Pshh announces the bottle’s opening and as the cider is poured into a glass, a stream of bubbles rushes to the surface. Upon the tongue, the bubbles cause a fizzy, almost prickling sensation. Carbonation — it’s what distinguishes a still cider from a sparkling cider...
In the cider world, Malus pumila — the common apple — reigns supreme, but crab apples, the North American counterpart, is finally receiving attention for its ability to make a quaffable cider too. Once traditionally used only for jellies or as pollinators, and even...
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...
Cidermakers across North America reflect on expert Peter Mitchell’s industry impact. Before there was a cider revival, when those who imbibed the beverage were few, the first formal cidermaking course taught by cider expert Peter Mitchell was offered at Washington...
