Cider Chat

This episode is Part 4 of the 4 Part series from CraftCon 2021 panel discussion on Bringing the Bellies to the Bar. In Part 1 we discussed "Who is Cider's Audience?" and "Who would you like the Audience to be?". In Part 2 we delved into Strategy for marketing cider. In Part 3 we we hear what both entices the panelist and what is disagreeable or in other words - Are you tempted by cider?

In this episode we finish up this 4 part series by sharing our tips on how makers can get their cider into the "Spotlight" or "How do you catch the attention of Cider Writers, Podcasters, Pommeliers and bottle shop owners?"

• Listen to : Part 1 of this 4-part series by going to episode 274: Cider's Audience.
• Part 2 at 275: Cider Strategy
• Part 3 at 276: Tempted by Cider

This recording took place at the virtual conference hosted by the Three Counties Perry and Cider Association in April 2021. Ticket holders to this conference can view the entire conference on line.

For this panel, I (Ria) moderated and spoke with fellow panelist

Cath Potter who hails from Manchester, which is North of London. I know Cath best for her enthusiastic good cheer for cider. She is a certified Pommelier and also a member of the UK group called Cider Women.

Adam Wells who is a writer and co editor with Cider Review, Graftwood and contributes to Full Juice and Distilled Spirits.

Nicky Kong, the owner of The Cat in The Glass – which is an online bottle shop selling – of course cider!

1. Audience
2. Strategy - this episode
3. Content or what entices your to try new products/ read- Are you tempted by cider?
4. Getting into the Spotlight

• The Original Designated Drinkers podcast- listen on Amazon
• Totally Cider Tours

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, 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

This episode is Part 3 of the 4 Part series from CraftCon 2021 panel discussion on Bringing the Bellies to the Bar. In Part 1 we discussed "Who is Cider's Audience?" and "Who would you like the Audience to be?". In Part 2 we delved into Strategy for marketing cider. And in this episode we hear what both entices the panelist and what is disagreeable....anyway you slice the apple it is all about - Are you tempted by cider?

Listen to Part 1 of this 4-part series by going to episode 274: Cider's Audience. And Part 2 at 275: Cider Strategy

This virtual conference was hosted by the Three Counties Perry and Cider Association took place in April 2021. Ticket holders to this conference can view the entire conference on line.

For this panel, I (Ria) moderated and spoke with fellow panelist

Cath Potter who hails from Manchester, which is North of London. I know Cath best for her enthusiastic good cheer for cider. She is a certified Pommelier and also a member of the UK group called Cider Women.

Adam Wells who is a writer and co editor with Cider Review, Graftwood and contributes to Full Juice and Distilled Spirits.

Nicky Kong, the owner of The Cat in The Glass – which is an online bottle shop selling – of course cider!

1. Audience
2. Strategy - this episode
3. Content or what entices your to try new products/ read- Are you tempted by cider?
4. Getting into the Spotlight

In the next episode 277 we will discuss: Getting into the Spotlight.

• Labels
• Trusted Authors
• The makers story
• Animals and cartoons

Says Nicky Kong, "People Drink with their eyes"

When not tempted by cider 😟

• Sexist or misogynistic labels
• Makers who support labels that are demeaning to women
• Non-inclusivity
• Using Social Media to discuss trade issues

Who is branding their cider right?

• Adam Wells makes mentions of Ross Cider and Perry Company and Little Pomona.
  • Labels provide
    • what apples are in the cider?
    • what temperature to serve the cider?
    • A story of the maker or product
    • A nice presentation overall
• Ria likes US maker, Eden Specialty Ciders who does all of the above offering cider in glass and cans.

• Totally Cider Tours coming up for 2022
• Vermont NanoFest August 21, 2021

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

Listen to Part 1 of this 4-part series by going to episode 274: Cider's Audience.

Brand Strategy has the same goal no matter what you are selling. In short it is to get your product or services out in front in the market place.

The key is to have a strategy before you hang the "open for business" sign.

