American craft cider

Ladies and Gentlemen A Cider Is Announced: WASHINGTON

UnitedStatesofCiderLeave a comment

3g13962r

Ladies and Gentlemen A Cider Is Announced: WASHINGTON

In early 2013 we started keeping lists of cider makers by state.*

We posted our first A-Z List: WASHINGTON, on January 16, 2013. We recorded 14 Washington cider making entities.

Our updated revised A-Z List: WASHINGTON, dated September 17, 2013 has 22 Washington cidermakers listed.

Cider is indeed on the rise.

(We count wineries & brewers that also make cider or apple wine, and include makers that have announced but may not have a first release for sale yet)

If you have additions or corrections, please let us know.

A few useful resources for collecting US cider data:

United States Association of Cidermakers

Northwest Cider Association

Great Lakes Cider & Perry Association

Rocky Mountain Cider Association

Vermont Ice Cider Association

Cider Guide: The World Map of Cider

North American Cider Map Project

American Hard Cider Directory & Resource

Ladies and Gentlemen: A Cider Is Announced! The Quaff of The Nation is on The Rise.

UnitedStatesofCiderLeave a comment

Ladies and Gentlemen: A Cider Is Announced! The Quaff of The Nation is on The Rise.

Cideries, Ciderworks, Cider Taprooms and More! Are Being Announced at an Alarming Rate.

Cider Coming Soon! appears on twitter profiles, websites, blogs, inter-webs, and various other modes of communication at a speed not recently seen in this Modern Age.

If we are not careful there will be cider purveyors on every street corner and our youth will spend their days dreaming of fermenting pome fruits into gold.

Anytown, USA – This Could Happen To You!

3g13962r

Title: Interior of a cider mill at Rye
Creator(s): Abbey, Edwin Austin, 1852-1911, artist
Date Created/Published: [1879?]

LOC: http://www.loc.gov/pictures/item/2010714807/

Exploring APPLES and Collecting Cider: Virginia

UnitedStatesofCiderLeave a comment

Apple Tasting at Albemarle CiderWorks

Exploring Apples.

Our recent Cider (and Apple) Road Trip to Virginia sparked the desire to more actively explore apple varieties.

Becoming familiar with the unique qualities of individual apple varieties – through study and sampling – enhances the experience of drinking craft cider, allowing you to understand and taste how the fruit itself contributes to shaping a craft ciders’ profile.

Apple-centric highlights of our Virginia cider tour included:

A guided apple tasting at Vintage Virginia Apples/Albemarle CiderWorks, followed by orchard exploring to view the raw materials of cider still on the tree. Apples sampled and spied included: Dolgo, Hewes Crab, Pitmaston Pineapple, Razor Russet and Arkansas Black.

Charlotte and Chuck Shelton of Albemarle CiderWorks’ Virginia Cider Making demonstration tasting at The Heritage Harvest Festival at Monticello. Fresh pressed ‘sweet’ cider from Vintage Virginia Apples extracted via an antique manual cider press, and enjoyed in the midst of Thomas Jefferson’s restored experimental vegetable garden.

Three lively and informative workshops: Heirloom Apples & Artisanal Cheese Tasting, Apple Varieties for Organic Orchards, and Apple Varieties for Cider & Pie Making with ‘Professor Apple’, the esteemed orchard consultant, apple educator and advocate – Tom Burford.

And of course, securing copies of Tom Burford’s new book, Apples of North America: 192 Exceptional Varieties for Gardeners, Growers, and Cooks.

Follow the links below for additional information about the annual Heritage Harvest Festival at Monticello, and this years workshops. Plan a visit in 2014.

Heritage Harvest Festival at Monticello

Virginia Cider Making
Chuck & Charlotte Shelton

Heirloom Apple & Artisanal Cheese Tasting
Tom Burford & Gail Hobbs-Page

Apple Varieties for Organic Orchards 
Tom Burford

Apple Varieties for Cider- & Pie-Making 
Tom Burford

 

Exploring Apples and Collecting CIDER: Virginia

UnitedStatesofCiderLeave a comment

VA Ciders

Collecting Cider.

