I’ve never really invested time to understand cider as a drink — and never quite took it seriously until my trip to Vermont when I was offered one of their dry ciders at a bar. Excited about the find, I reached out to the cidery and took a tour to see how cider is made today.
Try These Ciders
A naturally gluten-free cider is off-dry, crisp, clean and refreshing.
Pairings: Pork, soft cheese, spicy food, smoked fish, rustic bread & butter.
The Dirty Mayor
A cider with a ginger nip.
Pairings: Fried chicken, Thai cuisine, pan-seared seabass, vegetable Phó
The Lake Hopper
Made with hops grown on both sided of Lake Champlain: Vermont and New York.
Pairings: Scallops, pork burger, ceasar salad, cheddar cheese.
Drawing on the old and new traditions of cider making, it starts like an ale and finishes like the dry, sessionable craft cider.
Pairings: Bratwurst, brioche, roasted chicken, root vegetables.
A Gose inspired cider finished with coriander seeds and sea salt.