This episode is Part 2 of a four part series from the panel discussion titled Bring the Bellies to the Bar as presented at CraftCon 2021. This virtual conference was hosted by the Three Counties Perry and Cider Association took place in April 2021. Ticket holders to this conference can view the entire conference on line.

For this panel, I (Ria) moderated and spoke with fellow panelist

Cath Potter who hails from Manchester, which is North of London. I know Cath best for her enthusiastic good cheer for cider. She is a certified Pommelier and also a member of the UK group called Cider Women.

Adam Wells who is a writer and co editor with Cider Review, Graftwood and contributes to Full Juice and Distilled Spirits.

Nicky Kong, the owner of The Cat in The Glass – which is an online bottle shop selling – of course cider!

The 4 parts of this series

1. Audience
2. Strategy - this episode
3. Content
4. Getting into the Spotlight

In the next two episodes (276 & 277) we will discuss: Content & Getting into the Spotlight.

Mentions in this Episode

• Totally Cider Tours
• Tas #noappleogies @girlwithaciderreview
• CAMRA

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

No matter what business venture, knowing your audience (targeted consumers) is key to one's success and is the first topic of conversation for the panel discussion titled Bring the Bellies to the Bar as presented at CraftCon 2021. This virtual conference was hosted by the Three Counties Perry and Cider Association took place in April 2021. Ticket holders to this conference can view the entire conference on line.

For this panel, I (Ria) moderated and spoke with fellow panelist

Cath Potter who hails from Manchester, which is North of London. I know Cath best for her enthusiastic good cheer for cider. She is a certified Pommelier and also a member of the UK group called Cider Women.

Adam Wells who is a writer and co editor with Cider Review, Graftwood and contributes to Full Juice and Distilled Spirits.

Nicky Kong, the owner of The Cat in The Glass – which is an online bottle shop selling – of course cider!

Please note that I broke this hour long panel discussion into 4 parts

1. Audience
2. Strategy
3. Content
4. Getting into the Spotlight

In this episode we discuss knowing who your audience is or who you hope it will be.

In the next three episodes (275 - 277) we will discuss: Strategy, Content & Getting into the Spotlight.

Mentions in this Episode

• Lucie Mayerová of Naked Orchards based in the UK
• Totally Cider Tours coming up for 2022

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

Wendy LeBlanc and Patrick Mann met in Washington State before moving to Germany to settle into the 1785 homestead owned by Patrick's parents. One would think that living near the 14,000 foot (4267.2 meter) mountains of the Pacific Northwest made this cidermaking couple inured to big mountains. They on the other hand blame the mountainous route over the highest peak in the Black Forest on Google maps, which considering so many other similar GPS gone wrong stories makes the most sense.

In this edition of Stories in Ciderville, we get a behind the scene tale of life as a cidermaking couple, beginning with an adventure in a VW Golf that has a trailer attached and loaded up with barrels. Hey when a good barrel deal comes your way you can't turn it down, even if the biggest snowstorm of the year is waiting for you on the return home.

But wait it gets better, as these two makers of 1785 Cider (named after the year the home was built) share a second story of living in a multi generational household. And yes, that story involves a bathtub!

Contact Info for 1785 Cider

• website: https://1785-cider.de/
• Instagram @1785cider
• Location is near the Black Forest by the German and Swiss border

Mentions in this Chat

• Totally Cider Tours - Reserve your seat for 2022 tour contact mailto:[email protected]
• Cockrell Cider. Puyallup, Washington
• Find these books mentioned by @nonfictionbooklovers at the Cider Chat Book page

Listen to 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 - by supporting Cider Chat. Your support helps keep the podcast on the air and makes it possible to share more conversations like this one.

Ryan Monkman of FieldBird Cider in Ontario has helped Ria sort through the process of getting cider that has been conditon for over two years into the bottle! Now that we have learned how to make sure the cider is completely fermented, know the exact amount of sugar remaining in the cider and have done the math to determine how much sugar and what kind of yeast to add at the time of bottling to produce sparkling cider it is time to blend or not?

