My Favourite 10 Ciders of 2018

As I’m about to close the books on 2018, I’m startled to realize that this is my 6th year collecting my top 10 favorite ciders of the year! Wow! There is something different this year though; I reviewed almost twice as many ciders. I had some encouragement to switch from top 10 to top 20, but I think the cider world is ready for more competition. ; ) I reviewed more than 95 ciders this year!

But that’s not all that happened! I’m so happy to say that I continued learning and teaching about cider, giving talks, consulting, and I wrote more about cider for venues beyond the blog than ever before. 

Just in case folks want to take a peek at last year’s and those that came before. 

2017 List: http://alongcameacider.blogspot.com/2017/12/my-10-favorite-ciders-of-2017.html

2016 List: http://alongcameacider.blogspot.com/2016/12/my-10-favorite-ciders-of-2016.html

2015 List: https://alongcameacider.blogspot.com/2015/12/my-10-favorite-ciders-of-2015.html

2014 List: http://alongcameacider.blogspot.com/2014/12/my-10-favorite-ciders-of-2014.html

2013 List: http://alongcameacider.blogspot.com/2013/12/my-10-favorite-ciders-of-2013.html

And I'll quote my own rules. “As in earlier years, I have two rules: I'm not listing more than one cider from any company, and I am going to limit myself to ciders that have coverage in the blog. Beyond that, my only caveat is that these are my personal favorites that I wrote about in 201[8]. These may or may not be your favorites, but I encourage you to taste them and make up your own mind.”

With no further addendum or caveats, let me show you what ciders I loved most this year!

10. Australia Peckham’s Wild all the Way 
https://www.peckhams.co.nz/

I tried this intriguing blend of wild fermented cider and perry at CiderCon, and I managed to sneak a can back home with me to enjoy months later. I was surprised by the awesome tartness of this cider. Many international ciders do not have the same focus on acidity that American ciders do, but I loved this one. It had great mellow fruitiness and some tannic heft too!

http://alongcameacider.blogspot.com/2018/09/cider-review-blakes-hard-cider-companys.html

9. Tieton Ciderworks Sparkling Perry
https://tietonciderworks.com/

When visiting friends after GLINTCAP, I got the chance to share a very special perry. I wanted to treat them to Tieton’s Sparkling Perry because I knew it would have some sweetness, some bubble, and tons of fruit character. These were all perfect as accompaniment to two vegetarian curries; and this cider wowed everyone! We loved the bright acidity and nuttiness.

https://alongcameacider.blogspot.com/2018/05/very-perry-may-tieton-cider-works.html

8. Number 12 Cider House: Chestnut Semi-Dry 
https://number12cider.com/

Number 12 Cider House just opened their Minnesota taproom this year, and they continued to put out totally delightful ciders including this rich and fruity semi-dry cider filled with buzzy zestiness. The barrel characteristics took this cider from tasty to really special!

http://alongcameacider.blogspot.com/2018/01/cider-review-number-12-cider-houses.html

7.  Descendant Cider Company: English Kills 
http://www.descendantcider.com/

This cider is described as and English Bittersweet Dry, all magical words to my ears. This cider delivers on lush aromas but keeps the taste cleanly austere. It tasted more savory than fruity but kept some tannic wow factor and a light enough body to be perfect with summer barbeque and corn on the cob. It was a delight.

http://alongcameacider.blogspot.com/2018/08/cider-review-descendant-cider-company.html

6. Angry Orchard Cider's Understood in Motion 3 
http://www.angryorchard.com/

This collaboration cider between Ryan Burk and Tom Oliver has so many of my favorite characteristics. I knew it would take a place in this list the moment I first caught of a whiff of those mouthwatering leather and cooked apple aromas. The taste didn’t disappoint either. I like my tannic ciders to maintain balance with acidity and the Understood in Motion 3 really managed that beautifully. Yum!

http://alongcameacider.blogspot.com/2018/08/cider-review-angry-orchard-ciders.html

5. Snowdrift Cornice: 
http://www.snowdriftcider.com/

Washington state’s Snowdrift Cider Co. put out a supremely wintery cider in the Cornice. It has body from barrel aging and enough tannins to really feel substantial in mouthfeel. I loved the acidity and plumminess. This cider was one to savor.

http://alongcameacider.blogspot.com/2018/01/cider-review-snowdrift-cider-cos-cornice.html

