBook Page
• Cider Chat YouTube

Going to CiderDays 2.0 | Part 1

This year 2022 is the reboot of America's oldest educational and festive cider event dubbed this year as CiderDays 2.0 and this episode we tip the glass to those who are helping make it happen and find out what they are doing on November 4th-6th.

In this episode meet the CiderDays 2.0 Sponsors

• Ryan and Casey Liquors

Ryan and Casey Liquors 1998

• Artifact Cider Project
• New Salem Cider
• Berkshire Cider Project

• Scott Farm
• The Brewery at Four Star Farms
• Beaver Pond Distillery
• Brook Farm Orchard

CiderDays 2.0 Schedule page

Big #1 Tip is to BOOKMARK this page - here is the link spelled out https://ciderchat.com/ciderdaysschedule2022/

Find the most recently updated info on the schedule of events.

Big #2 Tip - get your tickets now to the

• Calvados and American Apple Brandy Guided Tasting - limited seating
• Orchard Care for Homeowners with John Bunker
• History of Apple Jack with Lisa Laird Dunn
• The Pushkin Cider Pop-UP is free, but come early so you can get a good seat to hear Claude Jolicoeur, Matt Kaminsky and James Asbel of Ciders of Spain speak
• Cider Dinner - definitely 2022's most epic cider dinner with 6 women producers over a 5 course gluten free meal all paired with cider.

Mentions in this Chat

• Episodes
  • 336 Cider Yeast Choices with Fermentis
  • 279: Apology to a Billionaire Cidermaker
  • 312: Some Angels are Dressed Like Bears | Michael Phillips 1957-2022
  • 331: Bodacious Ciders, Cookbook & Treats | Carr's Ciderhouse, MA
• CiderDays 2.0 - Tickets on sale and updates
• Fermentis by Lesaffre - 4 SafCider yeast cultures

Help Support Cider Chat Please donate today. Help keep the chat thriving!

Find this episode and all episodes at the page for Cider Chat's podcasts.

• Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts.
• Follow on Cider Chat's blog, social media and podcast
• Twitter @ciderchat
• Instagram: @ciderchatciderville
• Cider Chat FaceBook Page
• Cider Chat YouTube

How to Pair Cider with Food

"One must taste, taste, taste to know." say maker Eric Bordelet when pairing food with cider. Yes, it is not as simple as seeing the menu, but also knowing how both the Chefs in the kitchen and the Maker in the cidery work with their ingredients at hand.

In this Episode

The French Cider Tour of 2022 was treated to a fine Michelin Star dinner with Eric Bordelet and it did not disappoint. Eric decided to discuss his three products before dinner was served. That evening he brought his Sidra Argulette (2010), the Poire Granite (2021) and the Corme (2021). He left it to the diners to decider which one paired best with the meal.

Hear in this episode which glass Cider Chat producer Ria Windcaller picked to drink with the meal.

The main clip in this episode is Eric speaking on the Sidra Argulette which even at 12 years of age is still tasting well balanced.

Mentions in this chat

• • Vermont Quince will be at the CiderDays 2.0 Cider Pop-UP
• Fermentis by Lesaffre - 4 SafCider yeast cultures

Help Support Cider Chat Please donate today. Help keep the chat thriving!

Find this episode and all episodes at the page for Cider Chat's podcasts.

• Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts.
• Follow on Cider Chat's blog, social media and podcast
• Twitter @ciderchat
• Instagram: @ciderchatciderville
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• Cider Chat YouTube

Why a Cider Tour Bus is better than going Solo

The obvious reason why taking a bus tour vs driving on your own to visit French cidermakers is that you can imbibe! But wait there is more! In this episode 339, the guest on the 2022 French Cider Tour to Normandy, Brittany and Domfrontais will tell you why a cider tour bus is better than going solo as we roll along the countryside on our final leg of the journey.

