by Erin James
For 13 years, the Tulalip Resort Casino has been cultivating a luxury experience just 30 minutes north of Seattle’s downtown…
Story and photography by Margo Greenman
Cider is a sweet and beautiful thing. But it isn’t always sweet and doesn’t have to taste sweet either. Sometimes the best savory dishes are those that are laced with the slightest hint of fruit, chocolate, caramel or other flavors you would likely find on the dessert menu. When used in moderation, these flavors can subtly change the flavor profile to your favorite dishes, transforming them from good to great.
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 Peter Holmstrom
Photo courtesy of Cider Brothers
Lodi, California might not be the first place you’d think of when you think cider. Your mind might go to wine, Zinfandel, or if you were really in the know, A&W Root Beer. However, Lodi also happens to be the home of an emerging cider company that pairs cider with one of the counties staples: wine.
By Peter Holmstrom
Let’s face it… Not many things are more satisfying than a sweet treats. Is there anything better then an ice-cream cone on a hot summer’s day? Or a pile of candy, waiting to be opened on Halloween? Evolutionary predisposition to sugar aside, sweetness in food and drinks can often evoke flavor nodes that might have gone completely unnoticed otherwise. Allowing for a greater expression of the natural essence of the ingredients.
By Eric West
It’s a great time to be a cider drinker. Cider is gaining shelf space at shops and markets and is appearing on bottle lists and taps at restaurants and bars.
The dizzying array of choices can be thrilling to some. But the cider purchasing experience can just as easily be intimidating or frustrating to others.
New family-run Central Michigan cidery puts three generations of apple expertise to new financial gain.
By Peter Holmstrom
Photos courtesy of Eastman’s Forgotten Cider
Once you have taken over an orchard that grows more than 1,000 different apple varietals, the next step is to figure out what to do with them. It is to this query that the Ward family of Central Michigan set their minds to tackle, and the result has now offered new hope for their expanding enterprise.
If you’re reading this, odds are you’ve thought at least once of how awesome it would be to open a cidery. To pack up the box from the boring 9-5 job you hate, and start doing the thing you love: making amazing booze.
With the domestic sales of cider tripling since 2007, it is clear that the craft beer market is ripe for the plucking. Money to be made. Dreams to be accomplished.
Beverage-making 101: balance is key. For cider, the apples required to produce a quality bevvie must have the appropriate balance of tannins, acidity and (most importantly) flavor. However, this combination can be rather difficult to find in one single apple. As a result, the majority of cider makers utilize a blend of three different apples that represent each of these notes.
This story originally ran in our winter/spring print issue. To subscribe to the print issue, click here.
By Pete Brown
Photos courtesy Slyboro Cider House
As we rediscover cider and the farms and orchards they hail from, we are also reuniting with the natural world. As our lives become increasingly virtual, we develop a counterbalancing need to feel the earth beneath our feet and the wind in our hair.