Cider Chat 489: Natural Cider Production Seminar | CiderCon 2025
Natural cider is often misunderstood as funky, volatile, or flawed. Recorded live at CiderCon 2025, this seminar reframes natural cider as a philosophy of low intervention, balance, and intentional care, not a free pass for faults.
Moderator Haritz is joined by Richard of Brooklyn Cider House and Jasper Smith of Son of Man (Oregon) to explore how Basque cider traditions influence modern natural cider production in the U.S. The panel dives into fermentation choices, malolactic fermentation, volatile acidity, sensory evaluation, and why great natural cider is defined by quality, not dogma.
This conversation also examines how natural cider is judged in Spain, what tasting panels consider true faults, and why these ciders are designed first and foremost to be enjoyed with food.
Ciders featured: Zapiain (Basque Country), Son of Man (Oregon), and Solstice (Brooklyn Cider House)
Episode 489 Timestamps
00:00 Introduction to Basque Cider
00:25 Meet the Host: Ria Windcaller
00:42 The Magic of Sidra Natural
01:41 Exploring Natural Cider Production
02:32 Cider FOMO and CiderCon
03:34 Cider Chat Milestones and YouTube Channel
05:21 Thanking the Cider Chat Patrons
08:44 Featured Presentation: Natural Cider Panel
09:23 Defining Natural Cider
11:32 Production Techniques and Philosophies
27:05 Harvest Strategies and Apple Varieties
36:21 Exploring the Price Range of Ciders
37:01 The Science Behind Well-Integrated Volatile Acidity
38:31 The Role of Malolactic Fermentation in Cider
39:55 Tasting Panels and Quality Control in Basque Cider
42:44 Cider Pairing with Food: A Gastronomic Experience
44:31 The Cultural Significance of Cider in Spain
51:31 The Importance of Apple Varieties in Cider Making
55:43 Challenges and Rewards of Natural Cider Production
01:01:48 Final Thoughts and Future of Cider
01:06:55 Conclusion and Farewell
Find the full show notes for this episode at CiderChat.com Episode 489: https://ciderchat.com/podcast/489-natural-cider-production/
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