Cider Review: Snow Capped Cider's Wickson Crab

Giant publisher Conde Nast laid off most of the Pitchfork staff recently, dealing a horrific blow to the world of music writing. Last week, most Sports Illustrated workers were recently cut without ceremony. In the fall of last year, the majority of Bandcamp’s journalists were also let go. None of these sites were gutted because people were failing to produce quality work. I could track down countless similar stories. I’m sharing because I care about culture journalism just like I care about all journalism. 

I’m invested in that I started this cider review blog totally independently eleven years ago, and I’ve been reviewing ciders from around the world consistently since then. No one is paying me: not for advertisements, coverage, special access to tasting notes, or favorable notice. That’s how I like it. But it also means that I have to fit my cider work into the margins after getting my bills paid. That’s why I wasn’t at CiderCon in all the wild weather this year and for the past several. I have to budget what time and resources I can allocate to this passion. And maybe someday, it won’t make sense for me to write in this way.

The connection is simple. We live in an economic system that doesn’t value long-term investment for the sake of curiosity, care, or criticism. It wants efficiency, newness, growth, sustained by less and less and less. And this same system also makes it hard for cider makers, food workers, artists, farmers, scholars, game designers, and just about anybody who doesn’t have an alternate path to financial solvency. And that makes me angry and sad. 

I don’t want our world to become really, really boring as fewer people can use their time in interesting and creative ways. But what are our options?  This is the question in my mind when I sip my cider on these cold January nights. This week, I’m sharing my thoughts on Snow Capped Cider’s Wickson in addition to a cultural plight. I wanted a treat and Wickson Crab ciders are often among my favorites, and Snow Capped Cider has a great record of success as well. 

Here are all of my previous reviews of Snow Capped Ciders’ beverages. I include more background on the cidery and farm behind them in some of the earlier reviews. These ciders were shared with me for review, but my opinions remain entirely my own.

Winter Pear: https://alongcameacider.blogspot.com/2023/05/perry-review-snow-capped-ciders-winter.html

Dabinett: http://alongcameacider.blogspot.com/2023/02/cider-review-snow-capped-ciders-dabinett.html

Jala-pear-no Cider: http://alongcameacider.blogspot.com/2022/11/ciderperry-review-snow-capped-ciders.html

Ashmead’s Kernel: http://alongcameacider.blogspot.com/2022/09/cider-review-snow-capped-cider-ashmeads.html

Blanc Mollet: http://alongcameacider.blogspot.com/2022/06/cider-review-snow-capped-ciders-single.html

Gold Rush: https://alongcameacider.blogspot.com/2022/04/cider-review-snow-capped-ciders-gold.html

Harrison Reserve (My #5 favorite cider of 2021): http://alongcameacider.blogspot.com/2021/12/cider-review-snow-capped-cider-harrison.html

You can visit Snow Capped Cider’s website to find out about latest releases and news from the Colorado cidery: https://snowcappedcider.com/

Here’s what I could find on the website about the 2020 Wickson Crab cider.

For many years we have planted crabapple trees for pollination in our orchards. Now we harvest this scrappy little apple for its wild character in cider making. Wickson brings extraordinary high sugar content with razor-sharp acid levels. The result is elegant and fanciful. Wickson fills the palate with luscious, balanced, sweet notes of kiwi and honeydew building dimensional acid warmth with a lingering finish.

Alcohol 8.40%

This cider did merit a platinum medal at the Great American Cider Competition in 2021.

Appearance: intense honeycomb amber, brilliant, few bubbles

The color of the Wickson Crab reminds me of autumn and rich full honeycomb. It’s a warm and deep shade of amber that brings some real intensity. It’s a beautiful cider.

Aromas: overripe apple, minerals, mild oxidation, baking spice

The aromas remind me of familiar homemade applesauce. It’s an overripe apple nose with hints of baking spices. I do get just the barest hint of oxidation, but not to a troubling degree.

Sweetness/dryness: Off Dry

This tastes off dry. There’s enough acid and tannin in the mix that I bet the measurable sugar looks higher than it tastes.

Flavors and drinking experience: lush velvet tannins, high acid, mellow apricot, minerals, and citrus

The applesauce and overripe apple notes from the aroma return on the palate for the Wickson Crab. They are joined by apricot and citrus notes as well. The cider is redolent with fruity acidity and lush velvet tannins. There’s also a twiggy vibrance going on. What an amazing combination. Wickson Crabs really can produce just the most luscious and lively ciders.

 

The off the charts acid and beautiful tannins do not create an austere or minimal experience. Instead, Snow Capped Cider’s Wickson comes across as rich with the mood of peak autumnal splendor. The bubbles are much more apparent in the mouthfeel than they were visibly, which is a real treat. The opulence of this cider is bold and welcoming and wonderful. I love it. 

Cider Review: Ironbound Hard Cider Original Plus Full GLINTCAP results!

I’ve gone from needing sweatshirts in the evening once the sun goes down to hiding from the heat in less than a week. Thankfully, the ninety degree days will be over for a bit by the time this post goes live. I hate to complain about the weather, but I find how I feel about the world outside shapes my days as much as anything else. And the weather certainly helps me choose my ciders. 

Ironbound Hard Cider’s Original called to me for a warm evening this weekend. The cider promised crispness and looked quite sessionable at just over 5% ABV, so I thought it would be perfect for a cool evening rewatching Death Becomes Her for the first time in 20 years with the tall one. 

Here’s what I found on the website that describes Ironbound Hard Cider, the farm, and the priorities of the company.

Ironbound Farm — home of Ironbound Hard Cider and New Ark Farms - was founded on the belief that businesses must take responsibility for the impact they have on the social, economic, and ecological well-being of their communities. To that end, we fully embrace the beauty, abundance, and diversity of the Garden State through our regenerative farming practices and hard cider production. In doing so, we’ve created a unique business model that fosters resiliency and viability for our network of growers, food producers, and customers.

