Ben Watson, the writer, apple advocate and longtime cider educator whose book Cider, Hard and Sweet helped introduce a generation of Americans to traditional cider and the apples behind it, died Saturday, August 15, 2026, at his home in New Hampshire. He was 64. Update, September 2026: Following the publication of this remembrance, Ben’s friend … Read more
August 13, 2026 Want to know what your cider will taste like next year? Watch the weather now. From heat-shrunk apples in England and Germany to freeze-damaged orchards and wildfire threats in North America, the 2026 growing season is already shaping what cider makers will have to work with. For cider drinkers, the connection starts … Read more
August 10, 2026 Here’s a question that is best asked over a glass of…cider: What actually makes something a cider? Many traditional producers, particularly in France and Spain, have been asking that question for years, urging EU regulators to adopt a clearer legal definition that distinguishes cider made entirely from fermented fruit juice from more … Read more
Connecticut’s Lyman Orchards, one of the oldest continuously operating family-owned farms in the United States, has expanded distribution of its 1741 Hard Cider into neighboring Massachusetts through a partnership with Quality Beverage, a division of Martignetti Companies. Located in Middlefield, Connecticut, approximately 25 miles (40 km) south of Hartford in the heart of New England, … Read more
By Ria Windcaller | eCiderNews™ Whether you’re attending your first cider festival or your fifteenth, there’s one thing two of America’s most experienced festival organizers want you to know: Have Fun! It may sound obvious, but that’s exactly what cider festivals are all about. While you’ll certainly discover new ciders and meet the people who … Read more
Two English pubs are giving low-ABV cider equal footing alongside traditional cider, signaling a shift in how premium no- and low-alcohol cider is served. For years, alcohol-free cider has lived in bottles and cans tucked away in refrigerators while traditional cider claimed the taps behind the bar. That may be starting to change. Two pubs … Read more
By Ria Windcaller | eCiderNews ASTURIAS, Spain — One of the world’s oldest cider regions is taking another step toward formalizing cider education. Graduates of the Second Cider Sommelier Course – Tasting Panel are receiving their diplomas today, July 23, 2026, at a ceremony Casa de la Buelga in Ciañu, Langreo, capping an advanced program … Read more
By Ria Windcaller | eCiderNews When Alan Shapiro co-founded the first Cider Summit in Seattle in 2010, he wasn’t sure anyone would show up. His small team scrambled to assemble about 40 ciders from roughly a dozen producers, navigating permits, licensing, and the countless logistics of a first-time event. Nearly 500 people walked through the … Read more
A series of recent taproom closures raises new questions about how successful cider businesses evolve. Within the past year, several established cider producers have closed taprooms while continuing to produce and distribute cider. Each decision reflects a different set of circumstances, but together they raise an important question about the future of the cider business. … Read more
Still cider may surprise drinkers expecting a lively fizz, but for many of the world’s most respected cider makers, the absence of bubbles is a deliberate choice rather than a flaw. From New York to England and Latvia, cider makers say removing carbonation allows the fruit, tannins, and craftsmanship to take center stage, offering one … Read more
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