Virginia's Thanksgiving Cider makes the Washington Post in the below article:

Virginia’s Foggy Ridge Cider was one of the first to produce old-fashioned artisan cider from heirloom apple varieties when it opened in 2005. Today, Virginia has 10 cideries, including the popular Potter’s Craft and Albemarle Ciderworks. Castle Hill Cider, northeast of Charlottesville, draws on ancient winemaking techniques to age some of its ciders in kvevri, or clay amphorae buried in the ground.

Cider is also hip: Blue Bee in Richmond is Virginia’s only urban cidery and probably one of very few in the country. Virginia wineries are joining the fun, with Cobbler Mountain Cellars in Delaplane and Corcoran Vineyards in Waterford recently offering ciders. Virginia cider also can apparently slow the passage of time: Virginia Cider Week runs 10 days, through Nov. 23, with restaurants and retailers across the state featuring local ciders.

Blue Bee makes Hopsap Shandy, a delightful cider flavored with hops. Think India Pale Ale without the weight or excessive bitterness. Millstone Cellars in Maryland also infuses some ciders with hops, as well as fruits and spices. Great Shoals Winery in Maryland produces Spencerville Red from an apple variety discovered a quarter-century ago in eastern Montgomery County and grown by Heyser Farms in Colesville. You can’t get more local and creative than those.

Many of these local ciders have good regional distribution. The national market growth, however, is being driven by large brands produced by beer companies. Today’s highest-selling brand in the United States is Angry Orchard, owned by Boston Beer. MillerCoors acquired the popular Crispin brand in 2012 and introduced Smith & Forge cider this year. Last year, Anheuser-Busch InBev introduced Stella Artois Cidre to the U.S. market, and this year launched its own domestic brand, Johnny Appleseed. Woodchuck Cider is owned by Irish beer giant C&C. According to Crain’s Chicago Business, the beer companies were determined not to let the hard cider bandwagon pass them by the way craft brewing did.


Image courtesy of Savour the Senses Blog