Hard Cider

Cider Review: Crispin THE SAINT: Cider52

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Cider: Crispin THE SAINT Trained&PrunedAppleTree

Maker: Crispin Cider Company

Origin: Minneapolis, MN & Colfax, CA

website: www.crispincider.com

ABV: 6.9 % Bottle: 22 fl oz. 650 ml.

Maker’s Style Notes: Super Premium cider. Naturally fermented with Belgian Trappist yeasts. Organic maple syrup added. An homage to American craft beer makers pioneer spirit. Designed to be enjoyed over ice.

Fruit: Apple. 

Cider Maker: Bruce Nissen, Head Cider-Maker, Crispin Cider Company

Our Tasting Notes: Crispin THE SAINT: 

In The Glass: Golden, creamy, milky, opaque. Lots of tiny very active effervescent bubbles.

Aroma: Very strong confectionary aromas on the nose, with a slight maple sugar note.

Taste: Culinary apples, spun sugars, honey syrup, with hints of maple in the finish.

Overall Impressions: This cider has one dominant consistent note: sweetness. Smooth, sweet, uncomplicated.

Note: Drank this cider up and chilled, not over ice as maker recommends. Next time we will try over ice and see how that affects the cider drinking experience.

And: Beer yeasts used in cider making. We’ll discuss that topic in an upcoming post.

Pairing Notes-The Tasting Lab: Drank solo.

For more about Crispin Cider Company, read this informative interview from Heavy Table with Crispin Cider Company founder and CEO Joe Herron, written by Joe Norton, 2009.

If you have tasting notes to add please leave a comment.

Further Reading:

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For an interesting read on apples and the human quest for sweetness: see Botany Of Desire: A Plants-Eye View of the World, Michael Pollan’s fascinating look at how plants have directed our desires.

“Pollan illustrates how the plants have evolved to satisfy humankind’s most basic yearnings. And just as we’ve benefited from these plants, we have also done well by them. So who is really domesticating whom?”

 

Cider Review: West County REINE de POMME: Cider52

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tumblr_mlmwdeuXBU1s240hto1_500Cider: WEST COUNTY REINE DE POMME

Maker: West County Cider Origin: Colrain, Massachusetts

website: www.westcountycider.com

ABV: 7.3% Bottle: 750 ml, champagne cork

Style Notes: Small batch varietal hard cider. Primary apple is the Reine de Pomme, blended with Dabinett and Redfield.

Fruit: Apple.

Makers Fruit Notes: “Reine de Pomme is an archaic French Apple. We found it in the Geneva Reference Orchard. In 1987, in France, the only reference to it we found was a listing in a nursery catalog from the 1920’s at an apple museum in Normandy. No one seemed to know of it. But, forgotten or not, we were struck by the taste- tannins and iron- that made it inedible, but intriguing for a cider. As a cider it has a deep, dark-fruit, honeyed taste. We blended it with our Dabinet to round out the tannins, and Redfield to add bright fruit and to balance the bitter-sweets. Though blended, Reine de Pomme leads the taste, and the Dabinet and Redfield fall in nicely as supports. It is the fullest-bodied cider we have made. And the closest in taste to a French Cider”.

Bottle Notes: The Reine de Pomme – ‘Queen of Apples’ is a classic French ‘bittersweet’ apple. The strong tannins give complexity to this cider. This cider stands up well to robust tastes at the table. Dry.

Tasting Notes – In The Glass: Pale, clear, and bright rose gold. Tiny surface beads. Some legs/tears. Sweet dessert apple, sous bois, malted sugar, vanilla, tropical fruit, pineapple, ‘bright’ green notes of pepper and grass. Some leather, hints of spice, white pepper, and wood. Iron. Long tannic finish with medium acidity. Winey with a light, silky, smooth mouth feel.

Our Pairings – The Tasting Lab: This queen becomes humble when matched with food, elevating the flavors in the food to heights beyond her own. As a supporting player she does her best work with intense aromatics (garlic, lemon zest, oregano) but we found little that enhanced her own qualities or produced a completely new experience through pairing.

