Apple trees were among the first food-bearing plants brought here to help make life more bearable for those who considered themselves English no matter on which side of the Atlantic they chose to live. In an age when water was suspect—as well it should have been for only shallow wells were in use—any sweet juice that could be turned into fermented liquor was considered as necessary as it was popular. And cider—drunk sweet, allowed to harden and often turned into brandy—was the most popular colonial juice of all. Drinking vessels from which to quaff the beverage were as diverse as the homes in which … » More …
A visit to Bishop Orchard in Garfield, Washington to make apple cider the old-fashioned way promises a fun time for all ages. Read more about the return of cider to the United States.
What are trained architects doing making hard cider?
“It’s a great beverage with a great legacy,” says Austin Dickey ’00, who tasted his first cider while visiting Europe after graduating from high school. He and colleague Rick Hastings share a passion for traditional hard cider.
After experimenting with homemade batches for years, the two began comparing notes and decided in 2012 to transform their hobby into a commercial venture.
“For us it’s all about the apples and yeast,” says Dickey.
Bubbling a revolution in Washington State
It’s canning day at Tieton Cider Works in Yakima. Tall, red cans of Rambling Route cider pass through a pasteurizing unit as they come off the conveyor belt of the mobile canning truck. Sold in four packs, the company’s first canned product is intended to reach the masses, perhaps even enticing craft beer drinkers with a moderately-priced, portable cider.
The label on a can of Rambling Route cider describes the journey apples made across the country to Washington: “When it reached the land that would be called Washington, the apple knew.” It knew it had found a home in … » More …