037: Tim Larsen | Snowdrift Cider, WA

037: Tim Larsen | Snowdrift Cider, WA

Author: Ria Windcaller: Award-winning Cidermaker, Podcaster | Craft Beer Columnist June 29, 2016 Duration: 50:56

Who is Tim?

Tim Larsen was at the all day event, Pour the Core in Brooklyn, NYC waiting on a long line of thirsty cider drinkers. During a the break between sessions I was able to squirrel away with Tim in a back corner of the Brooklyn Expo Center and chat Snowdrift ciders and their perry.

Cider Chat Ep 37 Tim Larsen of Snowdrift
Tim Larsen

In this Cider Chat

Snowdrift Ciders – 9 ciders that won awards in April of 2016.

cider making components such as,

  • anthocyanin pigments generate the rose hue in rosé cider during cidermaking.
  • polyphenolics in cider
  • Procyanins – are members of the proanthocyanidin (or condensed tannins) class of flavonoids.
  • Bittersharp ( low in tannin and high in acid) vs Bittersweet (high in tannin, low in acid and high in sugar) apples for cider

2016 GLINTCAP Awards for Snowdrift Ciders

  • Barrel-aged Cornice 7.5% –  Old World Heritage/Best in Class
  • Cornice – English Cider/Gold
  • Reserve Perry – Tradtional Perry/Gold
  • Red Cider 7.5% – New World Cider Modern/Silver
  • Seckly Perry – New World Perry/Silver
  • Sickled Pear – Reserved Perry
  • Cliffbreaks Blend 7.5% – New World Cider Heritage/Silver
  • Orchard Select 8.3% – New World Cider Heritage/Bronze
  • Semi Dry – New England Cider/Bronze

Contact Info for Snowdrift Cider

What does Tim drink when he doesn't have a Snowdrift in hand?

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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.
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