— Podcast —
Redfield Radio is a podcast brought to you by the team behind Redfield Cider Bar & Bottle Shop. On the show, hosts Olivia Maki and Mike Reis discuss all things cider with producer interviews, impassioned rants, and geeky educational deep dives. Listen to episodes below or subscribe on iTunes or wherever you get your podcasts. Have ideas, questions, or suggestions? Drop us a line!
We discuss the first months of shop ownership, an exciting panel from CiderCon, and malolactic fermentation.
We discuss the lead-up to the opening of the shop, including the ciders we bought, the employees we hired, and some of the unexpected challenges we faced. Later, we talk hops and what they do (and do not do) in cider.
We discuss some of our recent challenges as we approach the opening of the shop. Later, we dive into some of the decisions we'll be making with regard to what we'll be carrying on our shelves and in our draft lines. Also, cheese.
We weigh the benefits and disadvantages of the 750ml format, shout out a new Washington Post article, and learn about sweating. Plus, a shop update!
We talk with South Hill Cider's Steve Selin about wild apples and all that they can contribute to the world of cider. Also, Olivia and Mike banter about rootstock, Saccharomyces, and a trip to the Finger Lakes and the Hudson Valley.
A conversation with the USACM's Michelle McGrath about terminology, cider styles, and rosé ciders. Also, the location of CiderCon 2020 REVEALED!
We struggle with how to talk about dryness, discuss why some cider has bubbles and some doesn't, and gush about the elegance of the méthode champenoise.
In episode two, we discuss the importance of cider styles and developing a language for cider that makes sense. Also, what the heck is ice cider?
Our first episode! In this one, Mike and Olivia talk about their personal cider epiphanies, the meaning of "craft," and the delight of bud break.