Hard Cider - Articles and Posts from Slashfood

Posts with tag Hard Cider

Slashfood Ate (8): Favorite beers for a relaxing afternoon

Posted Jun 25th 2008 6:00PM by Shayna Glick
Filed under: Beer, Slashfood Ate

I had a pretty hectic day yesterday. Once I got home, all I wanted to do was sit on the back porch, enjoy the beautiful weather, and relax with a beer. These are some of my favorite beers to drink while winding down from a busy day. What are some of yours?

1. Woodchuck Draft Cider has such a sweet, crisp taste.
2. Woodchuck Pear Cider is also light and refreshing.
3. Stella Artois: one of my favorites any time, but especially nice to sip on a lovely afternoon.
4. Hefeweizen is simply delicious. I don't have a favorite, but Paulaner and Sam Adams are both good and easy to find.
5. Dogfish Head Black and Blue: a recently discovered treat that (apparently) is only occasionally brewed.
6. Honey Brown Ale is easy to drink and has a lot of nostalgic pull for me.
7. A nice Pilsner, like Reality Czeck, is great for an easy afternoon.
8. I could drink Lindeman's Framboise Lambic all day, every day: it's like drinking carbonated, lightly alcoholic raspberry juice.

Diary of a Distiller: Chapter Five - Wine a bit, you'll feel better ;-)>

Posted Jun 20th 2008 9:01AM by Jonathan M. Forester
Filed under: Diary of a Distiller

Wine a bit, you'll feel better! We do! As junior man on the Winterport totem pole I am constantly having to be reminded to wine a bit and enjoy myself. Sometimes I have 17 different things going on and setting apart some time for fun falls to the wayside. I'm constantly worrying about back ordered equipment, monetary deadlines, and so much more; and that's just for the distillery. Then there are my writing and consulting gigs, traveling to events, and staying connected with all the big things and new trends coming out of NYC and the rest of the world. It's completely overwhelming at times, so every now and then I have to remember to pick up a glass of wine and say "Skoal!"

Last week I mentioned that I had been on several radio spots. The past week I was down in NYC, and ended up back on Mike Colamecco's Food Talk show on WOR radio taping several shows about artisanal spirits and basic introductions to rum, gin, and cocktails. Mike had recently been turned on to the world of cocktails, so that was a good topic to chat about since I was in New York for several cocktail events, including Jonathan Pogash's Summer Cocktail workshop at the Astor Center; which was excellent. So we had a nice talk about cocktails and he invited me to come back later this summer to do a few shows on the Cocktail Revolution, the New Golden Age of Cocktails that started around 6-7 years ago, an area I have been focusing on the past few years. You can check out the archives at WOR to hear many interviews with top food and beverage experts, and hopefully several interviews that I did, that will be playing over the next few weeks.

When I got back to the winery / distillery everything was quiet since we are waiting on back orders of equipment, and so construction is delayed, again, like usual. Last Saturday morning I wandered around taking photos of the outside of the facility and our retail store. It's Spring in Maine, what is usually called early summer elsewhere in the US, and the trees are starting to get lush and flowers are blooming. The Penobscot River's stately flow down to the bay ebbs and flows quite radically with the tides. We are ten miles up from the ocean, but still get tides of around 12.5 feet. Winterport got its name because it was exactly that; a winter port to keep ships safe from the violence of Nor'easters, those intense storms that come in from the North East off of the Atlantic. They're like a winter version of a hurricane at times, although they can form at any time of year. Here's a glimpse of our building, the view of the Penobscot River across the street, our retail store, and the art gallery. The building doesn't look like much right now after a hard winter, but we'll spruce it up a bit when we get the chance. You'll be surprised by the inside and we're mighty proud of our place.

Gallery: Diary of a Distiller: Chapter Five- Winterport Winery Outside & Store

As the week progressed we started focusing on the monthly food & wine dinner at Pairings Food & Wine Education Center. The June dinner had an Asian theme and Chef Robert Waldron planned a tasty menu for the sold out event. Let's see if it makes your mouth water as much as mine. Continued after the jump...

