Tuesday, March 20, 2018

Cider Review: Angry Orchard Rosé and Stowe Cider’s Local Infusion Snow's Raspberry Hard Cider

This week’s theme is Think Pink! Extra points to anyone who gets my Funny Face reference.


The weather won’t turn springy. It solidly refuses, though today is the Vernal Equinox. What the weather won’t do, I’ll try to do for myself. I want spring, so I’m sipping Rosé cider. What is Rosé? That’s actually not a simply question because we are borrowing and heavily adapting a wine term for cider here.

In the wine world, Rosé is reserved for wines made from red grapes that have limited skin contact such that the finished wine is a shade of pink, hence using the French word for pink, Rosé. Rosé ciders are pink, but not because of skin contact. Red apple skins do not impart a pink color. That tempting shade could be due to red-fleshed apples, contact with red grape skins, additional red fruits, or other additives. Today I’ll review two pink ciders and think of spring.  

Angry Orchard Rosé

I can share several previous reviews of Angry Orchard ciders but not all because there are too many to link back to all of them. Please consider these my favorites:

Probably the most interesting thing I’ve reviewed from them in a long while is the Walden
Hollow from the Research and Development facility: http://alongcameacider.blogspot.com/2016/09/cider-review-angry-orchards-walden.html

I appreciate that the Stone Dry is a consistent drier cider from their lineup: http://alongcameacider.blogspot.com/2015/10/cider-review-angry-orchard-stone-dry.html

Back in 2014, I shared a roundup review of a few of their ciders Strawman, The Muse, and Traditional Dry: http://alongcameacider.blogspot.com/2014/05/roundup-of-angry-orchard-reviews.html

Also fun, Angry Orchard’s Knotty Pear is a blend pears and apples: http://alongcameacider.blogspot.com/2016/06/cider-review-angry-orchards-knotty-pear.html

Most recently, I reviewed their Spiced Apple: http://alongcameacider.blogspot.com/2017/03/cider-review-angry-orchards-spiced-apple.html

As always, you can find out tons more at Angry Orchard's website: http://www.angryorchard.com/

My first of two rosé reviews for today is  Angry Orchard Rosé. This cider has been taking the market by storm, so I was very happy to receive samples to taste. 

Angry Orchard's official description:

The red flesh apples in Angry Orchard Rosé are from France. Each apple is crisp, juicy and red to the core, adding an irresistible rosy blush and apple-forward taste with a refreshing, dry finish. Angry Orchard Rosé can be enjoyed outside with friends or at the dinner table.
FLAVOR PROFILEABV: 5.5% Apple Varieties: Gala, Fuji, Red Delicious, Golden Delicious, Granny Smith, and red-fleshed apples sourced in France

Appearance: brilliant, intense rose pink, few visible bubbles

Look at this amazing color. It's beautiful! The cider just shines in the glass with a deep rose color and perfect brilliance.

Aromas: berry, hibiscus, apple candy

It's a shame that this cider is so often served in a narrow neck bottle because the aroma are much more apparent after pouring the cider into a glass. The Rosé smells zesty, sweet and fruity like berry, hibiscus, apple candy, and bubblegum.

Sweetness/dryness: Sweet

This is a sweet cider. I've seen it described as semi-dry, but I find it sweet.

Flavors and drinking experience: medium acid, hibiscus, sweetness

There's a lot of ripe apple flavor but it doesn't taste fermented. The medium acidity never veers into sharpness or tartness, instead sweet flavors dominate the experience. Some specific flavor notes that came to my mind include: cane sugar, hibiscus, blueberries, watermelon, and bubble gum.

I think the Angry Orchard Rosé will encourage a ton of folks to try cider for the very first time, and that's fantastic. It has a lot of vibrant flavors and doesn't take simply like Martinelli's sparkling soft cider. This springy beverage will help folks to discover that there's more to cider than they knew.

Stowe Cider’s Local Infusion Snow's Raspberry Hard Cider

For a bit of background, Stowe cider was founded by a husband and wife team in 2013. Stefan Windler brought his background in chemistry, biology, and agriculture to the venture along with his wife Mary. They have a tasting room in the popular skiing town of Stowe, Vermont, and they participate actively in Cider Week Vermont. Since then, they've only grown and expanded their cider offerings. 

I visited Stowe cider on the first day of my Vermont Cider Tour in 2016:

Find out about the cidery on the website: https://www.stowecider.com

This cider isn’t marketed as a rosé, it’s described with its ingredients: cider with raspberry, basil, and honey. The official description is very simple, “Infused with Stowe raspberries, Craftsbury basil and Northwood apiary honey.”

Appearance: Brilliant, salmon, 

One of the fun things about rosé is the range of pink hues that all full under that blessed umbrella. Salmon, coral, and the peachier shades of pink definitely describe this Raspberry cider. 

