cider

Windfalls: Found Apple Poems. Selections from The Letter B.

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assorted apples
 
Birmingham Pippin

Brummage Pippin, Grummage Pippin

Yellow russett,

round,

table, first rate:

January to June.

A Warwickshire apple.

– – –

 
Betsey.

-Yellowish russett,

oblate,

conical, middle-sized, table,

first-rate;

November to February;

tender juicy flesh.

– – –

 
Black Crab

( Black Borsdorffer ). – Darkish red,

roundish, small,

indifferent;

curious on account of it’s colour,

in other respects worthless.

– – –

The Gardener”s Monthly Volume.

The Apple

It’s Culture, Uses, and History

1847

by George William Johnson & R. Errington

via googlebooks

On The Shelf: What We’re Reading: On Cider and Taste of Place

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books5tintwithapple

Taste, Memory Forgotten Foods, Lost Flavors, and Why They Matter, by David Buchanan, Chelsea Green Publishing 2012

American Terroir Savoring the Flavors of Our Woods, Waters, and Fields, by Rowan Jacobsen, Bloomsbury USA 2010

Cider Making Using & Enjoying Sweet & Hard Cider, Annie Proulx & Lou Nichols, Storey Publishing LLC  2003

Cider Hard and Sweet by Ben Watson, The Countryman Press 2nd Edition 2009

The Art of Fermentation by Sandor Ellix Katz, Chelsea Green Publishing 2012

Ale to the Chief. White House Beer – Why Not White House Cider in 2013?

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They’re brewing beer in the White House.

The list of White House brews so far: White House Honey Brown Ale, White House Honey Porter, and White House Honey Blonde. Two recipes were released to the public as a result of a We The People petition.

Sam Kass, White House Assistant Chef and the Senior Policy Advisor for Healthy Food Initiatives, and Sous Chef Tafari Campbell, are making special brews with White House honey made by White House bees.

“Like many home brewers who add secret ingredients to make their beer unique, all of our brews have honey that we tapped from the first ever bee-hive on the South Lawn. The honey gives the beer a rich aroma and a nice finish but it doesn’t sweeten it.”

According to the video the President paid for the supplies out of his own pocket and the chefs are working on the brews on their own time.

Read the full article Ale to the Chief: White House Beer  and get the recipes and instructions so you can brew your own White House Beer.

Watch the video for the full story, (and a peek into the White House beer cellar).

We suggest for 2013 the chefs explore making a White House Hard Cider. Petition, anyone ?

Cider Review: CASTAÑÓN Sidra Natural 2011: Cider52

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mundo_de_la_manzanaCider: CASTAÑÓN SIDRA NATURAL 2011

Maker: Castañón Sidra Natural  Origin: Asturias, Spain  website: www.sidracastanon.com

Importer: Rowan Imports website: rowanimports.com

ABV: 6%  Bottle:  750 ml, cork

Style Notes: Traditional Asturian sidra, fermented with native yeasts.

Fruit: Apples. 

Makers Fruit Notes: Blend of Regona apples and 21 other PDO certified native varietals.

Tasting Notes: In The Glass: Pale straw, hints of green, unfiltered, unpasteurized, visible sediments. Bracing acidity “amargo”, tart fresh apple fruit, dry, tannic, effervescent.

Our Pairings – The Tasting Lab: We tried with Salva Cremasco, an Italian cows milk cheese*. Try pairing with melted cheeses and fruit jams, or rustic garlicy onion jams, hearty salads, kale, bitter greens, cured meats, sausages, aged cheeses. When in doubt pair with Spanish tapas.

Cheesemonger’s Notes:  The zingy acidity of this cider will nicely match that of a goats milk cheese such as Montenebro or Humboldt Fog. For those who prefer things on the stinkier side try this with Hudson Red or Cowgirl Creamery’s Red Hawk.

Overall Impressions: (We) could drink this with anything. Sweet or savory. Fresh, tart, full of “amargo”, about 80 calories a bottle, and just this side of vinegar, it’s clear why Asturianos favor this drink throughout the day. Traditional Sidra de Asturias may not be what you were expecting from a cider, but it is certainly worth trying.

