When I drink commercial cider I usually go for something semi-sweet and with a mix of flavor notes, as when you are working with dessert apples I find the dry ones to be quite blah (vs. Here is a complete list of my reviews in case it is helpful - Īs far as what is "better" will completely vary by your tastes.
Hard cider angry orchard plus#
I often get AO and Woodchuck samples to review for my blog though, so I've tried most of the widely available ciders, plus most everything that can be bought in the Seattle area. But to be honest I don't drink any of those very often, as I usually buy either local or imported (French & English) ciders. As far as quality I'd guess them to also be about tied. If you tell us where you we might be able to give more specific suggestions as far as cideries to look out for.įor my personal tastes I'd put Crispin Original as tied with some of my favorite Angry Orchard ones (Orchard's Edge Old Fashioned, Easy Apple, and Tapped Maple seasonal). There are a handful of cider review blogs and ratings sites, so it can be helpful to look up a cider to try to get an idea of if you would like it, especially once you've tried at least a few. Going straight to a cidery tasting room (or even better, a cider-specific bar) is ideal as you can try a flight of ciders, trying many in one go, vs. You'll likely need to go to a specialty store to find high end cider, like where you would find single bottles of specialty beer, or an alcohol-specific store like Total Wine or Bevmo if you have one of those. I still don't like sour ciders though - it just hits my palette wrong. For example, I used to find tannins weird, but now I love tannic ciders, especially English. Many of those qualities are an acquired taste. Tannic (from using cider-specific apples, and dries the mouth many red grape wines have tannins for example). Sour (different from tart, hitting more at the back of the palette and lingering sour ciders are often described as rustic or farmhouse style most Spanish ciders are sour). Such as: Too dry (the absence of sweetness).
Keep in mind that fine cider can often have qualities that can turn off a newbie, so if you try one and don't like it, don't give up on fine cider entirely, just try to identify what specifically you didn't like about it, so you can build up to that, or avoid that type. I used to really like Woodchuck, but on average I've been liking Angry Orchard's new releases better lately (not their flagship Crisp Apple).
Ace is another commercial cider that is a step up. I personally think Crispin is one of the better commercial ciders, as they are a bit less sweet and more "real" tasting, although still rather apple juice forward. Yes, the processes used to make fine cider will make it more akin to wine than an alcoholic apple juice, and more complex. The average craft cider will be less sweet than Angry Orchard, Woodchuck, etc, although there are plenty of sweet craft ciders as well. The best quality ones are made from cider-specific heirloom and/or cider apples at an orchard-based cidery. Although there are plenty of good sessionable craft ciders in six packs as well. However, in general, the better quality ciders will be in single bottles, like wine (either 500ml, 22oz, or 750ml), vs.
In some areas it is tough to find anything but common commercial ciders. It'll depend where you live, as distribution of craft brands is quite regional (many cideries don't even distribute outside their state).
0 kommentar(er)
