397: Nature Evolves in the Glass | Wildcraft Cider Works, OR

397: Nature Evolves in the Glass | Wildcraft Cider Works, OR

Author: Ria Windcaller: Award-winning Cidermaker, Podcaster | Craft Beer Columnist January 24, 2024 Duration: 1:17:50

Fermentations Run without Fear at Wildcraft

Sean Kelly founded Wildcraft Cider Works in 2014. His journey to cider making began in 2008. It follows his botanicals passion, quest for tree resources & conservation, in concert with travels to Latin America where he learned how to ferment. He honors the preservation and the medicinal value of the plants and does a mighty fine job of capturing the essence of a wide variety of pomes, grapes and botanicals in the glass.

397-Cider-Chat-Sean-at- Wildcraft- feature-300x200-1
Sean Kelly

Cider Making at Wildcraft

  • Only Native Yeast
  • No sulfites
  • Co-ferment
    • botanical
    • grapes
    • pome fruits – pear, quince, medlars
  • Barrel aging

Cider's Tasted in this Cider Chat

  • Pisgah Heriloom
  • Restoration Perry – wild rootstock pears
  • Medlar

Wildcraft Products

  • Ciders
  • Perry
  • Brandies – POM-MISTELLE – a set of 3 brandies, apple, quince and pear
  • Fire Cider
  • Hot Sauce – Peppers gleaned from Camas Swale Farms. Fermented and aged in house brandy barrels

Annual Events at Wildcraft

  • March 2nd Tap Takeover – an array of ferments on tap
  • Fiddlehead Festival – Last weekend of April
  • Harvest Party – fall

Mentioned in this Cider Chat

  • Freeman Rowe
  • French Cider Tour – September 22-28, 2024 Reservations are now open

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

Cider Chat
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