Cobblestone Cafe & Bistro

black garlic aioli, curried ketchup

sherry vinegar, olive oil, garlic, thyme, citrus

butternut squash, feta, pumpkin seed vinaigrette, candied pepita, fennel, scallion

grilled zucchini, eggplant, red onion, anaheim pepper, parmesan gravy

back bacon, gruyere, sunny side egg, traditional buckwheat crepe, petite salad

northman pub cider, barber's cheddar, grilled sourdough

coconut milk, candied pumpkin seed, fall spices

asian pear, candied & peppered pecan, curry vinaigrette

sidra golden raisin, candied walnut, pickled red onion, crouton, apple dijon vinaigrette

broccoli, mixed greens, pickled fennel, orange segment, toasted peanut, tahini dressing

selection of meat and cheese, pickles, baguette, pickled egg, apple butter, grainy mustard

confit garlic, white wine, fennel, saffron aioli, nduja, hominy, grilled ciabatta

wine braised chicken, celery root, roasted shiitake mushrooms, charred onion, natural jus

broccoli, poached egg, brown butter poached pine nut, taleggio fondue, tarragon, fried kale

malt cured icelandic cod, cider battered, house tartar sauce, minty peas

ground and spit-roasted beef, chicken & lamb, marinated tomato, cucumber, onion, crispy rice, yogurt, flatbread wrap, chips (served spicy or regular)

local beef, caramelized onion, garlic aioli, butterkase, bread & butter pickle, brioche bun, chips

roasted fingerling, shishito pepper, leeks, pickled mustard seed, red wine syrup, pea vine

house made, spiced cider syrup, salted caramel (two per order)

brioche, frangipane, almond, brown butter ice cream

washed rind, slightly firm texture, nutty finish, cow's milk

washed rind, creamy, full flavored, cow's milk, excellent dessert cheese

calvados washed rind, full & pungent flavor, cow's milk, perfect with cider

rich, creamy cow's milk cheese, buttery and classic, bloomy rind

sharp, mature, with an exceptional depth of flavor - cow's milk - pasteurized

fruity, earthy, and slightly tangy with notes of sweet hay and cultured buttermilk - cow's milk

cider-washed, creamy texture, hints of fresh cider aroma - cow's milk

french style cheese, creamy, spreadable, tangy, sea salt - goat's milk

creamy, tangy, buttery, great with sparkling wine - cow's milk - pasteurized

very clean, smooth, buttery, semi-firm, great with dry cider - sheep's milk

mild funk, salty, semi-hard, pair with a spanish cider - cow's & sheep's milk - pasteurized

Not too dry, not too sweet. Right in the middle, with decent acidity. Made from Michigan heirloom apples, such as Grimes Golden, Northern Spy, Winter Banana & Winesap

Imperial is created from a 90 year old recipe refined for modern tastes, using apples from the 2010's harvest w/ muscovado sugar to give it a sweet and mellow. Aspall's first new cyder in 4 years

Mango and habanero infused cider

Dark malty flavors evolve into a notable dry character, while the nitrogen charge creates a soft pillowy head that smooths every sip. Brewed with Irish malts and roasted barley, this easy-going stout adds a welcoming Colorado spirit to a classic old world style. Dark malty flavors evolve into a notable dry character, while the nitrogen charge creates a soft pillowy head that smooths every sip. No glass? No worries. We've canned the cascade. Indulge in the nitro experience anywhere life takes you

The aromas a strictly apple driven; ripe, rich apple notes enveloped in a soft, farmyard halo. Cidrerie Daufresne is located in lower Normandy, France, and produces traditional-method apple and pear ciders. This Brut offering is produced from over 20 local apple varieties giving it a unique taste and style

The Lake divides us. The Lake connects us. Citizen Cider is proud to work with the good growers on both sides of mighty Lake Champlain, Vermont and New York. Made entirely with apples and cascade hops from the same landscape, and in some cases the same farms, this cider is a tribute to those things that connect us. Two States. One Landscape. One Cider. Get Connected. Drink the Lake Hopper

Almost like a French cider with really strong tannins, but crisp and clean without the funk

A Double Dry Hopped IPA brewed with Citra and Mosaic

A dry style pear cider with low sugar content and lightly carbonated to bring out the true nature of the fermented product

Light and crispy. This cider has a sweet apple scent with a light pale strawberry taste

