Summer is finally here, and with the hot sunny days and warm nights ahead we’re all looking to stock up on our favorite thirst quenchers. Of course, I have my stash of wheat beers, crisp lagers and homebrewed pale ale ready to go for any outdoor social gathering requiring beverages to be served, but I have discovered a new favorite to add to the usual mix: cider. 

Most people have a negative impression of hard ciders, much like people have serious misconceptions and reservations about Rieslings. They think they’re too sweet, too cloying, not nearly bright and refreshing enough, and more for dessert than anything else. But, like the finest Rieslings, hard ciders come in a wide range of profiles with varying degrees of sweetness; not all ciders have to be over the top saccharine, and most of the best, in fact, are not.

The most popular examples of hard cider Americans are exposed to come from England (Strongbow), Ireland (Magners) and other European nations including France and Spain. Recently, there has been a bit of a resurrection of the style among U.S. producers, with more and more domestic offerings becoming commercially available to consumers. Here are some of my top choices:

Crispin: One of my favorite ciders at the moment is called Crispin Natural Hard Apple Cider from Minnesota. Crispin is fermented with a premium apple blend using no added spirit alcohol, grape wine, or malt and contains no added sugar, colorants, sorbate or benzoate preservatives. Crispin comes in three styles: original, light and brut, and consumers are encouraged to enjoy the drink over ice (something that is considered a bit of a faux pas with many other fermented beverages). The original is the most intense in terms of apple flavor while avoiding the dreaded cloying, syrupy sweetness. The light is a great alternative to all those weight-conscious individuals looking for something other than what I like to call seltzer water beer. The brut, my personal preference, is remarkably fresh, effervescent and uplifting. Any of the three are the perfect accompaniment to any lighter summer fare such as grilled herbed chicken, plank grilled salmon and summer salads.

Woodchuck: Though they’re not new to the scene (they’ve been making cider since 1991), Woodchuck is probably one of the best known American cider brands for a reason. They have a fantastic portfolio of offerings including Woodchuck Granny Smith, Woodchuck 802, Woodchuck Amber, Woodchuck Pear and Woodchuck Raspberry. While all of the flavors are tasty and delectable, and the choice is so clearly just a matter of personal preference of fruit flavors, my selection is almost always for the Granny Smith. Bright and vibrant, with a touch of sour acidity, it is perfectly balanced and remarkably refreshing; a drink that any Granny Smith lover will surely appreciate.

Harpoon: While the Harpoon brewery has been making fine craft beers since 1986, it was not until 2007 that they decided to pay homage to New England’s heritage of cider. Made with fresh juice from locally grown apples (including the NE favorite, McIntosh), it is fermented with Harpoon’s own yeast to produce a clean, amazingly aromatic and fruity nose leading into a ripe, apple-filled mouth with wonderfully balanced sweetness and acidity.  No preservatives, artificial colors or sweetners, this is a cider that’s sure to make a convert out of most naysayers. 

So there’s my top picks to try for some new summer quenchers. Of course there are many others, and I’d love to hear what you’ve tried and enjoyed. What good ciders do you recommend?