Ryan and Nicole Monkman - FieldBird Cider

Ryan describes this stage as building an orchestra. Knowing what musicians go well with others is key to making the perfect tune. For cider it means:

• Pulling samples from all your batches of cider and know that
  • Tannins and acid work well together
    • tannin though can mute aromatics
• when pushing aromatic - acid helps as does high alcohol

When tasting a lot of either sweet, or acid forward ciders the more your palate will become accustom to either profile.

Tannin does the opposite, as the tannin begins to build up in your mouth.

So as you taste more a tannic product over time you may think it is becoming more tannic, but it is not. Your palate is just overloaded and tricking you mind to think that the cider is over the top, when it may be perfect!

Tannin bind with protein.

If you swirl and sip, you will notice there are a lot of globs in the spit. Yucky but true because the tannin has binded with the protein in your mouth

Add protein to your mouth is a good way to off set the tannin.

Cheese works, but if it is too strong of a cheese that can lead you donw a different rabbit hole of tastes.

Instead, do as Ryan does in the lab, and mix pectin with water!

The pectin will bind to the tannin and clear your palate.

Pectin is tasteless and will really help to refresh you palate.

Or leave the sample and come back to it a

Use pectin to clean your palate during a lot of tasting.

Pectin helps to clear the palate after a whole bunch of sips of sweet cider.

Bâtonnage, Nano Proteins and Perceptions of Sweetness

Bâtonnage is stirring the cider into the. lees over time the span of its life in a barrel.

Autolyis takes places, which is the breaking down of yeast cells in the cider during over time... usually 9 month into the process of bâtonnage. The human palate perceive the resulting nano proteins as sweetness. It can balance then acid and also add mid palate: which provides that full mouth feel that lingers.

Contact for Ryan Monkman at FieldBird Cider

• website: https://www.fieldbird.ca/
• Instagram
  • FieldBird https://www.instagram.com/fieldbird.cider/
  • Ryan Monkman https://www.instagram.com/rgmonkman/
• Listen to past episodes with Ryan Monkman
  • Ep: 269 Gross Lees in the Barrel | Ask Ryan 2021
  • Ep: 270 Cidermaker Tips to Avoid Bottle Bombs | Ask Ryan 2021
  • Ep 271 The Exquiste Slurry | Ask Ryan 2021
  • AskRyan Quarantine Quad series 2020
    • Part 1
    • Part 2
    • Part 3
    • Part 4

  • 131: Cider Barrels with a Cooper, a Maker & Thierry Lemaire

    132: Barrels & Bâtonnage

    168: Barrel Aging Cider Inspiration

Mentions in this Chat

• Totally Cider Tours - Reserve your seat for 2022 tour contact mailto:[email protected]
• Northwest Cider Club
• Fermentis by Lesaffre -
  • Q&A #20: What is the lag phase that yeast go through during the beginning of fermentation?
  • Two upcoming Fermentis seminars
    • May 20th - Session 1 for craft and industrial:https://www.edudip.com/en/webinar/exploring-the-diversity-of-yeast-strains-and-fermentation-conditions-for-different-cider-styles-session-1/1135676May 27th - Session 2 for home cider makers:https://www.edudip.com/en/webinar/exploring-the-diversity-of-yeast-strains-and-fermentation-conditions-for-different-cider-styles-session-2/1135696

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

Ryan Monkman of FieldBird Cider in Ontario continue on with helping Ria get ready to bottle cider that has been conditioning for over 2 years! In this episode we discuss the amount of sugar to add, what kind of yeast to use and how to make what is known as a "slurry".

The slurry - a mixture of water, yeast and sugar

But let's first take a couple steps back....to episode 270 where Ryan offered tips for finding out if there is any sugar left in the cider. Knowing if there is any residual sugar even after 24 months is critical, especially if at the time of bottling you plan on adding a bit of what is known as "priming sugar" and yeast to create bubbles for an end product that is sparkling.

After all, "bubbles help aromas pop" says Ryan and I certainly enjoy a bit of bubbles too in the glass.