Possmann's flagship is the one product that has made the company the most recognized apple wine producer in Germany. The Frankfurter Apple Wine is a crisp, clear wine with the distinct harmony of a tart wine with fruit flavor of the apple. Fully fermented with 5.5% alcohol by volume, the apple wine contains no additives. It is extremely low on sugar, (recommended for diabetics), as well as very low on calories. With the natural fruit acids, the wine is very soothing and enhances digestion

Our still cider, Prima Most, is cold cellar-aged, and it's best served straight from the barrel, or tap, but it's also great straight out of the bottle

A smoking blunderbuss of a cider, this spirit-aged and casked Devon cider is off dry, with deep wood and brandy notes

Made with native apple varieties as Txalaka, Urtebia, Judeline, Judor, etc. Fermentation with a minimum of four months

Single Varietal cider made from "Rhode Island Greening" apples grown on Old Mission. Mostly used as a pie apple, the tart flavor of the Greening is what makes makes for a clean and tart, semi-sweet, "Green Apple" cider

Produced from an interesting blend of unmalted Quebec wheat and pale barley malt, to which spices and natural aromatics are added, along with a light hopping

Hard apple back sweetened with Basswood honey and orange blossom water

Orchards: Ashland & Salem, OR Dry and fruit forward "rich honey aromas"

Golden-yellow and bright with a distinctive aroma of hops with a pleasant bitterness. Golden-yellow and bright, with 32 bitter units and quite hoppy compared to most of the other Pils our Weihenstephaner Pils comes up with a distinctive aroma of hops with a pleasant bitterness. This combination provides a balanced mix and guarantees great enjoyment. Brewed according to our centuries-old brewing tradition on the Weihenstephan hill

First sensation on the taste buds is full-bodied, very soft and mild with a lively, champagne-like sparkle. Fragrance and taste of the "yeast-cloudy" wheat beer are distinguished by a refined top-fermented, flowery-yeast character and an unmistakable, distinct banana aroma

Clear golden pour with a single finger head and lacing. Funky gym sock aroma with hints of citrus. Taste is light. Clean citrus and cereal

Gold with a frothy head, Strikingly complex, earthy aromas show a considerable hop influence. Big, rustic, dry malt palate has a mineral quality but also a slight fruitiness. Hops are supportive and provide complexity. This big beer is beautifully balanced and very distinctive

Deep in rich color and malt, this beer is smooth, light on the palate, and dangerously delicious

Our year round barrel aged imperial stout with roasty malt character intermingled with deep vanilla tones and hints of oak. Let it warm for the best flavors

When you brew as much as we do, sometimes we get tired of telling the yeast what to do. For Apex Predator Farmhouse Ale, we pitch the yeast cold, turn off the temperature control, and let the yeast do it's thing. To our delight, it spat out the sweet scent of juicy fruit wafting from a frothy, white mane. Brewed only with grain and sugar unencumbered by the heat of the kiln, we create a hazy, golden body. Apex Predator gets its teeth from a generous Crystal dry-hopping that completes the dry finish with a fruity bite. Pounce on the opportunity to let it part your lips and you may find yourself at the top of the food chain

strikingly intricate beer, Petrus Aged Red marries the dark complexities of an unrestrained Belgium ale with the intrigue of tart cherry. Pours a deep ruby red

Dark color, full and very impressive taste. Strong plum, raisin, and black currant palate, with ascending notes of vinousness and other complexities. The top product from the Rochefort Trappist brewery

Rodenbach Grand Cru (Alc. 6% Vol.) is a blend of "young" beer (33%) and an older beer (67%) that has matured in oak vats. It is the high percentage of the older ripened-in-oak beer that gives it the complex and intense bouquet

Brewed with well water (the original well, sunk in 1758, is still in use with the hard well water being drawn from 85 feet underground), the gently roasted organic cocoa extract impart a delicious, smooth and creamy character, with inviting deep flavours and a delightful finish – this is a marriage of satisfying stout and luxurious chocolate

Nut Brown Ale is relatively dry with a rich amber-brown colour and nutty flavour derived exclusively from small amounts of dark malt

This beer has a white, smooth and very compact head. Its pale amber colour is very characteristic revealing a distinctive maltiness. It has a rich aroma with a unique combination of aromatic hops, spices and the typical bouquet of fermentation – very fruity. Secondary fermentation in the bottle gives it a unique aroma due to the presence of yeast. St Feuillien Triple has a very strong and exceptionally lingering taste thanks to its density and its long storage period. Whether served as a refreshing aperitif in summer or savoured during the winter months, the Triple is a connoisseur's beer par excellence

