This story was featured in the current print issue of CIDERCRAFT—for more in-depth stories and to subscribe to our print publication, click here.
By Leesy Latronica
Class is in session, but cider education programs across North America are ditching lunch bells and roll call for hands-on lessons with one shared goal in mind—to help cider curious, dabblers and seasoned pros perfect killer batches of cider.
By Tyler Hurst
Photos by Blue Rose Photography
In the cider world, there are two schools of thought—traditional and non-traditional. The traditionalists typically produce simpler ciders: strictly apple-based, with no additives, carbonation, flavoring or anything but the magical pairing of yeast and pressed apples, stored together over time.
In the non-traditional world, flavoring, carbonation, added sugar and other additives are more commonplace.
The Salem, Oregon cidery waxes poetically about brand names and apple identities.
Once you’ve made the decision to open a cidery, the next big step is what to call it. And this is an important step that should not be overlooked because if your cider starts doing well, you might be stuck with a troublesome name. One cidery has been poetically pondering if a rose by any other name smells as sweet.
What may be the single largest cider event in the world is returning for 2015. The Cider Convention, or more commonly referred to as CiderCON, is hosted by the United States Association of Cider Makers and will be held this year between February 3-6 in Chicago’s Swissôtel—the only North American location of this luxury hotel chain that’s popular throughout Asia and Europe.
When it comes to the craft beverage scene, it seems like North America’s coastal regions dominate the spotlight (looking at you New England, Washington, Oregon & California) leaving the middle of the country to be like the kid picked last in gym class: often overlooked by the competition, but certainly not a bad pick.
By Nick Thomas
In the beverage world, the key to standing out is usually a competition for the most unique bottle shape. Just hearing someone say Crown Royal, Sonoma Cutrer, Patrón, Robert Mondavi or Maker’s Mark should immediately conjure up each respective brand’s iconic profile. But the beer and cider industries don’t typically have unique bottle varieties, so they’re left to get as creative as they can with the label.
Foundation in expertise, established through Google—Bold Rock Hard Cider is taking the world by storm.
It seems like a new cidery pops up every five minutes these days—many that have formed on a DIY, start-from-scratch philosophy, and have dominated an area as the most popular craft beverage in less than a year, with their only real struggle being keeping up with the demand.
The simple formula of cider seems basic, but can make an impressively endless amount of different varieties. To change the recipe, usually things are added such as different fruits or spices, but to take cider to the next level, cideries can age their already delicious product in barrels—sometimes from wine, sometimes whiskey, but always overflowing with extra flavor to lend to whatever wants to call the barrel home for a while.