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NEWS
September 25, 2011
It's apple season now - both in the local orchards my family loves to frequent, and also in my glass. So the timing couldn't be better for Crispin, a bright new hard cider from Colfax, Calif., that debuted this month in local bars and bottle shops. Unlike many big-label competitors, Crispin is made from 100 percent pressed juice apples, with no added sugar or concentrate. And it's noticeably lighter in color. That doesn't mean weak flavor, though. This cider may have a lightness of weight, but it delivers a vivid apple sweetness on the nose, and a long dry finish of real fruit and skin-peel tannins, lingering even above the recommended glass of ice. Even more intriguing, though, is Crispin's potential as a cocktail mixer.
ENTERTAINMENT
November 2, 2001 | By Stephen B. Goldstein FOR THE INQUIRER
Just because Halloween has passed doesn't mean fall fun is over. Some great family activities this weekend celebrate the beauty and bounty the Philadelphia area has to offer. Two of them promise to brighten any child's face while teaching lessons about the world. My family is trying to decide whether to go to the Apple Hunt and Cider Pressing at the Pennypack Environmental Center in Northeast Philadelphia, or the Autumn with the Animals Festival at the Woodford Cedar Run Refuge in Medford.
NEWS
April 1, 2013
On the northern coast of Spain in Basque country and Asturias, a taste for hard cider instead of wine reaches its height in April, when cider houses called sagardotegi celebrate with calls for "Txotx!" (say: "choach!") and casks are tapped, sending newly fermented fall sidra streaming from holes in the barrel straight into revelers' glasses. Tinto is having its own Txotx party Thursday, and it's an ideal moment to taste how fascinatingly different these ciders are - low in carbonation and vivid with earthy apple essence.
NEWS
June 21, 2015
Summer is always ripe for cherry pie. But this year, I'm excited about the one that's pouring on draft: Cherry Pie, the cider. This wickedly good blush of sweet-tart dry cider comes from Stone & Key Cellars in Montgomeryville, the eight-month-old custom crush winery from the owners of Keystone Homebrew Supply that's also become one of the state's innovative new cideries. S&K's initial cider series ferments a blend of up to 17 apple varieties from Solebury Orchards to complete dryness followed by a variety of vivid finishes, including a funky wild yeast for "Untamed," or the oaky vanilla of brandy barrels.
FOOD
March 6, 2015 | By Virginia A. Smith, Inquirer Staff Writer
YORK TOWNSHIP, Pa. - Steve and Julie Groff were living the life. Son of a third-generation dairy farmer, Steve was a successful orthopedic surgeon. Trained as a nurse, Julie was a stay-at-home mom to their three kids and manager of the 77-acre, century-old farm they'd bought in 2000. Together, they were raising Standardbred horses and Black Angus cattle, and exploring future business uses of their farm. Then, in October 2011, tragedy struck. Steve had taken his new Cannondale road bike out for an inaugural spin in Glen Rock, 20 miles from the York County farm, when he was hit from behind by a car being driven at 45 m.p.h.
FOOD
October 23, 2002 | By Jon Caroulis FOR THE INQUIRER
What's better than a crisp fall afternoon? How about a crisp, sweet glass of apple cider to welcome the change of seasons? Cider is a versatile beverage. You can serve it ice cold, or heat and spice it up with cinnamon, cloves and ginger. Producers can give it sparkle by adding carbon dioxide or ferment it into hard cider, which is usually 3 to 7 percent alcohol. But it begins and ends with the fruit. Pure cider contains nothing but the juice of pressed apples. Yet it is a more hand-crafted product than apple juice, which is made from concentrate and filtered numerous times for clarity.
FOOD
October 30, 1988 | By Gerald Etter, Inquirer Food Writer
It's a good bet that if you run across some apple trees, there'll be a jug of cider lurking nearby. That holds true for the Sunday driver cruising the autumn countryside, as well as the archaeologist on a dig in Asia Minor, where the Babylonians and Assyrians were known to indulge in a toddy or two between wars. And where there is cider, there is bound to be hard cider, one of the world's oldest fermented drinks. The next step up from hard cider is apple wine, which doesn't occur in nature but can be created by a skillful winemaker.
NEWS
December 4, 1990 | Inquirer photographs by Todd Buchanan
With autumn comes the tradition of apple cider freshly pressed by small operations such as Solebury Orchard, which makes its own cider and custom- presses for other orchards. Working out of a small garage near New Hope, Brian Smith, the owner, and Steve Elliott produce from 500 to 2,000 gallons per press.
NEWS
September 26, 1991 | Special to The Inquirer / ROGER TUNIS
Visitors line up for freshly pressed cider, above, at the Mill Grove Audubon Wildlife Sanctuary as Craig Moser (left) helps Dave Hagner pour. Below, Jill Lenihan catches the cider in her cup as it trickles down from the press.
NEWS
November 12, 1989 | By Melissa Dribben, Inquirer Staff Writer
Tim Zeigler still licks his fingers after 31 years in a apple cider family. That's understandable for two reasons. He wouldn't want cider stains on the white shirt he wears to work, and he loves cider - especially Zeigler cider. Zeigler has other cider family traits. For instance, he eats unusual apples. "I like a lot of apples. Macs, Staymans, Winesaps, Red Delicious, Granny Smiths, but I'm strange. I even enjoy cooking apples. I'm thinking Summer Rambo, Lodi and Yellow Transparents - a small Lodi that used to be popular for making applesauce.
