Cider Review: Portland Cider Company Pineapple and Two Towns Ciderhouse Pacific Pineapple

Dear cider lovers, it has been a busy month! Cider Con and the Gathering of the New York Farm Cideries are both big events in my world. I'm so glad that a month as gray as February has these things to enjoy within it. But, I am glad to return to my more usual reviews. One things I like especially about doing my event write ups is getting to include at least mini-tasting notes on multiple different ciders. I want to continue that pattern today with a double review of pineapple ciders.

Lots of companies make pineapple ciders, sometimes with additional flavors or with a varying amount of pineapple inclusion. They can be a divisive beverage, because some folks never want a tropical fruit in their ciders while other people would drink pineapple cider all the time. I fall somewhere in the middle, but I do love pineapple on my pizza. Deal with it. Today's review includes Portland Cider Company's Pineapple and Two Towns Ciderhouse's Pacific Pineapple.

Full disclosure: both of these ciders were shared with me as samples for review.

First, a little background about each of the cider companies.

Portland Cider Company

This cider company claims inspiration from England's cidermaking tradition and yet at least one foot in the modern world of experimental craft cidermaking. Lynda and Jeff Parrish have been running Portland Cider Company since 2012.

And you can visit them online: https://www.portlandcider.com/

I have one previous review the Kinda Dry by Portland Cider Company: http://alongcameacider.blogspot.com/2015/05/cider-review-portland-cider-company.html

Their pineapple cider is just called Pineapple, and its official description reads, “Like a sun filled day cruising down the Valley Isle, our pineapple cider brings a tropical oasis to your mouth. Sweetened with fresh pressed pineapple juice, this seasonal cider might as well come with a little paper umbrella. ABV 6%”

They include a little production information online as well, “We use whole pineapples that we fresh squeeze in the back of our cidery, added to our cider after fermentation to reach the perfect balance of sweetness. There are no artificial flavorings or concentrates used here, keeping the flavor of the pineapple delicate and delicious.”

Appearance: bright jeweler's brass, brilliant, bubbly

This cider reminds me of jeweler's brass in its bright golden shade of yellow. This is a brilliant cider with lots of visible bubbles.

Aromas: pineapple, tropical flowers, stone

This smells extremely fresh and fruity. It doesn't offer a lot of apple characteristics, but the pineapple sure smells tasty.

Sweetness/dryness: Semi-sweet

This cider tastes semi-sweet, packed to the gills with fruitiness.

Flavors and drinking experience: Fresh, pineapple, tart

I found this cider super fresh and natural. The pineapple dominates the flavor profile, but it always stays vibrant and juicy rather than sticky or stale. The freshness of the pineapple is supported in no small part by the pleasantly high acid. There were hints of stony, dusty, floral flavors but everything worked together in a tasty approachable way. 

2 Towns: Pacific Pineapple

This Portland and Corvallis based cidery has been operating for eight years and always sharing tasty and innovative specialty ciders. These run the gamut from traditional to wild. Check out my previous reviews for more background on the cidery.

Find out all about them on the website: https://2townsciderhouse.com/

Recently, I reviewed their Cidre Bouche:http://alongcameacider.blogspot.com/2017/11/cider-review-2-towns-ciderhouses-cidre.html This cider also made my Ten Favorite Ciders List of 2017.

I've also reviewed their Bright Cider in a round up from 2016: http://alongcameacider.blogspot.com/2016/07/cider-review-roundup-common-cider-co.html

My first review of a 2 Towns cider was their Hop and Stalk: http://alongcameacider.blogspot.com/2014/12/cider-review-2-towns-ciderhouse-hop-and.html
This cider made my 10 Favorite Ciders list of 2014.

Official description:

UNFILTERED PINEAPPLE CIDER
Juicy and tropical, Pacific Pineapple rolls ripe Costa Rica golden pineapples into fresh-pressed Northwest apples. This refreshingly juicy and easy drinking session cider will relax your state of mind, no matter your locale! 5% ABV.

Appearance: hazy, bright pineapple color, no bubbles

I couldn't see any bubbles in this cider. I could see that it was unfiltered and had a bold yellow color just like ripe pineapple flesh.

Aromas: pineapples

This cider smells rampantly and lusciously like pineapple. Again, there's not much apple but the pineapple that's here smells amazing. Everything about this cider smells tropical; it's juicy, floral, and somehow even manages to connote warmth on this February day. It also has a hint of that stony dust aroma that I find often and quite like.

Sweetness/dryness: sweet

This is unambiguously a sweet cider.