Cheesemonger’s Notes: We tasted this with St. Nectaire which brought out a caramel note that was undetected in the cider on its own or with our other flavor pairings. Other fairly mild washed rinds would probably produce the same delicious effect. Consider Hudson Red or Rougette.

Overall Impressions: Another beauty pageant contestant this pretty in golden pink cider boasts a powerfully sweet aroma that is perfectly balanced by complex tannins and bitter flavor elements. Pair with zesty Mediterranean dishes for a regal match or enjoy Reine de Pomme on its own to appreciate her unique variety of flavor notes.

If you have tasting notes to add please leave a comment.

Cider Review: Cider52: Harvest Moon Cidery Heritage Hops Hard Cider with Hops

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Cider: HARVEST MOON CIDERY HERITAGE HOPS HARD CIDER with Hops

Maker: Harvest Moon Cidery

Origin: Critz Farms, Cazenovia, New York

website: harvestmooncidery.com

ABV: 6.75% Bottle: 22 oz bottle, crown cap

Style Notes: Hopped hard cider. Made from fresh sweet cider, with champagne yeasts, lightly carbonated.

Fruit: Apples.

Makers Bottle Notes: “Our Heritage Hops Cider is a tribute to the early hop growing history of Madison County, dating back to the mid 1800’s. Using a strain of locally grown hops, propagated from those originally grown nearby, we “dry hop” the cider after fermentation. It is aged for several months, then lightly carbonated”.

Tasting Notes: In The Glass: Clear, bright, pale straw. Initially lots of large bubbles, some legs, settles into a tiny mousse ring. Piquant, slightly pungent, winey, Sauvignon Blanc, steel, hoppy, herbaceous, asparagus, green pepper. Tannic, slightly bitter bite from the hops, medium long finish, somewhat drying.

Our Pairings – The Tasting Lab: Liddabit Sweets Sweet Potato and Black Pepper Caramels. Cider enhances the caramel’s flavors and the caramels intensify the bitter crisp acidity of the hoppy cider.

Cheesemonger’s Notes: Any bloomy rind goats milk (Humboldt Fog, Coupole, Valencay) will pair exceptionally well with the bright flavors in this cider. Spicy Blues such as Valdeon or Blaue Geiss would also be lively companions.

Overall Impressions Refreshing flavors of fresh cut grass, minerals, green pepper, nettles and of course hops. If you love American IPAs this is a cider for you.

Note: Harvest Moon Cidery, Critz Farms “plans to establish a new orchard dedicated specifically to growing cider apples. A mix of European cider apple trees and other dessert apple trees will be planted in the spring of 2014.”

If you have tasting notes to add please leave a comment.

Cider Review: Cider52: Slyboro Cider House Old Sin

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POM00000712Cider: SLYBORO OLD SIN

Maker: Slyboro Cider House at Hicks Orchard

Origin: Granville, New York  website: www.slyboro.com

ABV: 8% Bottle: 750 ml

Style Notes: Dry, sparkling cider, forced carbonation. Splash of Slyboro Ice Harvest Cider added.

Makers Fruit Notes: Macintosh and Russet apples.

Tasting Notes: In The Glass: Deep clear shining amber. Strong aromas of baked apple and caramel, enriched by splash of Slyboro Harvest Ice Cider.

Our Pairings – The Tasting Lab: We tried with Berkswell raw sheep milk cheese*.

Cheesemonger’s Notes: Pair with a rich double or triple creme such as Pierre Robert for a creme brûlée effect. Bolder, slightly complex companions such as Harbison, Batch 35, Ossau Iraty, and Roquefort should produce delicious results as well.

Overall Impressions: A well crafted American cider that needs a re-tasting away from all the lovely Asturian acidity and funk.

