Redbyrd’s Still Barrel will be poured during opening of dinner with special guest chefs of Hazelnut Kitchen and Dano’s Heuriger. We are so honored to be invited to be a part of this incredible dinner. If you’re in NYC or like to travel, this would be worth getting your reservations now. Woohoooo!

“The James Beard Foundation’s mission is to celebrate, nurture, and honor chefs and other leaders making America’s food culture more delicious, diverse, and sustainable for everyone.”

Tue, December 12, 2017, 7:00 PM
The Beard House, 167 West 12th Street, New York, NY 10011w  R
Member Price: $135Public Price: $175Phone: 212.627.2308

 

“Cider comes in a range of styles, meaning there’s usually something for everyone—even those who think they hate it. “Most people hate cider because they think it is too sweet, but much of the growing parts of the cider world are pushing for drier cider,” Pucci says. This is great news for those of us who drank syrupy Woodchuck in college. “Ciders from the Finger Lakes like Eve’s or Redbyrd are dry, mineral, and wine-like in their character.”

“…cider is sneaking back into hearts and minds, and cidermakers all over the country are making magic with apples. If you’ve got an autumn road trip on the calendar, channel your inner Jack Maxwell and visit these can’t-miss spots.”

“From the design of the orchards to the blending of apples, it is clear the alignment of art and science is what drives Eric and Deva. By using the biodynamic method, Redbyrd Orchard has found a way to root itself in the earth while producing a line of ciders with unmistakable quality.”

“Hazelnut Kitchen is now a must-stop for anyone passing through. With its high ceilings, exposed brick and collection of antique dining tables, it’s become a showcase for the produce coming from all the farms, ranches, dairies, vineyards and orchards that surround the town…”

Cider Journal: Kingston Black Single Varietal Cider, Nov. 2015

“…The exploration of single variety ciders by curious and conscientious cidermakers is critical to the industry, particularly in the United States. Understanding how individual apples react to different terroirs only advances the critical knowledge serious producers must build to better understand how to produce better and more interesting ciders.”

 “…With so much new dry American cider hitting the market, Eater decided to taste through 63 artisanal, small-batch, bottles (and cans) produced using a variety of methods from barrel-aging to Méthode Champenoise, spanning New York to Washington…”

“We visited with Redbyrd Orchard Cider this Friday for the first time. Here is Eric showing us his newest orchard, planted a few years ago, consisting of over 60different heirloom and wild seedling varieties that he grafted himself. They are planted extremely densely, at over 1000 trees just on these couple of acres. These draws trees will form an apple “hedgerow” that can be pruned and harvested much easier. The dense plantings also help reduce vigor and stimulate production of quality fruit. Redbyrd is making some of the most beautiful, complex, mineral, and down right delicious ciders in the US right now!”

“But in the past five years, American cider has undergone a renaissance, with sales jumping some 400 percent and craft producers leading the way…Here’s how some of our favorites stack up”

Along Came A Cider: 10 Favorite Ciders of 2014

“It tastes like no other cider I’ve ever had. As much as I completely enjoyed each and every cider on this list (and I did) this had to be my top choice. It goes beyond what I thought cider could be. I adored the Wild Pippin’s herbaceous spicy notes. They blew me away. It balanced them with gorgeous sparkle, clean dryness, and great acidity. Redbyrd Orchard Cider did a marvelous thing with their wild gathered apples. I doubt, I’ll ever get to taste anything quite like it again, but I do know that they are working to get some material for grafting from some of these wild trees, so I can hope for a cider with fennel, peppercorn, and basil notes.”

 “…If Ithaca was the epicenter of cider week, the local stars in hard cider making are Autumn Stoscheck and Ezra Sherman of Eve’s Cidery in Van Etten, N.Y., south of Ithaca; Eric Shatt and Deva Maas of Redbyrd Orchard Cider in Burdett, N.Y., between Ithaca and Watkins Glen; and Bill and Cheryl Barton of Bellwether Hard Cider in Trumansburg….Shatt is happy about the up- ward trend in cider popularity, ‘It’s like the wine industry in the 1970s,” he said. “The whole wine industry gave grape growers the opportunity to make farms more profitable.’ ”

 “…The cider is refreshing, sophisticated and incredibly food-friendly, making it a great partner for your Thanksgiving table. “