Award-winning Chef Wylie DuFresne created a menu influenced by – and utilizing – Strongbow Hard Apple Ciders to showcase their distinctive taste. DuFresne curated a one-of-a-kind three-course dinner to complement the hard ciders’ refreshing taste over ice. Strongbow is the option for those wanting something lighter, sweeter, often more refreshing than a beer, yet with some of the complexity and flavor beer lovers come to expect.

The menu prove the ease in including hard ciders as part of a tasty culinary experience, and took advantage of brand’s range including Strongbow Gold Apple,  Red Berries, Ginger, and Honey.

·         Amuse Bouche – Butternut squash soup with bacon and pumpernickel (pairs with Strongbow Gold Apple)

·         Appetizer – Scallops with orzo, smoked mushroom, brown butter, tarragon (pairs with Strongbow Ginger)

·         Dinner – Lamb loin with barley, hibiscus date, aged goat cheese (pairs with Strongbow Red Berries)

·         Desert – Bay leaf ice cream with chewy brownie bites and yuzu fluff (pairs with Strongbow Honey)

There has been little to offer those who want an option between beer and wine that retains the crispness of the former and complexity of the latter. Strongbow Hard Ciders increase those options. Smooth, crisp, and with a kick, these ciders stand up to a beer lover’s need for a bright refreshment and a wine lover’s need for complexity and finish.

With hard cider, the colder it is, the less vivid the flavors will be. If what you’re after is a more subdued, ice-cold version, pour a Strongbow into a half-pint glass with some ice. If you want to experience the complete flavor complexity, serving a hard cider at red-wine temperatures (roughly 55-degrees) will give you the full profile.

For more information visit www.strongbow.com or follow on Twitter and Instagram @StrongbowUS