As you embark on your summer bucket list, we are adding a few more musts and highlighting what not to miss this season, starting with cider, naturally. While the warm weather can be limited, that means some of our favorite sips are too. Get your hands on these seasonal releases to accompany you on your summer adventures.
Companion | Citizen Cider | New to the Citizen Cider roster is this season tipple. As it turns out, apple trees and tart cherry trees make for, well, great companions.
You may be more familiar with the brands Woodchuck and Wyder’s, the longtime and consumer-familiar brands of Vermont Cider Co., but the company namesake recently released its own house collection of small batch, “ultra-premium” ciders with much praise. The Cerise is a wonderful addition, using 100 percent American apples infused with Michigan Montmorency tart cherries. It is then aged in Napa Valley Cabernet barrels, giving it subtle hints of oak and vanilla on the nose.
You’ve hopefully heard by now that we wrote a book. Fingers-crossed “Tasting Cider: The CIDERCRAFT Guide to the Distinctive Flavors of North American Hard Cider” has long since been in your Amazon order history and you are counting down the days until you can read about your favorite cidermakers, shake up cocktails written by master mixologists featuring your choice ciders and follow user-friendly recipes to cider-cooking success. We know we are.
One of four in the standard selection from Anthem — the slight more modish and accessible kid sister cider label from Wandering Aengus Ciderworks in Salem, Oregon — the Pear cider is a blend of culinary pears from Hood River, Oregon. Overripe and juicy pear is the dominant aroma straight out of the can, with whiffs of orchard flower, pear skin, earth and red apple framing the edges.
You could say making perry wasn’t in the five-year plan when Jim Gerlach and Cheryl Lubbert moved into their Vashon Island home in 2005. In addition to the Japanese Katsura villa-style house, the couple inherited a 27-acre orchard of weakened Asian and European pears, and decided to nurture them back to health.
By 2007, their healthy and sustainable orchard on the Puget Sound island became increasingly productive and the duo’s solution for the fresh, excess pears was to make perry.
Farmlife in Central Washington, like many places, is one of utilization. In springtime, when everything is blooming and the bees are buzzing, the team at Tieton Cider Works begins brainstorming about what ingredients to add to their farm-based seasonal cider line, a program launched to curate to the Yakima cidery’s consumer demand. This year, the characteristics of spring were all they needed for inspiration: flowers and honey to create the Lavender Honey.
Minnesota Cider Week has officially commenced and we’re forecasting tap takeovers, trivia, flights and cider line-ups galore.
Kick things off in Minneapolis with the crew at St. Genevieve on Tuesday for a four-course dinner paired with ciders from Keepsake Cidery, Milk & Honey Ciders, Wyndfall Cider and the Number 12 Cider House before trying your hand at Trivia Mafia or checking out the fourth annual Town Hall Cider Competition.
At just 24-years-old, Bri Ewing is making her way up in the cider industry. After graduating with her masters in food science from Virginia Tech in December, Ewing found her way to Mount Vernon, Washington, where she is working as a food and fermentation specialist at the Washington State University (WSU) Research and Extension Center. As one of the oldest cider research programs in the United States, Ewing considers herself pretty lucky.
We’re a little more than two weeks away from Oregon Cider Week — an 11-day jam-packed celebration of Oregon cider, hosted by the Northwest Cider Association (NWCA). Cider producers from all over the Beaver State come together to revel in cider, throwing a daily variety of special events like festivals, workshops, food pairings, tap takeovers and more. The festivities commence June 15 and wrap up on June 25.