4. Whitewood Cider Company’s Kingston Black and Wickson Apple
http://whitewoodcider.com/

This cider was part of a very special birthday dinner my friend Elizabeth prepared. I chose this cider for the pesto and homemade pasta course, because the cider was going to offer up more herbal notes (to pair with pesto) due to some time spent aging in a gin barrel. The pairing worked splendidly, and everyone noticed this cider in particular. It was just so aromatic and botanical and delicious!

http://alongcameacider.blogspot.com/2018/09/my-dear-friend-el-just-had-birthday.html

3. Big Fish Highland Scrumpy
http://www.bigfishcider.com

This is another treat, I got to take home from CiderCon 2018; it’s a big blend of apples shared for a local community event. The final result is mellow, fruity, balanced and beautifully semi-dry. I especially enjoyed the burst of grapefruit: bitterness tempered with citrus fruit notes. 

http://alongcameacider.blogspot.com/2018/08/cider-review-angry-orchard-ciders.html

2. Eve’s Darling Creek: 
http://evescidery.com

This was my Thanksgiving cider this year. I’ve had the Darling Creek for years, but this particular vintage came out drier and more balanced than any previous. I just love how the aromas reminds me of autumnal apples and oak.This cider is funky, tart, substantive, and super bubbly. I absolutely adored it. 

http://alongcameacider.blogspot.com/2018/11/thanksgiving-ciders-eves-ciderys.html

1. Castle Hill Cider's Levity
https://www.castlehillcider.com/

This is just a fantastic cider. In a list this good, that almost feels like an understatement. The cider has body but lightness, structure and playfulness, balance and sophistication.I simply adore the richness and baking spice notes that manage to do so much in a completely dry cider. The Levity is bone-dry, beautiful, and bubbly. The apple varieties and use of terra cotta fermentation vessels combine to create a truly magical cider. 

http://alongcameacider.blogspot.com/2018/10/cider-reviews-castle-hills-levity-and.html

Let’s end this list with what I feel most: gratitude for cider people and the wonderful experiences we’ve had together this year. I appreciate the orchardists, restaurant folk, cider makers and cider geeks of all stripes. I raise my cider glass to all of us, loving, learning, and promoting our favorite beverage. Here's to even more of the good stuff in 2019! Cheers!

Cider Reviews Colorado Cider Co's Pato Feo and Descendant Cider Company's Descendant Dry

So much for Fall in New York. Winter’s here! Our first large snow fell Thursday evening, all through the night and into Friday morning. Ten inches later, it feels like a whole new season, even before Thanksgiving. None the less, I’m getting ready for this food-filled holiday, and I’m still thinking about pairing my favorite Thanksgiving dishes with delicious ciders. That’s how I chose the two ciders to share this week. They each have a killer Thanksgiving pairing. 

Let’s start with Colorado Cider Co.’s Pato Feo. 

Colorado Cider Company volunteers the slogan, “Fresh Genuine Balanced” prominently on the website. This cider company was founded in 2011 in Denver, Colorado. There’s even a tasting room open year round for visits. 

Learn more online: https://www.coloradocider.com/

For full disclosure, this bottle was a sample sent to me for review. Here’s the official description, “This brettanomyces fermented sour cherry was aged in rum and wine barrels for over a year. After 3 months, we dubbed it the "ugly duck" but it ignored the taunts of the other ciders and proved us all wrong. Enjoy the beautiful Pato Feo!” 6.7% ABV

I did review a Colorado Cider Company cider earlier this year. I tried & enjoyed Block One: http://alongcameacider.blogspot.com/2018/03/cider-review-colorado-cider-cos-block.html

Appearance: brilliant, still, brandied cherries

This lovely cider perplexed me with it’s color. I looked up swatches of ochre, umbre, brick, and tawny. It’s brilliant and still, but the color falls into a delicious in between place with hints of red, brown, and and orange. I’ve even seen a similar shade called russet, but in the cider world, that means quite definitely something else. It’s the color of brandied cherries or certain old book bindings.

Aromas: leather, ripe apple, cherries

The Pato Feo smells like leather, cherries, and apple. It’s a rich and enticing set of aromas. But that’s not all there is to it; I also smell some hints of funky tartness like sour citrus.

Sweetness/dryness: semi-dry

There’s a ton going out outside of sweetness/dryness, but I’d call this cider a semi-dry, but it will perceive as on the dry side of that.

