The 2025 Maryland Apple Blossom Cider & Mead Festival

This past Saturday April 12th, I attended the Maryland Apple Blossom Cider & Mead Festival held at Linganore Winecellars.  Please pay attention to the Mead in that title as there were many expressions available. There were also several whiskies available to sample courtesy of Pathfinder Farm Distillery. Plus dozens of ciders. Apologizes to Silver Wheel Cellars for not traying their meads and ciders because there was a persistent line in front of this producer.

Starting with the meads we found a familiar options with Loew Vineyards and their assortment of cysers and pyments. Cysers are meads made with apple cider, whereas pyments (a subset of melomels - mead made with fruit) are meads made with grapes. My favorite was the Abba a blend of  Polish style mead that was barrel aged for 18 months and a Vidal Blanc pyment that was barrel aged for 11 months. The Mechel is the cyser - a pleasant dry blend of local apple cider, wildflower and clover honey.  I have a bottle of Honey & Grape (a semi-sweet pyment blend of Vidal Blanc, local clover and wildflower honey) cellaring for another year or two investigating if meads change over time. 

Clear Skies Meadery's urban location entices it to create meads with multiple flavor profiles to encapsulate a cocktail culture. This starts with their flagship dry cider, Friending Fenrir, made from Orange Blossom honey. This base is then translated into multiple melomel expressions like the Twisted Oliver (blackberries) and Hades' Trick (pomegranate). They also produce Hydromel or "session" meads such as the Mojave Rose or Guava Mama. They also poured a popular cyser in the Adam's Fall (apple pie). I definitely preferred the Friending Fenrir plus their Fenrir's Reserve aged in oaken stout barrels.

At the Pathfinder Farm Distillery table I learned about their portfolio based upon Bloody Butcher Red Corn -- an heirloom variety of corn that has been grown in Appalachia since at least the mid-1800s. The corn is the base for the surprisingly smooth (at 100 proof) Bloody Butcher 100% Red Corn Whiskey. They then saturate this moonshine into a plethora of fruits with an Apple Pie, Blueberry, and Orange Cranberry expressions. They also produce two aged whiskies starting with the Daily Driver Whiskey with a mash bill of 15% malted barley and 85% Bloody Butcher non-GMO red corn. Then there's the Bloody Butcher Bourbon made from 100% red corn.  A very unique whiskey to add to the collection.

Now to the ciders. 

Willow Oaks Craft Cider is based in a 38-year-old family farm and orchard located in the Middletown Valley at the foothills of the Catoctin Mountain. They were the first organic orchard on the East Coast and their farmhouse styles ciders date back to the cider preferences of some of America's Founding Fathers. The Gloaming, a delicious blend of organic apples and organic black currants, is a favorite - tart for sure, but also dry, fruity, and refreshing. They also offer the Integritas RGB series - ciders aged in rye, bourbon, or gin barrels. The Bourbon offers plenty of vanilla and creaminess. 

Doc Waters Cidery produces one of our favorite Maryland pomme and perry products, the Lady Kay Perry. Although they weren't pouring this perry at the festival, there will be plenty available in the tasting room very soon. On a sour note, last week's freeze most likely destroyed their pear crop for 2025. The challenges of farming. I did savor their flagship Orchard Blend Carbonated Cider. This is a consistent crowd pleaser. 

Brothers Ridge Cider is located practically due north of Linganore and poured their core set of expressions: Pippin, Wildling, and Sapling plus a barrel aged Granny Smith (aged for 6 months in Sagamore Rye Whiskey barrels) -- all fermented naturally. I'm always surprised how well the Granny Smith works in cider apples - particularly when pairing with spicy foods. I had also assumed that the Pippin was a single varietal but it is a blend with plenty of complexity for a dry cider. The off-dry Wildling was also very nice - a touch of sweetness to balance the tartness and acidity. 

The Proper Dry from Two Story Chimney Ciderworks is one of my favorite English-Style ciders and I love the Over the Falls Barrel Aged Cider as well. Unfortunately these weren't available at the festival where they were pouring the semi-sweet Crabtree and the dry Cherry Cider. I only tried the later and savored the dry tartness while waiting for my Peruvian Chicken from the Maytas food truck.  Plan a visit to the ciderworks to try their entire portfolio as well as the gluten-free beers from co-located Silly Yak Beer Company.

