Cider Review: 2 Towns' Westward Whiskey Bad Apple Imperial Bad Apple Cider

The weather is showing signs of turning. We have cool mornings and nights. The late summer flowers show wear and weathering. Most importantly, it’s time for fresh apples! I’m taking advantage of this preparation for the the coming Fall to enjoy a barrel-aged cider with roasted root vegetables and a tuna steak this weekend. Here’s what I thought of 2 Towns’ Westward Whiskey Bad Apple Imperial Bad Apple Cider.

First, I review 2 Towns ciders enough to just refer readers back to earlier coverage for more background on this inventive Oregon cidery. Here’s a list of the many 2 Towns Ciderhouse reviews I have shared.

I’ve reviewed many 2 Towns Ciders over the years. Here’s a full list.

Sidekick Cosmic Crisp: https://alongcameacider.blogspot.com/search/label/2%20Towns%20Ciderhouse

Sidekick Pacific Pineapple: https://alongcameacider.blogspot.com/2024/05/cider-review-2-towns-ciderhouse.html

Apricot Cosmic Crisp: https://alongcameacider.blogspot.com/2024/02/cider-review-2-towns-apricot-cosmic.html

The Baddie: https://alongcameacider.blogspot.com/2023/03/cider-review-two-towns-ciderhouses.html

Crimson Bliss: http://alongcameacider.blogspot.com/2022/10/cider-review-2-towns-ciderhouses.html

Hollow Jack’d: http://alongcameacider.blogspot.com/2022/09/cider-review-2-towns-ciderhouses-hollow.html

Two Berry Dream: http://alongcameacider.blogspot.com/2022/08/cider-review-2-towns-ciderhouses-two.html

10th Anniversary Cider Pacific Northwest Heirloom Blend: http://alongcameacider.blogspot.com/2021/01/cider-review-2-towns-ciderhouse-10th.html

Good Limes Roll: http://alongcameacider.blogspot.com/2020/07/cider-reviews-two-towns-cider-house.html

Cosmic Currant: http://alongcameacider.blogspot.com/2019/12/cider-review-two-towns-cosmic-currant.html

Hollow Jack’d: http://alongcameacider.blogspot.com/2019/10/cider-review-two-towns-ciderhouse.html

Afton Field: http://alongcameacider.blogspot.com/2019/06/cider-review-2-towns-ciderhouse-afton.html

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

Easy Peasy Lemon Squeezy: http://alongcameacider.blogspot.com/2018/12/cider-review-eden-ciders-siren-song-and.html

Cidre Bouche: http://alongcameacider.blogspot.com/2017/11/cider-review-2-towns-ciderhouses-cidre.html

Pearadise: http://alongcameacider.blogspot.com/2018/05/very-perry-may-2-towns-ciderhouses.html

Pineapple: http://alongcameacider.blogspot.com/2018/02/cider-review-portland-cider-company.html

Bright Cider: http://alongcameacider.blogspot.com/2016/07/cider-review-roundup-common-cider-co.html

Hop and Stalk: http://alongcameacider.blogspot.com/2014/12/cider-review-2-towns-ciderhouse-hop-and.html

This link will lead to 2 Towns website with more info on all of the cider releases, special events, and more: https://2townsciderhouse.com/

Here’s the official description of 2 Towns’ Westward Bad Apple Imperial cider.

Westward Whiskey® Bad Apple

Imperial Bad Apple

Time to sit in front of the fire and warm up both inside and out with a glass of this rich, delicious barrel aged teamwork in a glass. We took The Bad Apple and aged it in a selection of barrels we borrowed from our friends at Westward Whiskey™. The result is an even bolder version of one of our most flavorful flagships. After we are done with the barrels, we send them back to be used in an apple finished creation of their own. If you love this one, you’re sure to love Westward’s variation!

ABV 12%

I am feeling mildly intimidated by the 12% ABV, so we’ll see how it goes!

Appearance:  lots of bubbles, medium intensity corn yellow, brilliant

What a lovely and active cider! I’m impressed with all of these wild and wiggly bubbles. The color looks like a medium intensity corn yellow, and the clarity is fully brilliant. 

Aromas: Buttery, vanilla frosting, baked apple, spices

The Westward Whiskey Bad Apple smells a lot more delightful and enticing than anything called bad, even ironically, has any right to! These aromas are so inviting and warm and appealing. The first note is buttery oakiness, followed by vanilla frosting and baked apple. It really smells like a freshly baked autumnal apple dessert with only the barest hint of petrol to pull it into a booze direction rather than a sweets direction. 

Sweetness/dryness: Sweet

This is a sweet cider. Yes, there are other wonderful flavor elements in the mix, so the sweetness is not a solo but part of the overall experience. Fans of sem-sweet and sweet ciders will flock to this treat!

