Oct 28

Grain Fed VS. Grass Fed Beef

Grain Fed VS. Grass Fed Beef, what's the difference? www.cobornsblog.com

Coborn's Natural Foods Blogger, Cheryl - www.cobornsblog.com


Interest in grass fed beef is on the rise. As we hear more and more about the benefits of this ‘old fashioned’ way of raising cattle, we wonder if it is worth the extra cost at the grocery store.

Almost all beef calves begin their lives drinking milk from their mothers and learning to eat grasses and plants in the pasture where they roam. When the calf is approximately eight to twelve months old, the conventionally raised calf is moved to a feedlot (confined feeding) where they are fattened up on grains—soy and/or corn. The grains fatten up the animal much faster than grass so it can be slaughtered sooner.

In contrast, the grass fed steer or heifer continues to roam the pasture eating grass in the summer and hay that was grown on nearby fields in the winter for the remainder of its life—usually about 24 months. The grass fed brand that we sell at Coborn’s, Thousand Hills Cattle Company, receives no artificial growth hormones, antibiotics and no GMO feed. Note that there is a difference between “pasture raised” (beginning its life on grass and later put on grains) and “100% grass fed and finished” (never fed grains).

The grain fed steer are, more times than not, given growth hormone drugs to make them grow faster. Antibiotics are also typically administered to keep them from getting sick plus it increases daily gains—making it irresistible for Confined Animal Feeding Operations (CAFO or feedlots). Many also believe these practices produce better marbling and a juicier meat.

The most notable difference between the two types of beef are seen in the fatty acid composition, mainly in Omega-3′s and Conjugated Linoleic Acid (CLA,); grass fed contains 35 grams more Omega-3′s per serving than conventionally raised and more CLA than grain fed beef.

No matter how you look at it or what type of beef you choose to eat, red meat is very nutrient dense. Beef contains most of all nutrients humans need to sustain a healthy life: Vitamins B12, B6, B3, Iron, Selenium and Zinc. Also, Creatine and Carnosine, both of which are necessary for good brain function and muscle development.

How the two are raised also has an impact on our environment. This, however, is a deep and heady discussion that would be good to engage in another blog, but should be considered by all consumers of beef.

At Coborn’s, we offer both types of beef. In the Meat Department you can find our locally raised 100% Certified Hereford Beef and the Natural Foods Department carries locally produced Thousand Hills Cattle Company‘s 100% Grass Fed Beef (Cannon Falls, MN).

Make this nutritious food a regular part of your diet and be sure to properly cook your beef to the recommended 160°F.

Learn more about beef at beef.org

Coborn’s Natural Foods Manager, Clearwater, MN

Oct 23

Simply Spooky – DIY Halloween Floral Arrangements

Simply Spooky DIY Halloween Floral Arrangements - www.cobornsblog.com

www.cobornsblog.com - Stop and Smell the Roses with Dar


Fall is here! The leaves are turning colors and the nights are getting cooler. I love the warm colors of autumn and as I drive through the back country roads, I see fields of pumpkins and make a mental note as to where they are. Each year my family picks a new pumpkin patch to visit and after we find that perfect pumpkin, we begin the carving. Everyone loves creating their unique jack-o-lantern for Halloween; some are cute and some are scary and they are all very cool.

With that creepy, scary holiday right around the corner, we have a fall crazy daisy bouquet available for the month of October for only $4.99 and you’re saving $3.00 from the original cost of $7.99. They are long lasting flowers that have a great pop of color. You can arrange them in so many different ways like: in a pumpkin, a painted tin can, a seasonal tumbler or a vase. You can give them as gifts to your friends, relatives, daycare providers or even a co-worker. It’s an inexpensive way to make someone’s day or you can just treat yourself to a bouquet and create your own masterpiece. Here are 4 simple steps to make the arrangements shown in this blog.

  • Four simple steps to make a Halloween Floral Arrangement with a Cash 'N Carry Bouquet. www.cobornsblog.comPurchase plastic tumbler cups from the Coborn’s General Merchandise Department.
  • Place water soiled piece of green floral foam into tumbler cups.
  • Cut crazy daisy stems to desired length. (Note: These do not need to be cut underwater or at an angle, just simply cut with a scissor.)
  • Place stems in green floral foam to create desired arrangement.

Did you know that Halloween is the second-largest commercial holiday, with Christmas being the first? With that being said, I invite you to check out our Halloween giftware, fall mums and bouquets. We have a lot of fun Halloween goodies here at Coborn’s!

