Tag Archives: New York

Celebrate The 3rd Annual New York Cider Revival at The New Amsterdam Market

LOC apple image

It’s The 3rd Annual New York Cider Revival at the New Amsterdam Market in New York City this Sunday, November 24, 2013 from 11AM – 5PM.

Visit The New York State Cider & Thanksgiving Market for A Chance to Win Your Own Cider Library AND Support The New Amsterdam Market.

Several New York Cidermakers will be in attendance, including: Blackbird CidersBreezy Hill OrchardDocs Hard CiderOrchard Hill Cider Mill and Sovereign Cider. Meet The Cidermakers & enjoy some cider. See the full list of vendors at The New Amsterdam Market website here.

Link: newamsterdammarket.com

Directions: newamsterdammarket.com/map.html

Tagged , , , , ,

Malus domestica: Golden Russet. 1905, Arlington, Dutchess County, New York, United States

POM00001881

Malus domestica: Golden Russet

Artist:
Passmore, Deborah Griscom, 1840-1911
Scientific name:
Malus domestica
Common name:
apples
Variety:
Golden Russet
Geographic origin:
Arlington, Dutchess County, New York, United States
Physical description:
1 art original : col. ; 17 x 25 cm.
Specimen:
33402
Year:
1905
Notes on original:
Golden Russet of NY
Date created:
1905-02-27
Rights:
Use of the images in the U.S. Department of Agriculture Pomological Watercolor Collection is not restricted, but a statement of attribution is required. Please use the following attribution statement: “U.S. Department of Agriculture Pomological Watercolor Collection. Rare and Special Collections, National Agricultural Library, Beltsville, MD 20705”
Tagged , , , , ,

Cider Review: Aaron Burr BOURBON BARREL CIDER: Cider52

Trained&PrunedAppleTree

Cider: Aaron Burr Cidery BOURBON BARREL CIDER Sparkling

Maker: Aaron Burr Cidery

Origin: Wurtsboro, New York

website: www.aaronburrcider.com

ABV: 7.6 % Bottle: 500 ml, mushroom cork, wire cage.

Style Notes: Sparkling cider. Aged 2 years. Home-tapped and boiled maple sap.

Fruit: Apple. Orange County, New York Apples: Spy, Idared, and Empire.

Cider Maker: Andy Brennan has some interesting thoughts on the American cider revival. See Cider 101:

“Unbeknownst to Americans born in the 20th century, cider is a world-class low-alcohol drink which expresses the character of the land. It also allows for stylistic variation from farmer to farmer. Some cider-makers strive toward refinement and complexity, cultivating for flavor nuances (i.e. tannin and sharpness), while others produce a rough and earthy drink popular in taverns. Think of them as culinary folk artists.”

Makers Notes: Dry and light bodied. Full M/L conversion: buttery with imparted smoke and vanilla from barrel. Drinks like a French-style white when still, less dry and w/ faint maple exhale when carbonated.

Our Tasting Notes: Aaron Burr Bourbon Barrel Cider: Reviews composed over (3) separate tastings.

In The Glass: First Impressions: Beautiful vintage inspired bottle and lovely graphic design with handmade letter-pressed labels. Almost as much fun to pour as to drink.

On First Pour: Prolific miniscule bead. Active, lively, spry bubbles create a pétillant fog in the glass.

Color & Clarity: White gold. Lightly opaque as a result of the exuberant effervescence.

Aroma: Delicate aromas of apple flesh, clean oak and vanilla. Hints of spice, black pepper and citrus.

Taste: Apple custard, cream, oak, vanilla, bourbon, and whiskey, followed by flavors of baked apple, and ‘sous bois’ orchard aromas. Warming medium-long finish, expressing subtle hints of spice, quinine, sulphur, resin, dried apricot and orange peel.

5 Tastes Scale: From 0 Low – 9 High:

Aaron Burr Cidery BOURBON BARREL CIDER scores: Bitter 4, Sour 3, Salty 3, Sweet 0, Umami not noted.

The Tasting Lab: We enjoyed Aaron Burr Bourbon Barrel Cider at The Queens Kickshaw, one of our favorite spots for imbibing, alongside a few of their menu items that practically begged to be paired with cider.

The spiciness of the blue mold in the Great Hill Blue grilled cheese sandwich (with prune jam and fresh pear salsa), comes alive when mingled with the varied whiskey flavors present in the cider.

Bread pudding with caramel sauce was caramel-apple whiskey perfection. A whipped cream smothered warm apple cobbler accentuated the ciders pure apple flavors, revealing tannins, and creating an explosion of flavor.

