In developing the recipe for Rosé, Angry Orchard (Boston Beer) cider makers were inspired by the light and fruit-forward elements of Rosé wine, which, like cider, is derived from harvested and fermented fruit. The team experimented with small batches at the Angry Orchard Cidery in New York’s Hudson River Valley to find the perfect balance of high-quality ingredients.
Ultimately, they found a unique, red flesh apple in Brittany, France, that contributes to the cider’s bright apple flavor and rosy hue. These apples, known as Amour Rouge or Red Love were then blended with the juices of six apple varieties and other ingredients, like a hint of hibiscus. The result was unparalleled — an unconventional, apple-forward style that brings a unique flavor for wine and cider drinkers alike. When the cider makers sampled the new Angry Orchard Rosé at the Cider House, drinkers couldn’t get enough of it.
“I love Rosé wine, but I’m excited for drinkers to move on over to cider and try something new this spring with our Angry Orchard Rosé,” said Ryan Burk, Head Cider Maker of Angry Orchard. “The rare red flesh apples used in our Rosé not only impart complex flavors but contribute to the cider’s beautiful rosy hue. It’s crisp, refreshing, and unlike any other style we have crafted.”