Hard apple cider is a great summertime drink, especially if you鈥檙e gluten-free or just bored with beer. (Hey, it happens.) But if you鈥檝e stuck exclusively to fermented-apple brews, you鈥檙e missing out on a whole world of fruity flavor.
While the apple is still the star of the cider show, more brewers are turning to other fruits鈥攊ncluding pears, berries, and apricots鈥攖o create new cider flavors. It鈥檚 both a matter of taste and a way to deal with a shortage of cider-specific apples in the United States.
Ciders have become increasingly popular (between 2005 and 2012, domestic cider production jumped 264 percent, according to the ), and brewers have had to deal with a dip in apple supply. But instead of approaching this shortage as a crisis, cider producers are using it as an opportunity鈥攁nd a tasty one at that.
Want to ditch the apple entirely? See how your palate responds to these new fruit flavors:
Pear
Pears have a lot in common with apples, including texture and acidity. However, 鈥減erry鈥 (the name for hard cider made from pears) tends to be less tart and more delicate than typical hard apple cider, thanks to the pear鈥檚 higher fruit sugar and lower malic acid content.
One of our favorites is the (5 percent ABV) from the . This 2010 North American Brewers鈥 Association gold-medal winner is brewed in Olympia, Washington, using a blend of Bartlett, Bosc, and Anjou pears. The result is slightly sweet and bubbly like a sparkling wine, which means you can sip it straight from the bottle or go high class and serve it in a stem glass.
Black Cherry
Regions with a lot of apples often have choice cherries as well. Unsurprisingly, brewers take advantage of this crop, which is ripe with crisp cider flavor. While cherries have a short season that peaks in summer, cider producers can stretch this fruit鈥檚 bright notes into fall, making perfect pairings for heavy autumn meals.
In the meantime, beat the heat with (5 percent ABV) from McKenzie鈥檚, located in West Seneca, New York. This refreshing, tangy cider has great summer appeal with a cherry soda鈥搇ike quality and enough apple tartness to avoid being too sweet.
Apricot
If you鈥檙e only familiar with grocery store apricots, which tend to be mealy, dry, and flavorless, then your palate is in for a treat with (6.9 percent ABV).聽
Located in Yakima, Washington, Tieton got its start in the fermented beverage world growing apples at Harmony Orchards. All fruit grown on this third-generation family-owned farm is organic and freshly pressed. While this two-fruit blended cider contains some apples, apricots are the star, giving the drink a semisweet taste and a dry finish.
Elderberry
Seeking a cider with a bit of history? Try (5 percent ABV), brewed in New York City. According to The American Orchardist, a book published in 1822 for professional and recreational fruit growers, adding elderberries gives cider 鈥渁 fine colour as well as flavour.鈥 Original Sin鈥檚 is a good example. Elderberries shine brightest when processed, turning from bland and bitter to sweet and juicy. This dark purple cider is subtle, dry, and not too sweet, offering just enough tartness to create a balanced taste.
Raspberry
Raspberry lovers, take note. (4 percent ABV) by Wyder鈥檚 Hard Cider is one of the best non-apple ciders out there. Wyder鈥檚 started in Vancouver, Canada, before moving to Vermont and was one of the first breweries, in the early 1990s, to offer ciders made from fruits other than apple. Today, Wyder鈥檚 has a strong fan base, thanks in part to Dry Raspberry. This cider has a clean, tart taste with a hint of sugary sweetness and a dry finish.