When I talk with brewmasters, or even homebrewers, there is this obvious parallel to many of the kitchen jobs I held as a youth. The mixing of ingredients, different fermentation techniques, and even the use of grains, water and yeast all lend themselves to a baker’s life. Even the recipe development and combining of flavors parallel the work of a great chef.
But cider is a completely different story. One of the most exciting aspects of cider is its closeness to the land… preserving nature and reaping its bounty. I am yet to meet cider-makers more in tune with that philosophy than Crystie and Keith Kisler. Their dedication to cultivating a family farm through sustainable practices is paramount in everything they do and that dedication and love comes through in their produce and – most important to us – in their ciders.
I recently had a chance to talk with Chrystie and Keith about cider and its relationship to the land on this week’s edition of The Cider Press over on Serious Eats:Drinks. Its a great foray into their commitment to family farming, the Pacific Northwest and the cider community at large.