Nope, we’re not gonna do it — we’re not going to give in to either side of the Valentine’s Day debate. We’re not going to say that “love sucks” because, in fact, we love love and think that the world could use a whole lot more of it. But we’re also not going to lean too far into the over-the-top romance, because there are infinite types of love beyond the soulmate kind of love. If you are in love, it’s probably something you should celebrate way more often than just on February 14.

That said, Valentine’s Day is a holiday that can be really fun, sometimes in conventional ways, like with a fancy dinner or with chocolates and roses (wait … does anyone actually do that?), and sometimes in more modern ways, like a Galentine’s brunch, or a cozy night mixing up cocktails and eating pizza and too much candy with a sibling. Whatever type of vibe feels right for you, there is a cider that’s just right for the occasion.

Here are 13 ciders you should be cracking open this Valentine’s Day, no matter how you celebrate:

Look at this little cutie from Austin Eastciders! This Texas-based brand always keeps it fun and casual, which is what staying in on Valentine’s Day is all about. Austin Eastciders’ Dry Rosé is firmly on the dry side, and at 5% ABV, you can sip it all the way through Kill Bill (or whatever your Valentine’s Day movie of choice is), no problem. The rosé has tasting notes of crisp apple, rose petals, black currant and hibiscus, and it would make a great pairing with takeout sushi.

If your idea of the perfect date night includes homemade cheese fondue (very MCC fabulous) and goblets of cider, pair your Gruyere dipping with SpaceTime Mead & Cider’s Les Terriens Soltaires. This natural-style cider is this producer’s third in a series of releases inspired by traditional ciders from Brittany and Normandy, France. Made from fresh-pressed apples from Ayer’s Orchards in Ransom Township, PA, this keeved cider is dry and a pleasantly funky.

Instead of a bouquet of flowers (which are totally out of season in most parts of the country right now anyway) try a floral, herbal cider! One of the best-selling offerings from City Orchard, also from Texas, is its Lavender Royale, made with a blend of culinary apples, steeped with lavender from the Texas Hill Country and balanced with local honey. Though it is fresh and botanical, you won’t have that unfortunate “Am I drinking body wash?” experience that sometimes happens with other floral beverages. Find City Orchard’s products at its tasting room in Houston or shop online.

Planning to destroy a box of chocolates with your BFF? Pair all of those super-rich bon-bons with a fresh, fruity cider, like Stem Cider‘s Raspberry Cider. This dry cider is a juicy, balanced sipper with enough tartness to stand up to dark chocolate, milk chocolate and caramel, alike.

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Ciders made from red-fleshed apples are practically meant for this narrow color-schemed holiday. Snowdrift Cider Co.‘s Red Cider, which comes in a cute 500-ml bottle, channels the loving feelings with a beautiful hue and complex profile of bright acidity and nuanced fruit flavors. Tasting notes include: cranberries, watermelon, rhubarb and strawberries (all the red things!), with soft toffee tones on the finish.

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If you can get your hands on anything from Fable Farm Fermentory, we highly suggest you do! The quiet elegance and complex flavors of its ciders and wines are perfect for a special occasion. If you have a few to choose from, try Fluxion, a sparkling apple wine made from the merging of multiple vintages of cider aged in an assortment of wood barrels.

This dry, refreshing cider was made in the traditional method, with maple syrup used to start a secondary fermentation in bottle. According to Fable Farm, “Fluxion is defined as ‘the act of flowing; the matter that flows.'” Isn’t that what we’re all hoping for when it comes to love? Shop online, head to its tasting room in Barnard, Vermont, or peruse one of Fable Farm’s stockists, which are mostly in Vermont, but a few other places, as well.

Reuby True is a fun, collaborative release from Philly’s Hale & True Cider Co. along with Chef Reuben R. Asaram, a local chef specializing in wildly creative tacos. This co-fermentation of red dragonfruit and Asian pears has Galentine’s written all over it. The charming ruby-red color, plus the tasting notes of tangy fruit, flowers and cream, is meant for living room dance parties, preferably with a very Robyn-heavy playlist.

Hoping to spice things up? Ginger ciders bring a real sassy kick to the party and make incredible pairings with some of our favorite takeout options, like Thai and Vietnamese food. Ginger and apples are also cozy companions, as apple’s sweet-tart nature and ginger’s cool heat create a good kind of tension — know what we mean? Hudson North Cider Ginger Citrus is an special extra-spicy ginger cider with notes of orange and grapefruit that’s a real winner for a casual date night.

Valentine’s Day doesn’t have to be all pinks and reds — but sometimes it’s fun to just lean all the way into it. The special Bouquet of Rosé gift set from Finnriver Farm & Cidery, is a love letter to the land, the magic of fermentation and the community surrounding Finnriver! Meant to uplift love and spark joy, this fun collection plays on the stereotypical V-Day gift of floral bouquets but in cider form: the trio includes bright and tart Autumn’s Blush, lush botanical Cranberry Rosehip and the delightfully sweet Raspberry Brandywine.

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If it is pink cider that you’re after, and you want a large-format bottle for your cozy dinner in or out, one of the best of the bunch is Scarlett from Ethic Ciders. This seasonal cider release is a blend of dry farmed heirloom apples (57% Gravenstein, 38% Jonathan and 5% Northern Spy) from its orchard in Sebastopol, CA, with local, organic blackberries and raspberries picked at peak ripeness. The name is a tribute to the cider makers’ young niece, Scarlett, who they say is, “beautiful, playful and wildly charismatic.” Effervescent and dry, with a lush berry finish, it’s a really pretty, really delicious cider. Shop online or use Ethic’s cider finder to locate a shop near you that carries its ciders.

In most parts of the US, February really isn’t berry season. Skip the sad, pale grocery store berries and sip a raspberry cider instead! Nine Pin Cider’s Raspberry is a co- ferment made from a blend of early apple varieties and late season raspberries. It’s tart, balanced and the most charming pink color (break out the coupe glasses for the full effect). For bonus romance points, pick up the Nine Pin Valentine’s Day Gift Box, which includes a collaboration candle between Nine Pin and Collar City Candles and a dozen red roses. This is available only for local pick-up on Wednesday, February 14, in Nine Pin’s tasting room located on Broadway in Albany, NY.

Are you anti-Valentine’s Day, all about it, or ambivalent? Either way, let us know what you’ll be cracking open this year on February 14! Tell us in the comments here, or on the Cider Culture Facebook page.

• Feature photo: Virtue Cider
• Hereford Gold photo: Anxo Cider

The post 13 Perfect Ciders for Valentine’s Day (No Matter How You Celebrate) appeared first on Cider Culture.

Malaika Tyson is one half of the blogging duo Cider Soms, which was started as a way to introduce wine lovers to the world of cider. Created along with her husband Sean, the “Soms” blog seeks to uncover and explain the complexities of ciders in a fun way.

During an icy January week, over 1,000 cidermakers, orchardists, and enthusiasts descended upon Portland, Oregon, for the 14th Annual CiderCon. CiderCon, which started in Salem, Oregon, with only a few hundred attendees, has blossomed into the world’s largest conference for the hard cider industry. Registration was 20% higher than the previous year, with attendees pouring in from 40 different states, including Alaska and Hawaii and Washington DC, and 14 different countries.

