The amount of media
focus we’ve received is flattering (and I’d like to think
a little warranted), but it’s important to share that attention with the hundreds of
small cideries recently opening and looking to use local apples in the
tradition that once made cider America’s community drink and nightly beverage. I point to Eric West’s “Cider Guide” map as a
source for finding the cideries nearest you.
But it’s important
to do your research!!! Not all cideries use local apples and very few abide by
the rules of nature which dictates the flavor of cider. It is the apple tree that dictates the
flavor and it should not be over-ruled by customer expectation (or the cider-maker's
guess for what the customer wants.) Therefore, it’s not possible to mass-produce real, traditional cider. Taste homogenization,
year-round product availability and shelf-stability are the very things which brought inanimate drinks (like mass-market beers and wines) to fore-front. Cost is not the main issue, it is knowledge. Without your knowledge we cider-makers stand on the other side of a wall.
Again, you must do
your research. You must understand the life-cycle of the apple tree, the
process of fermentation, and your responsibility in keeping a live beverage
in proper storage. And then you must communicate
with the producers. Yes, that’s
work. Does that sound unreasonable? I’m
sorry, but if you want accountability, accessibility, and transparency then there
is no other way. Same goes for wine. If I’m the first to challenge you on
this issue then something’s wrong. I’m
telling you the truth about how real cider (and wine) is made, and anyone who doesn’t disclose where they got the fruit and how they process it is keeping you on the other side of the wall for a good reason. It’s time to take back real cider. It’s not up to the cider-makers alone. It’s up to you as well.
