With its raucous banquet of diverse flavors, Thanksgiving is a tricky meal to pair with drinks. But a good case can be made that hard cider - early America's favorite beverage - is on point, both thematically and in matters of taste. Few drinks are as versatile as dry cider. And with the cider-glazed turkey recipe from the Hungry Pigeon published lsat Thursday in the Inquirer's Food section, there is no better match. Among the rising group of local cideries, Kurant from Perkasie is one to seek.
The region's craft distilling scene has continued to steam forward with ambitious new players, and many have been around long enough to begin producing spirits with the color of barrel age. But that doesn't mean these liquors are necessarily mature. Despi
Hard cider has continued surging, and new local producers such as Big Hill Ciderworks are making some of the best. In the heart of Pennsylvania's apple country in Adams County just north of Gettysburg, farmers Troy Lehman and Ben Kishbaugh began in 2014 crushing estate-grown heirloom cider apples, from Dabinetts and Kingston Blacks to Esopus Spitzenbergs.
This being Beer-adelphia, there are naturally more than a half-dozen new local brews that have been crafted and themed in honor of Pope Francis' visit, from Holy Wooder (Philadelphia Brewing Co.) to White Smoke Saison (Forest & Main). But the South Americ
Live chat: Join Craig at 2 p.m. on Tuesdays in the chatroom.
Book: The Philadelphia Inquirer Restaurant Guide
4 Bells: According to Craig, the best restaurants in the Philadelphia area.