I also want to quote this answer to a question, on the FAQ page just because it's so fascinating! 

You may have noticed from time to time that the Ironbound you are enjoying today doesn’t taste exactly the same as the Ironbound you had last week. That is because our ciders are made from 100% fresh-pressed local apples, which vary in flavor from harvest to harvest and farm to farm— making each batch of our cider unique. So, if your Ironbound tastes slightly drier, a little funkier, or more complex, take this as our freshness guarantee! And, because we use absolutely ZERO preservatives, we recommend enjoying Ironbound cider by the “best before” date on the bottom of each package.

Visit Ironbound Hard Cider online and learn more: https://www.ironboundhardcider.com/

This is what the cidery says about the Original.

IRONBOUND ORIGINAL

5.2% alc/vol

FRESH. BALANCED. CRISP.

A sessional dry cider made from a blend of bittersweet and sweet, local fresh-pressed apples.

Appearance: brilliant, bright dandelion yellow, lots of tiny bubbles clinging to the glass

This cider is lovely to see. It’s got gorgeous clarity. A smattering of the finest bubbles lined the glass. The color reminds me of all the dandelions in my yard.  

Aromas: Grape, powdered sugar, sour green apple 

The Original smells instantly of green grape, powdered sugar, with a bit of sour green apple and a tickle to the nose. I get the slightly funky vibe, but not more than a small suggestion of funk.

Sweetness/dryness: Off-dry

I think the cider comes across just a touch drier than it might be by the numbers because it has multiple registers of acid and tartness activated, but it tastes off-dry.

Flavors and Drinking Experience: strong fizz, low tannins, grape skin, sessionable

My first impression of the Original is one of dessert apples and grapes. There’s something low, bassy, and wet about the cider. It offers strong bubble, medium acidity, and low but present tannins. I do want to mention that the acid doesn’t feel sharp and one dimensional. There’s a whole play of tart, crisp, and acid notes going on here.

I appreciate how the cider tastes off dry; the tannins of the grape skin notes play interestingly with how wet and full the mouthfeel is. The Original finishes cleanly but with a whiff of freshly ground cornmeal. The very mild funk on the nose does not come through in the flavor, which is clean, balanced, and sessionable. The whole cider experience feels refreshing. It was perfect for a warm evening and a campy movie!

And now I want to share links to this year’s GLINTCAP results. I only wish I could have been there to help judge this year. It sounds like a wonderful time was had!

This link will take you to the full results right on the front page: https://glintcap.org/

Cider Review: Right Bee Cider Clementine Barrel Aged Series

I hear from my mom that daffodils are striving several inches from the ground in her yard in Kentucky. I witnessed some upstate daffodils just barely poking their heads above the soil; that was on the one day we had bare ground between different blankets of snow. Surely this means that Spring will arrive, perhaps even before too terribly long. But for right now, I’m grateful for the warmth of friends and loved ones. 

This past week, the cider community launched #OpenThatCiderBottle across a few social media platforms, directing all of us to take the time to look at the cider we have and choose something special. We then opened our ciders and shared the stories of what makes the bottles meaningful or exciting. I’m all about using and enjoying the good things we have. I shared Right Bee Cider’s Clementine from the Barrel-Aged Series, because it was a surprise gift from my cider friend Matt. 

Matt not only shared a lovely cider with me, but he helped me out with some supplies I needed for an art project that is still in process. As soon as I put out the call for help, he answered and got me not only what I needed but this cider too. I feel touched by his perceptive generosity! And what an intriguing cider; I’ve never gotten to review anything by Right Bee Cider before. 

Right Bee Cider is based in Chicago by Katie Morgan and Charlie Davis in 2014. Here’s how they describe themselves as cider producers, “We are passionate about the art of cider-making, made by hand with natural ingredients and sustainable practices. Our cider brought us together, and we hope it continues to bring others together as well.”

I’m so excited to share my thoughts on the limited-release Clementine (Barrel Aged Series).

You can visit the cidery website here: https://www.rightbeecider.com/

I don’t have a lot of info about the cider, but it is “Aged in Thornton Distilling Dead Drop Bourbon Barrels.” The ABV is 6%. 

Appearance: intense warm copper, brilliant, fine bubbles

Oh, this color is amazing. I’ve never seen a cider with such a deep warm copper hue. It’s brilliant with fine visible bubbles.

Aromas: cherries, apricots, butterscotch, old paper

The Clementine has aroma notes of old paper, cherries, and apricots.  I also smell minerals, water, and intense butterscotch. There’s a rich apple concentration that reminds me of fruit on the equipment after it has been pressed; juices that have dried and intensified. I get notes of barrel and dust as well.

Dryness/sweetness: Off-dry

I find it a little challenging to determine sweetness level in barrel aged ciders. I’m perceiving a more complex set of qualities that all affect one another. This cider has a lot going on in multiple dimensions, but it’s not notably sweet. At the same time, it’s also not bone-dry, so I’ll call it off-dry and acknowledge the imprecision!  

Flavors and drinking experience: fruity acid, buzzy, gently bitter

The first impression I get is that this cider is in some ways like an oaked Chardonnay. The Clementine tastes refreshing, acidic and not too tannic. The cider rises with a little wave of gentle bitterness a second or two after the initial taste. I find the texture petillant, with a silky body. I appreciate the wonderful interactions between bright fruity acid and the dark barrel notes. The whole experience is full and complex with a long dark pleasant finish.

I had my co-tasters investigate for diacetyl acid, because I’m not particularly sensitive to it, but they assure me that the buttery-ness is barrel-y not popcorny or oily.

