![]() Taste: Apple forward with all the traditional Autumn flavors of pumpkin, cinnamon, ginger, clove and nutmeg, and a touch of sweetness for balance. Mouth feel: Light, crisp, tart, cleansing. Its gluten content has been independently measured at less than 20 parts per million, meeting the FDA's proposed threshold for gluten-free.Īroma: Freshly pressed Northeastern Apples, traditional pumpkin pie spices and a hint of pumpkin. Harpoon Pumpkin Cider is also naturally gluten-free. Locally harvested pumpkins and apples are combined with seasonal spices to craft this pure and natural craft cider. We recreated the combination for years at festivals and at our breweries for years before we were able to combine the seasonal spicing with freshly pressed apples in one bottle, which is exactly what we have done with Harpoon Pumpkin Cider. The results were varied, but one pairing in particular - Harpoon Cider with Winter Warmer - was a pleasant surprise. It's light, almost soda like, and if you can enjoy it's bold fruit flavor you could drink them all day.When we first introduced Harpoon Cider, we spent some time in our tour room mixing it with different beers and sampling the results. If you worship raspberries, you've found your hefeweizen. If you only like raspberries, be cautious. If you don't like raspberries, stay away. This was my favorite part of this drink: the fading raspberry being overtaken by the wheat and yeast before it all melts away. After you let it sit for a moment you can sort past the raspberry and find the hefeweizen hiding in it. The taste, thankfully, is more tame, but still quite strong with raspberry. I might call it overwhelming or oppressive, but I'm not the most fond of raspberries so that might be unfair. There's no subtlety here, it just hits you in the face with raspberry. The beer itself looks fine if unimposing, something like a late summers sunset. ![]() The bottle looks like shit it wasn't the same labeling as shown here. My buddy loves fruity shit, that's the only reason I tried this. It's almost impeccable as it is, and interesting, refreshing, and massively drinkable if you like fruit beers. It finishes fruity and slightly tart with some residual malt and fruit lingering but steadily eroding from the palate. This one is a little sweeter (ahh, maybe not, just by a touch) but there is a light bit of tartness to it that helps to balance it, and the wheat in the malt comes through clearly. of beer followed by a splash of extract to liven the aroma which was a little more authentic. (via Cizauskas) and I'd use 126 pounds of raspberry puree in 15 bbls. I used to make a similar beer while I was at Manayunk Brewing Co. It's got a clear raspberry flavor to it, and although it's extract-like to a certain extent it's not that bad. I then got the recipe from Thomas Cizauskas who'd previously worked for Oxford, albeit it in a slightly amped-up version. In fact, it's a perfect example! My earliest memory of those goes back to Oxford Brewing in Linthicum, MD with their Oxford Raspberry Wheat Ale around 1993, a beer designed by the now famous Steve Parkes for his wedding reception, but then taken up and promoted by new ownership. it's very much like the raspberry wheat ales that were so popular in the mid 90's. Notes via stream of consciousness: This should be an easy review as I've had this beer several times before, and in fact, I could swear I'd already reviewed it here, but oh well, here goes.
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