If the maker overlooks this step and adds too much sugar, the bottles will potentially over pressurize and may explode! No one in their good mind wants to make what is known as a bottle bomb, as they are very dangerous and will make all your beloved cider undrinkable as it drips down upon the wall or the floor. What a mess!

• Begin with a 1/4 cup of warm water (not so hot that it would burn your finger)
  • You can substitute cider for water, but make sure not to heat the cider so that it taste burnt or else that burnt flavor will transfer into the cider you are wanting to bottle.
• Use 1 yeast that works in difficult conditions such at AB-1 from Fermentis
  • Bayanus yeast are used the most for making the slurry as they are able to work in very difficult conditions.
• Calculating the amount of sugar needed:
  • As a rule: brewers add 3 to 4 grams of sugar/liter. So if you like how beers are usually carbonated, you can follow the same principle and add around 3-4 grams/liter.
  • For 5 US gallons of cider that would mean adding around 76 grams of sugar.
    • 5 gallons = 18.9271 liters | 18.9271 liters x 4 grams = 75
    • Add 75 grams of priming sugar
    • BUT only if you are completely sure that all the existing sugar has been fermented.
    • IF your residual sugar test via clinitabs/AIM Tabs or the Fermentest show that you still have 2 grams/liter in your cider then you will subtract that amount from the total.

to Review -

• 5 gallons = 18.9271 liters
• 2 (grams) x 18.9271 = 3.78542 grams
  • ...I'd round 3.78542 up to 4 grams, thereby calcualting that there is 4 grams of sugar currently in my 5 gallon batch of cider. Soooo, instead of adding 75 grams, as I usually would for cider that has no residual sugar left, I will subtract 3 grams and only add 72 grams of sugar.

• Mix the warm water, yeast and sugar. Let is sit for 20 to 40 minutes so the yeast is able to reproduce more yeast cells.
• Slowly add the cider into the Slurry so that it can fully inoculate the cider - Ryan says this alone can take up to 45 minutes. For commercial makers this could be a 12 hour process!
• Once done - bottle immediately. Carbonation should begin within two weeks.

Contact for Ryan Monkman at FieldBird Cider

• website: https://www.fieldbird.ca/
• Instagram
  • FieldBird https://www.instagram.com/fieldbird.cider/
  • Ryan Monkman https://www.instagram.com/rgmonkman/
• Listen to past episodes with Ryan Monkman
  • Ep: 269 Gross Lees in the Barrel | Ask Ryan 2021
  • Ep: 270 Cidermaker Tips to Avoid Bottle Bombs | Ask Ryan 2021
  • AskRyan Quarantine Quad series 2020
    • Part 1
    • Part 2
    • Part 3
    • Part 4

  • 131: Cider Barrels with a Cooper, a Maker & Thierry Lemaire

    132: Barrels & Bâtonnage

    168: Barrel Aging Cider Inspiration

Mentions in this Chat

• Totally Cider Tours - Reserve your seat for 2022 tour contact mailto:[email protected]
• Fermentis by Lesaffre -
  • Q&A #19 When is the yeast most stressed during fermentation?
  • Two upcoming Fermentis seminars
    • May 20th - Session 1 for craft and industrial:https://www.edudip.com/en/webinar/exploring-the-diversity-of-yeast-strains-and-fermentation-conditions-for-different-cider-styles-session-1/1135676May 27th - Session 2 for home cider makers:https://www.edudip.com/en/webinar/exploring-the-diversity-of-yeast-strains-and-fermentation-conditions-for-different-cider-styles-session-2/1135696

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

If like me you grew up in a house where your parents made homemade everything, chances are they also dabbled in making homemade soda, wine, beer, and cider. Mine sure did and I still recall hearing the popping of root beer bottles in the root cellar. Thankfully, we did have a separate room where the exploding glass bottles only left a mess and didn't hurt anyone else around. Bottle Bombs are dangerous and are caused by fermenting sugar over carbonating a bottle that can't withstand the pressure.

