059: Cider Books for Holiday Gift Giving w/ Hugh McKellar

059: Cider Books for Holiday Gift Giving w/ Hugh McKellar

Author: Ria Windcaller: Award-winning Cidermaker, Podcaster | Craft Beer Columnist December 14, 2016 Duration: 48:38

Cider Books for Holiday Gift Giving w/ Real Cider Reviews

Hugh McKellar of Real Cider Reviews chimes in on cider book recommendations for this holiday season. Hugh calls this chat "The Christmas Book List Podcast" while I am sticking with "Cider Books for Holiday Gift Giving".

Hugh and I chat about the follow Cider Books

1.World's Best Ciders by Pete Brown and Bill Bradshaw.

2.Dorset Cider with An Excursion To The New Forest, Alan Stone

3. Empire of Booze by Henry Jeffreys.

This book talks about how the history of alcohol and the British empire go hand in hand. The first chapter talks about how British bottle technology led to fizzy cider and later champagne.

3.Craft Cider Making by Andrew Lee

Go to the ciderchat.com/resource page to find all these books and more for yourself and holiday gift giving.

Read all of Hugh's reviews and stay in touch via any and all of the links posted

Contact Hugh McKellar

Website: http://www.realciderreviews.com/

Facebook: https://www.facebook.com/realciderreviews/

Follow Hugh on Twitter @realciderreviews

Subscribe to Hugh's YouTube channel youtube.com/c/Realciderreviews

Real Cider Reviews on Instagram https://www.instagram.com/realciderreviews/

Mentions in this chat

012: Randall Grahm | Bonny Doon Vineyard, CA

031: Sam Reid | Willie Smith's Cider/President of Cider Australia, AU

021: Bill Bradshaw | Bill Bradshaw Photography, UK

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Find this episode and all episodes at the page for Cider Chat's podcasts.

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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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