DRINKS WITH CHEESE 202 3 culturecheesemag.com 13
Cider
A P P L E C I D E R I S A S
American as, well, apple pie. It's been
part of our culture since European
settlers brought apple seeds across
the pond just to brew the boozy
beverage, back when the f ruit itself
was deemed too bitter to enjoy
on its own. This trend caught on,
especially in New England and the
Northwest where apple harvesting
thrives. Hundreds of apple varieties
are available to today's cideries,
who use them to make increasingly
sophisticated ciders with diverse
flavor profiles. "Cider as a category
has been growing steadily since 2012,"
says Andrew Byers, lead cidermaker at
Finnriver Farm & Cidery in Chimacum,
Washington. And it's no longer just the
sweet stuff college kids buy on grocery
store shelves; its flavors have evolved
for every palate. "We are also blessed
with a growing crop of bitter sweets
and bitter sharps to make profound
and complicated ciders that truly call
to the connoisseur," Byers says.
Boy Pairings
CYPRESS GROVE LAMB CHOPPER +
Seattle Cider Company Dry Hard Cider
CHEVOO SMOKED
SALT & ROSEMARY
MARINATED GOAT CHEESE +
Finnriver Dry Hopped Cider
Non-Alcoholic Pairings
BEEMSTER CLASSIC +
Citizen Cider All-Times Sparkling Cider
QUICKE'S MATURE CLOTHBOUND
CHEDDAR + Fresh Apple Cider
C Y P R E S S
G R O V E L A M B
C H O P P E R
M O N I C A P E T R U C C I , Au t umn 2 0 2 0
PHOTO:
Tchell
DePaepe
Photography
