10/20/2011
Hard Cider Field Notes - Vol. 1
Many moons ago, I used to drink "Cider Jack" because it wasn't as "bitter" as beer... this was back before my pallet matured, so I really didn't care for the taste of beer...
Anyway, Cider Jack was pretty decent if I recall correctly, but they don't make it anymore.
Tonight on my way to get pizza for the family, I stopped at the packy (which is what it's called in New England) and bought a 6 of "Woodchuck" amber. This is commonly what people think of these days, when they say hard cider, I believe. I've never had it.
Now, granted I did have a couple (or four) Sam Adams Boston Lagers earlier, but I cleansed my pallet with a couple slices of too-hot Greek pizza...
Given that I'm slightly tainted already, take my assessment here with a grain of salt, I guess...
The scent of this is pretty much what I'd expect to get if I mixed apple juice with like, a Bud Light, I guess... Appley... beery...
Taste-wise, it's pretty clean and crisp, but rather sweet... Not quite as dry as I think I'd like. I'm also surprised at how flat it is. I expected a little more carbonation.
All in all not a bad drink. 5%, so about the same as a beer, and next to no carbonation is good as far as drinking lots and lots of them... Oh, and gluten free too apparently. So... that's nice, I guess.
I can see why this is a popular drink though. It wasn't expensive, it's sweet, and it's as strong (if not just a little stronger) than a beer of similar price.
If I made a brew that came out like this, I would not be unhappy. Still though, I think I'd prefer a little dryer. More like a champagne, less like a juice-box.
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If you're looking for something a bit dryer, go with a "British" style cider, like Strongbow or Magners. I find them much more palatable than Woodchuck.
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