Tod Creek Tod Cider Vancouver Island

October 1, 2015February 22, 2016 cidersays review, Tod Creek cider, cider review, cider tasting, hard cider, Tod Cider, Tod Creek, Tod Creek Cider, Vancouver Island

Review of Tod Cider Vancouver Island from Tod Creek Craft Cider. The only other Canadian cider I’ve had that I can think of is Sea Cider. Thanks to Ron from DrinkingCider.com for bringing me two ciders from Tod Creek from his Vancouver detour to his Cider Summit / WA Cider Week trip!

Cider: Tod Cider Vancouver Island
Cidery: Tod Creek
Cidery Location: Victoria B.C. Canada
ABV: 6.0%
How Supplied: 16oz can

Availability: Vancouver Island, Vancouver, and a couple store in the interior of British Columbia. They are entering their second season, and have plans to expand into the Kelowna area, possibly Alberta, and hopefully eventually the U.S.

Cider Description: Our craft cider in a can! This is all juice, and not watered down like all the big boys do. Refreshing, clean Canadian cider with a hint of tartness.

Cidery Description: Tod Creek Craft Cider makes small batch, handcrafted cider with BC apples. We source our apples from local trees on Vancouver Island as well as from farmers in the BC interior. Long, slow fermentation brings about great flavours in the traditional way. We typically ferment each batch for about four months. If you want the super-sweet, watered-down canned stuff, we can’t help you. Our ciders are all-juice blends to bring a clean, crisp, enjoyable drink that goes great with dinner, friends, or all by itself. As a small batch cider, you’ll notice that each year the ciders will vary slightly, much like a good wine does. Our apples will be influenced by the sun, the amount of rainfall, and other factors, so each year will yield a slightly different taste. Most of our ciders are coarse filtered, and our hopped cider isn’t filtered at all. Filtering can take some of the flavours out of cider, so we try to limit the amount of filtering we do.

Additional information I obtained from Tod Creek: This canned cider variety is made from mostly dessert apples (Golden, Granny, Sparton, Macintosh, and Jona), but their bottled ciders have more apple variety, including crabapples. They opened in June 2014 and have a micro-cidery setup, their own orchard in Victoria, and lease an orchard in Kelowna. A tasting room is in the works (hoping for Summer 2016), but they will do a tasting & tour by appointment. Sea Cider and Merridale are also in the same area.

I commented I noticed a higher carbonation level and enjoyed it, but cidermaker/owner Chris Schmidt says their canned cider is carbonated to the minimal levels for Aluminum cans, a target of 2.4 atm, and their bottled cider is also lower carbonation. So, I’m curious why I perceived different. Maybe read my review and see what you readers think? I’m guessing if anything its the citrus notes which made it seem more fizzy.

Each batch of Tod Cider is 1000-1200L, so its very small production. Consequently, there will be slight differences between each batch. Also, it is 99% juice without any water, sugar, preservatives added. And we only course filter the cider. I’m really trying to put a true craft cider into a can, and provide a price point similar to the big commercial producers. [he says 99% as they actually consider the water used to wash the apples the other potentially 1% lol]

Price: free for me, but their website says $11.30 CAD for a four pack, which is $8.55 USD
Where Bought: n/a
Where Drank: home
How Found: Ron gave it to me. I’d never heard of Tod Creek cider before as it isn’t available here in the Seattle area.

First Impression: Light lemonade yellow, slightly hazy. HIgh carbonation upon pouring. Smells of citrus, yeast, and apples of course.

Opinion: On the sweeter side of semi-dry. Moderate acidity and tartness. Mild bitterness and tannins. Flavor is quite citrus-forward. Some yeast, pear, and floral notes. Slight funk and earthiness. Light bodied. Moderate carbonation. Quick finish. A refreshing and easy to drink cider. More complexity than I expected. The only negative I have is that it seemed slightly on the watery side, but they only used fresh pressed juice; sometimes it just ends up that way.

Most Similar to: Nothing I’ve had. Its still pretty dissimilar from Spanish Sidra, which probably typically has the most citrus notes of any type of cider. Seattle Cider kinda came to mind, but not really.

Closing Notes: This is probably my favorite canned craft cider so far, and possibly one of my favorite flagship ciders. I think I like the citrus notes and higher carbonation the best. I usually don’t like significant tartness, but it worked well in this case. It doesn’t however seen to be as well-received online. I really want to try their Breakwater Vanilla (Cider with Maple Syrup & Vanilla), as that sounds awesome! I also have Tod Creek’s hopped cider, but I’m not a hops fan, so I may pass the cider review baton to my husband, who is. Here and here are two writeups which mention Tod Creek, from Cidercraft and Straight.

UPDATE (Feb 22, 2016) – A friend gave me a can of this cider, as she remembered me saying I liked it, and she didn’t. Its quite unusual she also stumbled upon some as its still not available in the U.S. (although she works in the industry). This batch was quite different, and unfortunately I didn’t like it nearly as much. Although the citrus notes were there, it was drier (between dry & semi-dry), a bit more bitter, and a bit more tart. A good reminder that it is common in craft cider to sometimes have large differences batch to batch, year to year, despite trying to keep all the variables the same. Since this review I have a new favorite canned craft cider, Cascadia Ciderworkers United Dry, and have also found more multipack craft ciders I enjoy (like Rev Nat’s Revival and Celt).

Have you tried any cider from Tod Creek? What did you think?

Schilling Cider House – Washington Cider Week – 2 Towns Tap Night

September 30, 2015August 10, 2017 cidersays 2 Towns, Aspall, Cider Summit, Dupont, E.Z. Orchards, Finnriver, local, Moonlight Meadery, review, Schilling, Washington Cider Week 2 Towns, cider, cider review, cider tasting, hard cider, Schilling Cider House, Washington Cider Week

The last Washington Cider Week event I attended was the 2 Towns Tap Night at the Schilling Cider House in the Fremont neighborhood from Seattle (Thurs Sept 17, 2015). I honestly would have rather gone to the Barrel Aged event they had the night before, but that didn’t work for my schedule. I’m a fan of 2 Towns, and got to meet up with some great cider folks, so I was very happy nonetheless.

You can’t beat their 32 cider tap selection! Plus they have a huge bottle selection, all chilled, and you can see every bottle and look at the label and such. It was only my second time there, but I’ve already gone back for a third visit the following week. Sarah from Cider Log is the manager at the Schilling Cider House now, I finally got to meet Mick from Click Distributing (we’ve chatted on Facebook quite a bit), and I also met some folks from some other distributors as well.

I got there quite awhile before the event started. It was officially 6-9pm (when the 2 Towns guys were there), but they had the 2 Towns selections on tap much earlier. I picked up a tasty Caprese sandwich from across the street. I sat at the cider house bar for a few minutes to figure out what I wanted to start with. Then Mick found me and I went over to the cool kids table with the distributor dudes.

I started with a flight of 4 ciders. I should have just gone for the full 6, as I think it ends up being cheaper, but I was holding out to try some 2 Towns stuff later. Also, although I didn’t yet know it, I would also be trying some bottled cider!

Schilling Barrel #2: A 21% ABV concoction which was barrel aged. I’m a little unclear as to how it was made (I heard once it was fortified with brandy and another time it was distilled cider). However, its not really cider at this ABV, more like apple brandy, apple jack, Pommeau, apple spirits, whatever you want to call it. Definitely booze-forward, but I found it easily drinkable on its own when it was cold (and I usually don’t do straight alcohol). I loved the honey and almost floral notes. Semi-sweet to sweet. Highly recommended! They still had some of this on tap as of Sept 25 by the way.

Moonlight Meadery The Last Apple: A 16% ABV cyser (when apple juice is blended with honey, then fermented). It was then barrel aged in Jim Beam barrels for 6 months. I’ve had both meads and ciders from Moonlight, and now a cyser. On the sweet & syrupy side, but very flavorful. Well hidden ABV. I loved the honey flavor which was bold but not overdone. All around complex and tasty! This was also still on tap as of Sept 25.

Aspall John Barrington: A 8.4% cider from Aspall in the UK. I didn’t know anything about this cider going into it, but put it on my flight card as I’ve been impressed by Aspall so far. The scent was quite dry, but it came across as semi-sweet to me in taste (although Schilling had it listed as dry per their taste test). Almost still (very low carbonation). Very smooth and rich flavor. Acidic and slightly tart. Lovely tropical notes. I liked this one.

Finnriver Barrel Berry Sour: A 6.5% sour blueberry-apple cider which was barrel aged. Although I’m not a fan of sour cider (about the only sour thing I like is candy), I decided to give it a try as it was barrel aged, and I’m a sucker for barrel aged! Definitely sour, and I thought more so than their Country Peach I tried at Cider Summit which was described as a sour (but didn’t have sour in the name). Semi-dry. For me the sour overwhelmed the flavor so much I couldn’t pick up the barrel influence or any other flavors I’m not a fan, but glad I tried it. Apparently lots of folks like sour ciders, beer, etc…I’m just not one of them.

Next, I got to partake in samples of two bottled ciders that some of the guys bought, Poire Domfront from Domaine Pacory and Roman Beauty from E.Z. Orchards. The Schilling Cider House doesn’t charge an extra fee beyond the bottle price to drink any of their bottled ciders on the premises, but I don’t see why you would want to with 32 ciders on tap?

Domaine Pacory Poire Domfront: A 5% ABV French perry made primarily with “plant de blanc” pears. Rich sweet scent. Fizzy / high carbonation. Mick thought it was hilarious the first comment out of my mouth upon tasting it was “that’s fizzy!”. I really do love a highly carbonated cider though, and we don’t get it too often here. Semi-sweet. Very light bodied. I wouldn’t have guessed this was perry at all, as it really tasted similar to French ciders I’ve enjoyed. Easy drinking and very tasty. There was the slightest bit of funk when it warmed up a bit.

E.Z. Orchards Roman Beauty: A 4% ABV cider from Oregon. Made primarily from Roman Beauty apples, bottle conditioned, and cold spontaneous fermentation. Clean & crisp scent. This one was also easy drinking and very tasty. I didn’t mind at all that there was still cider left in the bottle after the guys left, and I continued to sample it.

Next, since it was 2 Towns time, I got a small pour of their Made Marion on Nitro. I had tried or wasn’t interested in their other selections on tap:
Bad Apple, high ABV imperial style cider – awesome
Hop & Stalk, Sitra hops & rhubarb – didn’t care to try as I’m not a fan of either of its namesakes
Prickle Me Pink, pink from cactus fruit – quite good
Outcider, their unfiltered variety – average

2 Towns Made Marion: A 6% ABV marionberry cider. I’m pretty sure I had this one awhile back, but 2 Towns makes a number of berry ciders, so I’m not 100%. This one had lots of foam due to the Nitro tap. Deep berry color and a tart berry scent. Very smooth. Semi-sweet. I also picked up some boysenberry flavor in addition to the marionberry for whatever reason. Mild tartness. I found this a bit predictable, although I haven’t ever been too amazed by a berry cider; often they are quite juice-like.

They came around with samples of some 2 Towns ciders, which was quite nice. Aaron Sarnoff, a co-founder and cider guru at 2 Towns whom I met at Cider Summit, was there with another co-worker. It wasn’t very crowded (probably due to the rain), so Aaron chat with us all at the cool kids table for awhile. I got a sweet 2 Towns pint glass! My husband has been enjoying drinking his beer from it lol. I’m not a huge fan of cider in a pint glass (its a bit too large for starters), but its a great collectible.

