Cider Features


The minute I spoke to Sean at, I suspected he might have some experience drinking cider. From his charming accent to an interest in rugby and single malts — well, you can imagine, I’m sure! So his online magazine dedicated to beer, wine, spirits, travel, and fun seems to be hitting the spot. Subscribe to the free weekly newsletter or check them out online at

Sean was ahead of the cider curve with these comments, posted in August 2008:

The mention of cider in the US takes most Americans’ thoughts to the cloudy, amber, delicious, but decidedly non-alcoholic beverage found in groceries and farm stands in the fall. Ask for a cider in the UK and Ireland and you will be presented with a very different drink. Here cider is most often clear, carbonated, and most definitely possessing alcohol. Many in the states still refer to this variety as hard cider.

To be fair, cider has been growing in popularity in US bars, restaurants, and taverns for the better part of two decades. Its growing popularity has far more to do with a slow and steady word of mouth rather than an assertive marketing blitz. Cider simply appeals to a wide range of palates. It’s a great substitute for a beer-fatigued palate (or for those who don’t enjoy beer if that can be imagined…), ideal for those seeking refreshment, and often a great partner to food – especially pub food. For me, there is no better accompaniment to fish & chips than a good dry cider. The natural acidity and mildly tart flavors cut through fried food while the crisp apple flavors compliment the flaky white fish. It’s a perfect marriage of food and drink.

Sean’s team reviewed four of our ciders, and ciders from around the world too. Take a look at BevX’s reviews of Farnum Hill, Samuel Smith, Strongbow, Christian Drouin, and Tieton Cider Works — and then tell us what you think.

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