Maine Cider & Review of Station 118

Today’s Maine Sunday Telegram includes a feature article on the fast growing Maine cider industry.

McGrath sees Maine’s robust food and beverage scene as a major force behind the state’s growing cider market. “Like in Oregon and Washington, part of it is there is an existing culture that celebrates apples. Maine just has a really rich cider culture,” he said. “The craft beer and local food scenes have created an atmosphere where consumers are excited to try the local cider.”

To learn more about Maine cider producers visit the Guide to Maine Ciders, and for information on Cider Club Portland read this article.

Today’s paper also includes a review of Station 118 in Thomaston.

Beef brisket is among Station 118’s stronger suits, especially pulled brisket seasoned with wonderful homemade pickled onions and a generous glug of chipotle-bourbon barbecue sauce (orders of magnitude better than all the other sauces at Station 118). Bundled into three overstuffed brioche-bun sliders ($22) and plated up with appealingly well-done fries, this plate is a must-order.