Bitter sharp, acidic, tannic, or sweet apples are all characteristics that cider makers look for in choosing a blend for hard cider. While some single varieties produce good cider by themselves, most of the best vintages of cider are blends to balance sweet and sharp, acidic and not. Classic apple varieties for specialized cider production have been developed in the United Kingdom, France, America, and even Spain. The speakers have explored many of these varieties and will discuss the craft and art of choosing varieties for cider and then blending them to make a high quality product.
Carol Miles, Washington State University, Mt. Vernon, WA;
Michael Phillips, Lost Nation Orchard, Groveton, NH.