Flavors and drinking experience: still, funky, fruity, barrely

The Pato Feo has some sour funk; do not mistake the promises on this bottle for exaggerations.

This cider surprised a few of my companions when it was still. I explained that many ciders this barrely are going to be still. This one certainly is barrely, dark and fruity, while being quite tannic.

The fact that the Pato Feo is semi-dry makes it easier to pair with foods, because it has some astringence. I think it makes a great choice for Thanksgiving because it tastes more sour and astringent with many sips, and that makes it an excellent palate cleanser for the heavy rich foods of the holiday. I love this cider a root veggie roast. It’s easy to cut and roast turnips, parsnips, carrots, onion, and Brussels Sprouts all together after a quick drizzle of olive oil and balsamic and a sprinkle of pepper and salt. This cider complements all those earthy flavors beautifully.

My second cider review for the week is Descendant Cider Company’s Dry.

I have previously tasted their Succession: http://alongcameacider.blogspot.com/2018/01/cider-review-descendant-cider-companys.html

And the Dry by Descendant makes a brief appearance in my write up of this year’s Gathering of the Farm Cideries: http://alongcameacider.blogspot.com/2018/02/gathering-of-new-york-farm-cideries.html

I reviewed the English Kills back in August: http://alongcameacider.blogspot.com/2018/08/cider-review-descendant-cider-company.html

Read all about the Queens-based New York company on its website: http://www.descendantcider.com/

Here’s the official description of this limited edition Descendant Dry cider, “Dry has strong ripe apple aromas and bright acidity balanced with bittersweet tannin. It is medium body and bone dry. It also has bright appearance as a result of the aging process.” 6.9% ABV.

Appearance: Brilliant, popcorn, bubbly

This cider isn’t still! I can see a gathering of bubbles in my glass and it makes my mouth water to see them. The rich golden color reminds me of unpopped popcorn. The cider is brilliant in terms of clarity.

Aromas: ripe apple, parmesan, chalk

This cider smells like so many things that I associate with a crisp, acid-driven cider. The dry smells like ripe apple, chalk, and Parmesan.

Dryness/sweetness: Dry

This is a dry yet fruity cider. There’s a ton of flavor.

Flavors and drinking experience: bubbly, acidic, tropical, dry

This is such a fun yet serious cider! It’s absolutely perfect for the main event of the Thanksgiving meal, the Celebration roast! (Or Tofurkey or Qorn Roast) or whatever you put at the center of the table. It reminds me of overripe apples but without the sweetness.

The Dry offers up thrillingly high acid. This cider will curl your toes with how tart and zesty it is. I get pineapple and tropical fruit notes all over it, and I can taste peach as well. It’s just loaded with so much fruit presence for a dry cider.


In terms of texture the dry has lots of bubbles and a relatively light mouthfeel. It has some light tannins, but most of the excitement comes from the acidity. I love this for an entree, but it really is a flexible enough cider you could enjoy it with all the elements of a classic Thanksgiving feast.

Cider Review: Descendant Cider Company English Kills and Stormalong Cider’s Light of the Sun

It’s hot where I live right now. Too hot. And there are plenty of other places that are too hot right now too. Don’t turn on your oven hot. All the pets have melted hot. Go places just to enjoy the air conditioning hot. I’ve been waiting until after dark to take my daily walks and get my steps. (Yes, I am one of those people). It changes what ciders are the most appealing, so this week I’m sharing two ciders I’ve enjoyed during this most recent heat wave. 

The first is a dry sparkler by Descendant Cider. The one thing about this Queens cidery I will highlight is from the page of the website introducing the cidery, “At Descendant Cider Company we press, ferment and bottle our cider using fresh New York State apples in our blends and why wouldn't we? New York is the second largest apple growing region in the country producing a wide range of excellent apple varieties that we love in our ciders.”

Read all about the company on its website: http://www.descendantcider.com/

I have previously reviewed Succession by Descendant: http://alongcameacider.blogspot.com/2018/01/cider-review-descendant-cider-companys.html

And the Dry by Descendant makes a brief appearance in my write up of this year’s Gathering of the Farm Cideries: http://alongcameacider.blogspot.com/2018/02/gathering-of-new-york-farm-cideries.html

Today I’m excited to be reviewing a cider I picked up at that event, the limited edition English Kills. I suspected because of its dryness and particular apple blend that it would suit this monstrous heat well.