On my way out I picked up a bottle of Cider Riot! 1763 (made from cider apples). Earlier in the afternoon I had stopped at Full Throttle Bottles and got Traditions Ciderworks Bourbon Barrel 2012 (my favorite from Cider Summit…I’m very happy Erika from Full Throttle got some for me) and Carlton Cyderworks Slake (whiskey barrel aged). I haven’t tried any ciders from Cider Riot or Carlton Cyderworks, and these seemed like good starting points as I love barrel aged cider! Three bottles of cider added to my collection that I definitely didn’t need. Its very tough to not buy cider that sounds amazing though.

This concludes the Washington Cider Week festivities. However, stay tuned for more trip reports. I have posts in work for another trip I made to the Schilling Cider House, and to mix it up a bit, Aesir Meadery in Everett WA.

Angry Orchard Stone Dry

September 29, 2015September 27, 2015 cidersays Angry Orchard, review Angry Orchard, bittersweet, cider, cider review, cider sample, cider tasting, hard cider, hard cider review, Stone Dry

Review of Angry Orchard’s newest variety, Stone Dry. It is their driest Core selection, and described as a twist on English cider.

This is a review of a sample bottle provided to Cider Says by Angry Orchard. Although I will take care to treat it the same as any other review, there is always the potential for bias as I received this for free. The only consideration I knowingly made was pushing this up in my cider review cue, considering it is a new release and the info may be helpful for folks deciding to purchase it. I love free stuff, especially cider! Want your cider or cider-related product reviewed here? Contact me.

They send me two bottles, a fact sheet, a note from head cider maker Ryan Burk, and a large quantity of bubble wrap (not pictured).

Cider: Stone Dry
Cidery: Angry Orchard
Cidery Location: Walden NY (their new R&D facility)
Cider Production Locations: Cincinnati OH & Breingsville PA
ABV: 5.5%
How Supplied: six pack of 12oz bottles
(will also have limited draft availability to start, nationwide in 2016)

Ingredient List: Hard cider, water, sugar, apple juice concentrate, carbon dioxide, malic acid and sulfites to preserve freshness

Availability: year round, wide release, launched 09/24/2015 (part of their Core collection)

Fact Sheet from Angry Orchard: For more than two decades, the cider makers at Angry Orchard have been experimenting with ingredients from all over the world and tinkering with recipes to perfect the craft of cider making in the U.S. In the UK – where cider is 15% of the beer segment, as opposed to around 1% in the U.S. – traditional English dry ciders have been around for centuries and are a cultural mainstay. These styles are known for their use of traditional bittersweet apple varieties and showcasing naturally occurring tannins that create a drying effect on the palate.

Angry Orchard Stone Dry – the driest cider in Angry Orchard’s core collection – is an American interpretation of the traditional English dry cider style. It offers a bright apple aroma, juicy flavor, and a clean dry finish, showcasing an intricate balance between the sweetness and acidity of culinary apples and the tannins of traditional cider making apples. The traditional apples chosen by the cider makers are European bittersweet varieties like Dabinett, Binet Rouge, and Harry Masters Jersey, which contribute to the high tannic character and dry finish. The result is a refreshing, slightly puckering cider with a drying finish, most often felt on the middle of your tongue and the front part of your mouth.

While most of the juice from apples in the cider is fermented, Angry Orchard’s cider makers add a bit of non-fermented bittersweet apple juice into the cider during the post-fermentation stage to help achieve this cider’s balanced, dry taste. This results in Stone Dry’s fuller tannic mouthfeel as well as perceived dryness and robust bittersweet aromatic notes – much like a very ripe apple.

As the palates of American cider drinkers have continued to grow in sophistication and evolve with the increasing popularity of hard cider here, Angry Orchard has developed a broad range of cider styles for drinkers to try and to showcase what American cider can be, including the newest year-round offering.

Angry Orchard Stone Dry pairs well with a wide variety of foods, from porcine plates to seafood dishes. This take on a traditional European dry style cider is an excellent accompaniment to charcuterie, including cured meats and aged cheeses, and is a great introduction to fall foods and heartier dishes or stews with root vegetables. It can also be used as an ingredient in recipes, such as mussels steamed in Angry Orchard Stone Dry cider.

Price: retails for $7.50 a six pack in my area, although Angry Orchard’s fact sheet said $8.99-10.99
Where Bought: n/a
Where Drank: home
How Found: on my doorstep

First Impression: Amber hue with very little carbonation. They got quite a bit of color out of this one. Dry “cheap” apple scent….I just didn’t pick up much nose to this one.

Opinion: Semi-dry. Mild bitterness, tannins, astringency, and acidity. Simple flavor. Almost watered down tasting. I get a bit of that bittersweet apple flavor, but this doesn’t remind me of English style cider at all (which to me often have a really rich flavor). Quick finish. Definitely more drinkable than their other varieties I’ve had (which is most of them), but I’m not impressed. More flavor would definitely be nice. Its unfortunate they use apple juice concentrate (and water & sugar oddly enough!). It tastes like they were trying to eek some tannins out of dessert apples, although they note the use of bittersweet apples.

I find it interesting their description indicates more a drying flavor (which I’d call astringency) than dryness (lack of sweetness). I actually through their fact sheet was kinda funny, coming from the biggest commercial cidermaker in the U.S. It seems they are trying to reconnect with craft cidermaking, between releasing this variety and moving into an R&D facility with a 60 acre orchard earlier this year (article). They have plans to open a tasting room there in the fall for their small batch creations.

Comparison to Woodchuck Gumption: It seems this may be Angry Orchard’s response to Woodchuck’s latest hit, Gumption (in addition to responding to requests for a drier cider in general). So, I thought a comparison was in order. Note that I didn’t however have a bottle of Gumption available (I may have to get one for a side by side test with my second bottle of Stone Dry), so I went by memory and notes. They both incorporate bittersweet apples and aim to make a drier cider for their core collection. Stone Dry comes across as significantly drier than Gumption (even more so than the 7 vs. 13 grams of sugar per 12 oz would indicate). Where it gets interesting is the calories, 150 for Stone Dry vs. 220 for Gumption (for equivalent ABV). I found Gumption to be more flavorful and more rich in general. Stone Dry includes concentrate (and water & sugar) where Gumption doesn’t. However, Gumption is listed to have “natural flavor”. Gumption gets my vote as far as likability, although for someone that wants the driest easily found commercial cider available, Stone Dry may be a good choice. The driest commercial cider I’ve ever seen by the way is Ace Joker, which only has an impressive 3 grams of sugar per 12 oz, but it isn’t quite as readily available (I have a bottle of Joker at home to try).

Closing Notes: Not bad. Definitely drinkable. If a bar had this and no other cider, I’d buy it. I won’t on the other hand pay for Angry Orchard’s Crisp Apple variety, which is too syrupy for my liking. Stone Dry is an above average commercial offering, but I wouldn’t in any way say this is a craft cider (neither would I describe Woodchuck as craft though).

Have you tried Angry Orchard Stone Dry? What did you think?

Angry Orchard The Muse

September 25, 2015September 20, 2015 cidersays Angry Orchard, review Angry Orchard, barrel aged, cider, Cider House Collection, cider review, hard cider, hard cider review, Iceman, Strawman, The Muse

Review of Angry Orchard’s The Muse, part of their Cider House Collection (along with Iceman and Strawman). I had forgotten about this bottle, as for some reason it was in with our champagne & white wine, instead of with my ciders. So, especially since I didn’t know how long ago I bought it, I thought I’d better drink this one!

Cider: The Muse
Cidery: Angry Orchard
Cidery Location: Cincinnati OH
ABV: 7.7%
How Supplied: 750ml corked & caged champagne bottle

Availability: wide release, year round

Description from Angry Orchard: Our Cider House Collection includes rare and innovative ciders, harvested from our cider makers’ passion and creativity. To bring you these new distinct styles, we experimented with juice blends, wood aging, fermentation techniques, and other traditional processes learned from 15 years of cider making exploration and craftsmanship.

Inspired by the festive nature of slightly sweet demi-sec champagnes and sparkling wines, The Muse is a bubbly, effervescent cider made from traditional culinary and bittersweet apples and aged on French oak. The cider is sweet upfront with a juicy apple aroma and bright acidity, and slightly drying on the finish with a lingering sweet apple note. The French oak adds a subtle wood impression, imparting notes of clove, cinnamon, nutmeg, allspice and hints of vanilla. 7.7% ABV.

Price: ~$15
Where Bought: Costco? Its pretty widely available though, even at the supermarkets near me.
Where Drank: home
How Found: Browsing. I’ve had The Muse and Iceman probably a few times each.

First Impression: Darker amber. High foam & carbonation. Cooked apple scent.

Opinion: Sweet to very sweet. Tastes like a sparkling ice wine. High carbonation. Moderate acidity. Medium bodied. Effervescent mouthfeel. No noticeable bitterness, tartness, or astringency. I don’t pick up any barrel influence or the spices that are mentioned in the description. I do however pick up some bittersweet apple, cooked apple, and vanilla notes. There are some poor syrupy and juice-like qualities to this cider. Longer length finish. Slightly less sweet than Iceman. In contrast, Iceman has a higher ABV, some discernible barrel influence, and less carbonation.

Most Similar to: Angry Orchard’s Iceman. Check out this post I did with mini reviews of all the Angry Orchard ciders I’ve tried.

Closing Notes: This cider is pretty good, but I think much better can be had for the money. Also, I’d really rather support a local craft cidery. This is however a good introduction to a more craft-like cider product for those with limited cider availability and for those whose palates like a sweet cider. I have tended towards drier ciders lately and this one is a bit too sweet now for me.

Have you tried Angry Orchard The Muse? What did you think?

Woodchuck Sour Cherry

September 23, 2015September 13, 2015 cidersays review, Woodchuck cider, cider review, hard cider, hard cider review, Sour Cherry, Woodchuck

Review of Woodchuck Sour Cherry. This was a Cellar series release in Spring 2014. They have since discontinued the Cellar series and now have the Out on a Limb series (six pack where the variety rotates every 45-60 days). I was told that Sour Cherry is the same as Out on a Limb Cheeky Cherry, except 6.9% ABV instead of 5.5% ABV.

Cider: Sour Cherry
Cidery:  Woodchuck
Cidery Location:  Middlebury VT
ABV:  6.9%
How Supplied: 22oz brown glass bottle with a cute cherry motif

Availability: discontinued

Cider Description: Woodchuck Cellar Series Sour Cherry is crafted in the tradition of age-old Belgian sour beers. Culinary and bittersweet cider apple varieties make up the fermented cider. Cherries sourced from Belgium are then added. The cherries bring a deep red color to the cider and leave behind subtle tat and sour fruit notes. This is a very delicate cider full of complexity if you are willing to sip slowly and seek it out. We hope you enjoy our latest from the cellar! -John Matson, Cider Maker

Price: $4 or $5 ?
Where Bought: Total Wine
Where Drank: home
How Found: Browsing. I think I ended up buying 5 or 6 of these bottles at the time!

