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:
Two similar cider websites with maps of cideries and tasting rooms, events, and more:
Cider Guide also has book recommendations and a podcast
Cider Culture also has articles
Attend the Chicago Cider Summit (in February) or one of the other three around the country. 40 cideries and 130 ciders!!
Cider Craft magazine, news from the world of cider
Malus, a cider zine with a philosophical bent
The USDA Pomological Watercolor Collection documents fruit and nut varieties around the turn of the 20th century.
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 the pandemic passes.
SEMI-DRY (A FEW ARE DRY) TO SEMI-SWEET
Traditional:
Black Arkansas, Cache Cider (WI) -- a single-varietal cider.
Brut Tendre, Eric Bordelet Sidre (France) -- farmed organically and biodynamically.
Barn Swallow, ÆppelTreow Winery (WI).
Off-Dry, Stem Ciders (CO).
Fruit:
Pineapple, Restoration Cider (WI) -- just the right amount of pineapple.
Mango Grapefruit, Loon Juice (MN) -- juicy, easy to like.
Still looking for a local rhubarb cider (Lilley's Rhubarb is good, but it's in England).
Herb:
Lemongrass Lavendar, Hidden Cave Cidery (WI) -- a nice blend of flavors, hopped.
South Island Tea, Duluth Cider (MN) -- raspberries, black tea, hopped.
Basil Mint, Seattle Cider (WA).
Zoso Mojo, Cider House of Wisconsin -- like a Mojito, but better!. Sadly, Cider House closed their doors in 2020 because covid; this was one of my all-time favorite ciders. Meowee Wowee (ginger/lemon) was also delish.
Spiced:
Cuppajo, Number 12 Cider (MN) -- coffee.
Las Lajas, Duluth Cider (MN) -- coffee.
Dubliner, Minneapolis Cider (MN) -- Irish coffee. Apparently people in the Minnesota like their coffee. :)
Yellow Belly Ginger, Sapsucker Farms (MN) -- just the right amount of ginger.
Chaider, Schilling Cider (WA) -- if you like Chai, give this a try!
Wood aged:
Banjo, Stem Ciders (CO) -- aged in a whiskey cask, just the right amount of whiskey flavor.
Hot:
El Chavo, Blake’s Hard Cider (MI) -- Mango & Habanero, on the sweet side.
SWEET
Blood Orange, ACE Cider (CA) -- I dilute it with a dry cider or fizzy water to cut the sweetness.
DRY
The Cider Farm (WI).
Island Orchard Cider (WI).
If this was helpful, please drop me a line!