Sour Ciders

To make a sour cider is to welcome the wildness of nature into the cider barn — where the fruit of the harvest is gathered, introduced to select microorganisms renowned for stirring up delightful complexity, and then blended from tank and barrel. Sour ales are as old as brewing itself and we reach back in time to the wild multi-organism fermentation traditions developed over the centuries – using a variety of tools and techniques: family paddles, monastery barrels, and now commercialized yeast strains – to ferment ciders, beers, and meads. We hope you will find surprising joy in these dynamic, and sometimes provocative, ciders…

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