Review: Ace Perry Hard Cider
Ace Perry Hard Cider was introduced in 1996. It was the second cider produced in Sebastopol California by the California Cider Company. All natural apple and pear juice and Champaign yeast are blended and fermented 10-14 days. It is then cold filtered four times and carbonated before bottling at 5% alcohol. Read more 
Review: Woodchuck Summer Hard Cider
Woodchuck Summer Hard cider was originally introduced in select markets in 2010. One year later it was released Nationally April 2011. It is one of four seasonal Limited release ciders Woodchuck creates in Vermont with locally grown apples. Blueberry juice is infused before bottling or canning at 5% alcohol. Read more
Review: Woodchuck Spring Hard Cider
Woodchuck Spring Hard Cider was originally released in 2011. It is available January-March each year but I was lucky enough to find some still available at my local liquor store. With a one year shelf life don’t worry about drinking any Woodchuck Limited Release Cider out of season. Their Spring cider combines locally grown apples with maple syrup from Vermont producers to create a truly unique taste. Read more
Review: Ace Pineapple Hard Cider
Ace Pineapple Hard Cider is the seventh and newest cider created in Sebastopol California by the California Cider Company. It is the first but not for long only Pineapple hard cider currently made. All natural apple and pineapple juice and Champaign yeast are blended and fermented 10-14 days. It is then cold filtered four times and carbonated before bottling at 5% alcohol. Read more
Review: Magners Irish Cider
Magners Irish Cider is made in Ireland with 17 varieties of apples, all grown in Ireland. These 17 apple varieties are Michelin, Dabinett, Yarlington Mill, Bulmer’s Norman, Tremlett’s Bitter, Breakwell Seedling, Taylor’s, Harry Master’s Jersey, Medaille d’Or, Reine des Pommes, Ashton Bitter, Bramley’s, Grenadier, Brown Thorn, Brown Snout, Vilberies, Improved Dove. The apples are pressed and filtered the same traditional way they started making cider in 1935. The juice is then fermented using several unique yeast strains including those present in the fruit. After fermentation the cider is matured for up to two years. During this maturing process a secondary fermentation process takes place giving Magner’s it’s unique taste. Read more
Review: Crispin Blackberry Pear Cider
Crispin Blackberry Pear cider, previously known as Fox Barrel Blackberry Cider, is naturally fermented using 100% pear juice not from concentrate. It is cold filtered for extra purity and infused with natural blackberry juice concentrate and back sweetened with pear juice concentrate. There is no sugar, colorants, sorbate or benzoate preservatives added. Crispin started making cider in 2004 in Minnesota. In 2010 they acquired Fox Barrel cider and moved all production to their plant in Colfax California. In 2012 they were acquired by Miller-Coors. Read more
Review: Sonoma Cider The Pitchfork Pear Cider
Sonoma Cider The Pitchfork Pear cider is made in Healdsburg California. It is one of three cider flavors they introduced in 2013. It is made with Organic hard cider from US grown apples, organic apple juice, natural pear flavor and organic vanilla. No sugar or sulfites are added. Read more
Review: Sonoma Cider The Hatchet Hard Apple Cider
Sonoma Cider The Hatchet hard apple cider is made in Healdsburg California. It is one of their three cider flavors that were introduced in 2013. Founder and CEO David Cordtz was once the Sales Manager and Cider Maker at the California Cider Company the makers of Ace Cider. He also was CEO at Vibranz Tea, and CEO and Founder of Sonoma Sparkler. Forbes Magazine name the Sonoma Cider Company one of the nine hottest startups of 2013. They start with small US grown organic apples because they yield bigger more intense flavor and pair both sweet and tart varietals. The only other ingredient listed on their label is Organic apple juice. It is sold in four pack bottles that are green and feature an embossed Sonoma Cider. Everything including the weight of the bottle and the $9 I paid for a four pack tells me this is a premium product. Read more
Review: Woodchuck Amber Hard Cider
Woodchuck Amber Hard cider is generally given credit for restarting the American Cider industry when it was introduced in 1991. It was created in a winery the size of a two car garage in Proctorsville Vermont. While they had already been producing their Vermont Old Fashioned Hard Cider, which weighed in at 12% alcohol, the decision was made to create a lighter more refreshing cider. By 1996 they were producing half a million cases of cider. I guess they made the right decision. Woodchuck Amber is made with McIntosh, Red Delicious, and Cortland apples freshly picked in Vermont. These apples are fresh pressed and Champaign yeast is added to the juice to start the fermentation process. After cold filtering all natural ingredients are added in the blending tank to give it a distinctive taste. Read more
Review: Hornsbys Hard Crisp Cider
Hornsbys Hard Crisp Cider updated their packaging and recipe November 2013. This comes two years after E&J Gallo sold Hornsbys to the C&C Group. The C&C Group is the Irish parent of many cider brands including Magners and more recently Woodchuck. Hornsby’s was the number two selling cider in the US when they were acquired, but they have seen their market share fall under increased competition, so a change was needed. After moving production from California to the Vermont home of Woodchuck Cider it appears Hornsby’s may now be made in Ireland as their new label states that it is imported by WM Magner Inc. Read more