Check out Coborn's Floral for FUN Halloween Flowers and Decor! www.cobornsblog.com

I hope you take time to enjoy this season with friends and family. If nothing else, take a drive with your windows down and enjoy the colorful trees and the beauty that surrounds us. Maybe stop at Coborn’s and pick up a pumpkin to carve or set out on your step. Have a Spooktackular Halloween!

Coborn’s Floral Manager, Sauk Rapids, MN

Click Here for more blog articles written by Dar.
Stop and Smell the Roses Blog with Dar - www.cobornsblog.com


*Prices shown are available through October 31, 2014.

Oct 21

Creepy Treats for Halloween

Creepy Treats for Halloween - www.cobornsblog.com

www.cobornsblog.com - Fun with Family with Rebecca


Every great once in a while, someone reminds me that I tend to go overboard when I need a good creativity fix. This is one of my favorite examples. After attending a most over-the-top Halloween party for grown-ups a couple years ago, I took many mental notes on all the well-thought-out details and decided to integrate a little bit of that fun into our family time.

We decided to make an array of creepy sweet treats to sneak into our office break rooms and one for the teachers’ lounge at school, too. Many of my colleagues were too grossed out to taste my confections, but those who were brave enough to try were in for a real treat, as these decadent candies were divine!

Doggie Doo Doo

Doggie Doo Doo
  • 2 Cups Peanuts
  • 2 Cups Mini Marshmallows
  • 1 Cup Ghirardelli Dark Chocolate Chips
  • ½ Cup Milk Chocolate Chips
  • Wax Paper
  1. Roll out a large piece of wax paper onto your table.
  2. Combine chocolate chips in a Pyrex bowl.
  3. Microwave on high for 30 seconds, then stir. Microwave in 30-second increments, stirring in between, until the chocolate is smooth and shiny.
  4. Mix in peanuts and marshmallows and stir until everything is covered in chocolate.
  5. Drop spoonfuls of the chocolate mixture onto the wax paper and let them fully cool to set.
To take the easy route, stop in the Candy aisle and picking up a bag of chocolate nut clusters or a bag of mini Baby Ruths.


Crusty Q-Tips

Crusty Q-Tips
  • 60 Mini Marshmallows
  • ½ Cup Butterscotch Chips
  • 30 White Sucker Sticks (or Q-tips with the cotton ends cut off)
  • Wax Paper
  1. Roll out a large piece of wax paper onto your table.
  2. Poke each end of a sucker stick halfway into one end of a mini marshmallow (two marshmallows per stick – one on each end).
  3. Pour the butterscotch chips into a small Pyrex bowl.
  4. Microwave on high for 30 seconds, then stir. Microwave in 30-second increments, stirring in between, until the butterscotch is smooth and shiny.
  5. Dip the marshmallow end about a third of the way into the butterscotch and don’t worry if it looks a little messy.
  6. Flip the sucker stick over and dip the other end into the butterscotch, then gently set the crusty Q-tips on the wax paper and let them fully cool to set.
To add some drama to the presentation, serve these in an empty Q-tip box.


Armpit Clippings

Armpit Clippings
  • 3 Cups Shredded Coconut
  • 1 Cup Ghirardelli Dark Chocolate Chips
  • Wax Paper
  1. Roll out a large piece of wax paper onto your table.
  2. Spread coconut out in a jelly roll pan, then bake at 350°F for 5-7 minutes to toast it. Check it after 5 minutes; it will go from toasted to burnt very quickly.
  3. Pour the chocolate chips into a Pyrex bowl.
  4. Microwave on high for 30 seconds, then stir. Microwave in 30-second increments, stirring in between, until the chocolate is smooth and shiny.
  5. Stir in the toasted coconut until it’s completely covered in chocolate.
  6. Drop spoonfuls of the chocolate mixture onto the wax paper and let them fully cool to set.


Watchful Eye Truffle Brownies

Watchful Eye Truffle Brownies - www.cobornsblog.com

Watchful Eye Truffle Brownies
  • 1 Pan Brownies
  • 1 Bag White Chocolate Lindt Truffles
  • 1 Tube Red Decorating Gel
  • Decorative Candy Eyes (or you could use mini M&Ms)
  1. Slice truffles in half, slowly, so they don’t crumble.
  2. Cut pan of brownies into square pieces.
  3. Place truffle halves on brownie squares, dome side up.
  4. Make a dot of decorating gel in the center of each truffle, and then make squiggly lines down the sides to look like broken blood vessels.
  5. Place a candy eye on top of the dot in the center of each truffle.
To take the easy route, use a premade pan of brownies from the Bakery. Another variation I’ve seen is to skip the brownies, leave the truffles whole, then stab them with a plastic fork and decorate them to look like eyeballs. Eww!


While part of the fun of this project is preparing the candies, don’t forget to enjoy the presentation. I’ve seen people put similar creepy treats into single-size snack baggies and then staple on a label using card stock folded over the top. However you choose to present your treats, be sure to invite the family to get involved. While, yes, it’s kind of crude, they sure do have fun putting it all together. The most fun for each of us was sneaking the treats into break rooms/teachers’ lounges and claiming to have no idea who would have such obnoxious humor. I guess now that this is going on the blog, the secret’s coming out. Boo!

Coborn’s, Inc. Communications Manager

Click Here for more blog articles written by Rebecca.
www.cobornsblog.com - Fun with Family with Rebecca

Oct 18

Weekly Ad Recipe – Slow Cooker Garlic and Mushroom Beef Roast

Coborn's Weekly Ad Recipe - Slow Cooker Garlic and Mushroom Beef Roast www.cobornsblog.com

Slow Cooker Garlic and Mushroom Beef Roast
Serves: 6
  • 3-4 Lb. Beef Rump Roast, boneless
  • 1 tsp. Salt
  • 2 Cloves Garlic, finely chopped
  • 8 Oz. Small Whole Mushrooms, fresh
  • ½ Cup Sun-dried Tomatoes in Oil, drained and chopped
  • ½ Cup Italian Dressing
  1. Spray electric skillet with cooking spray.
  2. Sprinkle beef with salt and garlic.
  3. Place beef in skillet; cook over medium-high heat for 5 to 6 minutes, turning occasionally, until brown on all sides.
  4. Spray slow cooker with cooking spray.
  5. Place mushrooms in cooker.
  6. Place beef on mushrooms and spread tomatoes over beef.
  7. Pour dressing over mixture in cooker.
  8. Cover; cook on low heat setting for 8 to 10 hours.
  9. Remove beef from cooker; place on cutting board and slice beef.
  10. Serve mushrooms and juices with beef.
Suggested Wine Pairing Trapiche Oak Cask Malbec

Want to impress your guests? Just place the sliced meat on a plater with the mushrooms surrounding the roast. Add any left-over sun-dried tomatoes on top of the roast for added color. This recipe is also awesome if you slice the meat thinly and use the beef for hot sandwiches. My favorite way to serve this roast is to make some roasted baby red potatoes and a Caesar salad on the side. Enjoy…I did!

Coborn’s, Inc. Meat and Seafood Merchandiser

Oct 18

Weekly Ad Recipe – Roasted Red Potatoes

Weekly Ad Recipe - Roasted Red Potatoes www.cobornsblog.com

Weekly Ad Recipe – Roasted Red Potatoes
Serves: 4
  • 12 Small Red Potatoes
  • 2 T. Olive Oil
  • 2 Medium Green Onions, sliced
  • 2 tsp. Dried Rosemary Leaves, crushed OR
  • 2 T. Fresh Rosemary, chopped
  1. Heat oven to 350 degrees.
  2. In ungreased 13 x 9 inch glass pan, place potatoes.
  3. Drizzle oil over potatoes, turn potatoes so all sides are coated.
  4. Sprinkle onions and rosemary over potatoes; stir.
  5. Roast uncovered about 1 hour and 15 minutes, stirring occasionally, until potatoes are tender.

Here is a great recipe to serve with a roast, steak or even chicken. It has lots of flavor and the potatoes are moist and very tender. The best part of this recipe is the fact that it is so easy to make. Enjoy…I did!

Coborn’s, Inc. Meat and Seafood Merchandiser

Oct 16

DIY Mummy Cake

DIY Mummy Cake Header - www.cobornsblog.com

www.cobornsblog.com The art of Cakes with Amanda

“It’s the most wonderful time of the year!”Oh, excuse me; you caught me in the midst of my singing and twirling. You know what that means. Halloween is approaching! Ghosts! Pumpkins! Monsters! Spider webs! Oozing things! Mummies! It’s a great time of the year to be a cake decorator.  Please, join me in the spooky fun and make this simple but cute (or creepy if you want) mummy cake. It doesn’t take much sculpting skills or even piping knowledge. If you can draw a somewhat straight line you are ready for this.

