Chicago Cider Summit Highlights Growing Industry
By Jason Baldacci in Food on Feb 16, 2013 5:00PM
Last weekend, we were among 2,000 people who filtered into the Lakeview Terrace Room at Navy Pier for the Inaugural Chicago Cider Summit. If you would have told us ahead of time that 2,000 people were going to schlepp themselves down to Navy Pier on a Saturday to taste cider, we probably wouldn't have believed you. Imagine our surprise when we saw a gigantic line of people waiting to get in.
There was no doubt in our minds that cider is on the rise, as we've already seen a lot of craft beer focused bars and restaurants in the city turn over a full-time draft line to companies like Julian and Virtue. Last Saturday did, however, confirm that this whole cider business isn't just a fad.
Here are some of our favorite things we tasted at the Cider Summit, most of which have flown under the radar in Chicago up to this point.
This classic, English cider is slightly funky up front, yet juicy and ripe on the mid-palate. There's a little floral mustiness, and a hint of baking spice in there if you look hard enough. Aspall makes a whole line of different ciders, and each one is distinctly unique. Not much of a surprise, seeing as the Chevalier family has been making these ciders for eight generations.
For coming all the way from New Zealand, this cider still tasted perfectly fresh to us. It's unfiltered, so it pours cloudy in the glass, but it actually drinks pretty clean and crisp. There's a hint of sweetness, but it's not cloying, with a touch of some tropical fruit in addition to all that heavenly pear.
This Scottish-made cider is aged in former Glengassaugh casks, which adds not only extra layers of flavor, but also an extra layer of texture as well. While it's still relatively crisp, it sits heavier on the palate, and comes with notes of vanilla and peat that are wrapped up nicely in a smooth, golden package. The line to taste this one was long at the Cider Summit, so you might be hard pressed (no pun intended) to find a bottle in the weeks to come.
This Michigan producer gets a little experimental with their ciders, which is abundantly clear with the 'Totally Roasted.' Experimental can be a good thing though, as they add cinnamon roasted pecans and whole cut vanilla beans to this cider to make it very unique and complex. It's a little rich up front, but there isn't as much sweetness as you might expect. Most of the sugar has been fermented off, so that nutty spice marries beautifully with crisp, Michigan apple.
This one isn't for sale in Chicago yet, but we'll hopefully start to see this New Hampshire cider show up in our fair city later this year. Aptly named 'Extra Dry', as there doesn't seem to be the smallest hint of sugar on this cider anywhere. It's slightly tart, yet crisp, with tiny bubbles that lend a little extra boost of elegance. When it makes its way to town, we'll be at the front of the line to taste it again.