Cider - The Beer Alternative

Though cider is not usually a go to at Swigknowledge.com, it is a great alternative to beer any time of the year. How is cider different then beer? Well, beer is made by brewing and fermenting malted barley and is mostly flavored with hops. Cider that is alcoholic is produced from fermenting apple juice which provide antioxidants.

When it comes to the flavor and variety, cider comes in dry and sweet varieties. Beer is also classified into two categories based on the temperature of brewing. If the brewing takes place in a low temperature, then it is lager and when brewed at high temperature it is ale.

Cider production is popular in most countries of the world. Though the United States, Canada, Central and South America and Australia are growing in production, the history of cider can be traced back to Western Europe—in particular, France, Spain, Ireland and Britain.

I have tried several European ciders while traveling. Some of my favorites include Strongbow from Ireland, and Bulmers and Magners from the UK. Today, the US is rapidly becoming a large producer of cider as an alternative to beer. Let us look at some of America’s top cider houses:  

Crispin Cider (Minneapolis, Minnesota)

The newer cider house “Crispin” offers seven different (all gluten free) varietals: classic European styled crisp clean ciders (Original, Light and Brut), an imported classic English dry cider (Browns Lane), and a line of unfiltered "cloudy" ciders called  Artisanal Reserves (Honey Crisp, The Saint and Lansdowne). My favorite is “The Saint” at 6.9% ABV - it tastes of bright apples, full crispness and is extremely easy to drink on a warm day.

Fox Barrel (Colfax, CA)

Fox Barrel produces several gluten free ciders that include Pear, Hard Apple, Black Currant, and my favorite - Mulling Cider at 6.9% ABV. The Mulling cider is to be served warm (but cold is just as good) and tastes like grandma’s apple pie with its full, lush apples, cinnamon and nutmeg, and golden amber color. It has a deep, long lasting finish that would be great for autumn.

Woodchuck (Middlebury, VT)

Woodchuck began as a small winery producing several apple wines and limitedly produced ciders. Today, it is one of the fastest growing cider houses in the US. Woodchuck offers five “Core Ciders” (Pear, Amber, Raspberry, Granny Smith, and Dark & Dry which is made with caramelized sugar), four Seasonal” (winter, spring, summer and fall), and one “Private Reserve” (pumpkin). My favorite is the original classic Amber (5% ABV) which is sweet (but not too sweet) with a nice golden color and crisp finish.

Hornsby’s (Modesto, CA)

Hornsby’s Hard Cider was the first cider I every had while in college. Its clean crisp taste was perfect for a sweltering evening in Alabama while tending the grill with friends. Hornsby’s offers two selections: its original Amber Cider (6% ABV) and a newer Crisp Apple. The Amber Traditional dark and dry cider with a medium-light body and a smooth apple finish is still my favorite of the two to this day.