Texas Embraces the Cider Trend
January 12, 2016 | By Rachel Forrest
Near the confluence of Bear and Onion creeks on a 20-acre ranch in far south Austin, I’m touring the fermentation room of Texas Keeper Cider, surrounded by stacks of tubs full of pale yellow and deep gold apple juice, which will soon become some of the state’s finest hard cider. Next door is the taproom, housed in a 19th-Century church/schoolhouse.