Despite the multi-day ice storm, with congregations initially limited to the Convention Center and lobby (I heard it was coined “LobbyCon 2024”), the energy remained high. In chatting with people, I learned that Kelsi Paul, Cidermaster at Taves Estate Cidery, was excited to meet new people and liked that the conference offered opportunities to learn about lots of different topics. CiderCon veteran Gidon Coll (founder of Original Sin Cider) found, “It was enlightening to witness the level of enthusiasm for cider culture in the Pacific Northwest.”

Cider Share, the American Cider Association (ACA)-coordinated industry tasting, featured dozens of cideries from all around the world. Quince cider from Italian cider maker Floribunda was one of the crowd favorites. Cideries from the Northwest were located on the perimeter of the hotel ballroom and inside there were several “islands” of tables. The Northwest Cider Association also coordinated an invite-only special preview hour of Cider Share for wholesalers, buyers, media and influencers to sample cider from throughout the Northwest region.

The conference formally opened on Thursday, January 18, with the ACA’s CEO Michelle McGrath welcoming us to her home city, and ACA headquarters. McGrath highlighted the continued partnership with the Cider Institute of North America (CINA), who coordinated the conference’s production track, aptly named “Making Amazing Cider.” Connecting with Consumers in an Age of Endless Choice was the theme of the conference, and McGrath talked about how cider is a regional beverage, with many cidermakers growing their own fruit. 

The three keynote speakers were multigenerational orchardists Kaitlyn Thornton (Tonasket, Washington), Randy Kiyokawa (Kiyokawa Family Orchards in Hood River, Oregon), along with cidery owner Lara Worm (Bivouac Ciderworks in San Diego, California). Each speaker expanded upon the discussion of the conference’s theme. 

Thornton impressed upon the attendees to understand “what is your why” and the importance of storytelling. Kiyokawa discussed embracing endless choice to connect to the consumer and drive growth and subsequent success of the industry. Worm focused on elevating education, accessibility and sharing stories with a wider audience. I agreed with Worm when she said that cider has more depth and staying power than anything else on the market, but cider is one of the few beverages where consumers quit the whole category if they find something too sweet or too sour.

Following these short presentations, Zoe Licata of Brewbound hosted a panel discussion, investigating the state of the hard cider industry with a selection of cidery representatives from around the country: Aaron Sarnoff-Wood (2 Towns Ciderhouse in Oregon), Casey Baxter (Blake’s Beverage Company in Michigan), Shannon Edgar (Stormalong Cider in Massachusetts), Caitlin Braam (Yonder Cider in Washington) and Eleanor Legér (Eden Specialty Ciders in Vermont). The panel shared their individual takes on the state of the industry. Sarnoff-Wood discussed how national grocer access and visibility is one key driver of growth. Braam acknowledged that smaller cideries also have growth and stock challenges, especially if they want to work with other small businesses. 

Legér, whose cidery makes less than 25,000 gallons each year, talked about how small cideries are focused on restaurants, e-commerce and following the trends of natural wine making. Another trend discussed were low/no and high-ABV ciders. Baxter opined that better-for-you lifestyles and occasions are driving these trends, and while Blake’s introduced a light cider five years ago, it was caught up in the hard seltzer wave. Edgar shared some barriers for the high ABV, or imperial ciders, and noted that when Stormalong introduced an imperial cider, it got some traction but was going to continue to require big marketing pushes. 

After the speaker sessions, McGrath announced that Reps. Earl Blumenauer (OR-D), who was one of the recipients of the 2024 Apple Advocate Award, and Mike Kelly (PA-R) introduced the Bubble Tax Modernization Act of 2024 (HR 7029) to the 118th Congress of the United States. This garnered resounding cheers from the audience! The “Bubble Bill” will amend a carbonation threshold disparity for lower-alcohol wine, cider and mead made with fruit. 

Sonya del Peral (Proprietor & Manager at Nine Pin Ciderworks) sat in on the opening session and she agreed that the industry needs to continue to educate consumers. She was interested in attending the low-ABV panel — like Blake’s, Nine Pin launched a low-ABV cider several years ago and is now revamping the product. I also sat in on “An Introduction to Low-ABV & Non-Alcoholic Cider Production” moderated by Dave Takush (Head Cidermaker and co-owner of 2 Towns Ciderhouse). The standing-room-only crowd illustrated that there is continued and growing interest in this trend. 

There were 37 other educational sessions across several categories, including Crafting Amazing Cider, Doing Better Business, Exploring Cider’s Flavor & Terroir, Growing Bountiful Apples and Selling More Cider. There were also 12 sensory sessions, including a tasting with cidermakers visiting from Sweden and Norway. 

My favorite panel was “The Burden of Burnout.” Focusing on one’s own mental health is something that is often overlooked, especially in an industry so many business owners/operators and their staffs have to grind it out to be successful. As Ellen Cavalli, co-founder of Tilted Shed Ciderworks, said in her “How to Stay Small” panel: “Someone needs to have a day job.” 

The panel, moderated by Katie Muggli, (Founder and Executive Director of Infinite Ingredient), and featuring Maura Hardman (Marketing & PR Manager for Seattle Cider Company), Ben Calvi (COO at Vermont Cider Co.) and  Dr. J. Nikol Jackson-Beckham (Director of Social Impact at the Brewers Association), talked about how important it is to recognize burnout and what leadership’s role is in managing their team’s burnout. 

Hardman noted how it is easier to see burnout in others, but you need to self-identify to take care of yourself. Calvi acknowledged that burnout is hard to address in a manufacturing environment and how challenging it is for leaders to have a sustainable and durable company. 

Jackson-Beckham, known by many as “Dr. J,” discussed how many small producers’ business models are built on burnout, and a real challenge is finding a way to make the numbers work without burning people out. Dr. J also talked about how marginalized groups often come into work feeling they have something to prove and are personally invested in being hyper- competent in their jobs, further exacerbating burnout. Muggli also provided several useful tips and strategies for burnout management (“The antidote to burnout is engagement”).

Several panels also discussed the value in educating consumers while also being authentic to yourself. Julie Rhodes (Strategic Business Consultant at Not Your Hobby Marketing) discussed knowing your market audience (“North Face couldn’t just market to everyone who didn’t want to be cold”) while also recognizing that market launches can take time. In several of the sessions, panelists discussed making your mark, finding effective partnerships and figuring out how to avoid the “beer-ification” of cider, especially with distributors. 

CiderCon always brings in new attendees, including the nine recipients of the Cider is For Everyone Scholarship, and this year the CiderSoms hosted the Newcomers Networking Session, sponsored by Maletis Beverage. There were also several other networking opportunities, including a BIPOC Cider Professional Meetup and an Orcharding Meetup where attendees exchanged apple tree scion wood.

I sat with first-time attendees Jordan and Lesley Zehner of Incline Cider Co. during the Friday lunch session. Jordan mentioned they’ve gone to the Northwest Cider Symposium in the past, and that they’d been having fun at CiderCon connecting with a different group of speakers, and hearing different perspectives from all over the world. Lesley found that the conference sessions had common themes of low/no ABV and consistent marketing.

