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Cider Digest #1967
Subject: Cider Digest #1967, 1 June 2015
From: cider-request@talisman.com
Cider Digest #1967 1 June 2015
Cider and Perry Discussion Forum
Contents:
Seattle (Scott Jaeckel)
Re: Cider Digest #1965, 25 May 2015 (Stephen Wood)
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Subject: Seattle
From: Scott Jaeckel <spjaeckel@yahoo.com>
Date: Sat, 30 May 2015 00:26:31 +0000 (UTC)
Hi,
I am taking a trip out to seattle in the middle of July and was wondering
if there were any cideries out there that anyone could recommend? We will
be there for a week with plenty of time available, no opposition going
down to Portland either.
Thanks, Scott J
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Subject: Re: Cider Digest #1965, 25 May 2015
From: Stephen Wood <swood@farnumhillciders.com>
Date: Fri, 29 May 2015 21:15:18 -0400
Well-answered, all three of you (Silas, Kirk, Dick). It's 5:30 am here, and
maybe I'm still a little groggy. But:
We love beer here (it takes a lot of good beer to make good cider), and
we're grateful to the brewers who make it. And we love venison stew, strong
greens with garlic in a pot, potatoes in olive oil or cream (all requiring
recipes and heat), etc., and are equally grateful to the cooks. But we
don't brew or cook cider, and don't reckon anyone else should either. The
notion of a "recipe" or a "brew" is appropriate to beer and food, but not to
wine or cider.
I don't think anybody has been disdainful about the original error of poor
word choice ("PWC" in Lebanon 7th grade). But maybe disdain, or at least
frustration, creeps in toward those who aggressively continue to assert the
error.
Cider is the fermented juice of apples . pretty simple. It can be flavored,
with hops or jalapenos or mangoes or kiwi fruit or raspberries or honey or
fish or whatever. We don't perfectly understand why our colleagues would
want to do that, but we should probably notice that many of them are making
easier money in the "innovative" beer market than we are. And after all,
Gallo (more power to them too, I guess) has made a pile of money on
Thunderbird, Boone's Farm, Wild Vines, and Andre. But Gallo's spreadsheets
can't make Wild Vines into Gigondas. If Boone's Farm is wine at all, it just
ain't good wine for the venison stew. I gather Thunderbird has long been a
staple out of brown paper bags in subway stations for people who only had
the five bucks at all, though. So good on Gallo, right? Bottom line.
On another bottom line, cider is cider, as wine is wine: the simple
fermented juice of apples or grapes. And the best (depending on the judge)
will never be brewed, or produced by a recipe. It will ever be made of the
best fruit, without cardamom, cumin, lamb fat, oak chips, heat, French
underwear, or anything else.
I'm headed to the kitchen to brew some more coffee (come on over, Silas),
toast some bread (add butter and jam), boil an egg (add some pepper and
salt). Then our crew will all meet in the orchards and cider room to work
on this and the next crops of cider.
SW.
Stephen M. Wood
Farnum Hill Ciders
98 Poverty Lane
Lebanon, NH 03766
swood@farnumhillciders.com
Office: (603) 448 1511
Fax: (603) 448 7326
Cell: (603) 252 5696
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End of Cider Digest #1967
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