In this episode with Ryan Monkman of FieldBird Cider in Ontario Canada we explore the process of bottling with the goal of bottle conditioning with the final product being one that has a bit of sparkle (read: bubbles).

Ryan Monkman - FieldBird Cider in Kent-He wine cellar

Usually I bottle when the cider has not fully fermented. There is just enough yeast cells in solution that they will continue to munch away on the sugar and produce bubbles creating a sparkling cider that is both pleasing to the palate and as Ryan says,"Bubbles make aromatics pop!"

The hook is that the cider has been aging in the carboy for well over 2 years. The yeast look spent, meaning they are dead yeast cells and any that are still holding on to life won't have enough vitality to multi enough even if priming sugar is added to the cider with the hope of getting a bit of sparkle in the bottle.

Autolysis: is the destruction (or lysis) of a cell by its own enzymes. This process usually takes place after about 9 months.

• Quality glass
  • Champagne bottles are built for pressure
• Crown caps are better than flip tops
  • Caps will have tendency to pop off, whereas flip tops can't and thus the glass is under extreme pressure

How to measure residual sugar

Ryans recommendations

Hydrometer is best for determining alcohol, but can't give you a complete measurment on residual sugar

• Fermentest - what FieldBird uses
• Clintabs (clindamycin hydrochloride )
  • - no longer available unless you have left over tabs that your dog's Vet prescribed.
• AIMTabs
  • here are 3 sources in the US for AIMTabs which are now used instead of clintabs. Note the prices as of April 2021

  • https://www.piwine.com/tablet-refill-residual-sugar-test.html $31.99 (& 17+ for Fed Ex shipping)

    https://carolinawinesupply.com/product/aim-sugar-tablets/ $36

    https://dwinesupplies.com/products/aim-tab-reducing-substances-tablets $50.55

Once you have determine the amount of residual sugar, you can then determine how much sugar and yeast to use for bottling. In the next Episode 271: Sugar, Yeast and Bubbly Bottles, Ryan and I will discuss the next step of how much sugar and what kind of yeast to use.

Contact for Ryan Monkman at FieldBird Cider

• website: https://www.fieldbird.ca/
• Instagram
  • FieldBird https://www.instagram.com/fieldbird.cider/
  • Ryan Monkman https://www.instagram.com/rgmonkman/
• Listen to past episodes with Ryan Monkman
  • Ep: 269 Gross Lees in the Barrel | Ask Ryan 2021
  • AskRyan Quarantine Quad series 2020
    • Part 1
    • Part 2
    • Part 3
    • Part 4

  • 131: Cider Barrels with a Cooper, a Maker & Thierry Lemaire

    132: Barrels & Bâtonnage

    168: Barrel Aging Cider Inspiration

Mentions in this Chat

• Totally Cider Tours - Reserve your seat for 2022 tour contact mailto:[email protected]
• CraftCon2021 - April 29th & 30th 2021
  • A virtual two day conference based in the UK
• Fermentis by Lesaffre -
  • Q&A #18 What is the ratio of nitrogen to sugar that Fermentis sometimes recommends?
  • Two upcoming Fermentis seminars
    • May 20th - Session 1 for craft and industrial:https://www.edudip.com/en/webinar/exploring-the-diversity-of-yeast-strains-and-fermentation-conditions-for-different-cider-styles-session-1/1135676May 27th - Session 2 for home cider makers:https://www.edudip.com/en/webinar/exploring-the-diversity-of-yeast-strains-and-fermentation-conditions-for-different-cider-styles-session-2/1135696

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

In Spring of 2020 the first Ask Ryan series with Ryan Monkman of FieldBird Cider was posted. This year we return with Ryan once again to dive into more cidermaking questions. In this segment we return to more questions about oak barrels and cider and the technique known as Bâtonnage.

The question:

Is it okay for gross lees stay in the barrel or is it a good idea to rack out the cider into another barrel to get it off of the gross lees? Ryan Monkman

The sediment that forms on the bottom before fermentation is generally called Gross Lees.

