The History of Organic Cider
Cider has a long tradition in the UK, and sales of cider have grown dramatically there in recent years. Ciders are refreshing, clean, and festive; they are also high in natural antioxidants and are gluten-free. Samuel Smith's Organic Cider is UK Soils Association & USDA Certified Organic.
Apple cider also has a long history in America - it was a common drink even before the early 1800s, when cider mills began to give free apple seeds to Mr. John "Johnny Appleseed" Chapman, figuring that a nationwide supply of apples could certainly help their industry. Cider production was dramatically slowed by the industrial revolution and by Prohibition, but due to its approachable flavor, light body and refreshing crispness the popularity of cider is now growing steadily in the US. Cider fits in well with beer culture, too - it has an alcohol content similar to many beers, like beer it's carbonated for a sparkle, and it can be found at most every good beer store or beer bar.
Apple juice used to produce cider contains a mix of apple varieties selected to balance fresh apple flavor with tartness, acidity, and sweetness. Samuel Smith's uses a wine yeast strain to ferment their cider, providing a clean finish and allowing pure apple flavor to shine through.
Certified Organic by the USDA-accredited UK Soil Association.
Bright straw-gold with excellent clarity, Samuel Smith's Organic Cider has a light body with brilliant conditioning, a crisp clean flavor, and a dry finish. The bouquet is fresh apples, with a soft floral note.
Cream soups, rich dishes, or salad with vinaigrette dressing. Wonderful to clear the palate when served with concentrated or spicy foods; a classic companion to pork dishes.
Serve in the classic Samuel Smith tulip glass.
Gold Medal, World Beer Championships, 2010, 2011
"Superb quenching style with lots of rich apple character and excellent balance." Chicago Tribune, Sept. 9, 2009.