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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