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Sales of hard cider and other alcoholic apple drinks are up like Apple stock.
This winter, work your way through this refreshing-to-drink list, which includes hard cider, yes, but also apple vodka, applejack, calvados, and even a batch cocktail recipe that goes extra on the apples.
Why drink apple-alcohol at all, you might be wondering?
Read more HERE.
When beer or wine just won’t do it, the delicious, fruit-based beverage that is hard cider makes a great alternative. From sipping with sweet brunch favorites to enjoying with fried snacks at happy hour, ciders are some of the most versatile drinks out there.
Read more HERE.
In the end, everything is canned, and hard cider is very much part of the aluminum surge. As far as other drinks are concerned, that includes the whole gamut, from seltzer and cocktails to spritzers and Pinot Gris. Sure, many ciders are still bottled in glass and contain complexities that even the most discerning wine enthusiast would enjoy. More and more, however, are being presented in crushable can form, much to the benefit of both the environment and the nomadic imbiber who likes to pack along some fermented apple juice.
Read more HERE.
The Hudson Valley has become a premier destination for craft beverages of any kind, and especially cider.
Wineries situated on gorgeous estates produce award-winning Chardonnays, Rieslings, and a spectrum of other varieties. Breweries of all shapes and sizes line rail trails and hiking spots throughout the region. Drawing on the rich history of Prohibition in the Hudson Valley, distilleries craft spirits from New York State grain and grapes, contributing to an ever-developing local terroir. P.S. Are we missing a spot? Email us at edit@hvmag.com so we can add it.
Read more HERE.
Cider’s high acid will cut through the richness of the dishes and refresh the palate bite after bite, while its dryness balances the sweetness of dishes like sweet potatoes with marshmallows.
The apple flavors pair well with turkey and root vegetables, and the lower alcohol keeps it light. Here are some cider pairing tips for Thanksgiving and Christmas meals from experts Peter Yi, founder & cidermaker of Brooklyn Cider House, and Holly Berrigan, Sommelier and co-founder of MYSA Natural Wine, an e-commerce platform specializing in natural wines and ciders, including small batch craft ciders from Estonia, Canada & Germany.
Read more HERE.
It may be overshadowed in the summer by spiked seltzers and take a backseat to gimmicky pumpkin beers in the fall, but hard cider is booming. And autumn just so happens to be the perfect time to sample the increasingly vast number of craft ciders; why bother going apple-picking when you can just crack open one of these?
Read more HERE.
Step aside High Noon, it’s officially cider season! And no, we’re not referring to the stuff you get at your local farm stand. We’re talking the hard kind. But what is cider at its core? By definition, it’s an alcoholic drink made from any kind of fermented crushed fruit. In this case, apples. Similarly to craft beer, if you’re trying to avoid the commercial market, ciders can get pretty artisanal too. The main difference is most evident in the process, where apples are allowed to ferment and mature in smaller batches without any artificial additives or sugar. The results range from funky and bubbly to clean, sweet, or bone-dry. Since this is my preferred boozy beverage to drink year-round, I’ve compiled a guide to the best craft cider brands to try—that you probably haven’t heard of.
Read more HERE.
The past several months (when did the pandemic start again?) have tested even the toughest New Yorkers. Peter and Susan Yi and their cider business are practically a case study in the worst-case scenario situation, and the best-case scenario reaction.
Peter Yi, the wine-buyer turned hard-cider entrepreneur behind an orchard growing superannuated apple varieties at Twin Star Orchards in New Paltz and founder of the classic Basque-style Brooklyn Cider House in Bushwick, first got felled by coronavirus in March.
Read more HERE.
The Brooklyn Cider House announced on Friday that it's permanently closing its brick-and-mortar location in Bushwick.
Peter Yi opened the hotspot in 2017, offering shared dining and the unique experience of catching cider flowing out from its barrels. But the citywide shutdown has brought an end to all of that, according to a spokesperson.
Read more HERE.
While indoor dining could return to the city as early as July 8, many New York City bars and restaurants simply cant afford to resume business after months of being shuttered by the coronavirus crisis.
Read more HERE.
You’ve probably spent a fair amount of time at your favorite brewery, buying ale after ale, draft after draft. But when’s the last time you had a good hard cider— and did you enjoy it at a cider house? If it’s been a while, or if you never have, now is the perfect time. Rid your mind of the notion that cider is a “fall” beverage and that it’s just a glorified, adult version of apple juice. Hard cider is an anytime beverage, especially when you get one from the right cider house.
Read more HERE.
The Brooklyn Cider House hosts a fermentation festival with pickles, kombucha, sake and, yes, cider. You can get your fizz and pucker on at the city’s first fermentation festival, a gathering of foods and drinks that rely on the chemistry of yeasts, molds and bacteria.
Read More HERE.
The American Cider Association announces 2020 award winners. Since CiderCon 2015, the American Cider Association has bestowed industry honors on deserving partners. The association uses its awards as an opportunity to highlight individuals and businesses helping the cider category grow.
Read More HERE.
When people declare they don’t like hard cider, there’s a good chance they’ve never tasted one made with fresh, native apples before. Peter Yi, a luxury wine buyer, was on a trip to Basque country, and was brought to a sagardotegi, which is a cider house that also serves traditional regional cuisine. He caught his first fresh cider from the barrel (freshly tapped, or “caught”, cider allowed to aerate in a long stream into the glass is called “txotx” in Basque country), and tasted its expressive, dry, cloudy, funkiness alongside a fine spread of food.
Why Cider Should be the Official Drink of Thanksgiving
From dry to sweet to sparkling, few things are more versatile than this most American of drinks. Here are the bottles to try.
For most families, the Thanksgiving menu is set in stone, with idiosyncratic food traditions that are practically sacred.
7 Damn Good Dry Ciders We Can’t Stop Drinking
Brewers ferment the Kinda Dry cider for about two to three months, carefully monitoring its sugar level. When the cider reaches the sweet spot, they use a winemaking technique to stop fermentation. Then, it’s filtered, lightly carbonated and bottled.
Cider season is finally here and here’s where to taste it
I found myself at Brooklyn Cider House recently, and it opened my eyes to the world of ciders. Prior to my experience at the Brooklyn Cider house, my experience with ciders was tied to non-alcoholic variety. These ciders, however, are produced in the back of the building. Brooklyn Cider House is a triple threat — a bar, restaurant, and a cidery.
Where to Party Like a Patriot Over the Fourth of July Weekend
Eat a whole hog and drink cider at Brooklyn Cider House.
Over in Bushwick, Brooklyn Cider House will celebrate America’s birthday with a pig roast starting at 1 p.m.
5 Cideries to Visit Outside City Limits
April through early November, drive the 80 miles outside of the Brooklyn bar to taste the Basque-inspired Raw and the Kinda Dry in the cider house’s big red barn in New Paltz, New York, before settling along the lake to enjoy one of the wood-fired pizzas served on-site. Read full article here
Architects Find New Inspiration in Abandoned American Factories
A 1960s furniture factory turned meat processing plant houses the brainchild of brother-sister duo Peter and Susan Yi, who spotted this Bushwick space in 2015. After dedicating two years to renovation, the Yis opened the Brooklyn Cider House, a 12,000-square-foot restaurant and area reminiscent of a Basque cider house in Spain. Read the full article here
