I love cider. It’s light, it’s sweet, it’s tart, it’s fruity.
I’ve moved on from wanting the quick power of hard alcohol (because, hey, I don’t need to be drunk anymore!), and I just can’t get into beer, which most of the time just doesn’t taste good (must be all those hops). Cider is a nice in-between option.
Crispin is a cider brewing house from California. They have made a few excellent ciders, but this week I got to try something really quite excellent: the Pacific Pear.
That’s right, pear, not apple. It’s less tart, smoother, and with just the right carbonation. David called it “dangerous,” because it goes down so easily that one could very well drink more than is wise. However, with only 4.5% ABV (alcohol by volume), you’d have to drink a lot to get truly drunk.
I hope you can find Crispin ciders in your area, and perhaps even the Pacific Pear. Enjoy! Now, what was your week in food and drink like? Join Tasty Thursdays and let us know!