When it comes to ribs, slow and steady wins the race. For Jake Neilson — associate brand manager at Oregon’s Square Mile Cider and amateur chef — slow, steady and cider champions the success of this apple-forward and approachable rib brine and sauce recipe.
“Low and slow, the longer and lower temp ribs cook, the better they are,” Neilson says. “Take your time, relax, the brine will keep them tender.
If you haven’t heard, it’s Cider Week in Grand Rapids, Michigan. The six-day citywide revelry of cider, particularly those from Michigan, kicked off Monday and coincides with the 12th annual Great Lakes International Cider and Perry Competition, the world’s largest cider judging this weekend. About 10 miles east of Grand Rapids is the township of Ada, home to the trees of Sietsema Orchards and Cider Mill.
Any given harvest at Eastman’s Forgotten Ciders in Wheeler, Michigan, is a rare one. The small, family-operated cidery exclusively produces its ciders from the apples on its estate orchard, Eastman’s Antique Apples, which plays host to more than 1,200 varieties of rare, elusive and heritage apples. Hailing from Russia, Turkey, Germany, France and England, many of the apples have found a new home in this orchard, and hardly anywhere else.
In Canada, no one pours more cider than Her Father’s Cider Bar + Kitchen. The Toronto-based cider-centric bar and eatery opened last May with 60 seats for the cider-loving public. Upon entry, the restaurant reveals a massive cider cooler for retail purchases, but the magic happens behind the counter where Her Father’s serves up cider three ways: in the glass, from the shaker and on the plate.
Boy brews beer. Girl drinks cider. Boy meets girl, makes her cider and eventually wins her over. Now boy and girl make cider as Chicago’s first licensed cidery, Right Bee Cider. Tenured brewer Charlie Davis and cider enthusiast Katie Morgan launched their urban cidery in late 2014, providing the cider-happy city with its own apple tipple.
First things first: ^5 is pronounced “high five.” The nano cidery — based in Portland, Oregon — keeps it weird like its city is known for, with each limited production cider it makes donning an equally exclusive name. Such is the case with Your Princess is in Another Castle, a barrel-aged sour peach cider. In a proud feminist nod to the male dominant beverage industry (and also a Super Mario Bros.
Shoulder season weather calls for comfort food, and few dishes hit the mark like French onion soup. A favorite menu item at Sonoma Cider‘s recently opened taproom and restaurant in Healdsburg, California, Executive Chef Jordan Adorni uses the house’s apple brandy as the flavor base to the sumptuous soup.
“Apple brandy creates a depth of flavor that can’t be obtained by simply using beef stock and herbs,” Adorni explains.
Another seasonal makes the rounds for Bock Rock Hard Cider, just in time to blow the winter blues away. The Citrus Cider was released in the end of January, promising a sunny glow in its packaging, color and overall flavor.
Burgeoning from its rural roots to the United States’ largest independently owned craft cidery, this four-year-old maker brings Blue Ridge Mountains apples home to the Nellysford, Virginia, production facility for each of its ciders.
A fruit basket in the already agriculturally abundant Pacific Northwest, wild and domesticated trees dot the highways that saunter through Washington State’s Olympic Peninsula. It’s from these trees — the fruit trees of neighbors, forgotten orchards of owners past, feral arboreal along the lazy turnpikes — that Eaglemount Wine & Cider got its start.