Yes, there is a Craft Cider renaissance underway in the United States. Yes, today drinkers have access to a much greater choice of ciders and cider styles than at any time in American history save, perhaps, for the 18th century. Yes, through numerous cider festivals, a growing number of cider pubs and other venues, we… Read more »
Over the past month The Cider Journal has tasted and evaluated a number of ciders from across the globe. Below are the highest rated recently reviewed bottlings. We encourage you to click through and read the written reviews to understand why we recommended these ciders so highly. Virtue Cider “The Mitten” Bourbon Barrel Aged Hard… Read more »
Perhaps the best selection of hard cider at retail in the entire U.S is at K&L Wine Merchants in Redwood City, California. That makes Jim Boyce, the store’s beer and cider buyer who is responsible for the store’s 30+ international selections of ciders, cider lovers best friend. Jim was kind enough to take time away… Read more »
If the craft cider in a bottle can change its character over time, then it is in the interests of the consumer, the retailer, and the producer to know the vintage date of the apples that went into making the cider. More importantly, if the concept of terroir applies to cider in the same way… Read more »
Whether or not you like all the crazy ciders being made at 2 Towns Ciderhouse in Oregon, you’ve got to appreciate just how much fun those cidermakers are clearly having. Barely 4 years old, 2 Towns Ciderhouse is the creation of three childhood friends who set up shop in Corvallis, Oregon with a goal: “advance… Read more »
“Terroir”, a concept commonly explored, expounded and debated within the wine industry, has yet to become an important factor in understanding craft cider. If it were an important concept for cider lovers and cidermakers, we would regularly be asking the question: what characteristics does this cider possess, year after year, that can be attributed not… Read more »
Over the past six weeks 40 different ciders have been reviewed here at The Cider Journal. Below are the highest rated bottlings from those 40 ciders. We want to particularly draw your attention to Eve’s Cidery out of New York and specifically to their Albee Hill Dry and Still Cider. The complexity and balance of… Read more »
From The Cider Journal’s In-Box: Mail we’ve recently received from readers posses some excellent questions and comments. “Snobbing Up Cider” I’ve had a chance to look at the new Cider Journal and want to tell you how much I hate how you are Snobbing Up Cider. Even in the old days when cider was drunk… Read more »
The various apple and pear ciders now exported to the U.S. from France show a collection of producers who appear decidedly more comfortable with, and guided by, the notion of cider being far more akin to wine than to beer. These ciders tend to deliver the body of fine sparkling wine, the complexity of flavors… Read more »
What does it mean to say a cider is “craft cider” The Cider Journal recently received the following email that compelled us to explore the above question: “I notice you use the term “craft cider” quite a bit, yet you have not defined the term. I think I know what you mean, I have an… Read more »