Cheesemonger’s Notes: Pair this cider with aged cheeses: Goudas, Cabot Clothbound Cheddar, Catamount Hills, or Sartori Gold.

Overall Impressions: A unique example of the beneficial effects of barrel aging on cider. An extremely refined, lean, sophisticated cider, Aaron Burr Bourbon Barrel Cider pairs exceptionally well with sweets, complex cheeses, and has enough depth and substance to be enjoyed simply, by itself. The finesse and quality of Aaron Burr Bourbon Barrel Cider signals this is a cider maker to watch.

Makers Cider Stats:

Bourbon Barrel Cider (2010-2011) 31 cases made  

Specs: Dry and light bodied.  Full M/L conversion: buttery with imparted smoke and vanilla from barrel.

Source: Orange County (NY) Spy, Idared, Empire apples, home-tapped and boiled maple sap.

If you have tasting notes to add please leave a comment.

Tagged , , , , , , , , , , ,

The Cider Raid of 1883. Tin Horns, Conch Shells, Cider & Serenades.

The Cider Raid of 1883

The Cider Raid.

Last Friday evening occurred the annual cider raid to Forest Home. The crowd began to assemble at Cascadilla bridge even before 9 0 clock, and by half-past, the appointed hour for starting, about ninety-five students, supplied with tin horns, and like musical instruments, had assembled on the bridge. Mr. Walch was chosen master of ceremonies, and the procession started on its way, amid the din of countless discordant tin horns and conch shells. The procession first proceeded to Sage College and serenaded the inmates. It then marched across the campus and called out “Sibley Bill,” who responded with a characteristic speech, recounting the various reminiscences of former cider raids. The raiders then wended their way to Forest Home, and entered that antiquated little town in silence. But when the bridge was reached they uttered a ringing war-whoop, and rushed pell-mell upon the cider-mill. Here they were kindly received by the proprietor, and treated to all the sweet cider they could well hold. The lonely little store, further up the street, was next visited, the proprietor aroused from his quiet slumbers, and, amid an unearthly din of horns, he unlocked the store. The crowd regaled themselves with pipes, tobacco, cigarettes, candy, etc., much to the depletion of the merchants stock. Songs were indulged in, and soon the procession turned homeward, making night hideous on the way, by discordant snatches of song and the renewed tooting of horns. The Sage maidens were aroused once more from their peaceful slumbers by another serenade, after which the crowd dispersed, apparently well-pleased with the evening’s entertainment.

As reported in the The Cornell Daily Sun, Volume IV, Number 22, 22 October 1883 — The Cider Raid.

Trained&PrunedAppleTree

Tagged , , , , , , ,

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

8362927647_26559c4546_b

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

Tagged , , , , , , , , , ,

Cider Review: Cider52: Harvest Moon Cidery Heritage Hops Hard Cider with Hops

8621389798_843932496d

Cider: HARVEST MOON CIDERY HERITAGE HOPS HARD CIDER with Hops

Maker: Harvest Moon Cidery

Origin: Critz Farms, Cazenovia, New York

website: harvestmooncidery.com

ABV: 6.75% Bottle: 22 oz bottle, crown cap

Style Notes: Hopped hard cider. Made from fresh sweet cider, with champagne yeasts, lightly carbonated.

Fruit: Apples.

Makers Bottle Notes: “Our Heritage Hops Cider is a tribute to the early hop growing history of Madison County, dating back to the mid 1800’s. Using a strain of locally grown hops, propagated from those originally grown nearby, we “dry hop” the cider after fermentation. It is aged for several months, then lightly carbonated”.

Tasting Notes: In The Glass: Clear, bright, pale straw. Initially lots of large bubbles, some legs, settles into a tiny mousse ring. Piquant, slightly pungent, winey, Sauvignon Blanc, steel, hoppy, herbaceous, asparagus, green pepper. Tannic, slightly bitter bite from the hops, medium long finish, somewhat drying.

Our Pairings – The Tasting Lab: Liddabit Sweets Sweet Potato and Black Pepper Caramels. Cider enhances the caramel’s flavors and the caramels intensify the bitter crisp acidity of the hoppy cider.

Cheesemonger’s Notes: Any bloomy rind goats milk (Humboldt Fog, Coupole, Valencay) will pair exceptionally well with the bright flavors in this cider. Spicy Blues such as Valdeon or Blaue Geiss would also be lively companions.

Overall Impressions Refreshing flavors of fresh cut grass, minerals, green pepper, nettles and of course hops. If you love American IPAs this is a cider for you.

