I’ve been saying for a little while now that cider is on the rise, one of the quickly-growing trends that fits naturally (if a little strangely) into the craft brew movement—particularly with the advent of dry-hopped ciders and (I just recently read about) a barrel-aged one. The big breweries are getting in on the act as well, and the latest offering from Anheuser-Busch’s Shock Top line reflects this: Shock Top Honeycrisp Apple Wheat. It’s a … Continue reading →