Exploring Virginia’s Thriving Cider Scene
The business of cider – an alcoholic beverage produced by fermenting the juice of apples – is absolutely thriving in Virginia.
This growth is largely due to the increasing number of cider producers who take a meticulous approach to cider production. This includes analyzing flavor profiles to discover which additional ingredients best complement different types of cider and studying which apple varieties flourish in Virginia’s rich soils.
According to Michelle McGrath, chief executive at the American Cider Association, “In the past decade, the number of cideries in the US has jumped from 200 to 1200. Currently, we are seeing more producers dedicate themselves to understanding apple varieties and their potential. Virginia excels in this regard. These cideries thrive on experimentation – apple varieties, production techniques, and packaging are continuously being explored.”
Diane Flynt, an expert on Virginia’s cider scene and founder of Foggy Ridge Cider, concurs with this sentiment. “A focus on experimentation and the unique terroir is what distinguishes Virginia cider,” she notes. “Over the past ten years, we have seen more cideries growing their own fruit and sourcing Virginia-grown apples. The trend is shifting toward ciders that reflect the local environment, alongside a preference for careful fermentation over excessive sweetening.”
Historically, Virginia has been at the forefront of apple innovation. Thomas Jefferson and George Washington, some of the state’s earliest cider enthusiasts, planted Virginia’s first apple trees, known as the Newtown Pippin varietal, in the late 1700s. This effort came at a time when hops were more popular due to the German influence on beer brewing.
The Pippin varietal even gained international acclaim, prompting Queen Victoria to remove the import tax on it in 1838. Today, Virginia ranks sixth among U.S. states for apple production, and the influx of cider makers using local apples is elevating its cider reputation.
The Apple Enthusiasts Shaking Up Virginia’s Cider Scene
One notable cidery to explore is Potter’s Craft Cider, located in a restored former church near Charlottesville. The innovative pair, Tim Edmond and Dan Potter, bonded over home brewing at Princeton University and now lead the charge in redefining cider.
In 2011, when they discovered a love for drier cider, they began producing low-carb, zero-sugar options, which quickly gained popularity. Their commitment to innovation extends to advanced cider-making techniques inspired by local winemakers.
Building on Tradition with Innovation and Fresh Ideas
Stable Craft Brewing, nestled in the scenic Shenandoah Valley, showcases a collection of award-winning ciders and unique accommodation options among apple trees. As a newcomer to the cider scene since 2019, Stable Craft has made significant strides in creating innovative flavors like Just Peachy, a peach-infused cider, and Moscow mule-inspired combinations.
At Albemarle Ciderworks, the focus lies on heritage apple varieties. The beautiful property, located near rolling hills and expansive orchards, offers a traditional approach to cider making, producing sweet, carefully balanced ciders.
A Healthier Alternative for Everyone
Virginia’s cider makers are also catering to health-conscious consumers with low-carb and low-sugar offerings, such as those from Lost Boy Cider. Founded in Alexandria, Lost Boy Cider was born from the founder’s journey to find gluten-free options. By introducing seasonal ciders, this cidery is reshaping the perception of cider beyond the autumn season.
In conclusion, Virginia’s cider scene is vibrant and diverse, bringing together tradition, innovation, and health-conscious choices to create a unique experience for cider lovers. Whether you are sampling innovative flavors or enjoying a traditional cider, Virginia’s offerings are sure to delight.
