Downeast Cider House: visit recap

After my business trip was over, I extended my stay in Boston to visit Downeast Cider House located in East Boston. My extra day was Tuesday, exactly the day when their taproom is closed. So I sent an email to the Downeast Cider team and explained the situation. Luckily, Max replied that he would be happy to meet me at the taproom and sample a few ciders with me.

img_0116As for some background information, the first time I came to Boston two years ago, cider from the Downeast Cider House was the first Boston cider I have ever tried. And, frankly speaking, I instantly fell in love with. Furthermore, I was so fascinated with their cider that I even considered applying for the position of cider maker, which was open at the time. Downeast Cider House was established in 2011 by two college students Ross and Tyler who instead of taking the exams and graduating, prefered to make hard cider. Over the years the company has grown and expanded and the production site had to move from the first location in Back Bay to East Boston. As for the visit, Max let me try their regular ciders and special releases. Afterwards, Max gave me a tour of their premises and explained all production steps.
img_0135For their cider, the Downeast Cider team uses culinary and table apples such as McIntosh, Red Delicious, Cortland or Gala, which come from Massachusetts and surrounding states. The juice is pressed at the orchards and delivered to the facility in East Boston where it is fermented with a pale ale yeast. img_0132Once the sugar concentration drops to the desired level, cider is pasteurised at high temperature for 30 seconds. Subsequently, cider is either canned or eventually matured in barrels (special releases).

Their current canning line is capable of producing 90 cans per minute so during a 10-hour shift they can get lots of cider into cans! Also, Downeast Cider wants to upgrade their canning line with the beginning of the new year to a more effective canning line capable of producing 200 cans per minute.img_0137

img_0117In their taproom, I’ve tried their Original Blend (their flagship cider), which is the first cider they ever released, Double Blend, Drier Side, Aloha Friday (with pineapple juice), Drier Side Hopped Grapefruit, Celebracion (special release blended with lime and aged in tequila barrels), and Hard Arnold (special release blended with Earl Grey tea). I don’t have any detailed tasting notes for you as most of the time I was speaking to Max and asking all the details related to their cider production. But, you could tell that the Original Blend is used as the base for all of the ciders from their range. All ciders were unfiltered, with a similar level of sweetness, except for Drier Side, as well as the tartness. They were all dangerously easily drinkable and very tasty, which doesn’t necessarily mean that they were very complex or full-bodied. But they tasted good anyway. Only, I was the least fond of the Drier Side, which was very watery and thin. But as for my favourite, I couldn’t really decide between Double Blend, Drier Side Hopped Grapefruit, Celebracion and Hard Arnold. In the end, I thought that the Double Blend was my personal favourite.

I wish to thank Max from the Downeast Cider House for letting me try their ciders in the tap room, explaining all production steps and showing me around. Also, for being patient and answering my countless questions.  Should I ever return to Boston, I’ll try to visit the taproom during opening hours.

For more information about the cider scene in Boston and tasting notes of the Original Blend and X Cunard No 44 from Downeast Cider, read my latest blog post.

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Cider scene in Boston, MA + tasting notes

Imagine my excitement when my company asked me to travel overseas to Boston. Although I have already been to Boston two years ago and tried a few local ciders, I didn’t really focus on the cider scene that much at the time. So once my business meetings were over, I went on a cider exploration.img_0149Unfortunately, Boston doesn’t have a cider bar dedicated only to cider. But from my observation, cider is offered in almost every bar/pub or restaurant in Boston. Most cider brands that you can find include local cider makers from Massachusetts, New England or at least from the East Coast. Only Irish pubs seemed to traditionally stick to Magners. In addition, you may also visit one of the taprooms run by local cider makers, Bantam or Downeast Cider and try their flagship ciders or special releases.

As for retailers, most supermarkets or liquor stores carry cider in 4-packs, which for someone like me who wants to sample more, without drinking more is a problem as none of the vendors agreed to break up a 4-pack for me and sell a single can. This forced me to sample cider in restaurants and bars.

Here is what I’ve tried during my visit to Boston:

Prospect Ciderworks Paradise (ABV 6%; 9 USD per 473.18 mL can in Babbo Pizzeria)img_0053

Prospect Ciderworks is based in the South of Boston. Paradise is a cider made with orange peel and grains of paradise and fermented with a Belgian ale yeast. It’s a tribute to Belgian Witbier. Appearance: very cloudy, yellow, lightly sparkling, no foam. Medium body. Aroma: orange, cloves, yeasty, bubble gum, a bit of coriander-like note. Taste: medium dry with low to medium acidity, Campari taste, orange, a touch of bitterness. Overall: Interesting, smells like a witbier but tastes like a Campari based cocktail. The taste finishes quickly and doesn’t linger on. No apple flavour at all. But I wouldn’t mind having it again. 3.5/6