Flavors and drinking experience: full body, barrel, caramel, whiskey finish

I love the prevalence of barrel influence on this sweet cider. I think it’s a combo that works well. The Westward Whiskey Bad Apple strikes me even a little pommeau like, with it’s full body, rich sweetness, and major influences not of barrel and baked apple.

The cider’s full body reminds me of a boozy apple crisp as well, but it’s bubbly and driven by high acidity. The sweetness comes across as caramel notes followed by a perfumed whiskey finish. It’s a lovely and complex experience. 

Cider Review: Five Maidens Craft Cider's Betty

We’re under the heat dome, and I’m afraid there’s no real escaping it for the next several days. My primary recommendation for those of you who are stuck in it with me, please drink water often, enjoy the shade, take it as easy as you can, and take everything with a grain of salt this week. Cider on the porch still sounds good to me, but I’ll have a glass of water ready to hand as well.

This week, I’m sharing my thoughts on Five Maidens Craft Cider’s Betty. This is my first review of anything from this cidery. The ciders come to us from Bethlehem, Pennsylvania. Andrew David, Brian Williams, and Mandy David own and run the cidery, which grew out of Brian and Andrew’s passion for home brewing. 
You can visit Five Maidens Cider online here: https://5mcider.com/

If you want more background about this cidery, I do recommend this member spotlight for the cidery on Lehigh Valley’s Brewer’s Guild websiteLehigh Valley’s Brewer’s Guild website.

I picked this sample up when I was a cider judge at the PA Farm Show in Harrisburg, otherwise I would not have access to this cider, so big thanks to the competition folks for sharing!

Official description:

Betty, our single varietal cider from the Rosalee apple, reminds us of our favorite Betty White character, Rose Nylund. This single varietal cider provides a sweet, fragrant fresh apple picked aroma. The flavor is semi sweet initial lush apple with background acidity that finishes drier. Betty is a unique single varietal cider that should appeal to both dry and sweet fans.

Appearance: brilliant, pale straw, subtle color

The Betty looks like an inviting new world style cider with a pale straw hue and beautiful brilliance.

Aromas: vanilla frosting, green apple, fresh apple

At first scent, the Betty smells fresh and sweet like vanilla apple frosting. The fruit notes are specifically fresh green apples. It’s an easy smell to enjoy.

Sweetness/dryness: Sweet

This is a sweet cider. It’s not cloying or overpowering, but it’s unambiguously sweet in a fresh fruity way.

Flavors and drinking experience: high acid, full body, mild bubble, tropical fruit

The Betty is vivacious with mild bubble, high acidity, and a full body. This is a super approachable cider for folks who might not have tried many single varietals before.
The mid-palate really pleases with tropical fruit flavors alongside notes of peach and ripe apple.

I find this cider to be pleasant and easy drinking. It went well with a simple supper of sautéed zucchini and a lemon ricotta ravioli with pesto. Cheers!

Cider Review: Rootwood Cider Co.'s Harrison

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I found out about Rootwood Cider Company through the Northwest Cider Club. This is a wonderful way to get access to a mouthwatering array of ciders from that region. I would not find out about a fraction of the Northwest ciders I’ve enjoyed without them. 

Here’s a link to the club for the curious: https://nwciderclub.com/

This introduction to Rootwood Cider Co. came through a delivery in 2021, so it has waited a while in my cellar. Here’s what I can say about the cider producer. This Washington State cidery was founded in 2014 in the Koenig family’s 5th generation of orcharding. The cidery is now owned by Emily, Kate, and Anna Koenig. A short quote from the about page on the cidery website gives a sense of the cidery’s breadth of style.

“Rootwood will continue to produce a combination of traditional and modern ciders - both heirloom apple blends and single-varietal products, and small-batch experimental ciders such as the syrah-infused Rosé, honey infused Pollinator, and ghost chili pepper infused Golden Ghost.”

This will be my first ever review of anything by Rootwood. I was excited to try the Harrison on a recent spring evening, because of the mystique surrounding the varietal. Here’s how Rootwood Cider Co. introduces it.

Tasting notes

HARRISON - SINGLE VARIETAL - juicy apple brightness with a warm sherrylike finish

Once thought to be extinct, a single Harrison apple tree was rediscovered in 1976 in New Jersey, allowing for the reintroduction of this variety through grafting and budding. This cider was produced with apples from our estate cider orchard, where more than 500 Harrison trees grow today. 6.9% ABV.

Appearance: Orange,  bubbly

I was shocked initially by the Harrison’s intense shade of orange. I admit, it left me curious about what to expect from this cider. The cider is brilliant, bubbly, and bewitching with its unusual hue. I’ve seen a few UK or French ciders with shades of orange for color, but it’s not usual for an american cider or a cider with this level of clarity. 

