Long Thaw and WindsorDale: WindsorDale, mirrored after Wensleydale, has apple and citrus sweet notes that excel paired with the orange peel and spicy coriander in Long Thaw. UFO Gingerland and Lillé Coulommiers: The cinnamon and malty sweetness of Gingerland is a vibrant and welcome contrast to the salty and mushroomy creaminess of Lillé. But how do you know which cheese goes well with which beer? Our friends at Harpoon Brewery and Vermont Farmstead Cheese Company stopped by to offer some suggestions for pairing their respective products. A perfect pairing in theory, right? (I'm thinking cheddar ale soup, burgers, etc). Plus, each cider is completely gluten free.Beer and cheese. There are no artificial flavors, no preservatives, no sweeteners, and no added colors. Each and every Harpoon cider is all natural and brewed using freshly pressed apples and the brewery’s proprietary yeast.

Harpoon Craft Cider is, of course, the company’s year round offering and there is also a fall seasonal, Harpoon Pumpkin Cider. Hibiscus Cider is actually the second seasonal in the brewery’s line of ciders and the third cider release overall. The creative quintet will then head back to Boston for another celebration at the Harpoon Beer Hall on May 11th (more info available at: ). Harpoon has scheduled a special celebration at the Harpoon Brewery in Windsor, Vermont on Tuesday, May 10 and all of those responsible for the new product- Julia, Cait, Jordan, Carolyn, and Rich- will be present (more info is available at : ). Harpoon Hibiscus Cider is available right now in 12 oz. We thought why not combine our love for hibiscus with our love of cider? So we did, and voila! It came out really well and everyone loved it.” “At first we thought we’d brew a beer, but as we talked about different styles the idea of brewing a cider with hibiscus came up. We all love the subtle floral tartness and the pink hue the hibiscus flower creates,” says McMillan. “When it came time for the brewing competition, we knew that we wanted to brew something with hibiscus. Harpoon Digitial Content Coordinator Jordan McMillan, one of the individuals responsible for the creation, says that hibiscus was key and that cider ultimately won out over beer. The new beverage proved so popular with with everyone that the company quickly agreed to make Hibiscus Cider the new summer seasonal brew. It happened during Harpoon’s annual employee brewing competition when four of Harpoon’s personnel – Julia Falk, Cait Kelliher, Jordan McMillan, and Carolyn Orth – teamed up with Harpoon brewer Rich Eyring to develop what they felt was a winning cider recipe. Harpoon Hibiscus Cider was developed by the company’s own employees, a fact not too surprising when you remember that the brewery is employee owned. of hibiscus for every 320 gallons of cider) give the beverage its festive pink hue and floral tartness that provide great contrast to the sweetness from the freshly pressed apples. The addition of hibiscus flowers (Harpoon uses 8 lbs.

The cider tends toward the dry side with an unmistakable crispness that matches well with a hot day. Harpoon Hibiscus Cider is pinkish in color with a nose of tropical flowers and fresh apples. This all natural cider is made to accommodate everything that makes summer special, from days next to the pool to rooftop parties to time spent on the beach and more. It’s Harpoon Hibiscus Cider, a seasonal cider brewed with hibiscus flowers. No, this beverage is something different but one that Harpoon is convinced will be a huge hit with those seeking thirst quenching relief from the summer heat. Boston’s Harpoon Brewery has a new summer seasonal beverage set for immediate release, but it’s not the usual light, fruity lager or yeasty hefeweizen often associated with summer brew.

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