On this week of Fuhmentaboudit!, Chris Cuzme and Mary Izett share some recordings from a recent cider event at Jimmy’s No. 43 in the East Village, New York City! Greg Hall of Virtue Cider talks about his transition from brewing at Goose Island to making cider. Hear how cidermaking differs from brewing in terms of agricultural production. Find out how Virtue Cider blends different ciders in order to create American takes on different European styles. Later, Steve Wood of Farnum Hill and Poverty Lane Orchards joins the conversation to discuss the importance of playing a premium for cider apples to jump start the industry. What is cider’s role in American history? Find out on this week’s edition of Fuhmentaboudit! Thanks to our sponsor, Heritage Foods USA.

“As a brewer, you’re not directly involved with agriculture at all… You’re lucky to know where your hops come from, and you probably don’t know where your malt comes from. Your maltster doesn’t even know where your malt comes from! They just buy the barley from a coop… Cidermaking is very much involved with agriculture.” [5:45]

“Real cidermaking comes from blending… You’re focusing on letting the apples go their own way.” [10:15]

— Greg Hall on Fuhmentaboudit!

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