Pub Dog operates three brewpubs in Maryland and unbeknownst to me they also offer a couple ciders at each location. I went with the Pub Dog Hard Cider and this is a refreshing cider leaning on the sweeter side 

I finally get to our host, Red Shedman Farm Brewery, which tragically burned to the ground last September. They have been operating steps away at Linganore Winecellars in temporary housing. I've always enjoyed their beer portfolio over the cider because they do lean very heavily on the sweet scale. That being said the Classic Apple Sweet Hard Cider is well made and proportioned. I think adding some dry Vermouth would click. Or wash down with the Cool Kidz Kolsch.

Pomme and Perry Showcase: What is Perry?

Most readers are familiar with cider - or hard cider as it is referred to in the United States. The legal tax definitions are that it is (1) made from apples, pears, or concentrate of apples or pears and water; (2) contains no other fruit product or fruit flavoring other than apple or pear; and (3) contains at least 0.5% and less than 8.5% alcohol by volume.

Pear cider or Perry is a subset within this classification and the major difference with apple cider is not only the fruit but more importantly that pears naturally contain unfermentable sugars (sorbitol) that leave a residual sweetness in the beverage. And whereas cider uses the Long Ashton Research Station (LARS) classification system to understand the complex relationships between acidity, tannin, and sugar levels, perry classification is much simpler. Either low tannins or high tannins.

Differences Between Perry and Cider:

• Fruit: Perry is made from fermented pears, while hard cider is made from fermented apples.
• Unfermentable Sugars: Pears contain unfermentable sugars, such as sorbitol, which leave a residual sweetness in the beverage. This is not typically found in hard cider.
• Maturity and Pomace: Pears must be left to mature after picking, and the pomace (fruit residue) must be left to stand after initial crushing to lose tannins, a process similar to wine maceration. Hard cider production does not require this step.
• Chemical Compositional Differences: Apples and pears have distinct chemical compositions, affecting pre-fermentation and fermentation decisions for perry production.

Pear Varieties:

• Barnet: A sweet pear variety with low acidity and tannins, making it suitable for perry production.
• Butt: A bittersharp triploid pear variety, often used for perry making, particularly in England.
• Yellow Huffcap: A sharp diploid pear variety, also used for perry production, with a high tannin content.
• Barland: A pear variety known for producing consistently excellent perry, with a balanced flavor profile.
• Brandy: Another pear variety suitable for perry making, with a flavor profile that might evoke notes of brandy.
• Thorn: A pear variety mentioned as one of the best for perry production, although specific characteristics are not specified.
• Taylor’s Gold: A pear variety reported to produce excellent perry, with a sweet flavor profile.
• Normanischen Ciderbirne: A European pear variety used for perry making, with a flavor profile that might include notes of apple and pear.
• Gin: A pear variety mentioned as part of a European variety selection used for perry production.
• Hendrik’s Huffcap: A pear variety used for perry making, with a flavor profile that might include notes of citrus and floral hints.

Recently we have opened three classic perries: Wooden Gate Cider Manitoba Perry, Doc Waters Cidery Lady Kay Perry, and the Finnriver Farm & Cidery Traditional  Perry. The latter is composed of Hendre Huffcap, Yellow Huffcap, Romanian Perry pears grown in Finnriver’s organic orchard and wildcrafted seedling pears from the Olympic Peninsula. A classic perry. The Lady Kay Perry is made from pears harvest from a 100 year-old tree found on their Maryland property and which we used in a Perry-Vermouth Cocktail. The Wooden Gate is made from winter hardy dessert pears blended with hardy bitter varieties and producing a more acidic farmhouse style that works equally well in a Perry-Vermouth cocktail.

Some cideries choose to create apple-pear blends which allow the acidity and tannins of the apples to meld with the sweeter tannins and floral character of the pears. Glass Apple Cider from the Green Bay Packer region offers the Grow A Pear semi-dry cider which combines the ripeness and juicy acidity of the apples with the sweetness and floral elements of the pears. In neighboring Duluth Minnesota, Wild State Cider offers a similar product in the Juicy Pear. Brace for a more refreshing option than a traditional perry. Similarly, Locust Cider offers their Honey Pear – a blend of Washington state apples and pears with wildflower honey with rising acidity to balance the sweeter profile.