47 min listen
Episode 240: Cider Sessions! Past, Present and Future of Cider
Episode 240: Cider Sessions! Past, Present and Future of Cider
ratings:
Length:
58 minutes
Released:
Nov 14, 2014
Format:
Podcast episode
Description
Welcome to a bonus cider-themed episode of Beer Sessions Radio! Jimmy Carbone is on location with Henry Chevallier Guild of Aspall, Eric West of Cider Guide, Anthony Bellevue-Flores of Rowan Imports and Alex Forbes of Artisanal Imports. Tune in for a candid, in-depth discussion on cider making styles, cider fruit availability, what makes cider drunk different than other drunks, and the future of cider making in America! This program was brought to you by GreatBrewers.com.
“Cider drunk is different than other drunks – it’s a bright drunk. It gives yo ua fresh versty upbeat feel whereas sometimes you can feel heavier or weighted down – thi smakes you smarter and invincible and happier!” [11:30]
“In the Untied States, it’s really hard to get cider fruit. There are a lot of producers in the US, but they’re struggling.” [18:45]
–Alex Forbes on Beer Sessions Radio
“Some of the most interesting ciders I’ve drunk over the past 18 months have come out of America.” [19:00]
–Henry Chevallier Guild on Beer Sessions Radio
“Cider drunk is different than other drunks – it’s a bright drunk. It gives yo ua fresh versty upbeat feel whereas sometimes you can feel heavier or weighted down – thi smakes you smarter and invincible and happier!” [11:30]
“In the Untied States, it’s really hard to get cider fruit. There are a lot of producers in the US, but they’re struggling.” [18:45]
–Alex Forbes on Beer Sessions Radio
“Some of the most interesting ciders I’ve drunk over the past 18 months have come out of America.” [19:00]
–Henry Chevallier Guild on Beer Sessions Radio
Released:
Nov 14, 2014
Format:
Podcast episode
Titles in the series (100)
Episode 115: Pair and Ferment!: On this weeks episode of Beer Sessions Radio, Jimmy Carbone and guests are talking about beer pairings and fermentation. Matt Bean of Mens Health is in the studio with some sour beers that he is pairing with a rhubarb crisp. Tune in to hear what beer fairs the best! Herbalist Claudia Keel and Claire Hartten are also joining us to discuss fermentation not only in beer, but in yogurt, kombucha, and cheese. Hear about some of the health benefits of eating and drinking fermented products. Candice Santaferraro calls in from Frogs Leap Farm and Winery to discuss some of the homemade mead that shes been fermenting. Finally, Jimmy and the rest talk about cult beers, and whether theyre really worth the hunt. This episode has been brought to you by GreatBrewers.com. Its also interesting because acidity plays such a role [in sour beer], and of course in wine acidity plays a role. It sets it up for some nice pairings that are reminiscent of what wine can do. -- Jen by Beer Sessions Radio (TM)