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The folks behind Get Real NY are quickly making a name for themselves as hosts of some of the best craft-beer focused events in New York City. By bringing together world renowned beers from the likes of Founders, Anchorage, Nogne O, and more with food from some of the city's top chefs, these events walk the line between gourmet feast and block party buffet. Their latest event, Aporkalypse Now, took place on February 25, and was no exception. More

When traveling abroad, exploring local drinking habits usually ranks third on my list of priorities. The first two are stamping my passport and finding a clean bed. And while the architecture, the museums, and even shopping are all important aspects of exploring a new culture, I feel that the true spirit of any great city begins at the bar and ends at the dinner table. More

Cider is so perfect for the hearty, rustic flavors of fall that it just feels right for Thanksgiving (and it's historically accurate, too.) But which cider should you choose? Here are a few general cider-choosing guidelines, plus some foolproof cider options that would be a welcome addition to any Turkey Day feast. More

If you're in the NYC area and you've been keeping up with The Cider Press here on Serious Eats, but you're still hesitant to trade in your grapes or grains for apples, then consider next week's New York Cider Week an crash course in cider that you shouldn't miss. More

Like that old (and often incorrect) adage that fish always tastes best with white wine, people often assume that hard cider and fish (both light in body) are always going to be a natural match. It's sometimes true, but not all ciders are the same, and there are many, many kinds (and preparations) of fish in the sea. Here are a few tips for finding a delicious pairing. More

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For some, GABF is mostly a competition, pitting the country's best brewpubs and breweries against each other for the gold medal. For others, it's a party, celebrating the explosion of craft beer with nearly 50,000 of your newest friends. And for others, it's mostly a chance to geek out on the country's best brews under one rooftop for three days straight. Today, we wanted to highlight some of the most unique offerings at GABF: 15 non-traditional beers you might not see anywhere else. More

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New York Craft Beer Week is in full swing and we're already in a daze from all the fantastic beers (and bites) the city has to offer. This week you'd be hard pressed to find a bad beer in the city's better bars as homebrew heroes, local nanos, and national pioneers bring their best to the Big Apple. We've taken on the daunting task of tasting our way through the festival (a hard job, I know) this past weekend to bring you some of our tastiest sips and bites to go along with them. More

Pizza has long been my trusty food companion, for evenings of celebration and all-night college cram sessions. And for every wood-fired D.O.C.-certified pie that I have savored, there have been five times as many I'm-broke-and-it-time-to-pay-the-rent $1 cheese slice dinners. But does my go-to last meal on earth marry well with cider, my go-to beverage for just about any occasion? They do work well together, but it takes a little planning. More

The American cider scene may be booming in New England and the Pacific Northwest, but we shouldn't leave out the midwest when we talk about the rise of cider. From suburban Detroit all the way north to the Sutton Bay, Michigan has cider fever. Here are a few of our favorite cideries in the Great Lakes State. More

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The Mammoth Festival of Beers in Mammoth Lakes, California is a bit like an endurance test. At 8000+ feet above sea level, one of the nation's highest-altitude beer festivals features some of the finest breweries and brew pubs west of the Mississippi, wrapped around three days of world class blues music. From American sours to double IPAs, the festival features limited-edition brews from some of the country's cutting edge sudsters (including such stars as Russian River and The Lost Abbey.) We sipped and sampled and enjoyed ourselves—here are the finest brews the festival had to offer. More

We drink a lot of cider from both coasts here on The Cider Press, but there are also exciting ciders coming out of the midwest. The cool climate of northern Michigan is ideal for growing cider apples and Black Star Farms is taking full advantage. We recently caught up with Lee Lutes, Head Winemaker at Black Star Farms, to chat about their cider. More

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Last weekend, New York's Brewery Ommegang held their annual Belgium Comes to Cooperstown festival, a weekend-long celebration of Belgian-inspired beers. The brewery, set on an old 140-acre hop farm, was the perfect location for camping, fireworks, live music, a massive screening of "Spinal Tap" and, of course, fine beers from over 50 breweries worldwide. Here are our 10 favorites. More