Citizen Cider The Dirty Mayor (ABV 5.2%; 7 USD per 473.18 mL can in Back Bay Social Club)img_0076

Citizen Cider was established in 2010 and comes from Vermont. Their Dirty Mayor is a ginger-infused cider. Appearance: clear, pale straw, no carbonation, no foam. Low to medium body. There are signs of carbonation when I pour it into a glass. Aroma: ginger beer, fresh yellow apples with a hint of green apples. Very nice and clean nose. A hint of honey. Taste: medium dry with low acidity, light spiciness, freshly picked green and yellow apples, light watery, no astringency. Overall: It tastes like a ginger beer mixed with some apples. Pleasantly spicy, but not overly spicy hot. Good length. Could be less sweet to my palate. Paired well with oysters. I could have it again. 4/6

Citizen Cider Unified Press (ABV 5.2%; 7 USD per pint in Vito’s Tavern)img_0107

Another cider from Citizen Cider. Unified Press is their flagship cider made from locally sourced apples. Appearance: clear, pale golden, lightly sparkling, no foam. Low body. Aroma: fresh green apples. Nothing more I can get. Taste: medium dry with low to medium acidity, lightly vinous, fresh green apples, Granny Smith apples, low apple-seed bitterness. Overall: After tasting the Dirty Mayor from their range, I had similarly high expectations but their Unified Press disappointed me. It tastes ok but doesn’t stand out in any way. I wouldn’t buy it again. 2.5/6

Angry Orchard Strawman (ABV 10%; 14.99 USD per 750 mL bottle from Star)
img_0097Angry Orchard doesn’t need any introduction. Their Strawman comes from their Ciderhouse collection. It is a blend of culinary and bittersweet apples from Italy and France (likely concentrate?) that was aged on oak. Appearance: cloudy, dark amber, high carbonation with large foam that only slowly dissipates. Low to medium body. Aroma: sweet apple juice, apple mousse, baked apples, apple pie. Taste: dry with high acidity, medium astringency, lemon, fresh green and red apples. Alcohol note, light bitterness, light bitterness, apple skins, vanilla and brandy notes. The taste lingers on. Overall: it’s a farmhouse style cider so it’s clearly not for every palate. It is different to any European cider I’ve tried so far. I can imagine it would pair well with food. Very enjoyable. I could have it again. 4/6

Downeast Cider Original Blend (ABV 5.1%; 7 USD per pint can in Shay’s Pub and Wine)img_0173

Downeast Cider is based in East Boston. Original blend is their flagship cider made with culinary apple varieties such as Gala, McIntosh, etc and fermented with a pale ale yeast. Appearance: cloudy, pale orange, low carbonation, little fizz. Low to medium body. Aroma: red and yellow apples, orange.Not strong. Taste: medium dry with low acidity, red and yellow apples, orange, no astringency. Taste of alcohol. Overall: The Original Blend is extremely refreshing and dangerously drinkable although it’s structure is rather one-dimensional. Anyway, a cider that can please every palate. The amount of sweetness is just right. I would and actually did buy it again later. 3.5/6

Downeast Cider X Cunard No 44 (ABV 7%; 9 USD per pint in Cunard Tavern)img_0142

This particular cider was created exclusively for Cunard Tavern from East Boston. After fermentation, No 44 was aged in rye barrels. Appearance: cloudy, pale orange, low carbonation, little fizz. Low to medium body. Aroma: fresh juicy apple, red and yellow apples, orange, vanilla. Taste: medium dry with low acidity, fresh apples, pineapple, whisky and barrel notes, vanilla, light taste of alcohol, orange, light astringency. Overall: It is pretty obvious that it must be their Original Blend that was aged in rye whisky barrels. Similarly to the Original Blend, it’s extremely refreshing but with more depth thanks to the barrel-ageing. I loved it. 4/6

Urban Farm Fermentory Super Dry Cidah (ABV 7%; 7 USD per 354.88 mL can in Grafton Street Pub & Grill)img_0155

To be honest, I haven’t heard of them before. Urban Farm Fermentory is based in Portland, Maine and for their ciders, they use only wild yeast. Appearance: cloudy, pale straw with green hues, no carbonation, no foam. Low body. Aroma: fresh yellow and green apples, a hint of sulphur, vinegar, hints of funk. Taste: off-dry with medium to high acidity of lemon, watery, low bitterness, a hint of grapefruit, lightly vinous, yellow and green apples. Quick finish. Overall: Super Dry Cidah reminded me of ciders from the Polish cider maker Smykan, which are also natural, off-dry with hints of funk. However, in contrast to ciders from Smykan, the Super Dry Cidah finishes quickly and tastes too watery. Well, I enjoyed it anyway. It would pair great with food. 4/6

