Photograph by Andrea Watts

CIDERCRAFT
Volume 8

In the cider world, Malus pumila — the common apple — reigns supreme, but crab apples, the North American counterpart, is finally receiving attention for its ability to make a quaffable cider too. Once traditionally used only for jellies or as pollinators, and even regarded as useless trees, crab apples are now being welcomed into the thriving cider scene. Read more…