Biochemist Matt Bochman talks about collecting yeast, Friendly Beasts Cider Company turns yeast (and apples) into tasty drinks.
In honor of the friendly beasts that make cider possible (the yeast), each cider is named after some kind of creature or another.
The tart, funky-tasting "sidra natural" can taste a bit off to first-timers. but as America's craft hard-cider market grows, people are warming up to the drink.
Folklorist Maria Kennedy says noisy processions into apple orchards are meant to wake up the cider trees and scare away evil spirits.
Mulled wine and chicken mushrooms on the menu. A new super-herbicide brings new concerns. Tips for beginning backyard chicken farmers. And we go a'wassailing.
Maria Kennedy walks us through the cider making process, from apple to bottle. Paw paw cookies with Chef Daniel Orr. And, coffee roasting on a small scale.
The 20th annual Big Red Beerfest will feature small breweries as well huge beer corporations. We revisit last year's event with photos, interviews and samples.