“Cider is made just like wine, but you drink it by the pint,” said Richard Read of Griffin Cider Works, based in Westlake. “You perceive it like a wine; you drink it like a beer. Cider is the other white meat of the drinking world.”
The British-born Read – who operates out of the basement of J.W. Dover Beer and Wine Making Supplies on Detroit Avenue – keeps a passionate optimism about what he sees as cider’s resurgence in the market.
“Cider is new for a lot of people,” he said. “We’re getting there. Our sales continue to grow.”
I tried an Angry Orchard cider last summer, and I dang near gagged. I vowed never to drink another hard cider, but I bumped into a gluten-intolerant drinking friend at the liquor store last weekend, and he was buying a six-pack of it. I said, “Do you like that stuff?” He said it’s delicious and gave it a ringing endorsement. I told him about my experience, and he said he can practically guarantee me that I just got a bad one.
I’m gonna give it another try. I’ll let y’all know what I think.Bookmark it: del.icio.us | Reddit | Slashdot | Digg | Facebook | Technorati | Google | StumbleUpon | Window Live | Tailrank | Furl | Netscape | Yahoo | BlinkList
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