Scholarship recipient William Santiago (a bartender at Crafted Concoctions), wasn’t sure where he would fit in at CiderCon, but by the end of the conference he had found his calling. Santiago found, “A sense of purpose of what I can do, and what I can bring both to the [cider] side and to the cocktail world, which is where I’m coming from. Being here gave me the opportunity to brighten my horizons, make new contacts [and] try some new flavors and cider styles.” 

CiderSoms has been involved with the Scholarship program since the start and it really warms my heart and excites me when the recipients leave the conference with this kind of energy and clarity. 

The ACA also welcomed their new leadership. Josie Mielke of Urban Orchard Cider Co. and Shannon Edgar of Stormalong were newly elected to the Board. Christine Walter of Bauman’s Cider was elected Board President, a role previously held by Legér for the past three years. Sarah Hemly of Hemly Cider was elected Vice President.

 Overall, CiderCon was an amazing time. We always love making this yearly cider pilgrimage to make connections with our cider family, get to see people in real life that we’ve only seen online, and welcome newcomers into the cider community. There truly is no place like the “Con!” Sean and I can’t wait to host you all next February in Chicago for CiderCon 2025.

Cheers!

• Photos: Brandon Buza

The post CiderCon 2024 Recap: Returning to Our Roots and Looking Ahead appeared first on Cider Culture.

CiderCon 2024 is right around the corner, and just ahead of this industry-leading conference and gathering (held this year in Portland, OR), the American Cider Association (ACA) has announced the recipients of the 2024 Cider is for Everyone Scholarship. The scholarship, which was conceived of by the ACA’s Antiracism, Equity and Inclusion Committee, is meant to “bring individuals from historically marginalized populations within the beverage industry to CiderCon to increase the accessibility of cider education and catalyze the careers and ownership-pathways of these burgeoning cider professionals.”

“This scholarship is one of our best tools for fostering a more diverse cider industry,” says Michelle McGrath, CEO of the ACA. “The scholarship needs to work in lock step with our efforts to create a more inclusive industry so that, as we have more diverse CiderCon attendees, they are surrounded by a welcoming community and equitable environment.”

This is the third year that the Cider is for Everyone scholarship has been offered, and there were four times the number of applications than in the previous two years combined. Each scholarship includes registration, travel and lodging to attend CiderCon 2024, as well as a year of ACA membership and study materials and waived exam fees to pursue recognition through the Certified Cider Professional and Certified Pommelier education and certification program offered by the ACA. The 10 (!) recipients this year were made possible with support from: Yonder Cider, Seattle Cider Co, Nine Pin Ciderworks, 2 Towns Ciderhouse, Alma Cider, the Great Little Box Company, John’s Marketplace, Beer Kulture and Lifting Lucy.

The recipients are:

Recipients are Genevieve Regalado (Benny Boy Brewing), Robert Freeman (EsoTerra Ciderworks), Britt Evans, Javier Naranjo (Oklawaha Brewing Company), Tasmine Fraser (Girl with a Cider Review, Cider Canada), Rae Adams (Wehrloom Honey & Meadery), Emily Ptasinski (Republic of Cider), William Santiago (Crafted Concoctions), Jonathan Osei (Artisanal Brewing Ventures), and José Sabas (Grape Ape). Head to the ACA’s recent blog post for full bios of all these folks.

The Cider is for Everyone scholarship can have an effect that lasts long after CiderCon wraps up for the year.

“There is a stark difference between being invited to an event and actually belonging in a space. The American Cider Association is doing the difficult and meaningful work of building a culture within the organization and the industry at-large that fosters true belonging by challenging itself to thoughtfully and carefully evolve and expand,” says ACA Scholarship Coordinator Olivia Pener, a recipient of the scholarship in 2023. “The rapid growth and development of this scholarship program is both a testament to that thoughtfulness and indicative of the program’s importance. Its transformative impact on the lives of not just the individuals who receive it, but also the industry professionals who interact with recipients, spans far beyond the CiderCon® experience. This program, its participants, its sponsors, and its supporters collectively demonstrate that cider is, indeed, for everyone.”

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Pumpkin ciders aren’t the only seasonal flavors you should be reaching for as the temperatures start to drop! Cranberry cider is an ideal autumnal cider combo: Bright, sweet-tart and beautiful in the glass, these ruby red ciders are perfect for a fall day. They also pair exceedingly well with food, especially roasted meats (here’s looking at you, holiday turkey!). The interplay of the apples and cranberry makes for a refreshing quaff that cleanses the palate between each bite.

Here are seven standout cranberry ciders to try this fall:

Bent Ladder

Bent Ladder Cider and Wine, located at Rittman Orchards in Doylestown, Ohio, is gearing up for the holidays with its winter seasonal release, Mulled Cranberry. This cider is made from a blend of estate-grown apples, cranberries and mulling spices. Along with Bent Ladder’s other unique draft ciders, including Barrel Blues (blueberry cider with lavender aged in whiskey barrels) and Home Slice (apple pie-esque cider infused with cinnamon and vanilla), Mulled Cranberry makes a snappy alternative to all the heavy holiday-focused libations on the market.

“Northeast Ohio has so many great Christmas beers, I wanted to craft something for the gluten conscious folks in our area,” said Matt Vodraska, Bent Ladder’s owner and cidermaker. “Mulled Cranberry is the perfect holiday drink with warm flavors of mulling spices, like cinnamon and allspice, along with orange and lemon peel. It is sweet and tart, pairing wonderfully with so many holiday foods and desserts.”

Mulled Cranberry is available at Bent Ladder’s tasting room and will soon be available at select area bars and restaurants.

Nine Pin Cider

Albany, New York’s Nine Pine Cider launches its seasonal Cranberry Cider every year in November. Available on tap and in 750ml bottles, this scarlet-hued autumnal treat is made with a co-fermented blend of New York apples with cranberries sourced from a bog in the Adirondack hills. At 6.5% ABV, it’s chill enough to share with a few family members around the Thanksgiving table — or keep it all for yourself and enjoy with some New York State goat cheese.

Portland Cider Co.

Portland Cider Co.‘s seasonal release Crangerine, is part of the cidery’s Small Batch Series, and is ready to go for the holiday season. This medium-sweet crimson cider hits tart and juicy, with the fresh combo of Oregon-grown cranberries and tangerines.

“We love the tartness of this cider and how the citrus zest of the tangerines interacts with the fruitiness of the rich red cranberries,” says Lynda Parrish, Portland Cider Co. co-owner. “This cider is perfect for the holiday season—it works well with food pairings, especially the traditional Thanksgiving Dinner, and makes a delicious cranberry cider cocktail as well.”

Crangerine is available on draft and in 19.2-ounce cans. Use Portland Cider Co’s Cider Finder to locate Crangerine at a retailer near you!

Ricker Hill

Ricker Hill Hard Cider‘s Mainiac Gold with Cranberries starts with its classic Mainiac Gold cider, made primarily from Golden Delicious apples mixed other varieties of golden apples, and then adds tart cranberries, for a cider with a nice little kick. The cranberries are grown at Ricker Hill’s family farm in Turner, Maine, which has been in operation since 1803. Though this 5% ABV sipper is perfect for fall, it is available year-round in 750ml bottles. Use the brand’s store locator tool to find Ricker Hill Ciders at retailers in New England.

