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: Eden Ciders' Fuzz Ball Harvest Cider

How can I be poetic about the time of the year when everyone I know is telling me how behind they feel? It’s not just bad stuff; people are stuffing their lives overfull with those things we must do and some of the experiences that bring us joy or contentment. That’s exactly where I am too. What the moment has in common is just the tumbling, “Are we flying or falling?”  momentum of it all. I think we’re like those busy, distracted, intense squirrels and chipmunks perhaps, trying to fit it all in before the winter comes. Or at least that’s how things look from here. 

I'm up and out of the boot, so that might be part of why I'm going absolutely everywhere. I missed this for the past 5 weeks!

Yesterday, I was determined to get one last important treat from my garden. I gathered the last of the ripe tomatoes, and we turned them into a tomato pie. If you’ve read this blog for a while, you know it's one of my favorite dishes and a great cider pairing. I had a fairly new box Eden ciders too, since I’m a member of the cider club. That made choosing easy. I wanted to try the new Harvest canned cider: Fuzz Ball.

Eden is a fabulous cidery from northern Vermont. I’ve reviewed their ciders many times. In earlier reviews, I include more background on this wonderfully apple focused cidery. Here is the full list of my earlier reviews:

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 featured in 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

Eden Specialty Ciders can be found online here, plus you can meet the newest additions to the portfolio: https://www.edenciders.com.

 The Fuzz Ball was included in my club shipment. It excited me, because I love a dry cider in a can. I want the ease of a canned cider sometimes. There’s not a lot that easier for a bonfire evening or a movie night. And I know that Eden Specialty Cider has made some of the best I’ve ever tasted.  Here’s what the folks at Eden Cidery have to say about this new one: Fuzz Ball Harvest Cider. 

Fuzz Ball 6.2% ABV

You should see me in a crown. 

Notes of lemon pith, soft herbs, wheat biscuits with jam.

Limited Run. Made with the pomace of the renowned Kingston Black, Fuzz Ball is dry dry dry. Crisp, structured, really, truly, if you love dry this is going to knock your socks off!

Appearance: Cloudy cool toned yellow

When poured, the Fuzz Ball reveals the reason for its name. It’s a cloudy cool toned yellow that reminds me of honey and dandelion fluff. 

Aromas: Smells sharp, crisp, white floral, ripe apples,grassy, chalk

This cider smells sharp, crisp, and apple-y immediately. I definitely recommend pouring it from the can into a glass to get the full aromatic experience. After a moment, I notice white flowers, dry grassy notes, and chalk.

Dryness/sweetness: Dry

Completely dry. No fooling around here.

Flavors and drinking experience: high acid, astringent, twiggy, sour orange, ripe apple

Emphatically dry, this cider is more than just what it doesn’t have. The Fuzz Ball brings off-the-charts acid in a super yummy way. The Kingston Black pomace indee imparted some assertive astringence like twiggy young green wood. After the tannins and acids make their presence thoroughly known, I can get into more specific flavors like lemongrass, green apple, and sour orange.

We enjoyed this cider along with a goodbye to Summer supper of tomato pie (with a cheese crust of course) and vegetarian baked beans. It was simple and delightful. The Fuzz Ball was a wonderful accompaniment, because it lifted and separated flavors with its acidity and bubbles. 

Now if we can just find a moment to remain still and appreciate the changes of the season. 

Cider Review: Rocky Ground Cider's Pips

We’re about 5.5 weeks from our frost-free date here in upstate NY. I remember it like a birthday or anniversary; May 18th is the declared day of reasonable safety from frost for outdoor plants. It’s a marker of our growing season, just like its inevitable follower the expected first frost date: September 28th. Apples and gardens have a lot to do between that set of dates each year. While I think about all the good work ahead, I can do my planning with a glass of cider. Today, I’m reviewing Rocky Ground Cider’s Pips.

This cider was a gift for me from the Tall One. He saw that Rocky Ground Cider is from Maine and was intrigued. We don’t get that many Maine ciders around here. This is my first experience with this cidery. 

Here’s how Rocky Ground Cider describes themself and the cider making process, “Hard cider made with wild and heirloom apples foraged from Maine’s countryside. We forage because the wild seedlings & old heirloom trees offer us flavors that make a cider we want to drink. Each vintage & blend is a mysterious alchemy of time & place; the available harvest, the soil, & the weather of that growing season. We put the juice in oak barrels & let wild yeast do the work. The fermentation takes almost a year. All of our ciders are dry. We do not use commercial yeasts, sulfites or filtration.”

Visit Rocky Ground Cider online to learn more: https://rockygroundcider.com/

Do not neglect to visit the Beasts page!

Here’s the specific description of the Pips cider. 

Pips, 2018, 7.5% ABV

750ml/375ml

Sparkling, dry. Crisp with gentle tannin. 39 wild pippins and 8 heirloom varieties. Bottle fermented with honey.  Our classic blend. You're gonna love it.

