Boston Flora

Tag: apple cider

  • Saturday, October 22 – 9:00 am – 2:30 pm – Cheese-Making and Farmhouse Cider-Making

    At Berkshire Botanical Garden in Stockbridge, Massachusetts, learn how to make a simple, delicious cheese in your own kitchen. BBG’s own Chris Wellens will cover equipment, supplies, and basic techniques used in making most types of cheese. Each participant will make a batch of fresh mozzarella from start to finish, as well as take home instructions and a set of ingredients to make a batch or two at home. This workshop is for beginners, and participants will learn by doing. $5 materials cost paid to the instructor. The cheese making session will be held from 9 – 11. Then, at 11:30, after a short break, you will delve into the mysteries of cider. In New England, cider-making is to autumn what maple sugaring is to the spring season: a cultural activity. Cider expert Dennis D. Picard will teach us the history and process of this American tradition from the selection and collection of apples to the pressing of the fruit which results not merely in apple juice, but the extracted liquid from apples which is capable of fermentation. Picard will teach us how the fermentation process can result in 4% to 8% alcohol content in the cider that allows it to be kept from just after it is made all the way to the next season’s apple harvest. This program includes a slide presentation, a lesson on apple selection and varietal characteristics, grinding and pressing techniques, and an understanding of the art of fermentation.

    Dennis D. Picard has been a museum professional in the “Living History” field for over 30 years. He began his career at Old Sturbridge Village in Sturbridge, MA, where he eventually spent 12 years filling various positions, including “lead interpreter,” where he researched and designed many public programs that are still offered by that institution today. He is presently director at Storrowton Village Museum in West Springfield, MA.

    You may sign up for each session separately (cheese course is $40 for BBG members, $45 for nonmembers, and cider is $25 for BBG members and $30 for nonmembers) or enjoy a 10% discount if you register for both. Call 413-298-3926 to register.

  • Saturday, November 3, 1:00 pm – 3:00 pm – The Big Squeeze: Making Apple Cider (Hard and Sweet)

    Join John Vittori of Hilltop Orchard on Saturday, November 3 at Berkshire Botanical Garden for a look at the art and science of making both sweet and hard cider. This lecture/demonstration, from 1 – 3 pm, will cover the history, culture and lore of cider making. Practical information will include selecting apple varieties, cider-making techniques, timing and preserving of both sweet and hard cider. Following a demonstration with a beautiful two-bucket cider press, enjoy a tasting of this local sweet (or hard) drink. BBG member price is $22, nonmember $27, and you may register at www.berkshirebotanical.org.

    John Vittori has owned and operated Hilltop Orchards and Furnace Brook Winery for the past 24 years. His main interests are sustainable agriculture, integrated pest management and land preservation.

  • Thursdays, July 21 – August 25, 4:00 pm – 5:30 pm – Beverage Confidential: The History of Libations

    This Berkshire Botanical Garden series covers history, lore, and practical know-how about some of life’s best indulgences. Learn about coffee, chocolate, beer and cider, how they have been used throughout history and are now celebrated in contemporary society. Consider the amazing artisan beer, cider, coffee and chocolate available in the Berkshires and learn tips and techniques from the experts for steeping, brewing, pressing and baking at home. Lectures will include demonstrations and participants will enjoy tasty samplings following the talks.

    The first of the series is entitled Sweet Perfection – Chocolate from Seed to Sweet.  Cacao (Theobroma cacao) known as chocolate, once considered only as a beverage, has a long delicious association with humans. Chocolate has been considered a delicacy for centuries, beginning with the pre-Columbian Mayan cultures, to the chocolatiers of Europe and is now ending as a mass produced commercial product of modern society. Learn about the natural history of this tropical plant, consider its culinary properties and learn about the art and craft of chocolate making from an expert. The talk will include some tasty samples. Instructor Joshua Needleman is creator and chocolatier of Chocolate Springs Café and has been fascinated with chocolate all of his life. He graduated from the Culinary Institute of America, has studied in France and had the opportunity to work at several prestigious establishments, including a stage with Maitre Chocolatier Michel Chaudun.

    Then, on Thursday July 28, hear Beyond the Buzz … All About Coffee. Enjoy a stimulating program on the history of coffee, and learn about its remarkable journey from ancient Ethiopia to the latte shops of modern society. Consider caffeine, the natural stimulant found in coffee, derived from shrubs in the coffea genus and explore the many different coffees available today. Instructor Barth Anderson will explain sustainable, organic as well as fair trade; what they mean and why it’s important. Learn how to brew a great cup of coffee, how to discern a good coffee from a great one and enjoy a delicious sample of the Barrington Coffee Roasting Company summer menu. Barth Anderson co-founded Barrington Coffee Roasting Company in 1993. He is an environmental scientist by education, was drawn to coffee at the age of 14 and clearly hasn’t shaken it since.

    Continue, on August 11, with Brewing Up a Storm: The Art & Science of Beer Making.   One of America’s most popular libations, beer, is enjoying a renaissance through artisan beers, microbreweries and home brewing. Join two brewmasters from The Barrington Brewery for an in-depth look at beer, beer making and the history and science of this popular drink! Learn about the essential ingredients of beer including the hops plant. This talk will cover the basic home brewing process, ingredients and equipment needed. Andrew Mankin is head brewer and co-owner of Barrington Brewery. He began as a home brewer twenty seven years ago and then completed an apprenticeship at the Vaux Brewery in Sunderland, England in 1989. Scott Craumer has been a home brewer for six years and is now a brewer at the Barrington Brewery.

    Finally, on August 25, join John Vittori of Hilltop Orchard for The Big Squeeze: Making Apple Cider, Hard & Sweet, for a look at the art and science of making cider both sweet and hard. This lecture/demonstration will cover the history, culture and lore of cider making. Practical information will include selecting apple varieties, cider making techniques, timing, and preserving of both sweet and hard cider. Following a demonstration with a beautiful two-bucket cider press (courtesy of Denis Mareb at Windy Hill Farm), enjoy a tasting of this local sweet (or hard) drink. John Vittori has owned and operated Hilltop Orchards and Furnace Brook Winery for the past twenty four years. His main interests are, sustainable agriculture, integrated pest management, and land preservation.

    To register for all four classes (BBG members $75, nonmembers $85), or for any individual class ($22), visit www.berkshirebotanical.org.