Thornbury Craft

From its cider house in the heart of Ontario apple country in Canada, Thornbury Craft makes light, champagne-style cider. Its Cranberry Apple Cider is made from 100% Canadian apples and cranberries for a balance of natural sweetness and fruity tartness. Thornbury suggests serving this specialty cider over ice, or with a splash of orange juice (could be fun for brunch!). You can find this in some LCBO stores in Canada or at Thornbury’s Cider & Brew House, just minutes from the historic downtown of Thornbury, Ontario.

Wyndridge Cider

Located on a beautiful farm in Central Pennsylvania, Wyndridge Farm makes a range of craft cider and beer. One of its popular winter offerings is its Cranberry, utilizing PA apples, yeast and real cranberry juice. There are no excessive sweeteners, so this champagne-style cider can show off the wonderful sweet/tart play of the two fruits it’s made from. This fresh, clean-tasting cider weighs in at 5.5% ABV, and it is distributed across 10 states on the East Coast, and it’s also available at Wyndridge’s restaurant in Dallastown, PA.

Urban Orchard Cider Co.

Part of its Berry Series, Urban Orchard‘s Kalikimaka is a semi-sweet holiday seasonal; kalikimaka means “Merry Christmas” in Hawaiian. This 6% ABV cider is infused with cranberries for a tart, bold flavor and a lovely red color. This one only rolls around during the winter season, so look for it in December at Urban Orchard’s tasting rooms (check what’s currently on tap here) in Asheville, North Carolina.

Which cranberry cider cans are you cracking this fall and winter? Does a local cidery in your town make a great version? Let us know!

• Feature photo: Portland Cider Co.
• All other photos: Courtesy of their respective cideries

The post 7 Cranberry Ciders to Sip This Fall and Winter appeared first on Cider Culture.

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Though we believe cider belongs at every celebration, it cannot be denied that Thanksgiving is one of its best times to shine. The patchwork of flavors at this annual fall feast are the perfect backdrop for cider’s bright, refreshing character, and its lower-alcohol content (versus wine) means you can clink glasses and sip to your heart’s content! The Thanksgiving meal also presents ample opportunities to cook with cider, adding complexity and depth to your dishes.

We’re excited to share four new plant-based Thanksgiving recipes with you in our 2023 Cider Culture Thanksgiving Guide; each one includes cider as an ingredient and is 100% vegan so that everyone around your table can joyfully partake. We hope you enjoy them surrounded by friends and family, and make some lasting memories this year!

The post The Cider Culture Plant-Based Thanksgiving Guide appeared first on Cider Culture.

Halloween is my favorite holiday, because I love celebrating all things spooky, ghostly and costumed. The candy certainly doesn’t hurt, either! Whether the candy comes from the pre-Halloween parties or it’s discreetly snatched from a sugar-crazed child’s hoard, you can enhance the candy experience with a skillful beverage pairing or two.

As a cider lover, I’m biased, admittedly, but I really do love cider as a pairing for these autumnal treats. Cider is such a varied category, it’s easy to find just the right cider for all different kinds of sweets. Here are just a few cider and Halloween candies to start our pairings with, but feel free to explore far beyond these brands and types. Have fun!  

Reese’s® Peanut Butter Cups: Embark Craft Ciderworks Whiskey Barrel-Aged Cider

I want a cider with real body to accompany any candy with peanut butter and chocolate. If I get any pairing right, it will be this one, because I eat Reese’s cups so often. They are my very favorite candy year-round. A strong cider pairing needs to incorporate body from some kind of barrel-aging. I like ciders that have spent some time in a spirit barrel, ideally a bourbon barrel. Embark Craft Ciderworks makes a Whiskey Barrel-Aged limited edition cider that is all treats and no tricks.

Twizzlers®: Virtue Cider Michigan Cherry Fruit Belt Cider

Fruit licorice, like Twizzlers, benefits from a complementary pairing: a modern cider with cherry or berries. Michigan Cherry Fruit Belt from Virtue Cider is a lovely option because of its balance and tasteful use of local cherries. This is a way to pair like with like, and use the fruity notes of a semi-dry cider to bridge the gap to a sweeter, chewy candy, like Twizzlers.

M&M’s®: Oyster River Winegrowers Wildman Cider

There’s something so special about M&M’s. Perhaps it’s the fact that this is the only candy that delivers both technicolor, bright hues and chocolate. I recommend pairing M&M’s with a dry, spontaneously fermented cider that uses only apples. Oyster River Winegrowers Wildman Cider will keep you and your guests haunting the cider table for more. What I especially like about this pairing is that the cider allows the sweet milk chocolate to play merrily across the palate, without turning bitter or sickly sweet. Wildman Cider, made with made with apples gathered from wild seedling trees, is unfiltered and made with native yeast fermentation that’s bottle conditioned with no sulfites added, which lends a tangy, feral quality, perfect for the spirit of Halloween.

Candy Corn: Stem Ciders Pear Cider

I know it’s already a controversial opinion to like candy corn, but this is the hill I will die on. There is a time and place for candy corn, and obviously it’s Halloween. Because this candy is such a delicate expression of sweetness, I want something that will blend with that. Pear cider is perfect, because it has sugars in the fresh pear juice that cannot ferment into alcohol, and blended with the apple cider, will maintain a very natural, fruity sweetness. Stem Ciders’ Pear Cider is blend of fresh-pressed pears and apples with notes of caramel and a crisp finish. The aromas and delicacy of this might be enough to sway even candy corn naysayers!

Mounds®: Portland Cider Company Pineapple Rosé

While Mounds aren’t my favorite candy, they are spectacular for fans of coconut and dark chocolate. Too few mainstream candies use dark chocolate, so this provides something fun for pairing. I want to push the coconut into a tropical vibe by choosing a pineapple cider like Portland Cider Company’s Pineapple Rosé. Pineapple goes with dark chocolate and with coconut, so this pairing is a no-brainer!

Red Hots®: Henney’s Vintage Still Cider

Wine pairings for candy sometimes suggest Red Hots with riesling, so I wanted to see how that could translate into cider. I think something off-dry and fruity, yet structured and still, would be perfect. I never like spicy with bubbles, so that means I’m looking for a still cider. Henney’s Vintage Still Cider provides all of that. It drinks smoothly and with rich sophistication, making it an enticing counter-balance to the spark and sharpness of cinnamon candy.

Sour Patch® Kids: Eden Specialty Cider Deep Cut Cider

Sour Patch Kids are a stand-in for a whole category of candies operating on sourness, sometimes to a fairly extreme degree. Being able to tolerate, or even enjoy, these candies was the measure of cool back in fourth and fifth grade. Now that I’m past those years, I appreciate sour candies in a new way, and to pair them, I want something similarly acid-driven in profile, and also wine-like. I think a high-acidity dry cider with a hint of wildness is the only way to go for sour candies. From the line of canned offering from Eden Specialty Ciders, Deep Cut is wonderful as a sour-candy pairing. It’s a great cider for any occasion, but it’s easy to appreciate its full-bodied, hazy texture when it’s contrasting with zingy Sour Patch Kids!

Bonus: Popcorn and popcorn balls are amazing with a spiced cider like Threadbare Cider’s Spiced Cider. Popcorn operates very much on texture, leaving room for more complex flavors in a pairing cider. I like a spiced cider with Halloween popcorn, so we can double-up on seasonal treats. Threadbare’s Spiced Cider is made with cinnamon, ginger, nutmeg and clove, so it delivers many notes of a mulled cider or apple pie, but via cider.

