The Best Hard Cider Is Light, Crisp, and Refreshing

Hard cider’s most passionate fans are seriously loyal. But for most of us, this isn’t something we choose on a regular basis. But the category is now more exciting than ever. Producers around the world produce excellent hard cider using a variety of local apple varieties, blends and aging techniques.

Cider is “a very broad product,” says beverage director Randy Hayden. Slater Hospitality -most Ponce City Market in Atlanta.

“I was spoiled for cider early on by being introduced to organic cider from France,” says Hayden. “I was introduced to great producers like Eric Bordelet and (Domain) Dupont Cidre. This cider exhibits tons of minerality and pure, dry apple flavor while drinking like champagne. Cider is a great low ABV option as well as a fun, refreshing drink.

Hard cider styles have evolved over the years.

“In my opinion, the era of sweet hard cider is over,” says General Manager Ethan Schneider. Herd Rules in Charleston, South Carolina. “I’m looking for someone who puts a handful of apples and pears on a clean base to create a crisp, dry, fruity cider. Artifact Cider Project ‘Long Way Back’ is my perfect autumn wine. (It’s) made from 100% McIntosh apples. “This has a wonderful acidity that highlights and enhances the flavor of the apple.”

Schneider also recommends: Blake’s Imperial Hard Cider“If you like your cider a little on the sweeter side. The higher residual sugar content is a byproduct of being a higher ABV of about 8%,” he says. “It’s very effective but doesn’t sacrifice any of the bright apple flavor you’re looking for.”

“(My) favorite ’boutique’ cider Potter’s Grapefruit Hibiscus Session Cider. “There are some hidden gems throughout their portfolio, but this one is especially great for warmer climates like South Carolina, where fall seasons sometimes get as high as 80 degrees,” he says. “Light, slightly summery, floral and vibrant, perfect for watching the game out with some friends.”

We reached out to other leading beverage professionals across the country for their hard cider selections. Here’s what they recommend.

Astarbe Sagardotegia Espumosa Byhur 24

Food and Wine / Sidrería Astarbe Sagardotegia

“Astarbe has been producing cider for over 500 years and Byhur 24 is produced using the traditional Champagne method,” says sommelier Christian Shaum. Asador Bastian in Chicago. “This means that after the initial off-dry cider is created, yeast is added and the cider is placed in a bottle, where it undergoes secondary fermentation, achieving natural carbonation. After this secondary fermentation, it is then aged for 24 months, resulting in a dry and complex (Basque) wine.” A cider emerges.

In this expression, one of the oldest ciders from the Basque Country of Spain, traditional method This results in a fresh, fruity sparkler with balanced acidity. Try pairing this with a rich, hard cheese like Parmesan or aged cheddar.

Crispin Cider

Food & Wine / Crispin Cider

“Delicious and refreshing, it’s literally like drinking a crisp apple,” says bar chef John Olson. Giulia in Minneapolis. “Perfect for long walks along the Mississippi River.”

Of course, you don’t have to be on the banks of the Mississippi to enjoy Crispin. The interplay of dryness and sweetness produces a cider that is both generous and refreshing. And at just 5% ABV and no added sugar, it’s easy to have more than one.

Eden Cider

Food & Wine / Eden Cider

“(It is) a 100% sustainable, woman-owned small business featuring ice, appetizers, sparkling and small-batch hard ciders,” says Bar Manager Teresa Spigelmyer. Relic Room In Gatlinburg, Tennessee. “Cider ranges from pear to blackberry to lavender and is refreshing any season of the year,” says Spigelmyer.

Eden’s Brut Nature Champagne Method Cider is a particular standout. It is a labor of love that requires a second fermentation in the bottle, matured for at least 18 months, and decanted by hand. This is the perfect cider for the table, with layers of biscuity flavor along with refreshing apple notes.

Gypsy Circus Queen of Swords

Food and Wine / Gypsy Circus Cider

“Gypsy Circus’ Queen of Swords Cider is my go-to for cozy nights in,” says bartender Gabe Zamora. Paloma Scratch Kitchen In Pigeon Forge, Tennessee. “Its semi-sweet, appley goodness warms me like a crackling fire. “This is the best local cider for those cool fall evenings.”

This expression of the Tennessee-based cider is a pleasantly textured cider that is bottled unfiltered, making it perfect alongside a variety of foods. Its notes of honey and apple make it the perfect accompaniment to light meats like pork chops.

Haykin wine

Food and Wine / HAYKIN FAMILY SHIRTS

“Haykin Cider from Colorado is light, crisp and incredibly drinkable,” says Food and Beverage Director Andrew King. junto in Columbus, Ohio. “It is produced using single varieties, allowing each batch to have different flavors. Haykin cider ages like a fine wine.”

Vintage dating allows the cider to express the unique circumstances of that year. Haykin tends to produce higher-carbonation ciders than normal. The combination of assertive bubbles and the absence of additives such as sugar and acid leads to different expressions of the apple varieties used, the characteristics of the vintage and the region that unites them all.

Herout Mikro-Cuvée N°1

Food and Wine / Maison Herout

“For a real treat, try Herout’s barrel-aged, semi-dry offering of Calvados. (It) is fermented with native yeast and is available in both sparkling and non-carbonated styles,” says Jessica King, co-owner and operator Brother Wolf In Knoxville, Tennessee.

This organic cider comes from the Cotentin AOP in northwestern France, where Maison Herout’s roots date back to 1946. The cider experience shines through with this standout bottling. Three months in ex-Calvados barrels added complexity and a bit of tannic structure.

Le Père Jules Cidre Brut

Food and Wine / Le Pere Jules

King also recommends the French-made Le Père Jules Cidre Brut. “This offering from Pays d’Auge is slightly sweet with musty vanilla undertones and light tannins,” he says. “Super delicious from start to finish.”

The Desfrieches family has been producing serious cider for generations in the village of Saint Desir in Normandy. Their process involves harvesting the apples by hand and then resting them for two weeks to concentrate their sugars. Similar to the making of champagne, secondary fermentation is initiated in the bottle itself.

Lost Boy Cider Comeback Boy

Food and Wine / Lost Child Wine

“(It’s) a great dry cider,” says bartender Marlos Gudiel. Opaline Bar and Beerhouse “It has a bold flavor with a hint of white wine, which makes it truly unique,” said Washington, D.C.

Lost Boy Cider, based in Northern Virginia, has become a major regional cider. Made from Virginia Shenandoah apples, this 6.9% ABV bottling is versatile with everything from cheese to meat and even fish.

Milk and Honey Apple Cider

Food & Wine / Milk & Honey Apples

“Milk and Honey’s heirloom cider is a personal favorite—made from heirloom apples that are crisp, aromatic, and have floral, fruity, spicy, and honeyed notes,” says Olson. “St. This cider from St. Joseph, Minnesota is worth every sip and takes you straight to an orchard. It’s perfect to the touch and ideal all year round, especially in autumn.

Milk and Honey produces several vintage ciders, most of which express the true character of the apple variety or blend used. Crafted with minimal intervention, it showcases the breadth of aroma and flavor that great dry cider can carry.

Noble Cider Spice Merchant

Food and Wine / Noble Cider LLC

“Noble Cider Spice Merchant from Asheville (North Carolina) is a spicy, not-too-sweet chai wine perfect for fall weather,” says purchasing manager Aaron Weber. Connection and Fixing And Duckworth’swhich has multiple locations in the state.

This unique drink is enhanced with Asheville’s tea AppalaChai!A local chai brewery. The result is a cider that sings with spice notes of cardamom, cinnamon and clove.