The Best Beer and Cider We Drank in 2011
We have a big beer-drinking team here at Serious Eats: Drinks—not just myself and the other editors at SE World Headquarters, but also Serious Beer writers Jonathan Moxey and Nick Leiby, Homebrewing experts Joe Postma and Peter Reed, plus our beer history maven Lisa Grimm and events photographer and cider writer Chris Lehault. I polled them all to find out their top sips of 2011, from special limited festival pours to pitch-perfect standby bottles. Here are the best beers and ciders we drank in 2011. Continue reading »
The Cider Press Guide to Drinking Sidra in Spain
When traveling abroad, exploring local drinking habits usually ranks third on my list of priorities. The first two are stamping my passport and finding a clean bed. And while the architecture, the museums, and even shopping are all important aspects of exploring a new culture, I feel that the true spirit of any great city begins at the bar and ends at the dinner table. Continue reading »
American Hard Cider for Thanksgiving
Cider is so perfect for the hearty, rustic flavors of fall that it just feels right for Thanksgiving (and it's historically accurate, too.) But which cider should you choose? Here are a few general cider-choosing guidelines, plus some foolproof cider options that would be a welcome addition to any Turkey Day feast. Continue reading »
What Not to Miss At New York Cider Week
If you're in the NYC area and you've been keeping up with The Cider Press here on Serious Eats, but you're still hesitant to trade in your grapes or grains for apples, then consider next week's New York Cider Week an crash course in cider that you shouldn't miss. Continue reading »
The Cider Press: Tips for Pairing Fish and Cider
Like that old (and often incorrect) adage that fish always tastes best with white wine, people often assume that hard cider and fish (both light in body) are always going to be a natural match. It's sometimes true, but not all ciders are the same, and there are many, many kinds (and preparations) of fish in the sea. Here are a few tips for finding a delicious pairing. Continue reading »
The Cider Press: Pairing Pizza and Hard Cider
Pizza has long been my trusty food companion, for evenings of celebration and all-night college cram sessions. And for every wood-fired D.O.C.-certified pie that I have savored, there have been five times as many I'm-broke-and-it-time-to-pay-the-rent $1 cheese slice dinners. But does my go-to last meal on earth marry well with cider, my go-to beverage for just about any occasion? They do work well together, but it takes a little planning. Continue reading »
The Cider Press: 3 Michigan Cideries You Should Know
The American cider scene may be booming in New England and the Pacific Northwest, but we shouldn't leave out the midwest when we talk about the rise of cider. From suburban Detroit all the way north to the Sutton Bay, Michigan has cider fever. Here are a few of our favorite cideries in the Great Lakes State. Continue reading »
The Cider Press: Black Star Farms in Sutton Bay, Michigan
We drink a lot of cider from both coasts here on The Cider Press, but there are also exciting ciders coming out of the midwest. The cool climate of northern Michigan is ideal for growing cider apples and Black Star Farms is taking full advantage. We recently caught up with Lee Lutes, Head Winemaker at Black Star Farms, to chat about their cider. Continue reading »
The Cider Press: French Cider
With its deep, amber hue and aggressive carbonation, it's easy to spot a French cider amongst its Spanish or British cousins. Full bodied, sweeter French ciders work well with cream-based sauces, while the drier, more champagne-like ciders can elevate flaky fish. Here are a few of our favorite French ciders. Continue reading »
The Cider Press Taste Test: Canned Ciders
Unpretentious and refreshing, canned ciders should be drunk ice cold, preferably with a group of friends, during the hot summer months. As the thermostat hit 90ยบ this past weekend in NYC, we scoured the shelves and came back with four canned ciders to test out for your next camping or boating trip. Continue reading »
The Cider Press: Tieton Ciders Works, Washington
There is something distinctly American about the ciders coming out of Tieton Cider Works. At their core, they are representations the Pacific Northwest landscape—they're simultaneously lush and adventurous. But upon further inspection, there is also a defined European heritage in these complex, yet refined, apple blends. The result of this lineage is a cider that works as well at a Michelin starred restaurant as it does at a backyard barbecue. This week we had a chance to catch up with Brooklyn transplant Cindy Richter, the original cider maker and a current partner at Tieton Cider Works in Tieton, Washington. Continue reading »
The Cider Press: Summer Cider Cocktails
By using sparkling cider instead of soda water or sugary mixers, these summer cider cocktails combine the complexity of our winter favorites with a lighter body and lower alcohol. They pair perfectly with simple grillables, your latest CSA delivery, and Saturday afternoons poolside. Continue reading »