Anxo Cidre Blanc (ABV 6.9%; 9 USD per 473.18 mL can in Grafton Street Pub & Grill)img_0166

Anxo is a cider maker from Washington, DC. Their Cidre Blanc is made from Gold Rush apples and fermented with a Sauvignon Blanc yeast. Appearance: almost clear, pale straw with a light greenish hue, low carbonation. Low body. There are signs of carbonation when I pour it into a glass. Aroma: not much. Sulphur is the dominating aroma on the nose, a hint of yellow apples. Taste: dry with low acidity, watery, a hint of yellow apples, watery, a champagne note. Overall: I heard so much about Anxo but now that I’ve tried their Cidre Blanc I felt disappointed. Unpleasant off notes, watery with a quick finish. With this cider, I don’t think you can conquer European hearts. 2.5/6

Bantam Rojo (ABV 5.4%; 6.5 USD per 473.18 mL can in John Harvard’s Brewery & Ale House)
img_0171Although Bantam is based in Boston, I couldn’t find many bars stocking their cider, at least in Back Bay in Boston. Rojo is made from locally sourced apples, fermented with an ale yeast and aged with sour cherries and black peppercorns. Appearance: clear, orange with reddish hues, low carbonation, no foam. Low body. Aroma: not so much on the nose. Sour cherry, crackers, bread. Taste: medium dry with low to medium acidity of sour cherry, watery, lingering sour cherry. Overall: Rojo is quite tasty but lacks structure and intensity in both aroma and taste. Cherry flavour is indeed subtle but so is the apple flavour. I couldn’t get any black peppercorn note. Just an average drop. 3/6

In summary, perhaps I’ve sampled only local mainstream ciders, but overall, my impressions are almost exactly the same as those I had after tasting ciders in Toronto. I’ve tried many ciders from a few cider makers from the East Coast of the U.S. Many ciders were made with unique spices or fruits and fermented with various yeasts. Only rarely you can see such amazing creativity in Europe. Nevertheless, most ciders lacked structure, depth and intensity of taste and aroma. All were drinkable but lacked quality. Only the Strawman from Angry Orchard stood out a little. For an average cider drinker, it is perhaps the overall taste impression that counts but if the current trend will continue, cider in the U.S. will never become a world-class quality beverage just like it was in the case of wine from the Napa Valley or even American craft beer. Wake up! Make cider that is not one-dimensional but has an array of flavours, intensive nose and lively and long palate. Unless cider making is just a business venture for you.

B. Nektar The Dude’s Rug

B. Nektar is a cidery, meadery and brewery based in Ferndale, Michigan, U.S.A consisting of Brad, Kerri and their friend Paul – three passionate home brewers. An idea to make a living out of creating beers, meads and ciders began to grow after Brad and Kerri’s wedding when the guests gave very positive reviews about their homemade mead.  When Kerri lost her job in 2006, the trio decided to turn brewing into a full-time business. Today B. Nektar is one of the largest meaders in the U.S. and their products are distributed also in several European cities like Berlin.Company: B. Nektar
Place of Origin: Ferndale, Michigan, U.S.A.
Ingredients: apple cider, chai tea (black tea with cardamom, clove, cinnamon, ginger and vanilla)
Sweetness as per label: sweet
ABV: 5.5%
Package type: draught
Recommended type of glass: pint glass or white wine glass

Appearance: pours a clear deep, dark amber with no head. Slightly sparkling. Body is low to medium.

Aroma/Nose: the nose is moderately strong with notes of caramel, coca-cola, tea and hints of cinnamon, cloves, vanilla and cardamom.

Taste: my first taste is medium sweet, light watery with the low sourness of a lemon. Further notes are of tea, lemon, vanilla, cloves with low astringent taste. It gently numbs the tongue – due to eugenol present in cloves. The finish is lightly citrusy with chai spices and a hint of astringency.

Overall: Jenia from the Muted Horn told me that The Dude’s Rug tastes like Christmas according to her. I would rather compare The Dude’s Rug’s to coca-cola yet made from natural ingredients, with a much deeper taste and better length. Despite many delicious notes of spices, I thought it was refreshing and tasted pleasant on this hot day in Berlin. But to my palate, it was too sweet. The longer I drank it, the less I wanted to take another sip. So this is definitely a thing for those who prefer their cider on the sweeter side. Sadly, I couldn’t pick up any apple notes. Summarizing, an interesting and nicely balanced…Christmas cider or natural coke. 4/6

Availability: B.Nektar ciders seem to be widely available in many European craft beer bars. In Belgium from Bieres Gourmet

Price: purchased 0.4l from the Muted Horn in Berlin at 5.20 EUR.

