Drink of the Week: Local Hard Cider


Drink of the Week: Local Hard Cider

Fall is falling in the District, which means sweaters, apple picking, and pumpkin-spiced everything for the foreseeable future. Among these fall staples growing in popularity in recent years is local hard cider, fermented with love throughout the D.C. region.

Although often relegated to the bottom of the beer list, this boozy beverage is vastly different from its hoppy menu-mate. For one thing, cider is more of an apple wine than an apple beer, made by combing fruit juice with yeast and left to ferment until boozy, pungent, and flavorful. Small-batches of apple cider are also often much more complex than the cloyingly sweet commercial versions bar patrons are accustomed to downing.

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