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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.
FOOD
December 18, 2015
Makes 13/4 quarts 2 quarts apple cores and peels 2 quarts water 1/3 cup sugar 1. Put the apple cores and peels in a large glass or ceramic bowl. Dissolve the sugar in the water and pour over the cores and peels. Cover with a plate and weight down with something heavy to keep the solids submerged. Cover the entire bowl with cheesecloth or a kitchen towel and leave on the counter out of direct sunlight for 7 days. 2. Strain the cores and peels from the liquid and discard the solids.
NEWS
January 3, 2016 | Craig LaBan, Inquirer Restaurant Critic
Joe Strummer's punk rock takes an odd but mesmerizing detour on the Clash song "Lose This Skin" (from the 1980 classic Sandinista! ) with wailing violins and the croaky vocals of Tymon Dogg. So when longtime Clash fans Brendan Hartranft, Leigh Maida, and Brendan Kelly decided to take a little detour at Coeur from their usual focus on beer, they had the perfect name for a new house cider and a collaborator with its own kind of wild yeast croak: Bullfrog. The Williamsport brewery was one of the first in Pennsylvania to work with brettanomyces, a natural wild yeast that lends Bullfrog's beers and ciders a tart smack and terroir funk.
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.
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ARTICLES BY DATE
NEWS
January 3, 2016 | Craig LaBan, Inquirer Restaurant Critic
Joe Strummer's punk rock takes an odd but mesmerizing detour on the Clash song "Lose This Skin" (from the 1980 classic Sandinista! ) with wailing violins and the croaky vocals of Tymon Dogg. So when longtime Clash fans Brendan Hartranft, Leigh Maida, and Brendan Kelly decided to take a little detour at Coeur from their usual focus on beer, they had the perfect name for a new house cider and a collaborator with its own kind of wild yeast croak: Bullfrog. The Williamsport brewery was one of the first in Pennsylvania to work with brettanomyces, a natural wild yeast that lends Bullfrog's beers and ciders a tart smack and terroir funk.
FOOD
December 18, 2015
Makes 13/4 quarts 2 quarts apple cores and peels 2 quarts water 1/3 cup sugar 1. Put the apple cores and peels in a large glass or ceramic bowl. Dissolve the sugar in the water and pour over the cores and peels. Cover with a plate and weight down with something heavy to keep the solids submerged. Cover the entire bowl with cheesecloth or a kitchen towel and leave on the counter out of direct sunlight for 7 days. 2. Strain the cores and peels from the liquid and discard the solids.
NEWS
November 8, 2015 | By Craig LaBan, Inquirer Restaurant Critic
On chilly fall nights, there is nothing quite as cozy as a mug of hot cider - except for a mug of hot cider spiked with a shot of Snap. When added at the last moment, this ginger- and molasses-infused liqueur from Philadelphia's Art in the Age, inspired by Pennsylvania Dutch ginger bread, has the effect of an instant mulling spice. I didn't expect to like this so much. I haven't had much luck with Art in the Age's line of boldly flavored organic liqueurs, which, such as Root, are so commandingly distinctive they do not always play nice as congenial mixers in cocktails, where they tend to overpower.
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.
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