Few things can complement the toasty richness of roasted meats quite like the refreshing taste of cider. Fortunately, this recipe — and Austin Eastciders’ new restaurant and taproom in South Austin — has both. The traditional recipe for a Cuban mojo pork...
Among the many highlights summer cuisine brings, berries are among the most eagerly awaited. As these days usher the return of peak-season for strawberries, blackberries, raspberries and blueberries, don’t miss out an opportunity to savor those ripe flavors in...
To be guided by nature: this is Nate Ready’s modus operandi when it comes to Floréal Cider. With fruit cultivated from biodynamic farming methods, the cider is comprised of apples from living soils. A master sommelier and proponent for natural farming, Ready’s...
Inspiration is what sets Chef Dre Neeley apart. Southern and French cuisine, as well as other tastes he’s picked up while traveling, are the base influences in his refreshing cookery, and his recipe for mussels steamed in Dragon’s Head Cider is no different. ...
Based in Sacramento, California, Two Rivers Cider is a medium-sized operation, producing about 60,000 gallons of cider annually, selling in kegs, cans and bottles to wholesalers. We were a one-man show for the first decade and now have nine employees, including the...
Unfiltered, cloudy-looking ciders are much like the hazy-style IPAs that have been taking the beverage scene by storm. Hold one of the opaque beauties to the light and you might see leftover floating sediment of yeast and apple particles. When the step of the...
From homebrewing with her father as a kid, Caitlin Braam’s first love may have been beer, but her captivation with Washington State’s apple country fueled her passion for cider, inspiring two new drinks-focused ventures. “When I moved from Minnesota to Seattle, I...
If summer were to take the form of a drink, no doubt it’d be a cider-seltzer. Though we learned that hard seltzer is the No. 1 competitor of cider right now, a few producers are embracing the challenge and making their own apple-based fizzy drink. Next time you’re...
Essay contributed by Ambrosia Borowski, Louisa Spencer and Stephen Wood “What glass should we use for your cider?” As cidermakers at Farnum Hill Ciders, we hear this all the time from restaurants and bars. Glasses do two things: determine portion size and set a...
Vermont Cider Co. has been cooking with cider for decades, testing and trialing fermented batches with different flavor combinations in the kitchen. In this simple recipe for pulled pork, the brand's Gumption cider proves itself a worthy braising liquid and ally in...
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