Cider Chat

Anzu Fernández has been selected as Cider Chat's pick for the Sexiest Cider Dude of 2017! picture credit: La Sidra" data-medium-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2017/01/P1016212.jpg?fit=169%2C300&ssl=1" data-large-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2017/01/P1016212.jpg?fit=577%2C1024&ssl=1" /> picture credit: La Sidra Doctor Anzu 062" data-medium-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2017/01/IMG_0872-e1504060549731.jpg?fit=200%2C300&ssl=1" data-large-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2017/01/IMG_0872-e1504060549731.jpg?fit=300%2C449&ssl=1" /> Anzu Fernández doing a classic long pour This title is not given freely nor is it due to the fact that Asturias happens to have some of the biggest cider cojones around. I mean geez Louise! Roman historian Estraban said sometime back in 60 BC about Asturias "They scarcely have wine, but they drink a lot of cider." I'm thinking that this American might think twice about bragging next time about the big whoop fact that President John Adams drank cider 200 years ago. Anzu is the International Delegate for Asturian XXI Foundation, speaks 15 languages, works for La Sidra, and is a medical doctor who is beginning his residency working towards perhaps neurosurgery. His resume is impressive, but what really inspired this podcaster is his Cider Bold. He is both knowledgeable and has a keen ability to speak with grace and conviction on cider not only in Asturias but in the rest of the world and yes that is not only intriguing it is exactly what cider needs right now in 2017! Dr. Fernández His unabashed view that the cider industry should without a doubt support their country's cider journalist and yes a podcast like Cider Chat which helps to promote cider around the globe, is expect in Asturias and as such a no-brainer for other cider producers around the world. Yes Anzu isn't afraid to speak up and provide the cider community with a healthy boot in the ass. Plus, the fact that Asturians know how to party like no other people I have ever met in the world absolutely seals the deal for his new title! In this chat we discuss Asturias' cider culture and how to drink Sidra Anzu's Tasting notes for Sidra in Asturias Expect Bitterness A blend of bittersweet and sweet apples 6 apples in each bottle Interesting facts on cider production in Asturias There are 2500 "Asturian only"varieties of cider apples 200 of the apples are endemic to only Asturia Every brand of Natural Sidra, has at the minimum 6 varieties of apples in the blend There are many different associations in Asturias. Also different standards for the Cider Bars (Siderias) Basque cider is consider more acidic than Asturian cider Asturias produces 100,000,000 liters of Sidra per year This region also produces 50,000,000 liters of sparkling Sidra There are Cider pourer competitions The average consumption of cider in Asturias is 45 liters per year In Gijon the population consumes 65 liters/per person/per year for every single person in the city – that is only for Natural Sidra, this does not include, liquors or sparkling Sidra How to drink Sidra Begin with a long pour or the "Colene", where the cider is poured from at least a meter from bottle to glass, to release the carbonic gases. The glass is held on a slight angle to catch the pour. About an 1/8 of a cup is poured into each glass It should be frothy and drunk right away. One does not sniff and swill the cider. Instead, Sidra is gulped back, except for a small amount which you leave in the glass to be poured out to the ground on the side of the glass where you just drank and then passed back to the pourer who will then serve another person out of the same glass. The Annual International Hall of Gala Ciders takes place September, usually at the end of the month in Xixón, Asturias. Contact info for Anzu Fernández email: infoasturiancider@gmail.com Address: Decano Prendes Pando 11 33208 (Xixon Asturias Telephone: +(34) 652 594 983 Websites for Las Sidra LA SIDRA in English:https://www.lasidra.net/en/home/

See all the videos of the Musée du Poiré by visiting the Cider Chat YouTube Channel The Maison de la Pomme et Poire (House of apple and Pear) was created in 1983 in Barenton by the Normandy-Maine Regional Nature Park. In June 25, 2016 it reopened, after a bit of new construction, as the Musée du Poiré. In this episode, we discuss the Route du Poiré which can be followed along in this region of Normandy, and trying to find the Musée du Poiré. It all began when The Nose and I having only one day left in France, after our chat with Eric Bordelet, decided to head in the opposite direction of where we needed to go, so that we could visit the museum on all things Perry or Poiré, as it is said in French. The museum has ample parking and is Free and open from April 1st to October 15th – Do double check as these dates might change. It is closed on May 1st Find the full show notes for this episode at CiderChat.com Episode 061: https://ciderchat.com/podcast/061-musee-du-poire-normandy-france/ Listen to Episode 061 of Cider Chat® wherever you get your podcasts and don't forget to subscribe so you never miss what's coming next in Ciderville. Prefer to watch? Find Cider Chat on YouTube for more cider stories, orchard adventures, and global cider culture. 💛 If you love what you're hearing, please consider supporting Cider Chat. Your support helps keep the podcast on the air and makes it possible to share more conversations like this one.