Our IPA doesn't follow the rules, either. You'll remember Gatecrasher for its flavor, not bitterness. You get into the sold-out show without a ticket. You don't have to shout for people to listen

Malt beverage with natural flavors added

Delicate balance of fruit and spice, hint of sweetness, hint of tartness, redolent of Granny Smith Apples

The exploration of yeast strains and the different results we can achieve are beautifully exemplified in Evolver, a pale ale with a difference. 100% fermented with Brettanomyces. For the first 3 months the beer tastes the same as a fresh pale ale, then the differing flavour compounds start to shine through and after 6 months the Brett really takes hold

Biscuity and malty, complex chocolate and toffee flavors and a roasty finish. The brown ale to end all brown ales. Enjoy it, because there is no longer any reason to drink another. You've reached the pinnacle. A healthy blend of traditional British malts give this popular style a semi-sweet, biscuity, slightly roasted flavor. Oats thicken the mouthfeel, and a handful of specialty malts add complex chocolate, toffee, and caramel notes. The hops are mostly traditional, earthy British hops, but we cocked it up a bit with some Cascade late in the boil just to show those snooty Brits that we don't approve of that Constitutional Monarchy crap

A tart, refreshing wheat ale that is kettle-soured with lactobacillus and brewed with sea salt and coriander, featuring liberal additions of blood oranges

Light bodied & pale in color with pleasant, spicy phenolics and subtle, fruity esters that give way to a floral & dry finish from noble hops and Belgian yeast. This is a Belgian-style abbey single crafted like those that Trappist monks brew for own daily consumption. It is light bodied and pale in color with pleasant, spicy phenolics and subtle, fruity esters reminiscent of midwest heirloom fruit trees that give way to a floral and dry finish from noble hops and Belgian yeast

The use of roasted chestnuts endows this beer with toasted nuts and caramel hints, and gives it a unique aromatic personality. Each Glutenberg beer has a personality of its own, and the Glutenberg Red is definitely the one with the strongest character. The gold award it won at the World Beer Cup in 2012 proves it in a very eloquent way

Pony is a crisp, clean pilsner you can saddle on up to the bar and order with a confident, rangy thunder. Pony is new to the scene, but we welcome this pilsner lager into the fold like an old friend. Get on yer stoop or prepare for the trek, there's a Pony in every pint

Massive grapefruit, pineapple, and super-ripe mango aromatics burst out of this medium-bodied IPA. Assertive bitterness is balanced by a subtle malt sweetness and more citrusy fun

This slightly sour cider combines the fresh tartness of red rhubarb juice with a dash of sea salt that smooths out the acidity. It's the perfect thirst quencher for the summer months and the perfect solution to any beer lover's excuses

Stiegl Grapefruit Radler has a distinct tart flavor, citrusy aroma, lively effervescence and natural cloudiness. Stiegl Grapefruit Radler combines the purity of Stiegl Goldbräu lager with pure grapefruit juice. Radler, which means 'cyclist' in German, was originally brewed for thirsty cyclists in Austria who wanted a great tasting, low alcohol beer they could take along on bike rides

Ripe and juicy, Made Marion unites Northwest apples with whole locally grown Marionberries. The crown jewel of all blackberry varieties, Marionberries are a true testament to the bounty of Oregon

Rugged and fresh, OutCider isn't afraid of taking the trail less traveled. Jonagold apples are pressed, fermented, and left unfiltered, so you can experience their raw character

An eclectic blend of Hood River apples, local Oregon blackberry honey, and a slow fermentation process create a tart, floral, celebratory cider. Serious Scrump is a dry cider made in traditional scrumpy fashion with a Northwest twist! Get serious about your scrump!

Perry is to pears as Cider is to Apples. AeppelTreow Perry is a Sparkling Pear wine, hand processed in the traditional Champagne method. Our Perry is fermented from a select blend of dessert pears. We are growing a number of traditional perry pears from the west Midlands of England (Herefordshire, Gloustershire) and Swiss/Austrian 'mostbirne'

Traditionally Fermented Cider finished with Oregon grown hops. Cider true to character; dominant notes of fermented apple accented with floral and mineral notes of dry hopping. Contains Washington grown Honey Crisp, Gala, Granny Smith, and Golden Delicious Apples. Cascade hops

Based on nostalgic profiles of ciders everyone first experienced, Argus Ferementables Ciderkin delivers a straightforward apple palate, yet finishes dry