*This cider was part of a January of 2013 Murray’s Cheese tasting class. Rowan Imports was on hand to discuss this cider and cider making practices. This Cider House Rules: Paring Cider and Cheese is being offered again in April.

If you have tasting notes to add please leave a comment.

Cider Review: Cider52: Slyboro Cider House Hidden Star

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POM00000307Cider: SLYBORO CIDER HOUSE HIDDEN STAR

Maker: Slyboro Cider House at Hicks Orchard

Origin: Granville, New York

website: www.slyboro.com

ABV: 8% Bottle: 750 ml, cork

Style Notes: Semi-dry, sparkling cider, forced carbonation.

Fruit: Apples.

Makers Fruit Notes: Blend of Northern Spy and Liberty apples grown at Hicks Orchard in the Adirondack foothills.

Tasting Notes: In The Glass: Bright, pale golden. Aroma of baking apples, buttery, warm caramel, hints of toffee and spice. Sweetness balanced by fresh crisp acidity.

Our Pairings – The Tasting Lab: We tried with Montgomery’s Cheddar from Somerset, England.* Somerset Cheddar is a Slow Food Forgotten Foods Ark of Taste heritage cheese. This raw cows milk cheese is wrapped in linen and rubbed with lard before cellaring, and ripens from the inside out creating a delicious rind.

Cheesemonger’s Notes: The subtle qualities of this cider will nicely support the sweet butterscotch notes in Aged Goudas (Old Amsterdam, Robusto, 3 or 5 year vintages) plus the carbonation and acidity will cut through the dense flavor giving this sometimes overpowering cheese more play time with your palate.

Overall Impressions: All around pleasing cider. Worth another try when palates are not overwhelmed with Asturian “amargo”.

*This cider was part of a January of 2013 Murray’s Cheese tasting class. Rowan Imports was on hand to discuss this cider and cider making practices. This Cider House Rules: Paring Cider and Cheese is being offered again in April.

If you have tasting notes to add please leave a comment.

Cider Ireland: Real Irish Craft Cider Makers

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Cider Ireland

“Cider Ireland is a group of artisan Irish cider producers, making cider from Irish grown apples. It’s all about the apple.

Cider Ireland is a trade association for makers of what we consider to be Real Irish Craft Cider. We have a collective and sincere interest in the quality and integrity of the final product.”

A Brief History of Apples and Cidermaking in Ireland by Mark Jenkinson, September 2012

“Apples in Ireland Apples are an integral part of Irish culture and history and are first recorded from pips found at an archaeological excavation in Co. Meath and carbon dated to over 5000 years ago.

Cidermaking in Ireland For various historical reasons it is thought that cidermaking in Ireland stretches back at least 2000 years if not much further.”

Read the full article A Brief History of Apples and Cidermaking in Ireland at Cider Ireland

Irish cider makers and members of Cider Ireland:

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Armagh Cider Company

Ballinteggart House, Drumnasoo Road, Portadown, Co. Armagh

Twitter: @armaghcider


Craigie’s Cider

Ballyhook Farm, Grange Con, Co. Wicklow

Twitter: @CraigiesCider

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Highbank Proper Cider

Highbank Orchards, Highbank Organic Farm, Cuffesgrange, Co. Kilkenny

Twitter: @highbankorchard

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Longueville House Cider 

Mallow, Co. Cork.

Twitter: @Longuevillecork

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Llewelyns

Quickpenny Road, Lusk, Co Dublin

Twitter: @DavidsOrchard

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Mac’s Armagh Cider

Sean McAtee, Forest Road, Forkhill, Co. Armagh

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Mac Ivors Cider Co.

Ardress East, Portadown, Co. Armagh

Twitter: @MacIvorsCider

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Stonewell Cider

The Turrets, Nohoval, Belgooly, Kinsale, Co. Cork.

Twitter: @StonewellCider

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Tempted? Irish Craft Cider

2 Agars Road, Lisburn, Co. Down

Twitter: @TemptedCider

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The Apple Farm

Moorstown, Cahir, Co. Tipperary

Twitter: @theapplefarmer

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Toby’s Handcrafted Armagh Cider

Twitter: @TobysCider

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Images and maker information from Cider Ireland – visit the website for more maker information.

