Cider has come a long way since pitchforks and roll-in-the-hay Benny Hillisms but tradition dictates that apple is still the most commonly used fruit for fermentation. Finally hip after all these years cider styles range hugely, from clear to cloudy, pale to deep brown, still to sparkling, low alcohol to high octane. We have only the funky, modern and most delicious ones, naturally, many plucked from the ever-growing tree of fine local producers.
