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Cider

Cider Craft

WHILE MOST INDUSTRIES CAN ONLY DREAM about triple-digit growth, one segment of the Hudson Valley economy—craft beverages—has grown to a degree rarely seen in any sector. One segment of the

Cider, Slightly Red

AS SUMMER’S UNOFFICIAL WINE, rosé has grown steadily in popularity. Its fans include Angry Orchard head cider maker Ryan Burk and his team, who experimented for years with elements of the

Tapped Out: New Brews

INNOVATIVE PARTNERSHIPS AMONG HUDSON VALLEY brewers and distillers are producing some interesting and delicious new products. Black Dirt Distillery is teaming with Doc’s Draft Hard Cider (both in Warwick) on a new

Experiment in Cider: Harder is Better

TO WALK GEOFF THOMPSON’S APPLE orchards with him is to witness a man truly enamored with his farm. To hear him discuss the finer points of the conical, russeted Hudson’s Golden Gem

Hopped Up Cider

WITH NEW YORK STATE PRODUCING OVER 29 million bushels of apples annually, it is no wonder that the Hudson Valley has been nicknamed “The Apple Belt.” With apples galore, hard cider

Apple Cider the Hard Way

HISTORICALLY, CIDER—THE HARD STUFF—is the alcoholic beverage of choice in the Hudson Valley; wine is a relative newcomer. In fact, from the founding of the Republic and until Prohibition became

New Brews: Hard Ciders

AGE APPLE BRANDY in oak barrels for five to nine years, recombine it with fresh juice and then put it back into the barrels for another year and what happens? You