Aromas: Ripe apples, pear, and peach

As surprising as I found this cider’s appearance, the Harrison smells familiar and wonderful. The enticing notes center on ripe apple, pear, and peach.

Sweetness/dryness: sweet

What a treat! Often single varietal ciders are fermented to total dryness. I like that. It’s a good way to make a considered cider, but it’s not the only way. Rootwood has crafted something lovely approachable and delicious in the sweet but not simple Harrison.

Flavors and drinking experience: Tannic, juicy, golden raisins, apricot finish and bubbly

The sweet and tannic cider does not strike me as typical of any sort of American cider. It’s not always easy to get apples that will make a tannic cider, but Harrison is one. The cider sings with high acidity and notes of golden raisins.

The Harrison’s mid-palate is peachy, juicy, and bubbly. It finishes with a pleasant apricot and seasoned wood drift of flavor.

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

 

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

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

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

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

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

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

https://www.facebook.com/blackbirdciders

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

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

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

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

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

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

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

Dryness/sweetness: Dry

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

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

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

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

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

 

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

Cider Review: Wilson Orchard's Late Harvest

What a scare! Life without much of a sense of smell really felt different for me. I didn’t like that difference either. Thankfully, it’s back. I couldn’t be happier about it. We have guests and holidays arriving imminently. It’s just so much more fun to enjoy the scents of every meal and every moment. On this last evening before the happy chaos begins, I took a moment for a quiet asian meal with my tall companion and a cider that I suspected will be delicious.  I chose Wilson Orchard and Farm’s - Late Harvest.

This is the first time any Iowa cider has made it onto the blog, and I’m so excited to taste another place. When investigating Wilson’s Orchard and Farm, I noticed the strong emphasis not only on local produce but on communicating the larger environmental and economic reasoning behind their investment in the local. The site made succinct points about their goals. I’ll quote one section because I liked it so much. 

Giving Back

The strength of our food supply chain relies on farmers providing reasonable access to locally-grown food and beverages to the entire community. Each season we partner with various local food pantries and community programs that support our neighborhoods and make our products easily available to as many as possible.

Here’s a link to Wilson’s Orchard’s page about the cidery’s beverages: https://www.wilsonsorchard.com/wilsons-beverages

Here is the full description of this seasonal release.

Late Harvest

Spontaneously Fermented hard cider rested on oak

With a chill in the air, even sometimes snow on the branches, late harvest is a time for our orchard staff to exhale and start to unwind. Only a few more varieties to pick - one of which is our favorite apple, Gold Rush. The perfect time to slow down and celebrate a season of hard work, a fruitful harvest, and of course plan the coming winter’s Wassail. 

Tasting notes: Light, fruity with hints of plum, melon, and subtle toffee.

Sugar at harvest: 14.6 degrees brix

Residual Sugar: 0 degrees brix

Appearance: shining trumpet brass, brilliant, fine bubbles

The color is just so strikingly shiny. I’m reminded of my years playing in band and seeing all of the brass instruments with their shining gold hue. I see just a few little bubbles in the glass.

Aromas: white wine, lemon, minerals, tropical fruit, dust, and cedar

The Late Harvest smells immediately like a white wine in a wonderfully appealing way. I also get notes of lemon, dust, minerals, cedar wood and tropical fruit. Somewhere in the mix, you can find a deep note of dark ripeness.

Sweetness/dryness: Dry

This is a perfectly dry cider, and I wouldn’t want it to be any other way.

Flavors and drinking experience: petillant, barrel character, candied orange peel, butterscotch, paper tannins

What I notice first about the late harvest is its petillance. The bubbles are present but not intense. The cider uses its barrel aging beautifully. I’d say that barrel character creates the headline for the cider’s flavors: candied orange peel, butterscotch, dried pineapple, and ripe apple. The cider brings high acid and slight papery tannins as well. I appreciate its full body with some zesty tartness.

The overall impression I gather is that the cider is robust and vigorous but not too boozy. There’s just a hint of warmth on the finish. It manages to simultaneously be stony and yet pervasively apple-y.  The cider’s spontaneous fermentation is a tertiary quality that doesn’t overshadow the apples or the time on oak. Instead the fermentation feels clean and straightforward. This is a lovely cider that I’m so glad to enjoy peacefully with all of my senses returned. 

There's more to Fall than Thanksgiving! : )

Hey cider lovers. My nose is alternately running and completely stuffy, so I cannot bring a new cider review to the blog this week. It’s such a key time for cider, so I hate to skip out entirely. Everyone is talking about Thanksgiving. It’s a big food holiday. The menu is tremendously cider compatible. That’s wonderful. I feel like I’ve helped contribute to the thinking about cider and Thanksgiving already. I don’t have much that’s new to say about it. 

