It's spelled "Cyser", and it is a combination of Mead and Cider brewed with a Champagne Yeast, which keeps it light and bubbly. Having a mead on tap is a little weird, since it does not drink like a beer, but it gives you the chance to get creative and at a BBQ yesterday we served a white sangria with the Cyser as a base, which went over quite well.
BKeep
(this is my first post, so be gentle)
I made the Corpse Reviver #2 in the skull bottle, plus the Thai peanut and habanero barbecue wangs. Recipes in the other thread.
My friend made the non-hopped "Sparrow" beer (combination spruce and yarrow). I'm hoping next time he'll bring some of his sour cherry stout. He mentioned he should've brought his Cizer (not certain if I'm spelling that right). I'm trying to encourage him to sign up here but he can barely keep up with his e-mail sometimes.
2010 dr.com Spring Picnic -- Fifth Anniversary!
in Events and Gatherings
Posted
I finally got signed up.
It's spelled "Cyser", and it is a combination of Mead and Cider brewed with a Champagne Yeast, which keeps it light and bubbly. Having a mead on tap is a little weird, since it does not drink like a beer, but it gives you the chance to get creative and at a BBQ yesterday we served a white sangria with the Cyser as a base, which went over quite well.
BKeep
(this is my first post, so be gentle)