The Station, by Artifact Cider Project in Cambridge, Mass., invites guests to select four draft ciders for a customized flight. Choices include Wolf at the Door, which is wild-fermented with English bittersweets; 2018 Redfield, made from Redfield apples with notes of unripe strawberry and salted caramel; and Blueberry, made with wild blueberries for a sweet-tart flavor.
Photo Credit: Artifact Cider Project
Cider Tales
Five easy ways to leverage the appeal of cider
Like any ingredient or flavor that bubbles to the top of the trend curve, cider has garnered well-deserved attention. Cider benefits from its story, which consumers can delve into and become further educated on the joy of apples. Giving your guests a sharper picture of cider helps immerse them in the culture of cider.
- BACKSTORY: Promote the source of the apples: the region of the country, the orchard, the growers and their best practices.
- VARIETALS: Leverage consumer curiosity in diving deeper into varietals and tout the flavor distinctions of different apples.
- REFRESHING CHANGE: Highlight cider as a pleasant alternative to wine, beer or cocktails.
- FLAVOR NARRATIVE: Share stories of craftmanship with guests, explaining flavor infusions, partnerships with local purveyors and farmers, and sustainability efforts.
- MENU PAIRINGS: Serve cider with complementary foods such as cheese boards, charcuterie and other small plates.
About the Author
Rob Corliss is a three-time James Beard House guest chef with more than 30 years of experience that includes running world-class hotels, launching new concepts, working in top marketing agencies and owning the culinary consultancy ATE (All Things Epicurean) since 2009. Based in Nixa, Mo., ATE has an energizing passion focused on flavor innovation and is dedicated to connecting people to their food, environment and wellness. Rob is also a regular contributor to Flavor & The Menu.Read More Stories by Rob Corliss
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