That was an awesome post I never would have found that myself.

Now I have to say something about their Spire Cider line since she (their head brewer) spoke about it... I drink the Spire when I at the Fish Bowl my preference is for the Dark 'n Dry but don't be fooled folks that cider isn't "dry" at all. It is drier than their other two but not by far. Don't get me wrong I enjoy it now and again but ciders like Spire are the reason American ciders have a bad name. They are far too sickeningly sweet and nothing like a good ole tradtitional American, English or French cider.

If you think you are interested in craft ciders and want the best cider the Northwest has to offer, go to Gravity Beer Market and try either the Westcott Bay Orchards from San Juan Island or the Wandering Aengus from Oregon. They'll cost a bit more but both companies use vintage cider apples in their blends which makes a huge difference. Cider apple are almost always far too bitter to eat but make nice cider. In my opinion they add a certain kind of earthiness and terrior if you will.

Thats it for today's cider lesson. Anything to add Rick? By the way Rick are your home pressed ciders still aging? Mine are but we should swap samples if you'd like when our batches are complete.

Dave White - "Old Timey Dave"
Oldtime Design & Beverage Blog