Chronicle Books, Fall 2015 |
Buy now
The cider market is currently not large—about one-twentieth the size of
craft beer—but it’s doubling every three years. Cideries are sprouting
from Portland, Maine to Portland, Oregon, and acres and acres of cider
apples are going into the fields. It is one of the largest growth
markets in alcoholic beverages, appealing to millennials, those who want
a low-gluten diet--and anyone looking for a healthy, tasty glass to
finish the day. Although multinational companies are investing heavily
in cider, most of the interest is among the small producers. They
follow the craft beer playbook, handcrafting cider in small batches and
selling it as a specialty product to connoisseurs who enjoy
microdistilled liquor, pinot noir, and IPAs.
As the market matures, consumers will see strange descriptions like Basque-style, West Country, and
cidre bouché,
and they’re going to want to turn to an authoritative source to explain
the differences.
Cider Made Simple explores this wonderful beverage from
the inside out—starting from the experience of tasting the cider and
working back to how it was made. The explanations are enlivened by
examples from working cideries in England, France, Spain, Canada, and
the US, offering a virtual tour of the world, from branch to glass.
