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Portland chef Eric Bechard prefers his ciders funky.
After a night on the line, most chefs have a go-to drink, from cheap beer to a house bartender's expert cocktail. Here, star chefs reveal their favorite drinks.
Portland chef Eric Bechard is a huge fan of sparkling ciders. “I’m really into a French method or méthode champenoise cider from E.Z. Orchards, here in Oregon,” he says. “They just do one type of cider, which is pretty amazing. It’s funky, minerally, deep, but with a light body, nicely carbonated and high acid. I do prefer the funkier ciders. I like Brett (Brettanomyces—a type of wild yeast used in some ciders and beers, delivering a characteristically funky flavor). Our whole list at the Kingdom of Roosevelt, we have a lot of wine, but everything else is sour beer, wild yeast beer and cider.”