Page 30 - Valley Table - Fall 2023

The Cider Renaissance
YOU CAN MAKE CIDER AT HOME... 1 IT’S SIMPLE
Get some culture or yeast.
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One of the oldest drinks in American history is experiencing a revival. Hard cider dates back to 55 B.C. in Ancient Rome, when Julius Caesar witnessed Celtic Britons fermenting crabapples. Spaniards have made their own version, called sidra, for over 2,000 years. And after the Norman Conquest of England in 1066, it quickly became a favorite drink.
When the English settled the New World, they brought along their apple seeds. By the 1700s, average annual hard cider consumption
in Massachusetts was 35 gallons per person, according to a 2022 Northeastern University report. Ten percent of New England farms had their own cider press. But hard cider ultimately met its demise in the 1840s, when American society
was experiencing a cultural, political, and economical shift, according to Craig Cavallo, co-author of American Cider: A Modern Guide to a Historic Beverage and owner of Golden Russet Café & Grocery in Rhinebeck. Cider was seen as an old- world beverage and was abandoned at the beginning of the Industrial Revolution. And if there was any hope that it could make a comeback, Prohibition and the Temperance Movement squashed it.
Cider didn’t go completely extinct, but it wasn’t a drink you’d typically see on
a bar menu—until quite recently. Within the last 10 years or so, cider made a lot
of sense for customers who wanted to avoid gluten, support local, and indulge in farm to table. And cidermakers were happy to oblige. Other draws? It’s a regionally historic drink that’s affordable and pairs well with food.
Another reason for cider’s current popularity is that an increasing number of consumers are interested in drinks that are fruity and fermented, explains American Cider Association CEO Michelle McGrath. “Cider consumption has been slowly and sustainably growing overall for more than a decade. It’s not a fad,” she adds. Most cider drinkers are open to exploring varieties, too. Depending on the season, cidermakers will experiment and incorporate ingredients like guava, cranberry, cinnamon, pumpkin, and salted caramel.
Cider drinkers also appreciate the wide ABV range. Most Hudson Valley cideries offer varieties that are between 3 and 10 percent. “The range depends on apple variety, terroir, and style,” says McGrath.
Cavallo says the market is the best it’s ever been. “If you drink cider now versus five years ago, it’s exponentially better. Cidermakers are continuing to hone their craft,” he says. “They’re pushing boundaries and learning how to maximize flavors.”
Purchase local (or store- bought) apple juice.
28 TheValleyTable | September—November2023
Add one or more ingredients like cinnamon, honey, or cloves.
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Pour into a sanitized glass jar with an air-lock lid and let ferment for a few weeks in a cool place.
You can add brown sugar if you like it sweeter!
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