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?

Woodchuck Local Nectar Makes it to Washington! (Plus Inside Scoop on Upcoming Woodchuck Releases)

August 21, 2015November 28, 2015 cidersays local, review, Woodchuck cider, cider tasting, Gumption, hard cider, hard cider tasting, Hot Cha Cha Cha, Local Nectar, lynnwood, Special Brews, Woodchuck

Wednesday was tap night at Special Brews in Lynnwood WA, and this week was a special treat, with four ciders on tap from Woodchuck. Their NW representative, Jen, was even on hand. She brought plenty of giveaways (my husband got a sweet Woodchuck polo). Gumption, Fall Harvest, Pumpkin, and Hopsation were listed.

However, as the night went on, the Pumpkin came into question, as it was reported as pouring a very light color and not being very pumpkiny. After some taste testing, it was determined it was actually Local Nectar! Yes, the 100% Vermont apple Local Nectar cider which Woodchuck only sells in Vermont (they also have a Michigan version though). The keg must have got mislabeled. So, this may have been the first time that Local Nectar was sold in Washington!

I tried Local Nectar before at Ciderbration 2014, Woodchuck’s grand opening party for their new cidery, which we were lucky enough to win a free weekend trip to! They are having a repeat this year by the way, Ciderstock, happening this very weekend. Too bad I didn’t win their contest again this year… Anyway, back to Local Nectar. It is one of Woodchuck’s drier selections, pretty middle of the road as far as sweetness. Its not one of my favorites as it has some bitterness on the tail end, but it is a very nice cider, clean & refreshing. I had thought I liked it more, but after re-tasting it, I think I was thinking of their special-release Ciderbration cider. Now that stuff was awesome! Sweet and very sparkling. Otherwise, I would have got a growler, as Local Nectar in Washington is rare indeed.

Before we found out the Pumpkin was actually Local Nectar, I had ordered Gumption, their newest core cider which I recently reviewed. Its even better on tap! Of course, I also did some bottle shopping. It becomes very easy to buy cider while drinking a cider.

We also chatted with the Woodchuck rep Jen. She had some great inside scoop to share with us:

(1) Woodchuck’s next Out on a Limb release (next month) will be a spicy cider, Hot Cha Cha Cha. Woodchuck tested this variety out in April with a “Firkin” keg, per their Twitter feed. I’ve had a few spicy ciders but haven’t been a fan so far, as the heat seems to overwhelm the cider. I imagine it will be more likable though if it has more sweetness and less heat.

(2) A Washington version of Local Nectar is in work. This will be made at an unspecified cidery in Washington for Woodchuck, using 100% Washington apples. Should be interesting. I wonder if it too will only be sold in the state the apples are from (Washington), because if so, it has a lot of competition here. No release date yet.

I’ll definitely be reviewing both of those once they are out, so stay tuned! Be sure to follow Cider Says on Facebook, through Wordpress, or by e-mail (link in sidebar on right, or at the bottom of the page on mobile devices) to get blog post notifications.

Millstone Cobbler

August 20, 2015August 20, 2015 cidersays Millstone, review barrel aged, cider, cider review, Cobbler, hard cider, hard cider review, Maryland, Millstone, Millstone Cobbler, peach, wild yeast

Review of Millstone Cellar’s “Cobbler” variety. This is the first cider I’ve tried from Millstone Cellars, the first highly rustic cider, and I believe my first East Coast craft cider. Lots of firsts this time around. I love the bottle design and color with this one!

Cider: Cobbler
Cidery: Millstone Cellars
Cidery Location: Monkton MD
ABV: 8.0%
How Supplied: 750ml clear glass resealable bottle (wax covered top)

Availability: MD, VA, DC, DE, NY, WA, and soon to be CA

From Kyle Sherrer, Owner/Fermentologist at Millstone:

The Cider: The Cobbler was 8 barrels of peach wine fermented and aged in bourbon barrels using wild yeast for the fermentation and aging for 6 months. The cider was 22 barrels blended in after oak barrel aging in nuetral oak for 6 months and consisted of Goldrush and York Imperial varietals. We then bottle conditioned the cider using house made unfermented ice cider. The cider has characteristics of peach skin and a lactic soft cheese like quality as well as a hint of vanilla from the bourbon barrel. Like all of our ciders it is dry has high acid and a moderate helping of funk.

The Cidery: We are a cidery that focuses solely on rustic ciders and by that I mean we do all unfiltered, unsulfited, unpastuerized naturally dry ciders that are all wild yeast influenced. All of our ciders are fermented single varietal and then we blend varietals after aging (generally 6-8 months) for the final ciders. All of our ciders are fermented and aged in oak aging Sur Lie (on top of the lee’s) the entire time which helps round out the flavor profile and encourage a natural malolactic fermentation for all of our ciders. Lastly we source all of our ingredients within 150 miles of our cidery.

Price: $17
Where Bought: Schilling Cider House in Fremont neighborhood of Seattle WA
Where Drank: home
How Found: Browsing cider stuff on the internet, then I saw a post on Schilling’s Facebook that they carried this one, so I looked for it at the Cider House. I love the idea of a barrel aged peach cider.

First Impression: Cloudy lemonade yellow color. Significant yeast sediment, especially stuck inside the bottom of the bottle. Mild carbonation. Yeasty citrus scent.

Opinion: Dry. Overwhelmingly mouth-puckering farmhouse funky tangy sour tartness. I only detect citrus, not peach. Very very long finish (oddly enough I couldn’t eliminate the taste for hours). High tannin thick mouthfeel. Heavy bodied. I couldn’t detect any barrel influence as the other qualities were a bit overwhelming to the palate for me. I had three other taste-testers, and all four of us agreed it was unfortunately undrinkable. I don’t mind a dry & funky cider, but the mouth-puckering astringent tang was intolerable.

I hadn’t been expecting this style of cider from the description on the bottle & their website (it only mentioned cask aged cider, bourbon barrel aged rustic peach wine, & farmhouse style). However, after I purchased the bottle, from the reviews and the information the cidery gave me, I discovered this is supposed to be a funky cider style. I think I got a bit too excited about barrel aged & peach and didn’t do enough detailed research before buying this cider. Millstone utilized wild yeast fermentation, bottle conditioning, and kept the cider unfiltered, all of which appear to make very unique funky ciders. Although I wasn’t expecting a sweet cider, with a name like Cobbler and the addition of peach wine, I was expecting some significant peach flavor, but none was detectable.

Most Similar to: Nothing I’ve had! Apparently this is comparable to Basque or Austrian Spanish ciders, but the couple I’ve tried weren’t this polarizing.

Closing Notes: This cider was unfortunately a big disappointment. I just don’t think this style of cider is my cup of tea. Its probably a love it or hate it thing. However, if you enjoy a funky high acidic tart rustic cider, you may like ciders from Millstone…they are definitely unique! It seems that plenty of folks do enjoy their ciders (see UNTAPPD and RateBeer), just not me.

Have you tried Millstone Cobbler? What did you think?

Do You Know Why So Many Hard Ciders are 6.9% ABV?

August 19, 2015November 28, 2015 cidersays cider education, news, views 6.9% ABV, ABV, alcohol taxes, champagne, cider, CIDER act, Cider Investment and Development through Excise Tax Reduction, cidermakers, hard cider, wine

Do you know why so many hard ciders are 6.9% ABV? I had heard some talk about 7% ABV being some sort of cut off as far as taxes, and was curious enough to do some research:

Under current federal laws, hard cider by definition is only allowed to be up to 7% alcohol by volume (ABV) before it gets taxed at the more expensive rate for wine. Additionally, there are even limits on the level of carbonation before it gets taxed at the very expensive rate for champagne. Therefore, many ciders weigh in at 6.9% ABV, just under the 7% cutoff.

This is a very current issue, as the Cider Investment and Development through Excise Tax Reduction (CIDER) Act aims to combat this and other cider classification & taxation discrepancies. Cidermakers are currently lobbying legislators to enact the CIDER Act, which would update the tax code to treat hard cider differently than wine or champagne.

It can be difficult for cidermakers to predict & precisely control the ABV and carbonation levels of their ciders. Scott Donovan, a member of the board of the U.S. Association of Cider Makers, says hard cider’s alcohol content can vary between 5.5% and 8% ABV, depending on the type of apples used and the time of the year the cider is made (source). I’ve also seen products with higher and lower ABV levels.