Flavors and drinking experience: high acid, pineapple, punch

Let's start with the obvious. This cider is fun! It has nearly stinging High acid that help balance out the tropical fruit sweetness. The Pacific Pineapple reminds me of punch or even fresh pineapple juice, but everything in the flavors tastes very real. It had some hefty mouthfeel but no tannin, no chalk or bitterness. It was very peachy and floral. This is a totally approachable and drinkable cider for those who love pineapple.

I had both of these with vegetarian mexican food with lots of spice, beans, cheese and peppers. The sweetness worked particularly well with spicy notes. All in all, they were a delightful experience exploring the pineapple as adjunct fruit for cider. Sometimes it is the best way to handle February to just escape to a warm and fruity vision of summer.

Very Perry May Pt 5: E. Z. Orchards, Original Sin, and Blake's

Good morning, cider, (or should I say perry?) fans! Are you getting tired of my pear based explorations yet? I'm certainly not. I think that each week I've been covering flavors and styles that I've never tasted before, and this week is no exception. Welcome to the last week of Very Perry May.

E.Z. Orchards Poire

My only previous review of something by E. Z. Orchards is their 2011 Willamette Valley Cidre: http://alongcameacider.blogspot.com/2016/10/cider-review-e-z-orchards-williamette.html

You can visit the website http://www.ezorchards.com/

Official Description: "EZ Orchards Poire is a blend of Forelle, Comice, and Bosc pears grown in our orchard. The complex structure of this winter pear blend is enhanced by a slow, cold ferment. Semi-dry with a natural effervescent finish. Serve chilled in a stemmed glass, tall cordial, or pilsner glass." 5.9% ABV

Appearance: hazy, candied lemon peel color, lots and lots of bubbles

You can hear it ambiently sizzling in effervescence.

Aroma: cooked fruit, lemon, farmy

The Poire reminds me immediately of French ciders and perries in its farmy yet fruity aromas. The keeving fermentation process can create soe reductive notes in the aromas like fallen leaves, warm wet wood, and farmy scents. This is rather like that whole style.

Sweetness/dryness: semi-dry

Sweet and distinctly like fermented fruit sweetness, nothing artificial, nor like table fruit.

Flavors and drinking experience: leather, cooked fruit, bubbles

The first impression I get from drinking the Poire comes from the fun bubbles that pop, practically bursting into your nose

This perry is very cold and clean tasting, which wasn't necessarily what I was expecting. The flavor has a round bubble-ness; plenty fruity with a little sweetness that quickly gives way and winds up a bit dryer than most perries. I get some tannins and medium low acid the Poire. There's lots of leather and cooked fruit in the taste, and maybe a little oxidation. The flavors themselves owe a lot to the fermentation—you can really taste the process here. Definitely light and low-alcohol. Works nicely in big sips. This perry is the real deal and I absolutely love it, even though usually I'd not go for something sweet.

Original Sin Pear

There's plenty of information on the Original Sine website: http://origsin.com
Here's a list of my preview reviews of Original Sin ciders.

I reviewed their flagship cider in one of Ithaca's most missed bars, the Chapterhouse Pub: http://alongcameacider.blogspot.com/2014/02/cider-review-original-sin-hard-ciders.html

In the first year of the blog, I got to try a bottle of the Elderberry: http://alongcameacider.blogspot.com/2013/09/cider-review-original-sin-elderberry.html

And my favorite, the Original Sin Extra Dry: http://alongcameacider.blogspot.com/2016/02/cider-review-original-sin-extra-dry-in.html

And undoubtedly their most interesting, the Newtown Pippin: http://alongcameacider.blogspot.com/2013/02/cider-review-newtown-pippin.html

Official description: "Original Sin Pear Cider was developed in line with the company’s mission to produce traditional cider leaving out artificial flavors and additives. Original Sin Pear is light and refreshing with a clean, dry finish."


This ABV at 4.8% is a bit on the low side. Something to note is that this is a cider backsweetened with pear juice rather than a true perry. The Process and Taste section of the page says,"Two parts pear, one part magic. A Dry cider fermented with champagne yeast"

Appearance: transparent, straw, bubbly

I'd call the Original Sin Pear transparent rather than brilliant. Its easy to see a fair number of bubbles in the glass. The color strikes me as medium straw. If anything this yellow is a bit more emphatic and cool in tone than many.

Aromas: pear, stone, candy

This pear cider smells like rock candy: the sort I could only buy at state park lodges or other special unusual places. It also smells very much like fresh pear, but somehow more intense. Lastly, I do get some dusty stony notes that definitely happen more often with cider than perry.

Sweetness/dryness: semi-sweet to sweet

I'd call this cider sweet, but I think some folks would consider it more a semi-sweet. The quality of the sweetness is very crystalline and straightforward.