Aromas: Fresh apple, watermelon, honey

The Snow's Raspberry Cider smells like fresh apples and watermelon primarily. I can definitely detect a tendril of wild honey sweetness as well.

Dryness/sweetness: Semi-dry

This is a fun cider with enough sweetness to keep things approachable, but not enough to push it over into semi-sweet territory. What sweetness is there is fruity.

Flavors and drinking experience: bubbly, high acid, sessionable

I love how intensely bubbly this cider is. This Snow's Rasberry Cider also bring some serious fruity acid to the party. The most prominent flavor is berry, followed by apple, and then honey.

The Snow's Raspberry cider remains fun and sessionable through the bottle. The raspberry flavor is almost subdued by so many bubbles. That's a plus in my book because I like medium fruity but super bubbly, and I don't think I'm terribly unusual in this regard. Overall, I found this cider floral, tart, and enjoyable. I didn't get much of the basil that was promised on the label, but that seems like a very difficult ephemeral bit of delicacy to capture. Overall, this is one pink cider I'd be happy to drink again.

So until we get spring, at least we can dream in rosé.

Tuesday, March 13, 2018

Cider Review: Whitewood Cider Co’s Olivia and Virtue Cider’s The Mitten Reserve

As I pen this review, still sleepy from the weekend's time change, I'm watching snow falling out the window. It feels like a near weekly tradition this time of year. I check in on the weather and realize that winter is still here. Its still time for big bold flavors, hearty food pairings, and nestling under a blanket. I know it can't last forever, so I'm sharing another double review this week of ciders better for now than when spring finally peeks her head over the window sill.

Whitewood Cider Co.'s Olivia Newton-Jonathan Cider Blend

Long time cider community contributors (seriously, look up what all they've done) Dave White and Heather Ringwood founded Whitewood Cider Co. in South Puget Sound. They are a very small, apple-centric cidery with an eye toward traditional methods. Whitewood Cider Co received a Good Food award in 2017. For those unfamiliar with Good Food Awards, this prestigious competition has stringent requirements both for standards of production, sustainability, and business practices as well as a delicious final product.

Read all about the company on the website: http://whitewoodcider.com/

This is my previous review from 2014 of their Northland Traditional Blend:


And the Olivia is a punny cider. It's named after both a pop singer and an apple blend because the cider is a blend of Newtown Pippins and Jonathans. Very clever indeed!

Appearance: nearly brilliant, apricot tinted gold, bubbles

This cider came to me in a clear bottle. That's exceedingly unusual in the cider world. But, to look at this lovely cider, I can see why. It has a soft and warmly tinted color, it's yellow but with just a hair's breadth of apricot. I can see bubbles around the time of the glass when the cider is freshly poured.

Aromas: Ripe apple, fresh fruit and leaves, tannic

The Olivia smells richly of apple and green leaves. Everything about this is zingy and fresh and a bit sweet to my nose. The apple notes are somewhere between ripe and cooked apple. There's also just a hint of the dustiness that tells me to expect some tannins.

Dryness/sweetness: semi dry

The Olivia is semi-dry with lots of acidity and fruit flavors.
Flavors and drinking experience: medium high acid, balanced, some tannins

This cider is fun, it lives up to having an apple pun for a name. Though its very drinkable and balanced, this cider isn't too smooth and easy to be interesting. I found the acidity medium high acid and a medium low level of tannins, but they were present. This is actually pretty unusual for a cider. Folks often either go all in for tannins and make something strongly tannic or they work with fruit that have no tannins at all. Lightly tannic is actually pretty neat and super tasty.

In terms of texture, I found the cider petilliant or lightly sparkling. The flavor notes were very fresh and almost springy. The Olivia offers up blueberry, tropical fruit, as well as greenly woody branchy notes.
One thing I especially appreciated is how clean the fermentation is on this cider. The Olivia has a long finish, but its not cloying. Instead I found this cider refreshing in each sip.

I really enjoyed this cider, pairing it with a corn chowder was easy and perfect. The acidity of the cider and the creamy weight of corn chowder were a natural fit. I look forward to tasting the rest of what Whitewood shared with me.

Virtue Cider's The Mitten Limited Reserve

Virtue Cider is a major player in the excellent Michigan cider scene. They have a beautiful tasting room in Fentonville, and this cider could only ever be purchased there. Luckily, a friend and fellow cider judge who works at Virtue was able to share a bottle with me after CiderCon.

Find out all about Virtue's ciders on the website, including their newly released rosé: http://www.virtuecider.com

All of my previous reviews for Virtue ciders are listed below. These go back for the history of the blog.

