Summer past its peak; rather-ripe apples appeared on a market, this seems like the perfect time to talk about cider, about fresh, sparkling apple cider. For centuries, this beverage has delighted people. Technologically speaking, cider is essentially an apple wine. In fact, the Germans call their version “Apfelwein,” staying true to its wine-like nature. North Americans, however, have a habit of assigning old European names to unrelated things, while giving new names to the original items. So in North America, unfiltered apple juice is called “cider,” and alcoholic cider is known as “hard cider.” But we’re focusing on the real deal: alcohol-based cider.
Continue reading Apples in a glass
