Angry Orchard Imperial

Imperial from Angry Orchard is a cider, and the name points to a fuller-bodied, more assertive style than a standard session cider. The product details don't list an ABV, sweetness level or apple varieties, so check the label for those. Ciders sold as "imperial" or in a stronger tier usually have more apple concentration and a firmer alcohol presence than an everyday bottle. Expect ripe orchard apple on the nose, a bright malic acidity that keeps the sweetness from turning syrupy, and a clean, fairly crisp finish. Unlike a beer, a cider has no hop bitterness or malt backbone, so any dryness comes from apple acidity and tannin. Serve it cold but not frozen, around 4 to 7°C (40 to 45°F). Straight from a very cold fridge, the apple aromatics tend to go quiet. Ten minutes on the counter lets the fruit come forward and softens the acidity. A tulip glass or a stemmed white-wine glass works well, because the narrowing rim holds the apple aroma, and a pint glass is fine for casual drinking. If the cider is sweeter, a small pour in a wine glass shows it off better than a large one over ice. At the table, apple cider goes with foods that have fat and salt, and a stronger one can stand up to richer dishes. Roast pork with mustard, sharp cheddar, aged Gouda, bratwurst and smoked sausages are good matches, because the acidity cuts through the richness. Sweeter versions work with spicy fried chicken, or with pork tacos where a little sweetness calms the heat. For dessert, try an apple tart or a baked-apple dish with cinnamon, and match sweetness to sweetness so neither one tastes thin. Because the strength isn't confirmed here, use the label's ABV to decide whether to pour it as a single glass with dinner or as a lighter, shared bottle.