Our recent Cider (and Apple) Road Trip to Virginia involved rigorous cider tasting, and afforded the opportunity to collect an extensive array of some of the finest Virginia ciders currently available. These apple elixirs were carefully transported to United States of Cider HQ and await further study. Expect upcoming posts about our cider tasting experiences and detailed Virginia cider reviews.

Virginia ciders to be explored:

Albemarle CiderWorks

Castle Hill Cider

Blue Bee Cider

Foggy Ridge Cider

Potter’s Craft Cider

A few non-Virginia apple ferments were sampled and collected as well. These will also be thoroughly examined and the results reported.

Millstone Cellars Cider

Great Shoals Cider

*note: NY apples (above photo) with Virginia, and Maryland, ciders.

Wish You Were Here: Postcards From A Virginia Cider Road Trip.

UnitedStatesofCiderLeave a comment

 

The Ciders of Summer. Our Favorite American Craft Ciders for Drinking Right Now:

UnitedStatesofCider2 Comments

LOC apple image

A Few of Our Current Favorite Summer Ciders:

West County Cider Redfield. A beautiful, pink hued cider with clean, clear tannins and lively acidity. Goes anywhere a rosé can go, and then some.

Farnum Hill Summer Cider. Effervescent, crisp, clear and bright. Well structured with a tannic finish as long and warming as a summer’s day.

Farnum Hill Cider Dooryard series: Current favorite: Batch 1214. A still cider, full of tannins and bursting with notes of quinine and pink grapefruit. A cider that quenches like a crisp gin & tonic.

Aaron Burr Bourbon Barrel Cider. Lean and sophisticated, notes of spice, citrus, apricot, and fresh apple with irrepressible bubbles providing continual refreshment.

Tieton Cider Works Apricot. The perfect outdoor entertaining cider. A fruity floral foil to tangy barbecue sauces and grilling marinades. Perfect as a base for a cider sangria and enjoying with brunch on the patio.

Eden Ice Cider Orleans Bitter. Anytime, anywhere, all summer long. On ice, mixed, shaken, stirred, spritzed, or frozen. A lovely herbal bitterness that refreshes.

Note: We have only begun to taste the variety that is American craft cider. If you have favorites, especially for summer cider drinking, please leave a comment.

Order is not indicative of preference.

 

Cider Review: Wandering Aengus Ciderworks WANDERLUST: Cider52

UnitedStatesofCider6 Comments

Trained&PrunedAppleTree

Cider: Wandering Aengus Ciderworks WANDERLUST

Maker: Wandering Aengus Ciderworks

Origin: Salem, Oregon

website: www.wanderingaengus.com

ABV: 7.5 %   Bottle: Available in 16.9 oz crown cap bottles, and on draft.

Makers Style Notes: Semi-Dry and tart with a “warm ginger tone”.

Fruit: Apple. From orchards in Hood River & Culver, Oregon.

Makers Fruit Notes:

“At Wandering Aengus Ciderworks we press and blend over 20 cider apple varietals to craft our ciders. Our cider specific apples originate from France, England, and pre-prohibition America, but are grown now in Oregon. These heirloom varieties are essential for the depth of flavor, excellent body, and delightful aromatics of our distinctive ciders.”

Tasting Notes: Wandering Aengus Ciderworks WANDERLUST: (2) separate tastings:

In The Glass: On First Pour: Color & Clarity: Radiant brass, bright, shining and clear with clusters of varied bubbles and slight tears.

Aroma: Intense upfront aromas of ‘real’ sugars, suggesting cloying sweetness, followed by cooked apple, maple, honey, toffee, black pepper and hints of orchard. Retro-nasally (aroma on exhale) there are floral-lily notes.

Taste: The fleeting sweetness of caramelized fruit and maple syrup is followed by crisp acidity, salt and a jolt of tannins. Woody and damp, the moderate tannins add complexity and balance, creating a honeyed-mead roundness reminiscent of fall. Like Anthem Cider, Wanderlust entices with sweet aromas, then surprises with a depth and structure beyond the initial sugary nose.