Kids may get trick-or-treating, but pairing cider with Halloween candy is a series of unearthly delights for the 21+ crowd!

• Photos: Dish Works

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The winter provides many opportunities to gather: Between the holidays, epic dinner parties and cozy indoor hygge vibes, there are creative ways to make the most of the dark, cold nights of the season. A special cider is the perfect festive libation to pair with hearty food and keep the conversation lively! If you like to add unique ciders to your cellar to pull from in celebratory moments, the Northwest Cider Club is right up your alley. This quarterly subscription curates beautiful small-batch ciders from makers across the Pacific Northwest, and delivers them right to your doorstep. It makes an amazing gift, and is a surefire way to ensure that you always have some really cool ciders ready to pop open and share with guests! 

The current Northwest Cider Club theme is “Winner’s Circle,” meaning that all of the ciders/cideries in both the Discover Box and Elevated Box were winners at the NW Cider Cup, an esteemed decade-old cider competition. There are some serious gems inside these boxes: stunning ciders made by extremely passionate people — truly the best of the best to pair with your holiday meals and BFF hangs. 

We were thrilled to chat with three of the cidermakers included in this installment of Northwest Cider Club; we hope that by learning their stories, you’ll be even more excited to try their ciders! 

Empyrical Orchard & Cidery

• Location: Snohomish, Washington
• Owners/cidermakers: Adam Wargacki and Elizabeth Lockhart
• NW Cider Cup 2023 Best New Cidery of the Year
• Cider in the NW Cider Club Elevated Box: Abstract, a single-varietal Harrison cider, cryo-concentrated and barrel-aged; 12.1% ABV

Excerpts from a conversation with Adam Wargacki and Elizabeth Lockhart:

We started making cider because: We had some early success in amateur cidermaking, and so we started an orchard project to support it. We planted our orchard of 1,000 trees, mostly European and American cider apples and some perry pears, about 8 years ago. Now about 30% of production comes from our own orchard. We’re new and not on a lot of shelves yet! – Elizabeth 

Our ciders are: Really rich and intense, aiming toward higher alcohol levels. Very sippable, and hopefully highly valued. Most of our ciders are wild-fermented, blended, barrel-aged and made in the champagne method. We want to push the quality of cider as high as it can possibly go. We want to make cider almost physically impossibly good. – Adam 

In the orchard, our philosophy is informed by: My career working as a biochemist, specifically in biofuels. In biofuels, concentration is key, and we’re bringing the same philosophy to cidermaking. We’ve borrowed from traditional, modern and even newer sustainable approaches to try to grow amazing fruit and make the most intensely flavored ciders we can. Our overall stance is the beauty of the orchard, and the cider is a byproduct of that. – Adam

Elizabeth and Adam Wargacki of Empyrical Cider

What it means to be NW Cider Cup Winners: It’s data for us. Our name is Empyrical; we have to have our ciders peer-reviewed. We couldn’t claim they were as good as they are unless the very best in the industry were tasting them and agreeing with us. We’re putting these ciders in front of the most knowledgeable cider enthusiasts in the country, and the feedback we’ve received has been incredible. That raises the bar for us, and guides us. – Elizabeth

Our cider in this quarter’s Northwest Cider Club box is: A single-varietal Harrison cider that we’re just releasing for this box! It’s traditional: very phenolic, leathery and spicy with some cinnamon holiday spice, not overly fruity like a lot of modern ciders. It reminds us of an Old Fashioned, with dark caramelized fruit and barrel notes. Like all of our ciders, the artwork and imagery on the bottle come from our pomological library, a collection of literature that we’ve been amassing and hope to make available to others soon. – Elizabeth

Pair Empyrical Abstract with: Light desserts or nuts and cheeses, or sip as you would an after-dinner cocktail.

Union Hill Cider

• Location: East Wenatchee, Washington
• Owners/cidermakers: Drew and Katja Handley
• NW Cider Cup Gold Medal in the Botanical Hopped category
• Ciders in the NW Cider Club Discover Box: Liquid Limber, a gose-inspired hopped cider, 7.8% ABV; and Wildwood, a wintry barrel-aged blend; 7.4% ABV.

Excerpts from a conversation with Katja Handley:

Our history with apples goes back: For 50 years! My husband is a third-generation orchardist, and his family has had an orchard here in the valley for half a decade. They grow fruit for culinary purposes, the fresh market, and in 2016, we started getting excited about cider. My husband and his roommate tried to make cider in a carboy in their closet, and it was undrinkable! 

An important part of our cidermaking journey was: Stumbling across Snowdrift Cider, which is also here in East Wenatchee. We became friends with them and learned more about cidermaking and cider-specific apples. From there, we planted new orchards and grafted some of our established orchards over to cider-specific fruit, like Dabinnet and Kingston Black. We have nine different varieties now. In 2018 we first started our company; it’s Drew, two of his childhood friends and my father-in-law running it. From there we’ve become bigger and started a tasting room. But we’re still very much just a family and friends making cider and sharing our craft and our love for these cider apple varieties.

We first started making our cider in: A little garage on Drew’s grandfather’s property where we lived. Once we outgrew that and built a shop to have more room for pressing and tanks, we transformed that little garage into our tasting room. Two years ago we put in a little stage and a tiered lawn, and started hosting live music, and then we built a bigger tasting room, with a lot more indoor seating. We’ve built a little community gem! People bring their kids and dogs, socialize and drink cider and eat food; that was our dream all along, to have this little spot where people can gather and be together. 

We enter cider competitions because: There’s so much work that goes into making cider, and recognition is always special and helps keep you motivated. It was our first year entering the NW Cider Cup and our hope was to gain some clarity on if what we’re doing is as good as we think it is. Judging your own product can get a little one sided. We were incredibly honored to take home a gold medal for our Liquid Limber, a personal and tasting room favorite. 

Our ciders in this quarter’s Northwest Cider Club Box are: Wildwood and Liquid Limber. 

Wildwood is our newest cider. It’s pretty different from what we’ve done before. Most of what we grow are bittersharp apples, which are more acid-driven, but this is made from bittersweets. The cider is barrel aged in red wine barrels for over a year, for an amber-colored hue and a well-rounded and layered flavor. It’s tannic, smooth and just a little sweet, with notes of dried apricot spiced wood and baked apple.

Pair Union Hill Wildwood with: Cheesy, rich foods, like risotto, chicken alfredo or other fall pasta dishes.   

 Liquid Limber is a cider Drew came up with when he was skiing with a friend. He thought, instead of limbering up, maybe you could just have a cider and then go skiing! It’s a cider aged on grapefruit, lemon and coriander and a touch of sea salt, hopped with Galena hops. It’s our winter seasonal that’s really fun, fresh, complex but also very easy-drinking. Inspired by gose-style beers, it’s the perfect balance of hoppy, zesty and a little salty.

Pairings Union Hill Liquid Limber with: Simple bold fare, like a burger and fries, prosciutto and goat cheese pizza or a pulled pork BBQ sandwich.

Swift Cider

• Location: Portland, Oregon 
• Owner/cidermaker: Aidan Currie 
• NW Cider Cup Bronze Medal in the Fruited Cider category 
• Cider in the NW Cider Club Discover Box: Swift Cider Blueberry, a refreshing, floral fruited cider; 5.1% ABV.

