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(Photo: Danny Kim/New York Magazine) |
Hard cider was once more popular in America than beer. John Adams, for one, guzzled the stuff like it was mother’s milk, and if you’ve tried any of today’s artisanal ciders you know why: They can be exquisitely dry and subtle and surprisingly complex. Which is why Glynwood, the sustainable-farming advocate, has designated now through October 23 Cider Week, with events and tastings aplenty. For info on making your own at Brooklyn Kitchen, sampling Basque versions at Tinto Fino, and parsing the subtle variations in apple alcohols at the Brooklyn Historical Society, go to appleproject.glynwood.org.
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