French hard cider is often my "go to" for a refreshingly funky apple beverage. But recently I found a more locally based product; Bad Seed Cider,a Highland Hills, New York state-based producer. Devin Ritter, one of the owner-brewers periodically sells his brew at the Union Square Green Market. If you get a chance to visit the market, try to find him. He'll give you an education in cider varieties. Meeting him, I purchased a few bottles of his "IPC," which uses IPA beer yeast, along with some "semi dry," which Devin said wasn't quite as funky as French cider but has similar crispness. What I like about these ciders is the clean taste, effervesence more akin to a champagne. They drink well and go good with almost any food.
Cidre, or cider, is a refreshing apple beverage with a bit of alcohol. It's been a favorite of mine since I was introduced by my brother when I was a wee lad. Sundays we'd sometimes enjoy a lobster brunch, drenched with butter and quenched with, what else, cider!
On a recent outing to the supermarket, I found a bottle of Cherry Tree cider, produced by Original Sin. Black and sitting in the craft-beer section of the market, it comes in non-descript bottles but has a highly describable impact. Refreshing, delicious, satisfying. I have heard of Belgian kriek, the Belgian ale that's cherry flavored, and generally I detest flavored drinks, but my curiosity prevailed. Fast forward - a long 13 hour day, a cold bottle of cherry cider in the fridge, and some liver pate, ok....pop!
It's almost a shade of rose, with a bouquet that's not overly dry and not coyingly sweet, well balanced. It reminds me of Norman cidre more then most of the other ciders I've had on the market that usually are either too sweet or extremely dry and with out complexity.
Oh, and it went great with liver pate and German mustard!