Excerpts from a conversation with Aidan Currie:

I had the idea to start a cidery: Back in 2011 when I couldn’t find any local cider in Portland. There were beautiful wines and craft beers, but no real craft cider on any of the bar taps around town. I thought, the Pacific Northwest produces 85% of North America’s apple crop but nobody out here is turning it into alcohol. I’d already started a root beer company in college, and worked at Deschutes Brewery, so I had a bug for fermentation and small business. 

In the beginning phases of my cidery: There was a lot of learning and scrapping it with small and limited resources. We grew into a bigger facility about five years ago, with larger tank capacity, and became a more distributed cider brand. 

We’re known for: Dry and semi-dry ciders made from apples and fresh-pressed or whole fruit. We’ve always tried to differentiate ourselves from the big cideries that use concentrates and very little fresh fruit. We like to experiment, too. For years we’ve been selling 3 to 5 main ciders, and up to 40 small-batch releases a year. 

My thoughts on cider competitions and awards are: These days, I get so many emails from cider competitions I’ve never heard of, it can feel like a scheme sometimes. But the NW Cider Cup, that’s the exact other side of the spectrum. They’re trying to do everything right, and they’ve gotten better with experience. They define styles that are common in the market, and do training to educate the judges. And the judging is really good; people take their time with it. For us small cider brands, even sending a few bottles to a competition is precious to us, so the judges honoring that effort and giving feedback is important! 

Our cider in this quarter’s Northwest Cider Club box is: Swift Blueberry Cider, which was an award-winning cider at GLINTCAP and the NW Cider Cup! People make a lot of fruited ciders with concentrates and sugar, but ours is made with Northwest blueberries for a real, fresh blueberry character, with a medium sweetness. It’s a clean fruit-forward cider, with blueberry on the nose, and a little bit of spicy, fresh jammy blueberry on the palate. We don’t add sulfites to our ciders which helps the cider develop in the can, so this actually ages well! Over time, you’ll see more jammy flavors and apple notes pop through the cider. 

Pair Swift Blueberry Cider with: A fatty fish or a straightforward steak; or sweet treats, like fresh baked blueberry muffins, or high-quality dark chocolate or chocolate truffles.

There is so much more to explore in the winter Northwest Cider Club boxes! Head to the Northwest Cider Club website to get the full deets, and don’t forget to join the club by November 9 to ensure delivery in plenty of time for the holidays.

• Bottle/can shots: Northwest Cider Club
• All other photos: Courtesy of their respective cideries

The post The ‘Winner’s Circle’ Boxes from the Northwest Cider Club Are for Pairing & Sharing appeared first on Cider Culture.

Just about this time every year, like clockwork, we wake up one day in September and realize: Oh snap, pumpkin cider season is here again! How can that be possible when we’re still wearing tank tops and low-key debating whether to turn the AC back on or not?! Whether you love them or hate them, pumpkin ciders — along with pumpkin-everything else — start popping up left and right, as if to say, “Yes, it IS autumn and yes, you WILL celebrate with something orange and vaguely spicy in hand.”

We know there’s a lot of negativity around pumpkin spice, ranging from bewilderment to its seemingly iron-clad position in food-trends-that-won’t-die, to downright scorn. On the one hand, we get it. Does the world really need pumpkin-spiced cereal, protein bars, almonds, yogurt and peanut butter (all things we have for real seen at the grocery store)? But, on the other hand … pumpkin cider can be really and truly delicious.

Regardless of where you fall on the issue, you’re sure to encounter some pumpkin ciders in your local cidery/bar/bottle shop soon, if you haven’t already. If you want to wait ’til the first frost to start channeling fall vibes, we totally get it, but if you’re ready to give into pumpkin spice everything, here are a bunch of awesome pumpkin ciders to try:

ACE Pumpkin Cider

Sebastopol, CA’s ACE Cider was ahead of the curve on the whole pumpkin spice thing, first releasing this seasonal special in 2010! The ACE Pumpkin Cider is full of rich flavor that will leave you craving more. As suggested on its website, this pumpkin cider mixed with a full-bodied lager would make a fantastic snakebite (your new signature Halloween drink, perhaps?). Use ACE’s Cider Finder to locate its products near you!

Ash & Elm Cider Co. Autumntide

https://www.instagram.com/p/BnWon00BCWo/?taken-by=ashandelmcider

A good pumpkin cider must start with good cider, yes? That’s why we’ve got big hopes for Ash & Elm Cider Co.’s Autumntide, its fall seasonal pumpkin cider, made with real pumpkin and a smooth blend of hand-ground baking spices, coming in at 6.5% ABV. Like all of Ash & Elm’s wares, the base cider is made from 100% pure apple juice, sourced from family farms in Indiana and Michigan. Try it in cans, or by the glass in its Indianapolis tasting room or look for it in bars and liquor stores across the state.

Awestruck Ciders Hometown Homicider

https://www.instagram.com/p/CE1o_8GDN3N/

Though this very-limited release came out in mid-August, it appears as if Awestruck Ciders Hometown Homicider is still available for purchase through its online shop in 750ml bottles. This creepily-named, barrel-aged cider blends pumpkin flesh and toasted spices and weighs in at 6.8% ABV. Fun fact: All Awestruck Ciders are made with 100% New York apples, are gluten-free (obvi) and, as of 2015, are also completely vegan!

Blake’s Apple Lantern

Blake’s Hard Cider’s popular limited season release, Apple Lantern celebrates the season of campfires, sweaters and pumpkin carving with the cozy combo of oven-roasted pumpkin and a blend of five handpicked Michigan apples. Crisp and spicy, this 6.5% ABV cider is off-dry and great for cold weather sipping. While not technically a pumpkin cider, Blake’s Caramel Apple also deserves a mention for its autumnal spirit. Dessert-like semi-sweet hard cider meets smooth caramel sweetness with tart green apples, with no artificial flavorings or sweeteners. Shop online or use Blake’s cider locator to get your fall cider fix!

Portland Cider Company Pumpkin Spice

Take the savory flavors of fall, blend them together, add a pinch of delicious and you get Portland Cider Company‘s Pumpkin Spice Cider. Boasting all the spices found in your favorite pumpkin pie (cinnamon, nutmeg, cloves, allspice and ginger), plus a blend of 100% Northwest apples fermented to medium-sweet, this cider is a nod to all of the cozy flavors that make autumn feel like autumn. This year, Portland Cider’s seasonal fall favorite is back in style, available in 19.2-ounce “proper pint” cans, as well as on draft.

Find Portland Cider Co.’s Pumpkin Spice through October in cans and draft kegs at Portland Cider Co.’s two taprooms and at select retailers in Oregon, Washington, Northern Idaho, and Northern California.

Swilled Dog Hard Cider Pumpkin Patch

West Virginia’s Swilled Dog Hard Cider is getting in on the gourd action with its newly-released Pumpkin Patch cider. This fall seasonal is a blend of tart and sweet apples kicked up with fresh pumpkin and chai tea spices. Suggested pairings include: football, bonfires and hayrides. Shop on Swilled Dog’s webshop, or find six-packs at your favorite cider retailer in West Virginia and Virginia.

