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Cider Discussion

The beers at our local brewery, Ola Brew, have been improving steadily since they opened a year and a half ago, but their ciders are still superior. Usually some combination of the following, all using local fruits (but I presume not local apples): white pineapple, Kona gold pineapple, ginger, tangelo, pineapple ginger, mango, dragonfruit lychee, and rambutan jaboticaba. The ciders themselves are nothing fancy, but the fruits make them very good IMO.

I still usually opt for beer, but my wife frequents the ciders, ginger in particular.
 
The beers at our local brewery, Ola Brew, have been improving steadily since they opened a year and a half ago, but their ciders are still superior. Usually some combination of the following, all using local fruits (but I presume not local apples): white pineapple, Kona gold pineapple, ginger, tangelo, pineapple ginger, mango, dragonfruit lychee, and rambutan jaboticaba. The ciders themselves are nothing fancy, but the fruits make them very good IMO.

I still usually opt for beer, but my wife frequents the ciders, ginger in particular.
What sweetness level are those?
 

Gonzoillini

Moderator
Staff member
My summer slammer has been Rhubarbarian from some cidery out of Portland. If Orange and Brew stops carrying it I will be beside myself.

And apparently it's "currently not in season" so if you'd like more for the moment now is the time to purchase it appears.
 
Art + Science from Willamette Valley, OR. I tried them recently at a wine festival in Austin, and they are the best cider/cider blends I've ever had (and it's not even close). I rarely go too far out of my way for alcohol anymore... I would for this stuff.

L to R
Little Apples - 100% foraged crab apples fermented in used French oak
Symbiosis - 50% foraged apples, 50% Gruner Veltliner grapes co-fermented in French oak
Unnamed (?) - 100% Sauvignon Blanc so please forgive me because I'm aware it doesn't technically belong
Quince Cider - 100% foraged quince that was 50% keeved in concrete and barrel aged. This cider was savory and stunningly good

1303
 

Gonzoillini

Moderator
Staff member
Went to The Northman in Chicago for the first time a few weeks back after doing a blind fruited lambic tasting with the Chicago Beer Society at Dovetail, and came away super impressed both with the place and selection of various cider styles / producers.



Notice the draft line at the top of the bar where they do long pours of Spanish style cider that was one of the most lambic like beverages I've ever had.



After shooting the shit with the staff, the GM poured us another glass done in a more traditional long pour style. Apparently it's trying to recreate the traditional pours that would come from a large foudre that shoot out under a fair amount of pressure to create some liveliness in an otherwise still beverage.

As it's only a block or so away from the original Half Acre location I'll definitely be back when I'm next in the area.
 
Sidra (Basque Cider) is awesome. Definitely close to lambic in a way. Some brands now include a special cork to help add air while you are pouring it which helps the bubbles

1845
That cork is a gimmick, learn to pour it on the floor for maximum authenticity
 
Went to The Northman in Chicago for the first time a few weeks back after doing a blind fruited lambic tasting with the Chicago Beer Society at Dovetail, and came away super impressed both with the place and selection of various cider styles / producers.



Notice the draft line at the top of the bar where they do long pours of Spanish style cider that was one of the most lambic like beverages I've ever had.



After shooting the shit with the staff, the GM poured us another glass done in a more traditional long pour style. Apparently it's trying to recreate the traditional pours that would come from a large foudre that shoot out under a fair amount of pressure to create some liveliness in an otherwise still beverage.

As it's only a block or so away from the original Half Acre location I'll definitely be back when I'm next in the area.
1857

Can confirm, those vats of cider are awesome and damn tasty
 
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