Here are a few Thanksgiving and Cider resources for those who want them!

My traditional Thanksgiving food and cider pairing guide: https://www.ciderculture.com/thanksgiving-cider-pairing/

Vegetarian dressing with cider and my 2018 Thanksgiving cider choice: https://alongcameacider.blogspot.com/2018/11/thanksgiving-ciders-eves-ciderys.html

Pairing at my house for Thanksgiving and my birthday back in 2016.

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

The results: https://alongcameacider.blogspot.com/2016/11/happy-to-pickcider-for-thanksgiving.html

Cider Culture’s Plant Based Thanksgiving Cider Guide (by the awesome Emily Kovach): https://www.ciderculture.com/plant-based-thanksgiving-recipes/

Thanksgiving isn’t the only big event of Fall in my house. I’m pretty fond of my birthday. 

It’s not the easiest birthday to love, since it falls in the shadow of a holiday that’s both major and controversial. The weather isn’t often inviting; the time isn’t easy to schedule; people are often recovering from a very heavy and traditional meal. But the beauty of a birthday is that we get to make its style of celebration and its meaning. 

I don’t need a giant feast the day after Thanksgiving, but I do want to enjoy something other than leftovers for my birthday. Here’s the plan and the cider.

Dinner will be a Delicata squash salad with arugula, baby spinach, fresh apples, dried cranberries, pecans, a crumbly blue cheese, shredded carrots, radish, roasted quarter rings of Delicata squash. I figure we’ll make a big salad and then an array of different protein options to go on top: marinated tofu, dijon salmon, and chicken breast for the meat eaters. The dressing will be a homemade maple dijon vinaigrette. 

To pair with this, I want a bone dry super sparkly cider with only apples. I prefer something twice twice fermented so either a method ancestral or a methode champenoise. I’m planning on looking through my cellars for options by cideries really committed to aromatic bubbly ciders. I haven’t chosen yet, but don’t be surprised if it’s from Eve’s Cidery, Snowdrift Cider,  Eden Specialty Ciders, Albemarle, Haykin Family Cider, or Seminary Hill. Then again, my cider sometimes surprises me. There’s at least one bottle I’ve been saving since a friend sourced it for me a few months ago. Only time will tell.   

Dessert has to be cheesecake. I love most kinds of cake. It’s seriously one of the best parts of being a human. I truly want a maple cheesecake with mini chocolate chips. We’re going to try a Cabot Creamery recipe: https://cabotcreamery.com/blogs/recipes/maple-cheesecake

It’s my birthday, so I get a dessert pairing as well. If you know me, you know it’s going to be pommeau. But which sweet, rich, layered, fiery pommeau will it be? I’ll probably decide next week. 

I hope everyone gets to celebrate their special days with delicious food, cider, and loved ones!

Cider Revew: Nine Pin Ciderworks' Pink Lemonade

My life is happily rather upside down at the moment! There are four little black kittens just bouncing and stalking and napping around my office. We’re short-term fostering them, and it’s the first time I’ve ever helped foster little kittens. I’ve certainly visited litters to help socialize them and raised cats of my own, but this is an entirely new situation. They’ve been here less than a day, but my heart is wrapped up in them so completely. So it seems that my current cider companions will not raise a glass with me, as they are all underage!

That’s just as well, as I’m not sure I want to share my Nine Pin Ciderworks’ Pink Lemonade. Woody bought this a few weeks ago, but I’ve found myself reaching for it on warm Summer evenings. It’s been too long since any Nine Pin has been featured on the blog! Here are all of my earlier Nine Pin Ciderworks reviews. More background info on this Albany, New York based cider can be found in these. 

House of Dabinett: http://alongcameacider.blogspot.com/2020/04/cider-review-portland-cider-companys.html

Cucumber Lime Light Cider: http://alongcameacider.blogspot.com/2019/08/cider-reviews-ninepin-light-cider.html

Gathering of the Farm Cideries (including the Cascara cider): https://alongcameacider.blogspot.com/2018/02/gathering-of-new-york-farm-cideries.html

Peach Tea: https://alongcameacider.blogspot.com/2017/06/pickcider-review-nine-pin-ciderworks.html

Blueberry: http://alongcameacider.blogspot.com/2015/08/cider-review-nine-pin-cider-blueberry.html

Ginger: http://alongcameacider.blogspot.com/2014/10/cider-review-nine-pin-cider-works-ginger.html

Signature cider: http://alongcameacider.blogspot.com/2014/04/cider-review-nine-pin-cider-works-nine.html

Here’s how to find Nine Pin Ciderworks online: http://www.ninepincider.com.

