Originally Posted by krackin
The option I use is possibly somewhat limited to apple country but look for UV processed cider. This is simply where the cider is exposed to ultraviolet light which kills pathogens without altering the taste of any or all of the apples used in making the cider. You are left with cider that tastes exactly like the old straw filtered cider. The process is becoming more and more popular.
+1 for this--I used to only use unpasteurized cider, but that's getting harder and harder to come by. I was despairing, since the flavor difference between pasteurized and non-pasteurized cider in the final product is IMO, huge. But the UV-treated cider tastes just like the farm-fresh stuff, and no worries about bacteria or wild yeast (although I never worried about that stuff anyway!). If you can find it, I highly recommend it.
For they garner the succulent berries of the hop and mass and sift and bruise and brew them and they mix therewith sour juices and bring the must to the sacred fire and cease not night or day from their toil, those cunning brothers, lords of the vat. -James Joyce
On deck: Orange Cranberry Wit, Dusseldorf Altbier
Primary: Belgian Partigyle Tripel/Saison, 1/1
Bottles: Northern Brown Ale, 1/10; English IPA, 12/31; Cider, 12/9; White House Honey Ale AG, 12/9;