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4 Hard Ciders To Try This Fall

One of the greatest creations we’ve come up with for apples (besides the apple cider doughnut, of course) is hard apple cider. Who wouldn’t love getting their apple-a-day mixed with a little alcohol? I’ve compiled a list of some of the best hard ciders below, so buy ‘em, try ‘em, and share ‘em with all your friends, because you won’t want to miss out on one of the best parts of the season.

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Angry Orchard’s Apple Ginger Cider

Everyone loves an Angry Orchard cider, so try its apple ginger variety. This one’s sweet with a bit of a gingery kick at the end. Golden in color, it goes down smooth and will leave you dreaming of apples and cinnamon. Though it isn’t local to New York State, you can find Angry Orchard anywhere that beer is sold.

5.0% ABV; brewed in Cincinnati, Ohio

McKenzie’s Green Apple Hard Cider

Because green apples are used to make this zesty cider, the usual sweetness associated with a hard cider is replaced by something a bit tangier. With its 6.0% ABV, your taste buds will get a kick out of this twist on the usual red apple cider. If you aren’t a green apple fan or just prefer something sweeter, try McKenzie’s Original Hard Cider—it’s a little dry, but will definitely deliver on that sweet apple-y finish you’re looking for.

6.0% ABV; brewed in West Seneca, New York

Stella Artois Cidre

Having seen Stella Artois in the refrigerator at home (one of my Dad’s personal favorites), I had to try the company’s cider. Its mellow, apple-centric flavor and low alcohol content make for a light and refreshing drink.

4.5% ABV; brewed in Leuven, Belgium

Adirondack Cider Company’s Mac Hard Cider 

This cider gets its name from the Macintosh apples which are used to create it in our very own state of New York. Honey gold in color, it’s medium-bodied with a crisp finish—a classic that’s demanding to be tried this fall.

5.7% ABV; brewed in Plattsburgh, New York

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About Baked Magazine

Baked is Syracuse University’s student-run food magazine. Founded in 2011, Baked aims to widen food options for SU students by introducing kitchen amateurs to cooking, highlighting local businesses and eateries, and connecting readers to the greater Syracuse food community. It publishes one issue each semester.

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This entry was posted on 09/25/2014 by in SIPS and tagged , , , , .
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