It’s one of the only consistent winter festivals in the entire city, also the only time all year we’d consider going to Navy Pier. The 11th Annual Cider Summit Chicago returned to its origins as the party moved from the Aon Grand Ballroom to the exposed brick, floor-to-ceiling window venue, Lakeview Terrace at Navy Pier.
Some will remember this as the original location back in 2013. There’s a frenzy that exists up here that was never really duplicated as things grew to the Ballroom downstairs. The Lakeview Terrace feels like a house party.
Amazing Turnout!! Like Seriously. This Joint Was Packed.
Pommeau up to this point had been our all time favorite cider varietal. We learned about the nuances between that and ice cider this year.
The former is distilled so it’s literally brandy with fresh juice added to bring the abv down to the 16% range. Ice Cider in comparison uses the concentrated juice from frozen apples to achieve a similar % albeit a cloyingly sweeter interpretation.
Longest lines at this event were for Eric Bordelet’s Normandy offerings.
Eric is a world renowned sommelier that wanted ciders and perrys to be respected as much as wine. His beverage program is credited for being the driving force at Arpege and the reason they became the first 3 Michelin Star restaurant in Paris.
Eric’s family estate is known for having 300yr old trees. Over 30 varietals of apples, pears and cormes. Most products begin with apples resting at cellar temperatures in oak crates to concentrate sugars and let water evaporate for a more complex profile after fermentation.
—Nkosi
