In the cider world, Malus pumila — the common apple — reigns supreme, but crab apples, the North American counterpart, is finally receiving attention for its ability to make a quaffable cider too. Once traditionally used only for jellies or as pollinators, and even regarded as useless trees, crab apples are now being welcomed into the thriving cider scene. Here are some fast facts and ciders to try with our native fruit.
Rest your cast iron skillet and put away the truffle salt – pairing with cider does not have to include your grandparent’s wedding china or cuff-links. This no-frills, unpretentious cider pairing is for the lazy at heart and the junk food-inclined. Dress it up or dress it down, cider is arguably the most amiable food pairing beverage.
Traditionally from the north of France, pommeaus are aged in oak barrels and combine apple brandy with apple juice to create a bright, refreshing sipper that pairs excellently with dessert or hors d’oeuvres. These cideries have stuck with tradition in order to craft delightful apple-infused beverages in this style.
Sea Cider Pommeau || Saanichton, BC
This pommeau embodies the spirit of cooperation.
Get to know perry: the fermented beverage of pear juice. Often confused with pear cider (cider with pear juice added), perry is anything but that. Traditionally, perry is crafted from specific perry pear cultivars, carving a delicate and aromatic niche of its own within the alcoholic beverage market, while today, culinary and dessert pears make their way into the drink as the original cultivars can be different to find and grow.
The cider gospel according to Nat West, owner and cidermaker of Portland, Oregon’s Reverend Nat’s Hard Cider.
The best, most widely-consumed and successful cider brands in the market now, and in the coming years, will be made, packaged, delivered and handled, sold and consumed like beer—not wine.
Before I get started, let me tell you a little about my favorite ciders. Old World ciders such as Oliver’s from England and Eric Bordelet from France are top-notch.
Just hours before the 2017 New Year begins, cider producers will be celebrating their newest victory in the history of cidermaking. For years, cider production has faced limitations—high taxes, low alcohol by volume (ABV) limits and carbonation regulations—that have affected competition within the ever-expanding industry. Now, a new world of cider awaits, thanks to the efforts of the United States Association of Cider Makers (USACM) and the CIDER Act.
The craft cider industry may have started burgeoning after the craft beer renaissance, but that doesn’t mean it needs to play second fiddle. The kinship is natural—they love their new hop varietals as much as we love our heirloom apples. But until such time as horticulturists figure out how to graft an apple tree with a hop bine, a few producers in the industry have teamed up to create graffs.
Apple cider vinegar, the by-product of hard cider, is a quality product in its own right.
By Sophia Lizardi
Where there are apples, there’s apple cider, and with apple cider comes apple cider vinegar. Cideries that have long been producing hard cider are taking their potential to the production of apple cider vinegar. Many on this list have placed in the Good Food Awards for their artisan quality developed from ripe apples and production methods.
By Brooklynn Johnson
Wine servers and aficionados go after the incredibly prestigious Court of Masters Sommelier title. Beer experts can get certified as experts in their craft through Cicerone. And now, the United States Association of Cider Makers presents Sicera, the Cider Certification Program that allows distributors, servers and producers to get certified in cider.