It is a phenomenally lazy Sunday. Late up, raced for church, lunch, nap and TV shows you only watch when it's drizzling. British shows you had never heard of which were cancelled after short runs four or five years ago. A day to watch sports that you are only half interested on the rec room TV as your teen brings you snacks you would not have chosen yourself but are happy enough to try. A day when even getting to writing up that to do list is too much of an effort.
Had this cider last night and was quite pleased. You know full well that the state of my cider curiosity is exactly 34,675 times my experience - but I recalled that the label like one that had appeared in Pete's new cider book. Almar Orchards and Farm are in Flushing, Michigan and its owner Jim Koan gets half a page of comments in the text, too, at page 184. Pete seems to have been thrown a curve ball by his admission that the hard cider part of his orchard business is something of a cash crop.
"I don't like making cider; I like growing apples, " he barks. "But I can't compete with the big commercial growers. The only way I can pay my bills is to ferment my apples."
I like this guy. I like this cider of his as well. I picked it up last weekend at Watertown NY, my nearest US cider source, mainly because of the addition of the Saskatoon berry juice - also known as serviceberries or, out east where I am from, juneberries. We had Acadia juneberries at the family cottage on PEI and I've planted a couple out in the yard here. It's a lovely berry that can go either savoury or sweet and which partners with the apple well in this drink. A bit like black cherry but a notch more rustic and twiggy. The effect is most pronounced in the way the cider sweetness is countered in the finish.
I will buy more of this. I plan to hit the shelves at Oliver's in Albany four weeks from now as much for the apples as much as the malt. How about you? Are good ciders being added to your liquid diet?