How much wood would a woodchuck chuck if a woodchuck could chuck wood? Would he even chuck any wood? Where and why would he chuck that wood? More importantly, how many Woodchuck ciders would he chuck back after a hard day chucking wood?

I don’t have the answer to any of these questions. I can tell you, however, that Woodchuck Cider is a great alcoholic beverage that’s refreshing and moderate in alcohol (about 5% by volume, the same as most beers). Alcoholic cider is often referred to as “hard cider”, indicating it has an alcohol content as “hard” liquor does. Cider is often compared to beer, but it is in fact closer to wine than it is to beer. This is because beer uses grain as its primary fermentable, although fruit may sometimes be used to season beer. Cider, by contrast, is fermented apple juice, and as we all know apples are a fruit, just as grapes are. In addition, beer is hopped to balance off the sweetness of the grain. Wine and cider are not, though they may be blended and aged to add to their character.

Woodchuck Amber Cider is made in Middlebury, Vermont, the hometown of the Otter Creek Brewing Company. This was the company’s first product, though their line has grown to include a Granny Smith varietal, a “Colonial” cider that is aged on oak as a wine might be, a ark and dry version, and a perry, which is basically pear cider.

Woodchuck Amber Cider pours to a bright amber color with a very fizzy soda-like carbonation. The nose is (not surprisingly) very suggestive of apples. The palate is crisp and refreshing, reminiscent of ginger ale, vanilla, and a bite into a crisp fresh apple. The finish is sweet but not cloying, as the alcohol balances the sweetness slightly. This is a dangerously drinkable beverage. I find myself finishing a glass much quicker than I do beer, in fact I drank a 32 ounce bottle of Woodchuck Amber in about the same time it would take me to drink a 12 ounce beer. This is a fine dessert beverage, great with baked Alaska or apple cobbler.


Recommended: Yes