What’s more American than apple pie? Answer: apple cider! On this week’s episode of A Taste of the Past, Linda Pelaccio is talking with “apple evangelist” and author of Cider, Hard and Sweet, Ben Watson. Where did the tradition of American cider originate? Hear about how grafting has caused the amount of apple varieties to diminish, and learn about the role of the Industrial Revolution in cider’s popularity. Find out how cider stacks up against beer and wine in terms of alcohol content, and learn what varieties of apples make the best cider. Also, learn what differentiates hard cider from apple jack. Also, Sara Grady calls in from Glynwood to talk about their new initiative, The Apple Project. Learn about the importance of hard cider and apple spirits to the regional economy! This program has been brought to you by Cain Vineyard & Winery.
“Almost any apple makes decent cider because when you press it, you get different qualities. Is it sour? It’s going to have bitterness and astringency to it that adds body- just like wine.”
“Apples provided another way to create a beverage that was plentiful and easy to produce.”
— Ben Watson on A Taste of the Past