Cider Roundup: The Cider House Vancouver

 

Last post about my Summer vacation, I promise. And that feels entirely necessary since all of the Fall back-to-school things are happening in my neck of the woods. My entire brain is full, and I’m still forgetting things! So, if I owe you an email or a review or really much of anything, I’m sorry. Feel free to remind me!

Maybe things will be more settled into a routine a couple of weeks from now. That will be my hope! But for right now, I want to drift back to mid-July and think about trying a super fun cider oriented restaurant and cidery while on vacation. If only I could time travel.

Friends took us to The Cider House Vancouver, because they are sweet and thoughtful. And these Vancouver folks take so much joy in the neat experiences their city offers. There’s no better way to visit a place than in the company of someone who already loves it. 

We approached the Cider House Vancouver knowing it was going to be hopping. The place is located near a public beach, and it was a hot summer afternoon. I’ve been to more than a handful of places that center cider on their menu, but this had a completely different atmosphere. This was a plant-based restaurant featuring hard cider, and yet the pop music and party vibes made me think more of a beachside cocktail bar. This place was color, sound, and festivity turned all the way up!

Our group was seated, ordered a range of appetizers to share and each picked out a flight with very little overlap. The menu is that large! 

Learn more about the Cider House Vancouver direct from the source here, including the full cider menu: https://ciderhouserules.ca/

Here’s what I had in my flight along with a few brief thoughts on each. 

Big Dry-

Of course I had to start with the Big Dry. This cider smelled like Peanut shells, salty minerals, something savory and a hint of carrots. A second sniff garnered a little booze in the mix as well. As for taste, the Big Dry offers extremely high acid, a fine bubble, and loads of fruit flavors. I think it’s off dry and very drinkable. 

Rosy-

This cider opens with aromas of deep soft powder and jam. It’s an oxidized smell, but the aroma is subtle rather than intense. The Rosy tastes good. The primary flavor is strawberry with a tannic note added. Though it looks likely a welcoming delicate pink, something about that fruity yet tannic note evokes dark fruits like Pomegranate to me. The tannins are papery and pleasant. It’s less bubbly than the Big Dry.

Rhubarb-

This is another one with a fairly low level of aroma. When I taste it, my first impression is how extremely strong the sparkle is. What fun! The rhubarb flavor is gently sweetened but still fresh. The high acid belongs in this cider because rhubarb is such a tart and puckery fruit. This cider had no tannins to speak of, but it really works because of the acidity. It’s a semi-dry cider with a rock candy finish.

Pineapple Jalapeno-

I know that not everyone wants a Pineapple Jalapeno cider, but I do. I love what a note of spice can do for a sweet cider, and pineapple is practically a cheat code for my happiness. This cider wafts plentiful aromas of grilled pineapple! When I take a first sip the peppers hit immediately and dissipate. This cider is sweet with high acid and an endless amount of juicy fun. My only complaint is that the cider’s body is a touch thinner than goes ideally with something both sweet and spicy. And importantly there’s still some apple in the cider’s backbone.

These are not the sorts of ciders I would choose every glass and everyday, but they paired well with our roasted brussels sprouts, sweet potato fries, and veggie nachos. They were fruity, tart, and fun. The whole place was buzzy and fun with energy to spare!  

Cider Review: Albemarle Ciderworks Jupiter's Legacy

Today, I’m reviewing Albemarle Ciderworks’ Jupiter’s Legacy. This cider was shared with me by the fine folks at Albemarle Ciderworks. We’re cruising into Summer quickly, and this cider was my reward after a huge day of garden work and exercise. I wanted nothing more than peaceful relaxation on my porch and this is what I enjoyed with it. 

I’ve reviewed a few Albemarle Ciderworks beverages before. You can find more information about this Virginia based cidery in the earlier reviews. Here’s the full list. 

Brut D'Albemarle Hewes Crab: https://alongcameacider.blogspot.com/2023/09/cider-review-albemarle-ciderworks-brut.html

Wickson: http://alongcameacider.blogspot.com/2023/07/dryciderjuly-cider-review-albemarle.html

Brut D’Albemarle Harrison: http://alongcameacider.blogspot.com/2023/03/cider-review-albemarle-ciderworks-brut.html

Goldrush: http://alongcameacider.blogspot.com/2019/02/cider-review-albemarle-ciderworks.html

Ragged Mountain: http://alongcameacider.blogspot.com/2013/10/cider-review-albemarle-ragged-mountain.html

Royal Pippin: http://alongcameacider.blogspot.com/2013/08/cider-review-albemarle-ciderworks-royal.html

Pomme Mary (a Top Ten cider from 2013): http://alongcameacider.blogspot.com/2013/09/cider-review-albemarle-iderworks-pomme.html

This is where you can find the most up to date info on Albemarle releases and tasting room events: http://www.albemarleciderworks.com.

