SubscribeCurrent Magazine Cover

Trendspotting: Hard Cider

Two emerging trends I can really get behind are Scandinavian-influenced cuisine (something we’re seeing locally at Trillium, Charcoal Restaurant, and Bittersweet) and hard cider. Quaff the dry, barely sweet elixir—no Woodchuck here—at spots such as Ghost Plate & Tap, Osteria Marco, Ale House at Amato’s, or Euclid Hall, and experience the next wave of craft brewing.

In June, beer guy Brad Page (a co-founder of CooperSmith’s Pub & Brewing in Fort Collins) launched Colorado Cider Company. He’s turning out subtle, woodsy ciders—Glider Cider, Dry Glider Cider, Grasshop-Ah, and Ol’ Stumpy—that are as food-friendly as beer or wine. I’ll be honest: I’d never considered pairing cider with a meal until this summer when I dined at the highly acclaimed L2O in Chicago. One of the dishes (tripes à la mode de caen) on the seven-course tasting menu was served with a goblet of musky Normandy cider. The combination—earthy, heady, and even a little dank-tasting—was riveting.

A couple months later, I sipped Colorado Cider Company’s Dry Glider Cider at one of EatDenver‘s Harvest Week dinners. And now, I scan menus to see if there’s a cider listed—if there is, I’ll order it.

Try it: Stop by the Colorado Cider Company’s tasting room (2650 W. Second Ave., #10, 303-759-3560) Fridays from 3 to 6 p.m. and Saturdays from 2:30 to 6:30 p.m.

Amanda M. Faison
Amanda M. Faison
Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.

Sign Up For Our Newsletters

All things Colorado delivered straight to your inbox.

Sign Up

Trendspotting: Hard Cider

Bloomery Apple Farmhouse Cider. mead, peach, spiced cider, regular cider. Out of Cedarridge. Musty, earthy.

dfad L20‘s musty, dank, like a basement. normandy cider.

at EatDenver’s Harvest Week dinner discovered Colorado Cider Company. df

adfd Tasting Table adfda

Apple cider cocktails