June 5, 2019
Orchards in Evolution
THE HUDSON VALLEY HAS LONG been held as one of the premier growing regions in the United States. Early Colonial farmers were…
May 25, 2018
Is Your Cider Dry or Sweet?
TANNINS ARE POLYPHENOLS found in apples (and red wine grapes, tea leaves, and other fruits and vegetables). Thanks to decades of research, especially in the wine world, we have a good understanding of how tannins interact with sugar and acid…
May 13, 2018
Building Cider: The Future in the Hudson Valley
HUDSON VALLEY CIDERS RUN THE GAMUT from organic orchard-based bottlings to others more closely associated with craft beers…..
May 13, 2018
Leesy Cheesy Matchups
Washed rind cheeses began as a style of monastic cheese making in Alsace, France, centuries ago. This style of cheesemaking involves repeated washing with diluted brines and cider, beer, spirits, or wine to cultivate bacteria on the surface of the…
May 18, 2017
Pomme-Perfect Cocktails
Apple flavors make a great foundation for building drinks. They play well in a shaker with a wide variety of herbs and spices, citrus flavors, and other craft spirits, so it’s no wonder beverage directors and mixologists are embracing the…
May 18, 2017
The Curious Character of Varietal Ciders
Cider makers often blend inedible bitter-sharp and bittersweet apple varieties with crossover apples to create their signature house styles. But some, like Doc’s Draft, Hudson Valley Farmhouse Cider, and Angry Orchard are experimenting with single varietals, using just one type…