Scrumping, gluten intolerance and the ingenuity of two sisters helped launched Santa Cruz Cider Company in 2010 and licensed in 2013. Scrumping: Taking apples from a forgotten orchard and one that is owned by someone else. When Nicole Todd and sister Natalie Henze found a forgotten orchard loaded with apples, they decided to go scrumping. That orchard is now owned by a friend and since then they have been offered to use an even larger family orchard dating back to 1880! The apples trees from both orchards are at least 100 years old and you can taste the terroir. The sisters and family hand pick all the apples and press using a Bladder Press. Nicole and I did a vertical tasting of the Barrel Aged Gravenstein Cider. We discuss the use of champagne yeast and the competition that took place in the barrel between the champagne yeast that was pitched and the wild yeast culture that was already in the bottle. What's an Apple Pretzel? Taking a shoot/sucker on an apple tree and wrapping it around in a pretzel shape while pruning. In time, the pretzel fuses, enlarges and helps provide more growth on the tree...and also creates a nice hand hold for apple pickers. Where to get Santa Cruz Cider? Go to the following link to find all the locations in Santa Cruz where it can be found on tap. In 2017 the company expects to be expanding their reach of distribution. Do stay tuned. View photos by going to Cider Chat webpage for show notes of this chat with photos. Contact Info for Santa Cruz Cider Company Website: santacruzciderco.com Facebook : https://www.facebook.com/santacruzciderco/ eMail: natalie@santacruzciderco.com nicole@santacruzciderco.com Go to 5:55 minutes in to listen Mini Chat with Mathew Austin of Bivoac Cider in San Diego California Bivouac is slated to open in April of 2017. Look for a full service Tasting Room and Restaurant. It will be located in the North Park region of San Diego, just a 10 minute ride from the Airport. Contact for Bivouac Cider Website http://www.bivouaccider.com/ Note that Bivouac will be ramping up its website. For now you might find a fusion of the cider info and a bit of Mathew's other passion…working out and outdoor adventure. Twitter: @bivouaccider Instagram: https://instagram.com/bivouaccider/ Mentions in this chat: 012: Randall Grahm | Bonny Doon Vineyard, California Jeff's Cider Recipes via BBC Food Recipes This link provides over 275 recipes for to incorporate cider into your cooking. Ask for the following 3 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Big Apple Hard Cider - NYC Kurant Cider - Pennsylvania Oliver's Cider and Perry - Herefordshire/UK Santa Cruz Cider Company - California The Cider Project - California Go to this page to see the ciderchat.com show notes page with photos Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat

Cider Books for Holiday Gift Giving w/ Real Cider Reviews Hugh McKellar of Real Cider Reviews chimes in on cider book recommendations for this holiday season. Hugh calls this chat "The Christmas Book List Podcast" while I am sticking with "Cider Books for Holiday Gift Giving". Hugh and I chat about the follow Cider Books 1.World's Best Ciders by Pete Brown and Bill Bradshaw. 2.Dorset Cider with An Excursion To The New Forest, Alan Stone 3. Empire of Booze by Henry Jeffreys. This book talks about how the history of alcohol and the British empire go hand in hand. The first chapter talks about how British bottle technology led to fizzy cider and later champagne. 