Getting Started

DIY Mummy Cake Header - www.cobornsblog.comFor this cake you’ll need a few basic supplies:  An icing bag, an oversized basket tip 2B, and cake. I used two 6” round cakes for my basic mummy and a third for my bonus version. You could use 8” rounds for a bigger mummy. Also pick up some chocolate sandwich cookies. For my cake I used brown M&M’s. You could also use jelly beans or chocolate chips or a bit of dark colored icing. And most importantly you’ll need white frosting. I used about 2.5 lbs to make my basic mummy cake.

First step cut your round cake in half, making 4 half circles.

Next, your cakes are all going to be placed next to each other in a row, forming a half cylinder shape. You’ll need to put some frosting between the layers to make them all stick.

Now ice your cake. Don’t worry about making this part beautiful. You are going to be covering it with mummy wrappings. If the two ends and the eyeball area look nice, then you should move onto the next step.

Spooky Eyes

DIY Mummy Cake - Making Mummy Eyes - www.cobornsblog.com

Let’s make the eyes next. Get your sandwich cookies (if you haven’t eaten them all by now) and separate the two wafers. Hopefully you can twist them apart and leave the filling mostly intact. If not, eat that one and try again. The eyes are kind of my favorite part of this cake. There are so many ways to give your mummy personality on this step!

By scraping the filling off in different ways and changing the pupil placement you can make so many faces! Happy, dopey, evil, confused, sad, scared, bashful… It’s all up to you!

Once you figure out your eyes, go ahead and place them on the cake. You know where eyeballs go on a face. Then we start piping the wrappings. Get your bag set up with that big basket tip and start piping stripes.


When you are piping, go left to right, go right to left, go straight, go crooked, leave gaps, overlap, just don’t wrap up those eyes. When you get done, he should be thoroughly mummified.

Finishing Touches

Finish him off with some pupils for those big eyes. I went with M&M’s. Why? A) It’s easier than having to make a little bit of black frosting. B) Oh no! You’ll have to eat the rest of the bag! Trick or treat to you! Why did I do the pupils last? They bring your cake to life! It’s like throwing the switch on Frankenstein’s monster, “It’s Alive!” Plus, as you go you might find that your mummy wrappings change the eye area shape and you might need to place the pupils differently.

And with that, Mummy Cake! I threw on eyebrows with leftover cookie for his beauty shot. It gives it a little more expressiveness beneath all that frosting. This cake is crazy cute and so easy to make, with this mummy the only curse you might experience is a bellyache from eating too many cookies.

Bonus Round!

Do you want more mummy? Are you ready for an extra trick to sweeten up this treat? Okay, let’s do this.

First, I made him bigger and added another 2 halves using one more 6” round.  In all you use three round cakes. I wrapped up it just like the top part. For a little more depth, I added some loose wrappings and a few tails. Then the feet – for me, they are my favorite part. When you draw them, think of a kidney bean shape with the top a bit larger and then add the 10 toes.

This is a great cake for kids and adults; he’s humorous and filled with Halloween character but not gory if you are faint of heart. Although with some strawberry glaze you could let your creative imagination run wild.  I’ll let you decide.  Have fun! And Happy Halloween!  Soon, I’ll be running through a pumpkin patch with my arms outstretched for the next month!

- Amanda
Coborn’s Cake Decorator – Sauk Rapids, MN

Click Here for more articles written by Amanda
www.cobornsblog.com - The Art of Cakes with Amanda

Oct 14

Tailgating Tips and Recipes

Tailgating Tips and Recipes - www.cobornsblog.com

www.cobornsblog.com - Family, Friends & Food with Jayne


We all have some kind of hidden talent.  When asked to do a blog on tailgating recipes, I jumped for joy and did a little happy dance!  My forte is appetizers.  I love making them, I love serving them to my family and friends, and I definitely love to eat them.  In fact, every few months I don’t make dinner,  I announce to my family that it is “appetizer night” and they love it.  What makes it even better is when you add a theme to the night like “tailgating”.

Since we can’t go to the game, we can plan a tailgating party right in our own backyard.  If the weather doesn’t cooperate, I set up in the family room, kitchen or even the game room or garage.  So, let’s get started.

I don’t want to spend a lot of time in the kitchen preparing food, because I don’t want to miss a minute of the game.  I have a few recipes that are easy & can be prepared in less than 30 minutes.  Let’s start off with a simple recipe for a Bloody Mary.  Next is the appetizer, soup as the main entrée and a quick sweet treat.