First Impression: Lovely cherry red hue. Cherry scent. This was lacking carbonation due to its age (the bottles I drank in Spring 2014 had moderate carbonation).

Opinion: Semi-sweet to sweet. Very fruit-forward. It starts sweet then moves to a moderate tart (quick) finish. This cider (like most fruity ciders in my opinion) is quite juice-like. The alcohol is well hidden. It isn’t complex (I don’t pick up any flavor notes besides cherry), but has a nice flavor. I’ve never found a fruity cider which truly impressed me like other cider varieties, but this one is probably my favorite fruit-flavored cider along with Finnriver Lavender Black Currant (which does have more complexity). Other favorite ciders of mine which have a lovely fruit-forward flavor but aren’t “flavored’ are Eaglemount Quince and Reverend Nat’s Revival.

Most Similar to: Other sweet cherry ciders. This Woodchuck variety has more cherry flavor than many other cherry ciders though (such as Elemental Cherry, Locust Sweet Dark Cherry, and Original Sin Cherry Tree).

Closing Notes: What a tasty blast from the past! Its probably good I finally decided to open this bottle, as it had lost some carbonation, and the flavor was probably next to go. I think I mostly hung on to it as it was the last Cellar Series release. I was initially quite disappointed when Woodchuck dropped their Cellar Series and moved to Out on a Limb. However, it has turned out quite well as it is even less of a commitment; I can get a single 12 oz bottle from the six pack (many stores split them up) instead of a 22 oz bottle. This was my favorite Cellar Series of Sour Cherry, Mint, and Chocolate (I never tried Smoked Apple, Dry Hop, or Ginger). They definitely came out with some weird ones!

Have you tried Woodchuck Sour Cherry or Cheeky Cherry? What did you think?

Tieton Cidermaker’s Reserve

September 18, 2015September 13, 2015 cidersays review, Tieton barrel aged, cider, cider review, Cidermaker's Reserve, hard cider, hard cider review, Tieton, Tieton Cider Works

Review of Cidermaker’s Reserve from Tieton Cider Works.

Cider: Cidermaker’s Reserve
Cidery: Tieton Cider Works
Cidery Location: Yakima WA
ABV: 6.9%
How Supplied: 500ml mini champagne bottle, corked & caged

Availability: Year round. Tieton ciders are available in WA, OR, AK, HI, B.C., ID, CA, NV, MT, WY, UT, CO, AZ, NM, TX, FL, MI, IL, and OH (per their website). They also take orders by phone to be shipped in WA (info here) and have a tasting room (info here).

Cider Description: This two-year-old bourbon barrel-aged bittersweet cider has a nose that brings out the haze of vanilla, plum, and slight bourbon notes. Pours a golden hue with hints of charred oak, vanilla, and late harvest apples on the palate.

Cidery Description: We are continually asked: how did you get into the cider business? The answer is easy: we were in the apple growing business. Period. If we had not been a farming family, cider would not have held an interest. The fruit that is used in Tieton Cider Works cider comes from Craig and Sharon Campbell’s Harmony Orchards. This land has been in our family since the 1920’s when our grandfather planted his first trees in Tieton, Washington. We take our stewardship of the land seriously and have been farming organically for the last 25 years. As a third generation Yakima Valley farmer with a degree in horticulture from Washington State University and over thirty five years’ experience in marketing produce, Craig has always been curious about the back-story: the history, production, science, and industry of food. Growing different varieties of trees is truly what makes Craig happy and he is always looking for new varieties to plant and nurture. In 2008 he was introduced to cider apple varieties, those gnarly, inedible wild apple varieties needed to make great cider. He planted twenty five varieties in a test block of two acres to study the growing patterns: did each fit into the existing bloom and harvest schedule of the farm, what were the flavor profiles of the fruit and how did that variety add to the cider that we wanted to make. From that original twenty five, Craig has narrowed it down to the eight most suitable for commercial production, never closing the door on annual experimentation when he learns of a new variety. We now have the largest acreage of cider apples and Perry pears in the state of Washington with 55 acres. The Yakima Valley is the largest apple producing region in Washington and there is an infrastructure existing in our valley that provides many advantages when you are making cider. Whether we are storing our apples in controlled atmosphere, sending our apricots and cherries to be processed, or selecting the complementary hops and pumpkin for our seasonal ciders – it all exists in the valley we call home. A love of land, food and drink has inspired us to make cider with the fruit we are growing at our ranch, Harmony Orchards. We know the ciders we make are an expression of the harvest and reflective of the fruit and the place that it is grown. We are thrilled to be involved in re:interpreting the tradition of cider making.

Price: $9.99
Where Bought: Total Wine
Where Drank: home
How Found: I’ve seen this cider at Total Wine, and even tried it awhile back (can’t remember if it was a tasting or an entire bottle). However, I wanted to give it another go as I didn’t really remember it, and am now more into drier ciders than I was a year or two ago.

First Impression: Medium carbonation upon pouring. Light champagne yellow. Smells of ripe acidic apples and oak.

Opinion: Dry to semi-dry. I definitely pick up the oak barrel influence, but it isn’t overpowering in the least. I also pick up some vanilla and bourbon notes. Moderate acidity, tartness, and bitterness. Medium bodied. Some astringency. Moderate length finish with some lingering acidity, tartness, and bitterness. Clean refreshing taste. Its awesome they are a Washington cidery and have such a large cider apple orchard. Overall a solid well-balanced and well-composed cider, but isn’t one of my favorites. It is tending towards the bold & unique category that I like, but not quite there yet.

Most Similar to: Other local craft oak aged ciders I’ve tried such as Schilling Oak Aged, Finnriver Oak & Apple, and Snowdrift Cornice, although slightly more dry & acidic.

Closing Notes: I look forward to trying more Tieton ciders! I’ve tried a good deal (Cidermaker’s Reserve, Apricot, Smoked Pumpkin, Wind, Wild Washington, Cherry, and Blossom Nectar), but this is the first I’ve reviewed here at Cider Says. I’d especially like to try their Sparkling Perry and Frost (ice cider) varieties.

Have you tried Tieton Cidermaker’s Reserve? What did you think?

Locust Washington Dessert Apple Aged Hard Cider

September 17, 2015September 13, 2015 cidersays Locust, review Aged Hard Cider, barrel aged, cider, cider review, hard cider, hard cider review, Locust, Locust Cider, Washington Dessert Apple, Woodinville

Review of Washington Dessert Apple Aged Hard Cider from Locust Cider. This is their first limited release offering, and also the first to be packaged in a large bottle (instead of a multi pack of cans or bottles, or on tap only).

There is a bit of a funny story with this bottle of cider: Upon arriving home from the bottle shop with this cider I found it on its side in my car in my bottle tote in a small puddle of cider. Thank goodness for waterproof floor mats… The bottle was hissing slightly. I guess the cap hit something in my car when it rolled around a bit and the edge got lifted slightly. It definitely could have been worse though. After cleaning up the mess I decided I needed to finish opening the cap and put on the attached flip-top cap before putting it in the fridge. I hadn’t been planning to drink it that night, and it wasn’t cold anyways. The following night I opened the bottle and it proceeded to violently foam over! So, I had cleaned up after this cider twice before even drinking any… I definitely got a foamy bottle which went a bit overboard in bottle conditioning! Thankfully only a few ounces of cider was lost in those messes.

Cider: Washington Dessert Apple Aged Hard Cider
Cidery:  Locust Cider
Cidery Location:  Woodinville WA (Northeast of Seattle)
ABV:  6.9%
How Supplied: 750ml clear flip-top bottle

Availability: Locust Cider is currently available in WA and ID. This is a limited release however so it may not be available everywhere that Locust Cider is sold.

Thanks to Jason Spears, co-founder of Locust Cider, for extra info on this cider!

Cider Description: Made from Golden Delicious, Fuji, Gala, Red Delicious, and Granny Smith dessert apples. Fermented with wild yeast (the yeast on the fruit itself, in contrast to most ciders which add new yeast). The outcome of a wild yeast fermentation is more unpredictable, and Locust described losing several batches of cider that didn’t turn out well. The cider is then tank aged for 6 months, where they allow a small amount of oxygen into the system to initiate malolactic fermentation. This is from secondary bacteria, as opposed to yeast, and changes the cider, reducing acidity and adding body & mouthfeel. This technique is not always desirable, but is what they were going for with this cider variety. Then the fermented cider is blended with fresh pressed juice and bottled ulfiltered, to allow for bottle conditioning.

Cidery Description: Real people making a cider for real people. They aim to make extremely drinkable ciders, with balanced flavors, not overly sweet or sour. All ciders are made from Pacific Northwest apples and fruit, with no artificial sweeteners, only apples and yeast. Founded by two brothers, Jason & Patrick Spears, from Texas, in early 2015. Their name is a reminder to embrace life without compromise, after Jason was calmed by a gentle orchestra of locusts in a field after a near death experience.

Their tap room is open Thursday thru Sunday in the Woodinville WA warehouse district.

Locust Cider currently offers Original Dry, Green Tea Infused, Sweet Dark Cherry (had been tap only but bottles are on their way to stores now), Summer Berry (tap only), Thai Ginger (tap room only), and Washington Dessert Apple Cider.

Price: ~$10
Where Bought: Full Throttle Bottles in Georgetown area of Seattle WA, where they were having a tasting of Locust Cider (Original Dry and Green Tea Infused) and Argus Fermentables (Ciderkin and Ginger Perry). Of those I only liked the Ciderkin, which I reviewed here previously.
Where Drank: home
How Found: Browsing. I hadn’t heard of this one before.

First Impression: Foam! Hazy/unfiltered honey hue. Smells of sweet unfiltered cider, honey, and a slight earthiness.

Opinion: Sweet but not very sweet. Taste is similar to unfermented sweet cider, except with that hard cider kick. High acidity. Moderate carbonation, high foam/fizz, and a bit of tang. No noticeable funk, but a bit of earthiness. Moderate finish length. No significant bitterness or astringency. Mild tartness. Medium bodied. Notes of honey and cooked apples. Moderate complexity. This cider is slightly booze-forward, and I probably would have guessed it to have an even higher ABV.

Most Similar to: Farmhouse style unfiltered ciders such as J.K.’s Scrumpy (from whom I’ve tried Orchard Gate and Northern Neighbor, which are a bit sweeter than this cider).

Closing Notes: Overall this cider is a solid unique selection. However, I’m curious how the taste was affected by the apparently aggressive bottle conditioning. I opened this cider on a Wednesday, had a small glass Thursday, a small glass Friday, and the rest on a Saturday, and even on Saturday it had plenty of fizz left and tried to overflow the glass upon pouring!

I’ve tried most of Locust Cider’s other offerings: their Sweet Dark Cherry on tap at Schilling Cider House and their Original Dry (canned) and Green Tea Infused (bottled) at the tasting at Full Throttle Bottles when I picked up this cider, all of which I found to be a bit lacking in flavor. The Washington Dessert Apple however is much different and much more full-flavored than the other three. I’ll definitely try any other limited release and/or full-flavored cider from Locust Cider, even though their current regular offerings don’t appeal to me.

Have you tried Locust Washington Dessert Apple Aged Hard Cider? What did you think?