Flavors and drinking experience: tropical fruit, pear, pineapple

I found this a nice level of bubble, but one of my co-tasters wanted yet more. Usually that's my refrain, but not this time. The acidity is medium-high but not too sharp or tart.

What really makes the impression for this pear cider is tropical fruit. I can taste pineapple, mango, banana, a very tiki-esque medley of tropical notes. There's also some bright pink bubblegum flavors floating around. 

This pear cider has no tannins, no edge of bitterness, just lots of fun approachable fruit. Its a bit sweet for me, personally, but when I shared with a couple of co-tasters the response was tremendously positive. The pear plus apple combo and the bright tropical flavors elicited many oohs and ahhs! We had the Original Sin Pear with pizza and brainstorming, two of my favorite things.

Blake's Hard Cider Grizzly Pear

I'm finishing up with my review with something a little outside of the box, Blake's Hard Cider's Grizzly Pear; this Michigan pear cider is pear, prickly pear cactus, and elderflower.

You can find out all about the company and their beverages on the website: http://www.blakeshardcider.com

This is my third review of a cider by Blake's, please find my previous pleasant encounters below.

Their El Chavo with pepper and mango: http://alongcameacider.blogspot.com/2015/11/cider-review-blakes-hard-cider-companys.html

And The Tonic which features cucumber and ginger: http://alongcameacider.blogspot.com/2017/03/cider-review-blakes-hard-cider-companys.html

The official description reads, "Our first pear hard cider, Grizzly melds soft notes of pear & prickly pear cactus balanced with a sharp apple finish with a hint of elderflower. No bears were harmed in the making of this product." The ABV is listed online as 5%.

Appearance: hazy, corn kernel yellow, lots of bubbles

Apologies that I don't have a more glamorous photo of this pear cider, but this is how I tasted it. I was lucky enough to be travelling to Louisville and I found out that a Liquor Barn had it on draft, so I stopped by to taste it. The appearance was hazy, corn kernel yellow, lots of visible bubbles.

Aroma: tropical fruit

There wasn't a very strong aroma, but everything I could smell was all about tropical fruits. 

Sweetness/dryness: semi sweet

This is a semi-sweet pear cider and all of the sweetness is very fruity and easy going.

Flavors and drinking experience: Extremely tropical, juicy, medium acid

This pear cider has a lot of unusual tropical fruit flavor; it reminds me of mango, pineapple and banana. The Grizzly bear also reminded me of of beverages with  prickly pear cactus. The other flavor elements I noticed were a strong floral element with a backbone that tasted like peach to me.

Definitely different and fun.

Cider Review: Vermont Cider Co.'s Addison

I got an exciting package in the mail recently from Vermont Cider Company; they are a new cider brand releasing two ciders only in the northeastern United States (at least for the moment). This is a new brand put out by the owners of Woodchuck and Wyders, but it appears to be aiming for a different style and segment.

Vermont Cider Co. appears to be more active on social media than on a self-owned website. This is certainly the direction of much of the internet these days, so feel free to check these folks out on Facebook (https://www.facebook.com/VermontCiderCo/), Twitter(https://twitter.com/VermontCiderCo), and Instagram (https://www.instagram.com/vermontciderco/?hl=en).

This is how Vermont Cider Co. introduces themselves on Facebook:

Crafted here in the Napa Valley of cider, we are pleased to introduce Vermont Cider Co., a cider brand that stands for everything we love about our home state – beautiful mountains, clean lakes, friendly people, and what we believe to be the best apples in the world. Enjoy our traditional ciders, crafted using only fresh pressed juice from Vermont and other Northern apple growing states.

Today I'm reviewing their first flagship cider, Addison. I found a few snippets of information about it, plenty to help set my own expectations for the beverage. Here's an introduction of sorts from the press release,"Named for Addison County, where it is produced, Addison is crafted from 100 percent fresh pressed juice sourced only from Vermont and Northeastern orchards."

Other facts from material about Addison include that it is a semi-dry cider, fermented slowly at relatively low temperatures, and it does not contain added sugar.

I asked for more information about the apple varieties that go into the Addison, and this is what I found out, "The juice is a combination of standard VT apple varieties including McIntosh, Cortland, Liberty, Paula Red, and Empire." These are United States dessert varietals many of which were grown at Sunrise Orchards, one of the places I stayed on my recent Cider Tour of Vermont.

Back in August, I documented all of that day's adventures in this post: https://alongcameacider.blogspot.com/2016/08/the-great-vermont-cider-tour-day-2.html 

But now, for the cider itself.

