Angry Orchard Hard Cider Crisp Apple, 12 fl. oz. bottle, 12 pk.

Angry Orchard Crisp Apple is refreshing, delicious, and tastes like biting into a fresh apple. Crisp Apple has just the right amount of sweetness that makes is the perfect drink when you’re looking for something a little different. It combines the finest culinary and traditional cider making apples from all over the world, giving you a complex, yet refreshing, hard cider. 

Flavor Profile

The flavor profile of this product is quite remarkable. Its appearance boasts a medium intensity, bright, golden brown color that is visually appealing. When it comes to aroma, it presents a vivid fresh apple scent, accompanied by hints of perfume, slight honey, and citrus. As for the flavor, it offers a bright fresh apple taste that is both juicy and crisp, with subtle green notes. The sweetness is perfectly balanced with sourness, creating a harmonious blend. The mouthfeel is medium-low, with a slight astringency that adds to the overall experience. Lastly, the finish leaves a slightly sour and lush apple aftertaste, rounding off this delightful flavor profile.

Company History

Angry Orchard has been making ciders for decades. Eager to learn more about the art of cider making, their team has experimented with different styles, crafting ciders for themselves and sharing them with close friends. After years of experimenting with different types of apples from all over the map and different cider-making techniques learned along the way, they came up with a really imaginative, creative recipe. Something different and special.

Cider Making Process

Culinary and bittersweet apples are harvested fully ripe and stored for up to one month in porous plastic or wooden boxes. The sugar content increases as the apples age, which means more sugar to convert into alcohol during fermentation. The apples are then washed and milled to a pulp before the juice is pressed out. Historically, milling was done in a circular stone trough with a rotating wheel drawn by a horse. These days modern shredders are used, but the end result is the same—pulp that can be pressed into juice.

The pulp is then pressed and mashed to capture the juice. Back in colonial days, straw was used to contain the pulp during pressing. Today, electric-hydraulic “rack and cloth” presses are used to press pulp into juice. Wine yeast is added to the juice, which then goes through a lengthy fermentation process in which the sugar is converted to alcohol. During this time, the cider is wood aged, which adds subtle spice and vanilla notes.