The word “farmhouse” is ubiquitous in today’s cider industry, and many cidermakers would argue that it’s overused, even bastardized. The term’s origin stems from traditional cidermaking days when...
As New York’s first farm cidery, Albany-based Nine Pin Cider isn’t required to be located on a farm, but it is required to source 100% of its apples from the Empire State. The vast majority of the...
Roses are red and violets are blue, but did you know there’s red-fleshed cider apples out there for you too? While we traditionally think of cider apples in a varying palette of green, yellow or red...
Apple Tales with Darlene Hayes Stoke Red never became the sort of household name that Kingston Black did, although it is a similar mild bittersharp. You won’t find old newspaper ads touting this...
With all the elegance and romance of your favorite champagne bubbles mixed with rustic, musty cellar notes to keep things interesting, Pierre Huet’s Cidre Bouché Brut, from Normandy, France, is the...
Sponsored by Yonder Cider, in collaboration with American Cider Association and Beer Kulture, the CiderCon® scholarship program returns for its second year with more applicants and awardees than...