Here’s what Albemarle’s website has to say about Jupiter’s Legacy.

Jupiter's Legacy

Jupiter’s Legacy has a bright acidity with notes of citrus. Made from a blend of classic cider apples that changes yearly with the variation of the apple harvest, this cider has a nicely astringent tannin and a tart apple finish. Elegant with chicken and cream finished dishes.  8.2% ABV

Tasting Notes

As our most complex blend, Jupiter's Legacy displays a nuanced depth of body and flavor that reveals itself slowly, over the course of a glass.  Some warm tannins give this cider a rounder mouthfeel and longer finish, while the balancing acidity keeps it lively.  Jupiter's Legacy really shines when paired with complementary foods: chicken and cream-finished dishes, game meats, steak au poivre, and of course pork.  Sweet, apple-based desserts can also offset Jupiter's tartness nicely, such as an apple tatin with caramel sauce, or simply a cider donut.

Why we like it

This is our flagship cider incorporating our best traditional cider apples.  We believe that this blend which will vary from year to year as we are able to grow more traditional American cider apples.  We believe it represents the best of what American cider was and will be.

The cider’s label makes clear that Albemarle Ciderworks named this cider to honor an enslaved man and cider maker: Jupiter. His last name is thought to be Evans, but sources aren’t entirely confident. I’ll link to two sources of information about the cider’s namesake.

From the Monticello research center: https://www.monticello.org/research-education/thomas-jefferson-encyclopedia/jupiter-evans/

Civil Eats Article: https://civileats.com/2019/05/10/american-cider-in-black-and-white/

Appearance: brilliant, bubbly, intense saffron color

This cider’s color reminds me of saffron yellow, which is warm and leans toward apricot. It’s brilliant and bubbly as well.

Aromas: overripe apple, baking spices, grilled peach

Initially, Jupiter's Legacy’s aromas bring to mind applesauce and baking spices. A gentle ghost of cinnamon is decidedly present. Repeated sniffs unlock overripe apple and grilled peach notes too. Very inviting. 

Sweetness/dryness: off dry

This one is a bit debatable. When I first had a glass, it tasted off dry. A second glass the next day, and after a meal, tasted drier. I’d be curious to learn the cider’s residual sugar. 

Flavors and drinking experience: high acid, high tannins, soft leather, sweet orange

Albemarle Ciderworks has crafted something special in Jupiter’s Legacy. This cider has high acidity and medium tannins, but those words do not capture what’s special about it.  I love that it reminds me of old supple leather softened by time and handling, overripe apples and sweet orange. It’s stony with a fine active bubble.

Drinking it, I found the cider both balanced and beautiful. It’s one I was so happy to enjoy two nights in a row as I watched the evenings stretch out long and golden. 

Cider Review: Eden Cidery's Cellar Series Franklin Pet Nat

Things change all the time. The seasons cycle through (though less predictably than in the decades gone by), and we all grow and change. Recently, I completed a first draft of a novel manuscript. This is a first for me, and I’m excited to jump into editing. And I’ve accepted an exciting offer of a different role within the larger organization of my day job. That will start next week. I still love apples and cider, so I celebrated the good job news with a special bottle.  Today I’m sharing my thoughts on that celebratory beverage: Eden Cidery’s Cellar Series Franklin Pet Nat.

If anyone reading isn’t familiar with the term Pet Nat, that’s totally fair. It’s short for Petillant Naturel. That’s a specific fermentation technique used for wine and cider that leverages the yeast’s transformation of sugar into carbon dioxide to create naturally bubbles in the bottle with just one round of fermentation and no disgorging. Here’s a link to a better explanation by the illustrious Beth Demmon: https://www.wineenthusiast.com/culture/beer/cider/pet-nat-cider/. 

I love a good Pet Nat. They are dry and often taste super fresh, slightly funky, high acid, and bubbly. This is a huge part of what I want from cider. It’s not the only profile, but it’s a trustworthy one!

Eden Ciders are some of my favorites. This small Vermont cidery experiments and creates new delicious ciders all the time while remaining truly orchard and harvest focused. There aren’t enough cideries that can make that claim. I’ve amassed quite the collection of reviews of Eden ciders. Here’s the list.

