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Article: Juicy Times for Cider; The Hard Stuff's Getting Easier to Come By
- Article from:
- The Washington Post
- Article date:
- October 14, 2009
- Author:
CopyrightCopyright 2009 The Washington Post. This material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
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"Last year, they had a great crop of Kingston Black," home-
brewer Rick Garvin says as he plucks purplish-red fruit from one of
3,000 semi-dwarf apple trees at the Distillery Lane Ciderworks in
Jefferson. "It makes a nice, balanced single-variety cider."
Garvin, a McLean resident, meant hard cider -- the alcoholic
kind. In America, we have to use an adjective to distinguish it from
sweet cider, which is fresh, unfiltered apple juice. But in England,
where every 12th pint slung over the bar contains cider, the term
always denotes strong drink.
Some of the best apples for making hard cider are not the kind
you find in a supermarket. Rob Miller, who owns the orchard, says
Kingston Black is a ...