This isn’t all about taxes. There is also a significant economic potential, as apparently there are currently many apples that could be used for cider that aren’t. However, taxes are a major reason. This effects the consumer as a cider which costs more to produce & sell is typically priced higher. Also, some cidermakers desire to carbonate their ciders higher, but currently avoid doing so due to the “champagne tax” (source).

Current federal tax levels (source):

$1.07 per gallon, still wines < 14% ABV
$1.57 per gallon, still wines < 21% ABV
$3.15 per gallon, still wines with 21-24% ABV
$3.40 per gallon, champagne & other sparkling wines (3.92 grams per liter carbonation; source)
$3.30 per gallon, artificially carbonated wines
$0.23 per gallon, hard cider which is a still wine derived primarily from apples or apple concentrate & water, containing no other fruit product, and containing 0.5% to 7% ABV
- There is however a $0.056 credit for the first 100,000 gallons by a small cidery not producing not more than 150,000 gallons per year (source).

By comparison, beer is taxed at $0.58 per gallon, or $0.23 per gallon for the first 60,000 gallons produced by small scale breweries which produce less than 2 million gallons per year (source).

IN SUMMARY: Currently ciders which are more than 7% ABV are taxed as wine. Also, regardless of ABV, if they have a high level of carbonation, they are taxed as champagne. Both wine & champagne tax rates are significantly higher than those for beer. Also, consider that wine & champagne typically have a lower ABV than cider, so when considering a tax per gallon it isn’t very consistent.

The goals of the CIDER Act are:

Allow higher carbonation in cider without it being taxed like champagne
Include pears in the definition of “hard cider”
Align the alcohol-content standard for hard cider with the natural sugar content of apples (at least 8.5% ABV)

The CIDER Act can help level the playing field between beer, wine, & cider. They tried to pass this in 2013, but no such luck (source). In February 2015 this passed the Senate Finance Committee, and now awaits the Senate floor (source). In August there were some additional meetings (source). So, hopefully there will be progress soon. Note that there are also taxes at the state level, which are separate from this act.

Please support the CIDER Act! The U.S. Association of Cider Makers website says what we can do. Take action.

2 Towns Cider Master Reserve Batch No. 01, Barrel Select Blend

August 18, 2015August 18, 2015 cidersays 2 Towns, review 2 Towns, barrel aged, Barrel Select Blend, Batch No. 01, cider, Cider Master Reserve, cider review, hard cider, hard cider review

Review of Cider Master Reserve Barrel Select Blend Batch No. 01 from 2 Towns. Special thanks to Dave Takush (head cidermaker & co-owner) and Aaron Sarnoff (co-owner) to answering my e-mail and providing some great additional information about this rare cider!

Cider: Cider Master Reserve Batch No. 01, Barrel Select Blend
Cidery: 2 Towns
Cidery Location: Corvallis OR
ABV: 6.9%
How Supplied: 750ml glass bottle

Availability: special release (May 2015), probably only found in WA & OR. However, 2 Towns cider is general is available in OR, WA, CA, AK, HI, NV (limited), ID, IL (Chicago), & MN (Minneapolis).

Cider Master Reserve Description: Inspired by the rich history of cidermaking, our Cider Master Reserve Series holds nothing back. We utilize rare heirloom cider fruit from the Pacific Northwest to create ciders that pioneer beyond the modern palate. You are holding in your hand the ultimate culmination of science, culture, and history,. Enjoy the result.

Barrel Select Blend Description: Batch No. 01 of the Cider Master Reserve series is a traditional English-style cider made from a blend of our finest locally-sourced heirloom cider apples. Aging in a variety of select vintage casks lends a depth of uncommon character to this bold, dry cider.

Locally Sourced Apple Varieties: Ashmead’s Kernal, Bramley’s Seedling, Chisel Jersey, & Newtown Pippen apples

Barrel Blend: rum (35%), bourbon (27%), white bordeaux (20%), & brandy (18%)

Ingredients: Fresh-pressed NW heirloom apples, sulfites

Additional Information from 2 Towns: This is No. 1 in a forthcoming series of Cider Master Reserve batches, focusing on specific ingredients, orchards, and styles that pioneer beyond the modern palate. This barrel blend was meant to be a high-acid, food friendly, dry cider, that has subtle hints of sugar cane, oak, and floral/fruit notes from the rum, white bordeaux (chardonnay), and brandy barrels respectively. The ciders in the series are meant to be elegant, complex and not ‘oak bombs’ or overly sweet modern style ciders. The majority of the acidity comes from Bramley’s Seedling, an old-world English apple used for baking and cider back in the UK. All the apples were sourced locally from small heirloom apple orchards in the Willamette Valley and Hood River.

Cidery Description: 2 Towns was founded in 2010 by partners Lee Larsen and Aaron Sarnoff. Dave Takush joined us shortly thereafter. All three of us grew up together in the Corvallis, OR area. We’ve had explosive growth since our inception at which point we had intended to produce and distribute cider to the Corvallis, OR and Eugene, OR areas only (incidentally, the 2 Towns of our namesake). It became readily apparent that our initial vision needed to grow as we hit our maximum capacity in our first production space (a converted 1,000 sq ft garage) in roughly 2 months. We’ve since built 2 new production facilities with a total of 25,000 sq ft of production space and our team has grown to over 30 people to help us to distribute to 9 states and counting.

Over this time, we’ve kept to our original goal of bringing craft hard cider back to the people. We feel that a craft cider is made with fresh-pressed fruit and contain no artificial flavorings. Our fruit is all sourced in Oregon & Washington and all of our ciders are also free from added sugars other than those present in the juice and in some cases local honey. We feel that cider doesn’t need to be sweet to express the natural flavors of the fruits we ferment.

2 Towns Ciderhouse planted an orchard in 2011 with all traditional cider apple varieties such as Kingston Black, Dabinett, Jersey Brown Snout, and many others. 2 Towns has also contracted with several growers in the Willamette Valley and beyond to grow additional traditional cider fruit.

Price: $16.25
Where Bought: Full Throttle Bottles in Georgetown area of Seattle WA
Where Drank: home
How Found: I believe I saw a press release at NW Cider and a review at Cider Journal. So, I was happy to get a newsletter from Full Throttle Bottles that said they had some in stock! I hurried over to get my hands on it. I am a huge sucker for both barrel aged and special release ciders.

First Impression: Pale yellow, moderate carbonation, dry apple-champagne scent.

Opinion: Dry. This is a very crisp, refreshing, and pleasantly acidic champagne-like cider. Effervescent mouthfeel and light body. No significant bitterness or tartness. I usually avoid dry ciders, but due to the lack of bitterness, this cider was very drinkable for me. I think between the lack of bitterness and the flavor & body, I perceived this cider as slightly sweeter than it is. It was even smoother when it warmed up a bit. So, I would recommend trying this cider somewhere between fridge and room temperature. However, I found there was little discernible barrel influence. I picked up some notes of citrus, pear, and possibly vanilla.

I wouldn’t describe this cider as complex or bold. However, it was very tasty! The bottle was quickly emptied, as I had houseguests to share it with, and it was very well-received. We opened it before dinner and unfortunately there was none left to actually accompany the meal. I look forward to whatever 2 Towns comes up with next! It appears they are tasting Reserve Batch No. 02 at their Harvest Party in October, so it shouldn’t be too long of a wait.

Most Similar to: Ace Blackjack 21, another special release cider. It is a Gravenstein single varietal, Oak Chardonnay barrel aged. I also found it to be very champagne-like. However, I liked the 2 Towns cider much better.

Closing Notes: Try 2 Towns’ Cider Master Reserve Barrel Select Blend if you can find some! This is a very well-composed cider, great for summer, or as a champagne alternative (although not fully sparkling).

Have you tried 2 Towns Cider Master Reserve Batch No. 1 ‘Barrel Select Blend’? What did you think?

Smith & Forge Hard Cider

August 16, 2015August 14, 2015 cidersays review, Smith & Forge cider, cider review, hard cider, hard cider review, Memphis, MillerCoors, Smith & Forge, Uncharted Hard Cider Company

Review of Smith & Forge Hard Cider. I haven’t got around to trying this one, so why not? I don’t discriminate when it comes to cider. If I like it, I drink it / buy it again.

Cider: Smith & Forge Hard Cider
Cidery: Uncharted Hard Cider Co.
Cidery Location: Memphis TN
ABV: 6.0%
How Supplied: 12oz can (or 16oz can)

Availability: wide release

Cider Description: Presenting Smith & Forge Hard Cider, a sturdy drink for the hardy gent. Launching nationally this month (March 2014), Smith & Forge is a hard cider fermented in the tradition of days gone by. With a rich amber color, 6% alcohol by volume (ABV), a distinct, not-too-sweet taste and a fantastically crisp finish, Smith & Forge is built to refresh.

Cidery Description: Smith & Forge is a MillerCoors product…nuff said

Price: ~$2 for a single can (a six pack runs about $7-8)
Where Bought: Total Wine (although its available almost everywhere)
Where Drank: home
How Found: I’ve seen it advertised and someone said they thought it was similar to Woodchuck, so I thought I may as well try one for research purposes…

First Impression: Deep bronze amber (is this actually real? coloring isn’t listed though…). Almost no carbonation. Sugary fake apple smell.

Opinion: Very sweet. This has a syrupy sweet apple taste. I actually like sweeter ciders, but I think because of the lack of carbonation, it made it seem even sweeter. Its an alcoholic apple juice type of cider. I don’t detect any tartness. There is the slightest amount of bitterness in the finish. Hints of a caramel flavor. I wouldn’t even describe it as a smooth & crisp cider, as it is too syrupy & fake tasting for my liking. Overall this is a very simple cider without much depth. I think with a lot more carbonation and a bit less sugar it wouldn’t be too horrible. I’m still curious about the color, as even barrel aged cider doesn’t often get that deep of an amber, and it looks like the color of the Woodchuck ciders which (unfortunately) add coloring.

Closing Notes: I think people in their early 20s who want a “cider” which tastes like apple juice but has alcohol will like this. Besides that, it doesn’t have much going for it. MillerCoors is definitely marketing this stuff like crazy! Their marketing it to men is an interesting strategy. Sadly, this is another cider by “Big Beer”, and further, one that tries to hide that fact. Of the commercial ciders I’ve tried, I find Woodchuck to have the best tasting ciders in general.

Have you tried Smith & Forge? What did you think?

Argus Fermantables Ciderkin

August 14, 2015August 3, 2015 cidersays Argus, review Argus, Argus Cider, Argus Fermentables, Austin, cider, cider review, Ciderkin, hard cider, hard cider review, sparkling cider

Review of Ciderkin from Argus Fermentables, a traditional dry sparking cider. This is the first cider I’ve tried from Texas! The Fermentables line is a newer branch from Argus, offering cider in six packs instead of 750ml bottles, and currently includes Ciderkin and Ginger Perry (link). Ciderkin was released Match 2015. Their traditional cider line is released by vintage and includes a number of sparking options, and they even have a sparkling Tepache (fermented pineapple juice with spices).

Cider: Ciderkin
Cidery: Argus Cidery, Argus Fermentables line
Cidery Location: Austin TX
ABV: 4.5%
How Supplied: 12oz glass bottle (six pack)
Availability: year round, semi-limited release (mostly TX?)

Cider Description: Based on nostalgic profiles of ciders everyone first experienced, Argus Ferementables Ciderkin delivers a straightforward apple palate, yet finishes dry and tannic. Traditional Ciderkin is made from reconstituted apple pomace that is pressed and fermented wild to produce a low ABV-dry cider style. Expounding on that tradition, we have employed a yeast blend that finishes dry, yet still preserves a prominent stone fruit nose and apple palate.

Tasting Notes: Apple, Cherry, Caramel, and Citric Nose. Round apple palate with dry, tannic quick finish. No candy-liger, and exceptional with food.

Cidery Description: Argus Cidery is the first cidery in Texas, founded in 2010. They specialize in sparkling and still European-style Basque-influenced ciders and currently use only Texas-grown apples. The Argus Fermentables brand expands the cidery’s reach by featuring ciders that are not necessarily European in style and by sourcing apples from outside the region.

Price: $2.50 for a single 12oz bottle (priced individually; one source said $10 for a six pack though)
Where Bought: Full Throttle Bottles in Georgetown neighborhood of Seattle WA
Where Drank: home
How Found: Browsing. The unique neck-less bottle drew me in, the the low cost and cidery location (Texas of all places) convinced me to give this cider a try.

First Impression: Definitely sparkling (I even waited a minute to take this photo). Pretty champagne-like color. Smells dry, of apples & pears?, earthy, of citrus, and acidic.

Opinion: Dry, but of an easier to drink variety that doesn’t immediately turn me off to the cider like many drier ciders do. This is a clean & crisp tasting smooth cider which is light & citrusy. It has a quick finish but some lingering (pleasant) aftertaste. There is a bit of acidity, bitterness, and astringent drying tannins at the end, but not overly so. This cider has a bit of an earthy funk. I even pick up a hint of vanilla. There is only a slight tartness. The sparking mouthfeel was enjoyable (I’m typically a big fan of sparkling ciders). I don’t however notice cherry or caramel as Argus’ tasting notes specified, but I admit my palate isn’t refined. I would describe Ciderkin as unique but not bold. I nibbled on some crackers while enjoying this cider before dinner, which worked well. Ciderkin is a refreshing cider for summer.

Interesting Fact: As discussed a bit in Argus’ description of this cider, Ciderkin is a traditional term to describe cidermaking by fermenting reconstituted apple pomace (pulp remaining after crushing apples). As the pulp is diluted, the alcohol content is significantly reduced.

Closing Notes: This is a great introduction to drier ciders, and fairly unique. Give it a try if you can find some! From what I’ve found online, it appears very lucky that I was able to find this in my area as I can’t find much of anything about it being released outside of TX.

Have you tried Argus Fermentables Ciderkin, or anything else Argus Cidery produces? What did you think?

Schilling Oak Aged

August 12, 2015August 12, 2015 cidersays review, Schilling can, cider, cider house, cider review, Finnriver, hard cider, hard cider review, Oak & Apple, Oak Aged, Schilling

Review of Schilling Oak Aged. This is my favorite Schilling Cider out of the seven I’ve tried. Interestingly enough this cider is not oak barrel aged, but instead uses American oak chips in the fermentation and racking process to impart the oak flavor. I’ve seen this done with other alcoholic beverages (such as whiskey) to be able to more quickly release a product, as barrel aging can be time consuming. Chips can also cost significantly less. Some traditionalists may call this “cheating” though. Here is a cool barrels vs. chips blog post from ALEHEADS from the beer world.

(and yes of course the can I chose to drink/photograph out of the four has the dent…)

Cider: Oak Aged
Cidery: Schilling Cider Co.
Cidery Location: Auburn WA (with Cider House in Fremont area of Seattle WA, and a brand new tasting room which opened July 31 2015 at the cidery in Auburn WA)
ABV: 6.5%
How Supplied: 12oz can
Availability: Year round, semi-wide release (probably more so in the PNW)

Cider Description: Pours a hazy straw gold color with aromas of apples, cinnamon, vanilla, and oak with some smokiness. Flavors of apple, cinnamon, vanilla and oak with a nice spice finish. Fermented and finished on 100% NW oak this cider has a scotch taste complemented by a very smooth and lingering finish.

Cidery Description: Craft cider company founded in 2012 in Seattle WA. They use only local apples. Their current line up includes Hopped, Ginger, & Oak Aged in four packs of 12oz cans, Gold & Dry in four packs of 16 oz cans, and Spiced, Chai, Chaider, & Grapefruit special releases in 22oz bottles (Grapefruit is also now in four packs of 16 oz cans). Their Cider House also has a large number of cider offerings only available there, such as Berry & Sriracha Lime. Note that they cite product protection, convenience, and environmental reasons for using cans for their regular lineup.

Price: $6.50 / 4 cans
Where Bought: Total Wine (I’ve also seen it at Fred Meyer, Whole Foods, Full Throttle Bottles, Special Brews, Schilling Cider House, etc)
Where Drank: home
How Found: Browsing awhile back. I’ve had this cider a few times.

First Impression: Pale champagne hue. Very light carbonation. Mild apple, oak, smoke, & vanilla scents.

Opinion: Semi dry. This is a nice mild oaked cider. I can’t really tell that it is with wood chips and not barrel aged, but I don’t have too refined of a palate. Oddly enough I pick up very little spice in this (which is good as its not something I enjoy), in contrast to most folks who notice cinnamon & cloves. I do however pick up the vanilla and some mild smokiness. Like most ciders, it starts sweeter and finishes a bit drier. It is a quick finishing cider, and I pick up a bit of acidity at the end. The flavor really reminds me of champagne / sparkling cider, but less bubbly of course. I think more carbonation and oakiness would be nice in this cider, as its on the mellow side. However, it makes for easy drinking.

Most Similar to: Finnriver Oak & Apple, which I tried at the Schilling Cider House after being surprised they didn’t have their own Shilling Oak Aged on tap. I give a slight edge to Finnriver over Schilling after tasting Schilling again (in my Schilling Cider House tasting notes I had thought the opposite). There is however quite a cost difference between the two cider brands, with the Finnriver typically costing much more (although it appears Finnriver Oak & Apple isn’t currently available in bottles?). Interestingly enough the Finnriver Oak & Apple is barrel aged. I can’t however pinpoint why I have this preference without tasting them side by side.

Interesting Fact: Founder Colin Schilling is the great-great grandson of August Schilling, founder of Schilling Spice Company (now McCormick). (Source)

Closing Notes: This is a solid and enjoyable cider. The affordability is a nice bonus.

Have you tried Schilling Oak Aged? What did you think?

Cider Tasting Terminology 101

August 11, 2015August 2, 2015 cidersays cider education cider, cider education, cider tasting, cider tasting education, cider tasting terminology, cider tasting vocabulary, cider terminology, cider vocabulary, hard cider

As my cider journey has evolved and I’ve been reviewing ciders, I’ve been more interested in cider tasting (descriptor) terminology. So, I thought I’d share some common cider tasting vocabulary:

TERMS

Acidity: The presence of significant malic acid, which causes a sharpness, briskness, sourness, or “zing” in a cider.

Aftertaste: The lingering taste of the cider on the back of the throat, hopefully pleasant.

Apple juice concentrate: Syrup from apple juice with water content reduced. Often used in commercial cidermaking to cheaply make a sweeter cider.

Balanced: A cider which has no single component (such as sweetness, bitterness, or acidity) as overpowering.

Barrel aged: Further aging of a cider in a wood barrel, which influences the cider, imparting additional flavor. This can add a good deal of complexity. Note that cider can also be barrel fermented.

Bittersharp cider apple: High acid and high tannin apples.

Bittersweet cider apple: Low acid and high tannin apples.

Brix: Residual sugar content in liquid (sweetness). One degree Brix is 1 gram of sucrose in 100 grams of solution Measured using a hydrometer (which also can tell you the Alcohol by Volume, ABV, and specific gravity, relative density of the liquid). A formula can be used to determine Brix and in turn specific gravity if you know how many grams of sugar there are in a certain amount of cider.

Clarity: A cider’s opacity. Brilliant, clear, slightly hazy, hazy, or cloudy.

Cloying: Sticky, tacky, syrupy, or sickly sweet in taste & mouthfeel.

Diacetyl: Aroma and flavor described at butter, butterscotch, or toffee.

Ester: Sweet chemically artificial, banana, or tropical fruit flavor or aroma.

Mouthfeel: The feel / impression of the cider in the mouth. Its body, weight, texture, etc.

Sharp cider apple: High acid and low tannin apples.

Single varietal: Cider made from only one type of apple (in contrast to most cider which are blends).

Sugars: Yeast ferments sugars to alcohol. Sugar may be added to aid the fermentation process.

Sweet cider apple: Low acid and low tannin apples.

Sweetness: Taste associated with sugars in cider, including vanilla, honey, or syrup notes. The percentage of residual sweetness makes a cider sweet, semi-sweet, semi-dry, or dry. There can often be a difference between measured and perceived sweetness though, and acidity plays a big roll.

Tannins: Contribute to bitterness and astringency. Can cause a mouth-puckering taste and in excess can dry the mouth.

Sources:
Drinking Cider, Cider Glossary
Cider Monger, Cider Glossary
Candle Wine Project, Cider Tasting Vocabulary
United States of Cider, Terminology Category

LINKS

I’m no expert, so I think often the experts can explain things better than I can, Here are some great bonus links:

Previously posted links to a great video series from Schilling on Cider Tasting

Previously posted cider tasting guide

Article on cider apple varieties.

Cider style guidelines from Beer Judge Certification program

Blackthorn Cider

August 9, 2015August 2, 2015 cidersays Blackthorn, review Blackthorn, cider, cider review, hard cider, hard cider review

Review of Blackthorn “Dry English Cider”, the U.S. import version.

Cider: Blackthorn
Cidery: Gaymer Cider Company, a subsidiary of C&C Group Plc (who also owns Magners)
Cidery Location: Shepton Mallet (Mendip District, Somerset England)
ABV: 6.0%
How Supplied: 16.9 oz can
Availability: year round, wide release, four packs of 16.9 oz cans

Cider Description: Blackthorn is a dry, yet sweet apple cider with bushels of flavor to quench your thirst on even the hottest days.

Cidery Description: One of the country’s best-known and most loved ciders, Blackthorn is firmly rooted in the rugged hills of Somerset – a county which inspires a spirit of courage and determination, with its distinctive clean, crisp taste, Blackthorn Cider is founded on a passion to never settle for ordinary. Grab life by the thorn.

Price: $5 / 16.9 oz can at a restaurant (retail is $9 for 4 cans)
Where Drank: Stellar Pizza in Georgetown area of Seattle WA (they also had Schilling Ginger cans available), which is an awesome pizza joint by the way
How Found: I’ve seen it while browsing Total Wine (they often place it next to the cinnamon whiskey), and seen some reviews online. However, this time it was only a choice between two ciders, which was easy as I don’t like ginger.

First Impression: Medium orange amber. Slight carbonation. Seemingly fake English “apple” scent.

Opinion: Between semi-dry and semi-sweet. Slightly rich syrupy taste with only a slight bitterness. Interestingly enough the ingredients are “cider, glucose-fructose syrup, citric acid, ascorbic acid, colour, contains sulphites”. So, like most commercial products, this isn’t “real” cider. Not very complex of a flavor. I find it interesting they import so many of these “fake” ciders. It was easy to drink and went well with pizza though. I easily finished the entire can even though it was the middle of the workday!

Most Similar to: Crispin Browns Lane, which I reviewed recently. Interestingly enough both ciders are at exactly the same price point in my area. I much prefer the Crispin Browns Lane though, which seemed more flavorful and “real” (although it also has added ingredients, sucrose, ascorbic acid, & sulphites).

Closing Notes: This is a fairly solid commercial cider that I would choose over Angry Orchard, Strongbow, etc, if it was offered while I was out. I probably wouldn’t however choose to buy this, in contrast to Crispin Browns Lane.

Have you tried Blackthorn? What did you think?

Interview (Q&A) with NV Cider

August 7, 2015August 2, 2015 cidersays interview, NV Cider cider, cider summit seattle, cidermaker interview, hard cider, interview, Neigel Vintners Cider, nv cider, perry, Wenatchee

Kevin & Mark Van Reenen, brothers and co-founders of Neigel Vintners (NV) Cider out of Wenatchee WA, were nice enough to answer my request for an interview.

NV Cider currently offers four varieties, Pear Essentials, Pearfect Pie, Hoppin’ Pear, & Ginger Pear (past varieties have included Half Past Prudent, Cider Baron, & Forgotten Virtue). I’ve reviewed Half Past Prudent here at Cider Says, but my favorite so far is Pear Essentials.

sign board

The following are their answers in response to my interview questions. The only changes I have made were formatting and some added information on upcoming cider events indicated with brackets. All photos in this article are from NV Cider’s Facebook page and NV Cider’s website, as everything is better with pictures. Enjoy!

(1) What was your inspiration in starting NV Cider?

We have a deep respect for the fruit that fostered our valley especially for the pears we grew up tending with the family.

(2) I understand that the company is named after your grandfather, Sylvester Neigel, and that “Vintners” is a name for a wine maker/merchant. Why did you choose to use a wine descriptor for your perry company name?

We always knew we wanted to keep the Neigel name going somehow as our grandfather just had two daughters. When considering what to use with Neigel we thought vintners worked well for two reasons…first the word itself connoted craft beverage to us and secondly, from early on, we knew that we wanted to shift into NV Cider.

(3) Were you interested in cider/perry any time before taking over your grandfather’s pear orchard, or was that the first time?

There were a couple of trips to the UK that really enhanced a love of cider that we had engrained for many years previous to that.

(4) When developing a new variety, what is your process? ie. Do you go in wanting to yield a certain flavor profile, is it from playing around with new methods & ingredients and finding something you like, or something else?

By in large, new varieties are quite calculated and in direct response to customer feedback and market analysis. Hoppin’ Pear was a unique convergence of market opportunity and making something that the two owners really wanted to be able to drink themselves

(5) My favorite of your perries that I’ve tried is what appears to be the sweetest one, Pear Essentials (I guess I have a bit of a sweet tooth), which I find to have a very pear-forward flavor more than anything I’ve tried (even other back sweetened products). Do you have anything extra to share about that variety, such as how it was developed?

That product is our flagship and has enjoyed more attention than any of our other flavors. It received more versioning and refinement than anything we’ve done as we really wanted something true to pear flavor and as far from artificial as possible.

(6) Some folks would go so far as to say that back sweetened cider/perry isn’t “craft”; do you have an opinion on that?

I would actually argue that it is more craft. The finished product doesn’t get to be complete after just a careful fermentation and settling. When that is done it takes more work which includes careful ‘blending’ to introduce its own pre-fermentation juice at the right time and quantity to bring a really natural flavor.

(7) Do you have a favorite perry that you make?

One owner prefers Hoppin’ Pear as the best of beer and the best of cider and the other owner is still a fan of the first one we ever made which is a small batch single varietal run that is available only in September most years…Half Past Prudent.

(8) Do you have any favorite ciders or perries?

Absolutely, the two main offerings from Left Field Cider Co. in BC. Whenever we have a chance to head over the border our first purchases are Little Dry and Big Dry. Plus the cider makers are super fun.

(9) Your new packaging looks awesome! The use of metal bottles is quite unique. Did you hire a designer, or did you have a pretty good idea of what you wanted when you went to the label & bottle manufacturer?

Very early in our studies of the market environment we stood in front of the cider cooler at Chuck’s Hop Shop in Seattle and wondered which one we should start with. It was right there that we committed to never using an amber color 22oz glass bottle. We knew exactly what we wanted when we stipulated the exact pantone color and bottle dimensions to the manufacturer. The over-all marketing has been one of our favorite parts of the endeavor.

(10) Are there any different considerations for bottling in Aluminum instead of Glass? What was the reason you went that way (uniqueness, to protect the product from UV list, etc)?

A few factors include the ability of aluminum to help with the cooling of the product. The colder our perry is when it’s served, the more the pear flavor jumps forward. Uniqueness was another pro but actually a con that we considered was the fact that aluminum wouldn’t show off the refreshing light green color of the beverage. In the end it was a pretty easy decision to go with those bottles even though they are significantly more expensive than any other options we found.

(11) Do you have any plans for a tasting room?

Without a doubt we would love to have one as soon as possible. We have already started the ball rolling on purchasing the exact property we want and have lots of ideas for the finishings. Having recently received some huge orders, the tasting room is unfortunately further toward the back burner than we would hope.

(12) What is your marketing strategy / target market?

Although we have a higher end product with the pear base, we want this alternative to more sugary substitutes in consumption to be approachable by a broad market base. We have done and are doing everything possible to allow us to continue selling our products at a reasonable price point so that as many people as possible can enjoy our passion.

(13) What changes have you noticed in the Washington cider/perry scene lately?

Luckily we have seen cider take over more tap handles at on-premise locations which is definitely moving cider in the right direction. As for perry, we are still enjoying being one of only a few companies nationwide that do only perry. We have had the opportunity to educate many accounts on the difference between pear cider and perry.

(14) Will NV Cider be at any upcoming tasting events in Washington such as Cider Summit?

You bet, in the next couple of months we will be at:

Summer Cider Day – Port Townsend [Sat Aug 8, 12-5pm, Northwest Maritime Center, website]
NCW [North Central Washington] Wine Awards – Wenatchee [winners announced at Wenatchee Wine & Food Festival, Sat Aug 22, 6-9pm, Town Toyota Center in Wenatchee; website]
Sausage and Cider Festival – Covington [Sat Aug 22, 4-8pm, Convington Community Park, website]
Bacon, Eggs & Kegs – Seattle [Sat Aug 22, 11am-3pm, Centurylink Field, website]
Cider Summit Seattle – Seattle [Fri Sept 11 (3-8pm) & Sat Sept 12 (12-6pm), South Lake Union, website]
Fall Wine Walk – Leavenworth [Sat Sept 12, 12-6pm, 20 locations in downtown Leavenworth, website]
Cider Swig – Gig Harbor [Sat Sept 26, 12-5pm, Sehmel Homestead Park, website]

among several others

(15) Should we expect any new varieties soon?

We are debuting Cherry Perry at the Seattle Cider Summit. This is a mature version of one of the first flavored ciders we tried years before becoming a company when we were just hobbying.

(16) Anything else you’d like to share?

Our approach of providing flavorful perries without added refined sugar is a backbone of the company and will drive our growth for years to come.

brothers

Thanks again to Kevin & Mark Van Reenen from Neigel Vintners (NV) Cider! I look forward to checking out their new Cherry Perry variety at Cider Summit Seattle. I’ll also have to try Left Field Cider Co. (if I can find some), as that is the second recommendation I’ve seen for them.

Eaglemount Quince

August 6, 2015August 2, 2015 cidersays Eaglemount, review cider, cider review, eaglemount, hard cider, hard cider review, port townsend, Quince

Review of Eaglemount Wine & Cider’s Quince cider. Note that this is apparently the only commercially-produced Quince cider (although it has been used in low quantities in cider blends). From the description below it doesn’t appear to be a single varietal, but pretty close. Here is a cool NY Times article on Eaglemount’s Quince, focusing on the apples, In Praise of the Misunderstood Quince.

(sorry for the wrinkled label…I guess my fridge is a bit humid!)

Cider: Quince
Cidery: Eaglemount Wine & Cider
Cidery Location: Port Townsend WA (note they are currently moving the tasting room)
ABV: 8.0%
How Supplied: 750 ml clear glass bottle with a handy flip-top to reseal after popping the metal cap

Availability: Very limited release. Distributed in Seattle WA & Portland OR, a Port Townsend WA area Farmer’s Market, Eaglemount’s tasting room in Port Townsend WA, and Eaglemount’s online store. They also offer a cider club!

Cider Description: A one of a kind cider made with Certified Organic Quince and heirloom variety apples. This unique complex cider has notes of pineapple, grapefruit, honey, and more. The Quince were grown in Washington’s San Juan Islands. Enjoy this delightful cider with roasted pear salad, light entrees, or as a chilled afternoon cordial by itself or mixed with your favorite spirits. Our Quince Cider was featured in the New York Times April 2012 in an article on quince. Won Best Specialty Cider in SIP Magazine in 2013.

(Quince apples, a photo from Eaglemount’s Facebook page)

Cidery Description: We started our winery in 2006 here on the Olympic Peninsula in northwest Washington State. We own one of the original homesteads in the area and started making wine and then hard cider from the wonderful heirloom apples from our homestead orchard in 1996. Some of the varieties include: Gravenstein, Winter Banana, Jonathan, Roxbury Russet and more. We also have a cider orchard with French and English varieties of cider apples.

They have six cider varieties (Quince, Rhubarb, Ginger, Homestead Semi-Sweet, Homestead Dry, & Boot Brawl), one mead variety (Apple), one Cyser (mead-style cider), and five wine varieties listed on their website (online store), but it appears they have more (at least at their tasting room) from the reviews I’ve read.

Additional Info from Trudy Davis, the vintner at Eaglemount, in Response to My Request: Our winery is located on an 1883 Homestead that has the original apple trees. These were the foundation for our first ciders. All of our apples come from a 20 mile radius here on the Olympic Peninsula. The quince come from a certified organic orchard in the San Juan Islands. Quince is a hard to describe flavor; honeysuckle, tropical fruit, and grapefruit are some descriptors.

Price: $20.50
Where Bought: Full Throttle Bottles in Georgetown area of Seattle WA (I’ve also seen Eaglemount ciders at Special Brews, but not Quince)
Where Drank: home
How Found: Browsing, and I’ve read some reviews. I’ve had my eye on Eaglemount and was deciding what variety would be best for me to try. This definitely fit the bill!

First Impression: Carbonated upon pouring. Fairly clear yellow amber. Distinctive scent, which I assume is the Quince apples, with a tropical flair.

Opinion: Semi-dry, but due to the “sweet” flavors, it comes across a bit sweeter than I think it actually is. Carbonated mouthfeel. Very distinctive complex flavor which I agree is difficult to describe. I definitely pick up tropical aspects, some vanilla & honey, and a touch of an herbal/floral quality. It has only a slight tartness, and no bitterness, which can be difficult to accomplish with a drier cider. This is a very well crafted cider–mighty fine! It drinks more like 5% than 8% ABV; very smooth. There are also some wine-like qualities to this cider, but not enough to discourage me, which often occurs with wine-like ciders.

Most Similar to: Reverend Nat’s Revival, which also has some tropical aspects to it. Eaglemount by comparison is slightly less sweet and has a more distinctively complex flavor.

Closing Notes: Epic cider–highly recommended! I really enjoy complex ciders like this. Eaglemount Quince is definitely a treat, worth the higher price tag. I look forward to trying more of their ciders. This variety definitely stuck out for me when choosing one, and from what I read, it seems very well received (most posts about Eaglemount seem to mention Quince). I think I’ve mostly seen their Root Brawl (hopped cider) and Cyser (mead-style cider) around me.

Fun Fact: Finnriver and Alpenfire are in the same Port Townsend area as Eaglemount; see this cider route map. Roadtrip anyone?

Postscript: I wish more craft cideries offered their product in smaller bottles. For folks like me without someone to share the cider with most of the time (my hubby is more into spirits, beer, & wine), a 750ml bottle of a relatively high ABV cider is a bit much for one sitting. Also, a smaller bottle would lower the price point. 500ml is a more manageable size. I made a big dent in emptying the bottle, but had plenty left to drink a second night. The flip top closure worked fairly well, especially at re-carbonation, and there was very little change in the cider’s flavor (as I’ve had happen before, it mellowed out just a bit).

Have you tried Eaglemount Quince? What did you think?

Do I have a Cider Problem?

August 4, 2015August 2, 2015 cidersays misc cider, cider collection, cider inventory, hard cider

My cider collection keeps growing faster than I can drink it! I was clearing out the pantry to accommodate some Costco items, and since most of my cider inventory was out on the kitchen floor, I added the rest to take a group shot:

Its still dominated by Woodchuck…a lot of Winter Chill, and some Barrel Select, Summer Time, Amber, Gumption, & Out on a Limb Oopsy Daisy, and even a Sour Cherry, the last Cellar Series before they moved to the Out on a Limb series. Woodchuck holds a special place in my heart between it being the first cider I tried (Amber, a few years ago), my being one of the winners of their Ciderbration (new cidery opening) contest in 2014, all the varieties they offer, and it being my favorite commercial cider.

However, there are also plenty of interesting selections I’ve picked up lately. I think this is the complete list in the photo above, in no particular order:

Eaglemount Quince (the half drank bottle on the far right lol)
Dragon’s Head Wild Fermented
Millstone Cobbler
Dan Armor Cuvee Brut (a $5 find at Trader Joe’s)
2 Towns Cider Master Reserve, Batch No. 01 Barrel Select Blend
Finnriver Honey Meadow
Aspall Imperial
Reverend Nat’s Revival
Thistly Cross Whisky Cask
2 Towns The Bad Apple
Tieton Cidermaker’s Reserve
Sheppy’s Oak Matured
Original Sin Pear
Smith & Forge
Angry Orchard The Muse
Worley’s Premium Vintage
Nashi Orchards Perry
Argus Ciderkin
Dublin’s Pub
Attila Scourge of God
Red Tank Happy Cider
Freyeisen Apfelwein
Crispin Browns Lane
Ace PIneapple
Schilling Oak Aged
Spire Mountain Dark & Dry

Quite the mix of craft & commercial and local & imported. Lots of new ciders to review!

Have you tried any of these ciders? How much cider is too much? Or, could you never have enough cider on hand?

Woodchuck Gumption

August 3, 2015August 2, 2015 cidersays review, Woodchuck bittersweet, cider, cider review, Gumption, hard cider, hard cider review, Woodchuck

Review of Woodchuck Gumption, released March 2015, the newest addition to Woodchuck’s Core lineup. Their other core ciders are Amber, Granny Smith, 802, Pear, Raspberry, Local Nectar, & Hopsation. Pretty sweet packaging, huh?

I tried Gumption previously and for some reason I wasn’t impressed, but I thought it was worth a second taste since it has been very well received. No idea why I didn’t like it last time, but this time, I did! Maybe because it was hyped so much I was expecting something epic? Woodchuck has even been having nationwide circus-themed release parties.

Cider: Gumption
Cidery: Woodchuck
Cidery Location: Middlebury VT
ABV: 5.5%
How Supplied: 12oz bottle
Availability: year round, wide release, six packs of 12oz bottles (and now cans)

Cider Description: Bold and unique. Legendary showman P.T. Barnum once noted, “everybody drank cider-spirits called ‘gumption’.” Our Woodchuck GUMPTION™ celebrates the spirit of P.T. Barnum and those with the gumption to follow their own path. We pair the fresh juice of common eating apples with dry (European Bittersweet) cider apples to bring you a bold and unique drinking experience.

Cidery Description: Here at the Woodchuck Cidery in Vermont, we handcraft every batch of Woodchuck Hard Cider. Our Cider Makers utilize the highest quality ingredients and meticulously oversee each small batch from start to finish. We reinvigorated American cider in 1991 and continue to lead the category through our commitment to craft innovative and refreshing hard ciders.

Price: ~$2 for a single bottle (typically $8-$10 for a full six pack)
Where Bought: Special Brews in Lynnwood WA
Where Drank: home
How Found: There was lots of online hype prior to release, so I had been on the lookout. I picked up my first single bottle at Total Wine just after it was released. This time I had been wanting to try it again, and found some at Special Brews.

First Impression: Clear orange amber color (which appears to be true, unlike their Amber cider variety which adds color). Light carbonation. I only pick up one scent, of ripe sweet apples.

Opinion: Sweet but not very sweet. I like the sweeter start with a touch of bitterness in the (quick) finish. I also like the lack of tartness and the balanced acidity. This is more complex than most of their other ciders, such as Amber, but isn’t all that complex when compared to most craft ciders. I even detect a slight woody earthiness. Gumption is very easy to drink. It doesn’t have all that bold of a flavor, but is unique and tasty. I find it interesting that the bottle says less than 1% natural flavor, but Woodchuck’s website says no added flavors….I wonder which is true.

Most Similar to: Nothing I’ve tried. Most ciders which incorporate bittersweet cider apples are drier craft varieties. This is a unique cider for this segment.

Closing Notes: I quite enjoyed Woodchuck Gumption, and may have to pick up some more. I now think I prefer it over their Amber variety (note this cider has significantly less sugar than Amber, 13 vs. 21 grams in 12 oz). I think this is a very solid commercial cider, but I wouldn’t consider Woodchuck to be a craft cidery. Woodchuck is undergoing a significant re-branding & marketing campaign to compete with Angry Orchard, so I’m intrigued to see what they come up with next!

Have you tried Woodchuck Gumption? What did you think?

Sonoma Cider The Anvil

August 1, 2015August 3, 2015 cidersays review, Sonoma Cider bourbon, cider, cider review, hard cider, hard cider review, Sonoma Cider, The Anvil

Review of Sonoma Cider’s The Anvil, a bourbon flavored cider.

Cider: The Anvil
Cidery: Sonoma Cider
Cidery Location: Healdsburg CA
ABV: 6.0%
How Supplied: four pack of green 12oz bottles (or a single 22oz bottle)
Availability: Year-round, semi-wide release in U.S. (plus Canada & China apparently!)

Cider Description: David and Robert both love Bourbon. We mean love bourbon. Maybe that’s why they didn’t beat around the bush here. Sure, you can age subtly in bourbon barrels. And subtlety is sometimes enough. But, with the Anvil, the real spark ignited when we tossed nuance aside and added a healthy measure of our proprietary barrel-proof bourbon flavor. Suddenly, something intense, alive and memorable happened. To our palates, it offers a clean, lively, aromatic presence with a layered smoky finish. It’s truly integrated and rounded, yet vitally distinct. Enjoy.

Blend of organic Yakima Valley Fuji and Granny Smith apples. 2.7 BRIX. 3.75 pH acidity.

Cidery Description: Sonoma Cider handcrafts the only full line of organic ciders in the U.S., each made with distinctive, all natural, gluten-free ingredients. Sonoma Ciders are produced from freshly squeezed, organic apples in micro batches to deliver intensity of flavor and a refined experience for this rapidly growing category. The company was founded in 2013 by 20-year veteran cidermaster, David Cordtz, with his son and co-founder, Robert Cordtz. Together they combine decades of industry expertise with next generation dynamism.

[at least Alpenfire is also Organic, by the way]

Price: ~$2.50 for a single 12oz bottle (or $8-10 for a four pack)
Where Bought: Special Brews in Lynnwood WA (I’ve also seen it at Total Wine & Whole Foods, among other places)
Where Drank: home
How Found: Initially, by browsing Total Wine. This time thought I had thought it would be an interesting one to review, so I picked up a bottle.

First Impression: Copper amber with a slight yellow sheen. Quite carbonated upon pouring. I smell smokey apple and bourbon

Opinion: Between semi-sweet & semi-dry. I pick up smoke, bourbon, ripe apple, woodiness / earthiness, and caramelized sugar. I like the higher carbonation level of this cider. There is the slightest bit of tartness & acidity, although I tend to be sensitive to that. This is bourbon flavored, not bourbon barrel aged, which is an interesting approach. I quite like the Bourbon flavor (even though I don’t like Bourbon); I think it was done well, is fairly mild, and doesn’t taste fake or artificial. Quick finishing.

I’ve had this cider a few times. I have also tried Sonoma Cider’s other current offerings (Pitchfork, Hatchet, Crowbar, & Washboard), but The Anvil is my favorite, probably followed by The Pitchfork (pear). Apparently Sonoma Cider also has “Dry Zider”, aged in Zinfadel wine barrels, their first Reserve Series, but I haven’t seen it yet.

Closing Notes: Tasty! Fairly easy to drink too. Also, Sonoma Cider is a good fairly widely available craft cider alternative to commercial cider.

Have you tried Sonoma Cider’s The Anvil, or anything else they make? What did you think?

Hard Cider Ice Cream Float, Anyone?

July 31, 2015July 31, 2015 cidersays recipe, Spire Mountain cider, cider float, hard cider, ice cream, Spire Mountain

I’ve been meaning to try a hard cider float, and today was the day! I’ve always thought a float would be best with a dark & sweet cider, and chose Spire Mountain Dark & Dry. Woodchuck Barrel Select was a runner up, and yes I still have a six pack of that, and 2 or 3 six packs of Woodchuck Winter Chill! I image folks who like spiced cider (I don’t) may like their float with spiced cider. I looked for an all natural vanilla ice cream. Unfortunately I couldn’t find any local Vanilla ice cream at Fred Meyer (only vanilla gelato, vanilla custard, and flavored ice cream), but Hagaan Dazs worked just fine.

Ingredients Required:
cider, chilled (approx. 6 oz)
vanilla ice cream (approx. half a cup)
tall glass
long spoon
(straw optional)

Instructions:
Scoop some ice cream into the glass (small chunks are easier)
Slowly pour cider (it may foam quite a bit)
Enjoy!

Bonus:
You likely have some extra cider left to drink afterwards!

The Verdict:
Quite tasty! Very easy to make too. I could barely tell there was any alcohol involved. It looked just like a root beer float, and was kinda similar, although the foam was less sweet and the liquid tasted different. I think I was spot-on with choosing Spire Dark & Dry. I may have to try Woodchuck Barrel Select next, or maybe even Woodchuck Winter. At the end of the day though, as much as I love cider, I may still prefer a root beer float. Fun idea though!

Update: I tried Woodchuck Barrel Select, and have to say it was even better! For some reason the flavor worked even better, maybe due to the richness of the barrel aging? Highly recommended to try a float with Barrel Select. Unfortunately its a winter “Private Reserve” release from Woodchuck (that I stockpile along with Woodchuck Winter).

HUB (Hopworks Urban Brewery) Hard Cider

July 29, 2015July 29, 2015 cidersays HUB, review cider, cider review, hard cider, hard cider review, Hopworks Urban Brewery, HUB, HUB Cider

Review of Hopworks Urban Brewery (HUB) Hard Cider, which was released in June 2015. This is their first and currently only cider offering.

Cider: Hard Cider
Cidery: Hopworks Urban Brewery (HUB)
Cidery Location: Portland OR
ABV: 6.8%
How Supplied: 16oz can
Availability: Year round, currently OR & WA only

Cider Description: With a goal of making a year-round cider with high-organic content, our cider is proudly made from 60% organic apple juice concentrate and 40% fresh pressed apple juice. The cider juice is sourced entirely from the Northwest. HUB Hard Cider is a semi-dry hard apple cider, straw colored with fresh apple aromas. Slightly tart with a Champagne-like acidity, HUB Hard Cider finishes slightly fruit-forward. The cider is naturally gluten-free and is 6.8% ABV. HUB will also offer HUB Hard Cider in 22 oz. bottles this summer.

Price: $3 / 16oz can (typically sold in a four pack)
Where Bought: Special Brews in Lynnwood WA
Where Drank: home
How Found: I had read online they were coming out with a cider, and was reminded of HUB when passing by their creative booth at the Seattle International Beerfest, where they turned a bike into a beer bar complete with taps and storage for kegs, so despite not finding an actual review online, I thought I may as well try it.

First Impression: Pale yellow. Fairly heavily carbonated. Apple champagne-like aroma.

Opinion: Between semi-dry and semi-sweet. Very champagne-like, in both flavor and mouthfeel (carbonation). For me it started off sweet but very quickly bitter & acidic. This is a rather simple straight forward cider that doesn’t reel me in with any interesting flavor notes. I imagine champagne / sparkling wine fans may like this for an intro to cider, but I have found I quickly get turned off to a cider which has bitter, acidic, or tart notes (although not to say that I can’t enjoy a drier cider).

Note that I wouldn’t consider this craft cider, due to the large percentage of apple juice concentrate (which is commonly used to cheaply develop a sweeter cider, and due to low availability of cider apples / time for an orchard to mature). If I’m going to drink commercial cider, I’d much prefer Woodchuck. Here is a cool writeup on the use of frozen apple juice concentrate and such in commercial cider, and what sets craft cider apart from commercial cider, which is something all cider consumers should be informed about.

Although I don’t exclusively buy craft cider (mostly due to cost and often I want a more easy drinking cider), the use of apple juice concentrate is something I am aware of, and think more of the commercial cider makers should be more straightforward about it (like HUB is). I find it interesting though that HUB couldn’t find anything more to say on the can besides 60% organic, gluten free, etc (not even a short description of the cider, sweetness level, etc). I like what HUB is doing with trying to be eco-friendly and using organic juice though.

Closing Notes: Unimpressed. I really don’t have much to say on this cider…

Have you tried HUB’s hard cider? What did you think?

Hard Cider News Edition 2

July 28, 2015July 26, 2015 cidersays news 2 Towns, cider, Cider Log, cider news, Cider Riot, hard cider, hard cider news, Liberty Ciderworks, reverend nat's, Seattle Cider, Sonoma Cider, Woodchuck

Here are some recent hard cider news/articles/links/posts I found interesting and have shared on Facebook lately. To get the latest scoop, like Cider Says on Facebook!

Blogs & Facebook

Cider Log
My favorite cider Facebook group, who is in my neck of the woods. Its a group of folks who enjoy hard cider. They have a cool photo album of the craft cider selection at various stores in the Seattle area, tasting notes, meetups, etc. They are not associated with any cidery, although one member does work for one. I got to meet Sarah over the weekend at a Sonoma Cider tasting she was hosting at Whole Foods!

Rekorderlig and Kopparberg are NOT Cider
Interesting writeup on the Ciderplex Blog on two ciders which aren’t actually cider, as they aren’t made from fermented apple juice. I wonder how many other products are like this? Good thing we have ingredient lists to check out.

The Meteoric Rise of 2 Towns Cider
Story of 2 Towns Cider (from Corvallis OR), from All Into Cider Blog.

Learning to Use Cider in Cocktails
Q & A with Darlene Hayes about her cider cocktails book, from The Cider Journal.

Schilling Cider infographic on craft vs. all other cider
I think its important to know the difference between craft and commercial cider to be an informed consumer. Personally I have nothing against buying commercial cider, and there are a number of selections I enjoy (such as Woodchuck). They can be had for less money, found easier, and make for easy drinking. I do however buy a good deal of craft cider, which is real cider, and often more complex. It feels good to support a local business as well.

News Articles

10 Must-Try New Summer Beers & Ciders
Only one cider on the list unfortunately, Cider Riot’s Lemmy’s Summer Camp (Meyer Lemon Cider), from Portland OR. It caught my eye as it comes in a plastic 2 liter bottle! I spotted something like this at the Schilling Cider House (my first time seeing a cider in a 2 liter bottle), but it could have been another variety of Cider Riot’s. This one is described as Dry with lemon tartness with a creamy overripe butterscotch tannic flavor.

Woodchuck Hard Cider Takes on the Big Guns
Woodchuck’s nearly around the clock production schedule to meet demand while allowing days off, and their new advertising strategy to compete with competition from the big name breweries such as Angry Orchard from Boston Beer.

Hard Cider, Hard Cash: How a Father-Son Team from California is Tackling the Cider Craze
Story of Sonoma Cider (from Healdsburg CA).

Apples, apples everywhere
Cider scene in Poland of all places, where there are a lot of startups as they have an apple surplus due to not being able to export them.

Cider could lead wine drinkers “astray”
Is cider a threat to the wine industry as much as the beer industry?

Behind the scenes at Reverend Nat’s, Portland’s largest cidery (Photos)
Neat writeup of Rev Nat’s with behind the scenes photos!

Video

Made in the Northwest – Liberty Ciderworks
Segment on KXLY Spokane on Liberty Ciderworks.

Text & Video

Olympia Honey Hard Cider, a collaboration of Seattle Cider Co. and the Georgian Room at the Fairmont Olympic hotel. They are featuring the cider in a five course prix fixe dinner dubbed the “Extraction Menu” throughout August. Unfortunately the KING 5 Seattle New Day Northwest segment didn’t say if this cider would be available outside of the hotel’s restaurant & bar, but with some research it appears it won’t be (at least initially). I wonder if you can stop buy and purchase a bottle to go? Sure sounds tasty!

(photo from @FairmontOlympic on Twitter of bees & cider while they were getting ready for the New Day Northwest segment)

Sea Cider Prohibition / Rumrunner

July 26, 2015July 26, 2015 cidersays local, review, Sea Cider barrel aged, cider, cider review, hard cider, Prohibition, rum barrel aged, Rumrunner, Sea Cider, Sea Cider Prohibition, Sea Cider Rumrunner

Review of Sea Cider Prohibition (sold as Rumrunner in Canada). This is my second time trying this cider. I’ve tried a couple other Sea Cider varieties as well. Prohibition is aged in rum barrels!

Cider: Prohibition
Cidery: Sea Cider
Cidery Location: Vancouver Island near Victoria B.C.
ABV: 12.5%
How Supplied: 750ml clear glass bottle (although I bought it by the glass)
Availability: Canada (B.C., Alberta, & Manitoba) and the U.S. (WA, IL, & OR)

Cider Description: Crafted with home-grown heritage apples, Rumrunner’s apples are hand-pressed using our traditional rack and cloth press, slowly fermented with Champagne yeast, then aged in rum-soaked bourbon barrels for a minimum of six months. Aromas of brown sugar and rum show the complexity of this semi-dry sparkling cider. The secret to Rumrunner lies in the barrel. Rich, full-bodied and intriguing, Newfoundland Screech barrels were the inspiration for this semi-dry cider, which opens up to reveal complex notes of molasses, apples, and rum.

Rumrunner cider is our homage to the people who, during Prohibition, ran illicit boats full of liquor across the international line in the coastal waters that can be seen from our Ciderhouse. This seafaring connection was first formed when we obtained Newfoundland “Screech” barrels to age one of our cider blends. Rum and bourbon barrels were once a cidermaker’s only storage option and their use imparted distinctly spirited notes to traditional cider. Our Rumrunner cider blends the juice of highly aromatic apples, such as Stayman’s Winesaps and Winter Bananas (all certified organic), so that the apple aromas match the intensity of the oak and rum notes.

Cidery Description: Sea Cider is a farm-based cidery located on the Saanich Peninsula just minutes from Victoria, on Vancouver Island. Our ten acre farm is home to over 1,300 apple trees, made up of over 50 varieties of heritage apples. Sea Cider opened its farm gate for business in 2007 when owner Kristen Jordan purchased the property with a vision of creating an organic farm and orchard and producing traditional fermented artisan ciders. Since then, we’ve grown to an annual cider production of over 7,000 cases and growing. We continue to pride ourselves on crafting traditionally fermented ciders from organically grown apples.

Price: ~$20 / bottle, but I paid $8 for an approximately 8oz pour
Where Drank: Special Brews in Lynnwood WA, which is an awesome bottle shop & bar combo, with about 15 taps, where usually 1 or 2 are cider. They also sell Sea Cider Prohibition & Pippins by the glass, or will open up a bottle for you for $2. Its a great hangout spot and pretty chill.

First Impression: Deep copper amber. Still. Smells inviting, rich, earthy, and likely to pack a punch.

Opinion: I pick up so many different flavors with this one. Very bold / aggressive / intense and complex. Caramel, brown sugar, rum, brandy?, vanilla, molasses, the list goes on. I find it interesting how most of these are “sweet” flavors, yet I’d call this a semi-dry cider. This cider isn’t very apple-forward, but then again, good craft cider doesn’t / shouldn’t taste like apple juice. It has a woody earthy flavor and a bit of a bite. Long smooth dry slightly acidic finish. Prohibition packs a lot of heat/warmth. Like Liberty Ciderworks Manchuran Crabapple and other high ABV ciders, the word boozy comes to mind, but for me, in a good way. I like the different flavor of the rum barrel aging as opposed to the more common oak / bourbon (or red wine or tequila as I’ve also had).

As it warms up I liked the flavor a bit more, but it also seemed to linger more on the palate. The mouthfeel was thick. I was glad this wasn’t served ice cold. I enjoyed an interesting pairing this this cider, as I munched on some pub mix (cheesy pretzels & crackers). I imagine this would be good with some cheese or even as a cider float. Sea Cider also says it can be served warmed, which would be interesting. its odd how I don’t like aged spirits but enjoy ciders like this.

Closing Notes: Tasty! However, this is something that I enjoyed more with the first half of the glass, as it is a bit hefty to enjoy more than a small pour of. So, I was thankful to have it by the glass instead of a 750ml bottle (although apparently it keeps well).

Have you tried Sea Cider Prohibition / Rumrunner? What did you think?

Saturday Tasting Notes – Sonoma Cider The Crowbar & Possmann Pure Cider

July 26, 2015November 28, 2015 cidersays Possmann, review, Sonoma Cider cider, cider review, Habanero, hard cider, hard cider review, Lime, Possman, Pure Cider, Sonoma Cider, tasting notes, The Crowbar

Random Saturday cider tasting, awesome!

Sonoma Cider The Crowbar

The Crowbar is a limited release Habanero-Lime cider from Sonoma Cider (available since May 2015). I’ve been wanting to try this variety but was unsure if it was something I’d immediately want to dump out, between the spice and the dryness, so I’ve held off. I was lucky enough to attend a tasting event of Sonoma Cider at Whole Foods in Lynnwood WA today (where I got to meet Sarah from Cider Log!). They were offering their Hatchet (apple), Pitchfork (pear), Anvil (bourbon), and Crowbar (habanero-lime) ciders. They also have The Washboard (another limited run cider, with sarsaparilla & vanilla), which I definitely wasn’t a fan of but my husband loved, which they weren’t tasting.

Opinion: With a good sniff some spice is definitely perceived. Upon tasting, I pick up both habanero and lime. The lime is more present than for example Schilling’s Sriracha Lime, which helps calm down the heat. It also had less spice & bite to it than the two other spicy ciders I’ve tried (Schilling Sriracha Lime and Finnriver Habanero), but was definitely spicy. I was expecting it to be much more dry as it only has 2 grams of sugar in 12 oz (1.1 Brix), but I perceived it as semi-dry instead of bone dry for some reason. The sample (a few sips) was drinkable enough, but this isn’t something I’d want to buy even a can of. I just don’t think spicy ciders are for me. More of a novelty? Apparently some folks have got this to cook with. I think I’ll stick with their Anvil (bourbon flavored) cider, which I think is quite tasty.

Possmann Pure Cider

I stumbled across a tasting at World Market today which included a cider, Possmann Pure Cider (from Kelterei Possmann in Frankfurt Germany). “Possmann Pure Cider has a perfect balance of rich apple flavor while not to sweet and finishing dry. The flavor comes from our unique source of apples which are harvested exclusively from our 800+ farmers in the Hessen region of Germany. Our typical framer has 3 to 15 naturally occurring apple trees on their land that are not part of a cultivated orchard. These country apples provide a uniquely rich apple flavor.”

Opinion: Crisp/clean & smooth but overly appley apple flavor. Sweet but not very sweet. Tastes sugary and overly appley, and I guessed it was back sweetened with apple juice concentrate. I was right! Further, they actually add pure sugar after fermentation (listed on the ingredient list). I’m surprised the cost of this cider (~$9 for four 11oz bottles) is so much more than its competitors, Angry Orchard, Woodchuck, etc (same price for six 12oz bottles), and that they would actually import this stuff. I imagine real German cider is better (I have one in the cue). I’d put it as better than Angry Orchard & Strongbow but not as good as Woodchuck.

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this: