The Bitter Queens. These English apples decided they wanted to be a Spanish-style cider. Well, I guess we'll allow it. A mild volatile acidity, giving way to big apple flavors, with a soft oak finish. Though not exactly to style, the result is pleasing.
Alcohol by volume: 6.9%
Apples: Porter's Perfection, Kingston Black, Harry Master's, Stokes Red, Dabinett from Washington
Pairings: meaty paella, manchego cheese, basque cheesecake
One of those great cider apples. This juice was pressed in 2019 at Bristol's Cider in Atascadero, California, and distributed among SLO Cider, Gopher Glen Cider, and Two Broads Ciderworks. Each cidery made it their own. Our batch displays flavors of apples, honey, and apricots, finishing dry.
Alcohol by volume: 8.3%
Apples: Newtown Pippin from Gizditch Ranch in Watsonville, CA
Pairings: bread and butter pickles
-8.5% alcohol by volume
-Apples: Santa Barbara (Gala) and San Luis Obispo (Granny Smith and Braeburn) Counties
-Pairings: kale-gorgonzola-pear flatbread, creamy pumpkin soup, vanilla ice cream, all the brunch
A tart, dry, fruity-citrusy cider, co-fermented with organic kumquats, sourced from Southern California.
Hops and cider is like a beard on a drag queen; an incredibly magical combination. Local apples are dry hopped with Nelson Sauvin and Citra hops just long enough to capture their aroma and flavor of citrus, gooseberry and black pepper. The result is lightly tart and without bitterness.
Alcohol by volume: 6.9%
Apples: Braebrun from SLO Creek Farm in San Luis Obispo, Granny Smith from Fair Hill Farms in Paso Robles
Pairings: chevre, green salad with fried chicken, lemon meringue pie
The August Blend is a mystery in that most of the names of the apples are not known, the records lost somewhere in the ranch house. However, their flavors were known. We tasted each one to know their contribution to the blend. On a whim, we let the cider age for a month in a Calvados barrel that previously held ice cider. Flavors of orange peel and stonefruit with fruity brandy notes and a touch of toast.
Alcohol by volume: 8.0%
Apples: Gala, Anna, and 25 mystery varietals from Silver Ladder Ranch in Cambria, CA
Pairings: TACOS, pistachio cheesecake with caramel, Stepladder Fromage Blanc
This is a full-bodied cider for those cold nights. This is a cider with enough acid to cut through rich dinners and desserts. This is a cider for those fireside chats, whether your fire is inside or outdoors. The fruity notes deepen into caramel apple, with nuances of brandy, baking spice, bay leaf, and sherry.
Apples: Pink Lady, Wickson Crab, Roxbury Russet, Ashmead's Kernal, King David, Cox Orange Pippin, Black Twig, Delicious grown in 2019 in Creston, California on the Lewicki Ranch and Vineyard.
Pairings: marzipan, prime rib roast, baked brie with fig jam, apricot tart, squishy chair by fireplace
Alcohol by volume: 11.9%
Apples: Creston, CA and Oregon
Grapes: grenache from Sta. Rita Hills
Pairings: almond-apricot tart, grilled cheese sandwich with gooey brie and mushrooms, beet and goat cheese salad
-7.7% alcohol by volume
-Still (no carbonation)
-Apples: field mix from Bellevue Orchard in San Luis Obispo (no longer operating), Crimson Gold Crab from Santa Barbara County
-Pairings: dried fruit, burrata, rosemary chicken, shortbread cookies
This is a traditional style called a cyser, also known as a cider mead. A clean cider with spicy and floral honey characters, fermented to dryness.
-16.1% alcohol by volume
-Still (no carbonation)
-Apples: field blend from Bellevue Farm (no longer operating) in San Luis Obispo County and Crimson Gold Crab from Santa Barbara County
-Pairings: blue cheese, salty honey pie, apple crisp
This is our version of an ice cider, a style made famous in Quebec. We pressed local apples, then the juice was frozen. As frozen juice slowly thawed, it released a more concentrated juice rich with flavor, sugar, and acidity. Only 25% of the original juice was used to make this cider. After a slow fermentation, the cider was left to age in neutral French oak for one year. Ours finishes a little drier than others, but still has a natural residual sweetness balanced with high acidity. With big, bold flavors of dried fruit and vanilla, this full-bodied sipper is great as an after dinner treat shared with friends.
Usually, we like to control our fermentation pretty carefully, but sometimes we like to get wild. We made no yeast additions to this cider, meaning the yeast that fermented this cider was native yeast and already on the fruit when we crushed it. Then into the neutral french oak barrel and let her go. The earthy, toasty notes with a light funk.
Alcohol by volume: 8.5%
Carbonation: lightly carbonated
Apples: Sonoma and San Luis Obispo County apples
Pairings: all the cheeses, fatty fatty porky goodness, french fries