Cider On Long Island

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Cider was once a staple of the early American diet. New laws promoting craft beverages is creating a cider renaissance in New York State, the second largest producers of apples in the United States.

On the north fork long island wine country, a couple of wineries bottle cider and a couple of cider houses opened showcasing cider made from local and New York State apples.

 

Lieb Cellars  13050 Oregon Road, Cutchogue. The tasting room is in a converted barn.

Rumor Mill sparkling cider: Made from east end apples, yellow with tints with green apples and mowed grass on the nose.

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Woodside Orchard  729 Main Road, Aquebogue. Not only do they make hard cider but pies and doughnuts as well.

Traditional Cider: Pale yellow, fizzy when poured with greenish tints, crisp off dry with tart apple and ginger notes.

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Riverhead Cider House  2711 Sound Avenue Calverton. New place that opened recently. On a slow superbowl Sunday they had a good crowd. Large room with entertainment and a deli. Large selection of local beer and cider.

Prickly Pear Rosé Cider: I asked for the driest cider and this is what they poured me, amber in color, cotton candy on the nose, off dry with cherry candy notes on the fruit.

 

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CiderFeast Brooklyn 2017

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Cider Week in New York was on October 20-29. It was a week of cider and cider themed events at various venues and restaurants across the city.

CiderFeast was held on Saturday afternoon on October 28th at The Brooklyn Kitchen, “a radical cooking school on a mission to teach people to cook like grown-ups”. It’s located at 100 Frost Street in Williamsburg, Brooklyn.

CiderFeast was hosted by Edible Brooklyn magazine and presented by Jimmy Carbone of Jimmy’s Nº 43 restaurant who has run many food and spirit events.

It was a walk-around tasting of over 20 local and international ciders with a live band providing the music and some really excellent cheeses from Bardwell Farms, an artisan cheese producer from Vermont and from Murray’s cheese shop.

 

Some of what I sampled:

Angry Orchard (NY State). The usual mass-produced cider you get on tap at a bar, they also make small production unique ciders such as the trio that was served here: Understood in Motion 01, EDU and Wooden Sleeper.

Diner Brewing Co. (NY State). This guy brought a tub of bottles with no labels since they were all experimental ciders including one made with Miso. He also brought over some home-grown Sicilian figs.

Descendant Cider Co. (NY State). New York City’s first cider company located in Queens. They poured their limited reserve ciders: Descendant Dry, English Kills and Wilderness.

Hudson Valley Farmhouse Cider (NY State). Some of their offerings included specialty unfiltered and bottled conditioned ciders such as The Last Blacksmith and Northern Spy.

Barrika (Spain). Basque cider, the guy who was pouring made a show of it by pouring the cider from a glass carafe while holding it high above the drinking glass. He was a hit.

Bembel With Care (Germany). In addition to straight cider they served ciders flavored with cola and cherry (kirsh). The German guy pouring liked to crush the empty cans and soon the table was full of crushed cans.

Black Duck Cidery Woody (NY State). This is their barrel fermented cider.

Others I sampled:

EZ Orchards Roman Beauty Cider (Oregon)

Urban Farm Fermentory wild fermented ciders (Maine).

Austin Eastciders (Texas)

Downeast Cider (Massachusetts)

Farnum Hill Cider Extra Dry (New Hampshire)

Aval (France)

Aspall Dry (England)

Craigies Cider Ballyhook Flyer (Ireland)

 

 

Cider Feast 2016

 

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This past Saturday, August 8th, Food Karma Projects and Cook Out NYC presented this years Cider Feast cookout.

Food Karma Projects is a producer of specialty food and craft beverage events throughout the New York area. Created by NYC restaurateur Jimmy Carbone (Jimmy’s N° 43), they throw several bbq/beverage events during the Summer.

This event featured over a dozen regional, national and international cider producers pouring their ciders along with food on the grill including sliders from Schnack Burgers and tacos from Jimmy’s N° 43. It was held at the Solar One event space on the waterfront and under the FDR drive at 24-20 FDR Drive in Manhattan.

It looked like the event might have been a wash-out, at start time a storm hit, but that soon passed and the sun came out and the event went on as scheduled.

 

Some of the ciders I sampled:

Brooklyn Cider House “Half Sour” (New York). A trio of cider from NY State apples, very light yellow, very crisp with nice apple notes.

Brooklyn Cider House “Kinda Dry” (New York). Light yellow, crisp with champagne like fizz, easy drinking.

Brooklyn Cider House “Bone Dry” (New York). On tap, slightly cloudy, bone dry and tart

Doc’s Draft “Gold Rush” (New York). 100% Goldrush apples, light yellow, light body, crisp with ripe vegetable notes on the finish.

Hudson Valley Farmhouse Cider “Traditional” (New York). On tap, clear light amber, bone dry with funky notes.

Hudson Valley Farmhouse Cider “Scrumpy” (New York). On tap, unfiltered, cloudy amber, dry with some chewy fruit.

Big Apple Hard Cider “Brooklyn Brew” (New York). On tap, dark amber, sweet with cotton candy and apple pie spice notes.

Indian Ladder Farmstead Pear Cider (New York). On tap, cloudy light yellow, tart finish with some dried herb notes.

Indian Ladder Farmstead Barrel Aged Cider (New York). Light yellow with very light fruit flavors.

