This week on Beer Sessions Radio, Jimmy welcomes the legends of the cider world — James Asbel from Ciders of Spain, Peter Mitchell (not British) of Headwater Cider Company and Ronald Sansone from Spoke + Spy Ciderworks, who just so happens to also be the president of the Cider Institute...

As extreme weather events become increasingly common, how will apples fare? Will the taste of cider evolve? We return to the labs at Cornell University to get a crash course from our favorite pomologist in apple genetics, biodiversity, and climate change. Find out how studying (and growing) historic apple varieties...

Hard Core producer Dylan Heuer interviews Jacques Perritaz of Cidrerie du Vulcain in Gruyère, Switzerland and Benoit Lesuffleur of Domaine Lesuffleur in Normandy, France. They share the stories behind their ciders and dive deep into apple varieties, biodiversity and heritage. Plus they discuss consumer differences in Europe versus the U.S...

With the first signs of color beginning to emerge on the trees, we’re taking a look at tried and true fall food favorites… and flipping the script. This week on Meat and Three, we’re shaking up your idea of all things autumn. Moving past the notorious pumpkin spice latte, we’ll...

Cozy up with a playlist featuring your favorite autumnal foods.

For our season finale we’re focusing our attention on what the future holds for cider. We’ll dive into co-ferments, collaborations, and cider culture abroad. We’ll also look to adjacent industries as a model for craft cider and explore how the cider industry can empower its community as it grows. Considering...

In this episode we visited our favorite bars, wine shops, and cider festivals to explore the many ways the industry is reaching out to curious drinkers. We spoke with retailers that are expanding their cider selection, looking closely at the language we use to talk about cider, and examined the...

This week on Hard Core, trek through orchards with us to deepen your knowledge of the impact that farming practices, tourism, policy, and collaboration can have on farms and cidermakers. From foraging for abandoned apples and to explore how growers work with their trees, we’re looking a many methods of...

In this episode, we’re looking at the science behind cider making and apple growing. We start with a chemistry lesson on fermentation and assess how microscopic organisms affect cider’s taste. Then we pay a visit to Cornell University to explore the cutting edge of horticulture, where scientists seeking to increase...

In this episode, you will be transported to the Finger Lakes region of New York State to hear from many of the makers leading America’s cider revival. We’ll try to answer the question: Can you taste place? By diving deep into the meaning of terroir, we will work to pinpoint...