A long cider list can feel daunting at first, but it is also the gateway to your new favorite cider. And once you know the lay of the land—and a few good questions to ask—choosing the right glass for any occasion is easy.
By all indications, this year is going to be a year of easy drinking ciders that even cider newbies can love.
If you haven't eaten at least two dozen cookies by New Year's Day then you are doing something wrong. Along with all that butter, cinnamon, and sugar, it's the time to reach for flavorful, full-bodied ciders. American cider makers have embraced these colder months by releasing ciders packed with cranberries, spices, and a big heaping of holiday cheer.
Whether your loved ones are gluten free gourmands or adventurous homebrewers, cider just might be on their holiday wish lists. We're here to help with gift ideas: books, bottles, gear, and even a weekend getaway that your favorite cider lover is sure to enjoy.
We went down to Virginia and were pleased to discover that 2013 was a great year for local cider from longstanding cider makers and fresh new ones.
The answer to the Thanksgiving drinks conundrum: you just need 3 bottles of cider. Here are our picks.
For nineteen years—long before every magazine was telling us that "hard cider is easy choice for fall"—farmers and cider makers in western Massachusetts have gathered to celebrate autumn and their region's long relationship with apples. Originally a small harvest festival for local producer West County Cider, CiderDays has grown into the most recognized cider event in the United States.
This year's celebration featured Hudson Valley cider makers alongside those from Virginia, New Hampshire, and Vermont...as well as producers from France and Spain. Here's a look at the best ciders we tasted during NY Cider Week.
When I first learned there were more—many more—apples than I could find at my local Shoprite, I went on a mission to try every one of them. But I didn't want to try them in the delicious, fermented form for which they were intended. I wanted to pull each cider apple off the tree and take a big ol' bite out of it. Because if you are really into cider, then you can handle the coarse, papery fruit that's often referred to as 'inedible?' Right? I was sure that once I got past that first bite—like spitting out that first sip of hard liquor—there would be a world of wonder beneath. Well, I was wrong.
If there is one style of apple prized above all others by American cider makers, it's the bittersweet apple. Affectionately referred to as a "spitter," these apples are low in acid, high in tannin, and impart the classic flavor of finer French and English ciders. At first bite, most would consider bittersweet fruit inedible. But what is ill suited for the fruit bowl is ideal for the cider press.
Hard cider—crisp, effervescent, and tart—is ideal for mixing into cocktails. Here are three recipes to get you started.
Most of the trees bearing traditional cider apples in the US were replaced during Prohibition, and even though American cider makers are planting hundreds of acres of cider fruit trees each year, those trees aren't bearing a ton of fruit just yet. In the meantime, the same varieties you see at your local grocery story—favorites such as Gala, Golden Delicious, and Granny Smith—provide the base for most American cider today. Thankfully, when blended with more structured cider fruits, these apples can still make a fine cider.
Washington State offers a range of ciders unlike those in any other part of the world. We spent the last few days touring the state from glass to glass to find the best ciders this hotbed has to offer: here are the highlights.
Our guide to a few of the best cider events coming up around the country.
There is no better conversation starter in the world of cider than pouring a rosé cider. After all, apple juice is yellow, right? But this cider is pink. Or crimson. Are there grapes involved? Perhaps berries? At best, most people assume food coloring or some sort of extract is added to the cider. Most people are wrong.
These easy drinks are light, tart, and refreshing, slightly fizzy and not too alcoholic—just right for cooling off on a muggy day.
Whether summer finds you hiking a trail, barefoot on the beach, or just relaxing in the backyard, easy-drinking cider that comes in cans is the way to go.
The early settlers' weak cider would only keep for so long and cider makers soon began adding sugar to their juice to increase the final alcohol level. More booze in the cider meant that it kept better—both at home and for export. A handful of homemade raisins contributed fresh yeast for fermentation.
You've probably heard by now that there is a cider revival in the United States. But, unfortunately, many of New York's best bars and restaurants have not caught on and the options at your local pub or wine store may leave you unsatisfied. So where can you find interesting ciders to try? Who has a good selection to buy or to stay and sip? We combed the city's markets, restaurants, and bottle shops to find the best sources for cider.
Forgoing the precision of modern technology, these cider makers embrace the old-world method of fermenting with yeast already present on the skins of the apples. While producing cider using native fermentation can be unpredictable, the results can offer an array of savory and earthy flavors—these ciders are more complex than any others in the American cider landscape.