Percheron: http://alongcameacider.blogspot.com/2017/10/cider-review-virtue-ciders-percheron.html

Ledbury: http://alongcameacider.blogspot.com/2015/02/cider-review-roundup-virtue-slyboro.html

Red Streak: http://alongcameacider.blogspot.com/2013/06/trying-virtue-and-olivers-ciders-at.html

The Mitten: http://alongcameacider.blogspot.com/2014/05/cider-review-virtue-ciders-mitten-and.html

The official description on the bottle is brief, “The Mitten Reserve is a special blend of our very best cider from the first use barrels of the season. The cider that came out of these barrels is very balanced and soft with huge caramel notes.” ABV 8.4% I did see that someone from Virtue confirmed online that the cider is bottled still rather than sparkling.

Appearance: popcorn yellow, still, brilliant

The Mitten reserve looks like a cheerful popcorn yellow with nary a hint of haze. This brilliant cider also looks still as it doesn't show any visible bubbles.
Aromas: barrel, cooked apple, caramel,

Winter friendly, indeed! All of the aromas of this cider just say cozy. It smells like barrel, cooked apples, caramel, toasted breadcrumbs, and vanilla pudding.

Dryness/sweetness: Dry

Lots of the flavor descriptors down below are words usually associated with sweetness, but do not be fooled. This is a dry cider.

Flavors and drinking experience: cooked apples, barrel, vanilla, marshmallow

Virtue wasn't kidding about the power and difference in a first use barrel. This cider has a lot of bourbon barrel aging on display. The characteristics of the booze soaked wood speak loudly, though the cider and apple presence isn't totally overwhelmed. I get so much flavor here, including notes like cooked apples, honey, vanilla, and burnt marshmallows.

But that's not all there is to it. The cider is also challenging. It's still, boozy, heavy and a bit bitter. I like how much it tastes both like wood and slowly-cooked apples. The Mitten Reserve has a long finish that stays boozy and perfumed for several beats after the last swallow. In some ways the after tastes are even nicer than the flavors directly.

The Mitten Reserve isn't subtle. It's bold. As such, it deserves to be paired with other strong flavors. Otherwise, it can come across as overwhelming. I'd have it with vegetarian shepherd's pie and a classic film, maybe something you've been meaning to watch for years and somehow haven't quite gotten to yet.

Tuesday, March 6, 2018

Cider Review: Fable Farm’s Greensboro and Citizen Cider’s Tulsi

This blog post has been rattling around my mind as A Tale of Two Vermont Ciders because both Fable Farm and Citizen are cideries in Vermont, yet the ciders couldn’t be more different. That and the grey cold weather reminds me of Dickensian descriptions of winter days in London. But I don’t want to characterize them before the reviews, so I’ll start with some background information on the cideries that produce each.
I have written about both cideries before.

Fable Farm was part of the first day of my Vermont Cider Tour in August 2016: http://alongcameacider.blogspot.com/2016/08/the-great-vermont-cider-tour-day-1.html

But I’ve not done a full review of one of their ciders yet. This is long overdue.
Fable Farm Fermertory is based on some beautiful land in Barnard, Vermont. They started by growing vegetables as a CSA project in 2008. Overtime, they shifted into fermenting and making ciders and hosting community functions on that land near a gorgeous historic farmhouse. The folks behind Fable write and speak beautifully about soil, land management, cider as wine, and apples. Always trees and apples.
I recommend reading about their processes here: https://fablefarmfermentory.com/our-process/
And here's their persuasive page all about viewing cider as wine: https://fablefarmfermentory.com/cider-as-wine/

The whole website is filled with useful information and lovely photographs: https://fablefarmfermentory.com
But before tasting, let’s start with the Greensboro’s official description.
Contained herein is an effervescent, dry apple wine. 2014 was an off year in the biennial fruiting of wild apple trees for most of Vermont, including our farm and county. Our search for fruit took us to to the spirited town of Greensboro, VT, where our dear friends revealed to us an abundance of wild apples. Blessed to find an apple rich microclimate amidst a lean year, we managed to fill our truck with fruit enough to fill three barrels of cider back in Barnard. Fermentation in our farmhouse garage was slow and suspended by a period deep freeze, wherein bungs busted off barrels and cider turned to slush. Warmed by the winds of Spring, Greensboro returned to its liquid state and still contained enough residual sugars for us to bottle a mid-sparkling pétillant naturel. Cheers to the splendors brought by this alpine journey and to the vintage that almost wasn’t.

Appearance: brilliant, goldenrod, some visible bubbles

Aromas: acid, leather, overripe apples hay

I first notice some acetic acid. The notes remind me of a log cabin in winter: stones, marble, clean sweat, leather, overripe apples, cheese and hay. At first open, it struck me as just a little reductive.