Bloody Mary Recipe - www.cobornsblog.com

Bloody Mary

Bloody Mary
Serves: 2
  • 1½ Cups Clamato Juice, chilled
  • 2 T. Dill Pickle Juice
  • 1 T. Worcestershire Sauce
  • ¼ tsp. Celery Salt
  • ¼ tsp. Pepper
  • ⅛ tsp. Hot Pepper Sauce
  • ¼ Cup Vodka, optional
  • 2 Celery Ribs
  • 2 Pepperoini Snack Sticks
  • 2 Dill Pickle Spears
  • 2 Pitted Ripe Olives
  • Lime Wedges
  1. In a small pitcher, combine the first six ingredients.
  2. Stir in vodka if desired.
  3. Pour into two glasses filled with ice.
  4. Garnish with celery, snack sticks, pickles, olives and lime wedge.
  5. I have also garnished with cocktail shrimp and asparagus.

 Brat Nachos - www.cobornsblog.com

Brat Nachos

Brat Nachos
Serves: 12
  • 16 Oz. Fully Cooked Smoked Bratwurst, sliced
  • ½ Cup Onions, sliced
  • 1 Small Red Pepper, sliced
  • 3 Cups Cheddar Cheese, shredded
  • 2½ tsp. Flour
  • 1 T. Olive Oil
  • 1 Clove Garlic, minced
  • ¾ Cup Beer
  • Tortilla Chips
  1. Sauté bratwurst for one minute in a large skillet.
  2. Add onions, peppers and garlic clove.
  3. Cook 4-5 minutes longer until vegetables are tender.
  4. Set aside and keep warm.
  5. In a large bowl, combine cheese and flour.
  6. In a large saucepan, add beer and cook over medium heat until bubbles form around sides of pan.
  7. Reduce heat to medium-low.
  8. Add a handful of cheese mixture, and stir constantly.
  9. Continue adding cheese, one handful at a time allowing cheese to almost completely melt between additions.
  10. Arrange tortilla chips on a large serving platter.
  11. Spoon cheese mixture over chips and then top with bratwurst mixture.
  12. Serve immediately.

 Chili with Cheese - www.cobornsblog.com

Chili with Cheese

Chili with Cheese
Serves: 12
  • 2 lbs. Ground Beef
  • 1 Medium Onion, chopped
  • 2 Cloves Garlic, chopped
  • 3 10 Oz. Cans Diced Tomatoes with Green Chilies, undrained
  • 28 Oz. Can Diced Tomatoes, undrained
  • 2 4 oz. Cans Chopped Green Chilies
  • ½ tsp. Pepper
  • 4 Oz. Velveeta Process Cheese
  1. In a large saucepan, cook the beef, onions and garlic until the internal temperature of meat reaches at least 160 degrees.
  2. Drain.
  3. Stir in the tomatoes, chilies and pepper.
  4. Bring to boil.
  5. Reduce heat.
  6. Simmer, uncovered, for 10-15 minutes.
  7. Stir in cheese until melted. (You can add more cheese if you like it cheesier.) Serve immediately.

 M & M Snack Bars - www.cobornsblog.com

M & M Snack Bars

M & M Snack Bars
Serves: 36
  • 2½ Cups Pretzel Sticks, broke in half
  • 2 Cups Corn Chex
  • 1½ Cups M & M’s
  • ½ Cup Butter
  • ½ Cup Creamy Peanut Butter
  • 5 Cups Miniature Marshmallows
  1. In a large bowl, combine pretzels, cereal and M & M ‘s.
  2. In a large saucepan over low heat, melt butter and peanut butter.
  3. Add marshmallows; cook and stir until marshmallows are melted and mixture is smooth.
  4. Pour over pretzel mixture.
  5. Stir to coat.
  6. Press into a greased 13 x 9 inch pan.
  7. Cool until firm, cut into squares and serve.

Here are a couple extra hints to make your next tailgating party a success with your guests.

  • Keep the menu simple and the recipes quick and easy.
  • When planning the menu choose food that is easy to eat while standing.
  • Choose food that can be made ahead of time.
  • Don’t forget those special decorations like, your favorite team colors for plates, napkins and tablecloths, football dishware, balloons, etc.

Last but not least…..GO VIKINGS!! And enjoy….I did!

