325: Mouthwatering Alma Cider | Washington

325: Mouthwatering Alma Cider | Washington

Author: Ria Windcaller: Award-winning Cidermaker, Podcaster | Craft Beer Columnist June 29, 2022 Duration: 57:16

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Getting to Alma

An affection to snow brought Dave Klawer to Washington State. Instead of becoming a professional snowboarder he became a nurse a while he continues to grow his cider brad Alma Cider. This year he finished his Masters in Agriculture to continue enriching his own wealth of knowledge in the field at Washington State University under the tutelage of Carol Miles.

Alma Cider began commercially pressing apples to produce cider in 2019

325 Dave & Heather picking apples 300x200 Dave and Heather

Covered in this chat

  • western Washington state and the Skagit Valley and apple growing in this region
  • How Alma leases equipment from Tulip Winery, which by the way had a cider back in 2007 under their other label Burro Locco win Best in Show at the Great Lakes Cider and Perry Competition (GLINTCAP).
  • How Alma is able to produce award winning cider while waiting for their own orchard to  bear fruit in the coming years
  • Future for Alma Cider
    • Shooting for 2024 to have own facility

325 Dave tasting cider 200x300

Alma won Best in Show for their Wood Aged Cider at GLINTCAP

Dave with Best in Show 200x300 Alma won Best in Show for their Wood Aged Cider 2021

Alma's Flagship Cider

  • Dry
  • Semi Sweet
  • Hopped Cider
  • Rose
  • Wood Aged

Contact for Alma Cider

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.
Author: Language: English Episodes: 501

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