Drinking fresh, or "sweet", cider in the fall is an American
tradition. And recent years have seen the resurgence of "hard"
(alcoholic) cider -- once the drink of choice in England and the
Americas -- after decades of obscurity. Now this delightful, fizzy
drink is turning up again in American farmer''s markets and in bars
and restaurants as a refreshing alternative to handcrafted beer.
What''s more, this elegantly simple beverage is so easy to make
that producing good homemade cider, both hard and sweet, is well
within the reach of the enthusiast.
In Cider, Hard and Sweet, Ben Watson explores the cultural and
historical roots of cider. He introduces us to the different styles
of cider -- including draft, farmhouse, French, New England, and
sparkling, as well as apple wine, applejack, and cider vinegar --
and gives complete instructions on how to make them at home with a
minimum of time and equipment. In addition, there are tips on
evaluating homemade ciders, instructions for hosting a cider
tasting, and recipes for cooking and baking with cider. This book
is sure to interest not only apple aficionados, but anyone who
appreciates good food and drink and the cultural traditions that
surround and inform them.