Note: June, 2012 marks Castañón’s first export shipment to New York.

*This cider was part of a Murray’s Cheese tasting class, This Cider House Rules: Paring Cider and Cheese, in January of 2013.  Rowan Imports was on hand to discuss this cider and Asturian cider making practices.

Apple images from www.sidradeasturias.es

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

 

Press Release: NEWLY FORMED UNITED STATES ASSOCIATION OF CIDER MAKERS (USACM) ELECTS INAUGURAL BOARD OF DIRECTORS

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LOC apple imageNEWLY FORMED UNITED STATES ASSOCIATION OF CIDER MAKERS (USACM)
ELECTS INAUGURAL BOARD OF DIRECTORS

Link to full contents of press release issued by Angry Orchard, Chicago, Illinois, February 6, 2013

Excerpt of press release issued by Angry Orchard, Chicago, Illinois, February 6, 2013:

The United States Association of Cider Makers (USACM) was formed today with the broad input of industry producers, stakeholders, and constituents from around the country. The group’s mission is to gather and share information about cider and perry production, regulations concerning the production of hard cider and perry, and pear and apple growing; as well as to help members improve their operations, raise the public’s awareness of the products produced by its members, and promote the interests of the cider and perry producers in the United States. USACM is pleased to announce its inaugural Board of Directors which reflects the industry’s diversity of regional distribution, production volume, and growth: Steve Wood, Farnum Hill Ciders, New Hampshire; Brad Page, Colorado Cider Company, Colorado; Mike Beck, Uncle John’s Cider Mill, Michigan; Dan Rowell, Vermont Hard Cider, Vermont; Robert Vail, Angry Orchard, Massachusetts; James Kohn, Wandering Aengus Ciderworks, Oregon; and Charlotte Shelton, Albemarle Cider Works, Virginia.

Cider Review: EM Emilio Martinez Signature Cider 2011: Cider52

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servicios_1242950584_450Cider: EM EMILIO MARTINEZ SIGNATURE CIDER  2011

Maker: El Gobernador  Origin: Villaviciosa, Asturias, Spain

website: www.sidraelgobernador.com

Importer: Rowan Imports  website: rowanimports.com

ABV: 8%  Bottle: 750 ml, champagne cork

Style Notes: Asturian sparkling cider, champagne method.

Fruit: Apples

Makers Fruit Notes: A blend of three hand picked PDO  (Denominaciones de Origen Protegidas-protected designation of origin) certified heirloom cider apple varietals: Raxao (pictured), Regona, and Blanquina.

Tasting Notes: In The Glass: Pale straw, sparkling, dry, yeasty, winey, crisp green fruit, with “amargo”- a pleasant tart astringency.

Our Pairings – The Tasting Lab: We tried Saint Maure, a French Loire Valley goat cheese*

Cheesemonger’s Notes: Goat milk cheeses are an excellent choice. Try pairing with a tangy Boucheron, Vermont Butter and Cheese’s mixed goat and cows milk Cremont, a Catalonian Nevat, or an ash coated Mont Enebro, from Avila in Castilla y Leon. Don’t feel like goats milk cheese ? Try a young, supple, caramelly Gouda.

Overall Impressions: A sparkling cider traditionally served in Spain for holidays and celebrations. Try this instead of a cava, prosecco, or other sparkling wine. A festive drink with tapas, or mix it with blood orange juice for Spanish influenced take on a mimosa.

*This cider was part of a Murray’s Cheese tasting class, This Cider House Rules: Paring Cider and Cheese, in January of 2013.  Rowan Imports was on hand to discuss this cider and Asturian cider making practices.

If you want to read a bit about apples used in Asturian cider visit this link http://www.sidradeasturias.es/variedades.php

Apple images from www.sidradeasturias.es

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

 

Cider Review: Etienne Dupont Cidre Bouché Brut de Normandie 2011: Cider52

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EteinneDupont8407003885_4465493947_bCider: ETIENNE DUPONT CIDRE BOUCHE´ BRUT DE NORMANDIE 2011

Maker: Domaine Dupont

Origin: Normandy, France  website: www.calvados-dupont.com

Importer: B. United International, Inc.  website: www.bunitedint.com

ABV: 5.5%  Bottle: 750 ml, champagne cork

Style Notes: Unfiltered, unpasteurized Normandy style cider.

