We set out to explore the radical breadth of styles and flavors that makes Maine’s cider boomlet so much fun. Our search was fruitful.
Urban Farm Fermentory, Portland
Pale and almost breathtakingly dry, with a nose that’s pleasantly earthy and ripe from the exclusive use of wild yeasts during fermentation.
The Sow’s Ear Cider
A cloudy, vinous cider that finishes clean, but comes out swinging with an upfront sweetness and a faint taste of alcohol.
Whaleback Farm Cider, Lincolnville
Fermented in oak barrels and blended with wildflower honey mead and elderberries. Super crisp, with a nice pink blush and very light carbonation.
A great starter cider made mostly with Golden Delicious apples — not too sweet or complex. Goes down startlingly easily.
Traditional Hard Cider
Ripe apple flavor with just a hint of barnyard funk, rounded out by soft, champagne-like bubbles and a pleasant acidity from the addition of crab apples.
Dry and rich like a great rosé, with an added boost of tannin that comes from aronia berries, also grown at the orchard.
Cayford’s Hardend Cider
A full-bodied, almost creamy cider with a bittersweet flavor and tongue-tingling effervescence. Terrific for dessert.
Fatty Bampkins Dry Cider
Lip-smackingly crisp and tart and somewhat reminiscent of a fruit brandy, while still maintaining a pronounced apple flavor.
Hoboken Station Cider
Pours straw yellow and packs a punch at 9% ABV (the strongest on this list). A mildly sweet cider with a faintly metallic kick that’ll appeal to fans of hoppy beers.
Classic Hard Cider
Intensely bubbly, refreshing, and only faintly sweet, with a blend of apples that changes each season. Best served cold.