Cider Review: Brother Monk Ciderworks' Blacklick Hard Cider

I’m freshly home from a cider adventure in Harrisburg, Pennsylvania. Late last week, I was lucky enough to get to judge cider for the PA Farm Show. I’ve joined this group for 6 years now, as long as the competition has been running. I like the people tremendously, and I’ve been introduced to some wonderful cideries this way. And if you’re in the Harrisburg area in January, check out the PA Farm Show event! 

PA Farm Show: https://www.farmshow.pa.gov/pafarmshow/Pages/default.aspx

One of the ciders I was able to bring home this year was Brother Monk Ciderworks’ Blacklick Hard Cider. It’s my first time ever reviewing this PA cidery. The cider comes to us from Northern Cambria where this cidery and orchard were started in 2017.

Here’s a little info about Brother Monk Ciderworks from the website.

Our Approach

We specialize in hand-crafted hard cider, cider-style fruit wine, and mead.  The trees we planted in our orchard were selected especially for hard cider. This includes apple varieties like Roxbury Russet, Kingston Black, St. Martins, Hewes Crab, Harrison, Bulman’s Norman, and Dabinett.  These cultivars, add a tremendous amount of complexity and richness to the ciders.   We have taken over the management of an older orchard, which has allowed us to add other apples to our hard ciders.  These apple varieties include Winesap, Cameo, Honeycrisp, Golden Delicious, and Macintosh.

Visit the Brother Monk Ciderworks website to keep up with all the cider releases and news: https://brothermonk.com/

Here’s the official description I found for the Blacklick Hard Cider

Blacklick Hard Cider

This limited release cider is an off-dry traditional cidr made from locally-sourced, specially selected apples. Blacklick cider was barrel aged which imparted a subtle soft tannin note. This cider is a balanced combination of tannins, tartness, and moderate sweetness. 6.5% ABV.

Appearance: hazy, varying shades of warm gold, few visible bubbles

I found it so interesting that when I poured two glasses of this cider the first came out a more intense and rich shade of warm peachy gold and the second was lighter and yellower. The change wasn’t overwhelming, but it was noticeable.

Aromas: Funky, barrel, stone fruit

I don’t get the strongest aromas from the Blacklick, but I do notice some wild tanginess, barrel character, and stone fruits. This gives me hope for something exciting and complex.

Dryness/Sweetness: Semi-Dry

The cider’s label calls it off dry, but for me the cider registers as a semi-dry. That can be perceptually different for different drinkers, so I am not that surprised to see it called off dry. What sweetness is present comes across as more attached to the barrel aging of the cider than other elements. 

Flavors and drinking experience:  Barrel, high acid, peach and ripe apple

The first note that absolutely shouts in the Blacklick hard cider is a wild edge of acetic acid tartness. It’s a rangy and zesty little spike that evens out on the midpalate. That’s where more of the cider’s barrel-aged qualities come to the fore. Yes, it’s still high acid, but the structure and bread crumb notes emerge. In terms of fruit, the Blacklick offers up plentiful peach and apple notes with a background of twiggy green wood tannins.

I appreciate the fine bubble and round sweetness, which complement one another nicely. The cider’s finish is a return of the barrel with a gentle vanilla send off. It is indeed a complex cider with loads going on! I would love to see these elements pull together in a more integrated way; the tannins, acids, and sweetness stand alone more than combine into a recognizable cider profile. I like what’s here plenty.

I paired this cider with spinach tortellini and broccoli and a simple side salad. I think the acid was especially good with pasta, and I’d recommend that pairing for sure!

Cider Review: Dutton Cider Co.'s Carbonated Hard Apple Cider

Today, I’m writing as I watch my cat Thistle wash her paw in the bright winter sunlight. It’s not warm, but I’m so happy to see the sun, even if I appreciate it from indoors. Many of my cider friends are traveling to (or already at) Virginia for CiderCon right now. I hope they’ll have safe trips and wonderful times at the conference; the program certainly looks amazing! 

If you want to read more about this sold-out event, check out the American Cider Association’s website: https://ciderassociation.org/cidercon2022/

Just because I’m staying home this year, doesn’t mean I’m not still thinking about and loving cider. I’m trying another new-to-me cidery this week: Dutton Cider Co.. I’m pairing a Dutton Cider Co.’s  Carbonated Hard Apple Cider with Penzey’s Smoky 4S and the start of Home Fires Season 2. I may not be having the most exciting winter on record, but I’ve got cozy all figured out. My thanks to Dutton Cider Co for sending me samples for review.

Here’s what I was able to find out about Sonoma County’s Dutton Cider. 

THE MAKERS Dutton Ranch farms 200 acres of CCOF certified organic apples in addition to 1200 acres of vineyards in the Russian River Valley of Sonoma County. Joe and Tracy Dutton founded Dutton Estate Winery in 1995 and grew up farming apples alongside vineyards. Their combined multi- generational family history inspires the crafting of hard apple cider.

