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Search results for: Cider Loves Food

Dog-Friendly Cideries: Southern U.S. Edition Part 2

Welcome to the third edition (Part 2 of our Southern U.S. Edition) of Cider Culture’s dog-friendly cidery series. Our contributor and avid dog-lover, Samantha Story, will be sharing with you places where you and your furry best friend can unwind and grab a cider this summer. For more, check out Samantha’s first installment, covering dog-friendly cideries in the Northeast U.S. and the…

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Dog-Friendly Cideries: Southern U.S. Edition Part 1

Welcome to the second edition of Cider Culture’s dog-friendly cidery series. Our contributor and avid dog-lover, Samantha Story, will be sharing with you places where you and your furry best friend can unwind and grab a cider this summer. For more, check out Samantha’s first installment, covering dog-friendly cideries in the Northeast U.S. The heat is on, and the puppy…

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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…

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Ploughman Cider Announces 2 New Releases & Upcoming Events

Pennsylvania’s Ploughman Cider has announced two new ciders and a full roster of late spring and summer events. Rosedale, scheduled for a mid-May release and weighing in at 8.5% ABV, is a dry cider crafted with Rosedale crabapples. According to Ploughman, “Thanks to some amateur level panking from cidermaker Dr. Edwin Winzeler [and Ploughman’s Ben Wenk],…

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5 Hard Cider Recipes to Get You Through the End of Winter

Sometimes all the inspiration you need to get into the kitchen and start cooking can be found at your fingertips. We’re big fans of social media at Cider Culture (check us out on Facebook and Instagram!), and we love using our daily newsfeeds as inspiration for ways to combine our two loves: cider and food. With the winter…

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A Few Bad Apples: From Forgotten Fruit to Sustainable Communities

For the last 15 years, since well before the current cider renaissance, Mike Sturges has crafted countless varieties of cider in small, often experimental five-gallon batches. He picks the apples and forages other ingredients, like mulberry, knotweed and serviceberry, from places most people never think to look, like old farms and tangles of invasive bushes.…

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