Tyler Mork
Cofounder and Brewer at Bengal Brewing & Supply Co., Salt Lake City, Utah
The Bad Apple
A cider that I really dig is The Bad Apple from Two Towns Cidery in Corvallis, Oregon. This imperial cider is a nice blend between sweet and dry with great oak complexity. It hits the spot on a cold, rainy Oregon night by the fire.
Chrissie Manion Zaerpoor
Owner at Kookoolan World Meadery, Yamhill, Oregon
Reserve Series Batch #2 Kumquat Mead
One of my favorite meads right now is the Reserve Series Batch #2 Kumquat Mead from Nectar Creek Honeywine in Corvallis, Oregon. It’s just right at 8.5 percent ABV with a little sparkle to it. The citrus notes are bright and fresh, with the slight bittering from the kumquats. It’s a very food-friendly mead that pairs like a lemon tonic water or a Hefeweizen with lemon: absolutely terrific with seafood or lemon chicken, whether it’s a simple everyday tuna sandwich, sushi, or a fancy Coquilles St Jacques.
David Myers
Owner at Redstone Meadery, Boulder, Colorado
Northern Neighbour Cider
A gluten-free beverage I enjoy is J.K. Scrumpy Northern Neighbour Cider. It’s a delightful combination of apples and berries with a nutty finish.
Frank Goldbeck
Head Mead Maker at Golden Coast Mead, Oceanside, California
Bourbon Barrel-Aged Cyser
The Green River Ambrosia Bourbon Barrel-Aged Cyser is exactly what you dream of when you think of crisp tart apples, rich fragrant honey, and the grounding, spicy, warming essence of bourbon all at once.
Marc Hughes
Owner and Head Brewer at Gaijin 24886 Saké Brewery, Denver, Colorado
Omission Lager
I thoroughly enjoy—both taste-wise and conceptually—Omission Lager. It’s brewed in the same traditional way beer is brewed everywhere else in the world, with added enzyme during fermentation that eats gluten. It’s a gluten-reduced beer that ends up tasting the way you want beer to taste.