Though it’s easy to think of hard ciders as riding on the coattails of the beer boom, when I stopped by New York City’s Ciderfeast, I was reminded that the cider doesn’t need any help. Sure, ciders can be poured over ice for a Sunday morning hangover cure, but they can also be complex like wine or even hopped like a beer. At Ciderfeast, I indulged in all three.
Put together by beer-man-about-town and Jimmys No. 43 bar owner Jimmy Carbone, Ciderfeast certainly had the pedigree to bring in some great ciders. Beyond their CookOutNYC events like Ciderfeast, Carbone’s Food Karma Projects also run larger festivals, like the upcoming ode to pork Pig Island—which will have a cider component of its own.
For this event, I was able to try dozens of ciders from 15 different cidermakers fermented in places as far flung as New Zealand (Moa) and as close as Manhattan (Big Apple). Though I’m a firm believer that every beverage has its day, these five ciders caught my attention.