The Showering name is synonymous with both innovation and tradition in the world of cider for the past 187 years. In this Episode 425 of Cider Chat, Nick Showering shares a bit on his family’s cider-making roots that stretch back over 400 years and in the past 180 years in the town of Shepton Mallet, Somerset, England.

The Showerings have been crafting cider in Somerset for nearly two centuries. It all began with a small pub, The Ship Inn, where cider was made and served locally. As generations passed, the family expanded their influence, eventually creating Babycham—a sparkling perry that revolutionized the beverage industry and played a key role in shaping British drinking culture in the 1950s. The playful brand with the signature reindeer brought a fresh, elegant option to women in a male-dominated pub scene.

Triple Vintage is made with 100% cider apples all grown in Somerset. The featured apple in this cider is Dabinett. Solera, the technique of blending different ferments, in this case three different vintages of high-tannin apples, creates a delectable cider that balances depth of flavor with an elegant finish for the Triple Vintage.

Enjoy the Triple Vintage which is sold throughout the UK in fine dining establishments or online (link below) in a large stemmed red wine glass. Serve slightly chilled.

The Triple Vintage comes in 375 ML bottles.

With their sights set on continuing to produce fine cider and Nick Showering clearly enjoying the challenge, time will tell. For now it appears it is all about maintaining a foot in the door of the ever increasing “fine cider” category and the prospects of introducing a new generation of drinkers to the possibilities of high-quality cider…making that very good news for the industry at large.

• Website: https://showeringscider.co.uk/products/showerings-triple-vintage-cider

• Episode 422 John Bunker Keynote: Orchards and Legacy
• Episode 423 Apple Identification 101 John Bunker
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• Woodfolk Cider, Ontario Canada
• Spy Ciderworks & Distillery, Ontario Canada

In Episode 424 of Cider Chat, we dive deeper into the intricate world of apple identification, this time focusing on apple phenotyping — the art and science of describing apples by their physical characteristics. This is Part 3 of the three part series on John Bunker, renowned author, apple detective, and founder of FEDCO Trees. Expect a master class and experiential lesson as he shares his extensive experience and provides a valuable toolbox of techniques that for apple fans, cider makers and orchardist.

Apple phenotyping refers to the process of identifying and describing apples by their observable physical traits, such as size, shape, color, and texture. These characteristics, known as phenotypes, help orchardists distinguish between different apple cultivars. While apples may be genetically identical, they can exhibit slight variations based on their environment, making phenotyping a key skill for identifying and preserving apple varieties.

Phenotyping is more than just a way to describe apples; it’s a critical method for orchard care, especially for those looking to preserve historic and rare apple varieties. John emphasizes that understanding the nuances of the apples you grow allows you to ensure that your orchard is correctly labeled and organized. This attention to detail not only improves the quality of your cider apples but also helps preserve the legacy of historic cultivars.

Phenotyping also allows orchardists to confirm apple identities in cases where DNA testing isn’t readily accessible or when historical records are incomplete. Whether you’re comparing apples from different orchards or identifying a lost variety, having a reliable set of phenotyping techniques in your toolbox is essential.

John encourages orchardists to keep a thorough record of the apples they grow, noting characteristics such as:

• Size and Shape: Measure the diameter of the apple and observe its overall shape (e.g., round, oblate, or conic).
• Color and Skin: Note the ground color (the apple’s underlying color) and any blushes, stripes, or russeting that appear on the skin.
• Stem and Cavity: Examine the length and thickness of the stem, as well as the depth and width of the cavity where the stem attaches.
• Calyx and Basin: Check whether the calyx (the dried flower at the apple’s base) is open or closed, and assess the depth and shape of the basin around it.
• Core and Seeds: Cut the apple open to analyze the core’s shape, size, and location, as well as the number and appearance of seeds.

These observations not only help you identify your apples but also provide insights into the health of your orchard and the quality of your cider apples.

To see John Bunker’s full slideshow presentation on phenotyping apples and learn even more about his techniques, be sure to subscribe to the Cider Chat YouTube Channel. This episode is packed with invaluable knowledge for anyone looking to refine their skills in orchard care and apple identification.