Our Cider Bus

Our beautiful luxury bus was driven by a very capable driver by the name of David, who was game for taking the back roads and mini detours that weren't on the original itinerary. With David driving and watching the route and foreign roads signs, we could sit back and raise a glass of French cidre, poire, Calvados, Pommeau, Chouchen, and even a bottle of English Brandy all day long. In the way back of our bus were two tables that folks enjoyed sitting at and sharing cheese, bread, macaroons and other local nibbles as we rolled along the French Countryside.

It should be noted that due to the low alcohol by volume of most French cidres (around 4.5-5%) one could have a glass and remain clear headed.

In this episode 339

Having fun on the cider bus

Hear from the guest on the bus as we slowly make our way back to Paris on the final day of our tour.

There were 6 commercial cidermakers from both the US and Canada, along with cider fans and home fermenters. Below is the list of people as heard on this episode

• Jeff Stoner and Kim Taylor of Greenbank Cidery | Washington
• Scott and Ginger Wierzbanowski of Olympic Bluffs Cidery | Washington
• Tina from Florida
• Robert Van Waarden of Red Island Cider - Prince Edward Island |Canada
• Brian Wing of Green Bench Brewing and Cider (Florida)
• Tristan Wright of Lost Boy Cider | Virginia
• Deborah and David of Oregon
• Dan and Lisa Schreffler of Space Time Mead and Ciderworks | Pennsylvania
• Jodi of California
• Debbie and Bryce of California

Cider to share on the bus

Want to join the French Cider Tour in 2024?

• Send an email to [email protected]

Mentions in this chat

• Song - My Friend Jack by Little Big Town
• Country Roads by John Denver

Mentions in this Chat

• Episode 336: Cider Yeast Choices with Fermentis
• Episode 49: Agathe Letellier | Manoir d'Apreval Normandy
• Episode 322: The Celebrated Poiré & Calvados of Pacory | FR

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🌐 Episode show notes: https://ciderchat.com/podcast/339-cider-bus-tour-part-2/ 📰 eCiderNews: https://ciderchat.com/ecidernews

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Normandy to Brittany on the French Cider Tour

The 2022 French Cider Tour that took travelers from across North America on a trip of a life time was a trip of a life time. Not only were the apple and pear trees laden with fruit, but the hot and humid weather pattern finally broke and offered cool breezes. Cool weather is perfect for opening bottles from morning to night and this tour did exactly that.

In this Part 1

Hear audio snap shots along the way as we celebrate French Cider with the makers and drink in the sights and sounds both Normandy, Domfrontais and Brittany.

• Ringing of the bells in Honfleur

• Etienne Dupont of Domaine Dupont tips

• Agathe Letellier of Manoir D'Apreval shares a bit of the history of her domaine

Agathe Letellier | Manoir d'Apreval

• Daughter and Father (Estelle and Patrice) team at Manoir de Montreuil - French Cider Family now in their 14th generation

• Is the wooden screw from the ancient press made of oak or Sorbus Domestica?

Old press screw said to be oak but could it be Sorbus Domestica?

• Brian Wing shares cider on the tour bus from Greenbank Cidery

• Singing on the bus along the way on the French Cider Tour
• Frédéric Pacory on Perry

Want to join the French Cider Tour in 2024?

• Send an email to [email protected]

Mentions in this Chat

• Episode 336: Cider Yeast Choices with Fermentis
• Episode 46: Agathe Letellier | Manoir d'Apreval Normandy
• Episode 322: The Celebrated Poiré & Calvados of Pacory | FR
• Mathilde de Bazouges @pom_presse is the distiller at Domaine Dupont

Help Support Cider Chat Please donate today. Help keep the chat thriving!

Find this episode and all episodes at the page for Cider Chat's podcasts.

• Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts.
• Follow on Cider Chat's blog, social media and podcast
• Twitter @ciderchat
• Instagram: @ciderchatciderville
• Cider Chat FaceBook Page
• Cider Chat YouTube