A sparkling ginger perry, spicy, dry, unfiltered and unpasteurized

Imperial is created from a 90 year old recipe refined for modern tastes, using apples from the 2010's harvest w/ muscovado sugar to give it a sweet and mellow Aspall's first new cyder in 4 years

There is a subtle blackberry aroma with a hint of traditional cyder apple. A twist on the classic Kir Royale – champagne and crème de cassis replaced by cyder and crème de mure (blackberry liquer). The colour is deep blush suggestive of dark summer fruit, with a rich appearance due to the viscosity of the Creme de Mure. Deceptively smooth with a silky but refreshing palate, Blush offers a perfect blend of sweetness and acidity. It has a lovely mouthfeel and a lingering aftertaste of berries

A perfect-balanced combination of 8 varieties of apples from Brittany, which gives the juice a subtle sweetness, a refreshing bitterness, crisp & citrus

Semi-dry cider finished with sour cherries. Rojo is a blend of local apples fermented dry with an ale yeast and aged with sour cherries and black peppercorns

Ale yeast finished with rose petals, green cardamom, coriander, clove and cinnamon

Brett characteristics accompany spicy notes from this father and son team in the Basque country. Txotx!

The ethereal suggestion of pineapple quince; the pungent, heady, dusky perfume of pear; and the earthy succulence of apple. A Getrunkenexperiment. Query: What might a blend of pear, apple and quince taste like naturally fermented (with indigenous yeast)? Result (not surprisingly): I never thought I'd see… a pome as lovely as Querry. Crisp in acidity and bone-dry. Querry is the perfect accompaniment to, well, essentially everything. It is composed of virtually everything, but most significantly: 58% pears, 33% apples, 9% quince, malic acid, sulfur dioxide

Apple cider Made from fermented pure apple juice No sugar added – No yeast added – No additives 100% all natural

Apple Cider Made from fermented pure apple juice. No sugars added – No yeast added – No additives. 100% all natural

This unique blend of Plant de Blanc, Muscadet, Tricotin, Avenelle and Poire de Grise varieties gives our Poire its typical balance. Pear is a fruit of patience! A pear tree needs 50 years to reach its maturity but will live for more than 200 years. A delicate marriage between crisp acidity and discreet sweetness. Its typical lightness and elegance make Poire a traditional drink in Normandy. Its fine bubbles are naturally produced in the bottle. Poire is both refreshing and festive. You will enjoy Poire served chilled in a champagne flute, as an aperitif. It also goes beautifully with shellfish, salads, steamed fish, goat cheese or fruits sorbet

High toned pear aromas mingle about with a bit of earth in the aroma and a sour note. Cidrerie Dufresne is located in lower Normandy, France, and produces traditional-method apple and pear ciders. The Poire offering is produced from four local pear varieties giving it a unique taste and style

Poached tart apple starts sweet with notes of honey & vanilla, but finishes dry with higher tannins and lower alcohol. Cider has sparkled in Brittany since the Iron Age, when Gaul warriors roamed the ancient land named "Armor" or "Country-by-the-Sea." They worshiped the sun, the moon and the stars and feared nothing but the sky falling on them. Celt cider is named after these proud and fearless warriors who lived in the six Celtic nations known as the "Celtic Crescent": Brittany, Cornwall, Ireland, Scotland, Wales and Isle of Man. This is a refreshing "demi sec" cider with a fruity flavor balanced by a crisp dry finish made from the finest apples in Brittany. Authentic and traditionally made hard cider imported from Brittany

Lake Hopper is our new hopped cider (cascade hops) that we are adding to the core line up. We explain it as Non-Traditional Dry-Hopped Cider

Off-Dry, clean and crisp drink for the people. The Unified Press is easy drinking for any occasion. Blend of 10 or so varieties of apples grown in Vermont at Happy Valley Orchards, Kent Ridge Orchards, and Allenholm Farm

Made with a Belgian beer yeast, this cider is sulfite-free, sorbate-free, gluten-free, and has no added sugar. A well-rounded and easy drinking cider

Made from traditional bittersweet fruit grown in the Calvados AOC. This is a harmonious and soft cider that is still structured with a long finish

Semi-Sweet

Naturally elegant and refreshingly adult with a sweet-sharp blackberry tang and mouthwatering juicy complexity, complemented by a luscious pear-berry bouquet

