Cider Review: Western Cider Co.'s Dry and Dandy

Before I even woke up this morning, I was immersed in ideas and imagination. The brightness of the fall sunrise seeped into my unconscious mind to gift me with notions of lush greenery, hidden adventures, and the image of a blue opal cartouche. Sadly, none of it was cider-oriented, so I’ll have to save these ramblings for other creative outlets. What I love to do though on the shorter autumnal evenings is to let my ruminations cavort wildly with a cider in one hand and a paper notebook in the other. We’ll see how much these two worlds ever overlap in the coming weeks and months. 

Most recently I tried this with a cider that’s been waiting in my cellar for far too long: Western Cider Co.'s Dry and Dandy. It’s my first ever taste from Western Cider Co. out of Montana. I love how the cidery folks introduce the company, so I’ll quote from the website, a whole section called, “Who the Heck Is Western Cider?”

WESTERN CIDER is located on the banks of the Clark Fork River in Missoula, Montana. Our dream was seeded in 2012 when co-founder Michael Billingsley planted 2,500 cider apple trees in Montana's Bitterroot Valley - just south of Missoula. Now, we have nearly 5,000 trees and over 50 varieties of apples. We use those apples, as well as apples from Northwest orchards, to produce easy going and traditional ciders. We are plain-speaking cider weirdos who can hang with the nerdiest of cider nerds and the gnarliest of dive bar flies. As a company, Western Cider aspires to create an institution of great cider, good times and a life worth living in this far-flung region of the American West.

Visitors can come try Western Cider Co.’s offerings in the Missoula, Montana tasting room. I recommend checking out Western Cider Co.’s website to learn more. 

Find it here: https://westerncider.com/

The official description of the cider tells us lots of meaningful information including the apples used for the cider and the cider-making style.

A Pet-Nat from our Orchard in Montana’s Bitterroot Valley

A refreshing blend of Golden Russet, Harrison, Calville blanc D’Hiver, Baldwin Ashmead’s Kernel, Hudson’s Golden Gem,  Bedan des Parts, Binet Rouge, and McIntosh apples. Bottled at the tail end of fermentation in the petillant naturel style. Rested for 6 months. Lightly hazy, ripe pineapple aromatics, eminently drinkable.

And the cider comes with a warning adorably put, “The bubbles dance! Chill before Serving and Open slowly!    

The cider is listed as 8.1% ABV.

Appearance: extremely bubbly, gentle haze, warm popcorn kernel yellow

The Dry and Dandy poured with an impressive head. The bubbles are multitudinous and active. When the label said that they dance, it’s accurate. It’s a lovely medium intensity color that reminds me of golden popcorn kernels with just a hint of haze.

Aromas:candied pineapple, cherry, and golden syrup

Wow! Based on the petillant naturel style of this cider I didn’t expect its rich concentrated fruit aroma. This oozes with candied pineapple, cherry, and golden syrup scents. I’m sure it won’t taste as sweet as it smells just because fermentation will have transformed the sugar to bubbles and alcohol, but what I smell reminds me of sweet things!

Dryness sweetness: Dry!

My brain wins over my sensory expectations. Indeed, fermentation sciences is real and the fruity smells of the cider do not translate into residual sugar. The Dry and Dandy is dry as promised.

Flavors and drinking experience: very high acid, tannic, floral, bitter, bubbly

Now that I’m actually tasting this cider instead of speculating about it based on descriptions or aromas, I understand what’s happening. The Dry and Dancy is aggressively zingy in that’s fully dry while also tasting super tart! The high acid causes an immediate salivary reaction. Not only does this cider bring the acid, tannins are part of the celebration too!

By bottling the cider before its fermentation is complete, it has become an extremely bubbly beverage with tiny bubbles. As I continue tasting, I notice something blocky in the tannins as they create the mouthfeel. Flavorwise, it seems related to a streak of floral bitterness like a powdery spring flower. I really enjoy the strong wood notes and powerful malic acid.

Dang! This is a complex and grown-up cider. As I continue to sip, more notes come to the fore, including mild lemon peel and ripe cherry. The finish swings back green wood and salt. What a remarkable cider to contemplate! I enjoyed it very much with writing and thinking time, but it would taste ever so nice with an orzo casserole and the last of the summer squash.

