US Airways - October 2013 - (Page 21)
explore
Wine & Dine
Taste, Savor,
Enjoy
Taste
Revival
Hard cider is back
as a craft beverage
— and fast gaining
a fan base.
by Jeff book
To understand hard cider’s
appeal, imagine biting into
a just-picked, farm-stand apple —
the delicate apple-blossom aroma,
the satisfying crunch, a hint of
tannin from the skin, and that
mouthwatering burst of sweet-tart
juice. A good cider captures that
sensuous experience in liquid,
fermented form.
While still less than 1 percent
of the U.S. beer market, the beverage category in which it’s sold,
cider sales have been growing
exponentially. Bottles are cropping up in beer and wine aisles
and taps are being pulled in bars.
Cider, some say, is now where
craft beer was 20 years ago, with
cideristas concocting rogue blends and beverage
giants snapping up popular brands. A plus: Cider
appeals equally to women and men (craft beer
skews heavily toward male customers).
Made for centuries in Europe, cider was once
an American staple. George Washington and
Thomas Jefferson often quaffed it, and rare was
the farm without some cider in its cellar. The rise
of beer and big cities made it less common by the
late 1800s. Then came Prohibition’s withering
effect on cider, or applejack, and cider orchards.
Despite the poetry of their names — Dabinett,
Chisel Jersey, Kingston Black, Foxwhelp, Ashmead’s Kernel — traditional cider apples are often
★
photos (clockwise from bottom right) courtesy of farnum hill ciders (3) and ace cider
small and bitter. They’re also rare,
long supplanted by the familiar few
varieties in the supermarket, where
looks often trump flavor. In 1989,
when Steve Wood started Farnum
Hill Ciders on his New Hampshire farm, “planting
an orchard of inedible apples was not an obvious
move,” he says wryly. “Cider is sold like beer but
made like wine. And just like wine, the character
of cider depends on the fruit more than anything
else. Real cider starts in the orchard.”
Because apples have less natural sugar than
grapes, cider ferments to a substance with an alcohol
content similar to beer, around 5 to 8 percent by
volume. The best ciders have complex, food-friendly
flavor profiles, comparable to white wine. “You need
some apples that have acid, some that have tannins,
and some that are aromatic,” says Sharon Campbell
of Washington’s Tieton Cider Works, which ferments
Clockwise from
top left: cider
apples at
Farnum Hill
ciders, Ace
pear cider,
cider fermenting in barrels,
and the
finished
product
usairwaysmag.com
ocTobEr 2013
21
http://www.usairwaysmag.com
Table of Contents for the Digital Edition of US Airways - October 2013
Table of Contents
CEO Letter
From the Editor
Did You Know?
Making It Happen
Hot Spots: Top Spas at Top Resorts
Wine & Dine: Mail-Order BBQ
Wine & Dine: Hard Cider
Golf: The TOURAcademy at TPC Sawgrass
Adventure: P.F. Chang's Rock 'n' Roll Marathon
Style Spotlight: School Colors
Diversions: City Ghost Tours
Gear Up: Just for Sports Fans
Down to Business: Columbus, Ohio
Chefs Tell: Smith & Wollensky
Charlotte USA
Travel Feature: Maui
US Airways: BE PINK Campaign
Down to Business: IPNav
Going the Extra Block: Philadelphia Neighborhoods
University Spotlight: University of Dayton
Best of Health: Miami Beach Foot and Ankle Surgery
Best of Living: Eagles Nest
Great Dates
Puzzles
Readers Resource Index
Your US Airways Guide
Video Entertainment
Audio Entertainment
U.S. and Caribbean Service Map
International Service Map
Airport Terminal Maps
US Airways Fleet/Customs & Immigration
Passenger Info/Contact US Airways
US Airways MarketPlace®
Window or Aisle?
US Airways - October 2013
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