324: Šraml Cutting-Edge Cider & Wine Tools | Slovenia

324: Šraml Cutting-Edge Cider & Wine Tools | Slovenia

Author: Ria Windcaller: Award-winning Cidermaker, Podcaster | Craft Beer Columnist June 22, 2022 Duration: 40:12

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

Why Family Matters for Šraml

In a time when it is getting harder and harder to know exactly where most products come from, it is refreshing to know about the Šraml family and the enterprise that employees nearly the whole town of Podnanos in Solvenia. The company was founded by two brothers, when one wanted a wine press and decided to make it himself. Today the Šraml legacy lives on as the men's sons are now taking the helm of the factory and design center that is located close to the Adriactic sea by Italy. At CiderCon 2022 in Richmond, Virginia, Ria, Cider  Chat MC, had the opportunity to have a sit down chat with Jan Šraml, who like his father is a mechanical engineer and continues the tradition of quality customer service and design.

324 Jan Šraml 200x300 Jan Šraml

 

In this Chat

The country of Slovenia, a country of fermenters, and the company's line of equipment that helps makers get from apple to bottles.

  • In Slovenia - every family has a wine cellar or what is called a "hrm" pronouced Herr-rem
  • Different levels of equipment

    • For makers working with 500 kilos of apples or wine ( 1100 pounds) to 10 tons
    • 2 types of presses offered by Šraml

      • Pneumatic - good for keeved cider can do a bit of maceration

      • Continuous belt press

Episode 324 Cider Chat in the HRM 200x300 The Šraml family in the family's Hrm (cellar) with the "egg" used for fermenting.

Contact for Šraml

Mentions in this Chat

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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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