Cider Review: Montana Ciderworks Hopped Up Heritage Cider

Tender green leaves and apple blossoms, is there any more beautiful time than this phase of spring? As a possibility, I can only put forth the peak of apple harvest, but right now I’m very fond of this season. Perhaps I write about it too much here. This isn’t a weather blog, I promise. I did take advantage of this warmer conditions this past week, and I chose a cider that looks ahead to Summer. I’m so happy to share my thoughts on Montana Ciderworks’ Hopped Up Heritage.

Looking at Montana Ciderworks website, I was struck with this introduction of the company and its practices, “We support sustainable agriculture and the preservation of open spaces in our beautiful valley. Our cidermaking increases the value and usefulness of Montana's orchards so that they will remain on the landscape to support and delight future generations.” This thread of cider as orchard conservation is dear to my heart.

Today’s review is only my second cider by Montana Ciderworks. I first reviewed the North Fork Traditional: http://alongcameacider.blogspot.com/2022/01/cider-review-montana-ciderworks-north.html

To learn more about this cidery visit Montana Ciderworks’ website: http://montanacider.com/

Here’s the cider’s official description.

Hopped Up, Limited Release Cider: Hopped Up is complex and curious; a semi-dry cider of bittersweet heritage apples, dry hopped with a unique hop blend to wed Continental (brown spice & herbs) with English (citrus & fruit) hop profiles. Taste true cider flavor with complementing Fuggle & Sterling (Saaz X Cascade) hop aromas.

Gold medals at the 2019 Portland International Cider Cup and GLINTCAP 2019. ABV 6.9%, available in 500ml bottles only.

Appearance: slightly hazy, sandstone, visible bubbles

The Hopped Up cider looks so much like a quintessential UK cider! The Hopped Up Heritage has a slight haze, intense sandstone color, and a few visible bubbles just at the top of the glass. It makes my mouth water to look at it. 

I am loving these aromas; the Hopped Up smells s0 juicy! It’s reminiscent of fresh pear juice, but I also get minerals; zesty citrus,  honey or nectar, and peach. This cider definitely displays the citrusy side of hops.

Sweetness/dryness: Semi-sweet

Though the Hopped Up cider has plenty more going on than its level of sweetness, it has a clear level. This is a semi-sweet cider. The sweetness reminds me of apples, honey, and peaches.

Flavors and drinking experience: very fruity, citrus, pear, tannic, acid 

This cider is so much fun. The Hopped Up reminds me of Summer because it tastes like it smells! It’s very fruity and wet: citrus, pineapple, grapefuit along with pear and peach. I also get a bit of grippy tannin action. That makes the whole experience much more interesting. Perhaps what I appreciate most thought is that somehow the apple stands up to the hops, with malic acid aplenty. 

This cider has medium high acid and a nice big mouthfeel. It is a bit warming—it feels a touch more boozy than I’d expect from the ABV. The Hopped Up is quite pleasing and balanced overall. The finish emphasizes a perfumed sweet warmth of nectar. Very enjoyable!

Cider Review: Montana Ciderworks' North Fork Traditional

Continuing last week’s excitement for a new cider brand, I’m moving my focus westward to Montana with Montana Ciderworks’ North Fork Traditional. Amidst our first real dip of the season into genuinely cold temperatures, I felt ready to hunker down with a cider that might be very different from what I can regularly access in upstate New York. I reached for a bottle of Montana Ciderworks’ North Fork Traditional to see what surprises might be in store.

Darby, Montana is where this week’s cidery calls home. Montana Ciderworks has been producing here since 2002! Here’s some of what I found on Montana Ciderworks’ website. It’s the cidery’s succinct introduction to cider and to their style of the beverage.

Traditional cider is a naturally fermented beverage made from apple juice. It was THE drink for Americans from Revolutionary times until Prohibition. Montana CiderWorks honors 100 years of sustainable agriculture in Montana by offering exceptional English-style ciders crafted from Bitterroot Valley apples.

You can visit Montana Ciderworks online to learn about all of the ciders they produce: http://montanacider.com/

Here’s the official description for North Fork Traditional.

