177: Giard | 13 Generations of Cider, FR

177: Giard | 13 Generations of Cider, FR

Author: Ria Windcaller: Award-winning Cidermaker, Podcaster | Craft Beer Columnist April 24, 2019 Duration: 53:43

177: Giard | 13 Generations of Cider, FR

Domaine du Manoir de Montreuil with Patrice Giard

In this episode: Patrice Giard recorded during the Totally Cider Tour to Normandy France in September 2018.

  • Patrice is a 13th generation cidermaker at this family farm.
  • Patrice, his wife and his daughter are running the farm. His daughter's focus is on milk production with Patrice focusing on the cider production.
  • The trees in the orchard that we were walking in were planted in 1996.

Variety of Apples tasted during this recording

  • Domaine du Calvados  also known as De Clou
  • Bisque
  • Frequin Rouge

Orchard at Domaine du Manoir de Montreuil

  • 30 hectares of orchards
  • Standard size trees
  • The orchard management is to prunes the apples trees every three years.
  • The orchards itself has 50 different varieties
  • As required by the appellation of Pays d'Auge Patrice needs to have a map of the apple varieties in the orchard
  • Patrice does not use any pesticides on his orchards.

Orchard management tip:

When Patrice notices insects on the trees, he lets the cows in the orchard to graze and they will scratch their bodies on the trees and in turn knock off the insects.

While standing in the oak barrel room I asked 'What is the minimum time that the barrels stay empty" The reply is that "There is no reason to keep the barrels empty" :)

Contact for Domaine du Manoir de Montreuil

  • Address:D101 -D85A, 14340 MONTREUIL-EN-AUGE
  • Telephone: 06 88 50 95 27

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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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