Fuzz Ball: https://alongcameacider.blogspot.com/2023/09/cider-review-eden-ciders-fuzz-ball.html

Cobble Knoll: http://alongcameacider.blogspot.com/2022/08/cider-review-eden-ciders-cobble-knoll.html

Sorciere: http://alongcameacider.blogspot.com/2022/07/cider-review-eden-ciders-sorciere.html

Oliver’s Twist Foxwhelp Cider: http://alongcameacider.blogspot.com/2021/11/cider-review-eden-ciders-olivers-twist.html

Brut Rose: http://alongcameacider.blogspot.com/2021/07/cider-review-eden-ciders-brut-rose.html

Benjamin: http://alongcameacider.blogspot.com/2021/06/cider-review-eden-ciders-benjamin-and.html

Deep Cut: http://alongcameacider.blogspot.com/2020/08/cider-review-eden-specialty-ciders-deep.html

Peak Bloom: http://alongcameacider.blogspot.com/2020/09/cider-review-eden-ciders-peak-bloom-and.html

Ezekiel: http://alongcameacider.blogspot.com/2019/01/cider-review-eden-specialty-ciders.html

Extra Sec: http://alongcameacider.blogspot.com/2019/03/cider-review-angry-orchard-super.html

Eden Heritage Cider: http://alongcameacider.blogspot.com/2018/06/cider-cans-crush-it-eden-heritage-and.html

Siren Song: http://alongcameacider.blogspot.com/2018/12/cider-review-eden-ciders-siren-song-and.html

Brut Nature: https://alongcameacider.blogspot.com/2018/02/cider-con-2018-pt-1-eden-specialty.html

Imperial 11 Degree Rose: http://alongcameacider.blogspot.com/2017/03/the-january-2017-cidrbox-and-edens.html

Sparkling Dry: http://alongcameacider.blogspot.com/2015/06/cider-review-eden-sparkling-dry-cider.html

The Sparkling Dry supported my Thanksgiving & Birthday celebrations in 2016: 

http://alongcameacider.blogspot.com/2016/11/pick-cider-for-thanksgiving-and-my.html

http://alongcameacider.blogspot.com/2016/11/happy-to-pickcider-for-thanksgiving.html

I suggest visiting Eden Cidery’s website. That’s the best place to read about the harvest ciders, aperitifs, and ice ciders available along with the sister brands Eden is now affiliated with: https://www.edenciders.com/

Here’s how the label describes the Cellar Series Franklin Pet Nat.

Franklin is Vermont's own cider apple variety. Propagated from a wild seedling tree found at the edge of a small orchard in Franklin County, Vermont. It is a high volume apple, producing a dry sparkling cider that balances mouth-watering acidity and robust tannins. We were privileged to pick the fruit of the mother tree for this special small batch. Abv 7.2% Residual sugar 0 grams/liter

Appearance: intense butter yellow, brilliant, lots of active fine bubbles

This is a lovely cider! The color just radiates like welcome spring sunshine in a pure buttery shade of yellow. There are tons of bubbles present, all tiny and active!

Aromas: Nutty farmy lemon and moss and grape skin

The Franklin Pet Nat smells nutty and farmy upon first whiff. As I let the aroma notes unfurl, I get lemon, moss, and grape skins. It feels so appropriate for Spring!

Dryness/sweetness: Dry!

Eden’s Franklin Pet Nat is a completely dry cider, and it tells no lies about that. Dry cider fans, rejoice!

Flavors and drinking experience: high acidity, lemon fluff, funk, bubbly

I love the mouthwatering high acidity on this cider.  Eden has released something super gorgeous and bubbly with the Franklin Pet Nat. This dry cider comes across with citrus zest, lemon fluff, and some farmy wildness.

The mouthfeel is Austere and spiky with tannic weight. The cider is more indebted to minerals than fruit, but the fruit that is present is firmly citrusy. The gentle notes of funk from the Franklin Pet Nat’s aromas remain present in its flavors. They aren’t out of control, but they remind us that we’re drinking something a bit untamed. 

Cider Review: Raw Cider Company's Brut Nature

I’m an introvert, and yet I love good events. It feels like a paradox. I need quiet time away from people to recover energy rather than gaining energy from time with people, but at the same time both attending or hosting many different kinds of events remains satisfying to me. I’ve been slowly reading bits of The Art of Gathering by Priya Parker, and so much of what she writes resonates with me. I’ll share one quote and then I’ll get into this week’s review. 

Why do we gather? We gather to solve problems that we can't solve on our own, we gather to celebrate, to morn, and to mark transitions. We gather to make decisions, we gather because we need one another. We gather to show strength. We gather to honor and acknowledge. We gather to build companies, and schools, and neighborhoods. We gather to welcome and we gather to say goodbye. .. But here's the great paradox of gathering. There are so many good reasons for coming together that often we don't know precisely why we're doing so. ― Priya Parker, The Art of Gathering: How We Meet and Why It Matters

I love that kind of reflective thinking and acting to deepen connections. I had the honor to attend not one but two wonderful parties this weekend. Thank you again to my hosts! And to the first of these gatherings, I brought a cider from my cellar that I thought would be pleasing to my hosts and shared it. Here’s how it went. 