Coborn’s, Inc. Meat and Seafood Merchandiser

Click Here for more articles written by Jayne
www.cobornsblog.com - Family, Friends & Food with Jayne

Oct 11

Weekly Ad Recipe – Slow Cooker Beef Sandwiches

Slow Cooker Beef Sandwiches Recipe - www.cobornsblog.com

Don’t you just love to walk into your house after a long day of being away and dinner is waiting for you?  Well that is exactly what is going to happen when you prepare this recipe. I loved it! Just serve in buns and we were done eating in 15 minutes. This recipe is so easy to throw together before you leave in the morning and waiting to tantalize those tastebuds when you get back home.  Enjoy…..I did!

Coborn’s, Inc. Meat and Seafood Merchandiser

Slow Cooker Beef Sandwiches
Serves: 12
  • 1 Large Onion, chopped
  • 1 Cup Barbecue Sauce
  • ½ Cup French Dressing
  • ½ Cup Condensed Beef Broth
  • 3.5-4 Lb. Boneless Beef Chuck Roast
  • 12 Burger Buns, split
  1. Spray slow cooker with cooking spray.
  2. Mix onion, barbecue sauce, dressing and broth in slow cooker.
  3. Add beef and stir to coat.
  4. Cover; cook on low heat setting 8 to 10 hours.
  5. Remove beef from slow cooker; skim fat from sauce.
  6. Shred beef with 2 forks; stir beef back into sauce.
  7. Serve in burger buns.
Suggested Wine Pairing: Save Me San Francisco Hella Fine Merlot


Oct 11

Weekly Ad Recipe – Simply Caramel Apple Bars

Simply Caramel Apple Bars - 6 simple ingredients that you probably already have in your cupboards - www.cobornsblog.com

Nothing says fall like a huge variety of fresh apples. This is one of my favorite recipes because it is so simple to make. I love adding caramel to the recipe but it is also great adding some ice cream to the warm bars along with a drizzle of caramel on top. Enjoy….I did!

Coborn’s, Inc. Meat and Seafood Merchandiser

Simply Caramel Apple Bars
Serves: 36
  • ½ Cup Cold Butter
  • 1 Pouch Oatmeal Cookie Mix (1 lb. 1.5 oz.)
  • 1 Egg
  • 1 Cup Apples, peeled and finely chopped
  • 1 Cup Caramel Topping
  • ¼ Cup Flour
  1. Heat oven to 350°F.
  2. Spray bottom of 13 x 9 inch pan with cooking spray.
  3. In large bowl, cut butter into cookie mix using fork or pastry blender.
  4. Stir in egg until mixture is crumbly.
  5. Reserve 1-1/2 cups cookie mixture.
  6. Press remaining cookie mixture into bottom of pan.
  7. Bake 15 minutes.
  8. Sprinkle apple evenly over crust.
  9. In small bowl, mix caramel topping and flour; drizzle over apples.
  10. Sprinkle reserved cookie mixture over apples.
  11. Bake 20 to 25 minutes or until golden brown.
  12. Cool completely, about 2 hours.
Suggested Wine Pairing: Riondo Spago Nero Prosecco


Oct 9

Cider Beer – The Fastest-Growing Beer Category

Cider Beer - The Fastest-Growing Beer Category. www.cobornsblog.com

Coborn's Blogger - Wade


Craft beer’s growth in the U.S. has been amazing, rising from 11.5 million barrels brewed in 2011 to more than 15 million barrels in 2013. Over that same time period, production of Hard Cider has tripled. The growth of cider has been in the works for years, hitting a hot streak lately.

Big brewers have joined the trend, introducing cider brands of their own, with campaigns for beverages that are sweeter and more gender friendly. American Cider is having its trend movement with exciting new producers and varieties, from funky barrel-aged styles to dessert ciders. Even as cider has been enjoying a sharp rise in sales, cider makers expect much bigger things to come. A 2012 Nielsen report stated that the “relatively small cider segment is poised for great growth,” in part because ciders “attract a younger, more affluent consumer.”

American Hard Cider Styles


These ciders demonstrate the true potential of the apple by blending French, English, and American varieties, and the best are the most wine-like in style.


An ever-expanding category, producers both big and small are constantly pairing new flavors with the apple from honey to pumpkin to cinnamon, highlighting the fruit flavor of the apple.

Beer Inspired

In the craft beer craze, cider makers are borrowing brewing methods such as whiskey-barrel aging, and the latest craze, adding hops.


The most popular, these easy sippers are effervescent and straightforward, with pronounced sweetness and candied-apple flavors.

And remember… An apple a day keeps the doctor away!

- Wade
Coborn’s, Inc. Liquor Category Manager II