Made in Kopparberg, Sweden, by a brewery founded in 1882, Kopparberg Pear is the 4.5% sweet perry the brand suggests serving over plenty of ice.
Made in Clonmel since 1935 with 17 apple varieties, Magners Original is the 4.5% semi-sweet Irish cider the brand suggests serving in a pint over ice.
Angry Orchard went national in the US in 2012 with Crisp Apple among its three core ciders, and now runs a cidery on a 24-hectare orchard in New York.
Sidra Real Etiqueta Blanca is the everyday cider of CCU Argentina’s longest-running brand, made in the Alto Valle de Río Negro from red and green apples.
The Original Dry is the 5.3% version the brand bills as export strength for the US and Canada, and it is also sold in the UK in cans and bottles.
Trabanco Tradicional is the yellow-label natural cider of a Gijón house making cider since 1925, fermented with natural yeasts mostly in chestnut casks.
El Gaitero Clásica is the sparkling cider of the Asturian house founded in 1890 in Villaviciosa, extra semi-dry, 4.1%, with ample bubbles and firm acidity.
Sidra 1888 is the 5% cider Sáenz Briones makes from red apples in Argentina’s Alto Valle de Río Negro, at a company owned by CCU since 2010.
In 2012 it grew fastest among the world’s top ten cider brands, per Carlsberg, and it now sells in over 40 countries in versions tailored to each market.
Sierra Nevada launched this Pale Ale in 1980 and brought Cascade hops to the center of the recipe, marking the starting point of the citrus profile that would later define hundreds of American IPAs.
Cantillon ferments this beer spontaneously with wild yeasts from the Senne valley and adds fresh raspberries, giving rise to one of the most renowned fruit lambics in Brussels.
Duchesse de Bourgogne spends years maturing in oak barrels before reaching the glass—a process that has made it one of the most recognized Flanders Red Ales in Belgium.