Here’s how Descendant introduces it: 

ENGLISH KILLS (7.2%ABV) - 2015 Harvest availableThis dry English Bittersweet cider is a blend of vintage English cider apples fermented long and slow over four months then aged for another six months.  Rich tannins and ripe fruit aromas combine in this traditional approach to English cider making.  A rich golden appearance this cider is completely unfiltered or clarified in anyway.

I have a feeling that some of these characteristics will make for a particularly refreshing choice of cider.

Appearance: deep orange, transparent, few visible bubbles

This cider doesn’t look like most American ciders. The color is deeper and warmer. Those orange hues don’t tend to show up in dessert apple ciders, and this is full on pumpkin colored. The cider is transparent rather than brilliant, and I can see very few bubbles.

Aromas: overripe apples, melons, limes, white wine, and bread

I found this array of aromas fascinatingly complex. I first smell overripened apples, but they don’t show up alone. Other fruits like melons and limes round out the picture. The cider also smells like fermentation by showing facets of white wine, bread, and yeast all in a smooth aroma. Something about the whole is round rather than crystalline. The images these aromas call to mind are sleek and dark; they remind me of mushrooms the best possible way. 

Dryness/sweetness: dry

This cider is not kidding around with dryness. The English Kills is dry.

Flavors and drinking experience: tannic, medium acidity, austere

This cider tastes quite different than it smells. Though it smells plentifully fruity the tasting experience is more austere. The English Kills is very dry, quite tannic, with medium acidity. Instead of fruit, I get taste notes like wild rice, toast, and wood. The name says English—and I can taste why—but this is also New York with that powerful acidity. The tannins linger, and though they add structure, the cider has a fresh light mouthfeel. The texture is shaped by many medium-small bubbles. The English Kills has some astringence which only makes me love it. 

I had this cider with corn on the cob, a crazy loaded salad, and my favorite vegetarian version of barbecue wings. It was a summery delight. 

Stormalong Cider’s Light Of the Sun

Next up, I want to talk about Stormalong Cider’s Light Of the Sun. This is a hopped cider by a Massachusetts cidery. Stormalong combines a lot of nearly mythic imagery in the branding: oceans, sea captains, orchards, a forgotten heydey of cider, and even Paul Bunyan. I enjoy these larger than life images and ideals. I’m hoping the cider will live up to them. 

I reviewed the Legenary Dry in 2016:  http://alongcameacider.blogspot.com/2016/12/cider-review-stormalongs-legendary-dry.html

You can read more about the company on the website: http://stormalong.com/

I enjoyed the history section especially. It speaks to Sherborn’s particular relationship with cider over time, including this fact; “Sherborn in fact supported more than 20 cider mills in the 1800s that were productive enough to be taxed.” Fans of cider must check it out! 

Official description: “A refreshing cider double dry-hopped with Citra and Mosaic hops.  We then add blood orange and ruby red grapefruit zest in the second dry hopping addition to enhance the citrus notes.  Crisp.” The cider contains 6.5% ABV (which could be considered a bit high for a 16 ounce can unless you split it). The apples used for this cider include:  Northern Spy, Idared, Golden Delicious, and Jonagold.

Appearance: pale wheat glow, brilliant, bubbly

This cider pours with a head, but it doesn’t stick around. The color reminds me of ripe wheat, with that cool blonde color. The cider is brilliant and decidedly bubbly.

Aromas: hoppy, lemon, dust,

The Light of the Sun smells hoppy in a particularly lemony way. The cider also smells like dust and stone. All the aromas present are mild. I also get hints of rain and lemongrass.

Dryness/sweetness: Off Dry

While this cider isn’t fully dry, The Light of the Sun is close. I’d call it a very zesty and flavorful off dry. 

Flavors and drinking experience: lot of citrus, high acid, no tannins, lots of hops

This cider was made for summer! The Light of the Sun is refreshing and crisp. The hopped and citrus notes play well together and with the high acid. I love how lemony and hoppy it tastes, like some other hopped ciders, it does include one soapy note in the mix.

Though I get some citrus, overall, this cider is not very fruity. It's just fresh tasting! The strongest citrus notes associate with the hops, but in terms of strict fruits I can taste lime. The cider tastes like it had a clean fermentation and lots of carbonation. The Light of the Sun does have a quick finish and a light body. These factors work together to make a supremely summery cider. 

