Word: ciders
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...hazelnut dacquoise (meringue) base in a beautiful pairing of satiny sludge and airy crunch. Next we try a triptych of variations on an apple: “moist” honeyed apple cake (which it is eminently not—more like chewing a stiffened wholemeal loofah), spiced cider sorbet of unusually whirly consistency, and a baked whole apple with a scalding molten core of gravelly brown sugar-magma...
Just minutes after the competition began, Morange attempted to open one of his bottles of his special “Secession Cider.” What happened next was a literal volcano of cider, a spewing fountain of malternative liquid that sent nearby contestants fleeing. “I only carbonated it last night,” he says to Sullivan. “Well, that’s your problem,” he responds. “Try another one,” Heller says. “That was probably just a bad bottle...
...confirmed this was his first time trying to make cider, though pressing and fermenting fruits is old hat to him. Last year, Max spent time in France and Italy during the grape harvest, stomping grapes to make wine. “I got interesting in pressing things, so my dad’s friend had an antique press he gave me, and we went out apple picking around Harvard, Mass.,” Morange says. Morange and his friends, fellow competitors Danny Koski-Karell and Eric Brown, pressed the fresh apples in the Kirkland courtyard, and then Morange...
...judges are visibly impressed with the cider. “Sweet, very fresh, tasty and juicy,” says DeBisschop. Morange mentions that most of the apples in the cider were Granny Smiths, but two other kinds of apples were used. Meyers confirms what Morange had suspected earlier—that he probably bottled too early. Still, he declares it “pretty commendable” and notes a “nice apple aroma” and a “good balance of sweetness and tart apple skin.” One of the judges scribbles...
...Best Cider: Max Morange, Kirkland Brewing Cooperative