Feb 11, 2021
In this fruity, fermented
conversation with Crag Cavallo and Dan Pucci, authors of
American Cider, some of the topics we discuss
- How each of these gentlemen fell in love with
apples and cider through their shared experiences in the New York
hospitality scene and their happy proximity to the Hudson Valley -
one of our nation’s most prolific apple hubs
- Why cider developed differently in America than
it did in Europe, and how different geographic, cultural, and
economic factors contributed to various dark ages and revivals in
the apple world.
- Of course, we talk about different exciting
apple varietals with cool names like “Northern Spy” and “Black
Twig,” as well as the four different categories that all cider
apples can be placed into.
- We explain the different decisions that cider
makers encounter on their way to delicious ferments, including
yeast, terroir, and naming conventions.
- We offer tips for sourcing excellent cider for
your home bar and even how to start experimenting with making your
- And much, much more.