The foundation of every alcoholic beverage is fermentation. At Urban Farm Fermentory (UFF), located in Portland, Maine, co-founder Eli Cayer and his team brew fermented beverages beyond the traditional cider, beer and mead. CIDERCRAFT caught up with Cayer to learn about his approach to fermentation and his love of experimentation.
Boy brews beer. Girl drinks cider. Boy meets girl, makes her cider and eventually wins her over. Now boy and girl make cider as Chicago’s first licensed cidery, Right Bee Cider. Tenured brewer Charlie Davis and cider enthusiast Katie Morgan launched their urban cidery in late 2014, providing the cider-happy city with its own apple tipple.
Mark your calendars — apple blossoms have sprung, time to chock up your schedule with cider events.
Hopped Cider Festival | Portland, Oregon | April 8 | $25
This celebration in the union of hops and apples returns for its fourth year to the Rose City. More than 36 hopped ciders will be poured at Reverend Nat’s Hard Cider taproom, including 12 different hopped ciders from the host cidery.
B.C. Cider Week is April 24 through May 7, learn why Canadian’s most western province is a cider hot spot.
While the Canadian West Coast city of Vancouver is known for its moderate, rainy climate, a five-hour drive inland to British Columbia’s Okanagan Valley will find you in a sun-drenched, arid region synonymous with beach life on the lake, boutique wineries crafting everything from Riesling to Syrah and a landscape of lakes, rivers, mountains and scattered wild sagebrush.
Although North America is better known for soft, flavorsome pears like the Bartlett, Bosc and Comice, pyrus pyrifolia, or Asian pear, is also flourishing. With a subtle sweetness and dominant crunch, plus nearly 5,000 acres of Asian pears are grown on the West Coast alone, it is time that this apple-like fruit to the front of the stage of fermentation and cider infusion.
While traditional bangers and mash is commonly regarded as British pub fare, the dish enjoys an undeniable association (alongside the omnipresent corned beef and cabbage) with everyone’s favorite Irish holiday – St. Patrick’s Day. Setting aside any debates about the dish’s definitive homeland, it’s a damn good excuse to embrace meat and potatoes… especially if we can work some equally damn good cider into the mix.
First things first: ^5 is pronounced “high five.” The nano cidery — based in Portland, Oregon — keeps it weird like its city is known for, with each limited production cider it makes donning an equally exclusive name. Such is the case with Your Princess is in Another Castle, a barrel-aged sour peach cider. In a proud feminist nod to the male dominant beverage industry (and also a Super Mario Bros.
Shoulder season weather calls for comfort food, and few dishes hit the mark like French onion soup. A favorite menu item at Sonoma Cider‘s recently opened taproom and restaurant in Healdsburg, California, Executive Chef Jordan Adorni uses the house’s apple brandy as the flavor base to the sumptuous soup.
“Apple brandy creates a depth of flavor that can’t be obtained by simply using beef stock and herbs,” Adorni explains.