I had this with veggie filled burritos and it was astoundingly good with creamy avocado, sweet corn, and zucchini.

Gathering of the New York Farm Cideries: Nine Pin Ciderworks, Treasury Cider, Awestruck Cider, and Descendant Cider Co.

This past Saturday, I bundled some friends who happen to be fellow cider nerds into the car to make the trek up to Albany for the Fourth Annual Gathering of the Farm Cideries. For a little background, this is a New York even that Nine Pin hosts yearly to celebrate the birthday of their own business, but also to celebrate a whole generation of young NY cideries that operate under New York's Farm Cidery license. Nine Pin was the first to open as an official NY Farm Cidery, so it makes all the sense in the world that they gather everyone to Albany. I love that these cider companies are forming a community and sharing their huge range of beverages with the public together. This is crucial cider education!

Each year, more cideries work under this license and are thus eligible to take part. This year around 17 cider companies participated by setting up a table, sampling, introducing and selling their ciders under one warehouse roof. That's one of the things I love about the gathering. Some of these operations are either quite young or quite small, and many self distribute to a very limited local area. This may be the only chance many people have to buy anything from Roger's Cideryard(https://www.facebook.com/RogersCideryard/), and it was assuredly my first tasting with Ithaca's newest cider producer: New York Cider Co. (https://www.facebook.com/NewYorkCiderCompany/).

When we arrived, about 20 minutes after doors were due to open, there was already a line stretching around the corner from the cidery's entrance. One of the things to note about Ninepin is their extensive and agile menu of limited release ciders. Several of these are only ever available in their tap room and only around for a short time. These run the gamut from this year's Ashmead's Kernel single-varietal to the wildly inventive such as their Blueberry Peach Cobbler. And I think their adventurousness has rubbed off on Albany's cider scene more generally, hence the folks waiting for doors to open on Saturday.

Once inside I tasted and chatted and listened to what other folks were saying about the sold-out event.

I didn't get to try everything; I never manage to, but I did find several things to take home. But here are four highlights of what I did get to try.

Nine Pin Ciderworks,

http://www.ninepincider.com

Cascara Nectar

This is a soon to be officially released cider and it was astounding! Cascara is the berry of the coffee plant, but this cider struck me as tart and spicy more than anything else. This cider is the result of a collaboration between Nine Pin and Joe Bean Coffee Roasters. It uses Cascara Coffee Cherry Tea and the hulks of Bolivian Cascara fermented with New York State Apples. I bought a four pack of cans to take home because this spicy, fruity, high acid cider exhibits what I love about experimental ciders. The apple flavor remains present but does something new with these additional flavors.

Here's a link to Joe Bean and Nine Pin's Release party coming up soon on February 24th: https://www.facebook.com/events/147819415930296/

Treasury Cider

http://www.treasurycider.com/

Burr Knot

The official description reads:

A careful mix of apples from our family orchard, Fishkill Farms, was selected to make the hard cider in this bottle. Heirloom varieties, proper harvest timing, ecological farming, and traditional wine-making methods all come together in our cider. Our name is an homage to the farm's founder Henry Morenthau Jr., who served as Secretary of the Treasury under FDR. It also celebrates the revival of hard cider in America.

Other descriptors include, “Dry and unfiltered / orchard cider / traditional method” and a list of apples, “Hyslop crab / Granny Smith / Pink Lady / Old-Growth Golden Delicious / Jonamac”

Wow! Just wow! I've had other ciders by this maker, but nothing in the past year. They've really matured and this cider shows their best qualities. Yes, I'm fond of a cider with crab apples, but the maker has to do know what to do with them. Treasury Cider certainly does!

Awestruck Cider

http://www.awestruckciders.com/

Lavender Hopped

I love their introduction to this cider.

Think of lavender and you imagine rows of sun-kissed purple, with a gentle scent of Mediterranean summer evenings. Our Lavender Hops is created to capture the same sensation of warm, fragrant summertime. We infuse our traditional hard cider with a secret blend of hops and sweet lavender. This adds a mildly bitter complexity which, together with the citrus and floral undertones, combines to produce a unique flavour. Like a summer evening, Lavender Hops is mellow - perfect for cider and beer drinkers alike

This one sold out entirely at the event! I loved it and one of my cider compatriots did too. The lavender tastes herbal without being soapy. The cider has zesty high acid that always goes well with hops. Its a balanced and full bodied cider. Other fruit notes were tropical fruit and berries.