Appearance: intense cloudy bronze, bubbly, some sediment 

Pips pours with a head from the first and toward the end of the bottle, we got some sediment. The cider’s color reminds me of a warm orange bronze; there’s lots of color and cloudiness.

Aromas: tannic, woody, floral and honey

I could immediately smell that this cider was fermented with honey; there’s a floral wildness that only honey brings. Pips brings forth notes both woody and floral. The honey is just so clear on the nose tha I keep thinking of it with each sniff, but I don’t get the expectations that the cider will be sweet. Instead, I think this cider will be acidic and tannic; perhaps a bit of a UK taste profile. We shall see.

Sweetness/dryness: Dry

Yes! This is a dry cider. There’s a lot going on, but none of it is sweet.

Flavors and drinking experience: very high acid, tangy, low fizz, dried apples

How very interesting! Pips is all about tartness and wildness.  This cider brings very high acidity to the tasting experience; I think multiple acids are competing here, including both malic and acetic. The notes remind me of cold slices of lemon and dried apple. The acid interacts with its low carbonation to emphasize the sparkle that’s there. Pips’ tannins arrive in two waves—fast and then slower on the tongue. I’m reminded of a leafy funk, like a raked pile of autumn leaves as its first turned over. 

The cider has the lowest of low levels of sweetness, but a hint of sweet warmth blooms in the finish. Again dried apples specifically come to mind. This cider is all about big, adventurous flavors. It’s anything but boring. Drink slowly to savor the tangy wildness. Fans of Sidra Naturel and Basque or Spanish ciders will be very excited for this one. I paired Pips with vegetarian sloppy joes and sauteed zucchini for a simple supper at home. You could also serve it with something cremier and get that acid to work cutting through a rich meal. Cheers!

Cider Review: Black Diamond Farm and Redbyrd Orchard Cider's Black is Gold

It has been far too long since I’ve gotten to share anything by Redbyrd Orchard Cider, and even Black Diamond Cider hasn’t graced the blog recently enough. I was thrilled to learn of their first annual collaboration: Black is Gold. 

Black Diamond Farm and Redbyrd Orchard Cider both anchor the Finger Lakes cider scene; they are each based nearest to Trumansburg, New York. You can find plenty of introductory info on both orchards and cideries in earlier entries. I encourage you to go back and check them out. Both of these ciders are special endeavors that produce delicious ciders. 

Here’s my list of Redbyrd Orchard Cider reviews:

Celeste Sur Lie 2015: http://alongcameacider.blogspot.com/2019/10/redbyrd-orchard-ciders-celeste-sur-lie.html

The Andromeda Crab: http://alongcameacider.blogspot.com/2019/01/cider-review-redbyrd-orchard-ciders.html

Their presence at an all FLX pairing dinner: http://alongcameacider.blogspot.com/2017/09/finger-lakes-cider-week-and-birthday.html

The North Star: http://alongcameacider.blogspot.com/2015/01/cider-review-redbyrd-orchard-ciders.html

The Starblossom: http://alongcameacider.blogspot.com/2013/10/finger-lakes-cider-week-special-review.html

The Dry Harvest Cider 2013: http://alongcameacider.blogspot.com/2013/12/cider-review-reddbyrd-2013-harvest-cider.html

The Wild Pippin (my #1 cider of 2014, the Wild Pippin): http://alongcameacider.blogspot.com/2014/12/cider-review-redbyrd-orchard-ciders.html

Visit Redbyrd Orchard Cider online here: https://redbyrdorchardcider.com/

And the full rundown of Black Diamond Cider Reviews:

Black Diamond Cider's 2018 Rosé: http://alongcameacider.blogspot.com/2020/09/cider-review-eden-ciders-peak-bloom-and.html

Shin Hollow: http://alongcameacider.blogspot.com/2020/08/cider-review-mountain-west-ciders-sweet.html

Jaywalker: http://alongcameacider.blogspot.com/2020/03/cider-review-alpenfires-dungeness-and.html

Geneva Tremlett’s: http://alongcameacider.blogspot.com/2019/03/cider-review-black-diamonds-geneva.html

Somerset Jersey: http://alongcameacider.blogspot.com/2019/05/very-perry-may-with-vandermills-ice-ice.html

Slatestone: http://alongcameacider.blogspot.com/2018/11/cider-reviews-big-hill-ciderworks.html

Hickster: http://alongcameacider.blogspot.com/2016/12/cider-review-black-diamond-ciders.html

Porter’s Pommeau: https://alongcameacider.blogspot.com/2017/09/finger-lakes-cider-week-and-birthday.html

Solstice: http://alongcameacider.blogspot.com/2017/08/cider-review-black-diamonds-solstice.html

Rabblerouser: http://alongcameacider.blogspot.com/2015/09/cider-review-black-diamonds.html

Learn more about Black Diamond Cidery online here: https://www.blackdiamondcider.com/

The B I G Project: A Collaboration Cider is called Black is Gold. Here’s how the label describes the cider.

