Cider

We were in Vermont over the weekend and had an opportunity to tour the grounds at Poverty Lane Orchards, the home of Farnum Hill Cider. I had never thought much about true, artisanal, apple cider and had become accustomed to the taste of commercial and widely available brands. My cider horizons began to widen when, as a college student, my daughter became a student of viticulture (grape production) and enology (wine production). Although only related tangentially to the production of cider these subjects remain dear to her and she now spends a great deal of time thinking about apples and about cider. These interests were spawned, in part, by college courses but also by …. Ryan, who currently works at Poverty Lane. Although I am not a student of cider history I am sure that the apple drink has been around for as long as folks have known about the delightful byproduct of anaerobic fermentation. Since the end of prohibition in this country the artisanal cider industry has grown, albeit slowly. Today, folks like Stephen Wood and Louisa Spencer are producing very fine and distinctive ciders from what have been called strange-tasting (disturbingly sweet, sour, bitter, and even astringent) varieties of heirloom apples. I have come to learn that the production of quality ciders is an art form and involves an understanding of apples, the myriad ways in which local environments may influence the taste of apples and, perhaps above all else, the magic which is the blending and production of this most delicious libation. I hope to post more images of both the orchard and the cidery at Poverty Lane. Today, however, I leave you with views of shipping crates and of a number of large storage tanks from deep within the cidery.

Smallboxes

Smalltanks

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