The Guilty Pleasures of Cider and Junk Food


Rest your cast iron skillet and put away the truffle salt – pairing with cider does not have to include…


By Treve Ring
Though savvy drinkers worldwide appreciate and agree on the merits of cider, the name and style varies wildly from place to place. Many countries have cider making traditions that date back centuries, resulting in unique drinks today. Here is how people speak and sip cider around the world.
Spain = Sidra
Cider is as good as oro (gold) in northern Spain.

by Bill Bradshaw
As a species, our default setting for apples is love. It’s easy to understand why they represent desire; their crisp, colorful, juiciness has always seduced us. A more scientific analysis reveals which component parts give us flavor, structure and strength: sugar, acidity and tannin, with each variety containing individual amounts of each.

By Bill Bradshaw
The best way to learn about cider is dedicated practical and theoretical research I tend to call drinking, reading and making.  Sampling as many as you can (responsibly) both locally and internationally will give you a great appreciation of what producers are doing and how differently they are doing it. Reading about it and then making your own will teach you even more.

By Pete Brown
The most fascinating aspect of observing America’s cider renaissance—especially for a Brit such as myself—is how little Americans are aware of their cider heritage. The first wave of craft cider makers have to explain what the drink is before they can persuade people to try it.
And yet, cider was a crucial aspect of America’s very creation. It’s no exaggeration to call cider the drink that built the United States.

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