You can learn more about Dutton Estates from the website: https://www.duttonestate.com/

Here’s a bit more information from the cidery about the apples and cider making.

 THE APPLES

The blending of the beloved local heirloom Gravenstein variety with Golden Delicious fashions the perfect cider... fruit-forward, like biting into fresh apples, with a touch of tartness and sweetness.

THE METHOD

"Cold” is the secret to our cider. Cold pressing, cold settling, cold fermenting, and cold storage ensure that crisp apple flavors are retained and acidity is smooth and bright.

This cider has an ABV of 7.4%

Appearance: brilliant, shining, cool toned gold, tiny bubbles  

This is a very pretty cider; it seems a shame to hide it in a can! I poured mine into a rocks glass so I could appreciate its brilliant shine and almost cold-toned gold. I barely know how to describe the color; it’s mature yellow with a memory of green like wheat tips. I can see just a few tiny visible bubbles.

Aromas: golden raisins, overripe apples, minerals 

Ooh! This cider has some fabulous power in its aromas. The cider smells like overripe apples; the notes are concentrated like golden raisins. I also get a vibrant base of minerals. 

Sweetness/Dryness: Sweet

This is a sweet to semi-sweet cider. The sweetness is balanced by both bitterness and acidity, but it's definitely integral to the cider.

Flavors and drinking experiences: sweet, green apple, bitter, mineral finish

Dutton Cider Co.'s Carbonated Hard Apple Cider starts with a splash of bright magic acid that makes me think of green apples. The minerals are a bit sharp and the acid feels angular in my mouth. The cider isn’t funky, but it’s profile is different from most high acid and sweet ciders. Perhaps it’s that this cider is also tannic and bitter, but I’m not entirely sure yet. 

What an interesting cider. I like how Dutton’s Cider has notes of Maple with a bit of bitterness that fills out the tasting experience. For a sweet cider I was surprised by the minerality of the finish. My co-tasters disagreed about the mouthfeel: hearty vs light. I can understand the divide. Tannic ciders and sweeter ciders can feel full but acidic cider with strong bubbles feel light. This cider is all of those things.

Overall, Dutton’s cider comes across as wonderfully interesting; it's a clean polished cider that definitely has winemakers' roots. It makes for a quite nice pairing with popcorn and excellent TV.

Cider Review: Aepptreow Winery's Single Barrel Series Americana Still Cider

We may be half way through #DryCiderJanuary, but we finally have proper snow in the Finger Lakes. I feel like I’ve waited longer for this snow than any since my childhood. It’s not for the possibility of a snow day (though those are nice!), but Winter here doesn’t feel real without snow. It's always a time of cold, slowing down, and darkness, but snow is the recharging, transformation, and beauty of the season. I don’t like to drive in it, but I love to watch it, photograph it, walk through it, and bask in its reflective brightness. 

As part of my Dry Cider January, I sat down with Emily of Cider Culture and had a chat about a few of my favorite dry ciders these days. I opened up Aeppeltreow’s Americana for that chat, and here’s the review of this delightfully dry pick. 

You can find reviews of Aeppeltreow Ciders in many previous blog posts along with plenty of background of this winery, cidery, distillery in Burlington, Wisconsin. I like how they describe themselves.

At ÆppelTreow:

We Are ‘Apple True’

Old English For Apple Tree or Apple Truth

We Are Cidermakers

Apples and Pears are the Core of Our Products

We Are Orchardists

Honest Flavors come from the Trees and Land

We Are Historians

History and Tradition are Our Inspiration

We Are Local

Local Ingredients and Local Customers

We Are Family

Three Generations on hand from Branch to Bottle.

You can learn about all of Aeppeltreow’s offerings both fermented and distilled online: https://aeppeltreow.com/.

Here’s the rundown of all my previous reviews of AeppelTreow Ciders. 

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

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

Here’s how the label describes Aeppeltreow’s Americana.

“Aepptreow Winey’s Americana cider is the culmination of a decade of Aeppeltreow-style innovation. For this cider we went back to our roots. We grafted surviving colonial American apples. Raised them tenderly. And now we raise a glass of them. To them. To us all. Hewes, Albemarle Pippin, Winesap, Harrison, Taliaferro.” 7.5% ABV

Appearance: intense harvest yellow, ring of bubbles at rim, brilliant

The Americana uses clear glass for the bottle, so I could appreciate the color before it was poured. It’s an intense harvest yellow that reminds me of polenta, aged gouda, or the moon on certain nights of the year. It's lovely, ripe and satisfying. The cider is brilliant with just a ring of bubbles at the edge of the liquid. 

Aromas: peach, plum, overripe apples

I love the amazing bountiful aromas that leap from my glass. The cider is redolent with peach, plum and overripe apple notes. Aroma both pleasant and plentiful are one of the surest ways to this cider lover’s heart.

Sweetness/dryness: dry yet fruit

This cider is dry yet tastes fruity. It’s a wonderful combination.

