Don’t Make These Mistakes When Serving Hard Cider

When you imagine enjoying a refreshing alcoholic beverage on a hot day, you likely think of an ice-cold light beer, perhaps with a squeeze of lime. We recommend not overlooking hard cider, though. It has the same crisp bubbles as a beer, with the added benefit of a burst of fruitiness. And, like beer, it’s available in convenient cans or bottles, so it’s easy to serve at a gathering. If you’re new to the world of hard cider, there are a few serving mistakes you want to avoid; Richard Yi, a second-generation cider maker from Brooklyn Cider House at Twin Star Orchards in New Paltz, New York, gives us his expertise and shares what you need to know.

The biggest mistake people make when serving cider (and one that’s very easy to fix) is warming or cooling it too much. “Serve cider chilled!” Yi recommends. “Like any alcoholic beverage, temperature plays a huge role in the experience. When served too cold, the cider seems a bit timid and dull. When served too warm, the bubbles can seem harsh, the aromas can seem cooked, and the cider can seem hot and heavy.” Similarly, apple cider tastes different when it’s warm than when it’s cold (warmness accentuates the aromas while coldness can dull the sweetness).

So how much is considered a cider? “Commercial ciders are designed to be served at refrigerated temperatures of 40 (degrees) Fahrenheit or below. Craft ciders should be served at room temperature, roughly between 45 and 55 (degrees) Fahrenheit,” Yi advises.

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Find your perfect flavor

Once you know the temperature at which you should serve your hard cider, focus on flavor. As a general rule, you can serve your ciders straight from the fridge or cooler. “Since most ciders don’t have corks and don’t have a high amount of tannins, there’s no need to aerate or decant them,” explains Richard Yi.

However, it might be a mistake not to think about this more carefully if you’re delving into the world of artisanal and unconventional options. For example, Yi says, “We have a cider called Txangurro that’s made from wild Manchurian apples and it has a ton of chalky tannins, so I’d say otherwise.”

If you’ve chosen a cider that isn’t to your liking, don’t worry — turn it into a cocktail and adjust the flavor. While Yi acknowledges that “we do our best to make each of our ciders a well-rounded, balanced, and complex drink, so we don’t turn them into cocktails,” for those looking for some inspiration, she says, “I would recommend thinking about what pairs well with apples. Flavors like cinnamon, whiskey, and ginger might be something interesting.” Unexpected spices that would enhance apple cider, like cayenne and chili, can also be good choices in this case. If you’re looking for some recommendations to get you started, we’ve ranked some popular hard cider brands, though we definitely encourage you to see what local offerings are available in your area.

Read the original article on Mashed.