East Meets West: An Evening with Eden and Alpenfire Ciders at Burgundian Bar

September 15, 2015August 10, 2017 cidersays Alpenfire, Cider Summit, Eden, event, local, review, Washington Cider Week Alpenfire, Burgundian, cider, cider review, cider summit, cider tasting, Eden, hard cider, seattle, Washington Cider Week

Stop 2 on Thursday night brought me to the Burgundian bar in Seattle. Cidermakers from Eden Ice Cider (Newport VT) and Alpenfire Organic Hard Cider (Port Townsend WA) were on hand to chat, they were pouring ciders from each, and there were even specialty cocktails using their ciders. It started off very slow at 5pm, but that worked very well for me as I got some awesome conversations in while there were more industry folks than customers. I met Kyle from Millstone Cellars (Monkton MD); I had e-mailed with him about their Cobbler cider and he remembered me. I also met Dan from Orcas Distributing, which is one of the main cider distributors in the Seattle area. I got to see both again the next day at Cider Summit.

The special event menu is below (click to biggify). They also had a number of bottle pour ciders from Eden, Alpenfire, and more. There was unfortunately only one draft cider as they apparently had some logistical issues.

I started with a glass of Alpenfire Apocalypso, a double rum barrel aged blackberry cider. This is their Calypso cider but rum barrel aged for four instead of two months. This draft-only cider was $6 for 6oz (Calypso runs about $13 for a 500ml bottle). 6.9% ABV. Middle of the road sweetness. Berry with a touch of wood scent. Lovely berry hue. Fruity, moderately tart, with a hint of barrel influence. Very tasty! It had more complexity than your average fruity cider, which I really enjoyed. There haven’t been too many fruity ciders I’ve been impressed with, but this is one. Apocalypso is probably a tie with Spark! for my favorite Alpenfire cider so far.

I chatted with Eleanor Leger from Eden Ice Cider for quite awhile. it was awesome to learn more about Eden’s ciders, as I had seen them and was very interested, but hadn’t tried any yet. Eden’s ciders are made by husband & wife team Eleanor & Albert Leger. They specialize in and started with ice ciders, but have also branched out into aperitif and traditional ciders. In addition to offering their customers more variety, both of these products are a way for them to use the same juice as their ice ciders, from a second and third pressing (the sugar content decreases). They may actually be the only company selling cider apertifs at this time. It was interesting to hear they are even trying to find uses for the “apple water” which is left after making the cider, such as selling it to a gin distillery which would use it in place of water for added flavor.

They were the first ice cider company in the U.S. and also have their own orchard of cider apples. Ice cider by the way is a dessert wine variety which was developed in Canada, and is made from apples which have been concentrated by natural winter cold. The apples are harvested at peak ripeness then kept in cold storage. After pressing, the juice is set outdoors to freeze for 6-8 weeks, which results in a residual concentrate which is high in sugar and flavor. The concentrate is then fermented, cold stabilized, filtered, and bottled, leaving a high alcohol and high residual sugar cider. The final amount of cider is typically less than 1/4 of the original amount of juice pressed. Eleanor told me approximately 20% of their juice is used for ice cider, 7% for apertif, 8% for cider, and the remaining 65% is “apple water”.

I then tried Eden’s Oak Aged Sparkling Dry Cider, 8.5% ABV, $9 for a 6oz bottle pour (runs around $10 for a 375ml bottle). This is Eden’s first traditional cider (also available in Semi-Dry), released in 2013, and distribution was expanded outside of VT in 2014. It is naturally sparkling from bottle conditioning using juice, not sugar (Methode Champenoise, which is VERY labor intensive; here is a great explaination). This cider is crafted from traditional and heirloom apples (50% Kingston Black) grown within 200 miles of their cidery, aged in French oak puncheons (twice the size of typical barrels) for one year, then bottle conditioned for six months.. The purpose of the barrel aging in this case is to impart a more mature flavor, and it can actually increase the amount of tannins as well (vs. when a barrel from spirits is used it would also impart the flavor of the spirit, such as bourbon).

<disclaimer: these bottle label photos were taken at Whole Foods the following
day as I didn’t get a chance to ask the bartender to see the bottle>

Using such a large amount of Kingston Black apples is expensive, and Eleanor discussed the cost difference between using juice pressed from dessert apples ($2.50-4.00 / gallon) and juice pressed from cider apples ($8.00-10.00 / gallon) to make cider. The high cost is primarily due to their rarity. Hopefully in the coming years the cost will go down as availability increases, which will also increase the quality of ciders as more cidermakers use cider instead of dessert variety apples. In addition to apples from Eden’s own orchard (which has about 1,000 trees and took approximately 5 years to go from planting to first harvest), they use a lot of apples from the nearby Scott Farm on Kipling’s estate, which is an old Macintosh orchard which was top grafted with many heirloom and cider apple varieties. I also learned about Eden’s newest product addition, Imperial 11 Rose, which is an off-dry lightly sparkling 11% ABV cider made from heirloom apples and red currant. Perfect for the wine-loving cider drinker.

On to the Eden Sparkling Dry cider tasting notes: Lovely brilliant amber with tiny bubbles and a light foam ring. Definitely dry, but there was a touch of residual sweetness. Ripe apple scent and taste. Moderate amounts of acidity, tannins, and bitterness. Mild tartness. Medium bodied. High carbonation. Hints of earthiness and funk. Very well crafted and balanced. I could really taste the difference from using cider apples (vs. dessert apples) and bottle conditioning (vs. force carbonating). A perfect cider alternative to champagne. Yum!

It was a special treat to enjoy it while sitting and chatting with the cidermaker. I typically have trouble tolerating both dryness and bitterness in a cider, but both were so well balanced with the acidity, tannins, and carbonation that I found the cider enjoyable. I may have to pick up a bottle of this to have on hand; the small bottle size and reasonable cost (moreso per bottle not per ounce) are nice.

I also met Nancy Bishop and her son Philippe from Alpenfire. Ron from DrinkingCider.com and crew also showed up later!

Eleanor from Eden even brought some specialty ciders with her all the way from VT that aren’t available here in WA. I had to leave before the event was over as I had work at 6am the next day (Friday) so I was unfortunately only able to taste one, dubbed “Cinderella’s Slipper”. It was a very special variety that hasn’t been released. It was their first cider made only from (35 varieties of) apples from Eden’s own orchard. It had literally been forgotten about, sitting in a tank at Eden’s old facility for a year. I found it to be dry, still, slightly tart, highly acidic, and high in tannins. Very unique!

Here is a photo of the bartender at the Burgundian making one of the specialty cocktails by the way. They were all very pretty and involved many interesting ingredients (time consuming for the bartender when Eleanor decided to try all four lol). See the photo of the menu at the top of this post.

However, I didn’t try any, as I am pretty picky when it comes to food & drink, especially cocktails (I don’t like gin or any aged spirits for example), and none of them sounded good to me. Plus, I don’t really get the point of mixing high end cider into a cocktail; to me it would be like mixing expensive vodka with orange juice or whatever. I’d rather drink the cider on its own and get the full experience of it! I will admit I haven’t tried a cider cocktail though, and its something I want to do.

Cider cocktails seem all the rage lately around here, with Capitol Cider pouring them at Cider Summit, and Darlene Hayes even wrote a book all about them! I was lucky enough to meet Darlene Hayes at Cider Summit and chat with her for a bit (she likes my blog by the way–very cool). Check out her blog as well, All Into Cider, which has some great stories and information about cider.

Stay tuned for more Washington Cider Week posts at Cider Says. Up next are posts about Cider Summit itself (including more tasting notes on Eden and Alpenfire ciders), then the Bill Bradshaw tasting event at Capitol Cider, and Schilling Cider House (2 Towns night but also hoping for some barrel aged ciders left from the night before). I have quite a lot of photos and tasting notes to go through from Cider Summit though, so I apologize if there is a delay in the Cider Summit post/s. To give a hint, I believe the final count is 33 ciders that I tried! However, I have some other cider review posts to cue up in the meantime. Cheers!

Washington Cider Week Kickoff at Seattle Cider

September 14, 2015August 10, 2017 cidersays Cider Summit, Cockrell, event, Grizzly Ciderworks, Liberty, local, review, Seattle Cider, Washington Cider Week cider, cider review, cider summit, cider summit seattle, cider tasting, Cider Week, hard cider, Seattle Cider, Washington Cider Week

Thursday night was a great kickoff to Washington Cider Week! I started the evening at Seattle Cider (opening ceremonies, although I left before that), then moved on to the Burgundian Bar (East Meets West, An Evening with Eden and Alpenfire Ciders). This post will cover Seattle Cider and another will cover the Burgundian (plus many posts to come on Cider Summit and other Washington Cider Week events!). I mostly chose to stop by Seattle Cider as it was a Washington Cider Week event to fill the time between when I got off work and the event at the Burgundian started at 5pm, as the events were located between work and home. Plus I hadn’t ever been to their tasting room, The Woods (which they share with their sister brewery, 2 Beers Brewing Company).

Seattle Cider ended up a bit disappointing of a stop as they only opened at 3pm, and nothing was actually going on for the Washington Cider Week kickoff yet. There were plenty of folks there though, lots of growler fills, etc. They were only setting up while I was there, but they did however have 16 ciders on tap (6 of their own and 10 from 10 other cideries), some free cider swag, and a hot dog cart. Also, I got to meet fellow cider blogger Ron from DrinkingCider.com! He had reached out that he would be in town for Cider Summit, and I let him know my schedule. We ended up meeting up at Seattle Cider, the Burgundian, and Cider Summit, which was pretty awesome. He even brought me some cider from Tod Creek in Victoria BC which I look forward to trying; very cool. Too bad he couldn’t take cider back to CT.

We even got a mini tour from their tasting room manager. They were in production so we couldn’t walk through the cidermaking area (although they have an opening you can look through to see it), but we got to see a few areas. I learned that Seattle Cider currently only uses apples from Washington (all dessert varieties except their Harvest series). It was also interesting to hear about and see their current construction project, a kitchen! Probably a very welcome addition…more tasting room need to offer food, even if its only chips, crackers, pretzels, whatever.

<taps, bar area, and fridges of canned/bottled beer/cider for purchase>

I ended up sampling five ciders at The Woods / Seattle Cider. Unfortunately they didn’t have a sampler, but would pour tastes. I really think a sampler is the best way to go anywhere which has multiple cider choices on tap. So, I had a couple tastes, got a glass of one, then had a few more tastes.

Seattle Cider Olympic Honey. This cider is a special release (August 2015) Seattle Cider did with the Fairmont Olympic Hotel, and only available at Seattle Cider and the restaurant/bar at the Fairmont Olympic Hotel. This used honey from the rooftop apiary at the hotel. I had really wanted to try this after seeing a segment they did on King 5 local news on Facebook, so I was pleased they still had some. Retail is $9 for a 22oz bottle, but I had a 13oz tap pour for $6. 6.9% ABV. Semi dry. I picked up only hints of honey, but it was refreshing, and probably my favorite Seattle Cider variety so far (I’m not a huge fan of their ciders, although they have a large local following). Moderate acidity and and mild tartness.