Flavors and drinking experience: peaches, blackberries, tart, nearly petillant

I noticed that this cider tastes tart and acidic such that it’s almost perceivable as petillant, though it’s described as a still cider. I had a chat with Charles the cidermaker and he let me know that low levels of CO2 were used to bottle, and I could be noticing that as well. Either way, it’s not a bubble but almost a gentle tickle of texture. 

The Americana brings so much very fruity acid to the party. The fruit notes remind me of blackberries and peaches in the best possible way. I’m seeing winter but tasting Summer. The cider has a medium full body and mellow fermented flavors but everything about the fermentation comes across as very clean.

Sip after sip, peach is emerging as a dominant flavor for me. It’s luscious and mellow and soft. What a treat. I had mine with a soft homemade pretzel, but I could also see enjoying this cider with a corn chowder or a creamy pasta bake. It has enough tartness that it doesn’t need bubbles to lift food flavors up. 

Cider Review: Mission Trail's Champagne Style Hard Cider and Kite and String's Green Man #1

Good morning, cider fans! This is the last post before the Winter Solstice! This means that very very soon, the days will stop getting shorter and soon start longer again. We may not be able to feel the difference at first, but we’ll be headed in my favorite direction before long. I will raise a glass in the coziness of winter for the eventual return of the sun!

I shared Mission Trail’s Champagne Style Hard Cider with the Tall One’s family when we got together for good meal recently.

Mission Trail is a small cidery out of Bradley, California (that’s Monterey County). I’ve only reviewed the Perry previously. The neat thing about this company is the range of fruit beverages they produce including port, cider, perry, and jerkum (an alcoholic beverage made from only stone fruit like plums). 

Perry: http://alongcameacider.blogspot.com/2017/05/very-perry-may-pt-2-woodchuck.html

You can learn more about all of the beverages and the farm online: http://www.missiontrailranches.com/

Here’s the official description for the Dry Champagne Style Cider.

“A delicious dry, fruity sparkling cider, made exclusively from 29 apple heirloom varietals. A secondary fermentation create a great cider and champagne alternative. 9% ABV”

Elsewhere on the label, the cider making process is described as Charmat method. I’ll share a link because other folks can explain this elsewhere for those who which to geek out. https://en.wikipedia.org/wiki/Sparkling_wine_production#Charmat_method

Appearance: brilliant, honey, bubbly

As one would expect, this cider is bubbly! It’s also brilliant with glorious shine. The color reminds me of mild clover honey.

Aromas: champagne, biscuits, minerals, and grapes

This cider smells absolutely like a champagne! Maybe it’s the higher ABV coming across, but the cider smells vinous, biscuity, with some hard edges of minerally. I also get clear notes of concord grape.

Dryness/Sweetness: Semi-sweet

I’d definitely call this a semi-sweet. The label says dry. I would have paired it differently had I known. 

Flavors and drinking experience: raisins, blackberry, full body, mild tannins, lots of bubbles

When tasting this cider I was at first surprised by how not dry the method charmat left this cider. Once I got into the groove with this cider, it really grew on me, The champagne style offers a lovely crystalline quality. The cider tastes like raisins, ripe apples, pears, and blackberries. 

I’m pleased to find this cider a little tannic with medium (but bright) acidity. The sweetness that surprised me along with the higher than usual ABV do give this cider lots of body and the bubbles lift that body effortlessly. The whole experience is creamy, relaxing, and languorous. I love the berry notes in the finish.

Next up, I want to share my latest treat from Kite and String: The Green Man #1. 

Kite and String is the cider that comes out of the Finger Lakes Cider House right here in the Finger Lakes region of New York. This company has been featured in quite a few reviews, so I'll leave the background there, if you'd like to learn more. 

Rose: http://alongcameacider.blogspot.com/2019/10/cider-review-kite-and-strings-rose-17.html

Barrel Rye: http://alongcameacider.blogspot.com/2015/12/cider-review-good-life-ciders-barrel-rye.html

Cazenovia: http://alongcameacider.blogspot.com/2015/09/cider-review-good-life-ciders-cazenovia.html

King of Hector:
http://alongcameacider.blogspot.com/2018/07/cider-review-kite-and-string-ciders.html

The Hickok has  appeared a few times including:

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

and the Finger Lakes Locavore Birthday Dinner:  
http://alongcameacider.blogspot.com/2017/09/finger-lakes-cider-week-and-birthday.html


Read about both the Finger Lakes Cider House and Kite and String Cider on the website: http://www.fingerlakesciderhouse.com

Here’s the description by the folks at Kite and String. This is pieced together from a photo of the label because I cannot find the full description online. My apologies if I got the line endings wrong! Please send me corrections!

The Greenman series are ciders created in the Pet-Nat style (petillant naturel) little intervention but with a lot of intention. Peter Hoover, our local Greenman has inspired generations of orchardists, pagans, and lovers of good food and cider. This cider grows out of all the kindness, curiosity and passion for the absurd that Peter poured over our roots over the years. Thank you, Peter. 8% ABV.

