MY PHILOSOPHY

In evaluating a cider, I try to first describe how it looks and smells, which are important parts of the cider drinking experience. Then I give my first impression after taking my first sip. I follow this up by explaining the more objective elements like flavor, (most ciders have three phases of taste) mouthfeel, body, and where it lands on the sweet-dry scale. This is sometimes followed up with my more subjective impressions of the drink followed by my overall recommendation

Some might take umbrage with the fact that some mass-produced semi-sweet ciders (sometimes known as draft ciders) have grades as high or higher than some truly well-crafted and lovingly cultivated ciders that are clearly superior and more sophisticated. I explain this in two ways: First, I judge it on the level it is at. For instance, I grade a fifty-page senior seminar thesis much more meticulously and rigorously than I do a four-page essay for an intro course. The reason for this is that the expectations for earning an A in a first-year course are lower than in upper-level courses. Second, while I appreciate and am somewhat sympathetic with those on a mission to promote only “real” or “natural” ciders, I am not so snobby that I can’t enjoy some of the qualities of the innovators, tinkerers or mass producers out there. I am omnivorous when it comes to styles of cider as I find I like things about all of them. (Though when you read my reviews,you’ll see I play my cards from time to time when it comes to my favorite styles of cider)

Though grading is always somewhat subjective, on my site you get one evaluator with a consistent sense of why I grade the way I do. I also take care, especially in comparative lit essays, to try and explain why someone else may or may not like the cider depending on their preferences and mood.