In this fruity, fermented conversation with Crag Cavallo and Dan Pucci, authors of American Cider, some of the topics we discuss include:

• How each of these gentlemen fell in love with apples and cider through their shared experiences in the New York hospitality scene and their happy proximity to the Hudson Valley - one of our nation’s most prolific apple hubs
• Why cider developed differently in America than it did in Europe, and how different geographic, cultural, and economic factors contributed to various dark ages and revivals in the apple world.
• Of course, we talk about different exciting apple varietals with cool names like “Northern Spy” and “Black Twig,” as well as the four different categories that all cider apples can be placed into.
• We explain the different decisions that cider makers encounter on their way to delicious ferments, including yeast, terroir, and naming conventions.
• We offer tips for sourcing excellent cider for your home bar and even how to start experimenting with making your own cider,
• And much, much more.