With its deep, amber hue and aggressive carbonation, it's easy to spot a French cider amongst its Spanish or British cousins. Full bodied, sweeter French ciders work well with cream-based sauces, while the drier, more champagne-like ciders can elevate flaky fish. Here are a few of our favorite French ciders. More

Unpretentious and refreshing, canned ciders should be drunk ice cold, preferably with a group of friends, during the hot summer months. As the thermostat hit 90º this past weekend in NYC, we scoured the shelves and came back with four canned ciders to test out for your next camping or boating trip. More

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From right now until June 29th, over a dozen of the city's finest mixologists are offering up two full size cocktails and an appetizer for a mere $20.11. The list includes such hot spots such as Employees Only, Pegu Club, Death & Company, and Clover Club. There are no reservations and secret passwords are required. Simply ask the bartender for the Cocktail Week menu, choose two from column "a" and one from column "b," and settle in for a delicious time. Cocktail Week seems pretty straightforward. But once you get down to the details, things can get a bit tricky. Here are a few tips to help you make the most out of your evening. More

There is something distinctly American about the ciders coming out of Tieton Cider Works. At their core, they are representations the Pacific Northwest landscape—they're simultaneously lush and adventurous. But upon further inspection, there is also a defined European heritage in these complex, yet refined, apple blends. The result of this lineage is a cider that works as well at a Michelin starred restaurant as it does at a backyard barbecue. This week we had a chance to catch up with Brooklyn transplant Cindy Richter, the original cider maker and a current partner at Tieton Cider Works in Tieton, Washington. More

By using sparkling cider instead of soda water or sugary mixers, these summer cider cocktails combine the complexity of our winter favorites with a lighter body and lower alcohol. They pair perfectly with simple grillables, your latest CSA delivery, and Saturday afternoons poolside. More

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Chicago's breweries combine their pan-European brewing history with radical new practices and inventive ingredients to create something completely new. We were on hand for the opening weekend of Chicago Craft Beer Week to drink as close to the source as possible and explore some of the city's best breweries and brewpubs. More

Since the 1980s, Farnum Hill Ciders has been at the forefront of the American cider revival. Their commitment to revitalizing the growth of heirloom apples in the United States is unsurpassed, and the nuanced beverages they produce are a reflection of that commitment. We recently had a chance to chat with Louisa Spencer, the self proclaimed 'mom' in this mom and pop outfit. More

Rustic, musty and tart, Spanish cider (or sidra) is one of the great treasures of the cider world. Sidras tend to have a dominant wild yeast character and a dry, tannic finish. These ciders are fermented naturally, without any added sugars or sweeteners, and are usually still, not sparkling. Both Asturian and Basque ciders exhibit acidic, complex, and musty flavors perfect for fans of traditional Belgian Lambics. More

Perry is to pears as cider is to apples. Perry, a fermented pear beverage, has much in common with cider in terms of history and production. Here are a few of our favorite bottles to seek out. More

We caught up with Crystie and Keith Kisler, co-owners with of Chimacum, Washington's Finnriver Farm & Cidery, to talk about living close to the earth and their methods for making cider. More

If traditional cider is delicate and nuanced, ice cider is its complex and assertive counterpart. Served cold, ice cider takes the best aspects of cider and intensifies them, layer upon layer, for a sipping drink bursting with the full spectrum of apple-y, earthy cider flavors. More

Traditionally, a buck cocktail (also known as a mule) involves ginger ale and lemon juice mixed with liquor and served in a highball glass. With all that soda, however, bucks tend to be a bit on the sweet side and I have difficulty drinking more than one. But the buck is a great candidate for updating with a splash of good hard cider. More

I could wax poetic about Ireland's budding cider revival and hand-crafted Irish ciders, but shipping a bottle of cider half way around the world is expensive, and Irish ciders aren't widely available in the States. Instead, we pretty much have one option in America for a St. Patrick's Day cider: Magners. More