I was able to taste and purchase Green Man #1 from a little pop-up shop in the DeWitt Mall in downtown Ithaca. That was a treat, being able to find something new in my regular shopping rounds!

Appearance: Jack O'Lantern glow, hazy, mousse

This Green Man cider poured with an active mousse of bubbles. My tasting companion called the color Jack O’Lantern glow, and I think they are really on to something. The color is warm and orange but lit with something more bright. I’d not call the cider brilliant; it’s just a little hazy. 

Aromas: applesauce, citrus, juiciness

I have to acknowledge the amazing intensity of aroma the Green Man brings! It is a joy! I love it when I can smell a cider seconds after opening the bottle, without even needing to bring my nose to the glass! The cider wafts up soft juicy applesauce scents along with piles of fresh citrus. 

When I do inhale its fragrances, I add notes of raisins, tangerine and ripe apples to the melange. It’s utterly mouthwatering. 

Dryness/sweetness: Dry

This is a dry cider, but it doesn’t feel bone dry because of the fruit and acid.

Flavors and drinking experience: Nectarine, tangerine, pineapple, high acid

This dry cider still brings a fruit party! I can taste nectarine, ripe apples, golden raisins, pineapple and tangerine. The Green Man offers up the region’s signature high acidity, this time balanced with medium tannins. I appreciate how dry and citrusy it manages to be.

In terms of texture, the cider has many small bubbles that make up a gentle sparkle. Petillant Naturel is another specific way of achieving a sparkler. (Please read more about this fabulous style of bubble here: https://www.nytimes.com/2018/03/08/dining/drinks/wine-review-petillant-naturel.html )

This cider pleases from the aroma to it’s long fine finish. It’s an inspired start to a new series of ciders and a tasteful farewell to someone who was so generous to the local cider scene. 

Cider Review: Treasury Cider Homestead Semi-Dry Orchard Cider and Eastman's Forgotten Ciders Windmill Watcher

I guess I’m starting to accept that Thanksgiving is coming (and my birthday!). 

I’ve not yet chosen the ciders that I’m bringing to my sister-in-law’s house, but I will be picking three: one lighter super dry cider for cooking time and getting started, a more full bodied cider with some tannins and just a hint of sweetness, and something rich and super fruity with dessert. What will you be drinking and eating?

This week though, I treated myself to a cider shared with me at cider the Gathering of the Farm Cideries in Albany. I brought Treasury Cider Homestead Semi-Dry Cider to a birthday party for a dear friend. She wanted low-key fun, so we watched Clue and put together puzzles. To be fair, I may have done more snacking, chatting, and movie watching than actual puzzle participation. 

There’s a ton of good information online about this cider on Treasury’s website: 

Homestead Semi-Dry 

 SEMI-DRY/ ORCHARD CIDER/TRADITIONAL METHOD

Varieties: Old Growth Golden Delicious/ Cortland/McIntosh/Jonamac/Goldrush/Idared/New-Growth Roxbury Russet/ Ashmead’s Kernel 

Our classic sparkling semi-dry cider. Medium-light bodied and slightly sweet with ripe red apple, pear and apple pie aromas.

ABV 7.8%    Vintage: 2017

I think the coolest part is the orchard info that you can see when hovering over the cider label on the cider page. I’ll just link it, because you should see how Treasury presents it. Just don’t forget to hover your cursor over the cider label to make the orchard info appear.

http://www.treasurycider.com/ourcider

You can visit Treasury Cider online and learn more about all of the ciders: http://www.treasurycider.com/

Here’s what we thought of Treasury Cider’s Homestead Semi-Dry Cider.

Appearance: hazy, bubbly, winter sun

The color of this cider reminds me of that often wished-for winter sunlight. It’s the kind that can trick you into going outside before checking the temperature. It’s important and welcome, but so dangerous! The cider looked slightly hazy and very bubbly in the glass. 

Aromas: pears, citrus, spice, toast, and flowers

The Homestead smells strongly of pears! I secondarily smell ripe apples, citrus, spice, and white flowers. One of my co-tasters got hints of toast in the aroma. 

Sweetness/Dryness: Dry!

This is a very dry take on a semi-dry cider. It isn’t bone dry, but I’d not call it any sweeter than off dry.

Flavors and drinking experience: mellow, pear, high acid, bubbly

The Homestead Cider comes across as mellow, firm cider—lots of acid,  but somehow it doesn’t feel sharp or pointed. It’s well balanced and brings a wonderfully pear-filled finish with each sip. I get some pie cherry notes, even though this cider tastes fairly dry to me. I find it notably dryer than the smell suggests. 

This cider balances it’s high acidity with medium tannins that somehow reminded another co-taster of apple seeds.  I find that the cider has lots of yeast character (as opposed to unfermented apple flavors). You can taste the fermentation, and it’s clean. I appreciate how very bubbly it is! Everyone agreed that this cider was an ideal birthday celebration cider. It’s just so  good! 