Though the barrel characteristics are emphatic, they do not unbalance the drinking experience. Another wine reminder arrived in the buzzy sense of alcohol, but this remains absolutely clearly a cider, just one with a few wine-like characteristics.

I enjoyed the Clementine with wonderful companionship and a funky tasty cheese. Yet again, I must say that I am thankful for friends, family, loved ones. A special bottle shared with special people made for a very warm and cozy night.

Cider Review: Wild State Cider's Semi-Dry

We’re almost a month into Fall here in the Northern Hemisphere, but sunny days with highs in the 70s are still occasionally surprising us. Since so much of the summer was cool and rainy, I’m not going to complain overmuch. These sunny days are tremendously pleasant, and I find them perfect for enjoying a cider on my porch. That’s exactly what I did with Wild State Cider’s Semi-Dry.

Wild State Cider comes from Minnesota. The cidery is based in Duluth with a spot that hosts both production and a tap room. You can visit the cidery seven days a week. The company takes its identity from the notion of wildness. The founders Adam Ruhland and Andrew Price both make a point to speak about their connections with nature in their professional bios on the Wild State website. And the company’s most prominent slogan is “Naturally good cider” going on to emphasize what they do not add to their cider: concentrate, sweeteners, sorbates, and interestingly, compromises. It’s a clear vision, and I’m excited to see how that translates to taste.

I’m starting with the Semi-dry as it’s one of the flagship ciders. It was shared with me for review, so my thanks to the folks at Wild State! This is my first Wild State Cider review.

Read more for yourself online here: https://www.wildstatecider.com/ciders

Here’s how Wild State describes the Semi-dry online, “This is where it all started - a crisp cider with champagne vibes. 6.4% ABV, 165 calories and only 3g sugar.” And I was able to find just a bit more description elsewhere online, “Our original cider, Semi Dry is a staple in the taproom. Light floral, crisp, hint of spice.” 

Appearance: brilliant, goldenrod, bubbly

The color reminds me of the goldenrod blooms that I’m still seeing in the edge of gardens and forests. The cider is brilliant and bubbly with a medium intensity of color.

Aromas: mineral, ripe apple, anticipating tannins

I’m tantalized by the limestone mineral aroma, it’s slightly bitter. I get instant acids and tannins on the smell. It’s not exactly that I smell them directly, but something about what I smell leads me to expect them. I wish I could articulate that better. What I do smell are notes of  sun-warmed apples. It’s approachable and appealing. 

Sweetness/dryness: off dry

Wild State says semi-dry, and it's legitimately off-dry. Nice work. I am very used to hearing that a cider is quite a bit drier than what I taste. I appreciate that it doesn't have the usual commercial inflation of dryness.

Flavors and drinking experience: high acid, high tannins, spruce, woody 

Oooh, complex! The Semi-dry tastes bitter but pleasant! The whole experience feels full and low in the mouth. The cider brings a different acid profile than I'm used to. These acids are present and blend with carbonation effortlessly, but are not the bright pointed malic notes that I taste most either in canned ciders or the more austere sharp acids of northeastern dry ciders.

I taste no sourness; the Semi-dry is beautifully clean in its fermentation. There are woody notes and a little spruce too. The cider has a very nice filling mouthfeel and a clean, tannic finish. 

I paired this cider with veggie pizza and it cuts through fats like a knife. What a wonderful pairing for anything cheesy. I cannot recommend that enough! This is a lovely cider, and I’m excited to taste the rest of what Wild State makes!

Cider Review: Slyboro's Rose and Sky

January isn’t always an easy month, and this one is off to a disturbing start. We’re staying close to home and working for better days ahead. I hope you’re doing the same. Today, I’m sharing my take on Slyboro’s Rose and Sky. This cider was shared with me for review, but I’ll say again that my opinions remain my own however a cider comes to me.

My previous Slyboro reviews include:

La Sainte Terre: http://alongcameacider.blogspot.com/2018/08/cider-review-bantam-ciders-americain.html

Hidden Star: http://alongcameacider.blogspot.com/2018/04/cider-review-slyboro-cider-houses.html

Kingston Black: http://alongcameacider.blogspot.com/2017/10/cider-review-slyboro-hard-ciders.html

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

Visiting Slyboro: http://alongcameacider.blogspot.com/2016/08/the-great-vermont-cider-tour-day-3.html

Black Currant: http://alongcameacider.blogspot.com/2015/07/cider-review-slyboros-black-currant.html

Old Sin: http://alongcameacider.blogspot.com/2013/06/cider-review-slyboro-ciders-old-sin.html

Learning about this cider on the Slyboro page shows more than I can tell with just a quote, but the cider description lists, “notes of pear, stone fruit, tamarind, brioche, and soft tannins.” The page goes on to describe it as an “Imperial sparkling cider. An ideal event starter and a perfect choice for celebrations large and small.” There’s a different description on the back of the bottle, so I’ll include a picture. It has a hefty 10% ABV, hence it being called an imperial cider.

Visit the Slyboro website to learn more about the orchard, ciders, and tasting room: https://www.slyborociderhouse.com/

Appearance: warm custard, hazy, plenty of bubbles

I must say that pouring this cider surprised me! I expected a cider with rose in the name and roses on the label to be a Rosé, and this poured with a sunny custard golden orange instead! I’m sure had I looked more closely at the bottle I wouldn’t have made that assumption, but I had to share! The Rose and Sky looks vibrant and hazy. The bubbles are visible but so small! My excitement was raised by seeing the cider in my glass!

Aromas: Pears, minerals, toasted breadcrumbs.

The Rose and Sky smells of minerals, pears, and toasted breadcrumbs. My mouth is officially watering.

Sweetness/dryness: Off Dry

I love an off-dry cider when all of the elements are in balance, and the Rose and Sky delivers deliciously! 

