Cider School at The Northman

The Northman, Chicago’s first pub and bistro dedicated to cider, is excited to continue Chicago's cider education with its Cider Class Series. Throughout the rest of summer and early fall, these intimate classes give cider lovers a chance to delve into the long and complex history of cider.

Attendees will be treated expert instructions, cider flight, lights snacks and an opportunity to taste a rare or specialty cider that ties to that session's lesson.

History of American Cider

This country was built on cider. From the formation of the United Stated to present day, cider’s history is rocky.  In this class we will dive in and sip on the same beverage that our Founding Fathers made and loved.

WHEN

Monday, August 29

7-8 p.m.

WHERE:

The Northman

4337 N. Lincoln Ave.

Chicago, IL 60618

TICKETS:

$30 ticket includes a flight of 4 ciders, light snacks, special/limited cider sample and a quality cider education! Additional food and beverage are available for purchase.

Tickets available at brownpapertickets.com

Planning Ahead, More Cider Classes at The Northman:

Apples: Single Variety Ciders

Monday, September 12. This class covers all aspects of this amazingly hearty tree/fruit with a complicated growth pattern. Tastings will focus on single variety ciders.

Tickets available @brownpapertickets

Cider Making

The final class for this season will take place on Monday, September 26. This class will go into the details of the cider making process. Attendees will get to taste how the variation in cider making affects the final product.

Tickets available @brownpapertickets

Cider Talk with Broken Nose Cider Maker Paul Cade

A few weeks back we stopped in to visit the Begyle Brewing taproom and were excited to find Chicago's newest cidery, Broken Nose, not only on draft, but sharing the location for cider production. We had the pleasure of talking with owner and cider maker, Paul Cade. We loved his story – homebrewer, turned cider apprentice, turned professional cider maker, on a mission to bring European-style ciders to urban Chicago. But beyond that, the cider we tasted was beautiful, complex and dry. Attributes we aren't yet seeing a whole lot of in US made cider. 

This Thursday, December 17th he will be at the Begyle Taproom for a meet and great, as well as a sampling of his three current ciders. All will be available on draft to purchase or take home in a growler. These European-style ciders are perfect for holiday meal pairing, so we hope you'll stop by and taste for yourself.

Can you tell us about your background and what let to the passion for cider making?

Well I guess it started when I was a home brewer, back in 2010. I was lucky enough to try a bottle of tasty English cider – to this day I can't remember what kind of cider – but I do remember loving the sourness, the dryness and the flavor. It was like nothing I had ever had before. From there I kept trying ciders, but was incredibly disappointed in most of the U.S. ciders that I tried. As a home brewer I thought to myself "If I can't find any ciders that I want to buy, I'll make my own." The first ciders that I made were, quite frankly, terrible, but that idea started me on this 5 year journey.


How would you describe the objectives you see for Broken Nose as an urban cidery?

Well, being an urban cidery is pretty unique. Historically cider was made by farmers as way to store their apples and to maybe add value. Even today I think that for the most part cider making is a rural endeavor and that the best cider is being made where the apples are grown. However I strongly believe that even though most of the best ciders are made by orchardists, being an orchardist it is not a prerequisite to making great cider. I think that with some care when it comes to sourcing raw materials and a good understanding of fermentation we can make world class cider right here is Chicago.


What was your experience like making cider in France and England and what has the biggest takeaway you're applying to your cider making now?
It was an incredible experience. I met incredible people, worked hard and had some of the best cider I have ever tried. I think that the biggest single takeaway was the palette that I developed. Just being exposed to those ciders and drinking them at least once, if not three times a day, every day for months really gave me an understanding of what I liked and didn't like in ciders. That has really brought me to where I am today. If going to Europe did nothing else, it gave me the ability to know when cider isn't up to snuff. Now this can be a bad thing too, because it's been about three years since I got back from Europe and Im just now making ciders that really impress me.


What influence has your experience as Cellarman for Begyle Brewing contributed to starting a business yourself?

