Celebrate the New York Cider Revival and Win Your Own Cider Library!

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It’s The 3rd Annual Cider Revival at the New Amsterdam Market in New York City Sunday, November 24.

Visit The New York State Cider & Thanksgiving Market for a chance to win Your Own Cider Library AND Support The New Amsterdam Market.

Enter to win an amazing Cider Research & Reference Library – several publishers have generously donated some terrific books – perfect for the cider & apple lover or the cider curious. For yourself or for gift giving.

WAIT There’s MORE!

The Cider Research & Reference Library includes a few bottles of real New York cider!

Stop by the main Market table on Sunday Nov. 24th, and enter to win The Cider Library with Libations! Tickets $5 each or $10 for 3. Such value! and for a good cause.

All proceeds to benefit The New Amsterdam Market.

Take a look at the books included in the Cider (and Apple) Research & Reference Library:

Cider Hard & Sweet: History, Traditions, and Making Your Own 3rd Edition by Ben Watson, The Countryman Press, 2013.

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Taste, Memory: Forgotten Foods, Lost Flavors, and Why They Matter by David Buchanan, Chelsea Green Publishing, 2012.

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The New Cider Makers Handbook: A Comprehensive Guide for Craft Producers by Claude Jolicoeur, Chelsea Green Publishing, 2013.

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The Drunken Botanist by Amy Stewart, Algonquin Books, 2013.

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Worlds Best Ciders by Pete Brown & Bill Bradshaw, Sterling Epicure, 2013.

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Apples of North America: 192 Exceptional Varieties for Gardeners, Growers, and Cooks by Tom Burford, Timber Press, 2013.

True Brews: How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Mead, Kefir, and Kombucha at Home by Emma Christensen, 10 Speed Press, 2013.

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Johnny Appleseed And The American Orchard: A Cultural History by William Kerrigan, Johns Hopkins University Press, 2012.

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Apple Lovers Cookbook by Amy Traverso, W. W. Norton & Company, 2011.

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Cider Handbook from Scott Labs, 2013.

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Stop by the New Amsterdam Market this Sunday, November 24th, to celebrate the New York Cider Revival, enter to win this swell cider library, and get your holiday marketing done.

Link: newamsterdammarket.com

Directions: newamsterdammarket.com/map.html

Cider Review: Breezy Hill Orchard Barrel Tasting. Cider Salon: Six Samples and Ciders. Cider 52

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Cider: (6) Various ciders and barrel samples.

Maker: Breezy Hill Orchard and Cider Mill

Origin: Staatsburg, New York

website: www.hudsonvalleycider.com

Fruit: Apple. Various orchards.

Cider Maker: Elizabeth Ryan


Cider: Hudson Valley Farmhouse Stone Ridge Scrumpy

Maker’s Style Notes: It’s alive! Fresh apple flavors and the aromas of yeast, some residual sugar, and natural carbonation in the bottle bring you a drink for all seasons. No sulfur, very unfiltered.

Our Impressions: A full round mouthfeel, yeast and honey aromas, apple syrup sweetness, effervescent.


Cider: Hudson Valley Farmhouse Farmhouse Cider

Maker’s Style Notes: American apple varieties grown in the Hudson Valley and a bit of sweetness make a refreshing beverage that can be sipped by itself or with a meal. No sulfur, not filtered.

Our Impressions: A favorite old friend that we always enjoy visiting. Zesty and alive, a refreshing anytime cider. Provokes rustic 18th century thoughts.

Cider: Hudson Valley Farmhouse Apple Seed Cider

Maker’s Style Notes: A blend of American and European cider apples creates rich, more complex aromas. Strong acidly like crisp white wine means you can pair this cider with any meal. Barrel samples, unfiltered.

Our Impressions:  Winey. Reminiscent of Sauvignon Blanc. Crisp and silky.

Cider: Hudson Valley Farmhouse Lady Apple Cider

Maker’s Style Notes: A single varietal. Unfiltered. Made by the ancient Pomme d’api. Brought by the Romans to England.

Our Impressions: Easy drinking. Mellow apple flavor. More sweet than tart but balanced. A fine lady indeed.

Cider: Dabinett Blend -Barrel Samples

Maker’s Style Notes: A beloved French variety. Complex flavors and more tannins. Unfiltered.

Our Impressions:  Pleasing subtle structure with soft tannins and a smooth light sweetness.

Cider: Ellis Bitter Blend – Barrel Samples

Maker’s Style Notes: A unique blend of bitter and acidic apples. Unfiltered.

Our Impressions: Complex and intense. A diverse array of bitter flavor elements are present more so than we have ever experienced as most commercially available ciders tend to have one or two bitter notes if any at all. Symphonic with lots of tannins and acid that support and supply structure. Delectably illustrates the concept of blending for structure and balance and unique fruit expression. Makes us curious to find out more about the old English cider apple, Ellis Bitter, used in this blend.

Note: All of these ciders and barrel samples were tasted May 10, 2013 at the Cider Salon hosted by Jimmy’s No. 43 to benefit Breezy Hill Orchard and Cider Mill and their campaign to raise funds to Rebuild Historic Cider House at Greenmarket Farm Breezy Hill. Find more about funding and rewards via Kickstarter.

Cider Knowledge: This type of tasting is a terrific way to get a glimpse into the growers and cidermakers process and learn a bit about how they approach fruit choices and utilize blending in the development of their fruit and cider portfolio.

Note on fruit sources: Elizabeth Ryan is the primary grower and principle cidermaker. Multiple orchards supply the fruit for these ciders.

