With the release of first-of-their-kind Spanish cider apple varieties into the U.S., American cider makers have an entirely new set of tools at their fingertips.That’s good news for small cider houses looking to make their mark with funky,tart interpretations of Spanish cider—grown here.
GENEVA, NEW YORK, IS HOME TO the United States Department of Agriculture’s Plant Genetics Resource Unit (PGRU). It’s a compound of 80 acres of plant fields and orchards, plus buildings that house both freezer seed storage (-20 degrees Celsius) and liquid nitrogen seed storage (-198 degrees Celsius, a temperature at which, theoretically, plant material could be stored forever without degrading).
C. Thomas Chao, curator of apples, grapes and tart cherries at PGRU, says the USDA National Germoplasm System maintains, catalogues and preserves seeds from basically every vegetable crop grown in the U.S. The PGRU houses 6,000 types of tomatoes, for example. Essentially, he says, “If someone can’t find a seed in our collection, they’re not going to find it.”
PGRU is also one site where apple budwood and seeds imported from abroad are released from their initial quarantine at a USDA site in Beltsville, Maryland. One reason customs officials ask whether you’ve handled livestock, plants, soil or snails abroad is because these foreign species can carry potentially devastating pathogens capable of wiping out economically and ecologically crucial American crops, not to sound alarmist. There exists an entire quarantine process for importing international crops, and it generally takes at least five years to introduce a new plant to U.S. soil. One case in point: After longer than a decade, the USDA is in the process of releasing more than a dozen species that are incredibly tantalizing to U.S. cider makers—Spanish cider apple varieties never before available in America.
This story is from the March-April 2017 edition of DRAFT Magazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the March-April 2017 edition of DRAFT Magazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
Hip Hops
Having ridden freight trains and managed a record label, Brooklyn’s spirited Jesse Ferguson faces his newest adventure: running NYC’s next great brewery and distillery.
The Incredible Edible IPA
From tacos to milkshakes, food flavors are being cooked into an unlikely beer style: the India pale ale.
Alaska Beer In The Last Frontier
It’s known as the land of the midnight sun, the 49th state and even Seward’s Folly. But one thing we know for sure—Alaska is not only filled with incredible natural beauty, the last frontier has a taste for beer.
Irish Moonshine
A tradition of illicit whiskey isn’t unique to the States.
Ditching The Regular Grind
Why coffee beers are about to get weird—and delicious.
3 Sons Brewing Co
A lauded South Florida gypsy brewery finally gets its brick-and-mortar.
Genever: Where Gin Meets Whiskey (Sort Of)
Although not widely known in the U.S., this botanical, malt-based spirit is making a comeback.
Montreal's Hop Project
The city celebrates its 375th anniversary this year with some new beers—made by local brewers with hops grown by montreal residents.
Spanish Cider from American Soil
With the release of first-of-their-kind Spanish cider apple varieties into the U.S., American cider makers have an entirely new set of tools at their fingertips.That’s good news for small cider houses looking to make their mark with funky,tart interpretations of Spanish cider—grown here.
The Next Round
Much has been made of the creative, bold and entrepreneurial spirit that’s energized the beer industry, but the most seismic shifts in beer may come down to good, old-fashioned science. These technological innovations will undoubtedly shape what—and how—we drink in the future.