Considering this definition then, once the apples are pressed and before they go into the barrel there can be a drop of the heavy particles in the apple juice before it ferments. Sooo, it could be said that the gross lees are not in the barrel to begin with...or are they?

20% of the ciders that FieldBird makes is done so on the gross lees

Dangers of Gross lees and how to manage

The danger is that heavy solids bind with oxygen

Cure: Manage the oxygen

FieldBird does a rack and return with some of the ciders. This in turn helps with reduction

When to do the Rack and Return?

• Track the ferment during alcohol fermentation
• Macro-oxygenation (Macro-Ox) is a technique where one intentionally over oxidizing juice before fermentation

Ryan's Recommendations and Readings on the topic of oxygen and Bret management

Book:

• Post Modern Winemaking
  • This link above is an affiliate link that cost you nothing to click onto but may provide a kick back to Cider Chat.
• Ryan recommends getting an oil free air compressor for the hobbyist
  • At FieldBird, they use Food Grade Oxygen

Contact for Ryan Monkman at FieldBird Cider

• website: https://www.fieldbird.ca/
• Instagram
  • FieldBird https://www.instagram.com/fieldbird.cider/
  • Ryan Monkman https://www.instagram.com/rgmonkman/
• Listen to past episodes with Ryan Monkman
  • AskRyan Quarantine Quad series 2020
    • Part 1
    • Part 2
    • Part 3
    • Part 4

  • 131: Cider Barrels with a Cooper, a Maker & Thierry Lemaire

    132: Barrels & Bâtonnage

    168: Barrel Aging Cider Inspiration

Mentions in this Chat

• Marcel's cidery in the Netherlands http://www.degerdeneer.nl
• A new 2021 book on cidermakers in the Netherlands http://hethamerstuk.nl/boek-ambachtelijke-cider/
• CraftCon2021 - April 29th & 30th 2021
  • A virtual two day conference based in the UK
• Grazed Knee Cider | Isle of Wight
• Fermentis by Lesaffre -
  • Q&A #17 What causes a stuck fermentation?
  • Two upcoming Ferementis seminars
    • May 20th - Session 1 for craft and industrial:https://www.edudip.com/en/webinar/exploring-the-diversity-of-yeast-strains-and-fermentation-conditions-for-different-cider-styles-session-1/1135676May 27th - Session 2 for home cider makers:https://www.edudip.com/en/webinar/exploring-the-diversity-of-yeast-strains-and-fermentation-conditions-for-different-cider-styles-session-2/1135696

Barry Rooke knows that the Canadian cider market is growing and believes in it so much that he and his partner Wendy co-founded The Cider Crate, a website that hosts their blog, a map of cidermakers in Canada, a podcast. His full time work is as Executive Director - National Campus/Community Radio Association and he is also an accredited member of the Canadian Society of Association Executives!

Suffice to say, Barry has the tools at hand to help build an association from the ground up!

Barry shares the baseline steps for building an association

• Interim President and Board
• Bylaws
• Membership
• Website and Social Media

By the Fall this burgeioning association hopes to hold its first of what should be an Annual General Meeting.

This multi lingual country with the province of Quebec speaking predominantly French Canadian is why the association is choosing both spelling for the associaton on its logo.

• Atlantic -soft and sweet profile.
• Quebec - more tannic and acid forward
• Ontario - Brighter, higher alcohol
• Okanagan Valley, British Columbia - more minerality

Though we only discussed 4, I do believe there are more and as time goes on each province will hone into their regions terroir further.

Mentions in this Chat

• Fermentis by Lesaffre -
  • Q&A #16 What is Fermentis yeast strain is recommended for an industrial cider using AJC/Sugar for cider, in varying ratios?
    • AB1
• A New Podcast fan for - The Original Designated Drinker with Ambrosia Borowski
  • Episode 1: Malort https://soundcloud.com/user-91938082/designated-drinkers-episode-1-mallort
• Tattiebogle Ciderworks - Pennsylvania
• CraftCon2021 - April 29th & 30th 2021
  • A virtual two day conference based in the UK