By Sylvia Kantor, College of Agricultural, Human & Natural Resource Sciences
SEATTLE – It’s not surprising that craft cider is taking root in a region of wine and craft beer enthusiasts. Washington is the second largest wine producer and has the second highest number of craft breweries in the country.
But when it comes to cider, Washington is out front with 30-plus cideries, more than any other state in the country.
Washington State University economist Peter Tozer and colleague Carolyn Ross, WSU sensory scientist, are trying to establish some rules to make cider characteristics easier for the consumer to decipher.
Read this complete article by WSU’s Sylvia Kantor in Crosscut news here.