Naturally fermented using 100% pear juice, not from pear juice concentrate or pear-flavored hard apple cider. Filtered cold for extra purity, with no added colorants, sugar, sorbate or benzoate preservatives. No added malt, spirit, grape or apple alcohols

Full-bodied sweetness, acidity and citrus notes for balance, and natural tannins for structure. This is our flagship product, now in its sixth vintage. We've changed the name from "Calville" to Heirloom to reflect more clearly the heritage and complexity of the the blend. In addition to MacIntosh and Empire, Russets provide full-bodied sweetness, Calville Blanc and Esopus Spitzenburg provide acidity and citrus notes for balance, and Ashmead's Kernel provides natural tannins for structure. Serve it with artisanal cheeses, game or dessert. 1500 cases made

Bottle-conditioned, naturally sparkling cider fermented in French oak puncheons. Made from a blend of traditional and heirloom apple varieties grown within 200 miles of our cidery

This cider from a technique ancestral extended maceration, holds thirty g / l of residual sugar . This Cuvée Prestige is a rigorous triage 19 carefully selected varieties of apples (40% bitter, 40% and 20% sweet tart) . The result is a high quality cider, vinous and more fat, more long finish and very fragrant and can be associated with great culinary dishes (shellfish, spicy dishes, cheese from Normandy) bulging mouthful Bottle, muzzled Champagne, dipped in a thin wax

A raw material of exceptional quality that allows Eric Bordelet to develop typical and authentic Haute Couture ciders and Poirés. The maintenance of the orchard is also very natural, according to biodynamic precepts. The harvests are manual and selective, depending on the maturity of the fruit and the variety

It is very fresh, and like all of Bordelet's ciders, it tastes like you're biting into the fruit. Fermented almost bone dry, this is the traditional style of cider for the region. This is a wonderful drink that will marry well with most cheeses, and just about anything that you would drink beer or wine with. The classic accompaniment, of course, is the savory crêpes from Brittany and Normandy

Full of fruit and freshness, the taste reveals the aromas of apples and citrus with finesse. Cidre Bouché is created using the traditional method of the Pays d'Auge. Intense and complex. Long. Hints of cooked apples, Tart Tatin and caramel

Cidre Triple is created using a selection of bitter apples, inspired by the techniques used to make the famous long keeping dark beers. Its bitterness and fruit flavours, its alcohol strength and fine amber colour all combine to make Cidre Triple an unusual artisanal product of strong and individual personality. An must to offer to lovers of small scale specialist beers, full of character

Hawk Haus Cider is a blend of Jonathan and Yarlington Mill varieties grown at E.Z. Orchards. Hawk Haus honors the Kestrel Hawks that nest in the orchard

It pours light golden and possess perfect clarity, having the look of a middled aged white burgundy. In the glass a good quarter inch mouse forms and when quiet the small to medium sized bubbles begin to rise in the same manner as good champagne. The nose is pear first and pear primarily, but it also possesses hints of metal and yeast with a nice round thyme-like character underneath. It delivers an intriguing and interesting set of aromas that, again, are driven by pear. But once you put this poire in your mouth you'll agree that's exactly where it needs to be and where it shines. First citrus envelopes your palate with a prick, followed immediately by a beautiful tart pear flavor that possesses a beautiful purity. A hint of sweetness matches wonderfully with the fine acidity

Roman Beauty Cider is a North American style Cider, crafted primarily from Roman Beauty, an heirloom apple

Some things are just made for each other. Raspotle is one of those things. Red Raspberry's tart fruitiness is the perfect compliment to Chipotle Pepper's deep, smoky warmth. The two mingle together in your mouth like soulmates falling in love at first sight. Sparks will fly, you'll have epiphanies Basically, if you're looking to crack open a can of unexpected magical goodness, we made this cider for you

Habanero cider was inspired by the quest for something strange & a hankering for heat during the Strange Brew Fest that happened last winter in Port Townsend. Cidermaker Chris Weir, a man who likes his spice, surprised us one day by soaking chili peppers in cider and making it taste delicious! The combination of chili heat and tart apple, mellowed by a dash of sweet, offers a memorable fermented adventure. We encourage you to enjoy this strange and wonderful cider in any latitude with rice and beans, fish tacos, mole enchiladas, burritos of all kinds, or just a crackling bowl of chips and salsa. Made with a blend or organic Washington apples and habanero chilies. Spicy & Semi-Sweet. 22 oz

Our summer seasonal botanical cider; using our black currant cider as a base and then infusing with organic culinary lavender for just one afternoon

