}
At the
DALLAS
MUSEUM OF ART
,
party spaces
build style into
corporateor
social affairs.
TheHamon
Atrium show-
casesDale
Chihuly’s glass
flowers, and
theSculpture
Garden allows
guests towander
amongworks by
EllsworthKelly
andZahaHadid.
dallasmuseum
ofart.org
Moveover,microbrews.
An increasingnumber
ofartisancidersare
reinventing thecolonial
quaffofchoice.
Though
longpopularabroad—espe-
cially in theapple-growing
regionsofEngland, Ireland,
France,andSpain— the
trend is justcatchingonstate-
side,whereBushwhacker
Ciderpub (bushwhackercider.
com) inPortland,
Oregon, brews, taps, and
importsmore than130vari-
eties.Hall, formerbrewmas-
teratChicago-basedGoose
IslandBeerCompany,
recently launchedVirtue
(virtuecider.com)andsat
downwith
CelebratedLiving
to talkabout themapples.
Q:Whycidernow?
A:
Abigpieceofmyheart
andabiggerpieceofmybel-
lyaredevoted tobeer.
There’sa lotof goodbeerout
there.But there isnota lotof
great cider.Cider is themost
Americanof beverages. It
was theNo. 1drink in1800.
Wheneveryoneheaded
HEARD
FROM
THE
BAR
Aconversationwithcidermaker
GregHall
of
VIRTUE CIDER.
west, theyhadahatchet, a rifle,
andabagof appleseeds togrow
applesandmakecider, because
youcouldn’tgooutandgetasix-
pack.That’s thedeepdarksecret
of JohnnyAppleseed.Hewas
bringingseeds tomakecider, not
togiveapples to teachers.
Q: Howdoyoudescribehard
cider?
A:
TomostAmericans, thereare
twokindsof cider: thekindyou
get in the fall inbig jugs that’s
coldandsweetanddeliciousand
doesn’thavealcohol.Then there’s
thebrandyoucanfind insix-
packswithananimal on the label.
Q:Whenwouldadrinkerreach
foracider?
A:
Cider, just asbeer, canfit inon
different occasions.Our ciders
will bemore culinary.Ourfirst,
RedStreak, ismoreof a session
cider— thekindyouwouldenjoy
at thebar. It hasabright, fresh
applearoma.You can taste some
barrel andanice crisp tanninat
thebackend. It’sanicematch
withoysters. Theoldwine saying
is that it goeswithwhat it grows
with. Same thinghere. Cheese is
averynatural complement. It’s
no coincidence that thegreat
cheeseareas, likeSomerset in
Englandwhere cheddar
comes from, arealso
big ciderproducers.
Q:What’sahead?
A:
Ciderwill never
beasbigas craft
beerorwine, but in
fiveyearsyou’ll have
cidermakers inev-
ery stateusing local
apples.All brewers
can’tmake their
productwith local
ingredients.All cider
makers can.
TheArtof
theParty
LEFT PAGE:MOMOFUKUPHOTO©NOAH KALINA;RIGHT PAGE FROM TOP:©GRITDESIGN;©GRANT KESSLER;COURTESYOFDALLASMUSEUMOF ART
