Tucked into the alleyway of Bellingham’s State Street hangs a full moon casting its shadow against the vibrant exterior of…
In pursuit of the ideal cider to appease the masses this Thanksgiving, give a semi-sweet cider a go. While a drier style might win over your Cabernet-staunch uncle or a sweeter cider could make Grandma sing, a semi-sweet or semi-dry will help bring the family together.
Simple and straightforward, landmark long-term producer Vermont Cider Co. will release its first “ultra-premium” line of ciders. You might know them better as the house of tenured producer Woodchuck; immigrant by way of Vancouver, Canada, Wyder’s Cider; and importers of both Magners Irish Cider and Blackthorn.
It’s becoming less of a rarity to see hopped ciders across the country, from the variation’s native Oregon to Virginia and Michigan. However, the odds are sparse for finding a traditional method sparkling hopped cider. Enter MAWBY, the Great Lakes State’s resident house of bubbles that recently swooped onto the cider scene.
Time and time again, in this world of immediate excellence and innovation, we see creators of other ferments come to cider. Such is the case with Starcut Ciders in Northern Michigan, the fresh juiced progeny of Short’s Brewing in Bellaire. The two-year-old cidery sources apples from its own property as well as across the state, including other tree fruit goods like peaches. Phuzz, a peach-infused cider labeled as semi-sweet, does its name justice.
When bored with wine, one often turns to cider for something old, something new, something borrowed and something equally fermentable. Our words, not theirs, but when two praised Oregon winemakers, Anne Hubatch of Helioterra Wines/Whoa Nelly Wines/Guild Winemakers and Nate Wall of McMenamins Edgefield Winery, teamed up with business manager (and the latter’s wife) Kris Wall, cider was shaping up to be the traditional beverage marriage they all were looking for.
One of the first cideries in the Peach State, Treehorn Cider opened in the Atlanta suburb of Marietta, Georgia, last year to a thirsty Southern crowd. Comprised of a couple home-makers of cider and avid cocktail enthusiasts, the cidery has experimented with local mixologists on cider concoctions as well as with northern Georgia-grown fruit, committed to sourcing apples no more than 150 miles away from the production facility.
Local legend has it that in the depths of the Cascade Mountain Range of Washington State, there once thrived an enchanted orchard. Rooted into the hillside of a hidden peak, this was hallowed ground for apple growing and cidermaking, heralded by the residents of the region. Although this “lore” might only be part of Spire Mountain Cider‘s origin story, it laid the foundation for cidery’s mantra: to make premium cider, worthy of local praise.
In the sea of ciders flooding in from Washington State, Schilling Hard Cider stands out among the waves. The first cidery to put its cans in boxed packaging as well as first to release a nitro coffee cider, Schilling also has a ciderhouse in Seattle that is exclusive to cider — a claim not many can make in North America.
After 30 years of brewing beer, British Columbia’s Spinnakers BrewPub has decided to add on cider. The brewery (and its charming guesthouses) is located in the heart of the province’s capital city, Victoria, primed in its position of a thriving Canadian cider scene.