Good for baking, eating and cider making, the Newtown Pippin is a New York City original.
Between the five courses on the prix fixe menu, you can catch ciders straight from their barrels.
A new generation of pommeau makers aren’t bound by rules, creating their own interpretations of this classic French cordial.
“Now we’re asking: What can cider do better than beer?”
You’ll get a new hard-to-find American cider each month.
Many of the cemetery’s apple trees are unidentified and some might be varieties thought to be lost to the Prohibition apple tree massacre.
Bolstered by the Farm Brewing Law, Indian Ladder Farmstead imparts hop-grower knowledge while brewing their own beer and cider.
There’s the whiff of a gimmick about the decision to only pour local hooch, but this place does it well.
Headed out of the city this weekend? Here are Cardiff Giant managing partner Steven Baird’s local winery, cidery and brewery visit picks.
These native-New York crossover apples are great for eating, baking and fermenting.
The “rur-ban” founders of Descendant Cider ferment the fruits of America’s earth on the border of East Williamsburg and Queens.
Sure there are some boozy options, but that’s not all that our writers and editors are drinking around the city.