It's been really incredible watching Brendan, Kevin and Matt run Begyle. The biggest thing that I have taken away from watching them is that making a great product is only part of the equation, you also have to be able to get it to people, and that is harder than it sounds. Luckily Begyle is helping me get my cider to people and that is amazingly helpful!


What projects or experiments are you most excited about in the upcoming year?

Mixed culture fermentations. This is really the future, and the past, of cider making. All the ciderys that I worked on in Europe had amazing microbiological cultures built up from years, if not centuries, of cider making. These cultures are the reason for the incredible complexity of good European ciders. And that is something that we are really trying to master.


If there was one cider or cider style that was a turning point for you as a drinker, do you recall what it was?
Well there was that first one I tried that I can't remember, and I think that I was very lucky to have a great cider as my first, because so many people write off ciders because the first one they tried wasn't good. I could have been one of those people who dismissed all ciders, but like I say I was lucky. The next time I had a great cider was at Owen and Engine over on Western. This was important because it made me realize that the first cider wasn't a fluke or a dream, there really was good cider out there! That one was a French cider and if I remember correctly it was Cidre Bouché from Domaine Dupont. That cider really made me realize that Europe was the place to go to if I wanted to learn to make great cider.

Broken Nose Cider is currently producing three ciders – Old Hat, their flagship cider with crab apples, Bright Lights hopped cider and Bog City cranberry cider. They are on tap at Begyle Brewing which is located at 1800 W Cuyler Ave in Chicago's North Center neighborhood, just steps off the CTA's Irving Park Brown Line stop.

Meet Paul and sample Broken Nose ciders tomorrow, December 17th and their "Meet the Cider Maker" event. 7pm, Begyle Brewing Taproom, 1800 W Cuyler Ave, Chicago. No charge to get in, all ciders will be on tap to purchase, including growlers to go.

The Return of Cider Summit Chicago to Navy Pier

SBS Imports and the Seattle Beer Collective are pleased to announce the return of their successful Cider Summit festival to Chicago, IL. This year’s event will take place on Saturday, February 7, 2015 in two sessions - 11am-3pm and 4pm-8pm in the Grand Ballroom at Navy Pier.
 
Cider Summit will feature over 120 ciders including regional favorites and international classics from countries such as England, Scotland, France, and Spain with owners and cidermakers will be on hand to inform and guide guests through the samplings.
 
Tickets are $30 and will be sold online only via CiderSummit.com. Admission includes a souvenir tasting glass, 8 tasting tickets and a $1 donation to Heartland Alliance. Additional tasting tickets will be available for sale onsite at $2 per ticket. Designated driver tickets are available for $5, and include a bottle of water. A separate ticket is required for each session.
THIS EVENT IS STRICTLY 21 & OVER
 
The Chicago Brew Bus will provide shuttle service starting at 10:30am between the Blue Line Grand stop, Red Line Grand-State stop, and Navy Pier throughout the day. CTA buses also run directly to Navy Pier. Onsite parking is available in the Navy Pier garages.

February Craft Beer Events

"Mild winter" or not,  if you're still feeling the blues and looking for a few things to do this month, here are some recommendations of Chicago craft beer events...

Bell’s Brewery 4-Course Dinner Riverview Tavern 1958 W. Roscoe, Chicago IL
Riverview Tavern is offering a 4-course Prix-Fixe dinner featuring beer pairings from Bell’s Brewery. Tickets are limited, $45.
Tuesday, February 5th, 7pm

Goose Island “Blackout” Invasion Kelly’s Pub 949 W. Webster Ave, Chicago IL
Kelly’s will be tapping Bourbon County Stout, Night Stalker, Big John, Baudonia, 2011 Fleur as well as a few “surprise bottles”.
Thursday, February 7th, 6pm

