Hard Cider

**bagtagley** · 10-11-2012, 01:01 PM

I'm not talking about Hornsby's or any of that other sweetened stuff we used to drink in HS. I'm talking about quality, varietal, craft ciders. They must be getting trendy, because there are 5 cideries within an hour of me, 3 of which started up within the past year.

I love this stuff. The only thing keeping me from a more consistent habit is the price. It's dry, fruity and complex, so can be served with a nice dinner. Goes great with pork. However, as I recently discovered at an excellent restaurant here, it also goes great in a mason jar on the rocks. From the dinner table to the riding mower; that's versatility.

Anybody else?

**stfu&gbtw** · 10-11-2012, 01:05 PM

Originally Posted by bagtagley

It's dry, fruity and complex

**bagtagley** · 10-11-2012, 01:07 PM

Well played.

**Cruiser** · 10-11-2012, 01:09 PM

Mmmmmm. West County Baldwin. So good!

**systemoverblow'd** · 10-11-2012, 01:26 PM

I've been getting into them since it's all the girlfriend drinks. It all depends on what kind, not a big fan of super sweet anything. Woodchuck has a couple of good ones. Magner's is good. Harpoon is tasty. Original Sin I can be in the mood for. Cripsin can fuck off.

I prefer mine in a pint on the rocks.

**Dantheman** · 10-11-2012, 01:32 PM

I tried Woodchuck's Amber and Granny Smith awhile ago when I looked for gluten free beer at the liquor stores near me and came up empty. Both were very tasty, the amber was a little sweet for my tastes and the granny was like an excellent champagne. Still not something I'll be craving at the end of big bike ride though.

Hugh Conway · 10-11-2012, 01:34 PM

various imported french one's from normandy. most of the us stuff is too sweet.

**hafilax** · 10-11-2012, 01:42 PM

I like Sir Perry's pear cider.

**ashmgee** · 10-11-2012, 01:50 PM

I make my own cider. It takes a while to age and mellow out, but it is worth it because I don't like the sweet american ciders that are typically out there.

Good cider is a nice treat, and I agree it is very versatile. Can go with a nice dinner or just kicking back.

**irul&ublo** · 10-11-2012, 01:57 PM

Originally Posted by bagtagley

It's...fruity and complex
Anybody else?

So's Jer

**bagtagley** · 10-11-2012, 02:05 PM

Bold Rock is one of the cideries that recently opened up. Their first two ciders were marketed to "normal people" and they're way, way too sweet. They have two more varieties coming out this or next month that are supposed to be pretty solid. The other stuff I'm finding here is very dry, not sweet at all. The Woodchuck Granny Smith tastes like candy to me in comparison.

With the increased popularity, WF has started carrying a few French ciders. I've passed them up because they have a lower alcohol content and a higher price tag. I need to give one a try.

Dan, I've finished up a couple of rides, and have wished I had some cider. I'd choose it over after-ride beers 9 times out of 10 if I didn't have to deal with the big bottle, a glass and some ice. I ride alone most of the time, so being made fun of for such a kit would be a non-issue.

**Dantheman** · 10-11-2012, 02:32 PM

If I can find something that makes the Woodchuck granny seem like candy I may change my tune.

**schuss** · 10-11-2012, 03:58 PM

For everyday I enjoy Magners or Strongbow, but there are a lot of boutique ciders popping up that are decent. I know Magnolia in SF sourced an awesome Pomegranate Cider.

**irul&ublo** · 10-11-2012, 05:53 PM

these guys http://www.tworiverscider.com/index.html make some good stuff.

**MrDirt** · 10-11-2012, 07:38 PM

If you happen to see either of these at a store, do yourself a favor and buy a lot of it.

Click image for larger version.

Name: 105.jpeg
Views: 58
Size: 37.5 KB
ID: 122552

Click image for larger version.

Name: scrumpylable_base.jpeg
Views: 52
Size: 28.4 KB
ID: 122553

**camplemur** · 10-11-2012, 09:29 PM

A friend is selling his own stuff in Portland. Reverend Nat's Hard Cider. It's what turned me onto cider. Delicious and refreshing. Fun to mix up the usual beer or wine with dinner.

**wicked_sick** · 10-11-2012, 09:29 PM

I've heard there's noting quite like a Hard Dicken's Cider

**iscariot** · 10-11-2012, 10:01 PM

Originally Posted by wicked_sick

I've heard there's noting quite like a Hard Dicken's Cider

lulz....

**RedWolf** · 10-11-2012, 10:02 PM

MrDirt has it right - J.K.'s Scrumpy is seriously good. I've tried a lot of ciders, and that's up near the top of the list for me.

**ACheateaux** · 10-11-2012, 10:37 PM

I brew beer and stumbled on a recipe for apfelwein (German apple wine) awhile ago. It's enjoyed a constant rotation on my kegerator. Ferments out dry and stiff. Good base to play around with. I added a little blueberry and ginger to it one summer and was surprised how fast 5 gallons disappears.

5 gal pasteurized apple juice ( I use Motts )
2 lbs dextrose
1 packet champagne yeast ( I use Montrachet, it tastes clean )

Dump 4.5 gal in a Carboy, put the 2# sugar into the remaining juice container and shake to mix, then add to Carboy. Sprinkle yeast on top and cap. Throw in closet for 6-8 weeks, keg/bottle condition another 4 weeks and it's good to go. The longer it sits, the better it gets.

I keep it in a constant rotation in my fermentation chamber.

I'd say you'll thank me later, but it goes down so good that after 2 pints you won't be able to find a computer, let alone use it. You sure as hell won't have anything nice to say to/about me in the morning.

**Ksyrium** · 10-12-2012, 08:32 AM

i second the above recipe. just brewed up another batch of it. and am waiting to get into some of it i stashed away thats a year old now.

**supermodel159** · 10-12-2012, 11:35 AM

^Why use pasterurized? Skipping the boiling of non pasteurized cider step?

**bsavery** · 10-12-2012, 02:01 PM

People in seattle should check out the Spire Dark and Dry...

**Steven S. Dallas** · 10-12-2012, 02:06 PM

Originally Posted by bagtagley

They must be getting trendy