Those who know me know I don’t cotton much to added fruity flavors in beers, whether by cofermentation, yeasty manipulation or simple adulteration. There are exceptions, but I find these additions are generally overdone and detract from what might otherwise be good beer. Ciders can be just as bad, although many can be subtle enough for me to enjoy.
Yesterday, Wahine ordered a holiday cider made by Tieton, from Yakima. https://tietonciderworks.com/shopcider-2/#single
Though not listed here, the draught cider was billed as “pecan and apple spice”. The taster was promisingly understated (I’d feared something like a cheap apple spice candle). And so we ended up sharing a pint.
This cider tasted to me as if it actually contained cider apples of bittersweet, bittersharp and crab. It was of a semi-sparkling, semi-dry nature, and a good facsimile of a completely natural cider.
Had we not just finished dinner, I would have happily ordered a second pint of my own.
