Ladies and gentlemen, boys and girls, get ready for “the greatest cider show on earth” as the Colorado Cider & Beer Circus returns for another year at Copper Mountain Resort in Fresco, Colorado. Sporting a bill of over 30 producers pouring with tickets officially on-sale today, event director Stephanie Carson chats about what to look forward to at this year’s festival, held August 25-26.
Join us to celebrate the release of our Tasting Cider book!
“TASTING CIDER: The CIDERCRAFT® Guide to the Distinctive Flavors of North American Hard Cider,” the complete guide to North America’s oldest beverage, celebrates hard cider’s rich history and its modern makers with cocktail and food recipes galore. The book officially releases this week and we plan to celebrate!
Our friends — and one of the featured makers in the book — at Seattle Cider Co.
Western Cider Co. in Missoula, Montana, has only been open for a handful of months, but it’s been a long time coming. “We’re new, but I don’t feel new at all,” laughs Michael Billingsley, co-owner, orchardist and production manager at Western Cider Co.
Billingsley’s career started much like cider does: in the orchard. “I fell into orcharding by accident, and fell in love with it,” he says. “I love shaping and working with the trees year after year.
Towering oak and pine trees fill the foothills of the Cuyamaca Mountains, padded with grass meadows and speckled by long-serving apple orchards that lead into the hamlet of Julian, California. Time seems slower in a town legendary for rowdy gold mining history and apple pie, despite its location just an hour northeast of San Diego.
As an increasing number of folks join the ranks of the cider-loving community, a growing amount of cidermakers are asking that creative question “what if” when it comes to their craft. Cider fans are the real winners as their favorite makers play with the possibilities of what cider can be.
The past 15 months have been a whirlwind at Buskey Cider — in a good way.
Founder and “Cider Guy” Will Correll won a $10,000 business competition in 2014 by creating a business plan to fund his dream cidery, taking advantage of the cider renaissance of the current decade.
It was during this time that Correll reconnected with his childhood friend Elle; both hail from Franklin, Virginia and now reside in Richmond.
In its most basic definition, “scrumpy” is a rustic, unfiltered, farm-based cider, typically made from ripe, fallen apples. To “scrump” is to steal, snag or swipe up apples from an orchard, although the term is used in a less criminal way today. A classic from England’s West Country, these can be fantastic or horrific ciders, depending on which farm gate you knock on.
An exclusive first-look at our upcoming book Tasting Cider by editor Erin James, this recipe takes a childhood nemesis and splashes it with cider, nuts and smoked fish for a tasty spin. For more recipes like this, pre-order your copy of Tasting Cider here, available July 27.
Restaurateur and chef Ben Poremba’s St. Louis food empire stretches throughout the Gateway City, including Elaia, the intimate, fine-dining restaurant adjacent to his casual, vinyl-record-spinning wine bar Olio.
As if you need a reason to celebrate cider, we’re giving you all the more reason to do so. Cider celebrations and festivals are abundant this summer, so we went ahead and highlighted a few that you won’t want to miss.
Orcas Island Cider & Mead Festival | July 22 | Orcas Island, WA
Sip your cider for a cause at the seventh annual Orcas Island Cider & Mead Festival to benefit the Orcas Island Children’s House.