“The hero of this book is the wild apple. Uncultivated follows Brennan’s twenty-four-year history with naturalized trees and shows how they have guided him toward successes in agriculture, in the art of cider making, and in creating a small-farm business. The book contains useful information relevant to those particular fields, but is designed to connect the wild to a far greater audience, skillfully blending cultural criticism with a food activist’s agenda.”
Here are links to some additional information about Andy, Aaron Burr Cider, wild apples and real ciders:
A committee composed of members of the Herefordshire Fruit-Growers’ Association and of the Fruit and Chrysanthemum Society was appointed in 1899 to make a selection of vintage apples and pears best suited to Herefordshire and the districts adjoining.
The following is the list drawn up by the committee:
Kingston Black or Black Taunton
White Bache or Norman
These last five being “French sorts” introduced from Normandy about 1880, and now established in the orchards of Herefordshire.
Adapted from an online version of the1911 Encyclopedia Britannica – Article: CIDER, or CYDER (from the Fr. cidre, derived from the Lat. sicera or cisera, Gr. mucepa, Heb. shade, strong drink)
Some time ago our intrepid Bean Town Cider Correspondent led a cider tasting somewhere in wilds of greater Boston, Massachusetts, USA.
Tasters were a diverse batch – ranging in age from just-legal whippersnappers, to seasoned imbibers. Of the assembled tasters a select few were cider-philes, most had only a glancing familiarity with our favorite pome fruit beverage, and some were completely cider-unaware, having no idea what to expect from a fermented apple elixir.
Ciders were selected based on local availability.
The Cider Contenders:
Bantam WUNDERKIND of Massachusetts
Fatty Bampkins DRY hailing from Maine
Vermont Cider Co. FARMHOUSE No. 91
The 3 ciders were presented, glasses filled and the tasters let loose.
Our correspondent placed paper and pen by each cider bottle, and the testers jotted anonymous notes as they tasted.
Real people drinking actual ciders. Here is what they had to say:
Bantam WUNDERKIND Tasting Comments:
“The champagne of ciders!”
“Light, a wee sharp upfront, (illegible), like sparkling wine.”
“Good body, nice aftertaste. A little too sweet.”
“Good with Food/Meal.”
“Sweet & tasty, makes me want a donut.”
“More like apple juice. Sweet & crisp but blends well.”
“Good sparkle & flavor. Has mellow apple flavor.”
Fatty Bampkins DRY Tasting Comments:
“faint apple taste”
“Light/Fresh, Refreshing – Not Much Flavor”
“Very Adult. – DRY.”
“slight pickle scent??”
“No me gusta tambien. Very vinegary, not much apple flavor”
“Like soda-pop. Tastes like apples. (On purpose?)”
“delicious. very sweet. would prefer it to be a little more bubbly!”
“Flat but could be tasty otherwise.”
“Perfect for tweens.”
“Lacks effervescence, a bit sweet, but could be good in a cocktail!”
“Not enough effervescence for me, but the flavor is smooth.”
“Did I just drink alcohol? Pretty sure it was juice.”
The Consensus: Local craft cider Bantam WUNDERKIN is hands down favorite at this informal Boston cider tasting.
The Take Away:
1. We believe there is a cider for everyone.
2. How to find YOUR ciders? Taste Testing. Extensive Taste Testing.
3. Cider Tasting is More Fun in Groups. Cider knowledge shared while tasting is enjoyable, and informal, casual tastings brings out the best in most ciders, and certainly results in some interesting comments.
4. If you like cider and want to share the cider joy, an informal tasting like this is a good way to introduce your cider-curious friends to the wonderful world of cider.
Makers Style/Bottle Notes: “Naturally sparkling cider, fermented in this bottle”.
Fruit: Apple Cider Maker: Autumn Stoscheck
Our Tasting Notes: First glass, drinking at about 52 degrees.
In The Glass: Clear, pale, white-gold with a small, steady bead that settles to no visible bubble.
Aroma: Apple peel, marzipan, honey, raw apple, baked apple, grassy, powdered sugar, citrus peel and spice.
Taste: Tart, sweet, slightly spirituous and warming, with stone fruit, dried apricot, and anise & fennel.
Overall Impressions:Refreshing with pleasing tart acidity, balanced by sweet, sour, and subtle bitter notes. Intend to taste this cider again if we can find – it’s a special blend – we discovered ours at Eve’s Cidery’s New York GrowNYC Greenmarket stall at Union Square. This cider is currently not listed on Eve’s Cidery’s website.
BONUS MIXOLOGY TIP: Eve’s Cidery Beckhorn Hollow Dry Cider with a splash of Eden Ice Cider Orleans Bitter is delicious and tremendously refreshing. Makes an easy apéritif or the start of an interesting cocktail.
Federal Inspector Lays Down Law to Makers of the Beverage.
ITHACA VERY MOIST CITY
Official Claims More Liquor Here Than in Other Towns of Same Size.
REGULATIONS ON VINEGAR
Cannot Be Manufactured Without Having Bonds and Taking Legal Steps.
“There Is more liquor in Ithaca than in any other city of its size in New York State, according to a statement made by the federal director,” declared Jay Carpenter when he returned yesterday afternoon from a short trip to Syracuse. Mr. Carpenter, who was accompanied by E. J. Holmes, said that they had received instructions from the “district prohibition agent that neither they nor any other cider manufacturers in Tompkins county would be permitted to make any more cider unless they first obtained a federal permit and then gave a guarantee that the cider would never become sour. The official also informed his visitors that the federal agents have Ithaca in mind for another visit in the near future. It Is understood the interest of the federal enforcement bureau was drawn to Ithaca due to the large sales of hard cider which have been made in this city. Mr. Holmes and Mr. Carpenter, both of whom manufacture clder on an extensive scale, were cited to appear before the federal director in ‘Syracuse on Thursday. They were ‘ Turned that they had no right to manufacture cider without a permit and that if they obtain a permit they must absolutely guarantee that the cider would not turn sour. Mr. Carpenter maintained that, although his cider is pasteurized before it is sold, he cannot guarantee it will not become sour. The federal director informed the Itathacans that they could obtain permission to manufacture vinegar by filing a $2,000 bond and taking other necessary legal steps.
– – –Api Panache(Panachee).Yellowish green,round-ish, small, indifferent;October to December ;more curious than useful.
– – –
(Cambridge Pippin). –
Yellow, roundish, oblong, large, kitchen,
November to March ;
very handsome, large and ex-cellent.
Greenish red, ovate,
November to December ;
When is Wassail? We suggest observing North American Wassail celebrations from January 5th to January 17th, 2014.*
Wassail is an informal collaborative effort of interested cider-drinkers in North America (and beyond).
Goals for the 2014 Wassail: Explore Old & New World Wassail Traditions, Salute The Orchard, Honor The Apple and Celebrate With Cider!
How Can You Wassail? It’s Easy! Enjoy cider and a wassail bowl with friends, visit an orchard, cidermaker or local cider-serving establishment and toast the orchard & the apple, or host a Wassail event of your own.
Let us know if you’re planning an event – we’ll post it on the Wassail 2014 page.
Share your Wassailing plans and pictures. Post, tweet, tumble and instagram The Wassail!
* We’re considering Wassailing all the way through January. Why not?!