By: Lee Reeve
Each month I ask one question to three cidermakers to compare the similarities and differences between artist of the same craft. Last month, we learned what favorite styles of cider…
Read MoreEach month I ask one question to three cidermakers to compare the similarities and differences between artist of the same craft. Last month, we learned what favorite styles of cider…
Read MoreThere is something a little fascinating about red-fleshed apples. Red flesh is so unexpected, especially if the apple’s skin is yellow or green, giving us no hint of what might…
In this regular column, I pose a single question to three cidermakers in an attempt to discover the similarities and differences between artists of the same craft. This month’s question…
Thirty years ago, in a two-car garage in Proctorsville, Vermont, the first batch was released of what would become one of the United States’ most recognizable brands of cider, Woodchuck…
(Beacon, NY, September 28, 2021) – Fall Cider Week New York 2021 starts Saturday! Produced by the New York Cider Association and featuring 38 cideries across New York state, Fall…
It would be fair to say that if a cider enthusiast knows the name of only one apple that is, and always has been, grown specifically to make cider it…
This week we introduce a new column in which Lee Reeve, owner-operator of inCiderJapan, poses a single question to three cidermakers in an attempt to discover the similarities and differences…
Pumpkin ciders certainly have a place at the table, but there are so many other flavors to enjoy when the season changes to fall. From apple pie to cider donuts,…
The dedicated enthusiast is well aware that apples come in an almost infinite number of varieties. Most have sprouted, grown, fruited and eventually crumbled back into the earth never having…
I spend a lot of time thinking about apples and what happens when you ferment them. I’ve literally spent years seeking out ciders made from a single variety hoping that…