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The Best Ciders According To The International Wines And Spirits Competition
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By:
Caroline Fox
Cider can be a complex drink category, but thankfully, Jimmy Carbone from Beer Sessions Radio has been reporting on the industry since 2011, and is here to guide you through it all. This playlist is designed to be a roadmap, taking you through the ins-and-outs of cider. Starting from the beginning, episodes recorded as early as 2011 are full of experts, here to offer a great introduction into producing, tasting, and creatively experimenting with cider. You’ll watch the cider industry quickly rise in popularity through the years, with more recent episodes diving deeper into specifics, including “place-based” apples, “harvest-based cider,” unidentified apples, and barrel aging. So whether you re interested in learning the basics or diving into the details, Beer Sessions has plenty of in-depth episodes to get you up to speed on the sweet world of cider.
Episode 580 American Cider, Harvest Based Cider
Aired: Thursday, May 6th 2021
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HOSTED BY Jimmy Carbone
This week on Beer Sessions Radio, Jimmy is focusing on all things cider. On the show is Eleanor Leger from Eden Specialty Ciders in Newport, VT; David Thornton from James Creek Cider House in Moore County, NC; and Craig Cavallo and Dan Pucci, co-authors of “American Cider: A Modern Guide to a Historic Beverage.”
To kick the show off, Dan and Craig tell the story of how they came together to create “American Cider.” With the book paying special attention to regions, Eleanor and David both explain how their regions play a role in cider making. Dan and Craig also highlight two very unique cider regions, Colorado and Arizona, and explain the two different untold histories of cider making that exist within the southeast.
Take a DIY cider tour of Vermont Diane Bair
Could Vermont become the Napa Valley of the cider industry? Why not, say the folks at the Vermont Cider Association (www.vermontcider.com). They’re planning to design a Vermont Cider Trail, “a real destination for cider enthusiasts,” says vice president Sara Trivelpiece of Champlain Orchards. “Cider is so versatile, and it can bridge the gap between wine, beer, cocktails, and seltzer while being made from real, sustainable fruit.”
For the record, we’re talking hard cider, or what the rest of the world calls, simply, cider. (What we call “cider,” they call “apple juice.”) Most have between 5 percent and 7 percent alcohol by volume. This beverage has a long history in New England. For Colonists, potable water was scarce, so drinking fermented beverages was the healthy choice. Historians note that even children drank a weakened hard cider called “ciderkin.”
Take a DIY cider tour of Vermont - The Boston Globe
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