• Episode 422 John Bunker Keynote: Orchards and Legacy
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• Totally Cider Tour – French Cider Tour
• American Cider Association – CiderCon 2025

In a captivating keynote from the 2023 New York Apple Camp, John Bunker, the founder of FEDCO Trees and renowned author on apple identification, shared his profound connection to the outdoors.

Enjoy the Keynote by John that weaves his passion for Jazz, quotes from thought leaders and his insights on the late frost of 2023 and the community surrounding apples, cider and plants.

Find 5 key areas that John bunker focused on during his speech.

• Connection to Nature and OrchardsObservations
• Learnings from Plants
• Environmental and Agricultural Reflections
• Philosophical Musings and Inspirations
• Legacy and Passing the Torch

• – Apple ID 101 w/John Bunker coming out in Episode 423 – August 21, 2024

The camp took place for the first time ever in July of 2023. It was held at the Ashokan Camp in New York State. The Ashokan Center is an independent music & nature nonprofit established in 2008. The musical history of this camp was a perfect fit for John’s keynote which also featured many references to musicians and songs.

• 374: NY Apple Camp News! Bonus Cider Chat Live on NY Apple Camp
• 380: The Legacy of the Downing Brothers: Architects of Nature
• 388: French Origins of American Apples | The Grand-Mères
• 385: Cider’s Ki – Remix
• French Cider Tour 2024

In this episode meet Eli Shanks, a passionate cider maker sharing his journey from urban Massachusetts to the picturesque landscapes of Chile, where he co-founded Punta de Fierro Cider. Eli developed an early interest in food systems and agriculture with influences from attending The Farm School, working at The Food Project and running an orchard in Concord, Massachusetts.

Chile has a rich tradition in fermenting apples into cider. Historically, cider production was a significant part of the local economy. Families were taxed based on their cider tank space, and cider apples were a staple in many homes. Chilean cider, known as "Chicha", is a farmhouse product with various local recipes, often fermented naturally with residual sugar.

Eli has co-founded the Chilean Cider Collective (COSIGI), which aims to preserve and promote Chile’s unique cider heritage. COSIGI works closely with the Department of Agriculture and other local organizations to support cider makers and enhance cider production quality.

• Punta de Fierro - is both the name of the cidery and the cider itself. This particular cider tasted during the recording was made in 2022. It was bottle #61 out of 771 bottles in total. All the apples came from one single orchard that Eli and his business partner Carlos Flores produce cider on.
• TenCai Sidra - this cidery is owned by Rene Galindo. We tried two ciders during the recording. The first cider called The Truth. This cider was co-fermented with an indigenous berry called Maqui. They are smaller than blueberries and lend a purplish hue to the cider.
• The second cider -called Futura was made by first grinding the apples and allowing them to macerate for approximately 24hours. The apple blend is Reineta and Braeburn.

All the ciders were feremented dry and are delicious!

• Website: https://puntadefierro.com/

• Website: https://tencaisidra.cl/

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Cider Chat Live brings you a tasting of a celebratory cider from Santa Cruz Cider Company paires with a what is called Basque Cheesecake!

Basque Cheesecake is much less dense than classic New York cheesecake. It is crustless, and has a golden, beautiful caramelized exterior. It also has a much lighter texture and flavor. The cheesecake is baked at a high temperature in order to get that burnt exterior and super creamy interior.

This mini episode came about when Nicole Todd who cofounded Santa Cruz Cider Company in California with her sister Natalie. Nicole was traveling east to Maine with fellow book club members who she has been meeting monthly since covid kicked off in 2020.

They spent the evening with Ria, went for a swim to avoid the heat and drank copious amounts of cider and ended the evening with a special pairing of the 10 year anniversary cider with the Basque Cheesecake.

Hear about this anniversary cider and how it all started with foraged fruit in the Monterey Bay area of California. It is one part picking up fruit that turned into a relationship with an older orchardist in the Watsonville area of California.