Flavors and drinking experience: biscuity, bubbly, quince, high tannins, high acid

This is a complex and lovely cider! I’m definitely a fan of the Rose and Sky. Here’s how it tastes. The Rose and Sky brings a biscuity kick of austere wood to start. This cider feels very bubbly and rich. I adore it’s concentrated apple character but the cider brings quince, honey, and lemon notes as well.

I enjoy the Rose and Sky’s lingering bitterness, high tannins, and high acid. This cider is tasty and enjoyable from tip to tail; each sip is satisfying and full.

Cider Review: Greenwood Cider Kingston Black and CiderCon is Coming!

It’s a new year, at last! For some, this might mean Dry Cider January, New Year’s resolutions, or just the feeling that hope is closer and more meaningful than it was for much of last year. I started 2021 with cider, reading, writing, cooking and exercise. I even put up my new heritage apple calendar, and I look forward to putting some cider events on there soon!

Cider Con is coming! From February 3-5, the American Cider Association will be presenting a wonderful variety of online content for cider makers, apple growers, hospitality professionals, and everyone who has a passion for cider. I’m ridiculously excited to get to taste and discuss UK ciders with Gabe Cook (the Ciderologist - https://www.theciderologist.com/).

Don’t worry, there are definitely ways to include the tasting portions of CiderCon at home!

You can find out more and register here: https://ciderassociation.org/cidercon2021/

Today, I’m sharing my thoughts on Greenwood Cider’s Kingston Black Single Varietal. I’ve only reviewed two Greenwood ciders before, and this will be the first all apple cider I’ve tried from the cidery. I’m very curious to see what will be similar and what will be different. For a touch of context, Greenwood Cider comes from Seattle. The company focuses not only on using local ingredients, but also small orchard fruits, wild apples and other small and often overlooked sources for their fermentation fodder. The company was founded (as best I could discover) in 2014 with Andy and Ryan Short and Marshall Petryni. There’s more background to be had in my earlier Greenwood Cider reviews.

Lingonberry: http://alongcameacider.blogspot.com/2020/07/cider-review-greenwood-ciders.html

Black Currant Asian Pear: http://alongcameacider.blogspot.com/2018/05/very-perry-may-review-of-greenwood.html

You can check out all of Greenwood Cider’s available selection on the website: https://www.greenwoodcider.com/

Now for Kingston Black’s official description, “This single-varietal is a kick in the teeth in the best way. Bitter and dry from start to finish, it is our expression of this famed bittersharp and the terroir of the two Western Washington orchards where these apples were grown.” 6.8% ABV.

Appearance: deep harvest yellow, hazy, few bubbles

This looks like a very serious cider indeed with its intense warm color. The shade reminds me of a harvest moon, all golden and rich. There’s a fair amount of haze and very few bubbles. 

Aromas: clean farmyard, dry firewood, orange peel, spices

 The Kingston Black smells a bit like farmyard but clean. The funkiness is much like many English ciders I’ve tried. The cider also brings some notes that remind me of dry firewood, orange peel, and spice. I get overripe apples, leather, carrots, and pepper. There’s a lot of aroma activity!

Sweetness/dryness: Off Dry

This cider has many things going on, but the vast majority of them aren’t sweet. The cider gives many other flavors first before preparing an elegant and subtle clue of sweetness that tastes natural and not sugary. 

Flavors and drinking experience: high tannins, high acidity, black tea, appley finish

I’m always curious when I try a single varietal. Will this cider hang together? Does it have all of the elements I want? They often remain interesting but don’t achieve balance. The Kingston Black tastes a little sour at the start, but not too much. 

This cider is definitely tannic and quite acidic. It brings it all, answering one of my questions. The cider taste very good. I frequently like off-dry ciders with tannins. These particular tannins hit hard and fade fast, but give me notes of black tea. The mouthfeel is light and green. The Kingston Black’s aftertaste is like having bitten an apple. My favorite element has to be that the woodsmoke and firewood I perceived in this cider’s aromas comes through even in the taste. That’s completely lovely. 

This cider is complex and a bit spiky, but not off-kilter. It’s definitely a fun one.

Cider Review: Big Fish Cider Co. Virginia Hewes Crab

Of all of the things that are very much on my mind, I want to think about making Halloween fun and spooky and safe this year. So much of the rest of the world feels much too big for me to tackle. Part of my plan this year is a virtual Spooky Storytelling Gathering with some family. Thank you to my sister-in-law Karen for this great idea. I’ve already scared myself just doing research for what story I’ll tell. During this gathering across the miles, I know I’ll be sipping a cider. It’s no bonfire bash, but I do like cider with my scares!

One night last week, I had the pleasure of coming home from a sunset walk to home cooked lasagna. My only job was to choose a cider for accompaniment. I chose Big Fish Cider Co. Virginia Hewes Crab. This cider was shared with me, but my opinions remain my own. Before I get into the review, I want to share a bit of background about this cidery.

Big Fish Cider Co. is based in Virginia. I’ve had the pleasure of meeting and chatting with the founder and cidermaker Kirk Billingsley. Big Fish Ciders often do well at competitions like GLINTCAP. I appreciate the range of styles and apples both present in the cidery’s lineup.   

Here’s the rundown of my earlier Big Fish reviews:

Wild Meadow: http://alongcameacider.blogspot.com/2020/05/cider-review-big-fish-cider-cos-wild.html

Allegheny Gold (my #3 cider from 2019): http://alongcameacider.blogspot.com/2019/01/cider-review-whitewood-cider-company.html

Highland Scrumpy (my #3 cider from 2018): http://alongcameacider.blogspot.com/2018/08/cider-review-angry-orchard-ciders.html

Church Hill Blush: http://alongcameacider.blogspot.com/2018/05/very-perry-may-aeppeltreows-orchard.html

There’s a video about this cider: https://www.bigfishcider.com/insider-tips/virginia-hewes-crab/

You can visit Big Fish Cider Co. online here: https://www.bigfishcider.com/

Here’s the official description for Virginia Hewes Crab.

