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 ocTobEr 2013 21

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
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