I brought a bottle of Raw Cider Co.’s Brut Nature to the birthday party of a friend who just happens to be an amazing artist. She and her partner have wonderfully adventurous palates, so I wanted to bring something a bit daring for them. 

This is my first ever review for anything from Raw Cider Company. This cidery is based out of Oregon, and they focus a lot on letting nature guide their processes. 

Visit the cidery online here: https://rawcider.com/

Here’s a bit of info about the Brut Nature.

This blend of Airlie Red and Karmijn de Sonneville apples were sourced from family orchards in Oregon. We work with growers that are passionate about their produce because the best flavors come from nature. Our gift at Raw is to share these naturally cultivated flavors with you so you can enjoy them in the company of friends or a good book.

Aged on the lees for a minimum of 12 months. Bottled May 2021.

 ABV 7.5%.

Appearance: medium intensity, transparent, warm straw

The color is the classic warm straw hue that I associate with many American ciders made with heirloom apple varieties. It’s not brilliant, but neither is it hazy. I think transparent would be the right word.

Aromas: leather, salt, funky, UK cider, melon, grape leaves 

I chose this cider hoping for something a bit challenging and different, because that’s a profile I know my hosts enjoy. As I hoped, the Brute Nature smells like some Cornish ciders I had when traveling. I get notes of salt, leather, fusil oils, grape leaves, and melon.  There’s a fully present funk but it’s not out of balance.

Sweetness/dryness: Dry!

This is a dry cider! There’s a lot else going on, but it’s decidedly a dry cider.

Flavors and drinking experience: honey, pear, tannic, medium full mouthfeel, leather, medium acidity

Exactly as I hoped, this cider was a huge hit at the party. Everyone who tried it raved about the taste. I noticed notes of honey and pear. It’s very sparkling texture with some substantial tannins made it very popular. The Brute Nature offers a medium full mouthfeel with medium high acidity; the two features balance one another nicely. In terms of secondary flavore notes, I got lots of leather, some citrus, and overripe apple as well. 

Many thanks to the creative and daring friends who pulled us all together to celebrate this weekend. You've reminded me how much a good event can mean even to an introvert at heart.

Cider Review: Seminary Hill Cider's SHOC Estate Reserve and some experimentation

I’m writing a bit early this week, because I’ll be traveling soon. I’m so excited to be headed for New Orleans for the first time since the 1990s! I like to take a Winter trip when I can, and I’ve longed to go back to New Orleans for a very long time. It should be a walking-heavy blend of food, spooky stuff, great food, and lots of relaxing in *fingers crossed* better weather than the end of February in upstate New York. 

This is my third entry about Seminary Hill Cider out of Callicoon, New York. This small independent cidery has been making beautiful ciders and doing tastings and events at a gorgeous environmentally focused cidery in the Catskills. Check out my earlier review and roundup to learn more about this boutique destination cidery.

Round up, in which I share short thoughts on the 2021 Beechwoods, Nicksen,  2020 Semi-Sweet Cackling Hen, Tom’s Beard, and Spy Who Came in From the Cold: https://alongcameacider.blogspot.com/2023/10/cider-review-seminary-hill-cider-roundup.html

Delaware Dry (my #8 favorite cider of 2023): https://alongcameacider.blogspot.com/2023/12/cider-review-seminary-hill-ciders.html

I recommend going to the Seminar Hill Cidery website to learn more about this Catskills Cidery and all of the ciders and events there: https://www.seminaryhill.co/

Appearance: brilliant, bubbly, intense nectarine

What a lovely cider. I appreciate the bubbles dancing from the bottom of my glass and ringing the liquid. The SHOC Estate Reserve delivers an intense color that reminds me of nectarine flesh. 

Aromas: peaches, ripe apples, pineapple, golden flower petals

This cider smells deliciously like peaches, pineapples, and ripe apples. Secondarily, I get a whiff of clean spring green and something connotes golden petals.

Sweetness/Dryness: Off Dry

This is a beautifully balanced off dry cider. It has enough sweetness to keep fruit to the forefront of the experience, but it’s remarkably restrained.

Flavors and drinking experience: Off dry, zingy, peachy, structured, creamy, perfumed finish

The SHOC Estate Reserve maintains its off-dry balance with off-the-charts acid, substantial tannins, and plentiful fruit notes. It comes across first as zingy and peachy. The cider develops in its midpalate into a full creamy body that remains structured by the tannins. As a potentially strange metaphor, I would say this cider lifts weights! 

