Search Results: cider loves food
Graft Cider is best known for its gose and dry-hopped sour ciders, storybook-like can design, and a never-ending quest to outdo itself. It’s also one of the very first cideries to successfully bridge the gap between American cider drinkers and sour beer enthusiasts. And now, Graft Cider has teamed up with Whole Foods Market in…
Read More
We’ve waited all week for you, Friday. On behalf of all #ciderlovers, we are so happy to see you! And another Friday means a new roundup of the most notable and like-worthy cider content on Instagram. The #ciderworld has been buzzing this week with news of cidery openings, pumpkin cider and release parties. Check out some…
Read More
The cider maker’s vision is much of what makes a well-crafted cider, but with a cider that’s been aged or fermented in a barrel, a good vision is only part of the equation. By putting cider in a barrel, the cider maker inevitably gives up a certain amount of control over the process. Take away…
Read More
Pennsylvania’s Ploughman Cider has announced two new ciders and a full roster of late spring and summer events. Rosedale, scheduled for a mid-May release and weighing in at 8.5% ABV, is a dry cider crafted with Rosedale crabapples. According to Ploughman, “Thanks to some amateur level panking from cidermaker Dr. Edwin Winzeler [and Ploughman’s Ben Wenk],…
Read More
Sometimes all the inspiration you need to get into the kitchen and start cooking can be found at your fingertips. We’re big fans of social media at Cider Culture (check us out on Facebook and Instagram!), and we love using our daily newsfeeds as inspiration for ways to combine our two loves: cider and food. With the winter…
Read More
There are a lot of special and unique parts of the cider culture, but perhaps none is as mysterious and exciting as Wassailing. This super-old tradition, which dates back to at least 1585, has its roots in Southern England, and is equal parts pagan rite and rowdy party. Though there are a bunch of variations…
Read More
For the last 15 years, since well before the current cider renaissance, Mike Sturges has crafted countless varieties of cider in small, often experimental five-gallon batches. He picks the apples and forages other ingredients, like mulberry, knotweed and serviceberry, from places most people never think to look, like old farms and tangles of invasive bushes.…
Read More- « Previous
- 1
- 2
- 3
- 4