Posts by Kerry McKenzie

Heritage Cider to be Showcased at CiderCon 2018

With the cider market rapidly growing and redefining itself, the United States Association of Cider Makers (USACM) is making a big bet on the emergence of heritage ciders. For anyone not familiar with the term, the USACM’s newly released cider style guide defines heritage ciders as ciders made from multi-use or cider-specific apples including bittersweet,…

Read More

4 Cideries Paving the Way for Barrel-Aged Ciders

The cider maker’s vision is much of what makes a well-crafted cider, but with a cider that’s been aged or fermented in a barrel, a good vision is only part of the equation. By putting cider in a barrel, the cider maker inevitably gives up a certain amount of control over the process. Take away…

Read More

The Scoop on the Certified Cider Professional Program

The cider industry has taken a big step forward this year with the release of the Certified Cider Professional (CCP) program. Developed by the United States Association of Cider Makers (USACM), the online program (which includes an exam) is the cider world’s answer to beer’s cicerone and wine’s sommelier. “We thought it was up to…

Read More

The Story of Starting Hale & True: The Logistics

This is part two of a three-part series on the starting of Hale & True, a Philadelphia-based cidery. You can read part one here. A cidery conjures up specific imagery in my mind. The cool, reflective glow of stainless steel fermentation tanks. The sweet smell of fresh cider mixed with the hint of bread from…

Read More

Cider Culture Guide to Pairing French Ciders

Cider lovers often wonder what the best food pairings are for their favorite drink, but figuring that out can be confusing, and the information is often not widely available. Not to worry—Cider Culture went to work and did a tasting, pairing foods with eight different French ciders, all from family-run farmhouse producers. France, although known…

Read More

The Story of Starting a Cidery: Hale & True

It was in a 500-square-foot apartment in Old City Philadelphia that I made my first batch of cider. I poured a gallon of store-bought apple juice into a one-gallon carboy, added yeast and watched it ferment over the next couple weeks. The result was a naturally dry, fizzy, delicious, 6.5% ABV cider. Four years later,…

Read More

From Farm to Glass: Ploughman Cider Launches in Pennsylvania

On a cold and windy November day at Philadelphia’s Headhouse Farmers Market, Ben Wenk couldn’t stop smiling. Wenk, a seventh-generation farmer at Three Springs Fruit Farm, had good reason to be happy. He was debuting Stark Cider, the first offering from Ploughman Farm Cider. Stark Cider is a blend of Esopus Spitzenburg and Stayman apples grown on his…

Read More

Philly Gets Its Own Cider Bar

It’s finally happened; Philadelphia now has its very own cider-focused bar, Cinder. The concept, which was developed two years ago by Alex Bokulich and Teddy Sourias, owner of BRU Craft & Wurst, U-Bahn and Uptown Beer Garden, opened on Friday, November 11. The bar mainly features a selection of ciders and sour beers on a 32-tap system and 70+…

Read More