Hopped Up Cider
WITH NEW YORK STATE PRODUCING OVER 29 million bushels of apples annually, it is no wonder that the Hudson Valley has been nicknamed “The Apple Belt.” With apples galore, hard cider sales have tripled since 2007.
Artisanal hard ciders, like wine, range widely in flavor and style, from sparking to still, sweet to dry. Now Warwick Valley Winery, home of renowned Doc’s Draft Hard Cider, has added a unique flavor to their mix with the release of a dry-hopped cider. “There’s a huge boom in cider drinking right now, as well as an aversion to wheat,” says Jeremy Kidde, co-owner of Warwick Valley Winery and Black Dirt Distillery. He says the addition of Centennial and Chinook hops gives the cider “some ale characteristics and floral notes that go great with the sweet apple-y notes of the cider. It’s totally different than anything out there.” Doc’s cider varieties include apple, pear, raspberry, pumpkin and cassis. Look for the dry-hopped cider this summer.