Our Pairings – The Tasting Lab: Gouda, black bean hummus, guava jam, and pickled jalapeño – a favorite grilled cheese from The Queens Kickshaw – this sweet spicy sandwich and cider combination is extremely complimentary. Mesclun greens tossed in jalapeño vinaigrette enhance the sois bois dampness in the cider, and the cider brightens the ‘greeness’ of the mixed lettuces.

Specific Qualities: This cider got us thinking about qualities of  ‘sous bois’, and orchard aromas.

“sous bois“- of the orchard or of the orchard undergrowth. A very particular range of aromas representing the many elements present in the orchard ecological system, from ripe to over ripe or even rotting fruit, fruit flesh and skins, fruit leaves, tree bark, orchard grasses, and soil. Overall very fragrant, pungent, sweet, earthy, and fecund. A unique aromal experience that simultaneously reminds one of both growth and decay.

Wandering Aengus Ciderworks Wanderlust’s aromas and flavors are transporting, vividly expressing the experience of walking through an orchard, bringing the seasonal cycles keenly into consciousness. A quality we find highly desirable, especially in a well crafted cider. Wanderlust possesses a slightly ‘damp orchard’ aroma, a seemingly logical result for a cider coming from the moisture abundant temperate climate of the Willamette River Valley region of Oregon. Is this a distinctly Northwest ‘sous bois’ or a particular Wandering Aengus Cider and Anthem Cider trait? Will this trait emerge as a defining characteristic of Northwest ciders? We can’t wait to find out.

Overall Impressions: Wandering Aengus WANDERLUST is an accessible, intriguing cider, offering the simple seductive allure of sweetness followed by well structured complexity.

If you are interested in the Willamette River Valley regions climate and growing sites details, as they apply to wine grapes, you can read about the regions 7 unique AVAs here and here.

If you have tasting notes, please leave a comment.

Tasting Lab: Recipe: FREEZE IT! Cider and Ice Cider Granitas.

UnitedStatesofCider3 Comments

The warming temperatures inspired some cider experimentation. We made quick no fuss granitas from several ciders and ice ciders. Here are our results, and a few ideas for other freeze-ology experiments:

Tieton Cider Works Cherry Cider: A very fruit-forward, apple cider blended with cherries from Harmony Orchards fruit grown in Eastern Washington State.

Frozen Result: Refreshing. Try with a slice of lime. Tieton Cider Works Cherry Cider is a terrific base for popsicles, slushies or a fresh fruit cider sangria.

Tieton Cider Works Frost Ice Cider: A light “autumn blend” ice cider made from Harmony Orchards’ Jonagold, Pinova and Winter Banana apples.

Frozen Result: A gently sweet apple ice that would be lovely infused with bits of lemon thyme, or tarragon prior to freezing. Serve with a serious citrus twist.

Tieton Cider Works Wind: A warming bourbon barrel aged ice cider.

Frozen Result: A whiskey-like equivalent of a frozen margarita. Add fresh mint + simple syrup for mint julep-style frozen treat.

E. Z. Orchards Cidre: A French-style cidre from Oregon’s Willamette Valley.

Frozen Result: An amazing tannic treat. Palate cleansing, unexpected and addicting.

Eden Ice Cider Orleans Bitter: A recent addition to Vermont based Eden Ice Cider’s line, Orleans Bitter is a bracingly bitter refreshment, and our current go-to summer apéritif and a favorite mixology component.

Frozen Result: A perfect apéritif or digestif in delightful frozen form. No add-ons, adjuncts required or desired. Just freeze it.

Try This At Home!

DIY-HOW TO: Freeze ciders in shallow container (ice cube trays will do in a pinch) covered to seal out unwanted freezer flavors. Once frozen, scrape into granita texture, or fork-chip into a pleasing cider ice flake. Serve immediately, a small scoop is all that’s needed as flavors are intensified.

Further experiments with cider pops, cider slushies, home infused cider ices, and ice ciders over shaved ice – cider sno-cones! –  coming soon.

Notes: We favor craft ciders that use real fruit for our mixology and freezing experiments, and suggest you do the same. Be aware of the ABV% of your frozen treat –  easy to enjoy – it’s easy to forget they still contain alcohol.

For a bit more Granita How To visit Serious Eats.

Links:

Tieton Cider Works

E. Z. Orchards Cidre

Eden Ice Cider Company 

Cider Review: Farnum Hill DOORYARD Batch 1206: Tasting Journal: Cider52

UnitedStatesofCiderLeave a comment

FHillDooryard1202ACider: FARNUM HILL DOORYARD BLEND 1206

Thoughts On A Bottle: Tasting Journal:

Review Note: Solo tasting. No team tasting pending as this batch of Dooryard cider is no longer available.

Makers Style Notes:

“What ARE Dooryard ciders? “Lovely cider batches” that departed too much from the flavor profiles of established Farnum Hill Cider blends. The ongoing Dooryard series: experimental ciders, ranging from bittersweet to superfruity, that sell out quickly, never to be made again.”

Visit the Farnum Hill website to get specific notes on your batch of Dooryard using this link.

One of the best parts of drinking Farnum Hill Dooryard Ciders is reading the cider makers notes:

Cider Maker: Nicole LeGrand Leibon.

Cider Makers Notes on FARNUM HILL DOORYARD BLEND 1206: 

This new Dooryard was blended from our new big batch base 1205, a tank-end of 1211, and a partial barrel of 1311, Wickson.

This cider doesn’t color too far out of our usual Farnum Hill Ciders lines, compared to some previous Dooryard batches.  The nose carries a fair bit of BSA, but has bright spots of sour cherry and pineapple. There is pear and a little whiskey* in the nose, too.  The taste starts with a burst of fruity sweetness, but the sweetness drops quickly behind the bright acid and the nice, woody, BSA bitter. Orange and tangerine join the fruits from the nose, with a tiny bit of red candy.  The fruits in this one jostle for prominence; they take turns popping.

The astringency is moderately low, the feel medium-full.  The finish carries all of the fruits from the nose and taste, as well as a nice broad but mild bitter.  The whiskey note remains. Dare I say this reminds me of a tropical drink made with whiskey? Cherry on top.

-Cheers, Nicole

* I know. There’s always a caveat with me, isn’t there? The whiskey thing can be attributed to the barrels we use, because whiskey is aged in barrels, blah blah blah. The thing is, the barrels we use are neutral. REALLY neutral. Sold to us nigh on 15 years ago because the winemaker on Long Island we got them from thought they were too neutral THEN.  So we actually think a lot of the “whiskey” notes we get are just as likely to come from the apples we use. In fact, it has shown up in cider that was fermented in stainless steel, with no oak contact. Totally weird, huh? That’s why we still think we are learning. And why this job stays so fascinating. Weird stuff. Mother Nature is cool. Cheers to her!

Tasting Notes: Thoughts On A Bottle: Tasting Journal: 

In The Glass: Bright, clear golden, hint of amber in the glass. Extremely clear, shines. Subtle bead, light mousse. Slight legs, gentle tears.

Aroma & Taste: Fresh apple, baked apple fruit, sugar, spice, caramel, tropical fruit, pineapple, sous bois, orchard, wet grass, confectionary, winey, bit of barnyard, green pepper, black pepper, ginger-spice, honey, toffee.

Overall Impressions: Another interesting Dooryard Cider experience. Soft tannins, “juicy” acidity, hints of sweetness, lightly effervescent. Drinks like a tannic white wine. Probably drinking too cold and not getting the full spectrum of flavors, missing some of the subtle whiskey and bitter notes.

Cider: FARNUM HILL DOORYARD BLEND 1206

Maker: Farnum Hill Cider & Poverty Lane Orchards   Origin:  Lebanon, New Hampshire

website: www.povertylaneorchards.com

Fruit: Apples.