Note: Harvest Moon Cidery, Critz Farms “plans to establish a new orchard dedicated specifically to growing cider apples. A mix of European cider apple trees and other dessert apple trees will be planted in the spring of 2014.”

If you have tasting notes to add please leave a comment.

Tagged , , , , , , , , ,

Cider Review: Cider52: Slyboro Cider House Old Sin

POM00000712Cider: SLYBORO OLD SIN

Maker: Slyboro Cider House at Hicks Orchard

Origin: Granville, New York  website: www.slyboro.com

ABV: 8% Bottle: 750 ml

Style Notes: Dry, sparkling cider, forced carbonation. Splash of Slyboro Ice Harvest Cider added.

Makers Fruit Notes: Macintosh and Russet apples.

Tasting Notes: In The Glass: Deep clear shining amber. Strong aromas of baked apple and caramel, enriched by splash of Slyboro Harvest Ice Cider.

Our Pairings – The Tasting Lab: We tried with Berkswell raw sheep milk cheese*.

Cheesemonger’s Notes: Pair with a rich double or triple creme such as Pierre Robert for a creme brûlée effect. Bolder, slightly complex companions such as Harbison, Batch 35, Ossau Iraty, and Roquefort should produce delicious results as well.

Overall Impressions: A well crafted American cider that needs a re-tasting away from all the lovely Asturian acidity and funk.

*This cider was part of a January of 2013 Murray’s Cheese tasting class. Rowan Imports was on hand to discuss this cider and cider making practices. This Cider House Rules: Paring Cider and Cheese is being offered again in April.

If you have tasting notes to add please leave a comment.

Tagged , , , , , , , , , , , , , , , ,

Harvest, Crush & Press: WSU – Washington State University: Mount Vernon – Ciderland WSU

LOC apple image

Watch the WSU – Mount Vernon Research and Extension Unit’s way with apples.

See the Littau Raspberry Harvester in Action!

Enjoy the peppy cider making score.

Interested in cider making in the Northwest’s maritime fruit regions? Have a look at this handy booklet from WSU -Bulletin PNW 621 Hard Cider Production and Orchard Management in the Pacific Northwest (11/2010), available for hard copy purchase or digital download at a very reasonable price.

Want to know what kind of cider research is happening at WSU? Here’s a link.

Want to attend Cider School? You Can!

Visit Northwest Agricultural Business Center site, see All Things Cider for details.

Do you want to gain a thorough understanding of cider & perry and acquire the skills & knowledge necessary to make quality products?”

The course Principles & Practices  offered July 2013  – (2) sessions are already SOLD OUT.

Other seminars may still have space available:

BUSINESS OF MAKING HARD CIDER
June 22nd, 2013 – WSU/NWREC – 9:00am to 4:00pm

BUSINESS OF GROWING CIDER APPLES:
July 20th, 2013 – WSU/NWREC – 9:00am to 2:00pm

ADVANCED CIDER MAKING: (TBA)

Northwest Cider Seminar Dec. 15, 2012 Links: The Cider Market & Industry slides

See free pdf handbooks – incluidng:

New Alternative Fruit Crops for Western Washington

WSU – Mount Vernon, Washington, and Cornell  – Geneva, New York, have cider education offerings.

Not from the Northwest and want cider knowledge?

Visit your local land-grant institution’s extension program to see what’s on offer.

Glean the Knowledge!

Tagged , , , , , , , , , , , , ,

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.”

Tagged , , , , , , , , , , , ,

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.

 

Tagged , , , , , , ,

Cider Review: Harvest Moon Cidery Four Screw Hard Cider with Maple Syrup: Cider52

Trained&PrunedAppleTree

 

Cider: HARVEST MOON CIDERY FOUR SCREW HARD CIDER with Maple Syrup

Maker: Harvest Moon Cidery  Origin: Critz Farms, Cazenovia, New York

website: harvestmooncidery.com

ABV: 6.25%   Bottle: 22 oz bottle, crown cap

Style Notes: Dessert apples, champagne yeasts, maple syrup added.

Fruit: Apples.

Makers Fruit Notes: “Our hard cider is crafted from a special blend of sweet and tart dessert apples pressed on our 1890′s rack and cloth Four Screw Press.”

Tasting Notes: In The Glass: Bright, clear, light gold. Big bubbles. Winey, culinary apple, hint of lime zest. Maple provides a light candied sugar flavor. Sweet, tart, balanced, with a slight warming finish.

