Synopsis

Cider is having a major moment, and The Cider Revival charts its history, resurgence, and a year with the vanguard makers of heritage cider 

Cider is the quintessential American beverage. Drank by early settlers and founding fathers, it was ubiquitous and pervasive, but following Prohibition when orchards were destroyed and neglected, cider all but disappeared. In The Cider Revival, Jason Wilson chronicles what is happening now, an extraordinary rebirth that is less than a decade old.

Following the seasons through the autumn harvest, winter fermentation, spring bottling, and summer festival and orchard work, Wilson travels around New York and New England, with forays to the Midwest, the West Coast, and Europe. He meets the new heroes of cider: orchardists who are rediscovering long lost apple varieties, cider makers who have the attention to craftsmanship of natural wine makers, and beverage professionals who see cider as poised to explode in popularity. What emerges is a deeply rewarding story, an exploration of cider’s identity and future, and its cultural and environmental significance. A blend of history and travelogue, The Cider Revival is a toast to a complex drink.

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Review

I am excited to be a part of Abrams Dinner Party again this year.  This means they are sending me a bunch of cookbooks to test out and share my thoughts with you so that you can go pick up a copy for yourself…or if I am feeling generous I might share my copy with you!

This first book is not a cookbook but a book about Cider – how it is made, the various cideries (kinda like a winery), and the history. The author takes us on a journey through several cideries where he shares conversations with the owners, gives us an in depth look at how cider is made, why it is making a comeback, the science behind cider, and so much more.

I’m going to be honest here (and probably embarrass myself), but I thought cider was flavored beer.  I don’t drink beer so when I see cider on a menu I thought it was somehow tied to beer.  Honest mistake.  Maybe I should have asked my husband.  He was stationed in England while in the service and told me that he drank cider in the pubs.  Of course, I don’t learn this fact until after I had made my assumption about cider.

Anyway, this book is fascinating!   I have learned so much about cider and apples that I don’t even know where to start.  I discovered that New York is the second largest producer of apples, especially around the Finger Lakes.  Oregon is the top producer of apples.  I’ve learned that Cider is more like wine than beer which appeals to me more than if it were closer to beer.  There is a discussion about the apple varietals and which ones are better for making cider or what combinations work the best.  Sort of a no brainer is the fact that organic apples make better cider than those treated with pesticides.  He even notes Cider bars not to be missed and notable cideries across the county and in Europe.  I’m making a note of these locations should we make it to any of the areas on vacation.

After reading this book, I made a journey to our local liquor store and discovered that they do not carry very much cider.  Beer, wine, liquor – more than you can imagine…but cider?  Not much.  Definitely not many outside of Angry Orchard (owned by a large conglomerate).  Not knowing if I would like it or not, I chose a single of Pacific Coast Cider.  It was tasty and while cider may not be my top drink choice, I will definitely be giving other ciders a try.  There is even a company in Austin Texas that makes cider so you know I’ll have to try this sometime soon.

Check this book out and drink a pint of cider while reading.  You might learn a thing or two and have to create your own cidery tour.

We give it 5 paws up.

About the Author

JASON WILSON is the author of Godforsaken Grape: A Slightly Tipsy Journey through the World of Strange, Obscure, and Underappreciated Wine, to be published in April by Abrams Books.

Wilson is also the author of Boozehound: On the Trail of the Rare, the Obscure, and the Overrated in Spirits, and the series editor of The Best American Travel Writing since its inception in 2000.

A regular contributor to the Washington Post, Wilson wrote an award-winning drinks column for years. Wilson has also been beer columnist for the San Francisco Chronicle, dining critic for the Philadelphia Daily News and Philadelphia Magazine, and has written for the New York Times, NewYorker.com, AFAR, National Geographic Traveler, and many other magazines and newspapers.

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