Howdy folks!

Just back from CiderCon and I’ve got cider on the brain, so I thought I’d share a couple apple-y updates with you from the portfolio!

CITIZEN CIDER – CITRA STAR
• Draft-only! A great option for those accounts who are saying “I wanna have something unique on my cider line.”
• Citra Star is an off-dry, bubbly cider made with loads of Citra Hops which give it an intense hop kick full of citrus characters.
• 6.0% ABV

EDEN – LIMITED RELEASE + “Heritage”
• We are truly BLESSED to have Eden Specialty Ciders in our house! At CiderCon, Eleanor Leger was like a rockstar – everyone wanted to chat with her and she presented on a handful of influence panel discussions!
• CINDERELLA’S SLIPPER 2016 – Limited Release
o “To create this estate-grown natural cider we fresh-pressed twenty varieties of freshly harvested apples from our own Eden Orchard. We fermented the fragrant juice with ambient yeast, and left it on its lees for one year, with no sulphur added. The result was clean, bone dry and tannic: A cider with great acidity and notes of honeycomb, white flowers, bittersweet apple, and pear.”

o Limited production: Only 100 cases produced
o 2016 Harvest | Eden Orchards | Biodynamic
o Apples:
 Bittersweets: Bulmer’s Norman, Stembridge Cluster, Michelin, Muscadet de Dieppe, Binet Rouge, Medaille D’Or
 Sharps: Esopus Spitzenburg, Rhode Island Greening, Spartan, Baldwin, Orleans Reinette, Reinette Clochard, Calville Blanc d’Hiver, Rubinette, Ashmead’s Kernel
 Sweets: Grimes Golden, Egremont Russet, Golden Russet, Snow Sweet, Blue Pearmain,
o 7.5% ABV
o 0 Residual Sugar
o Winner: CIDERCRAFT Gold
o Sell sheet attached

HERITAGE CIDER
o Wondering what “heritage cider” is? The United States Association of Cider Makers defines it thusly: “Heritage Ciders are made primarily from the fresh juice of multi-use or cider-specific bittersweet/bittersharp apples and heirloom varieties; wild or crab apples are sometimes used for acidity/tannin balance. These ciders will generally be higher in tannins and more complex than Modern Ciders. This style encompasses those produced in the West Country of England (notably Somerset and Herefordshire), Northern France (notably Normandy and Brittany), Northern Spain (notably Basque and Asturias regions), and Germany (notably the state of Hesse around the the city of Frankfurt), as well as regional American ciders and others in which cider-specific apple varieties and production techniques are used.
 Aroma/Flavor – Complexity derived from the cider maker’s selection of apples and production techniques. Common attributes include increased astringency, bitterness and complex aromatics.
 Appearance – Typically yellow to amber in color. Ranges from brilliant to hazy, depending on the cider maker’s intention.
 Varieties – Commonly used varieties include Dabinett (bittersweet), Kingston Black(bittersharp), Roxbury Russet (American heirloom) and Wickson (crab).
o Only 33 cases remain of the 1st Edition!
o TONS of Press including: “Cider in cans is also not new, but the canned Eden Heritage Cider, from heirloom apples grown in Vermont, offers a step up with light gold, lip-smacking refreshment.” —Florence Fabricant in The New York Times”

Jeff Baker | Curator of the Curriculum
Farrell Distributing
Cicerone Certified Beer Server
International Sommelier Guild AWC
Certified Cider Professional