Long relegated to the back of the bin, craft cider is coming into its own in recent years.
in Walla Walla Community College in Washington state. Almost all those interviewed for this story said there are no official requirements to becoming a cider-maker, although most had been through the same program.
“A lot of people are putting in cider apples, but they really don’t produce the same way that eating apples do which are bred for volume production,” said Garthwaite. “You can make a good cider without using cider apples, of course, but it depends on what you are aiming for in the final product. We have soundly gone in the direction of traditional full-juice English ciders, which means cider apples, but also do experiment with flavours using other fruits and so on.
Fraser Valley Cider staffers, from left, Paula Mattusch, Anthony Schroeder, Carol Burns and Rachel Bolongaro, enjoy the farm-side tasting room in May 2019.Fraser Valley Cider Company’s Rachel Bolongaro grew up drinking cider in the U.K. and got into making it after retiring from a career as an engineer. She echoes the belief that public taste for cider has been shaped by years of super-sweet commercial brands.
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