Dryness/sweetness: dry

This is a dry dry cider. Its flavors come from other elements because this isn’t sweet at all.

Flavors and drinking experience: very lightly petillant, sour, tannic, full bodied

The Greensboro is barely petillant, but what I perceive is almost certainly affected by the cider’s very high acidity. That is balanced out with high tannins. While it’s not too astringent, it has some sourness and a bit bitterness. In terms of regional inspiration, I’d call the Greensboro a bit Basque, but not briny. I love how it manages to be so dry but offer up other flavors so actively. I can taste overripe apples, wild rice, Seville orange and tea leaves.

In terms of mouthfeel, the cider is full-bodied as well as lightly sparkling. Most of all, I find the Greensboro pleasantly and interestingly wild and overgrown in flavor. I’d call this an advanced cider and most likely to be appreciated by someone who already loves cider and enjoys dry cider.

And the very next day of my trip, I visited Citizen in Vermont:https://alongcameacider.blogspot.com/2016/08/the-great-vermont-cider-tour-day-2.html
I’ve reviewed several Citizen Ciders before, including:
And for full disclosure, I did receive two cans of the Tulsi cider as review samples.
Citizen Cider is the hometown cider of Burlington, Vermont. This cidery has been around since 2011 and grown a tremendous amount in that time. I got to tour their facility in 2016, and I was very impressed with both their professionalism and their balance of both traditional and experimental styles.
Read more about Citizen Cider on the website: https://www.citizencider.com/
Today's Citizen Cider is the Tulsi. It's official description reads:
Tulsi, more commonly known as Holy Basil an aromatic perennial. Harvested in the summer of 2017 right here in Burlington at Hallow Herb Farm. We add this local herb to our off-dry cider blend and let it steep letting the aromatic basil complement the fresh apple cider. Once a house favorite only shared locally, now a cider to share with the Citizens.

Appearance: Brilliant, bubbly, pale gold

This cider just looks cold with its chilly pale gold color and shining brilliance. It poured with a ton of active bubbles.

Aromas: Herbal, spicy, ripe apples

This cider has so much going on in terms of aroma. I can smell ripe apples and spicy notes right away. Secondarily, this smells herbal and green with some mineral elements.

Sweetness/dryness: Semi-sweet
The description calls it off dry, but I find it semi-sweet in a lush apple and maple way.

Flavors and drinking experience: clean, high acid, herbal

The Tulsi does a lot more than deliver a semi-sweet cider with some herbal notes, but it does does that. The cider tastes extremely clean in its fermentation. I notice loads of bright acidity but no tannins. That's not a big surprise. The focus on this cider is the combination of Tulsi basil and apple and not on specific apple varieties.

I like both of these ciders and both of these cider styles. I like to think that there are countless different occasions in life and ciders that suit a great many of them. Now, if I could just find the cider that would bring spring here faster.

Tuesday, February 27, 2018

Cider Review: Portland Cider Company Pineapple and Two Towns Ciderhouse Pacific Pineapple

Dear cider lovers, it has been a busy month! Cider Con and the Gathering of the New York Farm Cideries are both big events in my world. I'm so glad that a month as gray as February has these things to enjoy within it. But, I am glad to return to my more usual reviews. One things I like especially about doing my event write ups is getting to include at least mini-tasting notes on multiple different ciders. I want to continue that pattern today with a double review of pineapple ciders.

Lots of companies make pineapple ciders, sometimes with additional flavors or with a varying amount of pineapple inclusion. They can be a divisive beverage, because some folks never want a tropical fruit in their ciders while other people would drink pineapple cider all the time. I fall somewhere in the middle, but I do love pineapple on my pizza. Deal with it. Today's review includes Portland Cider Company's Pineapple and Two Towns Ciderhouse's Pacific Pineapple.

Full disclosure: both of these ciders were shared with me as samples for review.

First, a little background about each of the cider companies.

Portland Cider Company

This cider company claims inspiration from England's cidermaking tradition and yet at least one foot in the modern world of experimental craft cidermaking. Lynda and Jeff Parrish have been running Portland Cider Company since 2012.

And you can visit them online: https://www.portlandcider.com/

I have one previous review the Kinda Dry by Portland Cider Company: http://alongcameacider.blogspot.com/2015/05/cider-review-portland-cider-company.html

Their pineapple cider is just called Pineapple, and its official description reads, “Like a sun filled day cruising down the Valley Isle, our pineapple cider brings a tropical oasis to your mouth. Sweetened with fresh pressed pineapple juice, this seasonal cider might as well come with a little paper umbrella. ABV 6%”

They include a little production information online as well, “We use whole pineapples that we fresh squeeze in the back of our cidery, added to our cider after fermentation to reach the perfect balance of sweetness. There are no artificial flavorings or concentrates used here, keeping the flavor of the pineapple delicate and delicious.”

