Pitchfork Hard Cider

Pitchfork Cider comes from Poughkeepsie, NY.  It seems to be a very local product, only available in the Hudson Valley.  Here’s what the website says about the cider:

Pitchfork hard cider is made the same way hard cider has been made for centuries.  Each small, handcrafted batch is made with just two ingredients: fresh-pressed apple cider from a farm in New York’s Hudson Valley and yeast.  The apple cider is fermented, bottled and aged.  That’s it.  No artificial colors, flavors, additives or preservatives.  Pitchfork Hard Cider is not only unfiltered, it is naturally gluten free and meant to be served cold.

It comes in 12oz bottles and is 6.9% ABV.

Initial observations:

  • Sweetness: 1/5
  • Bubbliness: 4.2/5
  • Complexity: 1.6/5
  • Tannin: 1.5/5
  • Temperature: Fridge (35°F)

Phil’s notes:

Unfiltered, bottle conditioned champagne fizzy, fermented out nice and dry, not super tannic or complex but enjoyable, tastes like a high quality home brew. Better than the music review site of the same name.

  • 7/10

Ben’s notes:

Dry-apple nose with a hint of yeast.  Nice full mouthfeel with champagney bubbles from the bottle conditioning.  The flavor is full and dessert-appley and a little yeasty, though not overly complex.  The finish is nice and dry, with a little lingering bitter apple-skin flavor.  Overall it’s a well-made simple American-style dry cider.

  • 7.1/10
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