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Having an Old Ale. Again, it looks just like the last one I posted--same glass, same lovely foam. Is there a way to add fireworks or something?
 
I heard of this cider company vis-a-vis ciderchat, and while perusing the shelves at Redfield Cider Bar, I came across this lovely specimen. It's named Pioneer Pippin, but it's made largely with bra apples. Pioneer, manchurian, and wickson crabs, with Newtown Pippin. Perfect example of a semi-dry in my opinion, and has a kick-@$$ level of carbonation. The label says it was fermented in the bottle. The color is a rich, amber, I can definitely taste the pippin in it, and the finish is lingering, but clean. I expected more tannin, but, my palate is still wet behind the ears. However the acid to sweet ratio seems well balanced. Do I get a little fresh straw in the nose after a good sip? Maybe. I highly recommend trying this cider, especially if you're on the west coast. I can only dream of having the variety of apples they have over in the finger lakes! Good job!
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