Cyder was one of the first fermented beverages consumed in the country. Cyder — in contrast with cider, the unfermented still beverage made with sweet or dessert apple juice — is traditionally made with bittersweet apples, often heirloom varieties, and has a history of production techniques as complicated as those involved in proper beer or wine production.

At Camerata's CyderFest, guests will sample cyders from five different countries in varied styles, including sweet, fortified, dry, champagne, barrel-aged and flavored. Chef Felipe Riccio of MangiaMaccheroni fame has crafted pork rillettes with apple chips to pair with the cyders.