The Cider Journal is for lovers of hard cider, for the hard cider trade and for those seeking to learn more about the burgeoning hard cider options that are available across the country. TCJ is the work of Tom Wark, a 25-year veteran of the wine industry and an award-winning blogger at FERMENTATION: The Daily Wine Blog. - See more at: http://ciderjournal.com/about/#sthash.dFposeDx.dpuf
Love his site - I import three different Spanish Cider producers, and am trying like hell to “preach the word” about hard, natural cider - nice to see support like this site -
NY recently changed the ‘Cider House Rules,’ (couldn’t resist) and now wine & liquor stores can sell it not just beer stores. Also, there is a ‘farm cider’ license which allow small, local NY producers to sell retail on site and direct to both consumers and retailers in NYS.
New producers are popping up across the Hudson Valley.
Tons of new ciders are available at wholesale, and there is a wholesaler whose whole book is ciders. It’s sort of overwhelming right now.
Thanks for the shout out concerning The Cider Journal, Roger.
The cider category is booming!! It’s still small, but the really exciting thing is not the big beer companies releasing their sweet, cloying concoctions made from concentrate, but the proliferation of very dedicated craft cider makers emerging across the country. I’m finding not only the best ciders thrilling, but quite enjoying watching and reporting and commenting on the revival.
Again, Thanks!
Tom…
Who’s Roger?
You, I’m guessing.
Here is what is rockin’ for me - hard cider from the Asturias - produced “au natural” since Medieval
times and are bottled without the use of gas. So the cider must be aerated as it is served. Asturian
waiters pour the cider from above their head to “wake up” the cider, giving it a spritzy, zingy taste and a milky, creamy look.
Another nice post here about Cider’s place in American history:
Looks like he pours it right on the lip of that glass, like its just splattering onto the floor. Crazy. I’ve seen the high pour but not quite like that.