WASHINGTON - Chances are, you've heard it all before: The D.C. area is accumulating an impressive list of craft breweries, and vineyards in Virginia and Maryland are producing some notable wines.
But there's another beverage that's filling locals' glasses and the need for a homegrown, seasonal taste -- and it's got a crisp, hard edge.
In the late '90s Diane Flynt, owner and cider maker at Foggy Ridge Cider, acted on her dream to turn her farm, nestled in the Blue Ridge Mountains in Southwest Virginia, into a cider orchard.
She planted her first heirloom apples in 1997, acquired an Alcoholic Beverage Control license in 2004 and started selling artisan cider in 2005. Now, Foggy Ridge Cider makes six different cider varieties from 30 different types of apples grown in Flynt's three orchards.
What fulfilled a dream for Flynt, also satisfied a demand for beverage fans.
"Cider is the fastest-growing segment in the alcohol industry right now. The category grew over 60 percent last year," Flynt says.
There are a lot of similarities between making cider and making wine -- a process that begins in the fields. Flynt explains that great wine is derived from great grapes, and the same is true for hard cider.
"If you want to make a really wonderful artisan hard cider, you need to start with excellent fruit," says Flynt, who began the Foggy Ridge orchard by grafting her own apples.
But apple-picker fans beware: Flynt says the apples used to make hard cider do not taste like the apples available at farmers' markets and grocery stores.
"Cider apples are more acidic. They need to have some tannin. And many of the varieties at Foggy Ridge … many of those are not good to eat. They're very tannic, they're very bitter, and quite tart, quite acidic," Flynt says.
Another similarity between cider-making and wine-making happens after the harvest of the fruit.
"Some people think of cider-making more like beer-making, but making beer is brewing and cider is fermented ... Just like wine is fermented grape juice, cider is fermented apple juice," says Flynt, whose orchard also comes equipped with a tasting room, like many of the area's wineries.
Cider fans can find Foggy Ridge Cider at stores throughout Virginia, Maryland and D.C., but Flynt recommends making a trip out to a cidery, especially this time of year.
"The leaves are very beautiful and the orchard is really very evocative of fall," she says.
Tempted to try a sip? Virginia and Maryland have several cideries:
1020 Rockfish Valley Hwy., Nellysford, Va. 22958
This cidery is situated on 50 acres of farm land and a river near Wintergreen in Nelson County, Va. Picnic tables and a laid-back, dog-friendly atmosphere make this business a great place to pack a picnic, sit back and take in the view. The free tours and tasting also offer visitors a chance to see how the local apples are crushed, fermented and bottled -- and how they taste.
1328 Pineview Rd., Dugspur, Va. 24325
A bit off the beaten path, Foggy Ridge is situated in Southwest Va., and is open on the weekends from April through December. Situated in the middle of a handful of orchards and wineries, Foggy Ridge will not disappoint with scenery and a homemade ambiance.
6065 Turkey Sag Rd., Keswick, Va. 22947
With roots and ties to Thomas Jefferson, this Charlottesville, Va., cidery offers four different varieties of cider. The tasting room is open 11 a.m. to 5 p.m. Monday through Sunday.
2545 Rural Ridge Lane, North Garden, Va. 22959
Founded in 2000, Albemarle Ciderworks is a family orchard. It's tasting room, just south of Charlottesville, Va., is open from 11 a.m. to 5 p.m. Wednesday though Sunday.
5533 Gapland Rd., Jefferson, Md., 21755
This Maryland cidery started selling hard cider in 2010, and all of the cider is produced on the farm. Distillery Lane Ciderworks offers self-guided tours, group tours and a cider-making class.
2029 Monkton Rd., Monkton, Md. 21111
Millstone's ciders are oak barrel fermented and aged from heirloom cider apples. The cidery also crafts artisanal mead.
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