“What are the best Cider books?” We looked at 10 sources and came away with 53 of the best books about Cider and Cider recipes, so we could answer that very question.
Part 6 in our 7 part series of Alcohol Articles.
Today we aggregated the best books about Cider. The top 14 books that appeared on multiple lists are ranked below with pictures, links, and summaries. The remaining 39 books and the sources we used are also listed at the bottom of the article.
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“The apple is one of the most iconic fruits, traditionally picked on cool fall days and used in pies, crisps, and ciders. And there is a vast world of varieties that goes beyond the common grocery store offerings of Red Delicious and Granny Smith. With names like American Beauty, Carter’s Blue, and Fallawater, and flavors ranging from sweet to tart, this treasure trove of unique apples is ripe for discovery.
There is no better guide through this tasty world than Tom Burford, whose family has grown apples in the Blue Ridge Mountains since 1715. The book is brimming with beautiful portraits of heirloom and modern apples of merit, each accompanied by distinguishing characteristics and common uses. As the view broadens to the orchard, you will find information on planting, pruning, grafting, and more. The exploration of the apple culminates with an overview of the fruit’s transformative capabilities when pressed, fermented, cooked, or dried. Beyond the polished and predictable grocery store display of Red Delicious and Granny Smith apples, a feast of beautiful and uniquely flavored North American varieties awaits the curious.”
“In his classic A Geography of Oysters, Rowan Jacobsen forever changed the way America talks about its best bivalve. Now he does the same for our favorite fruit, showing us that there is indeed life beyond Red Delicious-and even Honeycrisp. While supermarkets limit their offerings to a few waxy options, apple trees with lives spanning human generations are producing characterful varieties-and now they are in the midst of a rediscovery. From heirlooms to new designer breeds, a delicious diversity of apples is out there for the eating.
Apples have strong personalities, ranging from crabby to wholesome. The Black Oxford apple is actually purple, and looks like a plum. The Knobbed Russet looks like the love child of a toad and a potato. (But don’t be fooled by its looks.) The D’Arcy Spice leaves a hint of allspice on the tongue. Cut Hidden Rose open and its inner secret is revealed.
With more than 150 art-quality color photographs, Apples of Uncommon Character shows us the fruit in all its glory. Jacobsen collected specimens both common and rare from all over North America, selecting 120 to feature, including the best varieties for eating, baking, and hard-cider making. Each is accompanied by a photograph, history, lore, and a list of characteristics. The book also includes 20 recipes, savory and sweet, resources for buying and growing, and a guide to the best apple festivals. It’s a must-have for every foodie.”
“Make great cider at home with just a few ingredients and minimal equipment–with some help from Stephen Wood and the crew behind Farnum Hill Ciders.
In Apples to Cider, these cidermakers and their colleagues share decades of experience and a simple philosophy: Cider is all about the apples. Whether you are a home brewer, a home winemaker, or simply a cider lover, you can join the growing community of cidermakers that are reviving this thousand-year-old craft. With these easy-to-follow instructions for first-time cidermakers and advanced techniques for the more experienced, you’ll be on your way to making your own delicious cider at home.”
Calvados, the incomparable pear and apple-based brandy from Normandy, France, has a history dating back nearly 500 years. While not as well-known as Cognac or Armagnac, Calvados holds a dear place in the hearts of many spirits lovers. In this comprehensive study, famed spirits writer and author Charles Neal, takes the reader on a back road voyage throughout northern France, from mount Saint Michel to Rouen to Omaha beach and the small, hidden hamlets of the Orne. The history of the region and its distinctiveness in France are fully defined and all of the factors that go into making quality Calvados are explained, from the various soil types, apple and pear varieties, and cider production to its distillation and aging in barrel. Complete with biographies and reviews of more than 200 producers and illustrated with lush, evocative photography of the Norman countryside, Calvados is an indispensable guide for the serious spirits connoisseur and nectar for Francophile souls.
In recent years there has been a resurgence of interest in cider around the world, with breweries having invested millions to meet growing demand. At the same time many people now want to try to make their own cider, and the Enthusiasts’ Manual: Cider is here to help.
