Batch No. 1, their flagship dry cider, is fermented with Champagne yeast and aged in neutral French Oak barrels,crafted specifically to emphasize the bright and brilliant acid that is inherent in true cider apples. Batch No. 1 is great on its own, but really sings with food.
Food Pairing: Pork: Grilled, smoked, pulled, however you prepare it. Crispy skinned poultry. Soft cheeses. Green salads, especially kale or arugula-based. Roasted root vegetables. Risotto. Burritos (brewer's personal favorite)
Apples are among the most genetically diverse fruits on the planet. Each seed contains a unique genetic code such that if you plant it, the fruit from the ensuing tree will be nothing like that of it’s mother. Traditionally, American hard cider was made from native apples trees that were considered too bitter to eat on their own. Most old time cider was not sweet, but rather emphasized the bright and brilliant natural acidity in these apples. Many dry ciders are aged in oak barrels and taste great both still or carbonated.
- ABV: Medium to high alcohol
- Color: Light to caramel
- Glassware: Libbey hard cider glass
- Temperature: 40 oF
- Food Pairing: Think anything you cook with apples as an ingredient - pork chops, butternut squash, roasted vegetables