I’ll share how the folks at Nine Pin describe the Pink Lemonade. 

When life gives you New York apples, make Pink Lemonade! Nine Pin’s Pink Lemonade cider is made from 100% New York apples then infused with lemons and Citra hops. This refreshing cider is blended with juice from Samascott Orchard’s Red Ace beet crop to create that signature pink color. 6.2% ABV. 

Appearance: hazy, warm peach, some visible bubbles

Based on the name of the cider and the mention of using beets for color, I did expect bolder pink. Instead we have something lovely, soft, and natural. It looks more like peach nectar to me than pink lemonade with that warm hue and fuzzy haze. Even with the haze, I can see plenty of still bubbles that collected on the side of the glass. So inviting!

Aromas: lemons and lemonade, hops, 

The Pink Lemonade cider smells vividly of citric acid. Its a gorgeous bright neon sign blinking “Lemonade!” by way of lemon. Secondarily I get notes of hops, particularly the grapefruit face of hops. It smells zingy almost prickly. The aromas are appealing and balanced, but I would love to get more apple aroma.

Sweetness/Dryness: Semi-dry

The Pink Lemonade is neither austere nor notably sweet. It’s tart in a distinctly enjoyable way which leads me to believe there is some sweetness to balance that out. 

Flavors and drinking experience: lemony, hops, warming, clean ferment

Nine Pin has made a friendly and easy-drinking summer beverage with the Pink Lemonade. It’s tasty with a medium intensity of sparkle and a full body. It’s extremely lemony, and the hops persist but they meld with the lemon seamlessly.

It’s refreshing but warming all at once. I appreciate the clean fermentation to be expected of Nine Pin. My only hope if there are future iterations would be for more apple-forward aroma and flavor profile. Indeed this feels like a summer drink that’s simply a hopped lemonade rather than a cider made with hops and lemon. Nonetheless, it’s tremendously enjoyable! I’ll happy relish these on hot nights or thunderstorm afternoons, with kittens underfoot. 

Cider Review: Stormalong Cider's Massive Appeal

This morning I woke to the first premonition of Fall. The color of the light leaned grayer and the drizzle felt relaxed and autumnal. After the brief rain, we didn’t get the tropical steam bath feeling that has followed many recent rainstorms. It’s a bittersweet moment, but today it feels like relief as much as anything. Summer’s not done with us yet; it may even be back in full force by afternoon. The variety gives shape to the days and weeks, so I’m grateful. This weekend, it felt like the perfect time to pull out Stormalong’s Massive Appeal.

The kind folks at Stormalong sent this from Massachusetts along with the Berry Perry to me for review in May. I have no shortage of previous reviews of Stormalong’s ciders. Here’s the full list. I give a lot more background on the cidery. 

Berry Perry: http://alongcameacider.blogspot.com/2023/05/cider-review-stormalong-ciders-berry.html

IPC Collaboration with Exhibit A Brewing: http://alongcameacider.blogspot.com/2023/02/cider-review-stormalong-ciders.html

Pearman Quince(my #10 cider of last year): http://alongcameacider.blogspot.com/2022/08/cider-review-stormalong-ciders-pearmain.html

Unfiltered: http://alongcameacider.blogspot.com/2022/04/cider-review-stormalong-ciders.html

White Mountain Magic: http://alongcameacider.blogspot.com/2022/02/cider-review-stormalong-ciders-white.html

Bittersweet Symphonie: http://alongcameacider.blogspot.com/2021/10/cider-review-stormalongs-bittersweet.html

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

Visit Stormalong Cider’s website to learn about the current lineup and what else this Massachusetts cidery has going: https://www.stormalong.com/

Here’s the official description for the Massive Appeal. 

An imperial cider that has a similar taste profile as Mass Appeal, but with a higher ABV at 8.2%. It's juicy, crisp and apple forward.

FLAVOR Juicy, Crisp & Apple Forward

APPLES Golden Delicious and McIntosh

Appearance: brilliant, warm straw, fine bubbles

Shiny! The Massive Appeal sure does look fabulous. This cider is truly brilliant with lots of lovely bubbles and a ripe hay color.

Aromas: ripe apples, fresh sweet cream, baking spices

Mouthwateringly, this cider smells like fresh ripe apples and a bit like custard cream. This is just so friendly and yummy in aroma!

Sweetness/dryness: Sweet

The Massive Appeal is a sweet cider with lots of fun flavors. 

Flavors and drinking experience: apple, cinnamon, petillant, bittersweet finish

I wasn’t sure quite what to expect from an imperial cider like this. Ciders vary tremendously in ABV and some releases highlight that like an imperial release while others do not. I was curious to see if the booziness would make a prominent impression.