This limited release cider welcomes the return of the sun with a warm, yellow hue derived from locally grown saffron, rounded with flavors of anise and fennel. The Release Party will include draft cider, bottles to go or enjoy on site and a complimentary tasting

The nose has dry white wine and green apples notes with some peach and skins of white grapes. It is very grapey and resembles nice table white wine made of white grapes. I can't say that this little birdy is unpleasant. It is just very simple, not really complex but definitely easily drinkable

Unusually full flavored and aromatice for a sidra twice fermented to dryness. Spiritous with pear and banana notes. French apples in the blend contribute a hint of bitterness not common to Asturian sidras

Located in the Mont-Saint-Michel Bay, one of the cradles of cider making in France, France Cidre Export is proud to present La Chouette, a pure apple juice cider (or "cidre") at 4.5% alc/vol, produced and bottled in France from a selection of French cider apples. Fruit of the French savoir-faire, La Chouette will surprise you with its crisp and fruity taste, its fine bubbles and its natural golden colour. La Chouette is available in 33cl bottles and is best served chilled without ice. La Chouette can also be enjoyed in cocktails. Santé!

The classic taste of cider produced exclusively from juicy and fresh cider apples. Apple-cider la'COLVERT has a typical amber color, and just the refreshing taste of ripe apples, which only strengthens the long -lasting bubbles rise in the glass

Ice Cider was born in Canada. Freezing temperatures concentrates the fruit, which happily increases the alcohol by volume (without additional sugars)

A crisp, well balanced and an interesting cider. This cider has a grip to it, but also has depth and character. The aromas of sweet ripe apples but drier as the taste lingers on. Acidity is mild to moderate, light tartness, tannins are a decent level and a strong finish. It has a beautiful woody note in the after-taste

Made from Northern Spy, Golden Delicious and Ida Red. Aged with cinnamon for a light apple pie quality. Slightly sweet and low carbonation bring out a creamy quality to this refreshing cider

Semi-dry. An ever-changing blend of heirloom fruit from across Michigan. Such as Jonathan, Winesap, Baldwin, Northern Spy, Arkansas Black & Hubbardston Nonesuch

Aromas of cooked fruit, giving way to melon & warm buttery notes that are signature elements of French poire

French oak fermented and aged. Ingredients: 100% New Zealand grown apples, kiwifruit, yeast, and sulfites (preservatives). Lightly carbonated

This one is all psychedelic leather and smoky sagebrush

This funky English offering was done the traditional wild way in barrels, and then underwent a second fermentation using lambic yeast

This hard cider is a blend of apple cider and apricot juice, fermented with a champagne yeast to produce an earthy, dry cider with a hint of fresh apricot flavor

Original Sin Extra Dry Cider contains a distinct blend of New York apples including Ida Red, MacIntosh, Cortland, and several russeted apples. The cider is complex, balanced, and sessionable with a minimal level of residual sugar

Light and crispy. This cider has a sweet apple scent with a light pale strawberry taste

Pacific Coast Cider's Pinot Grigio Hard Apple Cider is darn hard to put down because it's masterful blend of apples, with a nod to the Granny Smith variety. Pinot Grigio grapes make for an exceptional pairing that easily commands attention, sip after sip. Absolutely delicious!

Bottle conditioned, the most natural way to achieve a slight effervescence; this full bodied complex dry cider is one we hope you enjoy. Prima is excited to share this wonderful blend of select late ripening apple varieties harvested the last week of October, sweated to concentrate flavors, pressed in early January and cold cellar aged for 6 months

From a very clean flavor profile that goes 100% to the aromas of apple, cider we offer is dry, very fresh, with an acidity that allows drinking eager. The second fermentation in the bottle has brought some small bubbles that give good volume and round. Also, since you are bottling, bottle is changing, due to the contributions of the second yeast fermentation. Its preparation consists of grinding or "chipping" apple and later pressed in a vertical press of native wood, built by our team at the Quebrada del Chucao. Then the juice is cold settled for 18 hours where after being clarified fermentation becomes medium temperature for three to four weeks. At the end of fermentation, we avoid malolactic fermentation occurs to preserve the freshness. Two months after completion of alcoholic fermentation, is bottled for a second fermentation in the bottle. Thus we are offering a high quality product that is generating much excitement, since the supply of fermented beverages other than wine and beer in Chile is almost nil