Black is Gold

Semi-dry Carbonated Cider

The B I G Project: An Annual Collaboration from Black Diamond Farm and Redbyrd Orchard

Made with love and care in support of the fight for racial equity and justice

The first year a blend of Goldrush, Tremlett’s Bitter, Wickson Crab, Harrison, Dabinett, Roxbury Russet, Black Oxford, Suncrisp, Razor Russet.

8.0% Alc/vol 750ml 

Appearance: shining gold, brilliant, few visible bubbles

This cider looks warm, shining, and totally brilliant. The color is a toasty gold. I can see some bubbles; they are very active and tiny. What instant appeal!

Aromas: lemon, baked apple, peach, breadcrumbs, minerals

It was fun picking out aroma notes in the Black is Gold. I noticed lemon, bread crumbs and minerality. One of my co-tasters zeroed in on the baked apple and ripe peach notes. The cider smells cleanly inviting and fruit but complex.

Dryness/sweetness: Semi-dry

The Black is Gold tastes semi-dry: exactly as the label said it would. I get enough sweetness to open up the layers of flavor and fruit but not more than that. The sweetness isn’t distracting at all.

Flavors and drinking experience: bubbly, tannic, high acid, tropical fruit, citrus, balanced

This cider! Oh my goodness, I love this. The Black is Gold blooms into a full lush experience centering on tropical fruit, sweet citrus, and juicy acidity. The cider is delightfully bubbly too. The  tannic presence helps to anchor the cider, maintaining a sophisticated sense of balance.

What a complete delight! The tropical fruit notes keep me coming back for more sips, and the ciders lovely clean finish just keeps making me smile.  I’m really digging this collaboration. The Black is Gold brings everything I enjoy to the experience: tart clean citrus, awesome bubbles, structural tannins, and enjoy fruit to keep everything fun and lively. 

We paired the cider with pasta, marinara sauce, and homemade veggie meatballs. Having all of the lightness from the bubbles and cutting acidity made for a remarkably good pairing. This cider is something special!

Cider Review: Stormalong's Bittersweet Symphonie

I need something cozy, cider friends! It’s time for veggie chili, warm blankets, scary movies and rich satisfying cider. This shift to dark chilly mornings still feels very new to me, but I know it’s time to settle in for a long season or two of blustery weather. That’s why I knew it was time to break out a can of Stormalong Cider’s Bittersweet Symphonie.

Stormalong Cider was kind enough to share this cider with me as a review sample. As always, review samples are much appreciated but do not sway my opinion of a cider or necessarily guarantee a review. I do try to review as much as I can though. Stormalong is based in Massachusetts, where this company has been making cider since 2014. I’ve reviewed almost as many of Stormalong’s ciders as I’ve tasted. The cidery’s range of styles is impressive as is the consistent quality. I think of Stormalong as a reliable favorite, and I look forward to new releases.

Check out Stormalong Cider online and see new releases and info on all things Stormalong: http://stormalong.com/.

Here’s the rundown of my Stormalong reviews.

Wicked Little Wickson: http://alongcameacider.blogspot.com/2021/08/cider-review-stormalongs-wicked-little.html

Winesap: http://alongcameacider.blogspot.com/2021/04/cider-review-stormalong-ciders-winesap.html

Happy Holidays: http://alongcameacider.blogspot.com/2020/11/cider-review-stormalong-ciders-happy.html

Esopus Spitzenburg: http://alongcameacider.blogspot.com/2020/08/cider-review-ravens-moon-craft-ciders.html

Ashmead’s Kernel: http://alongcameacider.blogspot.com/2020/07/cider-review-brannland-just-cider-and.html

Peariful: http://alongcameacider.blogspot.com/2020/05/cider-review-left-foot-charleys-fortis.html

Legendary Dry: http://alongcameacider.blogspot.com/2016/12/cider-review-stormalongs-legendary-dry.html

Kingston Black: http://alongcameacider.blogspot.com/2019/08/cider-reviews-ninepin-light-cider.html

Light of the Sun: http://alongcameacider.blogspot.com/2018/08/cider-review-descendant-cider-company.html

Mass Appeal: http://alongcameacider.blogspot.com/2018/12/cider-review-prospect-ciderworks.html

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

I knew to be excited about this cider because it won big at GLINTCAP. Bittersweet Symphonie got 3rd place Best in Class 2021 in Traditional Dry and took a Gold medal. That’s a great category and a high honor, so I’m hoping for something wonderful.  

Here’s Stormalong’s official description for the Bittersweet Symphonie:

This cider is made with a blend of British bittersweet cider apples that are high in tannin and low in acid. This batch is finished in the French style where some cider is left unfermented retaining residual sweetness.

