Falling for Hard Cider

Where sweet cider is freshly pressed, nonalcoholic, and minimally filtered apple juice, hard cider is fermented juice, so some of its sugars are converted to alcohol and carbon dioxide, though typically the alcohol level is lower than that of wine. Tangy, complex, and often effervescent, hard cider is available in many styles, which, along with the apples used, dictate the flavor. To generalize, most hard ciders taste earthy, fruity, and dry, though there may be some degree of residual sweetness. A good source of local hard cider is West County Cider (westcountycider.com), a company in the Berkshires that produces varietal ciders made predominantly from a single variety, such as Baldwin or Roxbury Russet. It is sold at liquor and grocery stores throughout the Boston area. Check the company's website for a listing. -- Adam Ried