The ‘dry’ category of cider is evolving similarly to the IPA category in beer. As people began shifting away from larger, mass-produced light lagers, they transitioned to a style of beer typically produced by microbreweries — the IPA. Today, beer lovers may gravitate toward a specific variety of hops, like Mosaic, Citra, or Simcoe, but when the IPA started to become popular, that wasn’t the case. Cider finds itself in a similar place. There isn’t as much brand recognition for different types of apples, so consumers are gravitating toward a specific style of cider production instead. “Dry” provides them with a baseline to start from — something they can recognize and build upon. What does it mean to call a cider “dry”? Simply put, dry ciders are dry because they contain a lot less sugar. High amounts of sugar give beverages a thick, viscous, or heavy texture, often described as “wet.” Saccharine tends to make things feel thick in our mouths. On the other hand, less sugar means less thickness, less sweetness, and more of that crisp, dry feeling. Today, Peaks & Pints offers a flight of dry cider called Peaks & Pints Monday Cider Flight: Dry. Please do keep in mind that even the world’s driest cider will completely and utterly soak your pants when spilled.
Peaks & Pints Monday Cider Flight: Dry
Seattle Cider Dry Cider
6.5% ABV
Made primarily from culinary or table apples, modern ciders are generally lower in tannin and higher in acidity. Seattle Cider delivers delicious modern ciders. With zero percent residual sugar, it’s a very dry cider in a classical style. The dryness doesn’t equate to a lack of flavor, however, as it still has a refined apple nature underlined by notes of stone fruits and a light tickle of lilac on the nose. It’s a cider that can stand alongside one of our roast beef sandwiches without losing the flavor battle.
Double Mountain Dry Cider
6.7% ABV
Double Mountain had long toyed with releasing their hard cider, occasionally featuring housemade cider on tap at the taproom made from owner Matt Swihart’s apples. The brewery finally released its own Dry Cider in December 2017, blending freshly harvested heirloom apples from Double Mountain Orchards and Hood River Newtowns, Braeburns, and Hanners for old world complexity. Double Mountain gave it plenty of time to dry out and develop the aromas of juicy pear, lychee, green fruit, and chamomile. It finishes tart, crisp, dry, and quenching.
Incline Cider Basecamp Proctor
6.9% ABV
Basecamp Proctor is the 2024-25 Peaks & Pints house cider crafted by local cidery Incline Cider. We tapped Basecamp Proctor at our 8th Anniversary Party on Nov. 1, and it will remain on Tap #7 for a full year. Made with an iconic blend of their favorite Pacific Northwest-grown apples — Fuji, Gala, Honeycrisp, Red Delicious, and Braeburn — Basecamp Proctor packs layers of bold, juicy apple flavor into every pint. It’s dry, bright, and refreshing.
Whitewood Red Cap
7.1% ABV
Whitewood Cider‘s Red Cap, an unfiltered, medium-dry cider, is a Pacific Northwest-style session cider crafted from a blend of Washington-grown heirloom and culinary apples, offering a light, crisp, and refreshing profile. Aging in French oak adds subtle oak notes, complemented by hints of honey and a grassy, citrusy character.
Republic of Cider Orchard Dry
7.1% ABV
Republic of Cider is a distinctive craft cidery located in Seattle’s SoDo neighborhood, founded in 2018 by husband-and-wife duo George and Emily Ptasinski. Their mission is to infuse the cider industry with greater diversity and cultural representation, drawing inspiration from the rich tapestry of communities along the Pacific Coast. Orchard Dry offers a pleasant apple flavor with subtle fruity notes.
LINK: Peaks & Pints beer and cider cooler inventory