I also note lots of vinous flavors and a bit of inviting earthiness. What I think I love most is how concentrated flavor remains from start to finish.  The small active bubbles and perfumed finish complete an utterly delightful beverage. This is one I’d be proud to place at the important meals of my life, but I’m also thrilled that I got to enjoy it with a simple supper the day before my trip. Good cider is for special occasions, but it’s also for everyday life. 

One last little preview of what’s to come. I’ve been doing this blog for more than ten years now, and I’ve developed a regular posting schedule and a bit of a template for posts. In the next few months, I will experiment with how Along Came a Cider shares. I’ll be posting twice a month rather than weekly. That’s so I can possibly share some original recipes using cider, write more posts about cider out in the world, my experiences at cider events, and try out some other things. I want to keep myself on my toes; suggestions are welcome.

Cider Review: Blackbird Cider Works Extra Dry Classic Wood Aged Cider

 

Last week, we had a tiny preview of Spring. It was unbelievable, and it reminded me to trust that in a couple of months Spring will arrive in earnest. The Tall One and I took a long impromptu walk, inspired by sunlight after 4pm and mild temperatures. It was a kind of magic that Winter doesn’t know. We ended up catching a lovely meal at a restaurant we’d not visited for months and months. There, I tried a Blackbird Cider Works Extra Dry Classic Wood Aged Cider.

Blackbird Cider Works is now based out of Buffalo, New York. Though it is a regional cidery, I’ve not tasted or reviewed the ciders very often. I looked and only found one previous review! I’ll put the link below.

Orchardist’s Reserve: https://alongcameacider.blogspot.com/2014/10/cider-review-blackbird-ciders.html

What I will note is that Resurgence Brewing acquired Blackbird Ciderworks from Donovan Orchards as of 2023.  Here’s a link to a news story with more details about that change.

https://www.brewbound.com/news/resurgence-brewing-co-acquires-blackbird-cider-works-from-donovan-orchards-llc/

https://blackbirdciders.com/ This is currently under construction, so it might make more sense to connect with Blackbird Cider Works on social media instead.

https://www.facebook.com/blackbirdciders

https://www.instagram.com/blackbirdciderworks/

Here’s the description I could find for this cider online. 

Extra Dry Classic Wood-Aged Cider is a classic ultra-dry cider. Golden in color with apple aromatics, dry apple flavor, and just a slight hint of oak. Perfect balance between acidity and tannin, and a smooth, dry finish. 6.6% ABV. 

Appearance: slight haze, cool pale straw, few visible bubbles

This has the look of a wood-aged cider. Often that element of fermentation process lends a mild haze to the final cider. The color reminds me of an evening moon; it’s pale and cool. I don’t see a lot in the way of visible bubbles.

Aromas: minerals, pears, overripe apples, grapefruit, a bit of funk

The cider starts off with a waft of minerals followed by a parade of fruit: pear, grapefruit, and overripe apples. Somehow there’s a hint of salt. The wood aging is apparent but not super distinct. Hints of funk are present.

Dryness/sweetness: Dry

This is a dry cider. There are elements of fruit and more sweet aromas, but I don’t think the cider has a lot of residual sugar going on.

Flavors and drinking experience: sap, barrel, medium acid, low tannins, twiggy, medium bubbly

I thought I got a good idea of the wood aging from the Extra Dry’s aromas, but I was so wrong. There’s so much more to it! This cider is beautifully balanced with it’s dryness and wood aging. That’s not an easy combination to get right; too many elements can fight to be the primary driver of flavor.

Blackbird has chosen to put the wood aging forward in the Extra Dry. I think that’s a fantastic choice. What I get as I sip this are a medley of exciting flavors including: salt, tree sap, butterscotch, banana and apple. There’s plenty of barrel on the finish. The cider tastes dry throughout with medium acid and sparkle.

What little sweetness comes through has barrel and maple warmth; I’m reminded of salted butterscotch, which pairs nicely with the wintry, twiggy dryness. The cider has a medium mouthful. Tannins are low but make themselves known.

 

I paired this cider with a meal of blackened salmon served with julienned roasted root vegetables and rich creamy grits. It was a perfect seasonal combination. Highly recommended!

Cider Review: Angry Orchard's The Extension

For most of the day my phone was missing! My long-suffering backpack gave up one of its side pockets this morning. Thankfully, a kind person found it, the Tall One called it, and they got together while I was at work to return the phone. My cider notes from this weekend were already safely stored redundantly! Here’s a sign from the universe; save your work in multiple places. Thanks again, random kind stranger!