Meet Ciders Best Friend, Cheese. Hello, Cheese!

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Hello Cheese !

Cider and Cheese are a perfect pair. And now our Cheesemonger’s Notes and all cheese related content will be curated by United States of Cider’s co-founder, Consider The Rind.

The Petite Reine will be waxing cheesey here, and you can follow Consider the Rind – Adventures in Cheese at considertherind.com and on twitter @ConsiderTheRind.

rinds

Cider Mapping the United States & Canada: The North American Cider Map Project

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Mapping North American cider activity: The North American Cider Map Project.

Created by David White, virtual orchard keep at the Oldtimecider.com website, current President of NWCA, The Northwest Cider Association, and co-owner of Whitewood Cider Co.”Handcrafted in Olympia, Washington” fame.

The North American Cider Map Project is an ongoing effort and is updated regularly. The map markers are currently divided into (4) categories:

Red Markers: Cider Producers. Green Markers: Stores that sells cider. Yellow Markers: Establishments or bars that serve traditional craft cider. Blue Markers: Cider Education Resources

The North American Cider Map Project also includes an alphabetical listing of cider makers and resources flagged on the map.

Last updated: January 24, 2013

To make additions to the map contact Oldtimecider.com

NACMap

 

Cider52: World Cider: Sarasola Sagardoa, Isastegi Sagardo, Maley Cidre du St Bernard Cidro

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Cider52: A Cider A Week. The plan: 52 weeks, 52 cider tastings, pairings, reviews, and postings.

We are focusing on American craft cider, but will continue to explore world ciders as well. Next up for February/March 2013 :

From Spain and  The Basque Country:

Sarasola Sagardoa, Astigarraga, Basque Country, Spain

Isastegi Sagardo, Basque Country, Spain

And from Italy:

Maley Cidre du St Bernard Cidro from the Valle d’Aosta region. Apples used in this cider are from Italian AND French orchards.

Tasting notes and pairings to follow.

Cider Review: Españar Sidra de Asturias 2011: Cider52

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servicios_1242950537_450Cider: ESPAÑAR SIDRA DE ASTURIAS  2011

Maker: Llagar El Gobernador  Origin: Viadi (orchards), Asturias, Spain

website: www.sidraelgobernador.com

Importer: Rowan Imports  website: rowanimports.com

ABV: 6 %   Bottle: 750 ml, cork

Style Notes: Asturian cider, naturally occurring indigenous yeasts used in fermentation.

Fruit: Apples.

Makers Fruit Notes: A blend of three hand picked DOP/PDO (Denominaciones de Origen Protegidas-protected designation of origin) certified heirloom cider apples varietals: Raxao, Regona, and Durona de Tresali (pictured). Apples are allowed to fall and mature on the orchard floor before processing.

Tasting Notes: In The Glass: Bright, clear, golden, green. Tart green apple, grass, wet straw, citrus, winey, yeasty, slightly tannic.

Our Pairings – The Tasting Lab: We tried with Jasper Hill Farm’s Winnimere, a raw cows milk washed rind cheese from Vermont.*

Note: An earlier tasting successfully paired Españar Sidra de Asturias with spicy marcona almonds, and Asturian cheeses: Queso de Valdeón, Afuega´l Pitu, and Ahumado de Pria, a smoked mixed milk cheese, and walnut date cake. Read more about Asturian Cheeses at Quesos de Asturias.

Overall Impressions: A clean, crisp, Asturian cider that drinks like a light, white wine.

*This cider was part of a Murray’s Cheese tasting class This Cider House Rules: Paring Cider and Cheese, in January of 2013.  Rowan Imports was on hand to discuss this cider and Asturian cider making practices.

Apple images from www.sidradeasturias.es

If you have tasting notes to add please leave a comment.