Cider Maker Andy Brennan frequently prods the industry with his outspoken views and highly sought-after product. In this rant, he argues "The soul of cider originates in the location where the apples come from."
Compatriot Steve Wood of Farnum Hill writes “I’m more interested in the effect of the land and the fruit than of the winemaker’s hands. The point is that I grow apples. We’re trying not to add any special ‘technique.’ My cleverness is finding the right fruit and the right land. We want the fruit and the land to sign the bottle.”
"I'm a big fan of the concept of a family of cidermakers. We may all be making cider in different ways, different business models, but what we do need to do is get on with each other...." says Tom Oliver in this wide ranging Cider Chat interview.
This is a short film about making cider in a way rarely seen today. It’s also about the changing seasons, and understanding and working with the rhythms of nature to produce the very best the land can offer.
Think cider is too sweet? Brian Rutzen, Cider Director at the Northman cider bar, has a question for you. "How many ciders have you had?" Most Americans' experience with hard cider is likely confined to one or two major brands, in the way that Budweiser and Miller once dominated beer.
However, thanks to a growing number of cider bars, including Chicago's Northman which carries more than 100 varieties — that's changing. Its list of ciders available on draft or in bottles is like the "War and Peace" of beverage menus — and only begins to scratch the surface of the range of ciders produced across the globe.
This no-frills, unpretentious cider pairing is for the lazy at heart and the junk food-inclined. Dress it up or dress it down, cider is arguably the most amiable food pairing beverage. From triple-cream cheese and confit duck leg to a greasy basket of tater tots and beef jerky, cider can not only play nice with junk food but it can also take on a whole other role when matched with unconventional bevvie pairings.