Cider Guide
An apple a day, keeps the doctor away
The first time we tasted craft ciders was from Paradise Ciders in Honolulu, the smell of it - crispy, tangy, refreshing - was remarkable. The flavors were robust yet unfamiliar in a way that leaves you wanting more. Before long we had a nice buzz but feeling none the worse. With the craft cider scene just beginning, the growing community of farmers, brew-nerds and mad scientists have given us ciders that varies wildly from style to style and brand to brand. In our minds, cider was no longer confined to being that overbearingly sweet and gross drink.
Variety is the spice of life
With over 7,500 varieties of apples, a bounty of Mother Nature's best fruits like pear, peach and apricot, and innovative fermentation techniques, cideries all over are conjuring up strange yet delectable concoctions - from the crisp and clean Brut Cider from Guthrie Ciderworks, to hopped hybrids like TW Pitchers' Snake Bite that combines the best of lager and cider to create a balanced and not too sweet shandy.
All brawn & no grains
For folks with celiac disease and non-celiac gluten sensitivity, ciders, in our biased opinion, are the best gluten-free alcoholic beverage out there in the wild. This is largely due to its fruity origins, and doesn't contain any wheat, barley or rye.
No Sugar Coating it
Straight up, we hate the sugary aftertaste that mass-market ciders tend to have. That is why the cideries that we partner with create ciders with no added sugar during the fermentation process, which results in a more au naturel & complex taste. Secondly ciders, like red wine, is loaded with antioxidants due to the “superfood” status that apples possess. These characteristics of ciders thus make it a great for food pairings.