Getting Into the World of Cider
Over the last few months, I’ve been delving deep into hard cider. Like a lot of people, I went searching for a drink that was lighter than beer, but wouldn’t pack quite the punch of a cocktail. What I found was something totally unique and delicious, and well-worth learning more about.
I found that most ciders on tap at my local bars are generally sweet, and well, sort of garbage. But they’re are also a ton of small batch cider makers that ferment more interesting versions of the classic drink. They’re are dryer ones that are closer to wine. Crisp ciders that seem fresher. Fizzy ciders. Really, it’s pretty endless. But these small batch ciders, not surprisingly, are the ones worth seeking out.
I got to write about one company based out of Vermont called Shacksbury that I think is really interesting. They are working to produce ciders that are more like wines, and they’re also hunting around Vermont for old forgotten apple orchards to make their ciders from. It’s called the Lost Apple Project. The idea is that these apples have the characteristics needed to produce the ciders the way we used to, which are frankly better.