Woodchuck Cider Pumpkin

Yes, Woodchuck’s Pumpkin Cider is back, just in time for fall, and this time, it’s in cans! With fresh red apple flavor mingling with rich pumpkin and a kick of pumpkin spice, this cider ups the cozy factor with oak aging. The result is a light copper cider with aroma notes of oaky squash and butterscotch, and subtle earthy flavors of vanilla and caramel.

“When we look at our limited release plans each year, we listen to what our customer partners and fans are asking for,” said Bridget Blacklock, Vice President of Marketing. “Pumpkin has been a style that everyone requests so we wanted bring back the original pure pumpkin taste with new complexity to give our fans something special.”

Woodchuck Pumpkin is being released first on the East Coast and Central regions, with distribution growing throughout the Fall.

Wyndridge Cider Co. Pumpkin Spice Hard Cider

This producer in Central PA, which also makes beer, wine and craft sodas, dabbles in plenty of fruited ciders, like cranberry, black cherry and blackberry mojito. They go big with wintry flavors, too, including pumpkin spice hard cider, a blend of late harvest apples matured in stainless steel, then conditioned on pumpkin purée and fall spices, and sweetened up with dates and maple syrup. Order online or look for it in markets and shops via regional distribution.

Honorable Mention

(Not exactly pumpkin ciders, but autumnal enough to consider part of the club)

Blue Toad Hard Cider Harvest Fest

https://www.instagram.com/p/BnkPdfonn-I/?taken-by=bluetoadhardcider

At 6% ABV and semi-dry, this seasonal release from Blue Toad Hard Cider (based in both Rochester, New York and Nelson County, Virginia) offers notes of clove, cinnamon and spices. High praise from fans include that it’s like “autumn in my mouth”and “the holidays in a glass.”

Nine Pine Cider Apple-Pie Secco

Nine Pin Cider celebrates the bounty of autumn with its seasonal release, Apple-Pie Secco, usually out in the early fall. This cozy cider is made with 100% New York apples that are fermented then aged with vanilla and cinnamon for a comforting and refreshing result.

Okay, let’s hear it: Are you a pumpkin cider lover or hater? If you’re on the pro-team, which cidery makes your favorite pumpkin cider?

• Feature photo: Woodchuck Cider
• Apple Lantern and Caramel Apple photo: Blake's Hard Cider

The post 8 Pumpkin Ciders to Try If You’re All About Those Autumn Feels appeared first on Cider Culture.

In our monthly column, “Cider Loves Food,” contributor Meredith Collins (blogger extraordinaire at Along Came a Cider) is looking at different cuisines and finding the perfect ciders to help take your meals to the next level.

When I don’t feel like cooking, one of my go-to dinner solutions is sushi and Japanese food. This cuisine makes for some great cider pairing, because the levels of intensity are easy to match between different ingredients and different ciders. And, as always, cider’s acidity serves as a brilliant driver for food flavors.

I love Japanese food, but I’m no expert. My expertise is cider, and I’d like to think I have something to offer in terms of pairing principles as well. But for this topic, I wanted to consult someone more familiar with Japanese food. Of course, my first thought was Lee Reeve, the brain behind InCider Japan, Japan’s only bilingual cider magazine.

When I asked Reeve about pairing cider with Japanese food, here’s what he had to say:

“What’s exciting about pairing ciders with Japanese food is much of the cuisine here is regional, so there’s always something new to find and try. Recently, I discovered a local pickled dish that pairs amazingly with dry ciders. Also, wasabi-complimented vegetables go great with other ciders. What I try to look for are very simple dishes or foods that might seem unimpressive, and then bring them to everyone’s attention with cider. Conversely, most Japanese ciders tend to be extremely dry with little apple character, so I also look for Japanese ingredients that complement or contrast with heavier apple-body ciders.”

Reeve is also extremely active spreading the word about cider through events and social media. You can find him on Instagram as @inciderjapan.

Here are a few of my own recommendations, based on some of my favorite Japanese dishes to either order at restaurants or make at home.

Edamame

For anyone who has wondered about the brilliant green pods served as appetizers at many Japanese restaurants, they are edamame: young soybeans either boiled in salt water or steamed and then salted at the table. People shell them and eat them immediately, an interactive communal starter that makes for excellent conversational accompaniment. Edamame flavor is green, grassy, herbal and mild. In terms of cider, this makes edamame very flexible to pair.

I love pairing edamame with a semi-dry hopped cider. Doc’s Dry Hopped Hard Cider makes a particularly good choice, because it’s so balanced and approachable. Though the name mentions dryness, the cider is more like a friendly semi-dry. I also think Ploughman Cider’s Lummox from Pennsylvania tastes great with Edamame. This Citra-hopped cider flaunts nice herbal, grassy and piney notes.

Okonomiyaki

My favorite dish in all of Japanese food is okonomiyaki. This cabbage pancake is fried, salty, crispy and often topped with both Japanese mayonnaise and barbecue sauce. What you taste in Japanese mayo (sometimes called Kewpie mayo) is different from what’s in the American grocery store tubs. It uses rice vinegar, more egg yolks, and a few spices. It’s the most exquisite casual street food imaginable! The flavors are strong and complex, so the pairing needs to be bold, as well.

With my okonomiyaki, I prefer a semi-dry cider, sometimes even one fermented or blended with other fruit — this dish can handle it. I had ÆppelTreow’s Bunting Berry Cider this summer, and it’s perfect for this pairing! Another excellent choice is 2 Towns Ciderhouse Made Marion with marionberries. Both of these ciders have some sweetness but lots of acidity from not just apples, but also the berries that they are blended with.

Takoyaki

Staying in the realm of delicious fried snacks, cider goes awesomely well with takoyaki, little dough balls stuffed with meat or seafood, often octopus. I prefer mine with no octopus, but instead, with smoked salmon and ginger or sweet corn and tofu (these are just a few of the ways my talented friend Danielle makes takoyaki). There are dozens of ways to make it, what’s important is using the specially-shaped cast-iron grill pan that makes takoyaki just the right size.

For the right cider, bring extra-bubbly, dry ciders to pair with this airy, rich concoction. I prefer something with a little farm and funk for this particular pairing, as well. I love the Farnum Hill Farmhouse Cider. To most palates this tannic bubbly cider will be perceived as though it’s on the dry side. It has richness, sparkle and structure — everything that’s necessary to pair with a savory treat like takoyaki. Another great pairing is Sea Cider Farm & Ciderhouse’s dry and bubbly Wild English. This cider has enough body and presence to balance, but never overpower, this super-fun snack.

Sushi

Sushi is not just one dish, but many. I’ll describe three primary styles of sushi here that all can present a wide variety of different ingredients. Cider can work with any of the three, but the balance of textures and flavors will be very different, based on the different uses of rice and seaweed, as well as the primary ingredient.

Maki is my favorite kind of sushi. I like simple rolls with one or two ingredients, rolled in sushi rice and wrapped in seaweed. Maki works really well with a semi-dry rosé cider like Kite and String’s Rosé, with it’s blend of Cab Franc grapes and apples, or Eden’s Specialty Cider’s Imperial 11° Rosé cider. Both of these ciders are powerfully tart while still being fruit-forward and approachable.