This is our first single varietal ever at Big Fish Cider. And quite honestly it was destined to go into our heritage blend, until we tasted this after fermentation. The fullness of body, the intensity of flavor, and the tannins, quite honestly blew us away. So I gathered up more of the same fruit, did several small batches utilizing different wine yeasts, and the result for each batch was similar, so I blended it all together, and we feel this is the best cider we have ever produced at Big Fish. A touch of sweetness, partially due to the unfermentable sugars in the cider due to the water core in the apples produced by our hot dry summer of 2019. Notes of citrus, butterscotch, stone fruits, come through. A truly delightful, intense, cider. Drink at cellar temperature for depth of flavor. Alcohol 8.40%

Appearance: transparent, deep harvest moon color, lots of bubbles

The Virginia Hewes Crab has an amazing seasonal color. It reminds me just exactly of a Harvest Moon. That deep reddish orange appears with good transparence and oodles of quick bubbles.

Aromas: Citrus, floral, spice, overripe apples

This cider smells citrusy, floral, with a waft of spice aromas too. It reminds me of Constant Comment tea, cardamom, and overripe apples too. There’s a lot of very tempting aroma here.

Sweetness/dryness: barely off dry

This cider is very fruit but mostly dry. There’s just a lick of sweetness in the mélange of impressions I get from this cider.

Flavors and drinking experience: Tart, creamy mouthfeel, full body, amazing fruit and spice notes

Wow! I knew I wanted to reach for a special cider, but this is shockingly good! The Virginia Hewes Crab tastes tart, acidic, but there’s so much more to it than acid. The cider is wonderfully fruity and spicy too. The bubbles keep it lively but that hint of sweetness and higher ABV also mean that it’s simultaneously thick! I love a bubbler with lots of body! I’d even call this cider creamy!

It’s extremely good! My cotasters and I agree that this cider with its well-balanced combination of zesty tartness, beautiful fruit, intense sparkle, and luscious mouthfeel is a total winner. The acidity really helped pair it with the lasagna as well. This is a combo to try!

Cider Review: Big Fish Cider Co.'s Wild Meadow and Aeppeltreow's Siskin Scrumpy

In upstate NY, We had a teaser of incredibly warm sunny weather for two days, but now we’ve headed back into unseasonable chill and the possibility of snow this week. Spring can be so fickle. I’m keeping my fingers crossed for my orchardist friends this week. We’re also still living in a strange and scary world without much certainty. That’s why I’ve been choosing to bring out more ciders that I have extra high hopes for than usual, and this week is no exception. I’m really excited to share my thoughts on Big Fish Cider Co.'s Wild Meadow and Aeppeltreow's Siskin Scrumpy.

Let’s start with Big Fish Cider Co.’s Wild Meadow. This is a small cidery in Monterey, Virginia. I’ve had fewer than a handful of Big Fish ciders, but each one has been something special. I received the kindest gift last week when a box of three ciders arrived in the mail for me along with a nice letter from Kirk.

This cidery is all about the orchard and all about apples. 

Visit Big Fish Cider online to read about the ciders and the Virginia shipping special! 

https://www.bigfishcider.com/

Here are my previous Big Fish reviews:

Allegheny Gold (my #3 cider from 2019): http://alongcameacider.blogspot.com/2019/01/cider-review-whitewood-cider-company.html

Highland Scrumpy (my #3 cider from 2018): http://alongcameacider.blogspot.com/2018/08/cider-review-angry-orchard-ciders.html

Church Hill Blush: http://alongcameacider.blogspot.com/2018/05/very-perry-may-aeppeltreows-orchard.html

Now for Big Fish Cider Co.'s Wild Meadow.

Here’s the official description for the Wild Meadow:

Wild Meadow is one of the most traditional ciders made at Big Fish Cider, Co. because we actually forage for wild apples in the fields and forest edges of Highland County. These are apples from trees that have grown up from seed, are higher in tannins and acidity, and typically have more depth and body that commercially grown apples.  The cider goes through a slow, cold fermentation, which also helps to retain those fruity esters and tannins. While fruity, it is not a sweet cider. You’ll find that it pairs well with pork dishes and cheese, particularly blue or sharp cheese.

Because we rely on a crop of wild apples to make this cider, and most years we cannot harvest enough. We are grateful for the farmers that allow these trees to grow. 7.7% ABV.

Appearance: brilliant, bubbly intense corn color

The Wild Meadow looks very bubbly on pouring. This cider shines with brilliance like champagne; it’s so bubbly and active! The color reminds me of ripe corn kernels. It’s a vibrant shade of gold. 

Aromas: cooked apples, spring blossoms, cherry and minerals

The Wild Meadow smell good and golden, like cooked fruit and spring apple blossoms. The notes remind me of flowers on trees. As I sit with these scents a bit longer, pie cherry notes unfurl. The last thing I noticed was some good minerality.

Sweetness/dryness: Off Dry

This cider has the ideal level of sweetness for this specific cider, which is to say not very much. The Wild Meadow’s sweetness that is present serves a role in the overall drinking experience; I’ll explain below.

Flavors and drinking experience: high acid, high tannins, great balance, Superb

The Wild Meadow tastes amazing! It soars on ear-curling high acid but brings heft and structure with high tannins. We need this cider to remain off-dry because it's so intense in other regards. There are so many flavors dancing through the experience. I get notes of light butterscotch and a plethora of fruits including: ripe apple, peach, apricot, and raspberry.  

The bitterness and tannins are pleasantly tactile but very integrated with the acid; they hit second and fate in the mid-palate.  I love that the Wild Meadow has a great big mouthfeel.  The sweetness, though slight, speaks clearly throughout the finish (amid a bit of spiciness).  This cider is superb.

