Five hard ciders to try

“While Woodchuck and Angry Orchard continue to dominate the American cider market, their much funkier forefathers are making their way across the Atlantic. Weighing in at 6-percent ABV or less, ciders are a perfect sessionable alternative to wine or heavy-duty craft beers pushing the alcohol-by-volume limits. Like their English brethren, the fermented juice-producing regions of Normandy and Brittany in France and Asturias and Sagardoa in Spain have been churning out pressed gold for centuries, with palate-pleasers ranging from tannic, dry and sweet like Champagne to funky, acidic and yeasty like sour beer…”

Article continues on myAJC originally published on October 27, 2016.

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