Next up, I’m finally sharing an older set of tasting notes for a Michigan cider that I drank quite a while ago. It was a review sample shared with me at GLINTCAP.  Here’s my long over due review of Eastman's Forgotten Ciders Windmill Watcher. 

I’ve previously reviewed a couple of cider by Eastman’s Forgotten Ciders:

The Red Queen: http://alongcameacider.blogspot.com/2019/04/cider-review-eastmans-forgotten-ciders.html

The Mad Russian: http://alongcameacider.blogspot.com/2017/07/cider-review-eastmans-forgotten-ciders.html

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

The company doesn’t have a traditional web site, but you can check the Facebook page to learn more about this Wheeler, Michigan cidery and orchard: https://www.facebook.com/EastmansForgottenCiders/

Here’s the description for this cider, “This mellow sipper gets its name from your desire to sit on the porch and watch the windmills across from our property while enjoying a taste of cider. It is made with over 50 varieties of our apples, is semi-dry, and slightly carbonated.” 6.9% ABV

Appearance: popcorn kernel, brilliant

This cider has such depth of color. I think of un-popped kernels of popcorn when I look at it. The clarity is unambiguously brilliant. 

Aromas: Apricot, herbs, applesauce, pineapple 

This cider smells so much like pineapple and apricot! Wow! I am just blown away by the fruity and applesauce-y aromas!

Sweetness/Dryness: Semi-dry

This is very much what I think of when a cider is called semi-dry. It has some sweetness and fruit, but sweetness doesn’t dominate my experience with the cider. 

Flavors and drinking experience: woody, tropical fruit, high high acid

This cider could also be called Windmill Watcher for the exciting round and round it does to my palate! The Windmill Watcher is tart and acidic; makes my salivary glands go into overdrive! Behind all this acid there’s a moderate amount of sparkle and a hefty dose of fruit. I get the pineapple and apricot from the cider’s aromas, but more tropical fruit and even some grassy notes. Then, for the finish I get a gentle glide of vanilla! 

I like the soft woodiness of the Windmill Watcher along with all of the many flavors in its journey. I shared this cider with good friends and excellent cheeses

This is my last post before turning 38! When next I write, I may have more wisdom, experience, and gravitas. Or maybe not!? 

Cider Review: De Vergeten Appel's Het Bonte Appeltje, Blue Bee's Harrison and Cider Week VA

Hello, cider lovers! I think lots of folks are getting to a fever pitch of Thanksgiving planning and starting to think about winter holidays. The snowy weather here in the Finger Lakes is certainly encouraging that, but I’m not ready! Instead, I’m thinking about movies and wishing one of the theaters around here sold cider or had a BYOC policy. Most people like to combine their favorite things, and for me that would be cider and movies. 

SInce I can’t enjoy my cider with my theater experiences, what I can do is think about the movies I’ve enjoyed recently while sipping on my ciders at home. 

This past week, I was thrilled to get to try De Vergeten Appel’s Het Bonte Appeltje. This was my Thursday date night cider with the Tall One. After cider and dinner, we went to see Parasite by Bong Joon-Ho. 

The cider is one that the Tall One brought back from his recent time in Amsterdam. He has a great time tracking down ciders for me when he travels, and I’m so grateful for it. De Vergeten Appel is a company that started after a series of happenstance events that have the cutest possible origin. Johan Holleman started making cider because his neighbor had an apple tree that scared his dogs. This tree had too many apples to be used in almost any other way, so Holleman tried making cider. The rest of the company grew from there, using lots of apples that would otherwise go to waste from a variety of dutch orchards.

You can visit the company online to learn more: https://devergetenappel.nl/

Here’s the Google translation of the cidery’s description for Het Bonte Appelje

The traditional cider from De Vergeten Appel is made from classic Dutch apples that are no longer grown commercially. The apples come exclusively from small orchards and individuals from the Tilburg area. No pesticides or fertilizers are used in these orchards. The apples used would be wasted if they were not picked by hand to be processed in this delicious cider. 

Ingredients:100% juice from pressed apples, yeast, sugar for re-fermentation in the bottle. 

Contains sulfites.
Keep cool and dark.Cool before use and open gently.Recommended drinking temperature of 7 ° CProduced and bottled by "De Vergeten Appel" in Tilburg

Appearance: tea, transparent, bubbly

This cider has the warm orange glow of tea. I see some bubbles in the glass, and a tiny ring of bubbles at the top. The cider isn't hazy, but it's also not fully brilliant; I'll call the clarity transparent.

Aromas: Homemade applesauce, spice, citrus

Het Bonte Appeltje smells like many orchard-based American ciders. The primary olfactory impression is that of homemade applesauce. I also get traces of citrus, spice, stone and grain.

Sweetness/dryness: Semi-dry

This is a semi-dry cider with lots of fruit characteristics. Everything in the sweetness tastes very natural. 