Seattle Cider Plum Gose. This is Seattle Cider’s twist on gose (a unique style of German beer which includes coriander and salt). It includes Jacobsen sea salt (from Portland OR), coriander, and plums, and was made using Chardonnay yeast and added malic acid. 6.9% ABV. Semi-dry. Very unique but mild flavor from the ingredient additions. Lovely light berry hue from the plums, but my taster was too small to get a clear photo of the cider’s color. Higher carbonation. A touch of saltiness. Apparently they previously had a full Gose cider, and would often get requests to mix it with their PNW Berry, so they decided to make something similar with plums.

Liberty Ciderworks Crabenstein. Made using Dolgo crabapples and Gravenstein apples with wild yeast fermentation. 7.3% ABV. Dry. Tart and mouth-puckering with a touch of funk, but the flavor profile is pretty mild. I like Liberty’s Manchurian Crabapple single varietal better as it is bolder, but they are completely different styles of cider (for example, the Manchurian is 12.5% ABV).

Cockrell Valley Red. Cider with Puyallip WA raspberries. This is the first time I’ve tried a cider from Cockrell. 6.2% ABV. Semi-dry. Lovely fruity nose and red hue (again, no photo; sorry), acidic, and tart. I didn’t pick up raspberries (nor did I know that was the fruit they used until I researched this cider), but for me it was more of a general tart berry than a specific flavor. It reminded me some of Snowdrift Red (which I prefer).

Grizzly Ciderworks Woodlander Wit-Style. They modeled this cider after Belgian wit-style beer (they used that variety of beer yeast). I’ve previously tried their Ridge. 6.7% ABV. Semi-dry. Smells slightly woody. I didn’t pick up any of the orange peel or coriander they included in this cider, but again, it was a pretty small taste. I found it very similar to their Ridge, but slightly more sweet, tart, and complex, and slightly less flavorful. I prefer the Ridge, which I found to have more of the woody & earthy notes I enjoy.

This is just the start of my Washington Cider Week posts, so stay tuned for posts on Thursday night part 2 (Burgundian with Eden & Alpenfire ciders), Cider Summit, and events I’ll be attending next week at Capitol Cider and the Schilling Cider House! Subscribe to Cider Says using the sidebar (on the right or at the bottom of the page on mobile devices) and like us on Facebook to ensure you don’t miss out!

Atlas Blackberry

September 11, 2015September 10, 2015 cidersays Avid (prev. Atlas), review atlas, Atlas Cider, Blackberry, cider, cider review, Hard Blackberry Cider, hard cider, hard cider review

Review of Atlas Hard Blackberry Cider. This cider appears to be made from fermented apple juice, then blackberry, elderberry, & black currant juices are added after fermentation.

Cider: Hard Blackberry Cider
Cidery:  Atlas Cider Co.
Cidery Location:  Bend OR
ABV:  6.2%
How Supplied: 22oz clear glass bottle

Availability: Year-round in OR, WA, & ID.

Cider Description: Oregon has a state flag, song, flower, and this my friends is our nomination for a state cider. A deep hue of purple fills the glass as we took zero short-cuts with this fine blend of blackberries and elderberries. The tartness of the blackberries is rounded out by the complex characteristics of the elderberries. Filled with tannins this cider leaves a delightful fry and rich finish. Cheers to NW berries.

Cidery Description: ATLAS Cider Co. produces authentic hard cider fermented from 100% fresh pressed fruit from our region. Partnering with Northwest farmers to source our fruit has been a priority of ours from the beginning. Our ciders start with a base of NW varieties that are pressed to achieve a balance of sweetness, tartness, and dryness. We forge our ciders in the heart of the NW in Bend, OR. Fermented from 100% fresh pressed fruit. All fruit from our local OR/WA region. No use of anything artificial or colorings. Balanced with just a touch of sweetness. Naturally Gluten free. 22oz bottles and kegs available.

Price: $5.50 (usually runs $7 though)
Where Bought: My husband picked this up for me at Albertsons. Actually, he brought home all three Atlas varieties they had! Apple, Apricot, and Blackberry. I did a review of the flagship Apple variety awhile back. Atlas also makes a fourth variety, Pomegranate-Cherry.
Where Drank: home
How Found: It showed up in the fridge lol.

First Impression: Deep berry purple red. Foam rim. Little carbonation. Strong berry-grape scent.

Opinion: Semi-sweet. Fairly tart, especially to finish. Dan at Atlas told me the majority of the apples used in their ciders are granny smith, which I find quite interesting (they say it gives their ciders “a nice flavorful punch that are lacking in many”). I pick up the berry notes (blackberries & elderberries), but the black currant tastes more like grape to me. I found this cider to be quite simple and juice-like. Thin bodied and quick finishing. I think I would have liked more carbonation and acidity. It was however refreshing and flavorful.

Most Similar to: Other berry-forward ciders. Finnriver Lavender Black Currant is a favorite of mine.

Closing Notes: I look forward to trying their Apricot variety I already have at home; apparently it is their driest offering. I enjoyed the Apple better than the Blackberry. I think its awesome that Atlas uses only 100% Northwest juice and no artificial ingredients, and can still be sold at a very reasonable price point. Plus they are family owned and operated (I give them major kudos on that one especially as family is tough enough to get along with at home sometimes!). They have a huge almost cult-like following, especially on Facebook. Overall Atlas Blackberry a solid berry cider but I’m not truly impressed. However, I’ve discovered I’m not a huge fruity cider fan…I tend to like a richer bold flavor, unique, barrel aged, etc.

Check out their Vimeo site. It currently includes three videos, including a behind the scenes look at the details to operating a cider company.

Have you tried Atlas Blackberry? What did you think?

J.K.’s Scrumpy Farmhouse Summer

September 10, 2015November 28, 2015 cidersays J.K.'s Scrumpy, review cider, cider review, farmhouse cider, Farmhouse Summer, hard cider, hard cider review, J.K.'s Scrumpy, scrumpy cider

Review of Farmhouse Summer from J.K.’s Scrumpy. This is their summer seasonal offering, and like all their cider, is organic, unfiltered, preservative/sulfite free, and made only from fresh pressed juice.

Cider: Farmhouse Summer
Cidery: J.K.’s Scrumpy
Cidery Location: Flushing MI (Almar Orchard)
ABV: 4.5%
How Supplied: 22oz bottle

Availability: Summer seasonal, semi wide release, found in approximately 35/50 states, and in parts of Canada

Cider Description: The Koan family invites you to try their seasonal offering: Grandfather’s Summer Cider. Served to toiling farm hands for a job well done in the Michigan summer, this refreshing beverage with a zest of orange, the richness of plump raisins, and a hint of coriander, aims to quench your thirst. Discover our cider, our farm, our history. -Jim Koan, independent American Farmer.

Additional Information from J.K.’s Scrumpy: They grow 50 varieties of apples on 500 acres on their farm. In the 1970s there were 36 orchards in their area, and now, only 2! Approximately 16 of those varieties go into Farmhouse Summer, including Harrison, Spy, and Cortland. The cider is fermented for 6-16 months, then blended for consistency. Therefore no two batches are ever alike (as they say, just how Mother Nature intended).

They sent me these links:

Good Fruit article, Jim Koan a Man of Principle

NBC News article, Pigs Replace Pesticides in Battle Against Beetles

Growing Produce article, Michigan Organic Apple Grower Finds Success In Working With Mother Nature

Thanks to Sabrina from J.K.’s Scrumpy for the extra info!

Cidery Description: This Original Hard-Cider has been made on our family-owned farm in Flushing, Michigan for well over a hundred years. It was first pressed back in the 1850’s. Not much as changed in the process since then. We use the same apples from the same orchards as my great-great grandfather did before the time of the Civil War. We are proud of that. It gives us a sense of history. The cider has played an important role in the ongoing history of our farm. The sale of cider actually saved our farm during the Great Depression. And, during the Prohibition people came from far and wide for our “Special Farm Cider.” We grow vegetables and fruits here at Almar, but our cider has kept us in business when times have gotten tough. Regretfully, it seems that history has a habit of repeating itself…These past few years, many of our nation’s orchards have closed their barn doors and orchard gateways as the influx of apple juice made from cheap concentrates arrive in the USA from China and South America. Some call it a “sign of the times,” and others seem to appreciate the “bargain” at the grocery store. All I can say is that our Orchard Gate Gold is the real thing. It’s not a “made using” or “contains” product. IT IS REAL CIDER. Pure, natural and uniquely flavorful. We grow, harvest, and press the apples right here on the farm. It is time-consuming, labor-intensive and worth every bit of what it takes to make it. Our cider is not only natural, it is truly organic. It always has been. It’s simply a fact of what we do – and how we do it. We use no insecticides in the farm orchards. Rather, I do what my grandfather did. I have a large flock of guinea fowl that wander about and eat the bugs. Fallen apples that have hit the ground are always a food source for pests, so I let my Berkshire pigs wander the orchard and eat the fallen apples. In a fast-paced, instant gratification society all this may seem a little old fashioned, or not “cost-effective.” But, we have a cider that is not like any other, and the idea of playing around with what makes that happen… well, it just ain’t part of the plan.

Price: $3.99 (on sale from $6.99)
Where Bought: Total Wine
Where Drank: home
How Found: I had seen this variety, but had been hesitant to try it due to the orange, coriander, and raisins, which just sounded weird. However, discussion at the Hard Cider Appreciation Society on Facebook indicated these flavors weren’t too prominent, so when I saw it on sale I thought I’d give it a try.

First Impression: Hazy light amber. Still. Smells like sweet ripe apples, pear, citrus, and cinnamon.

Opinion: Very sweet. Orange, citrus, and honey notes. However, I didn’t taste any of the pear or spice I smelled. Apparently coriander can taste like citrus (I looked that up as its not something I’m familiar with; I also learned coriander is the seeds of the cilantro plant). No significant acidity, tartness, or bitterness. Medium bodied. Syrupy taste and texture. Quick finish, but I got an annoying lingering aftertaste/feeling at the back of my throat with this cider, almost minty? It wasn’t as prominent for my husband, but he noticed it once I mentioned it.

Some notes about this style of cider:

Apparently the high degree of sweetness in their ciders is from arrested fermentation. Allowing the cider to completely ferment makes a drier cider (as the yeast has fermented most/all of the sugar to alcohol). This is why cidermakers often back sweeten their ciders with unfermented juice (plus that is a way to bring the ABV down to a target level). By arresting the fermentation process they retain more sweetness.
Scrumpy usually refers to cider made from “scrumped” apples (which is either defined as those stolen from the ground or those which are old & shriveled up) in the West Country of England, which can be a potent and rough style of cider. I’ve had one true Scrumpy cider, Serious Scrump from 2 Towns, and it wasn’t for me. However, currently this term is instead used to indicate that a cider is a craft / artisan product.
Almost all commercial ciders use sulfites (sulphur dioxide) as a preservative. Avoiding their use is more difficult as sulfites are used to kill the natural yeast on the apples. The use of sulfites makes a more standardized product and reduces the risk of spoilage. Pasteurization can instead be used. Some folks are sensitive to sulfites, so its good to see that folks have the option of cider without them (although a small amount can be naturally occurring from the fermentation process).

Most Similar to: Other ciders from J.K.’s Scrumpy, which have a unique sweet farmhouse (unfiltered) taste.

