Cyser

Cyser is a mead made by fermenting honey together with apple juice — a honey-and-apple hybrid that sits squarely between mead and cider. Where a traditional mead ferments honey diluted with water, a cyser replaces some or all of that water with fresh-pressed apple juice, so the honey and the apple ferment as one. The result is a golden-to-amber drink, typically around 8 to 14 percent alcohol, that smells and tastes of orchard apple lifted by floral, nectar-sweet honey — crisp apple acidity and tannin threaded through warm, aromatic honey character. It can be finished bone dry or lusciously sweet, still or lightly sparkling, and it is one of the oldest and most beloved branches of the mead family, at home both as an autumn sipper and beside roast pork, sharp cheese and apple desserts.