3.Craft Cider Making by Andrew Lee Go to the ciderchat.com/resource page to find all these books and more for yourself and holiday gift giving. Read all of Hugh's reviews and stay in touch via any and all of the links posted Contact Hugh McKellar Website: http://www.realciderreviews.com/ Facebook: https://www.facebook.com/realciderreviews/ Follow Hugh on Twitter @realciderreviews Subscribe to Hugh's YouTube channel youtube.com/c/Realciderreviews Real Cider Reviews on Instagram https://www.instagram.com/realciderreviews/ Mentions in this chat 012: Randall Grahm | Bonny Doon Vineyard, CA 031: Sam Reid | Willie Smith's Cider/President of Cider Australia, AU 021: Bill Bradshaw | Bill Bradshaw Photography, UK Ask for the following #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Big Apple Hard Cider - NYC Kurant Cider - Pennsylvania Oliver's Cider and Perry - Herefordshire/UK Santa Cruz Cider Company - California The Cider Project - California Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat

Please Help Support Cider Chat Please donate today. Help keep the chat thriving! We begin this chat with Eric Bordelet in the Pear Orchard…He lead us into a large green field with low grass. We look out in the distance and see 35 foot high trees ahead. The trees are laden with fruit. The background music is the sound of pears dropping to the ground. This is Part 2 of a two part chat with Eric. Listen to Part 1 here. There is a skip in his step as he walks towards the each giant of a tree, picking up fallen pears as he goes along to hold for a moment and feel it stage of ripening. The girth of some of the largest pear trees are much too wide for me to circle with only two arms. If a knight in full armor came riding into the field on his way to Paris, I would not have been surprised. It is as if we drank the tea and fell into the rabbit hole rolling back time. Soon Eric is pointing out the grafts on some of the oldest trees and my sense of normal is thrown even further off balance. Unlike the 200 year old apple trees I've seen in New England back in the USA, the graft lines on these pear trees are at least 4 feet high. It is as if the tree was sawed off and then perhaps a cleft graft was used. There is a visible graft line as if the root stock of an ancient pear tree was sawn off and then the new pear tree grafts where attached. We then move on to Chateau de Hauteville where Eric is rebuilding the castle on this site. After a tour in the Castle, we walk down to the cidery and touch upon BioDynamic Farming. Contact Eric Bordelet Eric Bordelet Chateau de Hauteville 53250 Charchigné - France Website: http://www.ericbordelet.com/ Tel : 0243039572 Fax: 0243000936email : eric@ericbordelet.com Mentions in this chat http://www.parc-naturel-normandie-maine.fr/ the region of France where Eric's Chay is located BioDynamic Farming Stella Natura 2017 Lunar Calendar for BioDynamic planting and farming Ask for the following 3 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Big Apple Hard Cider - NYC Kurant Cider - Pennsylvania Oliver's Cider and Perry - Herefordshire/UK Santa Cruz Cider Company - California The Cider Project - California Go to this page to see the ciderchat.com show notes page with photos Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat Haven't downloaded this chat yet? Here is is again.