Closing Notes: I really support all their practices at J.K.’s Scrumpy / Almar Orchards (organic, no preservatives, etc), but I didn’t care for this cider. Its amazing how low they can keep their price point while maintaining all those practices. However, I really like their Northern Neighbor cider, which is made from Michigan and Canadian Saskatoon apples. I’ve also tried their flagship Orchard Gate Gold, but not their Winterruption (winter seasonal) or Pair Perry. They will have Pair Perry at Cider Summit Seattle, so I look forward to trying that one! J.K.’s Scrumpy ciders are great for folks who like a sweet cider but want a craft product (affordable and semi widely available too).

Have you tried J.K.’s Scrumpy Farmhouse Summer? What did you think?

Fox Tail Fuzzy Haven

September 7, 2015September 6, 2015 cidersays Fox Tail, review cider, cider review, Fox Tail, Fuzzy Haven, hard cider, hard cider review, Hood River, lynnwood, peach cider, Round the Table

Review of Fox Tail’s Fuzzy Haven cider, a dry peach cider I tried on tap. This is the first time I’ve tried a cider from Fox Tail, although I’ve seen their flagship Sir Issac variety in bottles (at Full Throttle Bottles in Seattle). I believe that is currently their only bottled cider, although they have expansion plans, and they offer a number of varieties on tap.

Cider: Fuzzy Haven
Cidery: Fox Tail
Cidery Location: Hood River OR
ABV: 5.5%
How Supplied: on tap

Availability: regional, only North & Central OR and Western WA

Cider Description: Named for everyone’s favorite peach variety the Red Haven. It has great notes and flavor of peach mixed with apples. (Dry to Semi-Dry)
[Fox Tail’s website says 6.2% ABV, but this was listed as 5.5% ABV on the menu board. I imagine it may vary batch to batch, and I’m more likely to believe the menu board as listing what the keg said.]

Cidery Description: Fox-Tail Cider comes with a long history of family farming in Oregon. It all started in the late 1800’s with a German immigrant who planted apple trees to export apples back to Europe. August Paasch created the Paasch packing label for domestic and export. He continued farming with his sons into the 20th century. Every fall August would crush up a few barrels of raw squeezed apple cider and let it naturally ferment. He was always a big hit when he’d bring the barrels back out for the New Years Eve party that following winter. Five generations later, his Great Great Grandsons still work the land. Growing not only apples, but pears, cherries, peaches and more. In 2009 Bob and long time friend Justin Cardwell began doing test batches of hard cider. Foreseeing that in the next few years there would be a reemergence of the cider industry. (Cider was America’s drink of choice before prohibition.) In 2013, Fox-Tail opened its doors next to Smiley’s Red Barn in the heart of the fruit growing area of the valley. Now distributing throughout the Pacific Northwest, Fox-Tail Cider has only begun to tell its tale.

They have a taproom open seasonally with 10 hard cider selections (5 of theirs and 5 others),plus non-alcoholic cider.

Price: $5.50 / pint on tap
Where Drank: ‘Round the Table Gamer Pub in Lynnwood WA. I heard about them on Facebook and visited just for the cider, as they have three on tap and a few bottle selections as well. Their other cider tap selections that day were Finnriver Habanero and Tieton Cider Works Dry Apple. They even had a mead (Kurt’s Apple Pie from Moonlight Meadery). It wasn’t really the type of scene my husband and I like on a Friday night though…lots of teenagers, and everyone was very into the games they were playing, but apparently their typical scene is more family-like. It wasn’t so much a place to hang out and just have a drink (no bar, and it was library type tables & chairs to accommodate game play).

However, I wasn’t really expecting a bar type atmosphere (for that sort of vibe in the same area, my vote is definitely Special Brews, which has a larger tap list but less cider, and a huge bottle selection). I imagine ‘Round the Table is a really good family place though, which is what they cater to (vs. a 21+ bar). They sell all types of games, have a selection of games which you can test play for free, and a community puzzle. The prices were reasonable, they had a small food selection (toaster oven type stuff), and about a dozen varieties of Full Tilt ice cream. There were also specialty sodas, including on tap. They even do growler fills (32oz). Check out this article about their opening last year. The co-owner even got in touch with me and mentioned they really want to do a cider event, so I look forward to coming back for anything cider-related!

First Impression: Yellow hue. Light foam ring. No visible bubbles/carbonation. Mild apple-peach slightly earthy scent.

Opinion: Dry to semi-dry. Hints of peach and citrus, but I found Fuzzy Haven to be a very mild flavored cider. Crisp tasting and fairly easy to drink. Moderate acidity. Mild bitterness, Mild to moderate tartness. Light bodied. Very little carbonation. Quick finishing. Slightly earthy but not funky. I looked it up before ordering a pint, so I was expecting it to be dry, but I’d thought there would be more peach flavor.

Most Similar to: Other mild fruity ciders. I’ve tasted this most often with cherry (of which I’ve had at least 8 types), but I’ve also had one peach cider, which I found to be mild, from Blue Mountain.

Closing Notes: I’d recommend Fox Tail Fuzzy Haven for someone who likes drier fruity but mild ciders. Although it was a very solid cider, I didn’t especially enjoy it…I usually go for ciders which are more boldly flavored. However, I’d be interested to try other varieties from them.

Have you tried any ciders from Fox Tail? What did you think?

Finnriver Honey Meadow

September 4, 2015August 22, 2015 cidersays Finnriver, review chamomile, Chimacum, cider, cider review, Finnriver, hard cider, hard cider review, honey, Honey Meadow, lemon balm

Review of Honey Meadow from Finnriver, their Spring seasonal botanical release. I’ve tried a number of other Finnriver ciders (Oak & Apple, Habanero, Black Currant, Lavender Black Currant, & Fire Barrel), but this is the first full Finnriver review at Cider Says! Finnriver has gorgeous bottles, an awesomely informative website, and of course, tasty ciders! They also make fruit wine (brandy and port-style). Here is a great illustrated Finnriver product guide.

Cider: Honey Meadow
Cidery: Finnriver
Cidery Location: Chimacum WA
ABV: 6.5%
How Supplied: 500ml bottle

Availability: Spring time in WA, OR, CA, AZ, NV, TX, IL, CO, and Alberta & BC Canada (detailed info here). They also have an online store (which can ship to WA, OR, CA, AK, CO, MN, FL, & WA D.C.)

Cider Description: Finnriver’s ‘Elijah K. Swan’ Infused Botanical Hard Ciders are named after the good folks who sold us the farm (Lige & Kay Christian) and who first planted apple trees here, as well as for the trumpeter swans that overwinter in the valley. This cider is a tribute to our neighbors and to those big white birds who remind us that earth is still wild. Each season the ‘Elijah K. Swan’ release seeks to capture the wild and garden-grown taste of life on the Olympic Peninsula.

The Honey Meadow cider is our SPRING release, featuring Finnriver’s bright base of fermented organic apples, backsweetened with Olympic Peninsula honey and infused with local lemon balm and chamomile. With thanks to Denise at Mountain Spirit Herbal Company and Tinker Cavallero, local gardener extraordinaire, for finding us just the right herbs for this blend. Drinking this might make you feel like a happy honeybee after a great green day among the blossoms…

Cidery Description: At Finnriver we gather and ferment the flavors of the land to offer you farmcrafted hard ciders and spirited fruit wines. We are inspired by the allure of the fruit, the ancient history of the craft of fermentation and the lively traditions we now seek to revive. Our mission is to inspire a deeper connection to the land that sustains us….Some of these ciders are small-batch, seasonal and labor-intensive. Others are produced with contemporary methods and more readily available year-round…Finnriver grows over twenty varieties of traditional and heirloom apples in our organic orchard, to feature in our traditional and specialty ciders. (they have a tasting room open seven days a week, noon to 5pm)

Price: $7.99 (on sale from $9.99)
Where Bought: Total Wine
Where Drank: home
How Found: Browsing, but I had heard of this cider before.

First Impression: Honey yellow hue. Medium carbonation upon pouring, and tiny bubbles remain. Smells of ripe apples, honey, and chamomile.

Opinion: Semi-sweet. Tastes of the honey and chamomile it smells like. I think I pick up the lemon balm more with the moderate tartness (I wouldn’t have identified it without the description). Carbonated mouthfeel and medium bodied. Mild sourness and bitterness. Mild earthy funk, and a flavor that makes me think of honeycomb? Very unique and semi-complex. I like the herbal qualities and don’t think it is overdone at all (which I was afraid of, but was unfounded). Great for spring & summer time! I picked this cider up a couple weeks ago and knew I wanted to drink it before the seasons changed (where has the summer gone?).

Most Similar to: Woodchuck Out on a Limb Oopsy Daisy, which although it is a significantly sweeter and commercially-made cider, has some similar honey & chamomile flavors. i think the Finnriver cider is much better done, with a more complex crafted balanced flavor. I’ve had one other honey cider as well, Angry Orchard Summer Honey, but wasn’t a fan (tasted syrupy to me).

Closing Notes: Tasty! This makes me want to try more of their seasonal botanical line, as I liked both Honey Meadow and Lavender Black Currant. I also really want to try some of Finnriver’s special releases (Artisan Sparkling, Apple Blueberry, Golden Russet, and Apple Abbey), but don’t remember seeing any of them near me. Maybe now that I start looking I will though.

Have you tried Finnriver Honey Meadow? What did you think?

Red Tank Happy Cider

September 3, 2015August 22, 2015 cidersays Red Tank, review atlas, Bend, cider, cider review, Happy Cider, hard cider, hard cider review, Red Tank

Review of Red Tank Happy Cider. This is currently Red Tank’s only cider available outside of kegs. However, they have numerous varieties available on tap, and plan to have their Roughneck Cider available in cans in November. What vibrant packaging!

Cider: Happy Cider
Cidery: Red Tank
Cidery Location: Bend OR
ABV: 5.5%
How Supplied: 16oz cans (four pack, although I bought this one individually)

There is a lack of information on the can, although unfortunately that is quite common. Actually, I couldn’t even find much information online on this cider. So, I e-mailed the cidery.

Availability: Limited to OR and WA (ID and Northern CA soon)

Information from Drew Wilson at Red Tank Cider Company:

Cider Description: An authentic, powerful apple profile with a crisp, clean acid background. Balanced with just enough sweetness to bring it all together. We wanted a cider that made us Happy, so we made one. We’re not making any health claims, it’s just really good. Made only from 100% fresh-pressed NW apples.
Happy Cider is currently our only packaged product because we thought it a very approachable cider. It is fruit forward and clean. Fresh pressed apple juice and yeast are our only ingredients in Happy Cider. Our juice is made up of a blend of table apple juice (Red and Golden Delicious, Granny Smith, etc.)

Cidery Description: Northwest craft cider. Born from years of industry experience, Red Tank Cider creates real North West hard cider. We make cider because we have a serious, uncontrollable passion for it. We won’t stop. It’s not supposed to be easy. That’s why it tastes so good. We practice sustainable techniques in our cider house. We use only apples, yeast, and natural sulfites to make our cider. We do not put in any chemical additives and present our craft in its natural form.

Red Tank Cider is the first cider company in Bend Oregon. We started this company with knowledge and sweat. We have not taken out any loans or taken on any investors in our effort to bring the people cider. From the people for the people. We currently produce around 700 barrels a year with our eye on expanding that to over 2,000 within the next 18 months.

