022: Gregory Hall | Virtue Cider, Michigan

022: Gregory Hall | Virtue Cider, Michigan

Author: Ria Windcaller: Award-winning Cidermaker, Podcaster | Craft Beer Columnist March 16, 2016 Duration: 51:17

Getting to cider for Gregory Hall, was one part luck and a whole lot of beer. When his father John Hall founded the Chicago based Goose Island Brewery in 1988, it took only 3 years before Greg was at the helm of brewing.Twenty years later in 2011 the brewery would be sold to Anheuser Busch-B InBev. The 2011 sale set Greg free to move on to his next great adventure - Virtue Cider.

 I was curious to ask Greg about what a cidermaker should consider for the long run if they want to parlay their business to the next level as father Hall's did with Goose Island and Greg did with Virtue only 3 years later again - this time selling Virtue's majority stake to A-B InBev.

Obviously one must have a good product and as Greg tells it he looked to the European cidermakers for inspiration and direction. 

 "I went with my laundry list of question that I was use to asking at breweries,most of which were fairly technical and found out very quickly that I was asking the wrong questions.Traditional cider making is a multi generational effort. They sure as heck weren't measuring PH in 1830's"

 Find the full show notes to this chat at ciderchat.com searc for episode # 021


There’s a whole world in a glass of cider, and Cider Chat is your invitation to explore it. Hosted by award-winning cidermaker and writer Ria Windcaller, this podcast travels far beyond the bottle to meet the people who make the global cider culture so vibrant. Each conversation is a journey-you might find yourself in a heritage orchard learning the history of forgotten apple varieties, in a bustling taproom with an importer explaining regional traditions, or in a kitchen with a chef pairing cider with unexpected foods. The discussions get into the delightful nuances, too, whether that’s the semantics of what we even call this drink or how the concept of terroir translates from soil to sip. It’s not just about production; it’s about the community, the travel, and the stories that fermentation unlocks. This is for anyone curious about the craft, history, and sheer enjoyment of fermented apple juice in all its forms. So, pour a glass and settle in for a series that feels like a wide-ranging, informative, and genuinely good-humored chat with friends who happen to be obsessed with cider. You’ll come away with a deeper appreciation for every effervescent, tart, or sweet sip, hearing directly from the growers, makers, and enthusiasts who are shaping this drink’s exciting present and future.
Author: Language: English Episodes: 501

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