Flavors and drinking experience: high acid, tannins on the finish, citrus, bubbly

As with the aromas, this cider reminds me very much of some of the sorts of American ciders I like best. 

What I taste first is Het Bonte Appeltje’s very high acid! This semi-dry cider feels austere and pointed on the tongue, quite a bit like an American dry cider but with a gentle English influence. I get some tannins on the finish that take their time to arrive, but once they get there, it’s oh so pleasant.

In terms of fruit flavors I taste strong lime notes and ripe apple. There's an interesting tongue-numbing note of pine needles. I also detect some yeast character that reminds me of fresh warm bread. The texture is very bubbly. This cider  cuts through cheese soup with adroitness and effervescent clarity. With this meal it’s well-balanced and very food friendly.

It was a great preamble to a dark class comedy. Parasite is not a movie that has left my mind since I watched it. I appreciate the genre-bending twists and the pitch-perfect comedic timing. 

Next up, Blue Bee's Harrison with tiny recommendations to go see Jojo Rabbit and Harriet. I'm not a film blogger, so don't expect too much!

Blue Bee Cider has  been part of the cider scene as Virginia's first urban cidery since 2013. Blue Bee presents itself as not only highly local but also small-batch and seasonal. The ciders aren’t all only traditional though, Blue Bee Cider makes ciders with fruit and hops as well. Blue Bee Cider was kind enough to share this sample with me for review.

Here’s my most recent Blue Bee Cider review of the Hewe’s Crab: http://alongcameacider.blogspot.com/2019/10/cider-review-two-towns-ciderhouse.html

And my take on the Hopsap Shandy:
https://alongcameacider.blogspot.com/2017/12/cider-review-blue-bees-hopsap-shandy.html

My 4th favorite cider of 2017 was Blue Bee Cider’s Charred Ordinary: http://alongcameacider.blogspot.com/2017/03/cider-review-blue-bee-cider-charred.html

Visit Blue Bee Cider online to learn about all of the ciders, their cider club, and upcoming events: https://www.bluebeecider.com/

Blue Bee Cider’s Harrison is a single varietal cider. Here’s how the company describes it.

A rare breed, the HARRISON apple makes a comeback from near-extinction in this distinct, fruit forward cider. Earthy aroma, round tannin, notes of golden raisin and orange zest. 

RS 0.5%, ABV 8.5%.

Appearance: Brilliant, dandelion yellow, bubbly

This cider poured with a freshly effervescent mousse that vanished quickly. I’ll call the color dandelion yellow, but I’ve not seen a dandelion in many months, so it’s anything sunny and bright. What I can say with certainty is that this cider is brilliant.

Aromas: Woody, butterscotch, crystallized fruit

The Harrison smells mouthwateringly woody. It reminds me of a barn just as it’s starting to get rained on; the smell is fresh and wet. The cider’s aromas remind me of crystalised fruit, butterscotch, toffee, and toasted nuts. Something about the way the Harrison smells tells me this cider will be massively acidic.

Dryness/Sweetness: Off Dry

The Harrison is a beautiful example of an off dry cider. There’s just enough sweetness to enhance the cider without ever calling attention to itself as sweetness. 

Flavors and drinking experience: bright, tannic, ripe apples, citrus, paper

Holy wow! Blue Bee’s Harrison tastes amazing! This cider is acidic tannic, astringent, and fruity. Something about the tannins makes me think about old maps, paper, antiques, sunlight, and dust. I can taste lychee, lime, and ripe apple throughout. There’s a lovely overwhelming brightness here. Everything about this cider adds up to something golden and overripe,

Yes, I may be a sucker for off dry, high acid, medium tannic ciders in general. But the Harrison is more than just those check boxes. It reminds me of tangerine and lime, but the finish has a floral start that fades into butterscotch. Overall, the Harrison is very well balanced and simply outstanding.

And I must say, that the two movies that I got to discuss while enjoying this cider, Jojo Rabbit and Harriet, were both as worth my time as the cider was. They were very different, but both powerful stories. They also both offered more than just what one might expect from the trailers. I am loathe to reveal more, but I was impressed in more ways that I anticipated. 

Last thing, before I vanish. In less than a week Cider Week Virginia will be here! If you’ve been thinking about making a little trip to Virginia to explore cider, this is the time! November 15- 24 will  be packed to the gills with cider activities. 

Find out all about them: https://ciderweekva.com/

Here’s the Facebook event where you can learn more: https://www.facebook.com/events/593462531182987/

And if you’re already in Virginia, you have no excuse. Go enjoy Cider Week VA!

Very Perry May with Left Foot Charley's Perry and Stoic Cider's The First Batch

Welcome back to Very Perry May, Cider Lovers! It’s a fabulously cider and perry filled week for me. I’m travelling today to the Great Lakes International Cider and Perry Competition (https://glintcap.org/), my Pommelier exam (https://ciderassociation.org/certification/), and Grand Rapids Cider week(https://www.experiencegr.com/cider-week/). If you’ll be at any of these great events, please come say hi! 