Additional Notes: Bend OR has two cideries, Red Tank and Atlas. Red Tank has a tasting room open Friday 4-6pm and by appointment. Atlas has a tasting room open Wed-Sat 11am-11pm and Sun-Tues 11am-7:30pm. I reviewed Atlas’ flagship cider awhile back. Atlas has an especially large following online for their size.

Price: $3.79 / can (runs about $14 for a full four pack)
Where Bought: Total Wine
Where Drank: home
How Found: Browsing. I’d seen this variety for awhile but skipped buying it due to the price. However, I saw some talk online that it was good, and I was curious.

First Impression: Medium amber. Moderate carbonation upon pouring. Sweet cooked apple scent.

Opinion: Between semi-dry and semi-sweet. Clean, smooth, crisp, and refreshing. Moderate tartness, bitterness, and acidity levels. This cider seemed to go almost flat quite quickly. Medium length finish with some lingering bitterness (although I’ll admit I’m sensitive to bitterness). Some caramel and vanilla notes. However, I found the flavor overall to be quite mild, almost watered down tasting. Also, it was on the boring side for my tastes. I tend to like bold & unique ciders though, and this is more of a plain flagship type cider. Additionally, it seemed to have a lot of apple “juice” flavor for not being made from concentrate. Overall I think its commendable that Red Tank is making a cider with 100% fresh pressed local juice without additives and without too much sweetness. It just didn’t wow me, especially for the cost.

Most Similar to: Other local flagship ciders I’ve tried. The one that especially comes to mind is from HUB, which I have also reviewed here, probably due to the sweetness level and the lingering bitterness. Another one is 2 Towns Bright Cider.

Closing Notes: Although it didn’t impress me, Happy Cider is however a solid choice and I’d be very interested to try some of their other ciders in the future.

Have you tried Red Tank Happy Cider? What did you think?

Dan Armor Cuvée Spéciale Cidre Brut

September 1, 2015August 23, 2015 cidersays Dan Armor, review cider, cider review, Cidre Brut, Cuvee Speciale, Dan Armor, French, hard cider, hard cider review, imported, Trader Joe's

Review of Dan Armor Cuvée Spéciale Cidre Brut, a budget-friendly imported French cider from Trader Joe’s.

Cider: Cuvée Spéciale Cidre Brut
Cidery: Dan Armor
Cidery Location: Brittany France
ABV: 5.0%
How Supplied: 750ml glass bottle

Availability: wide release at Trader Joe’s (since Dec 2014)

Cider Description: What Trader Joe’s Vintage Ale is to beer, Dan•Armor Cuvée Spéciale Cidre Brut is to hard cider. Hard cider has been around for centuries, and is currently enjoying a huge upswing in popularity. With all the options available, we found ourselves drawn to the cork-finished ciders made in the Brittany region of France, where a co-op of apple growers has been producing small-batch, hand-crafted cider since 1953. Their apples are grown in Brittany, and the cider definitely has a “local flavor” that makes it unlike any of the other ciders we offer. Dan•Armor is made with two ingredients – fresh-pressed apple juice and brewing yeast. The cider is bottle fermented (like sparkling wine), which allows the live yeast to develop into fine bubbles – small amounts of CO₂ are added to create uniform bubbles throughout each batch. It’s dry and crisp (thus the Brut designation), with forward notes of apples, and strong, persistent bubbles. It’s incredibly drinkable and not at all sweet, a refreshing take on a centuries-old classic.

Price: $4.99
Where Bought: Trader Joe’s
Where Drank: home
How Found: browsing

First Impression: Lovely deep golden orange hue. Highly carbonated. Significant head upon pouring which quickly dissipated. Ripe cooked apple, vanilla, caramel, and brown sugar scent.

Opinion: Between semi-dry & semi-sweet, which was sweeter than I was expecting, but good. Effervescent mouthfeel. The ripe cooked apple, vanilla, caramel, & brown sugar notes continue to the flavor. Crisp & smooth, and very refreshing, Light-bodied. Very flavorful and a bit unique, but not bold. Slight earthiness, but no funk. I’m curious what apple varieties they use, but couldn’t find detailed information. Almost no detectable bitterness, acidity, or tartness. This cider was a crowd pleaser, and the other three tasters I had all agreed it was good. It quickly disappeared! Easy to drink, so its probably good it was only 5% ABV.

Most Similar to: Other French ciders, although this is a bit sweeter than typical I believe. French cider seems very similar to English cider.

Closing Notes: Very tasty! This is an awesome deal for $5 as well. I’ll be picking up more for sure.

Have you tried Dan Armor Cuvée Spéciale Cidre Brut? What did you think?

Grizzly Ciderworks The Ridge

August 31, 2015December 20, 2015 cidersays Grizzly Ciderworks, review cider, cider review, Diamond Knot, Grizzly Ciderworks, hard cider, hard cider review, seattle, The Ridge

Review of The Ridge from Grizzly Ciderworks, their flagship cider. Grizzly Ciderworks is interesting in that their ciders are very beer-inspired, and many have hops. The Ridge however does not include hops.

Cider: The Ridge
Cidery: Grizzly Ciderworks
Cidery Location: Seattle WA
ABV: 6.7%
How Supplied: 22oz bottles and kegs

Availability: at least WA, OR, & ID

Cider Description: The Ridge is Grizzly’s flagship. Crafted with a special blend of Northwest apples and dry fermented to perfection, The Ridge is rewardlingly tasty. Simple and refreshing, The Ridge is a cider standard for any occasion.

Cidery Description: Grizzly Ciderworks was started by Corey Haugen and Andy Petek (in 2013). With backgrounds in marketing, sales, and beverage distribution, these friends created a great fusion of passion and innovation. What started as a hobby in an apartment quickly grew to a garage, then a small warehouse…and then a big warehouse. The rest is history. After a year of test market draft-only sales in the Puget Sound, Grizzly is now launching retail packages and broadening distribution throughout the Northwest. With a Founder’s Series of four ciders and a rotating Seasonal Series, Grizzly will be available in 22 oz bottles, 1/6 barrel and 1/2 barrel kegs. In addition to Corey and Andy, the Grizzly family is made up of enthusiastic team members who love everything cider. The company is dedicated to fostering a fun and collaborative atmosphere everywhere from the cidery to your local store or restaurant.

Price: $5.79 / pint on tap
(retails $7 or $8 / 22oz bottle)

Where Drank: Diamond Knot Brewpub in Mountlake Terrace WA

How Found: I called Diamond Knot Brewpub ahead of time to ask their cider selection, as I could only figure out online that they had one tap designated for cider, and didn’t want to be disappointed as I’m a bit picky about my cider! They only said “Grizzly Cider”, but Untappd was able to tell me it was The Ridge (someone had checked in the night before). Even the tap list and menu at Diamond Knot Brewpub only said Grizzly Ciderworks, not the variety. However, I am definite it was The Ridge from the description and its lack of hops or other flavors.

First Impression: Light amber hue. Light carbonation with a light foam ring. Dry woody apple scent.

Opinion: Dry to semi dry. Clean, crisp, and refreshing. I love the woody earthiness, which is unique for a plain flagship cider. Moderate bitterness, moderate acidity, and mild tartness. I was surprised how much I liked this cider considering the dryness and moderate bitterness, which usually put me off a cider, but I think the oaky aspects helped balance that. This cider tastes barrel aged to me, but it isn’t. It paired well with my fish & chips (actually tater tots…my favorite aspect of my meal at the Diamond Knot Brewpub).

Most Similar to: The Ridge has some similar characteristics to Schilling Oak Aged, although The Ridge is more dry, more bitter, and less oaky. I like the two ciders pretty equivalently.

Closing Notes: Very solid cider. I’d try other ciders from Grizzly Ciderworks, but most of their varieties don’t really appeal to me…hopped, ginger, spiced, orange peel & coriander, etc. I’ll keep an eye on them though! Currently Grizzly Ciderworks offers four “Founder’s Series” and two “Seasonal Series” ciders. Here is a great article about their entry into the Seattle cider market in 2013.

Have you tried anything from Grizzly Ciderworks? What did you think?

Seattle Cider Semi-Sweet

August 28, 2015August 21, 2015 cidersays review, Seattle Cider brix, cider, cider review, happy hour, hard cider, hard cider review, Hop Jacks, keg, seattle, Seattle Cider, Seattle Cider Semi-Sweet, Semi-Sweet

Review of Seattle Cider’s Semi-Sweet variety, their most popular flagship / year round variety (which also includes Dry, and recently, Citrus). I’ve had this a few times, but this is the first time since starting Cider Says. Seattle Cider also offers some seasonal, limited release, and harvest series ciders in 22 oz bottles.

Cider: Semi-Sweet
Cidery: Seattle Cider Company
Cidery Location: Seattle WA (duh!)
ABV: 6.5%
Brix: 2.6
How Supplied: 16oz cans (four pack), kegs

Availability: Year round, in WA, OR, CA, HI, TX, MN, WI, & IL

Cider Description: A light, crisp cider with just a touch of sweetness. Honey in color with notes of bergamot orange, lemon, and apple, this refreshing cider reveals hints of citrus and cinnamon on the palate. Made from Granny Smith, Fuji, Red Delicious, Golden Delicious, and Gala apples from Eastern Washington.

White wine yeast and pure cane sugar added for fermentation. Filtered for clarification before tank aging for at least two weeks. Fermented dry. Some cane sugar is added to back sweeten.

Cidery Description: Seattle Cider Company is Seattle’s first cidery since Prohibition, bringing true craft cider back to Seattle and across the country. Bridging the gap between wine and beer with flavorful, small-batch cider, Seattle Cider’s initial offerings – Dry and Semi-Sweet – break the mold of overly sweet cider, bringing the natural flavors of Washington apples to the forefront.

My pint came from this keg:
(visible through the window at the restaurant)

Where Drank: Hop Jacks, a bar/restaurant (“neighborhood gathering place”) in Lynnwood WA
Price: $4.25 / pint (Happy Hour)
How Found: I’ve known about Seattle Cider pretty much since they started up in 2013. They built a very quick following, and seems to be the most commonly found craft cider on tap around here, plus can be located almost everywhere that sells bottled/canned cider. Seattle Cider is currently the only cider on tap at Hop Jacks (they also offer bottles of Angry Orchard).

First Impression: Medium amber, and actually has some head to it, even after the trip from the bar to our table. I don’t pick up any distinctive smell besides mild apple. Interestingly enough there are several reviewers who say this cider smells bad? I’ve definitely smelled worse ciders….

Opinion: More semi-dry than semi-sweet to me. Crisp apple flavor. I don’t really pick up any other notes, such as the citrus or cinnamon they mention. A bit tart & bitter on the finish, but quick. Uncomplicated but refreshing. I also find it better on tap than canned. I like it better when very cold. There is little carbonation in the mouth. I had this cider with fish & chips, which is a great combination as this is a simple cider which isn’t sweet and won’t compete with the meal.

Most Similar to: Anthem’s original cider, which is slightly more tart & complex

Closing Notes: This is a very basic cider which is definitely drinkable (and easy to drink), but not something I’d typically buy when given a large selection. Its better than Angry Orchard though, and a good deal at $4.25 / pint Happy Hour prices.

