Hard Cider has been around for thousands of years, with many different cultures and peoples fermenting apples into a bevy of delicious beverages. From dry to sweet, unfiltered to crystal clear, even still to sparkling, this class will explore the stunning array of ciders possibilities, and the history leading to the thriving market that exists today. We’ll dive into the funky and unfiltered sagardoa from the Basque country, the bitter ciders of the United Kingdom, the naturally sweet cidre from France, and the fantastic and innovative ciders produced right here in New England!
You can choose to take this course in person at Commonwealth Wine School or online. If you choose the online option, we will provide you with tasting lists so that you may purchase cider to taste along at home.