Appearance: bright jeweler's brass, brilliant, bubbly

This cider reminds me of jeweler's brass in its bright golden shade of yellow. This is a brilliant cider with lots of visible bubbles.

Aromas: pineapple, tropical flowers, stone

This smells extremely fresh and fruity. It doesn't offer a lot of apple characteristics, but the pineapple sure smells tasty.

Sweetness/dryness: Semi-sweet

This cider tastes semi-sweet, packed to the gills with fruitiness.

Flavors and drinking experience: Fresh, pineapple, tart

I found this cider super fresh and natural. The pineapple dominates the flavor profile, but it always stays vibrant and juicy rather than sticky or stale. The freshness of the pineapple is supported in no small part by the pleasantly high acid. There were hints of stony, dusty, floral flavors but everything worked together in a tasty approachable way. 

2 Towns: Pacific Pineapple

This Portland and Corvallis based cidery has been operating for eight years and always sharing tasty and innovative specialty ciders. These run the gamut from traditional to wild. Check out my previous reviews for more background on the cidery.

Find out all about them on the website: https://2townsciderhouse.com/

Recently, I reviewed their Cidre Bouche:http://alongcameacider.blogspot.com/2017/11/cider-review-2-towns-ciderhouses-cidre.html This cider also made my Ten Favorite Ciders List of 2017.

I've also reviewed their Bright Cider in a round up from 2016: http://alongcameacider.blogspot.com/2016/07/cider-review-roundup-common-cider-co.html

My first review of a 2 Towns cider was their Hop and Stalk: http://alongcameacider.blogspot.com/2014/12/cider-review-2-towns-ciderhouse-hop-and.html
This cider made my 10 Favorite Ciders list of 2014.

Official description:
Juicy and tropical, Pacific Pineapple rolls ripe Costa Rica golden pineapples into fresh-pressed Northwest apples. This refreshingly juicy and easy drinking session cider will relax your state of mind, no matter your locale! 5% ABV.

Appearance: hazy, bright pineapple color, no bubbles

I couldn't see any bubbles in this cider. I could see that it was unfiltered and had a bold yellow color just like ripe pineapple flesh.

Aromas: pineapples

This cider smells rampantly and lusciously like pineapple. Again, there's not much apple but the pineapple that's here smells amazing. Everything about this cider smells tropical; it's juicy, floral, and somehow even manages to connote warmth on this February day. It also has a hint of that stony dust aroma that I find often and quite like.

Sweetness/dryness: sweet

This is unambiguously a sweet cider.

Flavors and drinking experience: high acid, pineapple, punch

Let's start with the obvious. This cider is fun! It has nearly stinging High acid that help balance out the tropical fruit sweetness. The Pacific Pineapple reminds me of punch or even fresh pineapple juice, but everything in the flavors tastes very real. It had some hefty mouthfeel but no tannin, no chalk or bitterness. It was very peachy and floral. This is a totally approachable and drinkable cider for those who love pineapple.

I had both of these with vegetarian mexican food with lots of spice, beans, cheese and peppers. The sweetness worked particularly well with spicy notes. All in all, they were a delightful experience exploring the pineapple as adjunct fruit for cider. Sometimes it is the best way to handle February to just escape to a warm and fruity vision of summer.

Tuesday, February 20, 2018

Gathering of the New York Farm Cideries: Nine Pin Ciderworks, Treasury Cider, Awestruck Cider, and Descendant Cider Co.

This past Saturday, I bundled some friends who happen to be fellow cider nerds into the car to make the trek up to Albany for the Fourth Annual Gathering of the Farm Cideries. For a little background, this is a New York even that Nine Pin hosts yearly to celebrate the birthday of their own business, but also to celebrate a whole generation of young NY cideries that operate under New York's Farm Cidery license. Nine Pin was the first to open as an official NY Farm Cidery, so it makes all the sense in the world that they gather everyone to Albany. I love that these cider companies are forming a community and sharing their huge range of beverages with the public together. This is crucial cider education!

Each year, more cideries work under this license and are thus eligible to take part. This year around 17 cider companies participated by setting up a table, sampling, introducing and selling their ciders under one warehouse roof. That's one of the things I love about the gathering. Some of these operations are either quite young or quite small, and many self distribute to a very limited local area. This may be the only chance many people have to buy anything from Roger's Cideryard(https://www.facebook.com/RogersCideryard/), and it was assuredly my first tasting with Ithaca's newest cider producer: New York Cider Co. (https://www.facebook.com/NewYorkCiderCompany/).