I enjoyed mine with the first take-out I’ve had in two weeks. It went beautifully with my Broccolini and garlic sauce, veggie fried rice, and homestyle bean curd. I highly recommend setting this pairing up for yourself!

Next up, I’m so excited to share my notes on Aeppeltreow's Siskin Scrumpy.

Aeppeltreow is a Wisconsin based cidery, distillery, and orchard. Ordinarily, you can visit in Burlington, Wisconsin. Now, you can call them for a pick up appointment or order your ciders and perries shipped. The company is a family business with a deep fascination with all things fermentation science. I’ve studied cider faults with Charles McGonegal and had many a wonderful meal with him and Milissa. 

You can visit the site online here and learn about all of Aeppeltreow’s products and access the online shop: http://aeppeltreow.com/.

Here are my previous reviews of AeppelTreow Ciders. There are quite a few:

Scarlett Rosey Cider: http://alongcameacider.blogspot.com/2019/07/cider-review-aeppeltreow-scarlett-rosey.html

Sparrow Spiced Cider: 
http://alongcameacider.blogspot.com/2019/01/cider-review-aeppeltreow-sparrow-spiced.html

Blackbird  Berried Cider: http://alongcameacider.blogspot.com/2018/06/cider-cans-crush-it-aeppeltreow.html

Orchard Oriole Perry: http://alongcameacider.blogspot.com/2018/05/very-perry-may-aeppeltreows-orchard.html

Appley Brut: http://alongcameacider.blogspot.com/2015/09/cider-review-appeltreow-winerys-appley.html

Sparkling Perry: http://alongcameacider.blogspot.com/2017/05/very-perry-may-pt-1-aeppeltreow.html

Kinglet Bitter: http://alongcameacider.blogspot.com/2014/09/cider-review-appletreow-kinglet-bitter.html

Barnswallow Draft Cider: http://alongcameacider.blogspot.com/2014/03/cider-review-appeltreow-barnswallow.html

Now for Aeppeltreow’s  Siskin Scrumpy. Here’s how the folks at Aeppeltreow describe it, 

Siskin is our flavored cider named for English-style countryside ciders. Semi-sweet with a tickle, a tang, and some smoke. 5.5% ABV.

Appearance: bubbly, deep muted orange

This cider poured with a very tall head! This is not usual for cider. The color is a deep muted orange, and I see tons of bubbles just zooming through the Siskin Scrumpy.

Aromas: leather, orange, overripe apple, twigs

The Siskin Scrumpy smells both leathery and like sweet citrus. The apple notes are overipe and accompanied by zippy woody notes. I am reminded of twigs.

Sweetness/dryness: Semi-sweet 

This is a semi-sweet cider, just exactly as its official description described.

Flavors and drinking experience: low acid, spicy, oxidized, cooked fruit 

This cider has lots and lots of tannins and relatively low acidity.  It does indeed remind me of an English style cider, but the funk is milder than in some. I do get notes that remind me of apple cider vinegar. Other flavors I got include: maple, wet twigs, earth and rain. 

Somehow, this feels like a very autumnal cider to me. Like some English and english influenced ciders, it tastes caramelly and gently oxidized. This is very true to its style. I love that there’s both funk and spice. I can taste cinnamon and bacon in this cider. I had this one with a simple meal of rice and two kinds of beans with sauteed kale and cherry tomatoes. The sweetness and richness of the cider were an excellent counterpoint to the healthy and high acid meal.

Both of the ciders I tried this week can be purchased online and shipped to most states. If you like the sound of them, try them!

Cider Review: Stem Cider's A Salted Cucumber and Blake’s Hard Cider Rosé

It’s not the best day, cider fans. Stress, illness, uncertainty, and economic hardship are real, and they are here. It would feel disingenuous to pretend otherwise. What I can say is that they aren’t the only things going. I’m seeing Spring, creativity, resourcefulness, generosity, love and lots of pet pictures too. They can’t necessarily fix everything, but I’ll take them and appreciate them. 

I’m excited to start this week with Stem Cider’s A Salted Cucumber! 

Eric Foster and Phil Kao founded Stem Ciders in 2013. This cidery is based in Lafayette, Colorado. To find more background on the company, I recommend checking out the about section on the Stem Cider website: https://stemciders.com/our-cider-journey/.

Here are my previous reviews of Stem Ciders.

Colorado Heritage Blend: http://alongcameacider.blogspot.com/2019/08/cider-review-eves-cidery-kingston-black.html

Banjo: http://alongcameacider.blogspot.com/2019/03/cider-review-stem-ciders-banjo-and.html

Pear Apple: http://alongcameacider.blogspot.com/2017/06/pickcider-review-stem-ciders-pear-apple.html

Perry: http://alongcameacider.blogspot.com/2018/05/very-perry-may-tieton-cider-works.html

You can find out more about the company online: https://stemciders.com

Today’s review is of A Salted Cucumber. To my knowledge this is the first cider I’ve seen whose name starts with the word, “A!”

Here’s how Stem Ciders introduces this one, “Dry hopped with cascade and citra hops, finished with fresh cucumber juice and sea salt. Crafted with 100% fresh pressed apples from the Pacific Northwest.” 6.7% ABV.

My can was a souvenir brought home from a large cider event last year. 

Appearance: hazy, crocus yellow, few visible bubbles

I could see one or two trails of bubbles floating through this hazy cider, but it’s appearance isn’t very bubbly. What I see instead is a classic hop haze and a pleasingly warm crocus yellow color.

Aromas: cucumber, salt, spice, hops, apple

A Salted Cucumber smells tantalizingly of cucumber, hops and a sprinkle of salt. I’m wondering if I’m also getting just a hint of spice. The cider is very clean smelling. There’s not a strong apple presence in the aromas, but some clean freshly washed apple notes breeze through.

