195: Fly Be Night Cider | 0% Sh**, UK

195: Fly Be Night Cider | 0% Sh**, UK

Author: Ria Windcaller: Award-winning Cidermaker, Podcaster | Craft Beer Columnist October 2, 2019 Duration: 38:37

Look close into the label and you will see, words of wisdom, fun and glee! ...There are no surprises, just a straight up fact - this cider contains - 0% Shit

Episode 195 features a chat with John Michael Leslie Edwards,  the maker/owner at Fly Be Night Cider, in the United Kingdom. John is also the cidermaker at Ross Cider and Perry Company also in the UK and has been working at their Broome Farm orchard based in Ross on Wye in Herefordshire for the past 20 years.

195 John Edwards Fly be Night Cider

John the cider maker

In this chat we discuss

  • John's early introduction to fermentation via a Mrs. Wheeler.
  • Having a brand within a brand - which is kind of a secret branding thing and I like it.
  • What's next for for Fly Be Night
  • How to find Fly Be Night
    • John makes 5 barrels of his cider and it sell out every year.

Fly Be Night Cider

 

Fly Be Night Cider 

All of John's cider is bottle conditioned

Say's John, "The most important thing is to eliminate hurry. With cider making you have to be patient."

John's Tea Cloth

John gifted me this tea cloth - Thank You John!

 Mentions in this chat

Help Support Cider Chat Please donate today. Help keep the chat thriving!

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

 


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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