Comments on: The next big drink? Now on tap http://www.diningchicago.com/blog/2009/12/08/the-next-big-drink-now-on-tap/ Restaurants, Nightlife and More Tue, 27 Jul 2010 03:13:43 -0400 http://wordpress.org/?v=2.8.2 hourly 1 By: Leah A. Zeldes http://www.diningchicago.com/blog/2009/12/08/the-next-big-drink-now-on-tap/comment-page-1/#comment-2572 Leah A. Zeldes Sat, 19 Dec 2009 00:45:48 +0000 http://blog.diningchicago.com/?p=3435#comment-2572 Thanks for validating my reporting and the further explanation. It's excellent cider. Thanks for validating my reporting and the further explanation. It’s excellent cider.

]]> By: Spencer King http://www.diningchicago.com/blog/2009/12/08/the-next-big-drink-now-on-tap/comment-page-1/#comment-2552 Spencer King Fri, 18 Dec 2009 15:38:23 +0000 http://blog.diningchicago.com/?p=3435#comment-2552 All our ciders use a proprietary blend of West Coast (primarily Washington State) apples. The blend varies as the season progresses Northwards - but it is primarily Granny Smith (the most acidic of dessert apples), Golden Delicious & Fuji's. The rest is whatever is in season and available geographically. We do not use Honeycrisp apples in Crispin Honey Crisp - note difference in spelling. The better the apple is to eat, the worse it is for apple wine fermentation, and Honeycrisp's "broad" molecular structure (which gives it that superb "crunch" when you bite it), high sugar content and low acid content makes it, in our opinion, unsuitable for alcoholic cider. We did try, and did not believe that the "sour candy" taste profile was appropriate for our product. Honey Crisp is called Honey Crisp because we smooth with organic honey and still retain a crisp taste profile (hence our Crispin name). All our ciders use a proprietary blend of West Coast (primarily Washington State) apples. The blend varies as the season progresses Northwards – but it is primarily Granny Smith (the most acidic of dessert apples), Golden Delicious & Fuji’s. The rest is whatever is in season and available geographically.

We do not use Honeycrisp apples in Crispin Honey Crisp – note difference in spelling. The better the apple is to eat, the worse it is for apple wine fermentation, and Honeycrisp’s “broad” molecular structure (which gives it that superb “crunch” when you bite it), high sugar content and low acid content makes it, in our opinion, unsuitable for alcoholic cider. We did try, and did not believe that the “sour candy” taste profile was appropriate for our product.

Honey Crisp is called Honey Crisp because we smooth with organic honey and still retain a crisp taste profile (hence our Crispin name).

]]> By: Sonja Kassebaum http://www.diningchicago.com/blog/2009/12/08/the-next-big-drink-now-on-tap/comment-page-1/#comment-2287 Sonja Kassebaum Wed, 09 Dec 2009 22:15:29 +0000 http://blog.diningchicago.com/?p=3435#comment-2287 Actually, they do make one out of honey crisp apples, it was special release this fall - it's great. It has a brownish yellow label, as seen in the pic on Chicagoist. The others are great too, we've enjoyed the ciders many times. Actually, they do make one out of honey crisp apples, it was special release this fall – it’s great. It has a brownish yellow label, as seen in the pic on Chicagoist. The others are great too, we’ve enjoyed the ciders many times.

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