Press & Events

Events:

 

Garden to Table: A Taste of the Harvest

Sat, November 4, 2017, 4:00 PM Nevin Welcome Center, Cornell Botanical Gardens, Ithaca, NY

Member Price: $45 Public Price: $50 Pre-registration is required

This program will feature six courses of tapas-style dishes, including delectable offerings such as pickled tomatoes, grilled hard squash, black cumin cured salmon, roasted pepper mousse, bean flower tortellini with potatoes and beans, marigold cured duck breast, roasted beets, and corn crème Anglaise – each course paired with a delicious local hard cider from Redbyrd Orchard Cider. Here’s a lovely video describing the dinner.

Holiday In The Finger Lakes: A James Beard Foundation Dinner

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

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.”

 

In the Press:

GQ: These Are The Ciders You Should Be Drinking This Fall, Oct 2017

“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.”

Food & Wine: 30 Best Ciders, Sept. 2017

“When Redbyrd says “dry,” this New York cidery means it. Their Workman’s Dry has no residual sugar whatsoever. The result is a bright, tart cider that coaxes out plenty of fruit flavors without any apple sweetness.”

Travel Channel: 13 Cideries Perfect For The Booze Traveler, Oct. 2016

“…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.”

 Cider Culture: Biodynamic Cider: The Other Cider, Sept. 2016

“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.”

 

 

Cidercraft Magazine: Hot Spot: Finger Lakes Cider, Feb. 2016

Here are a few of our favorites…From this small husband-and-wife-run, sustainably managed orchard and cidery comes a blend of American cider varieties and heirloom apples for a vanilla and oak-forward sipper, rich with ripe apple and moderate tannin.”

 

Wine & Spirits: Hazelnut Kitchen, December 2015

“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.”

 

 

Ithaca Journal: Former Winemaker Moves To Cider, Sept. 2015

“…Shatt and Maas, and their three young sons, live on a bucolic farm with stunning vistas along Reynolds Road that would attract any daydreamer.  Yet, the couple make little time for such luxuries.  Redbyrd is having a banner year, and thanks to a bumper crop of apples there are high hopes production will double from last year.”

 

 

 Eater: 20 of the Best Artisanal Ciders, June 2015

 “…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…”

Cornell Chronicle: Leap of faith proves pollination can be honeybee free

An interesting piece on some of what our cidermaker, Eric Shatt, does at his day job as manager of Cornell University’s orchards and (as a side note, we are huge advocates of wild bee pollination here at Redbyrd Orchard and of Bryan Danforth’s important work, he’s a superstar!!!):

“I think it is obvious that Bryan’s assumption that we have a strong enough wild bee population to adequately pollinate our crop is correct,” Shatt said. “The key now will be to keep our wild bees happy and support them.”

 

 

 

Cellar d’Or Wine & Cider Shop: Visiting the Orchard on FB, March 2015

“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!”

 Outside Magazine: The Craft Cider Renaissance Is Upon Us, Dec. 2014

“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.”

Along Came A Cider: Review of Redbyrd’s Wild Pippin

“…What I find hard to describe is how balanced the Wild Pippin tastes while still being so feral and distinctive. I absolutely adore this cider. It really pushes our perceptions and expectations about cider while at the same time being drinkable and incredibly pleasing.”

 

 

New York Times: Sips From A Cider Spree, Sept. 2014

“…Deva Maas and Eric Shatt, from the mom-and-pop Redbyrd Cidery, talked about gathering wild apples for their cider because they’re acidic and hardy. “If there’s a tree we’ve been going to for years, we’ll propagate it,” Ms. Maas said. “It’s the ‘old-world way.’ ”…”

 Growing Magazine: Finger Lakes Cider Week, Dec. 2013

 “…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.’ ”

Edible Finger Lakes: Wine of the Week, Redbyrd’s Starblossom, Nov.2013 

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

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