Appearance: Bright gold, brilliant a few visible tiny bubbles

I can see some intense color, especially for cider from dessert fruit. There are plenty of tiny visible bubbles. It goes almost without saying that the cider is brilliant. It just shines.

Aromas: cooked fruit, pastry, stone, and dust, 

In addition to the cooked apples, dusty and pastry, I also smell some light notes of tropical fruit. These notes make the cider immediately appealing. Behind these more obvious smells, I can detect some more subtle notes of lemonade and shaved metal. Interesting!

Flavors and drinking experience: clean, caramel, tart, some tannins, and echoes of funk 

The first notes are a tiny bit astringent with a ghost of funk that quickly disappears. There are some good tannins, but I notice more zippy acidity. This cider offers up a clean finish with nice caramel and brown sugar as the last note s(and good ones to end on). Little sips bring out acidity more. I found the cider to have a subtle warming effect. The fruit notes I get are pineapple, lemon, and orange.

Generally, I'd say this cider exhibits a ripeness that so much cider can lack. Relatedly, the acidity doesn't taste green. The Addison is tremendously balanced and it tastes somehow golden. This mouthfeel reflects light carbonation; it's enough to have the feel linger as long as the taste. It isn't light and disappearing; there's body here.

Let's pair this cider. I had it with: curried butternut soup followed by homemade applesauce bread and cheddar cheese when I reviewed it. That was lovely. It went well the the gentle curry spice, the creaminess of coconut milk, and all the savoury and sweet notes that butternut brings to everything. I also paired this cider with feeding dear friends and talking about how we can work to make the world a kinder place. Most ciders go with that.

And don't forget #pickcider for Thanksgiving! Read about my picks here: https://alongcameacider.blogspot.com/2016/11/pick-cider-for-thanksgiving-and-my.html

And if you're in the Ithaca area, we're doing #ciderMonday on 11/28! https://www.facebook.com/events/251802365234260/

Cider Review: Rev Nat's Hard Cider Revival Hard Apple

I hope that everyone is starting to recover from the shock of Daylight Savings Time springing forward this past weekend. Most folks I know could do without it. Personally, I love the time changing in both spring and fall. It feels like an intensification of the seasonal change I already love. Though the first morning or two can be painful, I always feel ready for longer spring evenings. Perhaps this won't convince the staunchly opposed, but today I'm raising my glass for the Daylight Savings element of spring. 

And what cider company is the most suitable for a contrarian moment or a bold opinion? I'll posit Reverent Nat's out of Portland, Oregon for that title and for today's cider. 

If you don't know why this cider suits my one-woman defense of Daylight Savings time, you need look no further than the fabulous rhetoric on the Rev. Nat's website: http://reverendnatshardcider.com

My only previous review of a Rev. Nat's cider is the Hallelujah Hopricot:
http://alongcameacider.blogspot.com/2015/07/cider-review-rev-nats-hallelujah.html

 Here's the introduction I found on the Rev. Nat's website, with its remarkable sense of voice and enticing details, describing the Revival hard cider:

My newest release is Revival and I couldn't be more thrilled to share it with you. I start with a secret blend of Washington-grown apples and add piloncillo, dark brown evaporated cane juice, purchased direct from Michoacan, Mexico. I ferment this dark base to all the way to dry using two exotic yeast strains: a beer yeast known for the round mouthfeel in Saisons and a rarely-used secret culture which produces aromas of pineapple, guava and peaches. This cider is brilliantly golden in color and deeply complex while remaining subtly familiar, with just the right amount of sweetness and acidity to be an everyday beverage.

Or read about the cider I'm about to review here: http://reverendnatshardcider.com/ciders/revival/

Appearance: rich red gold color, brilliant, short appearance of a head

I want everyone to notice that dark red gold color. This isn't usual for a cider made from dessert apples. The Revival pours with a loose lacy head that dissipates. As the photo shows, its brilliant.

Aromas: overripe apples, lychee, dust, yeast

Whoa whoa whoa, how very pleasant and fruity smelling! The Revival smells like it might be apples barely heated by the sun, along with lychee and just a hint of bready beer yeast. Yummy yummy smells.

Sweetness: semi-sweet

Something to be aware of when looking for this cider. Rev Nat's makes both a Revival and Revival Dry, be sure to purchase the one you wish to try. I've enjoyed both but the Revival is a semi-sweet cider and very different from the Revival Dry.

Flavors: tropical, apple, nice mouth feel

If this cider is not the apex of quality plus easy drinking appeal, I'm not sure I understand it. Perhaps an overstatement, but the Revival is so approachable and delectable without giving up interesting character. Part of what makes the cider interesting is that it definitely uses a beer yeast which builds dimension in both aromas and flavors. But on the side of simplicity and ease, the Revival is very appley with some tropical fruit notes.

This is just such a relaxing cider. The Revival introduces itself as bright and tart with fairly high acid. But mellows in the mouth. I like the mouthfeel even with a relatively low level of tannins.

The Revival was simply perfect with veggie pot pie, which is not just for Pi(e) day! Something about the semi-sweet just packed to the gills with tropical flavor brought the dish out of winter cold and into spring.  Delicious, delightful, and daring

Cider Review: Original Sin Extra Dry in a can

Original Sin celebrates its 20th anniversary, with its first can release! This excites me because its not just a can release of a cider that already exists, but a can release of an Extra Dry cider! I want a cider that's extra dry and as accessible and portable as the can format offers. Plus, I tend to like Original Sin significantly more than most readily available ciders. 

You can check out all of their releases on the website: http://www.origsin.com/

Before we get to the review though, one thing to note is that all of the apples for the Extra Dry come from New York state. Local apples are a big draw for many cider drinkers, whether that fruit is dessert varieties or heirloom types or cider specific apple varieties. We know that Original Sin is growing some of each of these types. 

One of the most interesting things about Original Sin for me is that despite being internationally distributed and stared in a distinctly urban space, is that Original Sin has been developing an orchard in upstate New York for years. As the website describes it, "Original Sin started a New York State test orchard five years ago, which now features over 100 rare, cider and contemporary apple varieties. Each year, the company adds interesting  and historically significant varieties."

I've tasted several Original Sin ciders while writing this blog and reviewed three of them. Here are my previous entries on Original Sin Ciders, some of which include additional background on the company.

My review of their Original: http://alongcameacider.blogspot.com/2014/02/cider-review-original-sin-hard-ciders.html

And the Elderberry: http://alongcameacider.blogspot.com/2013/09/cider-review-original-sin-elderberry.html

Newtown Pippin: http://alongcameacider.blogspot.com/2013/02/cider-review-newtown-pippin.html

Original Sin's official Description reads:

Original Sin Extra Dry Cider contains a distinct blend of New York apples including Ida Red, MacIntosh, Cortland, and several russeted apples. The cider is complex, balanced, and sessionable with a minimal level of residual sugar.

Appearance: barely green, total clarity, almost no visible bubbles 

In terms of color this is nearly translucent, with just a hint of honeydew melon green. Great clarity. Very few visible bubbles.

Aromas: floral, tropical fruit, and surprisingly, salt

I love what a floral nose this cider has; it honestly smells like green and white flowers. This doesn't come out when drinking it from the can. I poured it into a small chalice glass and got much more aromatic action, as one might expect. I also smell a little tropical fruit—lychee and banana. Perhaps I'm crazy but amidst these more expected notes I also detected hints of salt and corn muffin.

Sweetness/dryness: Semi-dry

It doesn't feel totally dry; I'd put at the more austere end of a semi-dry. Great fruit character, more details below.

Flavors and drinking experience: prominent acidity, tropical fruit, great bubble

Tasting the extra dry is an experience as much about mouthfeel as flavor. This cider hits the palate with tons and tons of tart acid. I can taste low levels of tannins, but they are present. I love how it puckers along my jawline with curly-Qs of salivary response. Thinking as I'm tasting, the  acid profile is increased by the strong carbonation. This cider makes sense in a can, and I like it! This is a truly easy drinking cider for when you want something on the drier tart side.

More specifically in terms of flavors, the tropical fruit notes dominate. Overall, the experience is a little austere and yet zesty. Very enjoyable, with just a little note of bitterness hiding in the fruit character. It finishes with a long flinty swoop.

Original Sin's "Devilishly delicious with Ripe Camembert, roasted oysters, and anything else you might enjoy on a back patio." 

My recommendations are a little different. I just came home from watching The Witch (http://www.imdb.com/title/tt4263482/) at the theater. I really enjoyed sitting down with my husband and unpacking that folkloric explosion with an Extra Dry in my hand. Something about 1630s Puritans and an Original Sin cider just feels right. The film even mentions apples.

 If that's not your flavor of old school horror, you could enjoy your Extra Dry at home while watching the Christopher Lee Hammer Studios gem The Devil Rides Out (http://www.imdb.com/title/tt0062885/?ref_=nv_sr_1) from 1968. Its a feast of dapper archness dealing with the supernatural. 

Mind you, this cider doesn't have to go with anything macabre. I'll likely be buying it all summer when I want cider in a can-friendly setting. Its a lovely beverage and I quite enjoyed it! Keep it up, guys! And keep using that gorgeous cheeky art that I love so much.