Fruit: Apples

Makers Fruit Notes: “Domaine Dupont uses no less than 13 different varieties of cider apple, all perfectly adapted to the Pays d’Auge terroir. Terroir consists of nutrient poor clay and marl soil, perfect for giving small fruit. The aromatic intensity is thereby increased and the ratio of skin to pulp helps to favour the extraction of tannins.”

Tasting Notes – In The Glass: Glowing soft slightly opaque amber. Yeasty, hints of leather, orange citrus, spice, vanilla, and apple custard. Frothy effervescent cream soda, Orangina quality. Smells of the orchard and barnyard.

Parings Suggestions & Flavor Compliments: Traditional buckwheat savory crêpe, a galette (David Lebovitz has a recipe here), perhaps with ham and Gruyère, maybe something a bit mushroomy and earthy. Try with a fruit and cheese, or classic tart tatin.

Our Pairings – The Tasting Lab: Paired with braise of turkey sausage, savoy cabbage and roasted root vegetables, and whole grain cranberry and citrus applesauce bread. Tartness of cranberry and the caramelized roasted roots paired well with the sweet, tart, frothy cider.

Cheesemonger’s Notes: On the softer side, the richness and truffle essence of Fromage de Meaux will balance the fruit and effervescence of the cider. Nutty aged cheeses such as Comte, Pleasant Ridge Reserve, or Cabot Clothbound Cheddar with its butterscotch undertones, will all be excellent mates as well.

Note: Domaine Dupont labels each bottling with vintage year.

Overall Impressions: Rustic, earthy, effervescent, slightly sweet, hints of leather, and lovely in the glass.

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

Cider52: Breezy Hill, Farnum Hill, Foggy Ridge, West County, and Duche de Longueville Muscadet de Dieppe Cidre Bouche

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Cider52: A Cider A Week. The plan: 52 weeks, 52 cider tastings, pairings and postings.

For a current list of ciders reviewed so far, and links to reviews see: List of Cider Reviews 2013: Cider 52

February 2013 ciders to be reviewed:

Breezy Hill Orchard’s Hudson Valley Farmhouse Cider

Farnum Hill Kingston Black Cider Reserve

Foggy Ridge Cider Serious Cider

Foggy Ridge Cider First Fruit

West County Cider Reine De Pomme

Duché de Longueville, Cidre Bouche de Cru, Muscadet de Dieppe, Normandie

Tasting notes and pairings to follow.

Breaking Cider News: Feb 6th, 2013 Chicago Illinois: The United States Association of Cider Makers formed

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Reports from the twit-o-sphere lead us to believe that it’s official:

On February 6th in Chicago, Illinois – The United States Association of Cider Makers officially formed as a national association for the US cider industry.  More details, with links to other coverage to follow as we find them.

Breakfast Cider, or A Cider A Day with Breezy Hill Orchard’s Hudson Valley Farmhouse Cider

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Breakfast Cider. An American tradition in need of a revival.

As part of our A Cider A Day Policy and Cider365 Initiative we suggest cider for breakfast.

A morning mug of cider pairs well with most brunch foods. Bacon, sausage, ham – couldn’t be better. Eggs in all their forms – delightful. Oatmeal and cider – a solid start to the day. Almost any breakfast food is more enjoyable with a mug of hearty cider. For a particularly tasty start to your morning try a nice mug of Breezy Hill Orchard’s Hudson Valley Farmhouse Cider. It’s fresh, lively, unfiltered, and full of apple cider goodness. It even carries a tag reminding you it’s alive – and to care for it accordingly.

Of course, cider for breakfast is a tradition best revived on days when attending work, driving a vehicle, or the operation of heavy machinery is not part of the plan.

But as a start to a leisurely day – nothing’s better than Breakfast Cider.