What I found is a cider that tastes sweetly like cinnamon and apple. The Massive Appeal is petillant more than strongly sparkling. It doesn’t taste hot or even particularly boozy. 

The cider is well balanced with a delicious bittersweet edge on the finish. It’s got nice mellow maturity- the cider reminds me of fallen leaves and wood. 

Overall the Massive Appeal comes across as roasty toasty and darkly sweet. Sip after sip, this cider remains intensely appley. Rather than boozy, it’s friendly and almost too drinkable for an 8.2% ABV! 

We enjoyed this summer with a grilled meal of corn on the cob, zucchini and yellow squash, and BBQ chicken or tofu. I like pairing barbeque entrees with sweeter ciders as the sweet and spicy combination is usually particularly harmonious. This was no exception!

Day in the Life of a Cider Judge

Instead of a review this week, I wanted to share an insider’s look at the process of cider judging. I get a lot of questions about it, so I thought it might be fun to share. A ton of work goes into a cider competition from a lot of different sources, and I’m not sure all of that is obvious when a cider buyer sees ribbons or medals on a cidery wall or sees an award mentioned in a cider’s description. Hopefully, I can shed just a bit of light on what the whole process looks like, at least from the point of view of a cider judge.

I’ve enjoyed judging at quite a few different competitions. Here are a few of my favorites.

Great Lakes International Cider and Perry Competition (GLINTCAP): https://glintcap.org/

Good Food Awards: https://goodfoodfdn.org/awards/categories/cider/

Great American International Cider Competition: https://cider.raiseaglassfoundation.com/

Pennsylvania Farm Show: https://www.farmshow.pa.gov/pafarmshow/participate-virtually/virtual-exhibits/farm-to-table/Pages/PA-Cider-Guild.aspx

To start, we have to talk about who brings together cider competitions come in the first place. These organizers are usually the folks who invite judges like me. I want to give a shout out to hard-working folks who coordinate it all (I see you, Eric and Vikki). This requires a level of skill that I can barely imagine. We’re talking about everything from wooing cider makers to participate, coordinating a venue, volunteers, judges, and making sure that all of the physical details are read to go when things finally get started. They have to think at the same time about substantial hotel contracts and making sure we have mechanical pencils. 

Once organizers have herded all the cats necessary to make a cider competition, the day-off heroes are the volunteers! These are the folks that take the plans for the competition and turn them into reality. They pour ciders in flights with the right order and labelling and deliver them while they are still cold and bubbly. They wash dishes. So. Many. Dishes. They carry boxes and find cell phone chargers and make sure there are enough score sheets. Competitions would grind to a screeching halt without them, and most of these folks sign up to put in an 8-10 hour day for the camaraderie and free cider. 

I feel like by this point in the entry, I’ve made it sound like a lot of work has been taken to spoil us cider judges. There’s definitely some truth to that, so I never want to take for granted all of the work that happens before I show up. But here’s the part I can describe with more detail: judging.

Each competition is different, but we are asked to taste groups of ciders blind and rate them according to a set of criteria. It’s nothing like social drinking and not even very similar to how I get tasting notes for the blog. Blind in this case means we only see them after they’ve  been  poured into glasses. We do not know who made the cider and do not have access to any promotional material about it. The only info is what the producer submitted along with the cider when entering it into the competition. 

Usually this means waking up our palates and judging cider starting around 8:30 in the morning. A grouping of between 5 and fourteen ciders will be lined up for each judge. Sometimes a cider is only judged by one person, but more often it will be judged by a group of 2-3 people. The order of the flight is usually determined by factors that affect intensity, so that we’ll be able to taste all of our ciders with maximum accuracy. We’ll start with ciders that are dryer and not overly tannic but by the end of a day, we’ll be judging ciders with fruit additions, hops, spices or barrel aging. 

The process of tasting for a cider competition itself is completely different from any serious tasting. We look at the cider carefully, smell it deeply, taste it (even chew it, according to some) and then spit. Yes, every time. It’s far from elegant, but it's the only way to survive and  give your clear-headed best to the job of tasting the ciders carefully. We have water and crackers to reset our taste buds, but all of our focus must remain on the cider. 

Perhaps the most valuable and challenging part is turning what we experience with our senses into a series of scores. We search out fermentation flaws or characteristics that do not fit the cider styles and dock points. Every judge is different in terms of what their body can detect. I’m spectacularly not sensitive to diacetyl acid for example, so I’m always grateful to judge with someone who tastes it more clearly. On the other hand, I can sense mouse very clearly. More pleasantly, we also reward all the things we notice and like about a cider, everything from a particularly vibrant and enticing set of aromas to the perfect ebullient fizz of a sparkling cider.  

