Why Attend this year’s CiderFeast NYC?

Created in 2011 at Jimmy’s No. 43, a now-closed restaurant owned by Jimmy Carbone that featured mostly hard cider, CiderFeast NYC was inspired by Carbone’s interactions with cideries and distributors, which led to his vision of an event showcasing cider’s unique qualities.

“In conversations with cideries and distributors about how to bring hard cider back into the mainstream while highlighting the influences of terroir and technique, an event where people could sample different ciders from a group of carefully curated producers all in one place brought everything important together. CiderFeast was born! Over the years, the event has grown and we now tour the East Coast, with CiderFeasts in New York, Massachusetts, and Maine.”

Hard cider is primarily made by fermenting apple juice, however, other fruits can be used. The cider-making process is similar to that of wine-making; it incorporates elements such as apple variety, terroir, and production techniques, which results in an array of flavors and styles. Cider has a rich history and has recently seen a resurgence in popularity, especially in regions like New York. With its numerous flavor profiles that can be achieved, the food pairing possibilities are endless. CiderFeast NYC embraces this by partnering with local food producers which gives attendees the opportunity to experience how cider complements a variety of dishes, from aged ham and grilled cheese to fermented foods like kimchi and the ever-popular paella.

What sets CiderFeast apart is its grassroots approach and vast selection of ciders, featuring both internationally distributed brands and those seeking regional recognition. Attendees are encouraged to engage with producers as they sample the ciders, deepening their appreciation for the craftsmanship behind each drink.

Carbone states:“CiderFeast has always been about quality over quantity, however the number of cideries has increased in the past few years so there have been some wonderful newcomers which are happily added to the CiderFeast NYC lineup. For attendees, the focus is still on getting to know the producers while sampling their cider. I’m excited to be able to feature more producers that are sweeping us off our feet through drinking glasses and sharing that experience with everyone.”

When asked how he views consumer tastes evolving when it comes to cider, Carbone noted: “Heirloom apples especially create these astoundingly structured ciders, reflecting the flavors of each year’s apple (or sometimes other fruit) harvest. The US has an absolute treasure of tart, heritage cider apples that are being used more and more.”

This year’s CiderFeast will feature standout brands such as Orchard Hill Cider Mill, Eden Ciders, Romilly Cidre, Wayside Cider, Treasury Cider, and Barrika Basque Cider. These long-time favorites are must-tries for attendees according to Carbone.

“There’s a giant world of cider that is growing and changing and people and food are at the heart of it. The history of cider is long and influenced by the movement of people from one place to another, literal ancient methods and techniques, as well as new technology. Getting to know cider, and further, the cider that you’re enjoying in your glass or pairing with your meal as it progresses, opens up the world and its history… as well as a really good drink.”

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