RAW WINE NY 2018: Cider 101: more like beer or more like wine?
b'with Karl Sj\\xf6str\\xf6m (Fruktstereo), Todd Cavallo (Wild Arc Farm) and Polly Giragosian (Aaron Burr Cider). Hosted by Jordan Barry.\\n \\nCider\\u2014from production to consumption\\u2014is stuck in between grapes and grain. It is sold both in cans and in wine bottles, dive bars and wine shops. Styles range from hopped \\u201cIPCs\\u201d to naturally-fermented and orchard-based vinous ciders. But which industry is it more closely aligned with? How might cider overcome its sweet, beer-alternative image to highlight apple varieties, regionality, and terroir? This panel will address the production methods, market, styles, culture, and misconceptions of cider, exploring how producers are using its identity crisis to expand its appeal.'