Here are a few examples of score sheets.

BJCP Score Sheet: chrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/https://legacy.bjcp.org/docs/SCP_CiderScoreSheet.pdf

It gets exhausting both physically and mentally. Luckily, there are a few breaks in the day for socializing and meals. The day is often 5-7  flights with a morning break and a lunch, sometimes an afternoon break if the day is going to run long.  When we aren’t judging, we can relax for just a short time and catch up with our cider friends. I’m so grateful to be able to say that I’ve made some amazing friends judging cider. These wonderful folks don’t just talk amongst ourselves about cider, but over the years we’ve shared the personal stuff and really gotten to know each other. Unsurprisingly, lots of us are totally nerdy about things other than cider, so it’s fun to trade book, food, and travel recommendations with these crowds. And we all hope that the meals are filling but not too powerfully flavored. Coming back into an afternoon of judging with wafts of marinara or chimichurri aromas following us around is not ideal.

Gotta judge more cider after the breaks. Though each competition is different, I wanted to talk about categories, feedback, and building consensus. These are some of the core elements of judging outside of the sensory and scoring elements. Categories give us a standard of expectation for a cider. They vary, but examples include modern cider, fruit cider or heritage perry. These give us a sense of the profile of what materials and processes a cider maker is using and what we should expect from the cider. After all, a traditional English cider should have more tannins and bittersweet character than a modern cider. 

We incorporate these categories when we give feedback on the score sheets. In an ideal world the numbers only tell part of the story, but we add meaningful context with our words. Cider makers receive their score sheets, so our comments reach them directly: sometimes with our names and email addresses included! This is one of the most important things about judging. We aren’t trying to make anyone feel too bad (or too good) about their cider. We are attempting to judge the cider and communicate clearly and fairly about what we perceive. I love what Rex Halfpenny has said many times, “Don’t be nice but don’t be mean.” 

Beyond our individual thoughts, we also work hard to build consensus at the table about each cider. That’s not always easy, because everyone has their own palate and experience. We try as much as possible to leave our personal preferences outside of the judging space, but that can be difficult. Though I do not enjoy cherries, and therefore do not like cherry ciders, I’ve awarded gold medals to truly outstanding fruit ciders with cherries.  

Thanks for the picture, Michelle!

We try to keep in mind that our goal is to be useful and helpful to cider makers. What cider companies get out of their participation in competition varies, but always includes promotion, awards, and feedback. I’m happiest when a competition can create additional selling opportunities for cideries. That’s part of the PA Farm Show structure; participating ciders get the opportunity to sell at a giant agricultural fair that has tens of thousands of visitors. I love that! 

Each competition is different. They have their own flavor, educational opportunities, or tie-ins with outside cider events. Not much can compete with GLINTCAP in terms of having built a wonderful structure of education and public-facing cider events. Before judging begins there, there are days of orchard and cidery tours and extensive mandatory training. I also love the personal touches though, at the Great American International Cider Competition, the volunteers have created an indoor “campground” in the conference center with camp chairs, s’mores, a cell-phone charging station, all surrounding a sweet faux camp-fire. And when we do the Best-in-show round at the PA Farm Show competition, we have to have our special theme music (borrowed from a classic game show). I love what folks have done over the years to make things special for everyone involved. 

I hope this is a helpful window into the world of cider judging and cider competitions. These are big projects that represent a monumental number of volunteer hours from dozens and dozens of skilled people. Hopefully our work can elevate and promote cider!

Cider Judges for Great American International Cider Competition 2023

Cider Review: 2 Towns Ciderhouse's Crimson Bliss

Last night, I made an apple crisp (with a little cider addition), and it’s already almost devoured. Fall has me feeling hungry for coziness, for movie nights at home, and for the return of my favorite flavors. Maybe it’s because I was born in the fall, but I just love so many of the tastes most associated with this season. Today, I’m sharing my review of 2 Towns Ciderhouse’s Crimson Bliss; it's a cider made with apples, black currants and cranberries. I love all three ingredients, so I’m hoping for good things. 

Two Towns is an Oregon Cidery based out of Corvallis and Portland. The cidery makes a wild array of different ciders. Here’s what 2 Towns Ciderhouse says to introduce the company. 

At 2 Towns Ciderhouse, we believe that the long history of cidermaking demands respect and deserves to be done right. Starting with the highest quality whole ingredients from local farms, we take no shortcuts in crafting our ciders. We never add any refined sugar or concentrates and instead use slow, cold fermentation methods to allow the fruit to speak for itself. As a family-owned company, we are committed to the growth of our team and the enrichment of our communities. We take pride in producing true Northwest craft cider.

