Posted: February 11th, 2008 | Author: Stacy | Filed under: Beer Reviews, Cider, Commercial Brew, What's that in your fridge? | 6 Comments »
Blackthorn CiderThe first time I had a hard cider wasn’t in England. I was 16 when I was in England and in our academic program we weren’t allowed to drink unless we wanted to be shipped back to the states (which did actually happen to some kids). No, the first time I had a cider was at a British-style pub here in Portland,
The Horse Brass Pub. And the cider they had on tap was
Blackthorn, which at the time I thought was pretty tart and interesting! It seemed so dry and champagne-y, and quite different from the Guinness I usually ordered at the Horse Brass.
So now that I’m on the cider train, I decided to buy a bottle of Blackthorn over the weekend. We cracked it open last night, and much to my surprise it tasted really sweet and juicy, not dry like I remembered. Have my taste buds changed so much? Apparently so! The cider I made in the fall is far more tart and dry — think geuze — than this so-called dry cider. Not that I’m complaining, but it’s amazing what 12 years will do to your perception of flavor. Back then, I didn’t like cilantro or seafood, either.
Another huge change for Blackthorn is their branding! The branding I know and remember is semi-gothic and mildly druidic in nature. But if you go to the official Blackthorn site, you’ll see semi-clad Asian vampire lesbians and people with tribal tattoos! Even more awesome is that I recognize their “models” from a Photodisc CD called “Faces of Diversity.” And their new slogan — “piercing refreshment” — is supposed to make Blackthorn appeal to an alternative crowd? C’mon! In Britain, cider is a kids’ and ladies’ drink, not the preferred drink of hardcore alternaBrits. I really wish I could hear the marketing pitch on that one…
While hardly an extreme cider that will quench the thirst of a thousand angry rebellious tattoo artists, Blackthorn cider is a tasty refreshment and is definitely best on tap.
Or, you could make your own cider…
Posted: January 30th, 2008 | Author: Stacy | Filed under: Beer Reviews, Cider, Craft Brew, Gluten-free | No Comments »
Spire Mountain CidersI first encountered
Spire Mountain ciders about eight years ago when an ex-girlfriend’s mom bought some while working at a wine shop. It was markedly different from the ciders on the market then, balancing sweet apple flavors with a light dryness. Most US ciders were overly sweet, and UK ciders a bit too dry and bubbly. Spire was just right, but hard to find outside of the Seattle area. Fortunately,
Fish Brewing in Olympia purchased Spire Mountain and currently distributes their ciders far and wide — or at least as far as Portland.
I haven’t consumed much cider in the last few years, I have to admit. It really only sounds good on a hot summer day, and even then I’d rather have a beer. But I had a Spire pear cider the other night and was reminded of how tasty their ciders are. The pear cider is light, crisp, sweet but not cloying, and nicely carbonated and smooth to drink. I’d be interested in how their pear cider turned out if it weren’t a mix of pear varieties. A comice pear cider made with a champagne yeast would be delicious!
I do prefer the apple cider to pear, as it’s a bit more crisp and tart. Once upon a time, Spire made a “spiced apple” cider that was a bit darker and heavier that was great winter drinking material. Perhaps their Dark & Dry (as pictured on the right) fills that gap. I’ll have to look for it.
I’ll post about making cider soon, since I’ve got my second batch of cider bottled now and am nearly out of our first batch. Talk about easy home brewing!