Sidra Natural Riestra is a traditional unfiltered, still cider with fruity aromas and the characteristic acidity and tannin of Spanish and French apples that demand pairing with cured cheese and meats. Store cool, shake before opening to dissolve natural sediment and splash into a wide-mouth glass one swig at a time

Pressed in 2013 fermented and aged in Chestnut wood. Rich, round with a little residual sweetness and a bitter finish. Varieties: Sweet Alford, Court Royal

Kings & Spies is crafted from a blend of local heritage apples – primarily Kings and Northern Spies – yielding a fruit-forward, Italian-style sparkling cider. Proceeds from this cider support Lifecycles, a Victoria organization that promotes local food security

Apple wine flavored and colored with molasses and aged in bourbon barrels for six months. The secret of Rumrunner lies in the barrel. Rich, full-bodied and intriguing Newfoundland Screech barrels were the inspiration for Rumrunner which opens up to reveal notes of molasses, apples and sugar cane. Raise a glass of Rumrunner and let your apples out of the barrel

This refreshing cider is complemented by a bold citrus flavor from grapefruit, lemon, and orange peel, balanced by a subtle, medium-dry sweetness

Dry and pleasantly acidic, flavors of nectarine, under ripe peach and tart cherry hit the palate with no residual sweetness. Brewed with Granny Smith, Fuji, Red Delicious, Golden Delicious, and Gala apples. One of the driest ciders on the market. The golden orange glow of this unique unfiltered cider lends way to notes of lilac, blood orange and green apple on the nose

A flavorful, small-batch cider with limited sweetness using all natural ingredients and fresh pressed Washington apples, making for a truly unique product

Refreshing and balanced with ripe apple flavors and a savory finish. Also hailing from Herefordshire, this cider is lightly sparkling and dry. It has a nice balance of acidity, fruit, and tannins

Made with lost apples. Very dry, with notes of apple cellar, caramel and minerals

Smells of wood and a little funk, but tastes crisp and clean. After 100 years, they may be on to something here

Slightly sweet and aged with lemon grass. A light, refreshing summer drink!

Semi-dry. Really not that sweet at all. This cider is baked apple wafting across a grassy field; an American farmhouse style cider

It might make you a bit nostalgic for your favorite childhood quaff, but not for long. Root Beer Is for Kids. The Washboard is a decidedly adult beverage for grownups who can appreciate the sophisticated flavor of imported Indian sarsaparilla blended with the crisp, tart juice of organic Pacific Northwest apples, and finished with a touch of vanilla.After your first couple of sips of The Washboard's mild earthy flavor, creamy texture, and notes of caramel and vanilla, you'll be glad you're all grown up

We are still family-run, as we have been for more than 100 years, crafting ciders using fine apples from our own orchards and the kind of expertise. There are some big cider brands out there, producing millions of gallons of cider every year. Thatchers is different. That's why, when you take a taste of smooth, full-flavoured Thatchers Gold, you can tell it's been made by people who care

Green Goblin is a 'full bittersweet' style of cider, using all English cider apples, including Dabinett and Somerset Redstreak varieties. It is aged in 100-year-old oak vats, which gives it a unique character and flavour. The label carries the subtext "Oak Aged Cider" but there are not two separate products. Thatchers made Green Goblin cider for Wychwood Brewery which owned the brand. In March 2010 Thatchers Cider acquired the brand from Wychwood under licence. The cider is no longer sold under the Wychwood label

Our farmhouse cider is then spiked with this elderflower brew to open up a new world of possibilities

Matured in ex-Glengassaugh whisky casks this is a dry & subtle cider. Infused with mellow, vanilla oak of the cask. A refreshing, complex drink to be savoured. A Clear golden, smooth, medium dry Scottish cider aged for at least 6 months to give balance & smoothness

Our luscious blend of Jonagold, Pinova, and Winter Banana apples creates a pleasing sweetness with expressive floral notes

With pineapple aroma and a pronounced mineral quality that gives the cider a lively mouth feel. Notes of green apple and preserved lemon

The Yakima Valley is known worldwide as a premier apple growing region and a prominent source of hops. We have chosen a select blend of traditional and exotic hops to marry with our cider. This blend of hops produces an aroma of fruit-forward nuttiness followed by a citrusy palate

Unlike traditional sidra, it has been filtered & carbonated. Just a touch sweeter, it makes sidra sessionable

We start with farm-fresh Apple Hard Cider, then use a special family recipe and mix in Michigan Cherry Juice. This carbonated blush brings together Michigan's best tastes

