No sooner did beer finally cement its status as a highly respected fermented libation—totally on par with whiskey and wine—than cider made a play, effectively sloughing off its associations as cheap, bubbly apple juice à la Scrumpy Jack, Strongbow or Martinelli’s. And who better to lead a Taste Talks convo about the swift ascension of cider than RedEye Chicago food and drinks writer, Kate Bernot, who examines the trending beverage with help from Virtue, a Michigan-based craft cider company, and others? We chatted with Bernot what cider-centric topics will be discussed at the upcoming October event.
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Taste Talks Food & Drink hits Chicago October 3-5, 2014. See the full schedule and buy tickets here.