Style: Sour Cider

Sweetness: Semi-dry, S.G. 1.005, fruit-forward but not sweet

Alcohol Percentage: 6.9% abv

Bottle Volume: 500 ml.

CLARITY & COLOR

Unfiltered, light straw.

AROMA & FLAVOR

A refreshing and crisp cider where tart stone fruit permeates the senses and the first sips show a varied acidity – from the soft peach to the malic acid of apple, and then to the lactic acid from the souring ferment.

APPLE & FRUIT VARIETIES

A blend of organic Golden Russet, Granny Smith, and Pink Lady apples co-fermented with peaches, nectarines, and plums from Tonnemaker Hill Farms.

CIDERMAKER NOTES

Starting with a high acid blend of apples we co-fermented over 600

pounds of whole peaches, nectarines, and plums using a strain of Norwegian farmhouse ale yeast and Lactobacillus Plantarum bacteria. After primary fermentation the cider was racked and aged for three months with an additional twenty pounds of whole peaches being added to the aging cider every week to provide sustained sugars for the Lactobacillus to do its magic.

SERVING SUGGESTIONS

Enjoy on the bow of a boat, watching the sun go down. The stone fruits call to grilled chicken or a Moroccan tagine. Not a sweet cider so better showcased with lighter fare like cheeses and cold noodle salads.