Sweetness/dryness: Off dry

A Salted Cucumber tastes off dry to me. The can calls it dry, but I’m often not in perfect alignment with what packages suggests for a cider’s relative dryness or sweetness.

Flavors and drinking experience: cucumber, peppery, high acid, bubbly

I want to start by saying how very tasty this is! This cider tastes like salted cucumber and apple. It’s like a fresh salad! My cotaster and I both found A Salted Cucumber so enjoyably drinkable!
The cider offers up peppery and vegetal notes as well as green wood.

This hoppy cider tastes clean and not sweaty or soapy! It brings high acidity and intense sparkle to a very fun and approachable set of flavors.  The balance is really cemented by one hint of bitterness.

We paired this with a bean and corn salad and roasted Arizona Dreaming and Sofritos potatoes and faux-beef crumbles. It was a marvelous pairing. The cool and savory notes of A Salted Cucumber were just amazing with roasty spicy foods! This was followed up by a game of Trivial Pursuit, and I won!

And we’re closing out the week’s reviews with Blake’s Hard Cider Company’s Rosé.

Blake’s Hard Cider calls Armada, Michigan home. This popular company is always crafting new ciders; the range of styles Blake’s produces is large. The cidery prioritizes its local connections. The cidery grew out of a family farm. The ciders are now produced with only Michigan apples. There’s a lot of emphasis on the local and regional community. Someday, I’d love to see the cidery myself!

Here are my previous reviews of Blake’s Ciders.

Rainbow Seeker: http://alongcameacider.blogspot.com/2020/01/cider-review-stormalong-ciders-boston.html

Fido: http://alongcameacider.blogspot.com/2019/11/cider-review-blakes-fido-and.html

Santa Rosa: http://alongcameacider.blogspot.com/2019/02/cider-review-blakes-hard-ciders-santa.html

Beard Bender: http://alongcameacider.blogspot.com/2018/11/thanksgiving-ciders-eves-ciderys.html

Apple Lantern: http://alongcameacider.blogspot.com/2018/10/cider-reviews-blakes-hard-ciders-apple.html

Black Philip: http://alongcameacider.blogspot.com/2018/04/cider-review-blakes-hard-cider-black.html

The Tonic: http://alongcameacider.blogspot.com/2017/03/cider-review-blakes-hard-cider-companys.html

El Chavo: http://alongcameacider.blogspot.com/2015/11/cider-review-blakes-hard-cider-companys.html

Wakefire:
http://alongcameacider.blogspot.com/2018/09/cider-review-blakes-hard-cider-companys.html

Snapdragon: http://alongcameacider.blogspot.com/2017/11/cider-review-blakes-hard-ciders.html

I recommend looking around Blake’s Hard Cider’s website. There’s a lot to see: https://www.blakeshardcider.com/


Here the official description for this cider, “Rosé Strawberry and rose hips. Semi-sweet with a citrus like acidity, this native fermented Rosé was infused with strawberries and rose hips, resulting in a vibrant finish.” 6.9% ABV.

Appearance: brilliant, watermelon, some tiny bubbles,  

This cider looks so pink and fruity. The color reminds me of watermelon. It’s brilliantly clear. I can see a few bubbles in glass, but they are small and few. The big show here is color, and it’s much too pretty to drink out of a can!

Aroma: Graham crackers, cherries, strawberries, 

When I poured this cider, I got my first aroma notes immediately. My impression is one of dessert with Graham crackers, cherries, and strawberries. These notes blend into raspberry, syrup, nectarine, and red fruit more generally. It’s very pie like. Other than my dessert impressions, the cider has aromas of minerals, wine, and walnut.

 Sweetness/dryness: sweet

This is a sweet cider! For some folks this would make a very satisfying dessert. The sweetness is intense, even with some fresh acid in the mix. It’s a bit sticky.

Flavors and and drinking experience: medium high acid, very fruity, bit sticky, full body and bubbly

I love that the Rosé begins with a little bitter bite at the start. That quickly gives way to a sweet and jammy drinking experience. The cider has medium-high acidity and a full body with floral and fruity qualities. It doesn’t really bring any tannins. The fruity notes are not powdery but are instead more than a little tropical. I also get bright banners of peach and raspberry flavor. I enjoyed this cider while relaxing with cats and my co-taster Alex after work. If you were to pair it, I think It would taste really lovely with a simple and creamy New York style cheesecake. 

Cider Review: Citizen Cider's Tree Tapper and Virtue Cider's Brut

We’ve made it to February! The days are noticeably longer, and I’ve seen some of the most incredibly colorful sunsets lately. I’ll take any color I can get; most days here are still pale gray. Hopefully, you’ve got some color and cheer in your life and in your glass too.

I’m headed to the reviews quickly this week, but I do want to share a quick link of both local and cider interest. Here’s a story about the closing (definitely seasonal, likely permanent) of an anchor to the local cider community: the Cornell Orchard Store. Take a moment with me to read and appreciate what this store has done for apples hence for cider in the Finger Lakes area.

https://cornellsun.com/2020/02/02/as-cornell-orchards-store-closes-cornell-community-laments-its-loss/

Turning to the bright side, I got to try two fun new samples shared with me by companies who’ve been part of the blog (and the cider community) for years!

Let’s start with Citizen Cider’s Tree Tapper.

Citizen is a Vermont cidery that has been going strong since 2010! The company now sells cider in 14 states, but the company’s identity still manages to stay very distinctly Vermont. Citizen Cider is based in Burlington; I got to visit the tasting room and production facility back in 2016. I’ll include the link with my previous Citizen Cider reviews.

