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Issue link: http://read.dmtmag.com/i/598044
www.cheersonline.com 32 • November/December 2015 H ard cider brings together a number of worlds. It's not uncommon to see this fermented-apple beverage poured at either beer fests or wine tastings. The distinct styles and fl avors appeal to beer drinkers, while the refreshing, nuanced and tannic qualities of cider please wine enthusiasts. That's why you'll see premium ciders featured prominently at bars and restaurants, paired appropriately with food dishes. Some newer businesses have even built their beverage programs around cider. This commitment would not have been possible without the growing interest—and knowledge—of customers. Sales of leading cider brands increased 57.8% from 2013 to 2014, according to research from the Beverage Information Group. Across the overall category, cider sales expanded by 63.1% during that time period. And since 2009, cider consumption shot up 700%. "People in the past had confused all cider to be like [the nonalcoholic sparkling] Martinelli's with alcohol," explains Josh Pinkston, front house manager at Bushwhacker Cider, a new cider pub in Portland, OR. "They thought it was very sweet, like a kid's drink. But now drinkers know that it's none of those things." Like any craft beverage, hard cider can have different characteristics—tart, sour, dry, complex and fl avorful. It's naturally gluten free, and lower in ABV than wine and most craft beers. The wide variety of cider fi ts in with the modern craft movement. There is dry-hopped cider, bourbon- barrel aged, sparkling, smoky or funky. Cider can be The fermented-apple beverage is a perfect match for fall cusine By Kyle Swartz