Semi-Dry English Style Cider.  Golden, gently bubbly, with true cider flavor. Expressive bittersweet apple character with wood, grass & smoke notes; this semi-dry cider balances faintest sweetness against sharpness, astringency, and tart fruit…Our North Fork traditional cider received a Gold Medal at the 2013 Great Lakes International Cider & Perry Competition.  The blend includes hard-to-find traditional cider apples & crab apples alongside Bitterroot Valley apples. North Fork offers a clean, aromatic finish that enhances the flavor of savory foods. Pairs wonderfully with spicy (ethnic) foods, game bird dishes, and hor d’oeuvres with strong cheeses.

Appearance:  warm ochre, brilliant, bubbly

The North Fork Traditional brings a lovely intensity of color; it’s a warm ochre. The cider looks both brilliant and bubbly. 

Aromas: overripe apples, baking spices, dark berries

This cider smells delightfully mellow and like overripe apples. I get secondary notes of minerals, soft muffin spices, and dark berries.

Sweetness/dryness: Semi-sweet

This is just on the sweet enough side that I’ll call it semi-sweet rather than semi-dry, but I understand that my perception might skew a bit from the average here. It’s also important to note that the cider is bitter as well as sweet. That certainly affects how its sweetness plays into the full cider experience.

Flavors and drinking experience: Bittersweet, very tannic, medium high acid

Montana Ciderworks’ North Fork Traditional makes a big and bittersweet first impression. My hopes for the week are realized as this profile is quite a bit different from what I drink most often. This cider very tannic with medium-high acid and a fair bit of sweetness. It’s a clean fermentation, but otherwise I’m seeing lots of UK influence. 

I don’t habitually reach for a semi-sweet cider but the bitterness of the North Fork Traditional could change my mind! I love how very uk the profile remains sip after sip. The cider lingers with an amazing applesauce finish. This cider has plenty of bubble and a medium full body. I enjoyed the North Fork Traditional with vegetarian borscht and pierogi. It was a delightful combination.

Cider Review: Lockhorn Hard Cider Beartooth Bittersweet

The birds are singing out my windows this morning. I’m feeling more hopeful and excited about this summer, and all the cider adventures to come.  I wish this kind of hope for all my cider friends, and safe and gentle spring for apple blossoms. Today’s review is Bear Tooth Bittersweet by Lockhorn Hard Cider.

Lockhorn Hard Cider comes to the world from Bozeman, Montana. The cidery has a taproom, curbside service, a gluten-free food menu  as well as a full line up of innovative ciders. I like this phrase I found on the website for describing the cider, “[T]he first sip of Lockhorn cider has a bite, but the subtle, complex flavors resonate on the tongue, rather like wine.”

I’ve reviewed one Lockhorn Hard Cider before, the Gallatin Grapefruit: http://alongcameacider.blogspot.com/2020/11/cider-review-lockhorn-hard-ciders.html

You can visit Lockhorn Hard Cider online here: https://www.lockhornhardcider.com/

Here’s how the cidery describes the Beartooth Bittersweet.

This proud cider is crafted from a blend English bittersweet and American varietal apples. With a gentle sweetness akin to Lone Mountain Cider, the Beartooth exhibits the same fruit forward apple appeal with the special bitter tannin that is so very English. The skins of the bittersweet apples impart a black tea like taste that lend a complex and extraordinary palate!

Now for my experience with Beartooth Bittersweet.

Appearance: brilliant, chick fluff yellow,  low hue intensity, no visible bubbles

This cider looks elegant and appealing with it’s brilliance. The color reminds me of baby chicks, but maybe I’ve got spring on the  brain. I don’t see any bubbles when I pour this cider, but that doesn’t mean it isn’t sparkly.

Aromas: pear, white grape, banana, fruity, juicy, powdered sugar

The Beartooth Bittersweet smells freshly juicy! These aroma notes just leap out of the can and glass.  Pear, white grape, and banana smells present themselves clearly and powerfully. I also get notes of powdered sugar. The overall smell impressions are of a tropical fruit dessert.

Sweetness/Dryness: Sweet

This is a sweet cider! I shouldn’t  be surprised because of the sweet in the name, but it’s more a true sweet than a bittersweet.

