Angry Orchard

New York International Beer Competition

MichaelC — Wed, 06 Mar 2013 16:42:10 +0000

We are happy to announce awesome awards that have recently been presented to Angry Orchard. We submitted our ciders to the 2nd New York International Beer Competition and walked away with some brand new hardware.

United States Association of Cider Makers

MichaelC — Thu, 07 Feb 2013 18:00:49 +0000

Angry Orchard is excited to be a party of Cider Con 2013 out in Chicago. Coming out of that is the creation of the United States Association of Cider Makers www.AngryOrchard.com/USACMPressRelease

www.ciderassociation.org

Slow Cooked Pork with Cabbage, Apples, & Cider

MichaelC — Tue, 08 Jan 2013 17:19:19 +0000

Big thanks to Mike Lang who cooked up one heck of a meal for his in-laws. We don’t know too many men who would do that! Check out the recipe over at his blog. Make sure you remember to pick up an extra 6 pack to enjoy while you wait the 5 hours for this baby to cook!

Angry Orchard Jerky

MichaelC — Fri, 07 Dec 2012 18:56:26 +0000

Want to make some Angry Orchard Jerky? Check out this recipe for that one of our drinkers, Brad, sent in! (Who you callin’ the jerky!?)

1 lb of beef or venison cut into 1/8″ thick strips
2 12 oz bottles of Angry Orchard Crisp Apple
3 Tsp brown sugar

3 Tbsp Liquid Smoke
1/4 cup Worcestershire Sauce
1/4 cup Soy Sauce
2 Tsp Garlic Powder
2 Tsp Onion PowderMix one 12 oz bottle of Angry Orchard Crisp Apple with the other ingredients in a bag and let refrigerate overnight. Place strips of meat on drying racks in a dehydrator for 6-8 hours depending on thickness of the strips, rotating racks once an hour. Once done, crack open the other 12 oz bottle of Angry Orchard and enjoy along with your Angry Jerky.

Angry Orchard Brine

MichaelC — Tue, 20 Nov 2012 16:53:33 +0000

Want to try something different this Thanksgiving? Give this Angry Orchard Apple Ginger brine a try!

Recipe for the brine:
4 Bottles of Angry Orchard Apple Ginger
2 cups kosher salt
1 cup sugar
Couple of bay leaves
A few bunches of thyme
3 each of peeled onions, celery stocks, carrots, garlic cloves; chopped
2 lemons quartered
4 quarts of water

Boil everything but the water in a pot for 10 minutes or so. Remove it from the heat, add the water and let it cool in the fridge. Once it is chilled add in your bird. Put it back in the fridge for 24-48+ hours.

When you are ready to cook, preheat the oven to 350, pull the turkey out of the brine and pat it dry with some paper towels. Cook it until the thigh meat hits 160-165 degrees (a 16-20lb bird takes about 3.5-4 hours)

Let us know how it comes out!

How Much do You Know?

MichaelC — Thu, 08 Nov 2012 16:27:02 +0000

How much do you know about Angry Orchard? Check out this infograph that the Huffington Post did and become a cider expert!

“This is what cider should be”

MichaelC — Mon, 05 Nov 2012 17:37:53 +0000

Check out what Maxim had to say about Angry Orchard Crisp Apple.

Craft Cider is Exploding!

MichaelC — Fri, 07 Sep 2012 21:02:12 +0000

Check out this great article about the expansion of craft ciders. There is a great quote from our own David Sipes.