• 060: Nicole Todd | Santa Cruz Cider Company, CA
• 280: Why the Cider Maker Wears Fuzzy Slippers – describes the harrowing house fire that Nicole and her husband Felix survived!

• Website: https://santacruzciderco.com/

Clint Cavers and his wife Pamela have been farming for over 30 years at Wooden Gate The Farm and cidery is based in Pilot Mound, Manitoba, Canada which is right over the border of North Dakato.

Clint’s journey from hobby fermenter to full-time cider maker now represents 95% of their farm’s focus. Initially homesteaders, they shifted towards cider making due to a passion for fermentation. Clint began making wine and cider about 25 years ago, initially with fruit wines before discovering the potential of apples.

In 2018, Clint and Pam decided to turn their cider-making hobby into a business. By 2019, Wooden Gate obtained its official license, and in 2020, it became a full-time venture. This shift was motivated by their desire for a less labor-intensive activity and a need for fulfilling work after their children left home.

Wooden Gate’s orchard spans seven acres with about 800 trees, including winter-hardy varieties like

• Goodland
• Norkent
• Norland
• Kerr – which is featured in the Orchard Queen cider that is tasted and discussed in this episode
• and various crab apples such as Rescue and Trail

They have also planted heritage varieties and some English cider apple varieties like Dabinette.

Clint emphasizes slow fermentation at low temperatures, with some fermentations lasting up to six months. Wooden Gate primarily uses cultured yeast, but experiments with wild ferments, particularly in their Orchard Queen cider. They produce about 50 cases of Orchard Queen annually and 300 gallons of other cider varieties.

Wooden Gate hosts various events, including an annual cider release and pop-up pizza and cider nights. Their son-in-law, a chef, handles the cooking, while their daughter plans events. They also groom cross-country ski trails in the winter, turning them into walking trails in the summer.

• 1. Community: Creating a sense of community around their cider and farm.
• 2. Environmental Stewardship: Using organic, permaculture, and holistic management practices.
• 3. Sourcing Locally: Using locally grown fruit and selling locally.
• 4. Quality: Ensuring their cider represents their farm and Manitoba’s unique terroir.
• 5. Authenticity: Highlighting the distinct flavors of their region in their cider.

• Website: https://louisemb.com/m/wooden-gate-cider

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• @woodengatecider
• @cultivarcreativestudio
• Listen to episode 190 Cider Revitalizes a 1750 Colonial Era Orchard | MA
• Stone Cow Brewery, Barre Massachusetts

Meet Kirk Evans, the founder of Cultivar Creative. In this episode, Kirk shares his journey from a casual cider maker to a professional brand designer specializing in cider packaging and identity.

Cultivar Creative focuses on creating comprehensive brand identities that go beyond just a logo. Kirk emphasizes the importance of a cohesive brand voice, graphical elements, and a well-thought-out brand guideline to ensure consistency across all marketing materials. His approach ensures that even small cider brands can present themselves professionally and attractively to consumers.

Kirk’s journey into the cider world began in early 2020 when he decided to try making cider at home. What started as a hobby quickly turned into an obsession, leading him to a career shift. With his extensive experience in design and marketing, Kirk saw a gap in the cider industry for specialized branding services. Thus, Cultivar Creative was born.

According to Kirk, brand identity in the cider industry involves more than just a logo. It encompasses everything from the brand’s voice to the graphical elements used in packaging. A strong brand identity helps cider makers communicate their story effectively and stand out on crowded shelves.

Kirk’s process includes creating detailed brand guidelines that outline all aspects of the brand’s visual and verbal identity. This comprehensive approach ensures that every piece of marketing material aligns with the brand’s core message and appeals to its target audience.

• Know Your Brand: Understand who you are as a brand and what you want to convey to your customers.
• Be Bold: Don’t be afraid to be bold and disruptive with your branding. Standing out is crucial in a competitive market.
• Consistency is Key: Ensure your branding is consistent across all platforms, from social media to packaging.
• Invest in Packaging: Eye-catching packaging can make a significant difference in attracting new customers.

• Website: https://cultivarcreative.com/

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