Parings Suggestions & Flavor Compliments:

Our Pairings – The Tasting Lab: We tried Harvest Moon Cidery Four Screw with Belgian ginger cookies and gingerbread caramels. Tasty. Four Screw’s subtle nutty notes suggest it would pair well with roasted and caramelized foods, bitter greens, roast fruit.

Cheesemonger’s Notes: Any cheese with a nutty, caramel profile, some crunch, and a bit of age would pair well with Four Screw.

Overall Impressions:  This cider was a surprise, “with maple syrup” suggested a sugar bomb and darker color. The maple gave the cider just a hint of candied sweetness that balanced the tartness and acidity. Thanks Maple Syrup!

Note: According to their website Harvest Moon Cidery, Critz Farms “plans to establish a new orchard dedicated specifically to growing cider apples. A mix of European cider apple trees and other dessert apple trees will be planted in the spring of 2014”.

If you have tasting notes to add please leave a comment.

 

Tagged , , , , , , , , , ,

Cider CSA – Community Supported Cider

CSA stands for Community Supported Agriculture.

  • CSA allows members direct access to high quality agricultural products grown and crafted locally.
  • CSA members buy a “share” of regional producers goods.
  • Members get regular share allotments, usually via pick up or at drop-off location near by.
  • CSA members generally pay for the seasons produce upfront. This advance payment helps your local producer plan and prepare for the season, and as a member you directly support your local producer.
Read more about the concept and practice at Just Food.

Some US cider makers are adopting the CSA model, creating a new Community Supported Cider, an apt turn of phrase coined by Whitewood Cider, (though they opted to go with the more recognizable term – CSA).

A few Cider CSAs:

In the Northwest, Whitewood Cider of Olympia, Washington has a 2012-2013 Whitewood CSA Subscription. Check their site to see if shares are still available and to see what ciders are on offer.

Charlton Orchards Farm & Winery in Charlton, Massachusetts, offers several CSA options, including a Farm Winery CSA which includes ciders.

Redbyrd Orchard Cider in Burdett, New York is offering a Spring Cider Share for 2013. Check their site to see if shares are still available. Options include bottle shares and keg shares.

Check with your local cider maker to see if they are offering a Cider CSA option this year. Support Community Cider.

If you know of other Cider CSAs please leave a comment.

Tagged , , , , , , , , , , , , ,

Cider Review: Original Sin Newtown Pippin Cider: Cider52

POM00000793(NewtownPippin-detail)

Cider: ORIGINAL SIN NEWTOWN PIPPIN CIDER

Maker: Original Sin Hard Cider  Origin: New York* website: origsin.com

ABV:  6.7%  Bottle:  750 ml, crown cap

Style Notes: Sparkling single varietal heirloom apple cider made with champagne yeast.

Fruit: Apple. Newtown Pippin.

Makers Fruit Notes: “The Prince of Apples. First discovered as a seedling in Queens, New York in 1730, the Newtown Pippin earned a reputation as one of the finest apples of its day and was cherished by both George Washington and Thomas Jefferson, who cultivated it in their personal estates. Commonly used in hard cider production, this storied apple was sold to the United Kingdom in large quantities, helping to establishing the United States fruit export industry.”

Tasting Notes: In The Glass: Pale yellow straw. Fresh apple aroma. Fast sweet start, with hints of caramel, balanced by juicy tart acidity, “green apple in a glass”.

Parings Suggestions & Flavor Compliments: Fried foods, spicy  foods, think Thai, Indian, Chinese, spring rolls, pork dumplings. Good “small plate” and appetizer-pairing cider.

Our Pairings – The Tasting Lab: We tried Newtown Pippin with Dirty Bird takeout fried chicken, garlic kale, and cornbread. Perfect lunch pairing. The cider was even more enjoyable with food.

Cheesemonger’s Notes: Try pairing Newtown Pippin with Alpine-style or mountain cheeses, such as Appenzeller or other washed rind cheese. Would be great with a grilled cheese sandwich, or fancy slice.

Overall Impressions: Easily drinkable Original Sin Newtown Pippin cider is a single varietal apple cider that is enhanced by pairing. Fresh, crisp, juicy, tart, and clean. Tastes just like we imagine a Newtown Pippin in a glass would. Raise a glass and celebrate New York’s Newtown Pippin. Hurray for the return of an important heirloom apple as a New York made cider!

*Note: Listed as a New York company. This bottle of Original Sin Newtown Pippin was bottled in Milton Freewater, Oregon.

Tagged , , , , , , , , , , ,
%d bloggers like this: