hard cider

Dan Armor Cuvée Spéciale Cidre Brut

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

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

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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

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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

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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.

grizzly bottle

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.

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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?

Cider Summit Seattle, 218 Ciders Paired Down to a List of 33 I Want to Try

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The countdown to Cider Summit Seattle continues!  Last week they released their list of cideries & ciders.  I count 218 ciders.  I spent several hours making a spreadsheet of them, researching, and prioritizing, as unfortunately it will be impossible to try them all (and would be cost-prohibitive at $2 a taste).

I decided to choose ciders that were more expensive, rare, not available here, and of course, likely to be to my tastes.  I ended up with 33, which sounds doable over two days.  I was surprised how many cideries I haven’t had a chance to try anything from.  I also have some second tier options, even after eliminating those I’ve tried before and didn’t sound interesting, but I kinda doubt I’ll get to them!

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Eden Specialty Ciders:  Heirloom Blend and Sparkling Semi-Dry  (I have never tried their ciders)

Attila Hard Cider Co.:  Rapture  (I have their Scourge of God at home to try)

Neigel Vintners (NV) Cider:  Cherry Perry  (I’ve tried a couple of their perries, and even had an interview with them)

2 Towns CIderhouse:  Bourbon Barrel 2012  (I recently tried their Cider Master Reserve Batch 01 that was barrel aged)

Apple Outlaw:  Oaked Sweet Dark Cherry  (I have never tried their ciders)

Artisinal Imports, Farnum Hill Ciders:  Dooryard and Extra Dry  (I have never tried their ciders)

E.Z. Orchards:  Roman Beauty, Hawk Haus, Semi Dry, and Poire  (I have never tried their ciders)

Dragon’s Head Cider:  Traditional, Manchuian, and Pippin  (I have Wild Fermented at home to try)

Eaglemount Wine and Cider:  Homestead Dry  (their Quince is amazing!)

Finnriver:  Cyser, Country Peach, and Cacao Brandywine  (I have never seen any of these in stores but I’ve tried several of their ciders)

Bull Run Cider:  Pear Wine  (I have never tried their ciders)

Half Pint Ciders, 101 Ciderhouse:  Black Dog Black Cider  (sounds really interesting with activated charcoal; really didn’t like their Cactus Red though)

Liberty Ciderworks:  Macintosh Single Varietal, English Style Cider  (I liked their Manchurian Crabapple and have their Stonewall Dry Fly Barrel Aged at home to try)

Millstone Cellars:  Farmgate Dry  (I want to give them another try after not caring for Cobbler)

Montana CiderWorks:  Darby Pub Cider  (I have never tried their ciders)

Moonlight Meadery:  How do you like them Apples Bourbon Barrel  (I loved their How do you like them Little Apples Bourbon Barrel; note these are ciders with honey, not mead, and are not available in bottles)

J.K.’s Scrumpy:  The Pair Perry  (their Northern Neighbor is pretty good; this one doesn’t appear to be sold in my area yet though)

Sea Cider:  Bittersweet, Bramble Bubbly, and Perry  (their Prohibition is awesome)

Snowdrift Cider Co.:  Perry and Cliffbreaks Blend  (I love their Cornice and Red)

Whitewood Cider Co.:  Kingston Black Whiskey Barrel Aged  (I’ve heard this is good but isn’t out in bottles yet; I wasn’t a fan of their Summer Switchel though)

Has anyone tried any of these ciders?  If you are going to Cider Summit Seattle, what do you plan to try?

Seattle Cider Semi-Sweet

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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.

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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)

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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).

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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?

Cider Summit Seattle Announces Cideries & Ciders

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Two weeks until Cider Summit Seattle–I’m so excited!  The full list of cideries and the ciders they will be pouring is now available!!  Stay tuned for lots of Cider Summit related posts, as I’ll be covering the event both days, tasting as many ciders as possible.

The following is the updated press release info (thanks Alan Shapiro from SBS Import Brands).

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What:  6th annual festival. 200+ ciders expected from 57 producers. Ciders from 8 states and 6 countries. 102 from WA, 37 from OR. At least 90 ciders never previously poured at event.

When:

  • Friday 09/11 from 3-8pm (VIP ticket session starts at 2pm)
  • Saturday 09/12 from noon-6pm

Where:  South Lake Union Discovery Center Lawn (101 Westlake Ave North)

Cost:  $30 if purchased in advance online or at sponsors & local bottle shops. Admission includes a souvenir tasting glass and 8 tasting tickets.

Additional tasting tickets available onsite for $2 each.

VIP ticket is $40, available online only. Includes glass and 12 tasting tickets along with 2pm admission on Friday. Limited quantity available.

Designated driver tickets available for $5 and includes a bottle of water. May be purchased at the gate only.

All tickets allow re-admission Fri/Sat with wristband and glass.

Food:  Specially paired foods available for purchase from Whole Foods Market, Capitol Cider and three twins ice cream. Additional snack vendors planned.

Music:  Live music on both Friday & Saturday on the Jim Miller Festival Stage.

Sponsors:  Presented by Whole Foods Market. Supporting sponsors include Capitol Cider, Oregon Fruit Products Company, Umpqua Bank, Hood River Juice Company, ILY Pet, Click Wholesale and media sponsors CIDERCRAFT Magazine, KEXP, and The Stranger.

Other:

  • The Oregon Fruit Products Fruit Cider Challenge. 17 ciders made exclusively for Cider Summit with consumer voting.
  • Cider cocktails created by Capitol Cider & Eden Ice Cider Company.
  • The ILY Pet/Seattle Humane Dog Lounge. Dogs of all ages are welcome.
  • Event store featuring bottles-to-go, wearables, cider books, & more.
  • THIS EVENT IS STRICTLY 21 & OVER.

Beneficiaries:

  • Institute for Myeloma & Bone Cancer Research
  • Northwest Cider Association
  • Seattle Humane

Tickets and Info:

Book Review #1, The New Cider Maker’s Handbook

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I picked up The New Cider Maker’s Handbook, A Comprehensive Guide for Craft Producers (Claude Jolicoeur, 2013 edition) from my local library.  Hardcover priced at $26.19 on Amazon.  I also found a few other cider-related books, and placed a hold on all four books they had available on hard cider in the network.  So, this is part one of at least four on cider-related books.  I’m a huge fan of libraries, especially in this case to preview books to determine which I may want to purchase.

Fun fact – I worked at my library in college for all four years!  Note that libraries can typically obtain books from any library in their network.  It they don’t have what you want, if you ask, they may use the interlibrary loan system to obtain it through the mail, or purchase it for the library.

I only read what I found interesting, as I’m honestly not interested in cidermaking.  I care more about what pertains to my enjoyment of cider and advancement of my knowledge about it.  This is definitely a handbook (lots of text and few photos), and has a cidermaking focus, so there may not be much added value for the non-cidermaker.  I nonetheless enjoyed flipping through it and finding the bits which were of interest to me.

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Chapters:

Part I, Basics of Cidermaking
Materials and Supplies
The Raw Material: Apple Juice
Cider Preparation

Part II, Growing Apples for Cider
The Cider Orchard
The Varietal Selection

Part III, Juice Extraction
Apple Mills
Apple Presses

Part IV, The Apple Juice or Must
(note that “must” is a winemaker’s term for unfermented, sweet juice, akin to “wort” in brewing)
The Sugars
The Acids
The Tannins or Phenolic Substances
The Nitrogenous Substances
The Pectic Substances

Part V, Fermentation and Beyond
Blending
The Fermentation Process
Cider Diversity
Cider Troubles and How to Avoid Them

Appendix 1, Units and Measures

Appendix 2, Companion Materials

What I Found Interesting:

I especially liked the chapter on Apple Varieties in Part II, and all of Part IV (which was almost 50 pages, mostly composed of the chapter on sugars, with focus on measuring & calculations).

Notes on Apple Varieties

  • True cider orchards are mostly found in Europe (France, England, and Spain).
  • North American orchards mainly contain dessert apples, which don’t have as much body and mouthfeel that is obtained with cider apples with more tannins.
  • The “perfect” cider apple would have high sugar, medium acidity, and medium tannins.  There are not many of these, but Kingston Black, a famous English variety, would be an example.
  • Cider apples should have at least one of these features:  high sugar to produce alcohol, moderate or low acidity to balance blend, and some tannin to give body & mouthfeel.

Notes on Sugars

  • High sugar level in juice translates into high alcohol content after fermentation.
  • The Brix scale for residual sugar content in a liquid (sweetness) is primarily used in North America.
  • Apples with most sugar often have the most flavor, and produce a richer cider.
    • Fructose (levulose or fruit sugar) is the most abundant, 7-11% by mass.  It is a simple & reducing sugar, thus easier to transform to alcohol.
      • Simple = does not hydrolyse (break down) to give other sugars
      • Reducing = capacity to interact chemically with other compounds
    • Glucose (dextrose or grape sugar), 1-3% by mass, is also simple & reducing.  Its concentration decreases as an apple ripens.
    • Sucrose (saccharose or cane sugar) 2-5% by mass, is a double sugar (di-saccharide) and nonreducing.  However, it may be inverted, particularly by yeasts.
      • Inversion = chemical reaction where sucrose combines with a bit of water to give equal amounts glucose & fructose
    • There are also very low concentrations of other fermentable sugars, such as sorbitol.
      • Apple juice also contains very small amount of sorbitol (0.2-1%).
      • Pear juice has more sorbitol (up to 2%).
      • Sorbitol has a sweetening effect but technically isn’t a sugar, but a polyol (sugar alcohol)
      • Sorbitol is why dry perry is never as dry as a bone-dry cider.

A Chart on Specific Gravity, Acidity, & Apple Varieties

cider maker's handbook chart

Sheppy’s Oak Matured Somerset Cider Vintage Reserve 2013

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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!

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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

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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.

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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

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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

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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?

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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

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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.

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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!

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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

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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.

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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

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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:

red flesh

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.

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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)

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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!

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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.

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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

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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!

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

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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.

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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.

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

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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?

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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

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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!

2 towns reserve

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

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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.

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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

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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.

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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…

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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

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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).

argus six pack

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?)

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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.

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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

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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.

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(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.

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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

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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

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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.

Blackthorn

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

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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.

orchard

(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.

pears

(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.

bottles

(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.

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(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

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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.

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(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

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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.

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(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!

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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?