Cider rules as fruity beer alternative full of gusto
Fruity beer alternatives are full of gusto
As summer nears and a warm breeze starts to blow, the mind wanders to all the freshly plucked fruits that will soon tumble over farmers-market stalls. Such seasonal sentiments could be pondered over a frosty brewski, but once you have a taste for tangy raspberries, juicy blueberries and fuzzy peaches, it's hard to appreciate your hop-laden beverage. No worries: These beer alternatives pack sumptuous fruit flavor (and enough alcohol to get you toasted by happy hour).
Lindeman's Framboise ($5) at Map Room, 1949 N. Hoyne, (773) 252-7636.
(Clifton Henri for Centerstagech
Although this lambic began with a mash of 70 percent malt barley and 30 percent wheat, the final product resembles champagne rather than beer. The high carbonation and general tartness can be attributed to a centuries-old fermentation process that more closely resembles the birth passages of wine. After the ingredients are brewed and warmed, they're transferred to vats in the attic of Lindeman's Brussels brewery, where they catch the natural airborne microflora that happen through open, vented windows. This spontaneous fermentation process, called "pitching," is followed by a turn in oak caskets for up to two years. The pulp and juice of fresh raspberries is blended with the aged lambic, and the entire brew takes another nap.
With only 4 percent alcohol by volume, this crisp little tipple oozes with fresh-fruit flavor, tickles like bubbly and takes the edge off those warm summer nights.
Wild Blossom Blueberry Nectar ($7) at Hop Leaf, 5148 N. Clark, (773) 334-9851.
Why should drama geeks and "Dungeons & Dragons" hobbyists have the only claim to this antiquated beverage? For a soothing wine with major charm (and 12-percent ABV), you can't go wrong with a goblet of mead. Since Wild Blossom Meadery is located in Chicago, you get to pat yourself on the back for supporting a local business, but the fuzzy feel-goods don't stop there: Mead happens to be one of the most sustainable and earth-friendly ways to get drunk. Forget acres of farmland and pesticides; the only thing needed to make mead is a swarm of busy bees. The little buzzers set out to pollinate every flower for miles, ultimately gathering the nectar of more than 2 million local blooms.
The natural process is fresh, intuitive and absolutely sustainable -- and refreshing as all get-out. That fresh floral honey, aromatic and sweet, is fermented with Michigan blueberries. During the six-month aging period, the honey soaks up all of those superfood nutrients that blueberries are known for, making this libation's antioxidant count sky-rocket.
Wyder's Peach Cider ($4.25) at Red Line Tap, 7000 N. Glenwood, (773) 274-5463.
You might be tempted to sip on a mimosa during brunch at the Heartland Cafe, but this would be a mistake. Cider makes the perfect accompaniment for a leisurely stroll down hangover-busting road, and for maximum impact, go with the peach stuff. Wyder's may be your typical Canadian cider, but its juicy blend of tongue-tingling ripe fruit is the only peach cider available in the United States -- and it's mighty tasty, to boot. While the profile of this one gives a juicy fruit bite, it's mild enough to pair with pretty much anything, has 5 percent ABV and also happens to be naturally gluten-free.
Few things cut through summertime heat like this thirst-quencher, and if you're really crafty about the way you order, ask for a peach float: A dollop of ice cream mixed with this cider goes down like a Dreamsicle.
Unibroue Ephemere ($6.50) at Delilah's, 2771 N. Lincoln, (773) 472-2771
If you're a life-long beer devotee, or you worry that mumbling the words "lambic," "mead," or "cider" to your regular bartender may compromise your masculinity, look no further than Unibroue's Ephemere to keep your machismo intact. Technically a beer, with its base of spring barley and plenty of wheat, this ale is so hopped up on apples that it practically has an identity crisis. And It clocks in at a deceiving 5.5ABV.
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