This week’s review is one I’ve been saving for a rainy night. I’m opening up my bottle of Angry Orchard’s The Extension. This is a small batch Walden Cider House project made using all Cornell Orchard apples wild fermented. It has an AVB of 7.4%. 

Angry Orchard is a large-scale cider producer with distribution far and wide. The Walden, New York Innovation Ciderhouse is the smaller operation in the Hudson Valley of New York that tries new cider and orchard experiments on a smaller scale. This cider was shared with me on my last trip to the cider house because I was so curious about what came of the Cornell Orchard fruit! More information about Angry Orchard and the Walden location appears in my earlier reviews.

Here are some, but not all, of my previous Angry Orchard Walden cider reviews. 

Margil: https://alongcameacider.blogspot.com/2023/04/cider-review-angry-orchards-margil.html

Buddy King: http://alongcameacider.blogspot.com/2022/11/cider-review-angry-orchards-buddy-king.html

Supernatural: http://alongcameacider.blogspot.com/2019/03/cider-review-angry-orchard-super.html

Newtown Pippin: http://alongcameacider.blogspot.com/2022/08/cider-review-angry-orchards-newtown.html

Baldwin: http://alongcameacider.blogspot.com/2022/05/cider-review-angry-orchards-baldwin.html

Understood in Motion 2: http://alongcameacider.blogspot.com/2020/02/cider-review-critz-farms-double-vision.html

Understood in Motion 3: http://alongcameacider.blogspot.com/2018/08/cider-review-angry-orchard-ciders.html

Wooden Sleeper: http://alongcameacider.blogspot.com/2018/12/cider-review-angry-orchards-wooden.html

The Old Fashioned: https://alongcameacider.blogspot.com/2017/08/cider-review-angry-orchards-old.html

Walden Hollow: https://alongcameacider.blogspot.com/2016/09/cider-review-angry-orchards-walden.html

Knotty Pear: https://alongcameacider.blogspot.com/2016/06/cider-review-angry-orchards-knotty-pear.html

Strawman, The Muse, and Traditional Dry: https://alongcameacider.blogspot.com/2014/05/roundup-of-angry-orchard-reviews.html

Here's what I read on the back of the bottle. 

The Extension is a recognition of the Cornell University College of Agricultural and Life Sciences' mission to extend research to farmers.

This dry and wild apple wine is crafted from apples grown at Cornell University's research orchards, where scientists experiment with cider apple varieties, production, and fermentation.

A portion of the profits from the sale of Angry Orchard's "The Extension" will be donated to support the scientists, teachers, and students at Cornell University.

For more information about Cornell University's Hard Cider Program, visit hardcider.cals.cornell.edu

$20 per bottle; maximum donation $15,000. 

Offer valid at Angry Orchard Cidery, Walden, New York.

 

Appearance: Brilliant, fine bubbles, shining warm straw

What a lovely cider. It has brilliant clarity with active fine bubbles. The Extension just shines

From my glass with a subtle warm straw color. 

Aromas: green wood, yeast, funk

Whoa! These are not the aromas that I usually associate with an Angry Orchard cider. Instead the Extension leads with stone, green wood, and a little oxidation. The whole comes across as farmy but not in any obviously wrong way. Fans of wild yeast/natural fermentation ciders are going to absolutely love this!

Sweetness/dryness: Bone dry

Yep, I said. This cider is completely dry.

Flavors and drinking experience: buttery, austere, tannic, barnyard

The Extension is such an understated adult cider. It tastes very dry, fully fermented, buttery, and mildly tannic. I love its strong bubble, medium acidity, and lots of low woody, sappy, springy notes. The cider somehow reminds me that Spring will come again. 

This cider comes across as more austere than fruity. Instead, it’s nutty. I think this would be quite appealing for fans of Chardonnay. I’d pair it with walnuts, blue cheese, dried fruits, or dark chocolate mousse. I think its strong wild character and zesty bubbles would make it great for an intense food flavor with some heft.

Cider Review: Seminary Hill Cider's Delaware Dry

It’s wet, chilly, and blustery outside. I am so glad to be home and warm. Not only that, I have a plate of delicious pizza and a cider that I’m very excited to review. Tonight, I’m sharing my thoughts on Seminary Hill Cider's Delaware Dry. I can feel the number of times I’ve ensconced myself and whatever writing machine I’m using for exactly this sort of evening. What a familiar sort of contentment. I love the nights when I know that I’ll be opening a very tasty cider indeed. 

Seminary Hill Cider comes to us from the Catskills region of New York. The cidery was founded in 2012, but I only got to experience the place and the cider for the first time earlier this year. 