Cider has become the new “it” drink, with a wide range of styles popping up on restaurant menus and at neighborhood bars everywhere. Sweet, tart, sparkling, still—cider has many wonderful (and sometimes unexpected) qualities. But how to choose? For this gateway guide, author Jeff Alworth traveled to France, England, Spain, Canada, and the United States, asking questions and drinking every variety of cider he could find, resulting in a compact yet comprehensive overview. An ideal introduction to this complex and always refreshing beverage, Cider Made Simple will give imbibers the tools they need to choose the cider that’s right for them.
The West Country is justly famous for its wide variety of delicious ciders. Over the last thirty years there has been a quiet revolution in the area with a steady growth in cider producers, from small, local companies to well-established outfits pumping out millions of gallons a year. In this book, James Crowden charts the development of cider making in the West Country, from the sixteenth century monks to the diverse industry of today. Crowden takes us on a tour around the beautiful and fragrant West Country orchards, outlining the differing manufacturing methods, and investigates the differences between a farm-house cider and an industrially manufactured one. He shows how the best cider makers translate their passion into the process and treat each different batch of cider like winemakers would a vintage. He also takes a look at the rise of perry making and profiles the companies dedicated to getting the best out of the West Country pears. Ciderland includes comprehensive summaries and descriptions of every cider and cider producer in the West Country and covers topics such as cider folk traditions and remedies, placing cider making firmly within the local culture.
Cider is a drink whose time has come. Twenty years ago it was a minority taste competing with lager for a share of the keg-and-can market, and much favoured by under-age and problem drinkers for its strength and cheapness. Since then its popularity has soared, and it has become the drink of choice – especially in hot weather – for all sectors of society. But because of the low status of many mass-market brands, cider has never attracted the attention of researchers and writers to the extent that beer, wine, and spirits have. And nobody, until now, has attempted to unravel the many myths, legends, and misconceptions that surround its origins and development to present a factual narrative history. Is cider, as legend has it, the oldest alcoholic drink of them all, or is it in fact a comparatively recent introduction? Did it come to Britain with the Celts, the Romans, or the Normans? Were medieval babies really baptised in it? Golden Fire: The Story of Cider takes a long, cool, refreshing look at the evolution of one of Britain’s favourite beverages and answers all those questions.
In this richly informative and entertaining book, Ben Watson explores the cultural and historical roots of cider. He introduces us to its different styles―draft, farmhouse, French, New England, and sparkling―and also covers other apple products, like apple wine, apple juice, cider vinegar, and Calvados.
Since 1973, Storey’s Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
“All around the world, the public’s taste for fermented cider has been growing more rapidly than at any time in the past 150 years. And with the growing interest in locally grown and artisanal foods, many new cideries are springing up all over North America, often started up by passionate amateurs who want to take their cider to the next level as small-scale craft producers.
To make the very best cider―whether for yourself, your family, and friends or for market―you first need a deep understanding of the processes involved, and the art and science behind them. Fortunately, The New Cider Maker’s Handbook is here to help. Author Claude Jolicoeur is an internationally known, award-winning cider maker with an inquiring, scientific mind. His book combines the best of traditional knowledge and techniques with up-to-date, scientifically based practices to provide today’s cider makers with all the tools they need to produce high-quality ciders.”
With the craft “hard cider” market growing rapidly, it’s clear that drinkers are embracing this refreshing alternative to beer. World’s Best Ciders taps into that trend, presenting more than 500 ciders from both artisan makers and global brands. Featuring in-depth explanations and tasting notes, it reveals all you need to know about the cider-making process, producers, and breweries across the globe. Recipes for cider-based dishes complete this phenomenal guide.
Fully revised and updated, this guide offers step-by-step instruction for small scale cider making. It retains the best of traditional practice but also draws on modern understanding of orcharding and fermentation science. Primarily for small scale makers ranging from a couple of apple trees to several acres of orchard, and hoping to make between 10 and 10,000 liters, it includes instructions on how to make still, dry cider; sparkling, sweetened, blended, and keeved versions; and unfermented apple juice, cider vinegar, and perry.
