About 40 minutes north of Denver, Colorado exists a Colorado cider haven of the name St Vrain Cidery.  Not only do they make their own ciders from local and natural ingredients but they also feature over 30 different taps of different ciders.  You can enjoy live music, game nights, food trucks and the like at their taproom. The real crown jewels, of course, are their own ciders, which we tried — the Dry Chokeberry and the Dry Ginger cider.  Buckle in for this double-barrel shotgun of a review.

Dry Chokeberry is, as it says, a cider that is dry with chokeberries mixed in. If you are not familiar with these, they can have the sugar content of a sweet cherry but form a taste like dry red wine.  This flavor combination is perfect for a cider, following the rose train in color and slightly in taste. On the pour, you get a slightly red hue and a decent amount of carbonation.  On the nose, you get a slight wine scent and a bit of apple skin. The taste comes off as dry on the palate with subtle berry flavors on the tongue. The light carbonation helps carry the tart flavors and the slight funk/yeast smell on the nose.  This, like the other cider, is very champagne-like in mouthfeel and the flavor dissipates quickly which keeps it nice and light.  

The dry ginger is also a dry effervescent cider with strong ginger notes.  In fact, when you pour out the cider and drink it the ginger is quite potent.  On the nose and the taste, you can tell they use real ginger which also adds some perceived sweetness but there is a dry and tannic mouthfeel.  This would pair well with Asian meals such as teriyaki chicken or some spring rolls. The commonality of the ciders comes from their carbonation and their dry mouthfeel while the only big difference is the adjuncts.