Flavors and drinking experience: low acid, low-to-medium tannins, fruity, overripe apple, cooked apple, softened leather

The first thing that I notice when I taste the Beartooth Bittersweet is how much lower I find the acid than with most American ciders. The sweetness and relatively low acidity work together to pull the Bittersweet’s profile in the direct of a medium sweet UK cider. It brings low-to-medium tannins which are a bit different from many (not all) UK ciders. The Bittersweet is very much its own cider with its own profile! 

After a few sips, I’m noticing more and more fresh apple juice, overripe apple, and cooked apple notes. The Beartooth Bittersweet offers a mellow mature flavor with a bit of softened leather to it. The finish is gentle and pleasant, but not overlong. The sparkle level is petillant rather than strongly bubbly.

I paired the Beartooth Bittersweet with a pasta dinner, but I think I’d do it differently next time. After trying this cider, I think it would be best paired with an asparagus and goat cheese quiche, maybe accompanied by a cucumber and tomato salad. I’d want to give the rich fruits something toasty and creamy to play against. And I’d like to fill in the acid level with the tomato in the salad. It’s a super Spring-friendly cider, and it would be a waste not use that. Cheers!

Cider Review: Lockhorn Hard Cider's Gallatin Grapefruit Mint

I am not ready for a season filled with holidays. I know it’s coming soon, but I don’t want all of my days from October first through the end of the year to be continual slalom from preparation to festivity over and over again. Not that I mind celebration; I love it, but I just need calm and variety between my holidays. So this week, I’m not getting ready for anything. I just chose a casual and creative cider to pair with veggie tacos. 

Through a friend I was able to get my hands on my first Lockhorn Hard Cider, so I’ve been curious to try the Gallatin Grapefruit Mint. This is my first cider by this cidery!

The Lockhorn cider slogan is, “The Apple's Instinct Untamed” is a fun one! I’m not entirely sure how that translates to cider making choices other than perhaps wild fermentations and minimal intervention ciders. The website describes Lockhorn as a small family-run cidery in Montana.  

You can visit Lockhorn Hard Cider online here: https://www.lockhornhardcider.com/

Here’s how Lockhorn Hard Cider describes the Gallatin Grapefruit Mint.

Grapefruit Mint cider is a fan favorite! With fresh, cold steeped mint leaves infused with grapefruit juice, this cider is, by far, the most refreshing. A semi-sweet cider that fills all your senses, you are bound to love it! On tap and in 16 oz cans. 6.9% ABV.

Appearance: hazy, bubbly, goldenrod

The color reminds me of afternoon sunlight and goldenrods. The cider has just a hint of haze but not enough to obscure the bubbles I can see. 

Aromas: Smells minty, apple, hint of grapefruit

I can smell all of the elements promised in the description of this cider distinctly. There are clear notes of mint, apple, and grapefruit, but the mint and apple predominate.

Sweetness/dryness: Semi-sweet

I thought this cider would be fairly sweet not only because the official description calls out semi-sweetness, but because I think both grapefruit and mint are best brought into balance with some sweetness or a very different dry and austere profile. This took the semi-sweet route.

Flavors and drinking experience: strong mint flavor, mild grapefruit, medium high acid

When drinking this cider, I wanted to pay attention to each of the three ingredients to see how they communicate. The mint is strongly present throughout but especially in the in finish. The grapefruit element melds with apple, making them more of a fruity presence but mint stands out. This cider has medium high acidity but no tannins. 

I appreciate the bubbles and full body in the the Gallatin Gallatin Grapefruit Mint. Somehow my brain keeps looking for hops and hop related flavors. I've had minty and citrusy hopped ciders before, but this is totally hop free. But I keep forgetting that every sip or two and looking for the tart, citrus hop notes or bitter hop edge.

This cider provoked a mixed reaction in my household. It has a lot going on and a fair bit of sweetness. I think for many drinkers those will be delightful features, whereas some might find the cider too experimental or the experience too much. 

Pairing this cider with veggie black bean tacos was fun. You could also take these in a whole different direction, focusing on the sweetness and pair them with a citrus glazed pound cake. I think there are a lot of pairing possibilities for the Gallatin Grapefruit Mint by the Lockhorn Hard Cider. 

And just for fun, one of my co-tasters and Peewee.