Continue reading Diary of a Distiller: Chapter Five - Wine a bit, you'll feel better ;-)>

Chicken Parts and Cobb Salad: The Boston Globe in 60 seconds

Posted Nov 11th 2007 12:09PM by Bob Sassone
Filed under: Recipes, Newspapers, On the Blogs, In Sixty Seconds

Chocolate Chip Sour Cream Cake

A look at the cuisine of Iceland.
How to make a meal out of what you can buy at your small local grocer.
Can hard cider make a comeback?
It's holiday party season, and how about trying a crudites platter?
Here's a gift idea for the cook/sports fan in your family.
This week's recipes: Cobb Salad with Green Goddess Dressing, Mango-Red Pepper Salsa, Roasted Chicken Parts, and Chocolate Chip Sour Cream Cake.

Cider, Hard and Sweet, Cookbook of the Day

Posted Dec 23rd 2006 8:03AM by Nicole Weston
Filed under: Books, Fall Flavors, Cookbook Spotlight

Hot chocolate, eggnog and even gingerbread lattes are all wonderful winter options, but there isn't anything quite like apple cider to warm you up. The smell of apples and spice really is the scent of the season. Cider, Hard and Sweet: History, Traditions, and Making Your Own is a great reference for all things cider-related. It has a detailed history of cider and cider-making, as well as information about the types of apples that make the best cider and exactly how to do it yourself. The author is very enthusiastic about his subject and is an engaging writer, so a casual reader will get a good overview while someone who is really intent on studying the subject will take away a good deal of knowledge. Sweet cider and fermented "hard" cider are covered in depth, but one feature that seems to be unique to this book is the chapter spent on Tasting and Evaluating Cider, which provides some insights into quality that you won't find anywhere else.

Cider lifts spirits of British apple orchards

Posted Aug 30th 2006 10:03AM by Joe DiStefano
Filed under: Beer, British Isles, Farming, Fruit, Europe

The growing thirst for hard cider may prove to be the saving grace for Britain's apple orchards, which have lost two-thirds of their trees since the 1970s. Cider's newfound popularity has been linked to Irish maker Magners, which has helped the drink shed its downscale image.

Magners is doing such a robust business that the company has begun to purchase British apples. And they're not the only cider maker driving the resurgence of the country's apple orchards. Thanks to a hot summer and cider's association with organic foods demand is up across the board. Last month sales of the refreshing libation leaped 51 percent. How about them apples!?

Cooks Illustrated looks into cider vinegars

Posted Aug 28th 2006 9:03AM by Nicole Weston
Filed under: Tastings, Magazines, Raves & Reviews

Apple cider vinegar is a by-product of fermented apple (hard) cider, once one of the most popular and widely available alcoholic drinks in the US. Vinegar was used for preserving foods and was common in most households, where its sweet/tart flavor found a variety of other uses in sauces and dressings. Cooks Illustrated noticed that most people tend to reach for the store brand of cider vinegar - which does not get the same amount of shelf space as trendier balsamic vinegar does - and conducted a taste test in this month's issue to see if the brand made a difference.

The vinegars were tasted plain, in barbecue sauce, in pan sauce and in a vinaigrette. Tasters tended to prefer the vinegars with a sweeter, almost honeyed taste. The top two brands were Maille Apple Cider Vinegar and Spectrum Naturals Organic Apple Cider Vinegar (unfiltered), but even very common and inexpensive brands like White House and Heinz were found to be acceptable. So while there is a difference between brands, it probably won't make or break your dish.

And as a general tip, apple ciders with little apple bits still floating in them (unfiltered vinegars) tend to be a bit sweeter, with a bit more of an apple flavor than ones that are completely clear.

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Slashfood Ate (8): Favorite beers for a relaxing afternoon

Diary of a Distiller: Chapter Five - Wine a bit, you'll feel better ;-)>

Chicken Parts and Cobb Salad: The Boston Globe in 60 seconds

Cider, Hard and Sweet, Cookbook of the Day

Cider lifts spirits of British apple orchards

Cooks Illustrated looks into cider vinegars

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