Descendant Cider Co.

http://www.descendantcider.com/

Dry

The limited release Descendant Dry is introduced like this by the cidery,

DESCENDANT DRY (6.9%) - 2016 Harvest availableDry" has strong ripe apple aromas and bright acidity balanced with bittersweet tannin. It is medium body and bone dry. It also has bright appearance as a result of the aging process.

What I like about this cider is both its body and its balance. It has some zesty acidity, mild astringence, and soft tannins. It also had some floral and spicy characteristics that really add to its complexity. Yum! I also picked up a few of their other ciders for future tasting.

Overall, it was a wonderful day. Yes, there were cider donuts! Nine Pin Ciderworks really knows how to host this event well. They managed a big crowd and avoided many of the common pitfalls to such events. I had a fantastic time and only wish I could visit these cider folks more often.

Cider Review Descendant Cider Company's Succession and CiderCon!

I've been meaning to review Descendant Cider Company for as long as long as I've known about them. Founded in 2013 under New York's Farm Cidery License, Descendant is New York's first Urban Cidery. I encountered them at my first Gathering of the Farm Cideries in Albany (the next one is February 17: https://www.eventbrite.com/e/nine-pin-cider-presents-the-4th-annual-gathering-of-the-farm-cideries-tickets-41710246470).

New York is the perfect place for an urban cidery in that they good access to a wide variety of orchards not far from the city, a wonderful network for fermentation education, hospitality industry knowledge, and a significant cider audience. Descendant has been slowly increasing their offerings and experimenting with different styles. The Succession is their first and flagship cider.

Find out all about the company on the website: http://www.descendantcider.com

Or connect with them on Facebook: https://www.facebook.com/descendantcider/

Here's the official Description: "Succession Sparkling Semi-Dry 5.5% ABV. Our first commercial cider is "Succession". It's a crisp, off dry cider designed with session-ability in mind. It's a blend of 6 apple varieties fermented to dryness and then sweetened with a blend of fresh pressed apple juice to balance the acidity. This cider is a GLINTCAP silver medalist."

This isn't a very high ABV, and I don't see much about which apple varieties make up that blend of 6.

Appearance: brilliant, bright popcorn kernel, few bubbles

Though the cider is sparkling, I don't see many bubbles in the Succession. What I do see is a beautifully brilliant cider. It simply shines. 

Aromas: ripe apples, orange peel, spices

Strong lovely smell. It reminds me of good farmhouse bread but also crisp white wine. I get notes of ripe luscious juicy apples, green grapes, orange peel very distinctly, but there's more to it than just fruit. This cider smells intense somehow; its nearly ecclesiastical with it spice, smoke, wood and wax notes. I'm also getting a salivary response, so I'm anticipating some acid.

Sweetness/dryness: Semi-sweet

Though the acid is medium high, this cider definitely registers as semi-sweet to me. Its a very fruity sort of sweetness.

Flavors and drinking experience: tropical fruits, white chocolate, vanilla

The Successtion tastes like white chocolate, tropical fruit, and vanilla. I can tell that Descendant used dessert fruit for their apples. There's a hint of something malty. As I said, the cider offers up medium high acid, semi-sweetness, and low tannins. The acid lingers in a nice mouth-affecting way—it's got such a loooong finish. The mouthfeel is just a little sticky. In a small sip is pleasant and sweetly tame. Taking bigger sips doesn't add much, just a touch of warming booziness. After a few sips, one of my recurring thoughts: is it really only 5.5% ABV?

This is a perfect choice for their flagship cider. Its approachable, well-balanced, and fun. It strikes me as versatile for pairing. I had mine with a brown rice bowl covered in broccoli, bell peppers, with a hefty sprinkling of chopped peanuts. I could also imagine enjoying this cider with a wintery stew.

And I'd just like to end with a shout out that I am getting ridiculously excited for CiderCon in Baltimore! We'll be learning, teaching, tasting, and trading from January 30^th through February 2^nd.

Find out more about Cider Con 2018 here:

https://ciderassociation.org/cidercon2018/

And one of the coolest parts is that when cider makers come to town, we bring the party. Concurrent with Cider Con, we're running Cider Week Baltimore! This means tastings, pairing dinners, tap takeovers and more!

Find out all about it on Facebook: https://www.facebook.com/events/2044481322459905/