Their Ciders: I’ve tried a few other selections from Seattle Cider and haven’t really been impressed with any of them, plus they generally tend to be a bit drier than I prefer. They have a Berry cider for example which I barely picked up any berry flavor and was pretty dry for a fruity cider, 1.8 compared to 2.6 Brix for this one. I like that they publish Brix, if only to compare the sweetness levels of their varieties to each other.

Have you tried Seattle Cider? What did you think?

Sheppy’s Oak Matured Somerset Cider Vintage Reserve 2013

August 26, 2015August 21, 2015 cidersays review, Sheppy's cider, cider review, England, hard cider, hard cider review, Oak Aged, Oak Matured, Sheppy's, Somerset, UK, Vintage Reserve

Review of Sheppy’s Oak Matured Somerset Cider Vintage Reserve 2013. I had been on the lookout for a cider with a bold barrel influence, and this one matches that description!

Cider: Oak Matured Somerset Cider, Vintage Reserve 2013
Cidery: Sheppy’s
Cidery Location: Somerset, Taunton, UK
ABV: 6.9%
How Supplied: 500ml brown glass bottle

Availability: Wide release in UK, but likely limited in the U.S.

Cider Description: Vintage Reserve is a fine traditional English cider from the Sheppy family cidermakers. This quality sparkling cider is crafted from apples from a single year’s harvest grown in the Sheppy orchards in Somerset, England.

Cidery Description: Farming 320 acres at Three Bridges Farm since 1917, three generations of the Sheppy family have weathered the ups and downs of farming and cidermaking by embracing change and opportunity. Craftsmen cidermakers for over 200 years. Quality is central to all our ciders, which are produced from local and home-grown apples here at Three Bridges Farm. Modern technology has been used to assist the completely traditional production of fine English cider, but never to compromise the quality which is associated with the name Sheppy’s Cider. We are proud to share with visitors from far and wide our beautiful farm and orchards, and to show you as much as possible of how and where we make our delicious ciders.

Price: $7.00 / 500ml bottle
Where Bought: Full Throttle Bottles in Georgetown neighborhood of Seattle WA
Where Drank: home
How Found: browsing, remembering a recommendation from Sarah of Cider Log

First Impression: Golden amber. Little carbonation. Distinct rick oak apple scent.

Opinion: Semi-dry. Wow, this is actually heavily oak aged! I had been on the lookout for a cider I could say that about, and found it. For me, it is a favorable heavy oak flavor. I also pick up caramel, burnt sugar, and vanilla. My only complaint is the moderate bitterness with the medium-length finish. However, once it warmed up a bit from fridge temperature, it became less bitter and the flavor smoothed out a bit.

So, I’d recommend between fridge and room temperature with this cider. At room temperature it got a bit funky. I find it odd this was described as sparkling cider when I found little carbonation, but maybe they meant not still? It was also a relatively non-descriptive description on the bottle, which didn’t do this cider justice. I like that they vintage this cider, as I’d imagine the cider crop can vary significantly year to year, which can definitely impact the flavor, so this way consumers know they may be getting a slightly different product than they had previously. This is a thick, rich, earthy, and smokey cider with a strong oak barrel flavor.

Most Similar to: English ciders, but with a more rich & heavy oak flavor. If you want something sweeter with a less intense but still bold flavor, I’d recommend Thistly Cross Whisky Cask.

Closing Notes: Yum! I started off questioning whether I liked this cider, but it really grew on me, and I was sad when the bottle was empty. For an imported craft cider this seemed to be a good deal at $7. Full Throttle Bottles is the only shop I’ve seen Sheppy’s at so far, and they had one other variety when I bought this one (Somerset Draught Cider I believe).

Have you tried Sheppy’s Oak Matured cider? What did you think?

Do you have any other recommendations for me for ciders with a heavy barrel influence?

Square Mile The Original Hard Apple Cider

August 25, 2015August 23, 2015 cidersays review, Square Mile cider, cider review, hard apple cider, hard cider, hard cider review, portland, Square Mile, The Original, The Original Hard Apple Cider

Review of Square Mile Cider Company’s “The Original Hard Apple Cider”. I tried this a couple years ago and remember after two sips thinking I got a bad bottle (re-fermented?), and pouring it down the drain. They did have a re-fermenting recall in 2013, but apparently only 22oz bottles, not 12oz. After seeing singles on sale, I decided to give it another try. On the same day as I bought it, the checker at the store said she thought it was pretty good, as did a blog reader. Will I like it better this time around?

Cider: The Original Hard Apple Cider
Cidery: Square Mile Cider Co.
Cidery Location: Portland OR
ABV: 6.7%
How Supplied: 12oz (or 22oz) glass bottles

Availability: WA, OR, CA, HI, AK, NV, AZ, TX, MT, ID, MI, & CO

Cider Description: The Original is a classic American hard cider. Our cider is made from three apple varieties rooted in American culture – Red Delicious, Yellow Delicious and Jonagolds – picked and pressed by hand in Oregon. We chose a lager beer yeast for fermentation to create a cider that perfectly balances sweet and tart with a light, crisp apple flavor and a clean, refreshing finish. The Original is best over ice to complement the cool, crisp apple flavor.

Cidery Description: Inspired by the pioneering spirit of those who traveled the Oregon Trail in the pursuit of a dream, we offer Square Mile Hard Cider. We set out to reinvigorate an enduringly classic American beverage with a blend of apples hand-selected for the perfect balance of sweet and tart. Our hard cider pays homage to the fortitude and perseverance of the original pioneers.

Price: $1.49 for a single bottle (a six pack runs about $8)
Where Bought: Whole Foods, although I’ve also seen it at Fred Meyer & Total Wine
Where Drank: home
How Found: Browsing. And, browsing again. I gotta stop doing that, as I keep buying cider!

First Impression: Moderate carbonation. Clear yellow amber. Smells of sweet apples with a hint of honey.

Opinion: Semi dry. My nose deceived me! To me this cider has a bitter & acidic appley bite, not a sweet apple-honey flavor. I pick up a hint of pear. It is very beer-like, especially to start. I find the finish on the longer side, drawing out the bitterness. Its interesting it isn’t more sweet, as they use both pear & apple concentrates. Unfortunately I am quite sensitive to bitterness and found it overwhelming to my palate, and wasn’t able to perceive any other discernible flavors. Interestingly I wouldn’t describe this cider as very tart, although the bitterness again may have been overwhelming my palate. Everyone has different tastes, so just because I didn’t like it doesn’t mean you won’t (and it appears Square Mile has plenty of fans). Also, note that I definitely didn’t drink this over ice…although I’m not a cider traditionalist, that is something I haven’t ever felt a need to try!

Most Similar to: Kölsch beer (per my hubby). He rather liked this cider.

Recommended For: The beer fan who is interested in getting into ciders but doesn’t want to stray too far or have an overly sweet cider.

Closing Notes: Square Mile was started in 2013 by the Craft Brew Alliance (who also owns Redhook). So, unfortunately its just another cider by “Big Beer”. They also offer “Spur & Vine” (hopped cider, 12 & 22oz bottles), and over the holidays they offered “Cranberry Hard Cider” (750ml bottle special release). This reviewer liked their hopped cider even though they don’t like beer! Apparently though they have recently switched to a sweeter version for both their ciders, and started using concentrates when they didn’t before? (check out the comments on their Facebook page which unfortunately they didn’t respond to)

Have you tried Square Mile The Original Hard Apple Cider? What did you think?

Snowdrift Summer Red

August 24, 2015August 23, 2015 cidersays review, Snowdrift cider, cider review, hard cider, Nebula Red, Red, red fleshed apple, Snowdrift, Summer Red, Wenatchee, Winter Red

Review of Snowdrift Summer Red. This is the second cider I’ve tried from Snowdrift (the first was Cornice), and the first time I’ve had cider from red-fleshed apples. Although there are a few other ciders to be found from red-fleshed apples, they are pretty rare.

Variety Note: Per Snowdrift, “Summer Red” is being re-named simply to “Red”, and they are phasing out their similar Winter Red variety except for selected draft customers. Their Winter Red variety is a more intense higher alcohol version of Summer Red (9.0% ABV), and even more limited in availability. Their Red cider is one of their most popular varieties, and difficult to find. It has previously also been called “Nebula Red”.

Special Thanks: Tim Larsen, owner & cidermaker at Snowdrift, was gracious enough to answer my questions and provide extra information on this cider.

I really love their logo and bottle labels!

Cider: Summer Red
Cidery: Snowdrift
Cidery Location: East Wenatchee WA
ABV: 7.6%
Residual Sugar: 4.3%
How Supplied: 750ml brown glass bottle, champagne corked & caged (also available in kegs); I drank bottle 256 of batch 214

Availability: WA, OR, CA, NY, NJ, & MA. Soon they will offer sales directly to consumers in 22 states from their website! Here is an interesting article on direct to consumer cider sales.

Cider Description: Made entirely from red fleshed apples, from trees imported from Switzerland, only a couple generations removed from their native ancestors in the hills of Kazakhstan. All flavor components and color are natural to the apples. Red fleshed apples are an uncommon strain of apples that naturally developed the color pigments in the flesh of the apples, not just the skin. These apples are very tart & sour, giving great berry notes, particularly strawberry & cranberry. Depending on the apple variety, hints of watermelon and rhubarb can also be found. Their brilliant red flesh yields a crimson red cider with bright acidity. This cider is packed with flavors of cranberries, watermelon, rhubarb, & strawberries, finishing with soft toffee tones. Summer Red received a silver medal this year from Craft Competition.

Snowdrift’s red-fleshed apples, cross-section:

Cidery Description: Snowdrift is a farm-based cidery in sunny central Washington which grows over 35 varieties of cider apples which are blended into their ciders, available since 2009. They aim to showcase the best flavors from the special apple varieties, aging them to allow the tannins to mature into rich flavors before bottling. Tours and tastings are available.

Price: $20
Where Bought: Whole Foods
Where Drank: home
How Found: I’ve read about it online and had been on the hunt to find a bottle.

First Impression: Brilliant coral berry pinkish red. Highly carbonated with a foam head / ring. Lovely berry-apple scent. I was enjoying the scent so much I almost didn’t want to start drinking the cider! But, I was very glad I did.

Opinion: On the sweeter side of semi-dry. I pick up berry, watermelon, and cranberry notes. Moderate tartness and acidity. I was afraid it would be too tart for my liking, but the tartness worked really well with the flavor profile and was balanced with some sweetness. Refreshing, smooth, and crisp. Great summertime beverage! Easy to drink too, and since I had help drinking this one, the bottle was quickly empty. Unique and well-crafted. Although Snowdrift’s ciders are a bit spendy, you can really taste the difference and how much work goes into making a bottle of good craft cider (here is a recent Cider Journal article on that topic). My three of my companions all really enjoyed this cider too. What a treat!

Closing Notes: Awesome! I’ll have to pick up more if I can find some. Highly recommended. This is a nice profile piece on Snowdrift from Serious Eats, although a bit old (from 2011). Here is a more recent one from 2014 from TDHURST. I look forward to trying more cider varieties from Snowdrift. This one from Pepper & Rye has some lovely photos of the Snowdrift cidery & orchards from 2014, and explains the Méthode Champenoise process they use.

Have you tried any red cider varieties from Snowdrift or other cideries? What did you think?

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