Nigiri is fish, seafood, egg, or vegetables layered on top of sushi rice. If the nigiri uses a bolder fish, or highlights earthier flavors, it’s time to go heavier in terms of the pairing cider. The same can be said for sashimi, which is simply the thin slices of seafood or meat without any rice.

This is when I’d choose a lightly sparkling cider, with either some tannic presence or barrel aging (or both). Dunkertons’ Black Fox Organic Cider makes a fine choice, as does Tilted Shed’s Barred Rock. These two ciders are very different from one another, but I recommend you put the Dunkertons with yellowtail and the Tilted Shed with freshwater eel.

Dumplings

Dumplings can be as varied as sushi, including potstickers and gyoza. They can be served in broth, steamed, or fried, and the fillings can include minced vegetables, kimchi, shrimp, or meat. My mouth is watering just thinking about the delicious dumplings I’ve had with mushrooms, cabbage and crumbled tofu!

These are strong flavors that require similarly powerful ciders. My first recommendation is the rich and tannic Understood in Motion 03 created by Angry Orchard Cider’s Ryan Burk and Tom Oliver of Oliver’s Cider and Perry. It’s silky and structured, perfect for pairing with fried dumplings. If you prefer your dumplings a touch healthier — either steamed or in broth — I think choosing a fruity yet dry cider is key. Virtue Cider’s Heritage Harvest Blend is zingy and crisp, with notes of stone fruit and green apple, something to contrast hearty, soft dumplings.

There are so many options; just think of these ideas as a place to start! Here’s one last word of advice I got from Lee about his pairing process to help you. Lee says, “With any Japanese ingredient or food or dish, I first taste and try to understand what qualities make it interesting. Then I think whether I want to integrate or counter those qualities with cider.”

That makes all the sense in the world, and it makes a great reason to seek out both new Japanese dishes and new ciders. I’ll happily raise my glass to that!

Ready for more cider and food pairings? Check out our suggestions for cider and Mexican food, cider and brunch and cider and CSA veggies!

• Photos: Dish Works

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If you want to capture the juicy center of summer, the essence of fall or the buzzy (sometimes soggy) emergence of spring, go camping. Immersion in nature is one of the best ways to stay present, connect with friends or family and unplug from the noise of the world at large. Whether you’re a hardcore camping minimalist, or prefer a cushy glamping situation, nearly every state has plentiful parks and campgrounds to explore.

Just as important as packing bug spray and an extra bathing suit is figuring out what you’re going to cook and eat while camping. Cooking over a fire or a tiny camping stove presents its challenges, but can also be blissful in its simplicity. When it comes to beverages, our vote is obviously cider! There are so many ciders for camping — truly, one for every mood — from fizzy crushers for afternoon idling, to rustic, bold ciders for midnight stargazing.

Here’s our little cheat sheet for all your camping cider needs, so you can get back to locating your favorite flannel and hiking socks:

First things first, you’re going to need a cooler. Depending on your camping context, this might be the perfect occasion to break out your vintage Coleman or fancy new Yeti. We suggest bringing two coolers: a structured one for food, where items can be easily stacked, packed and otherwise Tetris’d for maximum efficiency, and a soft cooler with cold packs for drinks. This additional cooler not only helps prevent the food cooler from being opened too many times (letting out that nice chilly air), but gives you a tote-along option if you want to bring a few cans of cider along on hiking, canoeing or swimming adventures.

Also, be sure to throw in a couple of can koozies, as well as a few plastic or metal cups, and a wine key if you’re toting any 750-ml bottles along. Don’t get stranded in the middle of the woods without a way to pull a cork!

Now, on to the ciders:

Bagnums: This up-and-coming cider format is one of the most efficient ways to bring a decent quantity of cider on a camping trip. These handy bags (literally — they have handles) hold 1.5 liters of still cider, which should be plenty to pair with a few campsite dinners. You can even use them to make a Cider Bicicletta if you get the cocktail urge!

• Milk & Honey 2021 Golden Russet Cider: This single-varietal beaut is still and dry, with a luscious tropical fruit profile and a rounded, balanced palate.
• Farnum Hill Extra Dry Still: This OG bagnum brings plenty of bright acidity with tannic structure, and fresh finish.

Lunchtime Ciders: Providing you’re not doing any bouldering or other extreme-ish sports, camping is a nice time for a little day drinking. For lunchtime ciders, we love floral, co-fermented ciders to echo the woodsy environment that’s your temporary home.

• Art + Science Cider 2021 Pollinia PetNat: This sparkling apple/grape co-ferment combines 60% dessert pears and 40% Melon de Bourgogne grapes, fermented with native yeasts .
• Rose Hill Ferments Seckel Pyder: Floral and tart, this pyder is a co-ferment of 72% Seckel pears, 24% apples and 4% quince.
• Durham Cider + Wine Life is But a Dream: Gala, Fuji and Newtown Pippin apples meet apricot and loquat for a cider laced with lavender aromatics and salinity.

Thirst-Quenching Ciders: For post-hikes and lake swims, hot dogs and an easy-drinking cider are what should be on the menu! Bring a few extra cans, because you know you’ll want them!

• Hudson North Standard Cider: This outdoorsy cider brand created a crisp and full-bodied cider with way less sugar than many bigger cider brands.
• Citizen Cider Coddiwompler: A hazy, tart, fruity cider with passion fruit and cascade hops, this one for the beer lovers in your crew.
• Fenceline Cider Seedling: This crusher is slowly fermented for a refreshing and off-dry flavor with balanced apple notes.
• North Country Non-Alcoholic Cider Seltzer; If alcohol isn’t your jam (or you just like some zero-proof alternatives from time to time), pack along a some n/a cider seltzers (a blend of fresh-pressed cider and bubbly water) for maximum refreshment.

Smoke-Edged, Tannic Ciders: We’d like to challenge the notion that only guzzle-worthy ciders are for camping. For certain moments, like chilling having deep conversations with your besties by the bonfire, try a cider that’s complex and mysterious.

• Alpenfire’s 2021 Dabinett/ Yarlington Mill Estate Cider: This dual varietal combines the aggressive, beautiful bitterness and tannic power of Dabinett with the floral nature of Yarlington Mill for a cider that is expertly balanced. A perfect pairing with s’mores, just saying.
• Finnriver Fire Barrel Cider: Echo the curls of smoke coming off the fire with this potent barrel-aged cider, a blend of organically grown cider apples slow-fermented, serving whiskey vibes with notes of leather, dark fruits and spicy heat.
• Virtue Cider Belleau Wood 2022: This is Virtue’s first cider aged in new wooden foeders, which lends powerfully cozy notes of oak, vanilla and cinnamon.

If You’re Backpacking, Hiking or Canoeing In (props): Without a car, you probably won’t want to lug the extra weight of cans or bottles, plus keeping things chilled is trickier. This might be a good time to dig out that flask from the back of the junk drawer and fill it with pommeau for fireside sips. Or, if you don’t mind toting a bit more stuff, making cider cocktails is easy enough: Fill an insulated water bottle with ice and the pre-mixed, non-cider ingredients, then bring one or two cans of cider to finish the cocktail once you’re settled in the for the night. We suggest a cider margarita!

What are your fav ciders for camping? We wanna know!

• Can photo: Hudson North Cider
• Other photos: Pexels

The post Ciders for Camping: Tips, Suggestions and Recos appeared first on Cider Culture.