142: SoCal Irreverence at Ironbark Ciderworks, CA

142: SoCal Irreverence at Ironbark Ciderworks, CA

Author: Ria Windcaller: Award-winning Cidermaker, Podcaster | Craft Beer Columnist August 22, 2018 Duration: 1:05:34

Ironbark Ciderworks in Claremont, California opened its Tasting Room doors to the public in November of 2017. The large inviting Tasting Room has conical stainless steel tanks to one side and room for musicians to another, in the back. The front room has tables and chairs and a hot pink bar.

There is also outside seating which offers a perfect place to sit and take in the dry, arid air of this southern California oasis.  Find ample parking, a brewery across the parking area and a distillery.

This cidery has a definite feminine touch. The pink hues, pink chairs and as Cat says, "We like curves."

Cat considers Ironbark to be a safe space for women and everyone. On the Cider House Rules by the bar it states - No misogynist, homophobic or transphobic behavior is allowed. "We have to had to have people leave" says Cat.

This Australian born, statuesque woman makes me believe that asking someone who is mean spirited to leave would be no problem.

But dealing with unruly behavior is not why we are meeting - so in step with her inviting hospitality Cat offers up straight away giant flight of ciders

The first cider served was called Duchess-(7.5%) made with black tea "Twinning" that they import just for this tea. They have a base cider, filter and then steep the tea.

A Specially Poured Flight for this chat

  • The Duchess - (7.2%) - made with Twinning Tea
  • Passionista (8.4%) - light, straw, carbonated. Made with passion fruit
  • Hoppelganger (7.5%) - An IPA "doopleganger"
  • Sassy Simpson (8%) Black currant juice fermented with apple juice and once fermented steeped with Black Currant tea.
  • Twilight (9%) - made with Blueberries
  • Anais (7.2%)
  • Volcano (7.5%)
  • Jamaica (7.5%)
  • Hoptropica (6.9%)

Zang- made with 200 pounds of fresh ginger was out while I was there, but Cat says, "It is everyone's favorite." I gravitated towards the Twilight.

How Cat got into Fermenting

  • She is gluten intolerant
  • allergic to yeast and sulfites
  • And, does not like sugar in cider
  • Ace Cider's "The Joker" is what got her into making cider.

Fermentation Practices at Ironbark Ciderworks

  • 10 barrel Tanks
  • No sulfites
  • No sugar
  • Ferment dry
  • They use the same yeast for all the ciders
  • The juice is from Washington State. They get a cider blend and granny smith to mix in an manage the acid level in Ironbark Cider.
  • Once fermented they filter the cider to remove the yeast.

"Duchess [made with tea] is a good breakfast cider" says Cat

Contact for Ironbark Ciderworks

Facebook page is currently the best place for up-to-date news 
Address:
  • 1420 N. Claremont Blvd.
  • Suite 107B
  • Claremont, CA 91711
Telephone: 909-292-5384

Mentions in this Chat

Best Buy Brewing - Ironbark get their tanks from this resource

Totally Cider Tour: Normandy, France September 23-29, 2018

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Ask for the following ciders - By supporting these cidermakers, you in turn help Cider Chat

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  2. Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35
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  4. Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60
  5. The Cider Project aka EthicCider- California
  6. Albermale CiderWorks : listen to Chuck Shelton on episode 56
  7. Cider Summit : listen to Alan Shapiro founder of this cider fest on episode 75.
  8. Ramborn Cider Co. Luxembourg.
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  10. Tanuki Cider Co. Santa Cruz California episode 103
  11. Ross on Wye Cider and Perry, UK
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  13. Ironbark Ciderworks, Claremont, California

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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.
Author: Language: English Episodes: 501

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