Northern Spy: http://alongcameacider.blogspot.com/2019/09/cider-review-thornapple-brewings-rough.html

Sur Lies: http://alongcameacider.blogspot.com/2019/02/cider-review-citizen-cellars-sur-lies.html

Tulsi: http://alongcameacider.blogspot.com/2018/03/cider-review-fable-farms-greensboro-and.html

The Wood: http://alongcameacider.blogspot.com/2018/07/cider-review-citizen-ciders-wood-and.htm

Companion Sour Cherry: http://alongcameacider.blogspot.com/2017/06/pickcider-review-citizen-ciders.html

Wit’s Up: http://alongcameacider.blogspot.com/2017/04/cider-review-citizen-ciders-wits-up.html

Barrel Aged: http://alongcameacider.blogspot.com/2017/02/cider-review-citizen-ciders-barrel-aged.html

Citizen Cider bRosé: http://alongcameacider.blogspot.com/2014/02/cider-review-citizen-cider-brose.html

My visit to Citizen Cider: http://alongcameacider.blogspot.com/2016/08/the-great-vermont-cider-tour-day-2.html

Check out Citizen Cider’s website to learn about all of the ciders and local events: https://www.citizencider.com/

The Tree Tapper is part of Citizen’s Origin Series: a limited availability specialty line, each with connections to something local and special to Citizen Cider. The Northern Spy that I reviewed last year was another from this lineup.

Here’s an excerpt from the Tree Tapper’s press release, “ Tree Tapper is fermented with maple syrup, red wine yeast, aged on untoasted oak and infused with dark Belgian candi syrup to add rich and hearty characteristics reminiscent of the season and the good maple farmers at the sugarhouse.”

Here’s other information about the cider gleaned from the Citizen Cider website

• No added sugar, never from concentrate.
• Apples pressed at our very own Flynn Ave Press House, Burlington, VT
• Made with pure VT maple syrup from Runamok Maple in Northern Vermont.
• Manufactured in Burlington, VT.
• Naturally Gluten Free
This cider’s ABV is 6.9% 

Appearance: tawny, brilliant, few visible bubbles

This cider reminds me of the tawny colors I see on desert animals; it’s warm and falls somewhere between yellow, orange, and brown. The cider offers up perfect brilliance and few visible bubbles.

Aromas: Dried cherries, milk chocolate, riple apples

Wow. I didn’t know quite what to expect but this cider really reflects so much more than simply maple plus apple. The Tree Tapper smells like dried cherries, milk chocolate, ripe apples, and also dusty stones.

Sweetness/dryness: Off dry

From those aromas, I really expected something with almost dessert levels of sweetness, but this is an off dry cider! Very nice!

Flavors and drinking experience: roasty, oaky, yeasty and bubbly

I appreciate how very bubbly the Tree Tapper is, but everyone knows that I’m a sucker for strong sparkle. The cider also brings lots of clean and pleasant yeast character to the finished beverage. This cider has high acid and low (but present) tannins.

Perhaps the most surprising element is the little touch of bitterness that appears in the Tree Tapper’s mid-palate. Sweetness hits first, then it gets quite dry and eases up.  The maple is not obvious initially, but there is a darkness that it brings—something roasted—especially in the finish.  Both in the smell and taste there is an oak barrel note. I love it when my tasting notes are backed up by the cider making process.

Next up is Virtue Cider’s Brut

Virtue is a Michigan-based company that sprang onto the scene in 2011. I first met founder Greg Hall when I first started this blog in 2013. He was leading a cheese and cider pairing class that I still remember fondly. 

I’ve reviewed a few Virtue ciders before. Here’s the full run down. 

The Mitten Reserve: http://alongcameacider.blogspot.com/2018/03/cider-review-whitewood-cider-cos-olivia.html

Percheron: http://alongcameacider.blogspot.com/2017/10/cider-review-virtue-ciders-percheron.html

Ledbury: http://alongcameacider.blogspot.com/2015/02/cider-review-roundup-virtue-slyboro.html

The Mitten: http://alongcameacider.blogspot.com/2014/05/cider-review-virtue-ciders-mitten-and.html

Red Streak: http://alongcameacider.blogspot.com/2013/06/trying-virtue-and-olivers-ciders-at.html

You can find out about all of Virtue's ciders online: http://www.virtuecider.com

Here’s the description of the Brut from Virtue’s website.

“Our dry brut is a blend of hand-pressed heirloom apples aged in French oak barrels that features the scent of fresh apples, a touch of oak, and finishes crisp and tart.”

And Virtue’s tasting notes say, “Virtue Cider Brut bears the scent of crisp apple and citrus notes with a bit of yeast. Clean and crisp up front, it follows with a tart, dry, lightly oaky lingering finish.” This cider's ABV is 6.7%.

Appearance: warm straw, brilliant, few bubbles 

Aromas: alpine cheese, peppers, citrus, minerals

This cider brings so many enticing smells including alpine cheese, ripe peppers, and citrus. There are other pleasing mineral, aquatic, and creamy notes as well. It just makes me anticipate a super fresh cider. 

Sweetness/dryness: semi-dry

For me, this tastes more like a semi-dry rather than a brut level of dryness. Historically, Brut refers to drier than dry! 

Flavors and drinking experience: ripe apples, very bubbly, high acid, peanuts 

Virtue’s Brut tastes easy going and pleasant. The cider offers a good level of active sparkle. The primary tasting note I get from this cider is ripe apples. Secondarily I taste tropical fruit, oranges, and peanuts. This cider offers up high acid, higher than many ciders from Michigan but not much in the way of tannins. I also get a grainy or almost corn-like aftertaste. It’s not enough to be funky, but just another layer in the overall experience. 

I enjoyed this cider with friends, lots of cheese, and a fun new horror game: Escape From Tall Oaks! Check out this indie game here: https://mixtapemassacre.com/escape-from-tall-oaks/

Whatever you pair with your February ciders, I hope you have fun!