Here in the Big Apple, we take our cider seriously. And with good reason – as Andy Brennan of Aaron Burr Cidery puts it, “we live in the premier apple region.”
In our current drinks issue, we take a look at Brennan’s Hudson Valley cidery and learn about all it takes to forage and ferment the fruit locally.
To go along with the print, here’s a roundup of cider love from our archives.
Apples, the Hard Way
In our January-February 2013 edition, Jim Clark writes about the ever-growing demand for craft cider throughout Manhattan.
The Spirit of 76
When Sara Grady wrote this op-ed in 2011, she hoped for a cider revolution. If the last few years are any indication, New York’s well on the way to fulfilling her wishes.
The Apple of Your Glass: NYC Cider Week Preview
Of course we devote a whole week to the drink. In this Cider Week preview, our drinks writer Amy Zavatto talks with a couple dozen producers as they gear up for the big week.
Fruit, Frost and Fermentation
In our January-February 2013 edition, we talk apples with Eden Ice Cider, whose bottles grace many of New York’s best drinks lists.
Try It Tonight at Good Spirits: Eden Orleans Aperitif Cider
For those that can’t get enough of Eden Ice Cider, here’s some more on their line of aperitif ciders.
Eat Drink Local Profile #45: Apples and Cider
Back in 2010, we devoted this post entirely to why apples are important and where to find them.
Seeds of Change
Our sister publication Edible Brooklyn dishes about Wilklow Orchards hard cider, now available in Brooklyn greenmarkets.
Bringing In da Funk
John Belliveau-Flores and his brother, Anthony, formed Rowan Imports, the first importation and distribution company focused solely on “hard” ciders. Our sister publication, Edible Brooklyn, gives their story in the winter 2013 edition.