Starting with the Perry from Left Foot Charley today. This Traverse City Winery and Cidery  was founded in 2004. Now it’s an urban winery and cidery that purchases fruit and juice from a number of Northern Michigan fruit growers. 

I previously reviewed Henry’s Pippin (and it was made my top 10 for 2016: https://alongcameacider.blogspot.com/2016/12/cider-review-left-foot-charleys-henrys.html

You can visit the Left Foot Charley website to learn more about the wines and ciders: http://www.leftfootcharley.com

Here’s the description from the bottle for this perry, “Perry is hard cider made exclusively from fermented pear juice. We harvested Bartlett pears from Northern Michigan and fermented the juice in small steel barrels for 10 months. After this rest, we bottled the perry with a slight bubble. It’s fresh pear aromas and aged yeast tones add complexity to this dry perry. Only 800 botttles were produced.” ABV 6%

Appearance: brilliant, no visible bubble, pale green glow

This perry has a nearly green pale glow in it’s still brilliance. It looks more like a white wine than many of the ciders and perries 

Aromas: tropical fruit, citrus, ginger, flowers

I smell concentrated fruitness from this perry like something tropical, I also get ginger and citrus. It includes floral and wild notes but it’s also just a little bit creamy.

Sweetness/dryness: off dry

The off-dry sweetness level doesn’t really communicate even the tip of the iceberg for this perry.

Flavors and drinking experience: intense acid, phenols,

There are some aggressive phenols in the flavor that weren’t hinted at in the aroma. This perry has twisty funky dance moves to show off. I scarcely know what to say because I was so surprised at the jolt from this perry’s aromas to it’s flavors. I enjoy the rich mouthfeel. It has a little bit of tannin and spice that grows on me as I sip it more. I like the notes of tea and lemongrass. I had this after dinner while sitting down to be cozy with cats, and that was very pleasant indeed.

Stoic Cider The First Batch

And I’m thrilled to finally share my thoughts on the first Stoic cider I’ve tried. This company makes cider in Prescott, Arizona. Over the last few years, I’ve gotten to know the cidery owners at cider events around the country, and I’ve watched their progress with great curiousity. And now I’m so glad to finally review The First Batch. 

Visit the company online: http://stoiccider.com/

Here’s the official description, “The first release of Stoic Cider! Artfully crafted from a blend of heritage apples in a small batch. A slow cold fermentation preserves the fruit-forward character. The cider matures to develop balance and complexity, yielding a delicate and rustic charisma. Shockingly drinkable. Created and bottled by hand, this rich golden cider is nearly dry and perfectly light and crisp. Pairs well with good friends and good food. Enjoy!” ABV of 6.5%

Appearance: butternut squash, transparent, few visible bubbles

This looks like a very tannic cider based on its deep squash color, but we’ll see how it tastes. It’s transparent with a small number of visible bubbles

Aromas:hay, lots of apple, oak, pollen 

Ooh this cider smells like so many things! I enjoy how the First Batch brings lots of apple, hay, oak and pollen to the forefront. It really melds some funky farmy notes with fruity ones. There are other scents in the background like caramel and dust.

Sweetness/dryness: semi-dry

This cider falls on the dry side of semi-dry for sure. 

Flavors and drinking experience: high acid, tropical fruit notes, banana

Wowzas! This cider is almost off the charts with it’s high acid. The First Batch offers up all sorts of nice tropical fruit and some fun zingy mouthfeel. It’s light and just a little bubbly. I get some banana notes as well. I had this cider with a porch picnic and it was an excellent accompaniment to sweet potato hummus, sharp cheddar, bell peppers, cashews, grapes and strawberries.

Cider Review: Sea Cider's Ruby Rose and South Hill Cider's Bluegrass Russet

As the weather gets warmer, people start planning more events and calendars fill up. Cider events are popping out like spring flowers. My busy calendar is no exception. This week brings circus rehearsals, a cider competition, and lots and lots of studying for the the Cider Certification Program’s Level 2 test. Wish me luck! Perhaps I should reserve this time next year just to stare and new green buds and flowers, but that might not be particularly realistic. I am determined to keep sharing reviews, so let’s get to it!

This week, I’m starting with another recent vacation pick: Sea Cider’s Ruby Rose.  

Sea Cider is a small Canadian cidery based on a farm on Vancouver Island. The cidery has operated since 2007. You can visit the cider house and taste a lineup of the company’s cider there. Part of the company identity comes from growing apples organically. For more background on the cidery, look to it’s first appearance on the blog.