ABV: 7.5%  Bottle: 750 ml, champagne cork

Note: Tastings are generally team efforts. Occasionally we will post solo tasting notes. This is a solo tasting.

If you have tasting notes to add please leave a comment.

 

Cider Review: Aaron Burr BOURBON BARREL CIDER: Cider52

UnitedStatesofCider2 Comments

Trained&PrunedAppleTree

Cider: Aaron Burr Cidery BOURBON BARREL CIDER Sparkling

Maker: Aaron Burr Cidery

Origin: Wurtsboro, New York

website: www.aaronburrcider.com

ABV: 7.6 % Bottle: 500 ml, mushroom cork, wire cage.

Style Notes: Sparkling cider. Aged 2 years. Home-tapped and boiled maple sap.

Fruit: Apple. Orange County, New York Apples: Spy, Idared, and Empire.

Cider Maker: Andy Brennan has some interesting thoughts on the American cider revival. See Cider 101:

“Unbeknownst to Americans born in the 20th century, cider is a world-class low-alcohol drink which expresses the character of the land. It also allows for stylistic variation from farmer to farmer. Some cider-makers strive toward refinement and complexity, cultivating for flavor nuances (i.e. tannin and sharpness), while others produce a rough and earthy drink popular in taverns. Think of them as culinary folk artists.”

Makers Notes: Dry and light bodied. Full M/L conversion: buttery with imparted smoke and vanilla from barrel. Drinks like a French-style white when still, less dry and w/ faint maple exhale when carbonated.

Our Tasting Notes: Aaron Burr Bourbon Barrel Cider: Reviews composed over (3) separate tastings.

In The Glass: First Impressions: Beautiful vintage inspired bottle and lovely graphic design with handmade letter-pressed labels. Almost as much fun to pour as to drink.

On First Pour: Prolific miniscule bead. Active, lively, spry bubbles create a pétillant fog in the glass.

Color & Clarity: White gold. Lightly opaque as a result of the exuberant effervescence.

Aroma: Delicate aromas of apple flesh, clean oak and vanilla. Hints of spice, black pepper and citrus.

Taste: Apple custard, cream, oak, vanilla, bourbon, and whiskey, followed by flavors of baked apple, and ‘sous bois’ orchard aromas. Warming medium-long finish, expressing subtle hints of spice, quinine, sulphur, resin, dried apricot and orange peel.

5 Tastes Scale: From 0 Low – 9 High:

Aaron Burr Cidery BOURBON BARREL CIDER scores: Bitter 4, Sour 3, Salty 3, Sweet 0, Umami not noted.

The Tasting Lab: We enjoyed Aaron Burr Bourbon Barrel Cider at The Queens Kickshaw, one of our favorite spots for imbibing, alongside a few of their menu items that practically begged to be paired with cider.

The spiciness of the blue mold in the Great Hill Blue grilled cheese sandwich (with prune jam and fresh pear salsa), comes alive when mingled with the varied whiskey flavors present in the cider.

Bread pudding with caramel sauce was caramel-apple whiskey perfection. A whipped cream smothered warm apple cobbler accentuated the ciders pure apple flavors, revealing tannins, and creating an explosion of flavor.

Cheesemonger’s Notes: Pair this cider with aged cheeses: Goudas, Cabot Clothbound Cheddar, Catamount Hills, or Sartori Gold.

Overall Impressions: A unique example of the beneficial effects of barrel aging on cider. An extremely refined, lean, sophisticated cider, Aaron Burr Bourbon Barrel Cider pairs exceptionally well with sweets, complex cheeses, and has enough depth and substance to be enjoyed simply, by itself. The finesse and quality of Aaron Burr Bourbon Barrel Cider signals this is a cider maker to watch.

Makers Cider Stats:

Bourbon Barrel Cider (2010-2011) 31 cases made  

Specs: Dry and light bodied.  Full M/L conversion: buttery with imparted smoke and vanilla from barrel.

Source: Orange County (NY) Spy, Idared, Empire apples, home-tapped and boiled maple sap.

If you have tasting notes to add please leave a comment.