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NEWS
June 21, 2015
Summer is always ripe for cherry pie. But this year, I'm excited about the one that's pouring on draft: Cherry Pie, the cider. This wickedly good blush of sweet-tart dry cider comes from Stone & Key Cellars in Montgomeryville, the eight-month-old custom crush winery from the owners of Keystone Homebrew Supply that's also become one of the state's innovative new cideries. S&K's initial cider series ferments a blend of up to 17 apple varieties from Solebury Orchards to complete dryness followed by a variety of vivid finishes, including a funky wild yeast for "Untamed," or the oaky vanilla of brandy barrels.
FOOD
March 6, 2015 | By Samantha Melamed, Inquirer Staff Writer
In 2011, when brothers Hank and Steve Frecon wanted to grow profit at their family's 71-year-old Frecon Farms in Boyertown, they began turning some of their apples into hard cider. They were venturing into the fastest-growing alcoholic beverage category in the country - and a thicket of red tape beyond anything they could have imagined. First, they obtained a limited winery license and began fermenting crab apples, Granny Smith, Winesap, and other varieties, producing ciders that, due to apples' natural sugar content, came in around 7.5 percent alcohol by volume (ABV)
FOOD
March 6, 2015 | By Virginia A. Smith, Inquirer Staff Writer
YORK TOWNSHIP, Pa. - Steve and Julie Groff were living the life. Son of a third-generation dairy farmer, Steve was a successful orthopedic surgeon. Trained as a nurse, Julie was a stay-at-home mom to their three kids and manager of the 77-acre, century-old farm they'd bought in 2000. Together, they were raising Standardbred horses and Black Angus cattle, and exploring future business uses of their farm. Then, in October 2011, tragedy struck. Steve had taken his new Cannondale road bike out for an inaugural spin in Glen Rock, 20 miles from the York County farm, when he was hit from behind by a car being driven at 45 m.p.h.
NEWS
September 26, 2014
  B   UZZ: Hey, Marnie, I need your help. Is cider a wine or a beer, or just juice? It keeps showing up on tap at the pub, and my pals and I are stumped. Marnie: Cider terminology is a little confusing, Buzz. Almost everywhere else in the world, a cider is a fermented alcoholic drink made from apples or pears. However, in the U.S., "apple cider" is simply apple juice that has not been filtered or pasteurized. That's the cloudy juice you see at the grocery store.
NEWS
June 23, 2013
Is cider the new beer? Commonwealth Ciders, spun off recently from the Philadelphia Brewing Co., is evidence it just might be. These traditionally dry hard ciders ("Exported from Kensington") are different from many new American ciders, which trend too sweet. Commonwealth's plain flavor is bone dry with a whisper of natural sweetness and an elegant light touch, both in body and calories (just 160). Commonwealth is kicking into summer-refresher overdrive, though, with two new flavors this week, debuting with a tasting at Sunday's Headhouse Farmers' Market.
FOOD
April 4, 2013 | By Maureen Fitzgerald, Inquirer Food Editor
This easy chicken dish, from Good Housekeeping's 400 Calorie series, makes use of the best part of the bird: the thighs. It's a perfect April dish to start the trend towards lighter cooking.   Makes 4 servings 1 teaspoon olive oil 1 pound skinless, boneless chicken thighs, cut into 1-inch-wide strips 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 Bartlett pears 2 stalks celery 2 tablespoons lemon juice 1 shallot, minced 3/4 cup apple cider 1 tablespoon Dijon mustard 1 tablespoon chopped fresh parsley leaves 1. In nonstick 12-inch skillet, heat oil over medium heat until hot. Add chicken strips to skillet and sprinkle with salt and pepper.
NEWS
April 1, 2013
On the northern coast of Spain in Basque country and Asturias, a taste for hard cider instead of wine reaches its height in April, when cider houses called sagardotegi celebrate with calls for "Txotx!" (say: "choach!") and casks are tapped, sending newly fermented fall sidra streaming from holes in the barrel straight into revelers' glasses. Tinto is having its own Txotx party Thursday, and it's an ideal moment to taste how fascinatingly different these ciders are - low in carbonation and vivid with earthy apple essence.
ENTERTAINMENT
October 5, 2012 | By Monica Peters, For The Inquirer
On Saturday from 10 a.m. to 4 p.m., the 18th century comes to life at Newlin Grist Mill Park's Fall Harvest Festival in Glen Mills. The free festival will feature vendors preparing open-hearth meals from the 17th and 18th centuries. Attendees can see craft demonstrations including spinning, iron making, weaving, iron and potash making, and more. Colonial-period harp and mandolin music will be performed, and at 11 a.m. and 1 p.m. a cappella choir Colonial Revelers will sing. Traveling silhouette artists will draw silhouettes of festivalgoers.
NEWS
September 4, 2012 | By Edward Colimore, Inquirer Staff Writer
The freezing temperatures hit four months ago, but their impact is being felt now. At Russo's Orchard Lane Farm in Chesterfield, Burlington County, Michael Russo looks across sprawling fields of apple trees - and counts the cost. The Stayman winesap, golden delicious, and black Arkansas were decimated, but the red delicious and McIntosh appeared largely unaffected. "People come here to pick their own apples in late September and October," Russo, 45, said. "But there won't be as many to pick.
NEWS
April 5, 2012
2 ounces butter 6 large Spanish onions, peeled  and julienned 2 sprigs thyme 1, 12-ounce bottle hard cider 2 quarts beef stock Hard, crusty bread 8 ounces aged cheddar cheeses, cut into four portions Salt and pepper 1. Melt butter in a large Dutch oven over medium heat. Add onions and caramelize until tender and slightly brown. Add thyme and cider, turn heat to low, and simmer for 10 minutes. Add beef stock, cover, and simmer for approximately 1 hour.
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