Round up of several Seminary Hill ciders including, 2021 Beechwoods, Nicksen,  2020 Semi-Sweet Cackling Hen, Tom’s Beard,  Spy Who Came in From the Cold: https://alongcameacider.blogspot.com/2023/10/cider-review-seminary-hill-cider-roundup.html

Here’s how to find the cidery, restaurant, and hotel online: https://www.seminaryhill.co/

Tonight I’m sharing about the Delaware Dry. Here’s all the info about this cider available from Seminary Hill’s website. 

2020 Delaware Dry

Silver Medal GLINTCAP

Alcohol 8.2%

pH 3.76

Titratable Acidity (TA) 7.47 g/L

Bottling Date 6.22.21

Bone dry, floral, spice, mild bitterness, medium body, good acid

Blend: Chisel Jersey 42%, Baldwin 26% Golden Russet 20% Northern Spy 12%

Appearance: brilliant, intense popcorn yellow, few visible bubbles

This cider brings absolute ferocity of color. It reminds me of popcorn kernels tonight, but the warm toned yellow can be found all over autumn.

Aromas: Lemon peel, candied orange, minerals

The Delaware Dry smells amazing and delectable. I get notes of lemon peel, candied orange, and minerals. 

Dryness/sweetness: Dry

This is absolutely a dry cider. It needs no sweetness to be absolutely flavorful and completely itself. 

Flavors and drinking experience: Dry, bubbly, tannic, high acid, vivid, citrus and minerals

Whoa. The Delaware Dry tastes so vivid and minerally, it’s almost savory. Specifically I get notes of slate. This dry cider has a clean edge of bitterness, but the bubbly high acid carry it. I find it totally delicious. I’m so grateful for the clean fermentation. The fruitiness is present but restrained; I’m reminded of beautifully ripe grapefruit.

I had this tonight with pineapple pizza, but I remember enjoying with the ripest of late-season tomatoes and perfect sourdough bread. Both are incredible. I'd also serve it with a creamy chowder. There are so many good options for such a delightful food-friendly cider. 

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: Albemarle Ciderworks Brut D'Albemarle Hewes Crab

We’re back to warm weather for this week, but it feels like a lingering goodbye rather than anything more lasting. I’m still moving slowly in a boot, but I’m managing more than I did last week. One evening this week, it felt right to pull something special out of the fridge and I chose Albemarle Ciderworks’ Brut D’Albemarle Hewes Crab. 

I may be a Wickson girl through and through, but my tall co-taster Alex feels almost as passionate about the Hewes Crab. He’s not wrong. This apple always brings some amazing flavor and intensity to a cider. Our expectations were high from the moment we got this cider as a gift from the kind folks at the cidery.

Here are my earlier reviews of Albemarle Ciderworks’ ciders. The newest ones are first. There’s more background information about this Virginia cidery in these, and you’ll find the most in the earliest reviews. 

Wickson: http://alongcameacider.blogspot.com/2023/07/dryciderjuly-cider-review-albemarle.html

Brut D’Albemarle Harrison: http://alongcameacider.blogspot.com/2023/03/cider-review-albemarle-ciderworks-brut.html

Goldrush: http://alongcameacider.blogspot.com/2019/02/cider-review-albemarle-ciderworks.html

Ragged Mountain: http://alongcameacider.blogspot.com/2013/10/cider-review-albemarle-ragged-mountain.html

Royal Pippin: http://alongcameacider.blogspot.com/2013/08/cider-review-albemarle-ciderworks-royal.html

Pomme Mary (a Top Ten cider from 2013): http://alongcameacider.blogspot.com/2013/09/cider-review-albemarle-iderworks-pomme.html

I recommend visiting the Albemarle Ciderworks website to learn more about the ciders and happenings at the cidery: http://www.albemarleciderworks.com.

Here’s what I could find online about this cider!

A bottle conditioned cider that is very similar to an apple champagne. Great for that special celebration!

Alcohol 10.00%

And just a little more detail.

Notes from the CiderMaker: Brut d’Albemarle is a bottle conditioned cider made in a Champagne style. A single varietal of the Virginia Hewes Crab was fermented in stainless steel and bottled with a small dose of yeast and sugar. The resulting cider is more carbonated than our usual offerings making it a great bubbly beverage for special occasions and celebrations.

One last link. Here’s where to read what the cidery says about the Virginia Hewes Crab as an apple.

https://www.albemarleciderworks.com/orchard/apple/virginia-hewes-crab

Appearance: Brilliant, warm goldenrod, bubbly

This cider is a spectacle! I am amazed by the gorgeous warm goldenrod color and its picture perfect brilliance. And there will be bubbles! Lovely.

