A Modern Take on Cider, in Burlington

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.

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Fresh apple juice is stored in large containers
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Washing the apple press
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Fresh apple juice is transported to the fermentation room where in a swift chemical process it turns into cider
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Final cans are color-coded depending of the type of cider
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The tasting room is located right next to the fermentation room
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Try These Ciders

Unified Press
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.

Wit’s Up
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.

For Shore
A Gose inspired cider finished with coriander seeds and sea salt.



Citizen Cider
316 Pine St #114, Burlington, VT (View in map)
citizencider.com
See shops and bars where you can get Citizen Cider

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