12 Spectacular Hard Ciders You've Never Heard Of

Descripción

The first time I tried hard cider-more than a decade ago-I spat the stuff out. But several months back, in the middle of a Scotch-lubricated work meeting, Hotel Vermont beer concierge Matt Canning pulled out a can of something called The Dirty Mayor.

america burlington europa euskal herria francia sidrería isastegi canada normandia sidra

Ficha

Autor: Karla Alindahao
Fuente: Forbes
Fecha: 2015-11-20
Clasificación: 2.1. Sidra
Tipo documento: Prensa
Fondo: Sagardoetxea fondoa

Código: NA-010291

Texto completo

The first time I tried hard cider—more than a decade ago—I spat the stuff out.

But several months back, in the middle of a Scotch-lubricated work meeting, Hotel Vermont beer concierge Matt Canning pulled out a can of something called The Dirty Mayor. The man was trying to get me to momentarily let go of my Speyside single malt and give cider a chance. I was skeptical, but who can resist a name like that?

I wasn’t disappointed. The “mayor” was crisp and clean. It was, in many ways, quite the contrast from my first unfortunate experience.

Best Hard Cider_Dirty Mayor
Citizen Cider in Burlington, Vermont makes exceptional hard ciders. And its fun branding... [+]
So I asked Canning to compile a list of hard ciders that I (and possibly, many others) have been missing out on. So he, being the true enthusiast that he is, very generously obliged.

Today In: Lifestyle Old
“In many ways hard cider is one of the most authentic of American beverages. Early Americans transported apple seeds from England. And as orchards flourished, the surplus was pressed and fermented to make hard cider,” Canning explained. “In fact, hard cider was often safer to consume than the suspect drinking water they had at the time. It could also be fermented further to produce apple cider vinegar, which was used to store and pickle vegetables. Fast forward to today and we’re now seeing that it’s making a comeback.”

And rightly so. But not without hurdles. “The biggest setback for craft cider makers is the drink’s reputation as a boozy sparkling apple soda for people that can't stomach beer,” Canning says. “But my craft cider recommendations aren’t like that. They can be dry—meaning all sugars have been consumed by yeast in fermentation, barrel aged, or fermented naturally with local micro flora. But none of them use apple concentrate like their macro counterparts.”

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FLUXION, FABLE FARM FERMENTORY (BARNARD, VT)

“Fable Farm Fermentory’s tagline is ‘Cider as Wine.’ But I think it should be ‘Cider: the Most Delicious Cider I've Ever Had.’ This still and naturally fermented cider is barrel aged and has only one ingredient—apples, with their indigenous yeast from the farm in Barnard,” Canning says. “This un-manipulated style of making cider gives funky and earthy notes similar to orange wine or mixed fermentation beer.”

WILLAMETTE VALLEY CIDRE, E.Z. ORCHARDS (SALEM, OR)

“Based on the traditional practice of being a farmer and orchard owner first—and cider maker second, E.Z. Orchards makes a beautiful Normandy-style cider. Traditional cider fruit from France, England, and the U.S. provide a dry slightly tart cider with plenty of tannin structure.”

CIDRE BOUCHÉ BRUT DE NORMANDIE, ETIENNE DUPONT (FRANCE)

“A standard for Normandy-style cider,” Canning explains. “Champagne-like carbonation bounces tiny bubbles off your tongue as your palate enjoys plenty of barnyard notes with a touch of manure. It’s not an easy transition for a novice cider drinker.”

BROSÉ, CITIZEN CIDER (BURLINGTON, VT)

“Local apples are co-fermented with blueberries, producing a beautifully-carbonated and well-balanced cider with hints of fruit and blue cheese. When recognizing a special occasion at Hotel Vermont, we forgo traditional Champagnes and prosecco in favor of Brosé.”

DES BULLES, GENRE, CLOS SARAGNAT (FRELIGHSBURG, QUEBEC, CANADA)

“From our good friends in the north, this natural fermented cider is like the sparkling brother of Fable Farm's Fluxion.” Canning says. “Natural yeast gives a funk that pairs beautifully with light acidity from the apples.”

FARMHOUSE, WINDFALL ORCHARDS (CORNWALL, VT)

“Good luck finding this small batch cider without the assistance of this beer concierge—even when in Vermont. This cider uses close to 20 varieties of apples from Windfall Orchards, pressed and fermented with native yeast.”

WITS UP, CITIZEN CIDER (BURLINGTON, VT)

“This is a great ‘gateway’ cider for craft beer drinkers who have tried cider just once, and claimed to have not swallowed.” Canning explains. “Local apples are fermented with Belgian saison yeast, highlighting banana and coriander notes reminiscent of a witbier with a light apple background.”

DRY CIDAH, URBAN FARM FERMENTORY (PORTLAND, ME)

“Dry Cidah is bottle-conditioned, unfiltered, with an exceedingly soft mouth feel. Pressed Maine apples give way to natural yeast devouring all sugars leaving the cider completely dry, and almost still. Notes of dried apple and funk are present—as is a heavy amount of sediment.”

THE MUSE, ANGRY ORCHARD (CINCINNATI, OH)

“Angry Orchard's new outpost in the Hudson Valley is headed by master cider maker Ryan Burk. Burk's first offering is acutely carbonated and effervescent with just the right amount of fruit up front and a dry finish.” Canning says. “Aged in French oak barrels, this cider can even be enjoyed in the morning. Or by the campfire. Or both.”

ISASTEGI SAGARDO NATURAL, SIDERIA ISASTEGI (SPAIN)

“Isastegi is not the most famous Spanish sidra. But it is a great representation of the style and very accessible in the U.S.,” Canning notes. “It has a beautiful golden color and is slightly tart with bright apple notes. Pour it from above your head into a glass positioned at waist level to agitate the carbonation. And it’s best enjoyed with a variety of meats.”

2014 CLASSIC, SHACKSBURY (SHOREHAM, VT)

“A composition of Vermont and English apples make this bold yet dry cider completely balanced. The culture yeast shows controlled earth notes that balances the fruits’ acidity and sweetness.”

FARMHOUSE, FARNUM HILL (LEBANON, NH)

“No cider list is complete without a cider from Steve Wood at Farnum Hill—the godfather of new-American hard cider. Farmhouse is tart and fruity with a bit of funk, it is the most approachable of all Farnum Hill ciders and pairs beautifully with food.”