442: Bob Cork: 40 Years in Cider | Shepton Mallet, England

442: Bob Cork: 40 Years in Cider | Shepton Mallet, England

Author: Ria Windcaller: Award-winning Cidermaker, Podcaster | Craft Beer Columnist January 15, 2025 Duration: 1:05:03

Bob Cork's Cider Career

Cider Chat 442 feature Bob Cork
Bob Cork
  • Bob Cork has 40 years of experience in cider making, starting in 1980.
  • Initially an apprentice engineer, he transitioned to cider making, thanks to his engineering background.
  • He now works as a cider-making consultant, still contributing to the legacy of Showering Cider Mill.

The Evolution of Showering Cider Mill and Babycham

Cider Chat 442 with Bob Cork at Showering mIll
Entrance to Showering Mill
  • Showering Cider Mill, made an undeniable mark for a perry called Babycham.
  • The mill has evolved over the years, modernizing its equipment while maintaining traditional cider-making techniques.
  • During the production of Babycham, horizontal tanks for producing this widely popular drink. At the time they were laid outside and eventually a buidlign was built around the tanks.
  • The Shepton Mallet Cider Mill is the second largest mill in the UK and over the years it expanded to include a variety of ciders, while continuing to produce Babycham, the popular Fever brand and today a traditional cider called Showering Triple Vintage.

The Traditional and Modern Blend: The Triple Vintage

Cider Chat 442 - Matthew, Daniel, Jonathan Showering and Ria
Matthew, Daniel, Jonathan Showering and Ria Windcaller

The Triple Vintage cider, created by the Showerings blends three vintages to produce a high-quality product.

Bob Cork in this episode discusses how it is made using bittersweet and bittersharp apples, fermented with a wee bit of natural yeast and then a cultured yeast. The cider is matured to achieve a balanced, high-quality cider. Key to the cider-making process, is low-temperature fermentation and controlled maturation.

Bob Cork's Advice for Aspiring Cider Makers

  • Bob advises aspiring cider makers to approach the craft with passion, as it requires significant investment and a long-term commitment.
    • He emphasizes the importance of a solid business plan and understanding the market's cyclical nature.
    • Despite the challenges, he believes in the future of cider, with increasing consumer interest in high-quality, craft ciders.

Mention in this Cider Chat

  • CiderCon2025 Promo Code –  Once you get to the registration form, towards the end of the first page you'll reach a section in the form that says "additional registration information" and there is a question: If you have a coupon, please enter code here (case-sensitive): CiderChat
  • Totally Cider Tour to the UK – send an email to info@ciderchat.com to get on the wait list for this 2025 tour taking place August 25-31, 2025
  • Wassail episode: episode 393: How to Wassail and Drink Hail

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: 100

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