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


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).

Cider is also a relatively easy and inexpensive way to get into home brewing (or home fermenting, if you will). We currently have a Chai tea spiced cider, adorably named “Apple of my Chai”, in secondary fermentation and will be serving it at Punktoberfest at Great South Bay Brewery. The sheer amount of cider we have seen at past craft beer festivals show that this apple based beverage is certainly bridging the gap. On the other hand, Wolffer Estate Vineyards is now producing their own hard cider and serving it in their tasting room and in bottles. Woodside Orchards, a local apple orchard that has been operating on the east end of Long Island since 1982, is now producing several hard ciders and serving them in their tasting room, where apples, pies and donuts are also available for purchase.

In honor of Cider Week, we will be turning Beer Loves Company over to the apple dark side for the next seven days. Visit the official website for events in your area and keep checking back here for your cider week fix.


Written by A+K

October 17th, 2013 at 9:06 pm

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