Cider

Made annually from the pears picked off the tree out back, this recipe for a dry perry represents how I do it at home.

Newfoundland Cider shares this recipe for one of their small-batch perries, which undergoes a natural fermentation, ages on oak, and gets a final touch of Cascade and Centennial hops.

Perry is hard to find and hard to make, and neither the fruit nor the wildlife is likely to cooperate. Yet that challenge—along with perry’s distinctive character—is a big part of what makes it worth pursuing.

Reach for a bottle of local craft cider and embrace the flavors of autumn with this dish, which pairs well with sides such as butternut squash, sweet potatoes, or roasted turnips.

At Bauman’s Cider in Gervais, Oregon, owner and cidermaker Christine Walker prefers to bottle her ciders as single-varietals whenever the harvest makes it possible—and this one features the red-fleshed Mountain Rose apple, native to Oregon.

Christine Walter, owner and head cidermaker at Bauman’s Cider in Gervais, Oregon, makes both traditional and modern ciders using apples and other fruits sourced as locally as possible. Here, she shares her process for transforming red-fleshed, acid-forward Mountain Rose apples into complex yet balanced heritage ciders.

With more than 1,000 cideries in North America—most quite small—it can be hard to know where to start. Here are five tips from the pros.

As with farmhouse ales, not every farmhouse cider is made on the farm. Yet the evocative word tends to accompany certain traits—and there’s plenty that should appeal to drinkers looking for old-fashioned flavors with a sense of place.

Want to get into some great cider but don’t know where to start? Beth Demmon, author of The Beer Lover’s Guide to Cider, names five who could be the faces of American cider’s future, from innovative newcomers to groundbreaking icons of the craft.

Looking for a different way to serve your holiday ham? Get some craft cider into the glaze for a flavorful twist, and pair it with the same cider or a festive beer.

One of beer’s signature ingredients is adding interest and depth to one of the world’s great fermented drinks. Here’s how and why some cidermakers are embracing hops.

This fairly straightforward home cider recipe makes use of saison yeast to ensure a complete fermentation, with many other variations possible.

Beer? No. Craft? Yes. These drinks outside the beer space have grown exponentially over the past year. They’re hitting their stride. From the sublime to the absurd—and from cider to mead via seltzer and kombucha—here are some of our favorites.

C Squared Ciders Founder Andy Brown walks you through the ins and outs of making cider at home. Andy covers the basics and offers pro tips on selecting, pressing, and blending apples before taking you into fermentation, aging, and packaging your cider.

Emily Hutto gathered a list of twelve cider bars that offer an array of cider flavors and styles from cidermakers around the world.

With apple season upon us, here’s how to make the best cider you can from the juice that you can get.

Dry-hopping, wild yeasts, and barrel-aging are all fair game for new-school cider makers.