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Ciders for Cinco!

Cinco de Mayo is often a celebration accompanied by good food, beer, and other adult refreshments. Officially, the holiday celebrates the unexpected victory of a smaller, less equipped, Mexican army over French forces at the Battle of Puebla on May 5, 1862. This year, why not celebrate unexpected victories with cider, the naturally gluten-free cousin of beer?

spiredadDark & Dry Hard Apple Cider from Spire Mountain Cider of Olympia, WA. 5% alcohol by volume/semi-sweet. Refreshing and sessionable (low in alcohol), this hard cider is a signature offering from America’s oldest premium brand of cider. For over 2o years, Spire Mountain has been crafting hard apple and pear ciders of notable complexity. Dark & Dry has an assertive tartness that is balanced by a hint of earthy molasses and brown sugar. Copper colored with a juicy burst of apple flavor and a hint of burnt caramel. Pair Dark & Dark with roasted meats, BLT sandwiches, or sharp cheddar cheese. $8.49 per 6pk.

anthempearAnthem Pear Cider from Wandering Aengus Ciderworks of Salem, OR – 5.5% alcohol by volume/semi-dry. A classy, bubbly, tart pear cider made entirely from fresh pressed, Northwest grown fruit. Bosc and Anjou pears combine with Anthem’s base of hard apple cider to create a soft mouth feel and earthy roundness similar to tasting a ripe pear. The fresh-pressed apples Anthem uses provide all the sugars for fermentation, as well as the malic acid, the source of its tartness. Anthem Pear is on sale for $10.49 per 4pk.

negramodeFor those who simply must have Mexican beer for Cinco de Mayo,  pick up some Negra Modelo from Grupo Modelo of Mexico City, Mexico — 5.2% alcohol by volume/low IBUs. This classic dark Mexican lager is an easy drinker. With a light body and moderate maltiness, Negra Modelo has a crisp, clear flavor that pairs nicely with all sorts of food: from nachos and burgers to grilled seafood and salads. $8.99 per 6pk.

By: Claire

ClaireClaire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.