My thanks to the kind folks at 2 Towns Ciderhouse who sent me some Crimson Blis for review. As always, samples do not guarantee a review, but I’m grateful and happy to consider the ciders I receive. I’ll admit, when a cider includes special apples or features that I especially like, I may reach for that cider faster!

My previous 2 Towns Ciderhouse reviews are adding up! Here’s the list:

Hollow Jack’d: http://alongcameacider.blogspot.com/2022/09/cider-review-2-towns-ciderhouses-hollow.html

Two Berry Dream: http://alongcameacider.blogspot.com/2022/08/cider-review-2-towns-ciderhouses-two.html

10th Anniversary Cider Pacific Northwest Heirloom Blend: http://alongcameacider.blogspot.com/2021/01/cider-review-2-towns-ciderhouse-10th.html

Good Limes Roll: http://alongcameacider.blogspot.com/2020/07/cider-reviews-two-towns-cider-house.html

Cosmic Currant: http://alongcameacider.blogspot.com/2019/12/cider-review-two-towns-cosmic-currant.html

Hollow Jack’d: http://alongcameacider.blogspot.com/2019/10/cider-review-two-towns-ciderhouse.html

Afton Field: http://alongcameacider.blogspot.com/2019/06/cider-review-2-towns-ciderhouse-afton.html

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

Easy Peasy Lemon Squeezy: http://alongcameacider.blogspot.com/2018/12/cider-review-eden-ciders-siren-song-and.html

Cidre Bouche: http://alongcameacider.blogspot.com/2017/11/cider-review-2-towns-ciderhouses-cidre.html

Pearadise: http://alongcameacider.blogspot.com/2018/05/very-perry-may-2-towns-ciderhouses.html

Pineapple: http://alongcameacider.blogspot.com/2018/02/cider-review-portland-cider-company.html

Bright Cider: http://alongcameacider.blogspot.com/2016/07/cider-review-roundup-common-cider-co.html

Hop and Stalk: http://alongcameacider.blogspot.com/2014/12/cider-review-2-towns-ciderhouse-hop-and.html

You can visit 2 Towns’ ciderhouse online to learn about all the cidery’s releases and events: https://2townsciderhouse.com/

Two Towns Cider House - Crimson Bliss official description.

Crafted from a festive medley of Oregon cranberries, black currants, and Northwest apples, this vibrant cider is the final release in the 2022 Fruit Seasonal line, following Cherry Sublime and Two Berry Dream. Bright cranberries and black currants make this cider the perfect complement for gathering around the fire this season while taking some time to kick back with friends and enjoy a moment of bliss…Aromatic and vibrant, this festive fireside beverage is the perfect addition to any holiday gathering. 

Specs

5.2% ABV | Cranberry Currant Cider 

Made with Bandon Oregon cranberries, black currants, and Northwest apples

Characteristics

A festive medley of Oregon cranberries, black currants, and Northwest apples

Vibrant ruby red hue 

Bright cranberry flavor, rich cassis, with a kiss of sweetness

Appearance: brilliant, ruby red, intensity color, few visible bubbles

Wow! This looks like a cranberry punch. This is the truest red I may have seen in a cider for a long while. The color is fabulously intense with gorgeous brilliance. I don’t see much in the way of bubbles. 

Aromas: citric acid, rock candy, cranberry juice

The Cranberry Bliss smells to me like citric acid and rock candy. I am reminded of that sharp and sparkling treat that my grandmother would always let me choose at state parks. I get notes of cranberry juice as well.

Sweetness/Dryness: Semi-sweet

I thought this would be a sweet cider, but it's a semi-sweet, maybe even a semi-dry. I’ll explain why I find this determination difficult below.

Flavors and drinking experience: tart, sweet, bitter, sour, cranberry, currant, and apple

Zoinks! This cider tastes tart, sweet, bitter, sour and intense. I love that it delivers all of the above with balance and verve. The Crimson Bliss is indeed blissful to my palate. What surprises me most is that it’s a bit less sweet and sharp than I expected and instead more rounded and three dimensional.The cranberry speaks loud and clear, and the apple and black currant do crucial background work that rounds out the flavor. 

The experience is a pleasurable waft of briefly complex smoke, grape, and blueberry. I’m so grateful that it has a backbone of apple. It's wonderfully intense. It’s fun and punch like. The shape of the experience is front-loaded with a fast finish. The Crimson Bliss brings medium bubble and a nice full body. I had mine with a dinner of quinoa with pesto and cannellini beans, heirloom tomatoes and a silly side of broccoli tots. Perhaps not the most challenging and sophisticated meal I could create, but it warmed me inside and out. The cider also tasted positively delightful with my fresh apple crisp.