Aromas: flowers, old books, ripe apples and peaches

I know to expect a dry cider, but the aromas on the Brut D'Albemarle Hewes Crab are redolent with crystalline floral sweetness. I get notes of ripe apples, peach and old books. It’s a lazy warm smell with hints of afternoon dust motes in the sunlight. I get a much more energetic salivary reaction though, so I know acid is on its way.

Dryness/sweetness: Dry, but not bone dry.

I love that the Brut D'Albemarle Hewes Crab tastes dry, but not bone dry. It feels structured and sophisticated but its also unfolding with lots of fruit and flavor. 

Flavors and drinking experience: Citrus, orange zest, stone fruit, fennel, acidic and bubbly

My high expectations are rewarded! The Brut D'Albemarle Hewes Crab is alive with flavor. This is the whole experience with acid and tannins but so fruity and bubbly! The first note I get from the cider is citrus, specifically orange zest followed by stone fruit and fennel.

It’s delightfully bubbly. I’m a big fan of strong sparkle, and this cider is a party! The bubble lifts, the tannins hold, the acids excite, and the ABV provides a substantial mouthfeel for all of the ciders many fruit flavors. All of the elements are working together to create a simply wonderful experience. This cider could be served with any number of dishes, from the simple to the elaborate. We served it with homemade summer pesto, homegrown tomatoes, pasta and zucchini. Not much could be better! Cheers.

#DryCiderJuly Cider Review: Albemarle Ciderworks' Wickson

It’s gone from dry and smoky to nearly flooded here in the finger lakes in the past few weeks. I love seeing how green everything is. At the same time, I do miss the sun. I won’t complain much though, I’d rather too much rain than too little! I did take an evening recently to open up a bottle of cider that I was most excited about and enjoy it with good cheese, good company, and the sound of rain falling outside. It was great.

I wanted to share this review to start of #DryCiderJuly! There are so many wonderful dry ciders out there, and the American Cider Association is taking the month of July to celebrate them. I'm happy to join in and share all of the myriad of flavors I can find in a dry cider. Here's a link to a Dry Cider Finder: https://ciderassociation.org/dryciderfinder/,

The kind folks at Albemarle Cider shared a bottle of the Wickson cider with me along with a few other bottles that are also tremendously tempting. More reviews will appear along and along. Check out my earlier reviews of this Virginia cidery to learn more background about the company and its cider making!

Brut D’Albemarle Harrison: http://alongcameacider.blogspot.com/2023/03/cider-review-albemarle-ciderworks-brut.html

Goldrush: http://alongcameacider.blogspot.com/2019/02/cider-review-albemarle-ciderworks.html

Ragged Mountain: http://alongcameacider.blogspot.com/2013/10/cider-review-albemarle-ragged-mountain.html

Royal Pippin: http://alongcameacider.blogspot.com/2013/08/cider-review-albemarle-ciderworks-royal.html

Pomme Mary: http://alongcameacider.blogspot.com/2013/09/cider-review-albemarle-iderworks-pomme.html

Albemarle can be found online here: http://www.albemarleciderworks.com.

I was so eager to open up Albemarle Ciderworks’ Wickson, because I frequently love ciders made with Wickson apples. Here’s a link to a bit of information about this delicious crab: https://www.orangepippin.com/varieties/crab-apples/wickson-crab.

Here’s how Albemarle describes this cider on its label, “ Dry single varietal of the Wickson Crab apple. Bright and tart. Fruity and floral aromas lead to pineapple and passionfruit on the palette. Alcohol 9.40%”

Appearance: brilliant, intense, buttercup yellow, bubbly

This is a beautiful cider. The color reminds me of so many summer yellow flowers; it’s an intense sunny yellow. The Wickson is alive in the glass with active bubbles. 

Aromas: ripe apple, strawberry, orange, and lemon, so fruity! 

The Wickson smells impressively fresh and fruity. I get so many distinct fruit notes like ripe apple, peach, orange, lemon, and strawberry. It’s all tart zest and freshness. Love it!

Dryness/Sweetness: Dry and yet totally fruity 

This is a dry cider but it could certainly fool you if you’re just looking at whether or not the Wickson is

fruity. It’s redolent with vivid fruit and yet dry. It’s possible, and it's delicious. 

Taste: zingy, subtly bitter, creamy, fruity and mouthwatering

Astonishing. This cider is a keeper. I find it powerfully and yet invitingly tart with a bitter and

mouthwatering edge. The Wickson is delightfully  bubble and yet creamy. The flavors that keep

bouncing across my palate are citrus and tart cream- like the most luxurious whole milk lemon yogurt

imaginable or lemon curd. Secondarily, I notice loads of minerals. Repeated sips keep delighting me

with how juicy and vivid they taste.

I paired mine with cheese, conversation and the sound of rain. What a treat.