Michigan apples patiently waiting to become cider

Cider: An apple a day keeps the doctor away!

I used to be a bit of a beer connoisseur and while I liked beer, it didn't like me. So I switched to hard cider and have sampled over 250 ciders to date, including most local ciders (of which there are many tasty choices). I like supporting orchardists and encouraging more diversity in apple varieties.

The cider industry is growing faster than the craft beer industry ever grew! What kind of cider do you like: dry, medium, or sweet? Apple-y, fruity, herby, or spiced? Need help choosing for yourself or maybe your bar/restaurant? See below and/or just ask!

Here are a few cider resources:

Special Ciders (imho)

Many people have asked me to list my favorite ciders -- ciders that I think are really special -- so I'm finally doing so! When I started drinking cider, I tended towards traditional "apple-y" dry ciders, since I thought they were somehow better... sophisticated, more pure. But there are so many of these ciders that after a while I burned out on them. I've never liked super-sweet ciders, so I've landed in the sometimes dry (but interesting) to semi-sweet range. I especially like complex ciders. Here's a list of what I think are special ciders, highlighting those available in the upper-midwest. Note that I have not tried any Brix Cider yet, but hope to recitify that as soon as Omicron passes.

Love the label on this Milk and Honey cider!

Semi-dry (a few are dry) to semi-sweet


  • ACE Cider (CA) Blood Orange (I dilute it with a dry cider or fizzy water to cut the sweetness).


If this was helpful, please drop me a line!