FLAVOR: Rich, Complex Tannins, Finishing with a Hint of Sweet Apple Flavor

APPLES: Ashton Bitter, Ellis Bitter, Dabinett, Yarlington Mill, Chisel Jersey

The website shows the cider clocking in with a sweetness level between dry and medium dry. 

Appearance: bright caramel, brilliant, intense color, few visible bubbles

This cider looks like a brilliant bright caramel. The Bittersweet Symphonie brings intense color but few bubbles to the pour. I recommend pouring it into a glass rather than drinking it from the can. This cider is too pretty to hide!

Aromas: apple sauce, spices, caramel

This smells like mellow homemade applesauce gentle spiced with baking spices. I get notes of caramel, brown sugar, cinnamon, and nutmeg.

Sweetness/dryness: semi-dry

The Bittersweet Symphonie  is almost semi-sweet, but I think it comes out semi-dry in the end. 

Flavors and drinking experience: cooked apples,  custard, vanilla, tannic

What a lovely and gentle ride. This cider is mellow yet tannic. It has enough acid to keep from going floppy, but it’s never pointed. I love how the Bittersweet Symphonie is balanced yet dynamic. The experience changes and rolls across my palate, but it’s not jarring.

I can taste so much of what I smelled: applesauce, baking spices and caramel. The extra dimension is very much one of rich and full mouthfeel. I’m completely into this! The finish is long and lovely. The bubbles lift up the layers of flavor, but they don’t ever dominate the experience. 

I paired my cider with the last session of my online legend tripping class. A complex cider like this does go well with thoughtful camaraderie, curiosity, and expanding one’s worldview! It could also go beautifully with a tray of roasted veggies, sharp cheddar, and hearty bread. It’s a winner either way! 

Cider Review: Eden Specialty Ciders' Deep Cut Harvest Cider

I was thrilled to get a surprise package from Eden Cider last week. Cider mail is my favorite mail, and the timing was perfect. I had hopes it would be the two new canned varieties Deep Cut and Peak Bloom. Lo and behold, it was! My dinner plans for the night were already set to be special, because it was release day for my co-taster’s new album! This cider arrival guaranteed a celebration!

Here’s a link to Seeming’s new album: https://seeming.bandcamp.com/album/the-birdwatchers-guide-to-atrocity

 I’ve reviewed many Eden ciders before. In several of those reviews, you can find more background information on this apple-centric northern Vermont cidery. This cidery is a favorite of mine.

Here are my previous reviews

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

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

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

Imperial 11 Degree Rose (my number one cider of 2017): http://alongcameacider.blogspot.com/2017/03/the-january-2017-cidrbox-and-edens.html

Heritage canned cider: https://alongcameacider.blogspot.com/2018/06/cider-cans-crush-it-eden-heritage-and.html

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

2016 Sparkling Dry: 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

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

You can learn about all of Eden’s ciders on the website: https://www.edenciders.com/

I’ll share the full profile, as the Eden website gives lots of info on these ciders.

PROFILE: Dry, hazy, full-bodied

APPLE VARIETIES: Golden Russet • Somerset Redstreak • Dabinett • Yarlington Mill • McIntosh • Empire

HARVEST YEAR: 2019

GROWN BY: Eden Orchards, Poverty Lane Orchards, Scott Farm, Sunrise Orchards, Windfall Orchard

METHOD: Slow cold fermentation, unfiltered, carbonated and pasteurized.

TASTING NOTES: peach, black tea, citrus

PAIRING SUGGESTIONS: fried chicken, tacos, grilled anything

6.2% ABV | 0g/L residual sugar 12oz | 244/case

Serving Size: 1 can | Calories per serving: 120 | Carbs: 0g = 0CARB Gluten free, vegan friendly

Great Lakes International Cider Competition Gold Medal Winner 2019

Appearance: opaque, creamed honey, warm straw

I was so surprised to see a cloudy cider when I poured the Deep Cut, because I associate Eden with brilliant ciders with champagne-like bubbles, but then I realized how much sense it makes for a canned cider to be hazy or cloudy. It is cloudy—totally opaque, like creamed honey or peach nectar

This is a harvest cider made with less intervention and presented in a casual way. The color reminds me of creamed honey or applesauce. You could call it warm straw. 

Aromas: bread, oranges, live cider fermentation

The Deep Cut smells like bread, oranges, and actively fermenting cider still in the tank. These aromas are very appley. I get other notes too, like  light white flowers. My overall impression is springy, clean, and fresh. All of the notes are smooth and rounded. Nothing is harsh or spiky, but still I get a salivary reaction.

Dryness/sweetness: Dry but fruity

As all of the descriptions of the Deep Cut promised, this is a dry yet fruity cider. 

Flavors and drinking experience: high acidity, medium high tannins, very fruity, complex and balanced

The Deep Cut is not a cider with just one taste. This cider brings high acid, well structured medium tannins, and pleasant sparkle.It’s dry, but so fruity; I keep tasting green apple and pineapple. This cider comes across in three phases of flavor, I get a zesty tropical first taste, citrus on the middle palate, and a floral finish with a little honey. This cider is complex.

Sweetness is suggested throughout but never voiced. It’s freaking wonderful.

I’m always looking for ciders that bring both tannins and acidity, but it’s really something beyond my expectations when I get those things with interest and grit but no harshness. This cider drinks like a dream.

Eden’s pairing suggestions were not really in line with our plans, but this was a delightful cider with a summer vegetable galette. We loaded the crust with cheddar and filled the pie with zucchini, peppers, and tomatoes. The cider’s acidity and substance lifted all the layers of the meal beautifully. What a treat! 

Capitol Cider with Westcott Bay Cider, WildCraft Cider, and Slake Cider

I love Seattle. Usually, I’m not much a city person, but I adore Seattle. It’s a great city for food adventurers, art lovers, and cider nerds. Since I happen to be all three, having fun on my trip was the easiest thing in the world. My most anticipated cider stop had to be Capital Cider. Check the place out in person if you’re near or online in any case: https://capitolcider.com/. That menu and cider selection are hardcore! It claims the largest cider selection of any independent cider bar in the country. 

I’d been looking forward to exploring this cider list for years. The walk was cool and rainy, so it felt like reaching an oasis once we got there. I loved their decor and atmosphere. The whole place was filled with art copies that looked largely 18th and 19th century inspired. It gave the taproom a classic pub feel but with lots of natural light. Heavenly!

I ordered a flight of ciders that included Slake Cider, Westcott Bay Cider and Wildcraft Cider. This was the flight most oriented to heritage apple varieties and dry ciders, so it was an easy pick for me. For food, I chose a cheese, saucy, brunchy dish with eggs and tortilla chips. I wanted something hearty and filled with umami flavors to pair with what I hoped would be higher tannin dry ciders. Here’s how it went, cider by cider.

Westcott Bay Cider’s Very Dry

Westcott Bay Cider comes from San Juan Island, just off the coast of Washington State. I’ve never had the chance to try one of these ciders before. Based on what I can find out about this company, it’s small, operational since at least 2007, and focuses on a small number of traditional apple-only ciders.

Learn all about Wetscott Bay Cider at the website: https://www.westcottbaycider.com/

Here’s this cider’s official description, “Traditional Very Dry Very Dry is a "bone dry" cider, crisp, with a bit of effervescence, it is an excellent addition to any meal where a dry white wine would be served. Residual sugar less than 1/2 percent. Alc 6.8% by Vol.”

This cider’s aromas start with mushy overripe apples, honey, and pollen. There’s been debate about if any notes in a smell can lead one to correctly anticipate a cider’s level of acidity, but something about this smell leads me to expect a tart, high acid cider.   

The Very Dry tastes delicious; it’s dry with high tannins and high acidity. Though the abv isn’t particularly high, the intensity of flavors leads this cider to feel just a bit warming. It’s a strong combination of old and new world styles. It uses mild oxidation to very positive effect. The flavor is so savory as to veer almlost into salty territory. I love how very savory this cider is with notes of leather, tea, and rosemary.  In terms of texture, the Very Dry is a tiny bit petillant but basically still. 

WildCraft Cider Works’  2016 Willamette Heritage 

WildCraft focuses on using local fruit and botanicals as well as spontaneous fermentations for all of the ciders the company makes. The company has a tasting room in Eugene, Oregon.

Check out this Oregon cidery online: https://wildcraftciderworks.com/

I’ve reviewed one WildCraft Cider before, almost a year ago: http://alongcameacider.blogspot.com/2018/05/very-perry-may-2-towns-ciderhouses.html

The official description for the 2016 Willamette Heritage follows. 

Though the tradition of cider making is still in the memory of many farmhouses across the nation, the methods once used along the west coast seem to have all but vanished. In times gone by the unique Willamette Valley landscape was covered in orchards planted by reliant settlers. Some of these orchards remain, now untamed but still accessible, and provide a portal to their mysterious past. Fermented with indigenous yeasts from the fruit of the very same orchards, we present to you the reclamation of the bygone Western Farmhouse Cider.

This cider smells funky, like an interesting meeting point between English and Spanish cidermaking styles. There’s just a high of volatile acid in the smell. I expect lots of tannins. The aromas are like dipping well worn bridle leather in pixie sticks. It’s fruity, herbal, and farmy.

The 2016 Willamette Heritage tastes like salted caramel and ripe apples. The funk I noticed in the aroma is present, but thankfully it doesn’t take the cider to a too briney direction. I’d call it off dry. It’s simultaneously bright and dark tasting. 

The mild VA from the aroma translates into some well incorporated acetic acid; perhaps the cider was exposed to oxygen during fermentation. Spontaneous fermentations like these frequently result in wild and farmy flavors like the 2016 Willamette Heritage has in spades. The cider tastes fruity(underripe strawberry.), sour, and leathery. Even with all this, the cider is still filled with apple notes and offers up rich pleasant mouthfeel. This one tastes especially good with salty food. 

Last but not least, I tried Carlton Cyderworks’ (recently renamed Slake Cider) French Lane Cider.

This small cidery has been around since 2008. The company has recently renamed itself to Slake Cider, but earlier fans might know it from Carlton Cyderworks. You can visit the cidery and taproom in McMinnville, Oregon. The company makes several varieties, some of which include fruits or spices in addition to apples. 

Visit the website to learn more about this https://slakecider.com/

Here's the official description (I love how complete this description is.)

French Lane Press 

Wild fermented traditional dry cider, made solely from apples grown at our orchard in Carlton, Oregon.   

Planted in the fertile soils of Oregon’s Willamette Valley, our French Lane Orchard is the ultimate labor of love.  Over 60 varieties of traditional cider apples and perry pears grow at French Lane, and this variety yields a complex and totally unique blend of fruit.  Bittersweet and bittersharp cider apples from England and France lend depth, mouthfeel, and tannic astringency.  Heirloom American apples brighten the cider with tartness and acidity, and their higher sugar content contributes to the final ABV - a solid 7.4%.  The natural yeast which grows on the skins of the apples was allowed to completely ferment the juice, with no additional cultivated yeast strains added.  After primary fermentation the cider was aged and then bottled completely dry, with no added sugar, juice, or other sweeteners.  French Lane Press is truly a traditional farmhouse cider, showcasing what cider apples can be, without gimmicks, tricks, or excuses.

2017 Harvest - 7.4% ABV - Apple Varieties:  20% Porter’s Perfection, 20% Kingston Black, 12% Fillbarrel, 10% Browns, 8% Somerset Redstreak, 7% McIntosh, 7% Ashmead’s Kernel, less than 5% of the following: Spitzenburg, Tom Putt, Tremlett’s Bitter, Roxbury Russet, Ellis Bitter

This cider smells mildly leathery. I get the farmy richness that tells me to expect elements of both English and French cider styles. It’s Just a bit of barn wood and toast. The French Lane Press has inviting aromas that I think make it a great choice to introduce a newer cider drinker to heritage fruit and more wine-inspired cider making.

The French Lane Press is still and the first flavor note that comes across is honey. The cider has a light mouthfeel with medium high acidity and medium high tannins. The cider reminds me of hay and sun warmed grasses. I get notes of freshly washed apple and grapefruit. The ABV is 7.4% but this cider doesn’t taste especially boozy.

This flight was put together intelligently. The ciders all complement one another, and they are presented in the best order to appreciate each of them. The food was similarly attuned to pair with cider. My co-taster and I were very impressed! I know that all of my future trips to Seattle will have to include a stop at Capitol Cider. And I look forward to tracking down more ciders from Westcott Bay Cider, WildCraft Cider, and Slake Cider.

Cider Review: Dragon's Head Wild Fermented Cider and Finnriver's Honey Meadow

West Coast ciders don’t get enough love on this blog. It’s not that I don’t feel the love, it’s just that I can’t get my hands on as many west coast ciders easily! Some wonderful companies share their releases with me regularly, but I don’t see many available in stores. Luckily, I took a brief vacation to Seattle with the Tall One last week. Of course, I tasted ciders everywhere I could! Here are my first two reviews from my explorations!  

I saw Dragon's Head Wild Fermented Cider in a fancy grocery store, and it came back with me to the AirBnb post haste. I’ve not gotten to try too many Dragon’s Head ciders, but what I’ve had, I’ve loved. The cidery is run by Wes and Laura Cherry on Vachon Island, off the coast of Washington State. They have a 3000 + tree orchard and a focus on apples and tradition cider making. 

This link will take you to the website where you can read more about Dragon's Head: http://www.dragonsheadcider.com/

Here’s the only previous mention in my blog, in a write up of CiderCon: http://alongcameacider.blogspot.com/2018/02/cidercon-part-2-including-heritage.html 

Dragon's Head's official description is helpfully full with a few different sections. I’ll quote it in full. 

This is the Dragon’s Head Cider version of a farmhouse cider. Rather than carefully selecting a yeast strain for the fermentation, we allowed the wild yeast present on the skin of the apples to ferment the cider. It’s a bit of a fun gamble, but one we believe is worth taking.

2018 Great Lakes International Cider and Perry Competition, BRONZE MEDAL 

Tasting Notes 

Appearance – hazy, straw color, some sediment may be presentAroma – pineapple, green tea, apple blossomTaste – lemon and young pineapple flavors are followed by mild spice and lingering grapefruit notesMouthfeel – medium body with mild astringency; lightly effervescent

Appearance: warm straw, brilliant, big bubbles

My glass looks filled with large motionless bubbles. I know this cider will sparkle. The color of the Wild Fermented Cider reminds me of warm straw and the clarity is brilliant. A very good looking cider.

Aromas: lemon, pears, sugar, apples 

Oooh golly. The Wild Fermented cider smells like apples and sugar dusted on a lemon slices. It’s fresh, sweet smelling, fruity and sharp. I love how balanced and enticing it smells. I get notes of citrus, pears, and most of all mellow overripe apples.

Sweetness/dryness: off dry

The Wild Fermented cider is barely off dry. There’s just enough sweetness to expand my ability to perceive the cider’s nuances. 

Flavors and drinking experience: high acid, balanced, bubbly, wine like

This has to be one of the cleanest and most balanced wild ferments I’ve ever tasted. I’m completely impressed. The cider tastes like cool fresh apples with quite high acidity, and plenty of yeast character.  I love that it’s super balanced and controlled. Tasting this cider creates a strong salivary reaction due to both intense sparkle and high acidity. 

The overall experience is very wine like; it reminds me of a very green appley Sauvignon Blanc. I can  definitely taste the apple in this cider, but the fermentation speaks impressively too. It’s delicious in big and small sips.The fruity notes include lots of citrus. The cider doesn't change much over the course of the sip: it hits with the apple and citrus, and stays constant through the finish. What it offers is excellent. The cider’s  mouthfeel is light and zippy. This is remarkably good. 

Finnriver’s Honey Meadow 

Finnriver Farm and Cidery is an organic cidery and winery, farm and event space in Washington State. I love this introduction from the website as a way to understand this cidery’s identity, “While our farm is remote, we're honored to be on the forefront of the Pacific Northwest hard cider revival and to craft ciders that both honor historic hard cider traditions and offer fresh perspectives on the possibilities of the fermented apple. We grow and source organic and seasonal ingredients to celebrate the beauty and bounty of the earth.”

Read more about Finnriver online: https://www.finnriver.com

I have previously reviewed only one cider by Finnriver, the Dry Hopped: http://alongcameacider.blogspot.com/2016/07/cider-review-roundup-common-cider-co.html

I enjoyed the Lavender Black Currant this past November: http://alongcameacider.blogspot.com/2018/11/cider-reviews-finnrivers-lavender-black.html

The Honey Meadow's official description comes in a few parts. 

Describing the aromas and flavors of the cider, we can read, “This floral, earthy nectar sips like a fine, fermented spring tonic. Distinct floral notes with wandering hints of greenery. Light and crisp, herbal body with notes of artichoke and earth, and finishing with honeyed out-breath and a cream soda sprig of chamomile.”

I’m grateful to get some insight into the apple, herb, and honey choices, “Fermented on the farm with a select blend of Certified Organic Washington apples, organic Midori Farm burdock root, organic dandelion root, organic Finnriver lemon balm, organic chamomile blossom and Sequim Bee Farm blackberry honey.”

The ABV of this cider is 6.5%.

Appearance: brilliant, bubbly bright gold

This color just shouts spring sunshine. I didn’t see much of that in Seattle, but I know it when I see it. The cider is brilliant and obviously bubbly.

Aromas: honey, ripe apples, white flowers, yeast, vanilla

I am so glad that this cider smells of apples first and that the floral and honey notes do not dominate. The Honey Meadow does smell like all sorts of fruits, flowers, and herbs, including honeysuckle, vanilla, light honey, and Meyer lemons. I also get just a little yeast bread buried deep in the aroma. It smells so very pleasant! 

Sweetness/dryness: sweet

The Honey Meadow is a sweet cider. The character of the sweetness is honeyed, rich, and vanilla tinged.

Flavors and drinking experience: herbed, honeyed, rich, funky

What a trip! The Honey Meadow tastes sweetly of creamed honey, while also being funky, herbal, appley and powdery. The floral notes remind me of daisies, queen anne's lace, and tiny white spring flowers that make the air smell like May. I get strong hints of vanilla frosting, notably that could be connected to the creamy, thick mouthfeel. The honey is fairly strong, it even hints at being like a cyser. 

The cider has medium acidity and medium bubble that fades fast. There are no tannins to speak of.  I appreciate the clean and bready funk, because it adds a needed second dimension, and a note to the finish.  The cider pairs very well with a salty snack. It’s fun, drinkable, friendly and extroverted.

Cider Review: Eve's Cidery Northern Spy and Stormalong Cider Red Skies at Night

The season has finally turned here in Upstate New York. It felt like spring over the weekend; I can’t count the signs of spring as they arrive anymore. They are too numerous. Plus, I always feel so grateful and energetic after recovering from illness, so I’m still thrilled to feel good.

Today, let’s begin with Eve’s Cidery Northern Spy.

Eve’s Cidery operates in Van Etten, New York and has since 2002. The cider apple orchard the founders planted has to be one of the most mature in the country at this point.

I’ve reviewed several ciders by Eve’s cidery before, stretching all the way back to 2013.

I started with Autumn’s Gold: http://alongcameacider.blogspot.com/2013/06/cider-review-eves-ciderys-autumns-gold.html

Beckhorn Hollow Dry:http://alongcameacider.blogspot.com/2013/10/cider-review-eves-ciderys-beckhorn.html

Albee Hill Still and Dry: http://alongcameacider.blogspot.com/2015/12/cider-review-eves-cidery-albee-hill.html

I got to try the Perry Pear with a Murray’s cheese board:
http://alongcameacider.blogspot.com/2017/05/very-perry-may-pt3-eves-cidery-wyders.html

Autumn of Eve’s led a group of us cider nerds on an Orchard Tour and picnic back in Fall 2016:
http://alongcameacider.blogspot.com/2016/11/cider-event-twilight-walk-talk-and.html

This past November, I served the Darling Creek at my Thanksgiving meal and then it made my top 10 of the year:
http://alongcameacider.blogspot.com/2018/11/thanksgiving-ciders-eves-ciderys.html
http://alongcameacider.blogspot.com/2018/12/my-favourite-10-ciders-of-2018.html

You can read all about Eve’s Cidery on the website: https://www.evescidery.com.

Here’s the official description for this particular batch of Northern Spy: “Aromas of apple pie with buttered crust, savory herbs, summer plum and sun dried linen. On the palate, soft sumac flavors hang on a frame of grippy tannin. The finish juicy and persistent with wet stone, sea salt.” ABV 7.1%.

Appearance: unpopped popcorn, brilliant, so very bubbly

This cider looks just as bubbly as I’ve ever seen a cider! Every photo i took shows a blur of bubbles racing to the surface of the cider. The color looks deep in a way that leads me to anticipate rich flavors and tannins. The color reminds me of unpopped popcorn kernels. It’s brilliant which shows off the color and the bubbles even more.

Aromas: caramelized lemon, overripe apples, spices

Remembering how this cider smells makes my mouth water all over again. I love The Northern Spy’s overipe apple smell. It also had sweet citrus that reminded me of caramelized lemon or even blacked lemon peel. I also got oodles of baking spice.

Dryness/sweet: off dry

This is a gorgeous off dry cider. It has enough sweetness to unfold all the flavors within but not one hair more.

Flavors and drinking experience: super bubbly, Golden raisins, tart, lemon

I love super bubbly ciders! It’s a weakness of mine, and the Northern Spy suits it absolutely.  Gosh, I’m grateful. I got some wonderfully rich flavors as well, including golden raisins, citrus tartness, lemons and honey. It’s just a little bit funky, but only enough to give the experience some tooth.

I enjoy this dry, very tart, fermented, cider with a lemon finish. I’m not always the biggest fan of a single variety cider because they can suffer from lack of balance, but I just adore this. I paired with a springy asparagus and potato bake. It was delicious!

Let's move to Stormalong Cider's Red Skies at Night. This sample was shared with me by the kind folks of this Massachusetts cidery.

I started with the Legendary Dry:
http://alongcameacider.blogspot.com/2016/12/cider-review-stormalongs-legendary-dry.html

I also tried The Light of the Sun:
http://alongcameacider.blogspot.com/2018/08/cider-review-descendant-cider-company.html

Visit the website to learn more about the cidery and Stormalong’s other offerings: http://stormalong.com/

Red Skies at Night

Official Description, “A delectable cider made with passionfruit and hibiscus.  Tart and juicy, tropical, and satisfying.” 5.8% ABV. Apple varieties used include Idared and Golden Delicious.

Appearance: Persimmon, brilliant, and bubbly

This cider is too pretty to come in a can! I hope everyone who cracks one open pours this rich orange red cider into a glass, so as to appreciate that gorgeous color. I’ll call it persimmon but it lives right on that hazy sunset area of red and orange. What a color! It’s also bubbly and brilliant.

Aromas: Passion fruit, coconut, guava, hibiscus, and apple

Red Skies at night smells so tropical! This cider smells like what it entails: passionfruit, hibiscus, and apple, but I also get other tropical notes that remind me of guava and coconut. I am so happy that the apple still comes through in this vibrant mix.

Dryness/sweetness: Semi dry

From the aromas, I expected a sweeter cider, but this was a nice surprise.

Flavors and drinking experience: zingy, red fruit, herbal

This is such a satisfying cider!  I love that Red Skies at night tastes so zingy; it causes a pronounced salivary reaction. What starts of dry and tart does develop into a sweet finish. The overall experience is one of  apple plus red fruit. This cider tastes herbal but simultaneously fruity. The Red Skies at Night consistently offers up lots of acid, making it very refreshing!