Oliver’s Fine Cider Gold Rush #5 Dry

When I mentioned to Tom Oliver at CiderWorld 2018 in Frankfurt that I’m going to review the Gold Rush #5 soon, a cider that he created in collaboration with Ryan Burk of Angry Orchard, NY, USA Tom replied then that this batch sold out unexpectedly quick. And that actually, since Ryan also attended the cider fair, Tom brought samples to Frankfurt so he together with Ryan could blend a new batch of this cider later in the hotel.

Gold Rush #5 was slowly fermented by wild yeasts in old oak barrels and tanks. Also, it underwent a malolactic fermentation.
Company: Oliver’s Cider and Perry
Place of Origin: Ocle Pochard, Herefordshire, UK
Apples: a blend of vintage bittersweet and sharp cider apples from Herefordshire
Sweetness as per label: dry
ABV: 6.5%
Package type: 330ml amber glass bottle with crown cork
Recommended type of glass: pint glass or snifter

Appearance: pours a clear pale amber with an orange hue and a white quickly dissipating head. Lightly sparkling. Body is low.

Aroma/Nose: the aroma is strong, phenolic and slightly citrusy with hints of funk. Also, notes of red apples, cider apples, apple skins, a light smoky note with beeswax.

Taste: my first sip is dry with a touch of sweetness and low acidity of lemon. The taste moves to a light smoky note with a gentle bitterness of grapefruit peel, orange, oak and a very low astringent taste with hints of funk. The aftertaste is extremely long with the lingering gentle bitterness of grapefruit with a smoky note, notes of leather, beeswax and apple skins. All of a sudden a medium to high astringent taste appears in the aftertaste.

Overall: briefly, Tom Oliver and Ryan Burk at their best. Their Gold Rush #5 is a rather light cider with a beautiful and rich array of aromas and proper cider components such as tannins, notes of funk, a very long and extremely pleasant aftertaste with refreshing grapefruit notes. Absolutely gorgeous! It’s like a great play, filled with twists and turns. Like the astringent taste that was almost not detectable when I began the tasting but after around 15 minutes the tannins were almost mouth puckering. Gold Rush #5 is a cider to be enjoyed in sips. Its magnificent flavour is strong, lingers on and on and you don’t want it to stop. However, I can imagine it won’t be a cider for everyone due to notes of funk and strong tannins. For me, it was a pure joy in a glass. I’ll be surely ordering some more. 5.5/6 

Availability: from Tom’s online shop. Locally in London from the Cider House and in Bristol from the Bristol Cider Shop or  in Ham at The Salutation Inn and many others. In Amsterdam from Appels en Perren. In Copenhagen from Holm Cider. In Germany exclusively from CiderKultur.

Price: Gold Rush #5 was a sample provided by CiderKultur.

Starcut Ciders Immortal Jelly

This is really weird. You can barely find any real cider in Berlin, and when you wander the city looking for real European cider made from apples you stumble upon a cider made from various berries coming from a craft cidery Starcut Ciders, based in the Northern Michigan in the US. Berlin will never stop amazing me.Company: Short’s Brewing Company
Place of Origin: Elk Rapids, Michigan, U.S.A.
Ingredients: water, hard cider, carbon dioxide, blackberry puree, blueberry puree, raspberry puree, strawberry puree
Sweetness as per label: semi-dry
ABV: 5.2%
Package type: 355ml brown glass bottle with crown cap
Recommended type of glass: pint glass or white wine glass

Appearance: pours a clear raspberry red with no head. Slightly sparkling. Body is low.

Aroma/Nose: it smells slightly sweet and very fruity of kompot with notes of various berries such as strawberries, blackberries and raspberries. There is also a light watery note to it.

Taste: it starts, surprisingly, with a low level of sweetness and medium to high refreshing acidity. Similarly to the nose, the palate tastes fruity of various berries, mainly blueberries and blackberries with a touch of astringency and bitterness. The aftertaste is dry and sour with notes of berries and a hint of astringency.

Overall: Wow. I actually enjoyed the Immortal Jelly as it’s refreshingly sour and fruity, but still rich with multi berry-flavours and very nicely balanced. I couldn’t taste the apple though. I liked it but in my opinion, this is not going to be a cider for everyone. If you prefer your cider on the sweeter side and don’t tolerate a quite high level of sourness then I don’t think this cider is for you. As for me, I think will keep coming back to Muted Horn, where I bought it to have a glass of the Immortal Jelly. Cheers! 4/6

Availability: I guess you have one more reason to come to Berlin as the Immortal Jelly is only available at Muted Horn, a craft beer bar in Berlin-Neukölln.

Price: purchased from Muted Horn at 5.90 EUR.