Discover the pleasures of making and drinking cider. From choosing the right apples through reaping the liquid rewards of a successful pressing, this classic guide has you covered. With detailed drawings of cider-making equipment, methods, and set-up, even a novice juicer will enjoy sweet and spicy gallons in no time. Annie Proulx and Lew Nichols provide insightful, time-tested advice enlivened by a smattering of historical anecdotes. Whether you like your cider sweet or hard, you’re sure to find a recipe that satisfies.
|2015 Cider Handbook||Scott Laboratories||Cyder Market|
|A Somerset Pomona: The Cider Apples of Somerset||Real Cider|
|Apple: A Global History||Erika Janik||Cidersage|
|Beer School: Bottling Success At The Brooklyn Brewery||Steve Hindy and Tom Potter||Cidersage|
|Brewery Operations Manual||Tom Hennessy||Cidersage|
|Brewing Up A Business: Adventures in Entrepreneurship From the Founder of Dogfish Head Craft Brewery||Sam Calagione||Cidersage|
|CAMRA’s Good Cider Guide||Real Cider|
|Cider – Hard and Sweet||Ben Watson||How To Make Hard Cider|
|Cider Apples- The New Pomona||Liz Copas,||Cyder Market|
|Cider Cocktails: Another Bite of the Apple||Darlene Hayes||Cider Guide|
|Cider: The Forgotten Miracle||Real Cider|
|Ciderlore: Cider In The Three Counties||Fiona Mac||Cidersage|
|Common Ground Book of Orchards: Community, Conservation and Culture||Real Cider|
|Craft Cider||jeff Smith||Cyder Market|
|Dorset Cider||Alan Stone||Cyder Market|
|Fermented Beverage Production||Andrew G. H. Lea and John R Piggott||Cidersage|
|Fruit and Nut Production||Brenda Olcott-Reid||Cidersage|
|Growing Fruit (Royal Horticultural Society’s Encyclopaedia of Practical Gardening)||Real Cider|
|How to Grow Apples and Make Cider||Bill Bleasdale||Cider Guide|
|In Search of Cider: Cider and Cider Makers in Cornwall, Devon, Dorset, and Somerset||Alan Stone||Cider Guide|
|MAKING CRAFT CIDER: A CIDERIST’S GUIDE||SIMON MCKIE||Cider Core|
|Perry Pears||Cyder Market|
|Pruning Simplified||Lewis Hill||Cidersage|
|Real Cider Making on a Small Scale||Real Cider|
|Starting Your Own Microbrewery, Distillery, or Cidery||Corie Brown||Cidersage|
|The Apple Grower: A Guide for the Organic Orchardist||Michael Phillips||Cidersage|
|The Australian Cider Guide||Cyder Market|
|The Botany of Desire: A Plant’s-Eye View of the World||Michael Pollan||Cidersage|
|The Brewer’s Association Guide to Starting Your Own Brewery||Dick Cantwell||Cidersage|
|The Compleat Mead Maker||Kenneth Schramm||Cidersage|
|The Good Cider Guide||Campaign for Real Ale||Cidersage|
|The Guide to Welsh Perry and Cider||Pete Brown & Bill Bradshaw||Cider Guide|
|The Holistic Orchard||Michael Phillips||Cidersage|
|The Naked Guide to Cider||Cyder Market|
|The New Book of Apples: A Definitive Guide to Apples, Including over 2,000 Varieties||Joan Morgan and Allison Richards||Cidersage|
|Vinetum Britannicum, 1678: Ora Treatise of Cider and Other Wines and Drinks||Cyder Market|
|Wassailing||Simon Reed||Cyder Market|
|Wild Fermentation||Sandor Katz||Homebrew Exchange|
|Beer Essentials||Book & Magazine Section|
|Brewcraft USA||CIDER BOOKS|
|Cider Core||6 BEST BOOKS FOR CIDER MAKING, DRINKING & APPRECIATING|
|Cider Guide||Cider Books|
|Cyder Market||Cider Books-References|
|Homebrew Exchange||How to Make Hard Cider|
|How To Make Hard Cider||Links and Credits|
|NT Home Brew||Books on Cider|
|Real Cider||Cider Books|
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