|No matter what you think of the ciders of Angry Orchard, you must contend with them. The current explosion in cider has been fueled in large part by Boston Beer’s apple division, and America’s understanding of cider is being shaped by Angry Orchard’s flavor palate. More than one out of every two ciders sold in the US is made by Angry Orchard, and last year the company sold 8 million cases (or roughly 58,000 barrels) of cider.
Cider makers are required to divulge precious little about their process or ingredients, and I have long wondered how Angry Orchard is made and of what. By chance, the cidery contacted me and asked if I’d like to do an interview with Angry Orchard’s cider maker, David Sipes. I attempted to glean the answers to those questions, and you can have a look and see how well they’ve been answered. (The one most people are probably most interested in–whether or not Angry Orchard is made of all juice or is strengthened with sugar and watered down–was the one questio …
Read the full article here.