Cider Views

Sugary Ciders Kill The Apple’s Promise of Greatness

Sugary Ciders Kill The Apple's Promise of Greatness

If you like your drinks sweet…and I mean sugary sweet, then cider is for you. But if you like your drink to exhibit nuance and layers of flavors and to be interesting, then you are going to need to be relentless in your search if you want to stick to cider. It’s no secret that… Read more »

Recently Reviewed Ciders — Of A Unique Style

Recently Reviewed Ciders — Of A Unique Style

Our three most recent hard cider reviews here at The Cider Journal draw attention to a style of cider that is almost (thought not completely, obviously) associated with Spain. Beyond calling this style “Spanish”, there is no proper name for the tangy, acetic (vinegary), fresh, earthy style of cider we examined most recently. Associated most… Read more »

Five Ways To Be A Proper Cider Geek

Five Ways To Be A Proper Cider Geek

If you are a Cider Geek, chances are that when you ask what cider is carried by the restaurant you are sitting in, the response is either 1) “we don’t currently offer any cider” or 2) “we have Angry Orchard on draft”. As a bona-fide Cider Geek, you have a responsibility to respond to both… Read more »

The Top Rated Ciders from The Cider Journal

Over the past 4 months a number of ciders produced across the country and the globe have stood out at The Cider Journal tastings, earning 4 or more stars. These are the best of the best from our recent tastings and urge you to click through and read the reviews. We also urge to explore… Read more »

The Great Distinctiveness of Normandy Cider

The Great Distinctiveness of Normandy Cider

Organizing hard cider into categories is subject matter that most cidermakers and cider enthusiasts have given thought to at one time or another. This categorization of cider, done primarily to make the beverage more easily explained, is a more difficult task than for wine. Wine fall easily into categories based on which type of grape… Read more »

A Purity of Apple From Washington’s Alpenfire Cidery

A Purity of Apple From Washington's Alpenfire Cidery

It’s always exciting to discover an estate cidery; a place where the apples are grown, picked and make into cider righ there next to the vineyard. Alpenfire, located on Olympic Peninsula outside the small town of Port Townsend is just such a cidery. Somewhere around 1,000 apple trees form the backbone of the Alpenfire orchard…. Read more »

Understanding the Jolly Rancher Green Apple School of Hard Cider

Understanding the Jolly Rancher Green Apple School of Hard Cider

No one ever went broke overestimated American’s love of sugar…in all its forms. This adage is particularly relevant to the world of Hard Cider. Sweet hard cider represents well over 50% of all hard cider consumed in the United States. And when I say “sweet”, I’m not talking about a little bit of natural residual… Read more »

A New Branch of the Cider Revival in Colorado — Stem Ciders Reviews

A New Branch of the Cider Revival in Colorado — Stem Ciders Reviews

Officially launching just over a year ago in Denver, Colorado, Stem Ciders Stem Ciders appears to be riding the craft cider wave and taking the region by storm. We recently tasted the four-cider line up produced by Stem and found them all to be extraordinarily pure and clean renderings of the apple with some a… Read more »

Thoughts on Pairing Hard Cider and Cheese

Thoughts on Pairing Hard Cider and Cheese

Traditionally, it has been the winemakers that have exploited the versatility of cheese to demonstrate how the pleasure of their own product can be enhanced through imaginative and thoughtful pairings. More and more, however, cidermakers and cider lovers are exploring the various ways by which different cheeses can enhance the cider imbibing experience and they… Read more »

Four Degrees Fahrenheit and the Nature of Hard Cider

Four Degrees Fahrenheit and the Nature of Hard Cider

Tomorrow The Cider Journal arrives at CiderCon in Chicago. And if the Interwebs are correct, I’ve learned that at just about the time I exit the steakhouse at which I am dining tomorrow, the temperature should hit somewhere in the neighborhood of 4 – 9 degrees F. The fact that I am not giving away… Read more »