I was recommended a few ciders over the weekend and reluctantly gave in. Unfortunately, I'm a very stubborn person. Sometimes that plays into my hands just as it sometimes doesn't . Surprisingly, I can go for crisp glass of cider once in a while. I really enjoy coming across some bubbly textures in beers I try. I find that I get more of that texture when I drink some ciders.
To me, a good one has to have that perfect balance I mentioned earlier. Not too sweet. Not too sour. We do have Arsenal Cider House here in nearby Lawrenceville. I've only had two of their offerings - Fighting Elleck and Picket Bone Dry. Both are excellent. Tart, sweet and dry. Arsenal has a lot more that I haven't yet come across. Hauser Estate Winery in Adam's County provides us with Jack's Cider which is also another great cider choice. This weekend left me pondering one question. Do those of us in the craft beer community accept ciders into the realm of craft? I've never really thought about nor actually spent time looking into it.
Gettysburg's Dobbin House Tavern is a bad place for photographing cider. |
Personally, I'd include cider in the craft category. It's all based on taste and personal preference and not what some association writes down on some important piece of paper. Yet, people still find ways to fight over such things. Just end the world now and spare me the stress.
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