Over the course of two months, I met with beer tasters much smarter than myself and we embarked on a sour-filled journey of more than 50 sour beers from around the world. These were the results of our findings.
Serious Eats: Drinks March 18th, 2014
“The 20 Best New Sours Beers in the World“
So stoked to get Andy’s tale out to the world. He’s a true renegade in the burgeoning US cider scene. The guy wild forages for apples in the Hudson Valley that have never seen pesticides nor modern tools. Now that’s just bad ass. Big thanks to Gabrielle Langholtz for helping get this story told.
Edible Manhattan: The Drinks Issue Jan/Feb 2014 “Aaron Burr Cidery: Tree of Knowledge” Andy Brennan moved upstate in search of an orchard he’d loved and lost. Now he’s resurrecting America’s oldest drink.
This was my first time writing for Edible Brooklyn. I was stoked to write two articles: one on Brad Estabrooke of Breuckelen Distilling, as well as one on John and Anthony Belliveau-Flores of Rowan Imports. I’ve been a huge fan of theirs for a few years now and it was a thrill to get to know them better. Huge thanks to Gabrielle Langholtz for her guidance and editorial wizardry on these.
And poof! Just like that, Cider Week 2013 has come to a close. While not really a “week,” per se, but instead ten days, Cider Week has descended on New York City for the past three years. And with each successive year, it gets bigger and richer, with more than 200 bars and restaurants participating this year. The apple rules the end of October on the streets of Gotham, and one can’t stumble more than a city block without bumping into a cider dinner, a flight of farmstead offerings, or a producer that’s been airlifted from her orchard a world away, and deposited in the heart of the urban jungle.
It was a damn busy one for me this year, and as the dust is still settling, I’m more in awe of what these producers sacrifice to pursue this, America’s greatest beverage, than ever before. It was a great exchange of information, a great rallying cry for the farmstead cause, and a great celebration of their hard work. I am thankful to have been involved in a slew of projects, and to have deepened my burgeoning knowledge and passion for the fermented juice of apples.
A quick round-up of my happenings this year revolving around the fine world of farmstead cider: