This grilling season is upon us! Let’s toast over an open flame and enjoy these ciders that pair particularly well with anything sporting char marks. Need some guidance on what to eat these with? Try this recipe for grilled summer vegetables and this one for cider brats.
Albemarle CiderWorks Black Twig
7.2% ABV | Rich flavors, gentle tannins and a crisp, earthy finish make this single-varietal Virginia cider a shoe-in for chargrilled steak. A small-batch offering from this family-run, orchard-based maker.
Gypsy Circus Cider Raindancer
6.2% ABV | Tennessee apples provide a fresh, true fruit profile, finishing semi-dry and with plenty of weight on the palate. Baking spices qualities also open up pairing possibilities for Memphis-style dry-rubbed ribs.
BlackBird Cider Works Dry Oak Aged
6.7% ABV | Hello, salmon, have you met this dry, oak-aged cider? Fire up the grill and crack open this complex, fruit-forward cider comprised of certified organic apple varieties from the New York maker.
2 Towns Ciderhouse Pacific Pineapple
5% ABV | Think a beach fire, the ocean breeze and ripe Costa Rican golden pineapples melded with fresh-pressed Northwest apples. Sessionable and inherently tropical without losing sight of apple, take a sip and relax.
Urban Tree Cidery Original
6.5% ABV | Created after getting educated at the Cider and Perry Academy in England, this is European-influenced cider made in the South. Try this bold and tannic nip from Atlanta’s first cidery with flame-broiled pork chops.
Bad Granny Hard Cider Black Currant
6.9% ABV | The antioxidant- and vitamin C-rich black currant is combined with a juicy, puckering Granny Smith and Honeycrisp base made on the shores of Washington’s Lake Chelan. Best with burgers sporting a fruity relish.
Pear Up Watermelon Pear
5.3% ABV | You haven’t really tried this sweet and fruity perry until you’ve poured it through a hollowed-out watermelon during a barbecue session — a regular serving practice for this family-owned Wenatchee, Washington, grower-maker.
