235: Maxim Brecht  Russian Cider | Part 4

235: Maxim Brecht Russian Cider | Part 4

Author: Ria Windcaller: Award-winning Cidermaker, Podcaster | Craft Beer Columnist August 19, 2020 Duration: 33:03

Maxim Brecht didn't grow up thinking he wanted to become a cidermaker. Cider in Russia is barely known. Maxim says, "People think of cider as being very acetic and dry."

Maxim Brecht, Максим Брехт Maxim Brecht

His path towards cider began when he saw the surplus of apples in the country. He had heard the word cider and thus started researching online, which led him to taking a cidermaking course in England, by Peter Mitchell. His time in England made him a fan of English ciders.

Today, he is planting orchards and making three kinds of ciders under his name Maxim Brecht, which looks like Максим Брехт, in the Russian alphabet.

Maxim's Traditional Méthode Champenoise, (6.0%) was delicious! A perfect representation of what cider can bring to a table! I wanted to drink the whole bottle, but my better self said, "Share this one of a kind with other cider fans." I saved a 1/3 of the bottle and a reluctantly, but happily passed it on."

Максим Брехт, Traditional Methode Champagnoise

Maxim also makes a Still Ice Cider and Sparkling Ice Cider. I did have a bottle of his Still Ice Cider too. Though it wasn't as remarkable as the Traditional, it was still quaffable. Note in this episode we talk a bit about climate change affects on apples world wide and in Russia.

A big tip of the glass to Maxim for organizing the 4 Part Series featuring Russian makers. He can be heard on all 4 episodes acting as translator. We met at Cidrexpo 2020 held in Normandy, France on February 14th.

Contact info for Maxim Brecht

Website: https://ciderbrekht.typeform.com/to/MVR1RA

Instagram: @cider.brekht

Listen to Part 1 - 3 on Russian Makers

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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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