Shacksbury “Semi-Dry” (Vermont). In a can, clear, apply with some funk on the finish.

Shacksbury “Lost and Found” (Vermont). A blend of lost apples foraged in the Champlain Valley of Vermont, clear and dry with some tannin on the finish.

Virtue Cider “Michigan Brut” (Michigan). Light yellow with citrus notes on the finish.

Virtue Cider “The Mitten” (Michigan). Bourbon barrel aged, green apple notes with a very crisp finish.

E.Z. Orchards Cider “Hawks Haus” (Oregon). Floral nose, bone dry, crisp with light apple flavors.

Urban Farm Fermentory “Ol Cranny” (Maine). Cranberried Cidah (their spelling), dark copper color, bone dry and very crisp with pixie stick flavors on the finish.

Urban Farm Fermentory “Baby Jimmy” (Maine). Oak barrel aged Cidah, 100% wild yeast, light yellow, slightly cloudy.

Austin Eastciders Hopped Cider (Texas). Medium amber, dry, tannic with green fruit on the finish, feels unbalance.

Fanjul Sidra Natural (Spain). Cloudy, tight and tart, funky with some tannin on the finish.

Cidre Fermier “Brut” (France). Copper color, fizzy, crisp with green asparagus notes on the finish.

Le Brun Cidre de Bretagne “Brut” (France). Medium yellow, fizzy, crisp, green apple notes, very crisp finish.

Le Brun Cidre “Organic” (France). Medium amber, finishes with some sweetness to it.

Aval Cidre (France). Tight and crisp and very funky.

Aspall English Draft Cider “Demi-Sec” (England). Apply, off dry but not sweet.

 

 

Cider Saturday

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This past Saturday I attended the 2015 Summer Ciderfeast event which was held outdoors at the Solar One event space in East River Park at 24-20 FDR Drive in Manhattan. I’ve been to several events at this space and essentially its a parking lot under the highway overlooking the East River.

This event was from the producers of Pig Island NYC, Brisket King NYC and Hot Sauce Expo and co-produced with the United States of Cider and Copenhagen Street Dogs. They  had over 12 producers pouring over 30 regional, national and international ciders.

I enjoy a good cider but most bars you walk into have the usual mass-produced suspects that are too sweet for my taste. At this event, even the ciders that were “off dry” were dryer than the mass-produced ones with more character.

It was a young, casual crowd who came out to enjoy a sunny Summer afternoon, with some live music and nibbles from local restaurants. The Danish-style hot dogs, a “pølse” from Copenhagen Street Dogs were tasty, they were served on a mini bun slathered with various sauces and topped with chopped raw onions and pickles.

These are what I sampled in the order I sampled them:

Aval Cidre Artisanal 6% (France) Dark pale, very dry with tasty character.

Moa French Oaked Aged Cider 5.6% (New Zealand) Light pale, very dry.

Aspall English Cider “John Barrinton” 8.4% (England) Light pale, light body.

Aspall English Cider “Perronelle’s Blush” 5.7% (England) Blush pink, dry.

E.Z. Orchards “Poire” 5.9% (Oregon) Cloudy yellow, dry, neutral.

E.Z. Orchards “Hawk Haus” 6.6% (Oregon) Yellow, dry, neutral.

E.Z. Orchards “Roman Beauty” 6.1% (Oregon)

Big Apple Cider “Sour Cherry” 7.3% (New York State) Copper with some oak notes.

Big Apple Cider “Bourbon Maple” 7.3% (New York State) Very dry with cooked fruit notes on the finish.

Big Apple Cider “Hipster” 7.3% (New York State) Cloudy, medium orange, slight fizz, some sweetness but finishes dry.

Descendant Cider Co. “Pom-Pomme” (New York City) With Pomegranate and Hibiscus 6.5% (New York State) Rust color.

Descendant Cider Co. “Dry” Heritage Cider 6.9% (New York City) Pale rust in color, very dry and light bodied with some oak notes on the finish.

Embark Craft Cider Works “American Heirloom” 7.5% (New York State) Made with seven varieties of heirloom apple, pale yellow with crisp acidity.

Emabark Craft Cider Works “The Crab Series Vol. 1” 7.2% (New York State) Made from crabapples, pale rust in color, very dry, with lip smacking tannin.

Emabark Craft Cider Works “The Pippin” 7.8% (New York State) Light yellow, light body, crisp.

Reverend Nat’s “Hallelujah Hopricot” 6.7% (Oregon) Made with Cascade hops, Rust color with crisp orange notes on the fruit.

Shacksbury “Farmhouse” (Vermont) 6.5% Made in Vermont from apples grown in England, sparkling, light rust in color, crisp and earthy.

Shacksbury “Basque” (Vermont)  6.2% Make in collaboration with a Spanish cider house, cloudy, light rust color, tart with sour notes on the finish.

Doc’s Draft Dry Hopped Cider 6% ( New York State) Doc’s is pretty much available in a lot of supermarkets, unfortunately, most times they don’t carry this version. Dry and crisp with hoppy tannin notes on the finish.

Austin’s Eastciders “Original” 5% (Texas) Rust color, dry, drinkable.

Citizen Cider “The Full Nelson” 6.9% (Vermont) A good basic, drinkable cider.

Citizen Cider “Northern Spy” 6.9% (Vermont) A single varietal cider, pale yellow, bone dry with a citrus zing at the end.