Remember when going out to grab a drink meant a mass-market beverage trucked in from afar? So 2008. These days, it’s all about #drinkinglocal, and bars and restaurants not just carry, but feature, New York-made wine, beer, cider, and spirits.
The Hudson Valley region is already noted for its wines produced from grape varieties such as Baco Noir, Seyval Blanc, and more recently, Cabernet Franc.
Wineries used to be places where grown-ups went to escape children, but as our culture, and our relationship with craft beverages has evolved, they’ve become places where the presence of toddling mini-humans isn’t just tolerated, it’s actively encouraged.
Mead is having its moment. All it took was about 8,000 years. “People want something different,” said Eric DeRise of Pleasant Valley’s Slate Point Meadery.
You came at a good time, actually,” says Stephen Osborn as he lifted the lid off of a giant wooden fermenter filled with hundreds of pounds of cherries that are...
Angry Orchard and its head cider maker Ryan Burk want to change the way we think about hard cider.
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