How do I love thee, Angry Orchard Cinnful Apple? Let me count the ways.
The latest flavor from our friends at the Boston Beer Co. has just the right top note of cinnamon as to not overwhelm, just curl your toes and hanker for a fire, cooler days and longer nights.
If you despise beer, not big on wines and tire of Prosecco as I tend to, it’s nice to have a back up for a bubbly pour. The hard cider marketshare is exploding in popularity in the U.S. for good reason, there are a lot of people like me who want a choice that isn’t hard liquor or a filling beer.
Also note that Cinnful Apple, a limited seasonal release, is Angry Orchard’s first cider made with American culinary apples.
Angry Orchard Cinnful Apple has a not too sweet, slightly tart apple flavor, with the flavor of cinnamon spice also has a warming effect, the perfect complement to the colder months ahead. The spicy flavor profile of Angry Orchard Cinnful Apple also pairs exceptionally well with fall holiday drinking occasions and a variety of food.
The cider makers at Angry Orchard have experimented with apple varieties from Europe, looking for the best fit for each cider. Cider recipes within its Core Collection and Cider House Collection blend apples from European orchards— where apples ideal for cider have been cultivated for centuries or bred unique to cider making.
Certain regions within the United States, such as the Pacific Northwest and foothills of the Northeast, share characteristics with the apple growing regions of France and Italy in their rich soil and ample sunshine. The cider makers at Angry Orchard found that the Washington state fruit complemented the spicy heat of cinnamon, to create a unique and balanced flavor profile for Cinnful Apple.
Cinnful’s spicy flavors inherently go well with a variety of fall favorites— try BBQ, creamy mac n’ cheese, butternut squash soup, ham, chili, or for dessert, pumpkin pie and ginger ice cream.
Bonus Butternut Squash Soup recipe:
Ingredients: 2 tablespoons extra-virgin olive oil
1 carrot, diced
1 celery stalk,
diced 1 onion,
diced 4 cups cubed butternut squash, fresh or frozen
1/2 teaspoon chopped fresh thyme
4 cups low-sodium chicken broth
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
Heat oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes. Stir in butternut squash, thyme, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Use an immersion blender to purée soup. Alternatively, let the soup cool slightly and carefully purée in batches in an upright blender.
Alcohol · 5.0% ABV · Available in 6-packs, for suggested retail price of $7.99-9.99 and in variety 12-packs with three other Angry Orchard styles, Crisp Apple, Traditional Dry and Apple Ginger, for a suggested retail price of $14.99-$17.99 (price varies by market).
Note the date on this article may be incorrect due to importing it from our old system.