 

Cider Review: Breezy Hill Orchard Hudson Valley Farmhouse Cider: Cider52

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Cider: BREEZY HILL ORCHARD HUDSON VALLEY FARMHOUSE CIDER

Maker: Breezy Hill Orchard and Cider Mill

Origin: Staatsburg, New York

website: www.hudsonvalleycider.com

ABV: 4.5% ABV Bottle: 2 litre growler, screw cap

Maker’s Style Notes: Produced by Elizabeth Ryan of Breezy Hill Orchard. Hudson Valley Farmhouse Cider is fresh, unfiltered, unsulphited, authentic artisan farmhouse cider. It has a shelf life of 2-4 weeks and must be kept refrigerated. Slightly effervescent…a rare opportunity to enjoy a truly authentic beverage.

Fruit: Apples.

Tasting Notes – In The Glass: Opaque golden amber. Effervescent with mostly tiny bubbles. The primary flavors are all fruit but of various types: Pear, Tropical Fruit, Banana, Citrus, Culinary Apple. Vegetal and floral notes. Grass and Vanilla. Medium body with a silky mouthfeel. Sweetness balanced by salinity. Acid and bitterness are present but in low levels.

Rustic and easy drinking like a Saison.

Our Pairings – The Tasting Lab: Drank solo (before breakfast!) – but mused on cured meats, bitter greens, fudgey blue cheeses and best pairing of all – Maple Bacon Donuts. This one makes us think of our colonial forebearers. Surely Ben (Franklin) quaffed a beverage like this before bustling off to invent something extremely useful.

Red Flannel Hash (hash with beets) just begs to be paired with breakfast cider – channel your inner lumberjack.

Overall Impressions: This IS Breakfast Cider. Of course discerning cider drinkers may certainly find other times of day to enjoy this most wholesome and refreshing drink.

Tasting was over a period of days and the cider is so fresh and alive that each day it offered a different profile and was SO lively. Sweet, silky, astringent, slightly effervescent, and bursting with all kinds of apple cider goodness. We love this cider. High marks for transporting qualities.

If we were having Breezy Hill Orchard’s Hudson Valley Farmhouse Cider with donuts for breakfast we might try something like:

Dynamo Donut Maple Glazed Bacon Apple Donuts – AND they make a Quince Crumb Donut.

EVERYDAY is Bacon Donut Day.

Donut Plant‘s Ginger Donut – Cake or Yeast.

For further reading while enjoying your Breakfast Cider:

Donut Planet: the History of the Donut by Michael Krondl at Savuer.com

Cider52: Cider Review: POMONA cider/braggot at Birreria Eataly NYC

Cider52: Cider on the Go – Birreria at Eataly NYC

Eataly’s rooftop restaurant and brewery Birreria features an assortment of on site brewed cask ales.

Cider: POMONA cider/braggot on cask at La Birreria NYC.

Maker: “Head brewer Peter Hepp is brewing unfiltered, unpasteurized and naturally carbonated Cask Ales just 30 feet from where you sit, eat and drink. Each is served through traditional hand pumps, at the perfect temperature, so you can enjoy our beers in the most natural and traditional way.”

Origin: Birreria at Eataly NYC

ABV % Unknown

Fruit & Style Notes: Breezy Hill Orchard apples and Catskills Provisions honey

Tasting Notes: SEMI DRY and extremely light with a slight sourness.

Overall: Beer meets Cider meets Mead.

Note: From The Oxford Companion to Beer:  “Braggot, a drink that was popular in parts of medieval Europe. Braggots are beers containing large amounts of honey in the wort, sometimes more than 50% of the original gravity. As such they are technically not necessarily considered beer at all, but beverages on the border between beer and mead.”

Cider52: Breezy Hill, Farnum Hill, Foggy Ridge, West County, and Duche de Longueville Muscadet de Dieppe Cidre Bouche

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Cider52: A Cider A Week. The plan: 52 weeks, 52 cider tastings, pairings and postings.

For a current list of ciders reviewed so far, and links to reviews see: List of Cider Reviews 2013: Cider 52

February 2013 ciders to be reviewed:

Breezy Hill Orchard’s Hudson Valley Farmhouse Cider

Farnum Hill Kingston Black Cider Reserve

Foggy Ridge Cider Serious Cider

Foggy Ridge Cider First Fruit

West County Cider Reine De Pomme

Duché de Longueville, Cidre Bouche de Cru, Muscadet de Dieppe, Normandie

Tasting notes and pairings to follow.

Breakfast Cider, or A Cider A Day with Breezy Hill Orchard’s Hudson Valley Farmhouse Cider

Breakfast Cider. An American tradition in need of a revival.

As part of our A Cider A Day Policy and Cider365 Initiative we suggest cider for breakfast.

A morning mug of cider pairs well with most brunch foods. Bacon, sausage, ham – couldn’t be better. Eggs in all their forms – delightful. Oatmeal and cider – a solid start to the day. Almost any breakfast food is more enjoyable with a mug of hearty cider. For a particularly tasty start to your morning try a nice mug of Breezy Hill Orchard’s Hudson Valley Farmhouse Cider. It’s fresh, lively, unfiltered, and full of apple cider goodness. It even carries a tag reminding you it’s alive – and to care for it accordingly.

Of course, cider for breakfast is a tradition best revived on days when attending work, driving a vehicle, or the operation of heavy machinery is not part of the plan.

But as a start to a leisurely day – nothing’s better than Breakfast Cider.