Cider, Hard and Sweet by Ben Watson

Author:Ben Watson [WATSON, BEN]
Language: eng
Format: epub
ISBN: 978-1-58157-689-4
Publisher: Countryman Press
Published: 2013-08-27T16:00:00+00:00

A transatlantic cider meeting: Julian Temperley and Farnum Hill’s Steve Wood sharing a drink and a joke at Temperley’s Burrow Hill Cider in Somerset, England.

North America

In North America, amateur and small commercial cidermakers have only in recent years begun to explore the possibilities of using native apple varieties in their hard cider. To some extent, Americans have been looking to Europe for inspiration, with more and more orchardists planting classic English and French bittersweets and bittersharps. Yet many classic American apples also can be blended to produce distinctive and wonderful hard ciders, from the various russets to once famous heirloom varieties like Baldwin and Newtown Pippin. Slowly but surely the U.S., too, is developing its own distinctive and world-renowned cider regions, styles, and traditions. In time we may see regional cider styles emerging (or re-emerging) out of the Blue Ridge Mountains of Virginia and North Carolina, from the Great Lakes and Midwest, and in the Northeast and Northwest corners of the country. Until then, we owe it to ourselves to remain excited and open-minded, making and sampling any and all types of cider with an eye toward the best blends and varieties.

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