When we arrived, about 20 minutes after doors were due to open, there was already a line stretching around the corner from the cidery's entrance. One of the things to note about Ninepin is their extensive and agile menu of limited release ciders. Several of these are only ever available in their tap room and only around for a short time. These run the gamut from this year's Ashmead's Kernel single-varietal to the wildly inventive such as their Blueberry Peach Cobbler. And I think their adventurousness has rubbed off on Albany's cider scene more generally, hence the folks waiting for doors to open on Saturday.

Once inside I tasted and chatted and listened to what other folks were saying about the sold-out event.

I didn't get to try everything; I never manage to, but I did find several things to take home. But here are four highlights of what I did get to try.

Nine Pin Ciderworks,

Cascara Nectar

This is a soon to be officially released cider and it was astounding! Cascara is the berry of the coffee plant, but this cider struck me as tart and spicy more than anything else. This cider is the result of a collaboration between Nine Pin and Joe Bean Coffee Roasters. It uses Cascara Coffee Cherry Tea and the hulks of Bolivian Cascara fermented with New York State Apples. I bought a four pack of cans to take home because this spicy, fruity, high acid cider exhibits what I love about experimental ciders. The apple flavor remains present but does something new with these additional flavors.

Here's a link to Joe Bean and Nine Pin's Release party coming up soon on February 24th: https://www.facebook.com/events/147819415930296/

Treasury Cider
Burr Knot

The official description reads:
A careful mix of apples from our family orchard, Fishkill Farms, was selected to make the hard cider in this bottle. Heirloom varieties, proper harvest timing, ecological farming, and traditional wine-making methods all come together in our cider. Our name is an homage to the farm's founder Henry Morenthau Jr., who served as Secretary of the Treasury under FDR. It also celebrates the revival of hard cider in America.

Other descriptors include, “Dry and unfiltered / orchard cider / traditional method” and a list of apples, “Hyslop crab / Granny Smith / Pink Lady / Old-Growth Golden Delicious / Jonamac”

Wow! Just wow! I've had other ciders by this maker, but nothing in the past year. They've really matured and this cider shows their best qualities. Yes, I'm fond of a cider with crab apples, but the maker has to do know what to do with them. Treasury Cider certainly does!

Awestruck Cider
Lavender Hopped

I love their introduction to this cider.
Think of lavender and you imagine rows of sun-kissed purple, with a gentle scent of Mediterranean summer evenings. Our Lavender Hops is created to capture the same sensation of warm, fragrant summertime. We infuse our traditional hard cider with a secret blend of hops and sweet lavender. This adds a mildly bitter complexity which, together with the citrus and floral undertones, combines to produce a unique flavour. Like a summer evening, Lavender Hops is mellow - perfect for cider and beer drinkers alike

This one sold out entirely at the event! I loved it and one of my cider compatriots did too. The lavender tastes herbal without being soapy. The cider has zesty high acid that always goes well with hops. Its a balanced and full bodied cider. Other fruit notes were tropical fruit and berries.

Descendant Cider Co.

The limited release Descendant Dry is introduced like this by the cidery,
DESCENDANT DRY (6.9%) - 2016 Harvest availableDry" has strong ripe apple aromas and bright acidity balanced with bittersweet tannin. It is medium body and bone dry. It also has bright appearance as a result of the aging process.
What I like about this cider is both its body and its balance. It has some zesty acidity, mild astringence, and soft tannins. It also had some floral and spicy characteristics that really add to its complexity. Yum! I also picked up a few of their other ciders for future tasting.

Overall, it was a wonderful day. Yes, there were cider donuts! Nine Pin Ciderworks really knows how to host this event well. They managed a big crowd and avoided many of the common pitfalls to such events. I had a fantastic time and only wish I could visit these cider folks more often.

Tuesday, February 13, 2018

CiderCon Part 2 including Heritage Cider Tasting with Foggy Ridge, Eve's Cidery, Castle Hill, and Dragon's Head Cider

Before I get into the rest of my CiderCon highlights, I do want to share a few facts I've learned about this year's event. Baltimore's convention hosted 1100 people from 12 countries and 41 states. Wow! That's fantastic attendance, and the number one thing that shocks people when they ask me about CiderCon. No one expects it to be this populated. I think folks must under-estimate the devotion cider inspires!

My Friday started with an amazing panel, “Heritage Cider: Keys to Success in this Next Growth Category.” Diane Flint of Foggy Ridge Cider (https://foggyridgecider.com/) led this talk with verve, humor, and a compelling argument. Flint used pictures of her home state of Virginia to start in on the connection of land to cider, but soon used what at first seemed like a little local color with pictures of church signs to make her largest point. One sign said “Repent,” and Flint took us on a little etymological journey about the word. The takeaway was that to repent means to think again.

