Chicagoist's "Beer of the Week:" Cidre Bouche Brut E Dupont

By Chuck Sudo in Food on Oct 29, 2008 6:00PM

We've spent more time than we care to admit in recent weeks at the Publican digging on swine, oysters and beer. For those who haven't read Jacy's "First Look," here's the link to tie you over while we finish our full review for Friday. With over 70 listings, the Publican's beer menu is extensive, but not expansive like Hopleaf or Map Room. One of the winning selections on their draft menu is a French cider that we highly recommend with at least three of their cheese selections.

Cidre Bouche Brut Etienne DuPont is made from nine different different harvests of apples — chosen for sweetness, acidity and tannin — between September and December every year. The fruit comes from trees that average 12 years of age. They don't produce much fruit, but the apples that do form have amazingly concentrated flavor. Additonally, this cider is free of nitrates, unpasteurized and unfiltered. Brut E. DuPont has a near-sparkling wine carbonation that brings out the flavor and scent of apple on the nose and palate. Using the skins in the fermentation process adds a dryness to the mouthfeel that's perfect with a variety of cheeses like brie, gruyere and Grayson (one of the Publican's funkier cheeses). It also pairs well with creme fraiche, late harvest fruits such as figs and pears, and waffles with lots of butter.

We're not huge fans of French beers, but they're at the top of our list for ciders. The Publican has a solid one with this week's "Beer of the Week," Cidre Bouche E. DuPont.