I reviewed of Sea Cider’s Pippins cider previously: http://alongcameacider.blogspot.com/2017/12/cider-review-sea-cider-farm-and.html

Here’s Ruby Rose’s official description,

A captivating semi-sweet cider infused with rhubarb, Ruby Rose is a beguiling vixen and part of our Canadian Invasion Series. She may be as aromatic as rhubarb pie, but her namesake is the merciless Rosa Rugosa, an invasive plant that threatens many coastal regions. Proceeds from our Canadian Invasion Series support efforts to combat invasive species in sensitive ecological areas. Ruby Rose pairs fabulously with light summertime meals and is perfect as a patio sipper. Consider sautéed prawns, a creamy brie, candied salmon salad and salty snacks.

Wow. That’s a 9.9%ABV.

Appearance: brilliant, salmon, no visible bubbles

This salmon colored cider looks like a springy beverage indeed. It’s totally brilliant and shows no visible bubbles.

Aromas: Pie cherries, hibiscus, rose, citrus, rhubarb

Luscious indeed! Ruby Rose smells mouth-wateringly of: cherries, hibiscus, and rhubarb. The most interesting aroma note that came to mind was crumbled rose petals on split and sugared grapefruit. I don’t get a ton of apple aromas; they are competing with other stronger smells. I think this will be a sweet cider and a tasty one. 

Sweetness/dryness: sweet

This is a decidedly sweet cider! The sweetness affects a few other characteristics, to learn more keep reading.

Flavors and drinking experience: burnt sugar, perfume, floral, rhubarb, rosehips, cinnamon.

This is a carousel of manic and exciting flavors.  The cider tastes like burnt sugar, rhubarb, rosehips and cinnamon. It reminds me of a well balanced floral perfume. 

Ruby Rose pairs very well with strong foods: Alex and I had it with spicy Mexican food and it manages to speak loud and clear. The cider has medium high acidity and medium tannins. Both are clearly present but pulling against the sugars. This is crucial for the cider to remain in balance. With so many flavor factors turned way up, and an ABV of 9.9%, I am grateful that the mouthfeel has presence and body. The cider offers only a mild sparkle. 

In terms of serving the Ruby Rose, it could double as a dessert cider. With it’s mouthfeel the higher ABV and sweetness, it’s certainly a beverage to sip and consider. The whole experience is boozy and warm: redolent of cherry and plum. 

South Hill Cider’s Bluegrass Russet

I’m a big fan of South Hill Ciders. This lineup is consistently apple-based and adventurous. Cidermaker Steve Selin has a young orchard in my own stomping ground of Ithaca, NY and also uses foraged, heirloom, crab, and cider specific apples all rrom the local environs.  

Most recently, I reviewed one from the limited release Prelude line, the Prelude 3: http://alongcameacider.blogspot.com/2017/12/cider-review-south-hill-ciders-prelude.html

This was my #7 favorite cider of 2018
http://alongcameacider.blogspot.com/2017/12/my-10-favorite-ciders-of-2017.html

I included South Hill in my Finger Lakes Cider pairing dinner back in September of 2017: http://alongcameacider.blogspot.com/2017/09/finger-lakes-cider-week-and-birthday.html

A South Hill Cider was my top pic for 2016, the Stone Fence Farm: http://alongcameacider.blogspot.com/2016/08/cider-review-south-hill-ciders-stone.html

Before then, I also enjoyed the 2014 Packbasket: http://alongcameacider.blogspot.com/2016/04/cider-review-south-hill-ciders-2014.html

My first South Hill Cider  review for them was the hyper-limited Hypothesis: http://alongcameacider.blogspot.com/2015/05/cider-review-south-hill-ciders.html

You can visit South Hill Cider’s website to learn more about the process and all of the ciders: http://www.southhillcider.com/

And now for the Bluegrass Russet.

Bluegrass Russet‘s label introduces it as the following, “The Golden Russet apple was born in New York State in the early 1800s. Since then it has been prized for its excellent  flavor for cider as well as on the table. This cider exhibits the Golden Russet’s aroma with hints of lemongrass, apple blossoms and apple-skin, with very lively natural effervescence and a crisp finish. Pairings: rich cheeses, pork, and even with an herbed sorbet. Apple Varieties: Golden Russet, Northern Spy, Baldwin, Crabapple. 196 Cases. Batch 2016. ABV of 8.5%”  

Aromas: Minerals, apples, citrus and flowers

The Bluegrass Russet smells very tempting. I can smell minerals, apples, fresh flowers, and citrus.

Sweetness/dryness: semi-sweet

Though the label calls it off dry, this cider tastes sweet to me. The residual sugar is measured (according to the South Hill website) at 1.8%, so I don’t feel entirely off base to suggest that it doesn’t taste off dry.

Flavors and drinking experience: fruity, bubbly, lush, heavy mouthfeel

I had this cider with pesto pasta and sun-dried tomatoes. I’m glad I had some bold balancing flavors, because this cider brings a party on its own! I enjoy that the Bluegrass Russet is so very fruity. It tastes green yet tropical, like pineapple and kiwi. The cider is very bubbly: my favorite! It has acidity, tannins, bubbles, and higher ABV, making the whole experience lush, almost creamy with a decadently heavy mouthfeel. I enjoyed it very much!