Flint used this theme to discuss several facets of heritage cider: orchards, format, style, and sales. What I appreciate is that she didn't just bring her own perspective as a talented cidermaker and business owner, but also brought on folks affiliated with on and off premise sales as well as Autumn Stoscheck of Eve's Cidery. Stoscheck has been growing her We also tasted a few heritage ciders

Eve's Cidery: Autumn's Gold

Three significant cider apples adding to this blend include Ellis, Dabinette, and Yarlington Mill. This cider was generous with smoky and overripe apple aromatics. Autumn's gold is a champagne style cider that has undergone two fermentations, spent nine months on the lees, and was finished with hand disgorgement. Like many Finger Lakes Ciders, much of the mouth feel comes from the double impression of high acids and medium to high tannins. The lingering finish on this cider totally wows me.

Castle Hill's Levity

The heritage fruit in the Levity includes Yarlington Mill, Golden Hornet, Dabinette and Albemarle Pippin. This cider spents time underground fermenting in amphora. Whatever they did, the resulting cider had more sparkling champagne-esque bubbles than anything in the champagne-style cider tasting the day before. Mesmerizing! I found it floral balanced with grassy. My primary experience was the duelling excitement of really strong bubbles with lippy, grippy tannins. There are almost no ciders in the world that do this tense and exciting combination like the Levity does.

Dragon's Head Cider Traditional Cider

This is an estate bittersweet cider. I enjoyed how it is a little yeasty and wild in its aromas. The most like an English cider in style, I found the Traditional astringent, bitter, and leathery. It is full of big big flavors and substantial body. It did have some excellent bubble in the mouthfeel. It's earthy, funky, with medium high acidity and wowza levels of tannins. This cider was a lot less fruity than the others in the tasting.

Hearing from not only cider producers but also from folks selling heritage cider both on and off premise made this panel well-rounded and persuasive. It had to be a highlight of the conference for certain!

Friday afternoon centered around the events planning and management panel: “Let's Get this Cider Party Started” with Jenn Smith, Eric Foster and Mattie Beason. In addition to having that adorable name and greeting us with cans of wonderful cider, this panel covered a hot topic of the conference.

This was a fantastic panel that packed the room with folks passionately eager to learn how to run events with their cideries. It said to me that if there's one area I think next year's Cider Con could meaningfully expand upon its this! One panel gave the audience a lot of help, but we were hungry for even more. Our speakers brough a pleasing variety of event experience to the stage including events large and small, for individual cideries, groups, and focuses that range, including, education, food and drink pairings, music, fund raising, and just enlivening slow week nights at a taproom.

Panelists gave answers to moderator questions that started out with the basics but included lots of real life stories and even got into some of the tricky stuff. How does one estimate how many people will show up for an even the first, second, or third time it happens. Audience members shared questions and got thoughtful answers that really showed the usefully different perspectives represented. It really makes me want to run some fun cider events up in the Finger Lakes!

Cider Con ended with a “New Zealand Cidermakers Panel” that led directly into the “Grand Tasting and Commencement Toast”. Here our guest cider makers from New Zealand answered questions from Ciderologist Gabe Cook (http://www.theciderologist.com) and from the audience.
My favorite of these was Wild all the Way by Peckhams Cider(https://peckhams.co.nz/). This cider is a bit non-traditional in that a third of the juice is from Comice pears. All of the New Zealand ciders showed some real stylistic differences from other cider regions; this was great for me to learn as I went into Cider Con 2018 with virtuall no knowledge of a New Zealand cider culture. I didn't even know what I was missing.

The evening continued with generous sharing and good times. I spent it at a Hawaiian fusion restaurant with cider friends old and new eating coconut milk lobster bisque and vegetable tempura. Delightful!

What's next you might, ask. The Gathering of the Farm Cideries in Albany!

At this sold out event, 17 New York State Cideries will be sampling there wares under one roof! I'll be on the scene with some beverage industry friends to scope and sip and tell you all about it!

Tuesday, February 6, 2018

Cider Con 2018 Pt 1: Eden Specialty Ciders, Eve's Cidery, Redbyrd Orchard Cider, Snowdrift Cider Co.

CiderCon has to be one of my favorite events in the cider year! I get to catch up with friends from all over the country (and some from even further afield), attend professional workshops and classes, meet new cider folks, and taste ciders I would never ordinarily have access to. Pure pomme bliss.

For reference, and a trip down memory lane, here are a few posts from my previous CiderCons from 2015 through last year.











My CiderCon 2018 started on Wednesday almost immediately after I arrived. I rushed through check in and on to the Media Meet and Greet where members of the media got an introduction to all of the United States Association of Cider Makers'(USACM) board members. Not only that, we got to taste some of their ciders.

I want to introduce two of our hosts in particular here, because they have been so active in USACM in 2017.

Michelle McGrath: Executive Director. This is Michelle's second CiderCon and her first as a drinker, because she spent last year's CiderCon 5 months pregnant! Michelle has been an inexhaustible force for organization, consensus building, and a juggernaut of of achievement in her tenure thus far as our Executive Director, working with the group to achieve legislation changes, put out the USACM Style Guide, funding academic research grants on cider, and working actively with Nielson to get the valuable cider sales data that tells us how the cider market is functioning.

Bruce Nissen: President and Owner of Jester and Judge Cider. Bruce has been part of Cider Con and USACM before they were official events or organizations. This quote from Bruce's letter in our program really does capture the spirit of CiderCon for me, “There are few industries where you have a chance to cross paths with the founders, the legends, and the upstarts in such a relaxed and open conference.” I find that to be absolutely true, as someone who came into this scene as a fan five years ago.

A major tradition at CiderCon that always gets people talking and tasting together is our Cider Share. Cideries apply to have a table and share some of their ciders with members of the media, other cider and beverage industry professionals, and CiderCon attendees.

The best part for me is how broad the CiderShare is. I had ciders that I cannot buy because they aren't sold in New York and don't yet ship. Two highlights for me were ciders from Estonia  made by Jaanihans (http://www.jaanihanso.ee/our-cider/) and from Treehorn out of Atlanta, Georgia (http://www.treehorncider.com/).

Part of what USACM is doing with CiderCon is using this event to anchor cider within the host city, and this year that meant sponsoring the inaugural Cider Week Baltimore!

My Tuesday evening was taking advantage of Cider Week Baltimore by going to the La Cuchara and Black Twig Txotx Cider Tasting at La Cuchara. Black Twig (http://www.blacktwigciderhouse.com/) is a cider focused restaurant and tap house in Durham, North Carolina. They specialize in Spanish style cider's poured from barrels called Txotx. Co-owner Mattie Beason was on hand to share the cider and help us get the hang of those long Sidra pours straight from the barrel.

But the event wasn't just cider. La Cuchara (https://www.lacucharabaltimore.com/) brought an array of pintxos, tray after tray of delectable basque-inspired bites. My favorite had to be the pimientos del piquillo rellenos de atún (roasted piquillo peppers stuffed with tuna), but the egg tortas, Pan con tomate and little chocolate cakes made for some stiff competition.

One of the most awesome parts of this year's Cider Con is the Heritage Cider Track along with tastings.This is a whole schedule of events focused on cider made from heritage and cider specific fruit. Other terms for it include fine cider and orchard cider. Where I live in the Finger Lakes, we make a lot of it, so I feel like this is highlighting a type of cider I know well and love to drink. These workshops address orcharding, cider production, marketing, sales, and the very ethos of what Heritage Cider means.

The first of these that I attended was the Champagne Method Cider panel with Cider Tasting. I was super excited about this one because so many of my favorite ciders are naturally sparkling and this talk and tasting got into the deep dark details of Pet Nat vs Method Charmat vs Method Ancestrale. This is why I come to CiderCon!

Eden Specialty Ciders: Unreleased Brut Nature
This cider has no label yet. It's made with 50% bittersweet cider apples and a second batch of cider. No dosage and no tirage. It spent seven months on the lees (residual yeast in the bottle). I found this cider extremely aromatic! I loved its spicy notes, full body, and long finish. When this gets its official release, I cannot wait to get some.

Eve's Cidery Darling Creek
This is an 80/20 blend, relying strongly on estate fruit, meaning all of the fruit was grown on the orchards belonging to Eve's Cidery as well as fermentation, bottling, and disgorgement. It smells wonderfully of homemade applesauce. The taste is dominated by searing acidity. It has a lot of tannic action. It is sweeter than many of Eve's Cidery releases but its other qualities keep that in pleasing balance

Redbyrd Orchard Cider Celeste Sur Lie 2015
This is a blend with bittersweet apples, heritage apples, and crabapples. It was aged on the lees for 8-12 months with a batonage treatment to stir the lees once a week during that time. Check out the 10% ABV. This has a bit more of a clean yeasty aroma. It was super gorgeously tart. And its round body is beautifully balanced. 

Snowdrift Cider Cidermaker's Reserve 2014
The sweetest and fullest body of anything we tasted had to be the Cidermaker's Reserve by Snowdrift. The dosage for this cider is cane sugar. It also features an apple spirit to boost the cider's body, which is definitely something hefty and substantial in this cider. I love the floral, berry, and raisin aromas that are so strong in this cider. I don't know how to articulate all the ways in which this one was remarkable and different, but it was and excitingly so.

That's all for Part 1! Stay tuned for the rest of my Cider Con Experience next week with  more sessions, more learning, and more cider!