Ciders

As someone who personally makes their own cider each fall for over a decade, I can appreciate the balance that is required within such a simple medium. If you leave apples in a dark, cool room for long enough, you will eventually find the apples have started to ferment and cider is being produced. There is an artistry to the production in the form of apple varietal selection, sugar levels, yeast, temperature, and aging. Additionally, other fruits and roots show up quite nicely when added to a crisp cider.

- Colin Schulenborg