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Archive for the ‘Cider’ Category

Brewing up a Cider – Apple of my Chai

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Apple of my Chai is the name of a cider we brewed to pour at the Brewer’s East End Revival (B.E.E.R.) homebrew club table during the inaugural edition of Great South Bay Brewing Company’s Punktoberfest. This event is GSB’s celebration of all things fall, Oktoberfest and Punk Rock. The edict for bringing a beer to pour at P-Fest was that it needed to be “fall themed”. This of course opened the flood gates for pumpkin and Oktoberfest style beers. While we are fans of those categories of beer we thought bringing a cider would be a change of pace for us and the patrons who would come and try a pour (or two).

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Written by A+K

October 23rd, 2013 at 8:34 am

Upcider Cider House & Gastropub – San Francisco

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Upcider is a second floor food and drink establishment we had the pleasure of visiting on a recent trip to San Francisco. They define themselves as a “cider house-gastropub” and this tag line is right on the money. Though they also boast a fairly impressive craft beer and wine menu, the real beverage star here is cider.

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When presented with the menus, we were surprised to see that the cider offerings take up more space than the food and beer menus combined. A full page of domestic ciders are available, with staples like Angry Orchard, Woodchuck and Crispin in bottles ranging from 12-25 ounces. Other lesser known North American cideries also appear on the menu, mostly located on the West Coast. However, the most interesting options (to us, at least) were the few dozen international ciders in house. Mostly European (with the exception of a few from New Zealand), we chose to order a bottle of sidra from Spain.

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Written by A+K

October 21st, 2013 at 3:56 pm

Cider Week 2013 is Coming to New York: October 18-27

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cw When you think fall alcoholic beverages, what is the first thing that comes to mind? Probably pumpkin beer, but cider is making a pretty big case to become your fall and year round fermented beverage of choice.

In the past year, we have run into cider more than ever. It is more widely available at bars & restaurants and it’s not all that uncommon to see an apple option other than Magners or Strongbow. Not to diminish either of these brands, as they are what got us into cider years ago, but the market has expanded greatly since then. Much like craft beer, no two ciders are exactly alike and there is a wide variety of flavors that the style has to offer. Ciders can be sweet, dry, spiced, aggressively carbonated, blended with other fruits and even sometimes combined with beer (either at the brewing stage or right from the tap).

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Written by A+K

October 17th, 2013 at 9:06 pm

Brewing Amalgam in the Middle: A Beer/Cider Hybrid

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We recently brewed a graff (or for non Stephen King fans, a beer & cider mix) using Briess Special Roast Malt. Side note: “graff” is actually a beer/cider hybrid that was drank in one of Stephen Kings novels and was also named and invented by the author. This is not any sort of technical name in the same way you can’t pop into a store and buy Butterbeer. Anyway, the special roast was the one ingredient that all brewers for the B.E.E.R OctoBEERfest brew off were required to use and we wanted to do something unique with it. Turns out, everyone in the club was very creative with their application as it wound up in everything from an Oatmeal Stout to an Apricot Ale to a Sourdough Roggenbier.

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Written by A+K

September 21st, 2013 at 5:35 pm

How to Make Hard Cider (Gluten Free)

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As we mentioned in a couple previous posts, while at the AHA National Homebrewers Conference in Philly last month, we attended a seminar on cider-making. Though we had never brewed a cider before, we do enjoy drinking them and figured this would be a good way to dip our toes in the apple juice, as the saying goes. We were quite encouraged by the relatively low initial equipment investment compared to home brewing (all we had to purchase was a 5 gallon fermenter, a couple airlocks and carboys) so we decided to give it a shot. The entire process took about 3-4 weeks and our cider is now sitting in several growlers, packed up and ready to be served at the North Fork Craft Beer, Wine & BBQ Festival tomorrow. We separated our 5 gallon batch into 5 carboys so we could  experiment and flavor them all a bit differently: stock apple, fresh cherries, fresh cherries + vanilla + spice, cider spices: clove, cinnamon, nutmeg, etc and the wildcard, ras al hanout, which is a North African spice blend. Be sure to stop by the LIBME table tomorrow and give one (or all 5) a try and let us know what you think. Below is a bit of a picture tutorial on the process but if you have any questions please feel free to comment, E-mail, Tweet or just track us down and ask.

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Written by A+K

August 9th, 2013 at 3:42 am