Find this episode and all episodes at the page for Cider Chat's podcasts. Eric Bordelet is both the maker and the brand at Chateau de Hauteville in the southern edge of Normandy in the village of Châtaigne. The fact that he exports 80% of his ciders to markets around the world at a premium price worthy of a fine wine is just one of the reasons that the brand Eric Bordelet is so highly sought after by both wine and cider enthusiasts. This episode is Part 1 of a two-part chat. Part 2 will follow as episode 058. During this chat The Nose and I are having lunch with Eric at the Hôtel Gayot in the lovely and lively village Bagnoles de l'Orne. You will find Eric's cider on tap at this hotels restaurant - though it might not say anything other than "cider" it is indeed Bordelet! There is also a shop where you can buy many of Eric's cider's and poires (perry) and calvados. Listen to the background sounds of lunch time at as we discuss his path towards cider, beginning when he worked as a waiter, then a sommelier. Part of Eric's fame is that in Paris at the time his wine list was second to none...and for France not to mention Paris that is quite a feat. With his parents retirement and the realization that one could not age into the role of a sommelier he decided to head back to the family farm and make cider. Eric discusses how his interest in food and working with chefs, helped to hone his cider skills. And certainly the impact of his late friend and mentor Didier Daganeau. In Part 2 we tour the rebuilding of the Chateau de Hauteville and the chay (the common phrase in this region for cidery). Contact Eric Bordelet Eric Bordelet Chateau de Hauteville 53250 Charchigné - France Website: http://www.ericbordelet.com/ Tel : 0243039572 Fax: 0243000936email : eric@ericbordelet.com Mentions in this chat:012 Randall Grahm | Bonny Doon Vineyard, CA 049: Agathe Letelier : Manoir d'Apreval, France 050: Didier Bedu |President I.D.A.C, France Go to this page to see the ciderchat.com show notes page with photos Ask for the following 3 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Big Apple Hard Cider - NYC Kurant Cider - Pennsylvania Oliver's Cider and Perry - Herefordshire/UK Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Become a Patron of Cider Chat and get behind the scenes recording and cider swag and for commercial cideries join the #CiderGoingUP campaign. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat

Please Help Support Cider Chat donate today. Help keep the chat thriving! Chuck Shelton of Albemarle Ciderworks & Vintage Virginia Apples weighs in on blending and single apple variety ciders and the complexity of cidermaking. This Virginia cidery is a family run business on a farm that was purchased by the Shelton Family. Today the business side of the cidery is managed by his sister Charlotte, while Chuck overseas the cider. Their brother Bill is the Nursery Manager and Bill's daughter Anne Shelton is the General Manager. This is a142 acre farm with a 12 acre orchard, where they grow over 250 varieties! The soil is red clay or what Chuck calls a "rocky. red clay". The Sheltons tend to apple tree for the cidery and also sell trees. Their friendship with Virginian Tom Buford, has been fruitful for the family not only because he is consider now part of the family, but due to his extensive knowledge of Apples. Tom is the author of Apple of North American: Exceptional Varieties for Growers, Gardeners and Cooks, which won the 2014 American Horticulture Society book Award. Chuck Shelton was an "amateur cidermaker" for 7 years before he took a class in 2006 with Peter Mitchell, who teaches cidermaking. In 2008 the Sheltons obtained the licensing to open Albemarle and in 2009 the cidery was opened to the public. Visitors can purchased 'fresh pressed apple juice" for consumption and a full range of blended and single variety ciders. Chuck provided lots of tidbits on how he does a blended cider and single variety ciders. Chuck describes Albemarle as a four prong business Fresh Pressed Juice Cider Classes on pruning, grafting, planning a home orchard Cider Forum Contact info for Albemarle Ciderworks and Vintage Virginia Apples Tasting Room and Information 2545 Rural Ridge Lane North Garden, VA 22959 Tasting Room Hours and Information Office Phone: 434.297.2326 Tasting Room Phone: 434.979.1663 Email: fruit@albemarleciderworks.com If you like Cider Chat and want to support more episodes like this chat with Chuck Shelton Ask for the following 3 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Big Apple Hard Cider - NYC Kurant Cider - Pennsylvania Oliver's Cider and Perry - Herefordshire/UK Find this episode and all episodes at the page for Cider Chat's podcasts. Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat

Apple songs and sing-a-longs helps put a rhythm to the work day and marks Wassail celebrations around the world. This week's chat we begin with a fun Apple Song led by David Gott, who has worked as a pruner and maker of fresh pressed Sweet Cider. David's banjo style and ability to lead a group in a sing-a-long is reminiscent of the late and legendary singer/songwriter Pete Seeger. The beginning of this chat, which by the way I recorded while sitting on the floor at my AirBnB while away from home for work, I chat on the basics of 'racking cider over' once the initial fermentation is done. Tips for racking cider. Sanitize all your racking equipment, the outside of the carboy and inside the new carboy (5 or 3 gallon glass vessel). Use food grade tubing, Use a clothes pin to hold the food grade clear tubing at the mouth of the carboy so it doesn't slide down to the bottom and suck up all the "smutch" on the bottom. Leave that behind and pour off into a mason jar once done, then place the jar into your refrigerator and let is separate. You can then drink the clear liquid off and get to know your cider better on its path to conditioning. Use sterile water in the airlock or if you have the cash use vodka in the airlock. The airlock is an S-shaped tube that goes into a stopper. It releases the CO2 that is being produced during the initial fermentation, while keeping Oxygen out. The biggest tip is to have fun. About 13 minutes in we sing two more songs. The first is make up by David Gott and Rick Stone called Thick Grow the Branches oh! The second the Wassail Song Wait till the end and sing-a-long for an oldie but goodie song. Mentions in this chat YouTube video of Ria picking the Lady Apple titled: Real Cidermakers pick their own apples www.hasegawaladders.com/ light weight apple picking ladders Episode 003: Robert Colnes | Building a Cider House. Robert passes away this past spring. This Sing-a-long was recorded at the farm where Robert and Carol B. Hillman's son built the ciderhouse. Stunning! Ask for the following 3 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Big Apple Hard Cider - NYC Kurant Cider - Pennsylvania Oliver's Cider and Perry - Herefordshire/UK Go to this page to see the ciderchat.com show notes page with photos Please Help Support Cider Chat's (Ria's) to CiderCon2017. Please donate today. Find this episode and all episodes at the page for Cider Chat's podcasts.

Mike Schilling delves into the joy of letting a cider go wild, stopping fermentation, double pitching yeast and funky/sour cider. This chat was recorded before a live audience at Beerology in Northampton Massachusetts on Friday November 4, 2016. Mike and his wife Jordana Starr who co-own the store invited cidermakers traveling to CiderDays to stop in pick up supplies. It is an easy on off location just a block shy of the hub and bub of downtown Northampton. Note that there is ample parking behind the storefront. In this chat we discuss: Wild yeast Double pitching yeast Fermentation temperatures Making cider in an apartment vs in a cellar Contact info for Mike Schilling Beerology - website Address: 342 Pleasant Street, #1 Northampton, Massachusetts Telephone: 413 - 829-2337 email: info@beerology.beer FaceBook: https://www.facebook.com/beerologynoho/ Twitter: @BeerologyNoho Mentions in this chat "Funky Lama", a nano brewery in Normandy France is making beer with cider from Manoir d'Apreval in Normandy - The brewers Octave Letellier and Baptiste Guyot do a double yeast adjunct. First with the yeast of the beer and then at the end of the first fermentation of the wort they add the yeast from cider as well as Apple juice. Listen to the chat with Octave Letellier's mom Agathe Letellier episode #049. Ask for the following 3 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Big Apple Hard Cider - NYC Kurant Cider - Pennsylvania Oliver's Cider and Perry - Herefordshire/UK Go to this page to see the ciderchat.com show notes page with photos Please Help Support Cider Chat's (Ria's) trip to the International Hall of Gala Ciders. I am sure I won't have this trip paid off for a while and every little bit counts. Please donate today. Social Media company mentioned in this chat We Are Pr - helping small business manage social media Donate to Cider Chat! Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat

Michelle McGrath is the Executive Director of the United States Association of Cider Makers, a trade association for the cider industry. In this episode she chats on the mission of the USACM, the goals for the year, the upcoming Cider Conference (CiderCon) and the Pick Cider initiative for Thanksgiving. The four core mandates of the Association Advance cider in the market Increase opportunities for peer learning Promoting a cider friendly regulatory environment Supporting the cider apple growers The USACM has over 1300 members. 95% of cidery members are making less than 500,000 gallons/year Membership in the USACM is tiered. For instances, The Cidery In Planning is $175. And there is even a tier level for "Home Cidermaker/Enthusiast" - $75.00 (USD) Find out more info at http://www.ciderassociation.org/join Michelle provided an overview of the Cider Act that comes into effect in 2017 It will increase the allowable carbonation in cider Increase the allowable alcohol content from 7% to 8.5% Perry will now fall under the definition of allowable cider. And, there is a change in the Bond requirement for small cider producers, if not all alcohol producers. If you owe less than $50,000 a year in taxes, the government is going to stop requiring a Bond. If you already have a Bond, will get it back. BUT YOU have to request your Bond back and prove that you are a small producer. Michelle also discussed: The Craft Beverage Modernization Act that is still yet to be passed. Within this ACT there is a component that benefits small wineries. It expands the small producers tax credit. Right now the credit is available to producers of 150,000 gallons or less and will up that amount up 750,000 gallons or 3/4 of a million. And, there will be a Request for Proposals (RFP) for research grants coming up in 2017 too. What is happening with CiderCon? Where is it? It takes place on February 8th, 9th and 10th in Chicago. Here is a sneak peak into this year's special guests from France! Note the dates below might not be set in stone, always check the conference schedule ahead of time. 1. French Perry - Thursday, Feb. 9th @ 1:30pm – Daufresne Poiré & Christian Drouin Poiré. 2. Keeving - Thursday, Feb. 9th @3:15pm – Le Brun Brut Cidre de Bretegne, Le Brun Organic Cidre (demi-sec), Le Brun Cidre AOP Cornouaille. 3. Calvados - Friday, Feb. 10th @ 1:30pm – Guillaume Drouin to present on his own and select a range of his Calvados and Pommeau. 4. Grand Cider Tasting - Friday, Feb. 10th @ 5:15pm – All 3 French presenters on the panel. What is Pick Cider? The USACM is helping to promote cider by asking enthusiasts and commercial makers to use the #PickCider on Social Media. Contact Michelle McGrath Michelle McGrath Executive Director United States Association of Cider Makers (USACM) Cell: (503) 593 - 1716 email: michelle@ciderassociation.org Website - Facebook - Twitter - Instagram - LinkedIn Mentions in this Chat Columbia Gorge Cider Society aka Gorge Society that has a Cider Route in Oregon\Washington State Columbia River Gorge area Cider Chat podcast episodes: 046: Going to CiderDays and 048: CiderDays2016 Schedule USACM's Cider Certification Program Find out more on Alan Stone's 2014 book Dorset Cider with An Excursion into the New Forest at the Cider Chat Resource Page More CiderDays Insider Tips Where to buy cider while attending CiderDays? Spirithaus Amherst MA River Valley Coop, Norhampton Ryan and Casey's Liquor Store, Greenfield November 4th CiderMeetUP at The Root Cellar in Greenfield go to this event page and find out the scoop here! Mini scoop...it takes place from 6pm on. YOU can bring you OWN cider (pay a $5) corking fee and enjoy meeting new friends attending CiderDays. Go to this page to see the ciderchat.com show notes page with photos Please Help Support Cider Chat's (Ria's) trip to the International Hall of Gala Ciders. I am sure I won't have this trip paid off for a while and every little bit counts. Please donate today. Social Media company mentioned in this chat We Are Pr - helping small business manage social media Donate to Cider Chat! Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow this podcast on twitter @ciderchat