Winterbrew 2013
Dank House 4740 N. Western Ave, Chicago IL
The second Annual Winterbrew festival put on by Square Kegs Homebrew Club and the Lincoln Square Chamber of Commerce features beer from Chicago Breweries 5 Rabbit, Begyle, Finch, Half Acre, Metropolitan, Revolution and Koval Distillery. Hopefully you have your tickets because this event, for the second year in a row, is SOLD OUT!
Saturday, February 9th 2-5pm and 7-10pm

Cider Summit Chicago Navy Pier 848 E. Grand Ave, Chicago IL
The Region’s largest cider tasting makes its Chicago debut at Navy Pier featuring over 60 ciders from the US, England, Scotland, France, Spain and New Zealand. Tickets are $20 in advance, $25 at the door (cash only).
Saturday, February 9th 11am-7pm

Chicago Metal Arts Guild Valentine’s Day Jewelry Sale 

Revolution Brewing 2323 North Milwaukee Avenue, Chicago IL

Grab a beer and shop for the perfect gift for your sweetheart at the Chicago Metal Arts Guild Jewelry Sale. Featuring one of a kind hand-made jewelry by local artists.  
Sunday, February 10, 1-6pm in the Brewers' Lounge.

3rd Annual Sour Night SmallBar Division 2049 W Division, Chicago IL
SmallBar Division hosts their 3rd annual Sour Night featuring wild fermented ales and traditional lambics
Friday, February 22nd, 6pm (5pm VIP session)


Bruery Tart of Darkness
Firestone Walker Reginald Brett
Cantillon Classic Gueuze
Against the Grain Gnag Reflex
Perennial Unblended American Wild Ale
New Belgium La Folie
New Belgium Tart Lychee
New Holland Blue Sunday
Ommegang Seduction
Allagash Interlude
Timmerman Blanche Lambicus
Böckor Cuvee Jacobin Rouge
Loverbeer Madamin
Gueuze Tilquin
Evil Twin Femme Fatale Brett
Liefmans Goudenband

In addition there is a VIP session to kick the event off from 5-6pm. 30 guests will get $30 tickets including a flight of featured ales, a complimentary scratch food spread and a wild ale production discussion presented by Perennial Artisan Ales Head Brewer Cory King.
http://www.brownpapertickets.com/event/320503

Naughty, Nice Or Just Plain Thirsty?

Introducing our latest homebrew endeavor - Naughty or Nice Holiday Cider. After discovering some fantastic, very sessionable English style craft ciders this past year we were interested to tackle the feat ourselves. With the Midwest, and Michigan in particular having unfortunately sparse apple crops this year, finding fresh apple cider without preservatives proved to be quite a challenge.

After stalking many Chicago farmers markets we finally found success during a visit to VerHages Fruit Farm and Cider Mill in Kalamazoo, MI. Fresh cider was being pressed on site. It was fascinating to watch just how natural and simple the process still remains.

Our recipe included: 4 gallons of unpasteurized fresh apple cider4 cups sugar (dissolved in 1 gallon cider heated to 165)12oz fresh cranberries (flash boiled in 1 cup sugar dissolved in 1 cup water for 5 minutes to pop the skins and help release sugar)Nutmeg Ale Yeast versus Champagne yeast (which I was not a fan of as it seems to bring the flavor closer to wine than cider in my opinion). An Ale yeast would potentially bring more flavor and also work harder on all of those fermentable sugars projecting a ABV of 7-8%, nearly double your typical cider.Campden tabs (1 per gallon)The cider fermented for a week and was filtered into secondary to discard of the cranberries. Some additional nutmeg as well as clarifier were added. After three weeks in a secondary fermenation the cider was unbelievably clear but the flavor had become substantially dry and tart. We decided to back sweeten, which also served as a primer for bottling with 1 can of 100% apple juice concentrate which worked quite well to balance out the tartness.(OG: 1.050/FG: 1.000) 

Any further questions on specifics, feel free to reach out and ask. Managing the sugar and controlling the residual sweetness was definitely more challenging than expected and resources were much more limited than with beer recipe forums and books. I learned the most by asking fellow brewers and experimenting throughout the process.

Follow us on twitter at @hail2theale