Rewriting the Cider House Rules with Robert and David Cordtz of the Sonoma Cider Co - PMR #124
Muscle Science for Women
English - April 28, 2016 16:00 - 30 minutes - 70.1 MB - ★★★★★ - 261 ratingsAlternative Health Health & Fitness nutrtion ashleighvanhouten fitness health lifestyle musclemaven musclemavenradio training Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
The word "cider" has it's roots in the ancient hebrew word sekar, or "strong drink" and as apples moved from the mountains of Kazakhstan and Kyrgyzstan, the "strong drink" made from the fermented juice of apples followed.
Cider was brought to America by the pilgrims, and for many years, cider was the beverage of choice for peasants and presidents alike. During the early part of the 19th century however, prohibitionists turned their ire towards cider, smashing kegs and uprooting orchards.
For decades, American cider production was almost nonexistent, but now we are on the cusp of a veritable cider boom. More and more people are looking for alternatives to beer, and as a naturally gluten free product, cider is happy to oblige.
On today's show, we discuss the nature of today's cider business with Robert and David Cordtz, the father and son team behind the Sonoma Cider Company.
CLICK HERE for the full transcript
Sonoma Ciders feature bold flavors like sarsaparilla vanilla and Kentucky bourbon and in our conversation we discuss...
How the pair got into the cider business. Their process for developing new flavors. How hundreds of pounds of habanero peppers made their way into one of their limited runs. Why they think their particular brand of uncompromising, craft ciders appeal to the palates of foodies and health fanatics alike.Links & Resources:
Check out the Sonoma Cider website, SonomaCider.com
Connect with them on YouTube | Twitter | Instagram
Find Sonoma Cider at a retailer near you, SonomaCider.com/Find
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The word "cider" has it's roots in the ancient hebrew word sekar, or "strong drink" and as apples moved from the mountains of Kazakhstan and Kyrgyzstan, the "strong drink" made from the fermented juice of apples followed.
Cider was brought to America by the pilgrims, and for many years, cider was the beverage of choice for peasants and presidents alike. During the early part of the 19th century however, prohibitionists turned their ire towards cider, smashing kegs and uprooting orchards.
For decades, American cider production was almost nonexistent, but now we are on the cusp of a veritable cider boom. More and more people are looking for alternatives to beer, and as a naturally gluten free product, cider is happy to oblige.
On today's show, we discuss the nature of today's cider business with Robert and David Cordtz, the father and son team behind the Sonoma Cider Company.
CLICK HERE for the full transcript
Sonoma Ciders feature bold flavors like sarsaparilla vanilla and Kentucky bourbon and in our conversation we discuss...
How the pair got into the cider business. Their process for developing new flavors. How hundreds of pounds of habanero peppers made their way into one of their limited runs. Why they think their particular brand of uncompromising, craft ciders appeal to the palates of foodies and health fanatics alike.