Full-flavored, crisp and refreshing with just the right amount of carbonation. Its award-winning flavor comes from apples grown in St. Johns

Sweet/tart blend of Apple & Cranberry

A flavorful sensation. Hot ginger tartness. Sweet peach. Cider

This unique blend of apples is the foundation of each year-round cider we create. It personifies the inherent balance between an apple's natural sweetness and acidity. Gluten-free

This cyser is fermented with Michigan wildflower honey to complete dryness & then aged in New Holland Dragons' Milk barrels for 8 months. A collaborative barrel aged product between Vander Mill and New Holland Brewing Company, The richness from the stout, and depth of the barrel flavor make this product very complex. A hint of the honey and acidity of the cider round out the profile

Cinnamon roasted pecans and whole-cut vanilla beans are used to give this cider a unique texture and the taste of fall

Michigan Brut bears the scent of crisp apple, citrus notes, with a bit of yeast. Michigan, like all great apple-growing regions, is on a coast. The maritime climate provides generous rainfall for the local orchards. We use all sorts of Michigan apples, grown on local family farms. The blend of these heirloom apples creates a complexity of of flavor, which is impossible to achieve with just a few varieties. The scent of ripe apple leads you to the glass. Layered notes from the orchard and the French oak barrel bring you to the place and process where the cider is made. Try pairing with roast pork or a rich raclette to bring you there completely

Our heirloom blend is both refreshing and complex. This cider has a nice medium weight with a warm, smooth texture. A ripe fruit opening balanced by bright acidity make this a delightful drink alone beverage, but is also a lovely pair for pork, cheese, poultry or vegetables. Beautiful ripe apple aromatics with warm brown sugar, light floral, and citrus notes. Smooth, warm finish with good length. We use only organically grown cider apples from our orchard in Salem and a few select Oregon orchards. Serve chilled

Oak aged dry cider with spicy clove like notes

Magical floral aromas lead to lucid acidity with a citrus kissed finish. Made from only a single varietal, the tiny Wickson Crab, sourced from two orchards

Apfelperlwein

This cider blends Baldwin, Roxbury Russet and a mix of European cider apples. Once common, now rare, these apples have long been favored for cider. The Baldwin was discovered by Leomi Baldwin as he surveyed the Middlesex Canal in eastern Massachusetts. Roxbury Russet is America's first named apple variety. The European varieties add tannins to this full bodied cider. One hundred and six teen cases bottled

Worley's Premium Vintage is made in autumn using the finest cider apple varieties from the orchards of south Somerset. Our apples are then taken to the cool Mendip slopes where they're selected for pressing when perfectly ripe. The golden juice slowly ferments over the winter under the influence of natural yeasts, before quietly maturing until bottling in early summer

Unique blend of fermented apple, pear & quince fruit, which is also a member of the pomme fruit category, from acclaimed wine maker Randall Graham

Twice fermented using methode champanoise and cold cellar aged for 18 months. Complex flavors are delivered via tiny bubbles rising through the glass. Full bodied with a light citruslike finish

Heriloom fruit layers a velvety texture & subtle sweetness in this cider from one of the most respected growers in the American apple landscape, Field Maloney

"Neige" translates literally to "snow;" this is the perfect balance of sugar & acidity. Gorgeous, effervescent & light cider, then kissed with Neige Ice Cider

High-ABV offering from this highly-decorated cider maker outside of Vancouver. Heirloom apples such as Winter Banana & Winesap are hand pressed using the traditional rack & cloth press, slow fermented and aged in Bourbon barrels for 6 months

Luscious cider infused with rhubarb, making a tart treat that is perfect patio sipper! Higher ABV adds heft to the body, and really rounds out the drink

Eric Bordelet (previously sommelier at Arpege, Alain Passard's Restaurant in Paris) took over the production of this family property in Normandy. Believing that cider and Poiré should be produced like wine he grows more than 20 varieties of apple & 15 varieties of pear. Connoisseurs admire his entirely artisan and apothecary style of working

Distinct minerality and ripe fruit explode from fermented pears, where notes of quince and mint play together sweetly

Exotic aromas of tropical fruit, giving way to melon & warm buttery notes that are signature elements of French poire. Clean sweetness, balanced with acidity. Lovely

Our first cider from South America! A beautiful sparkler that delivers soft melon notes with stiff, tart acid

Subtle habanero spice hides behind mango fruit, but gets a little more intense with every sip you take. A great cider for heat lovers to share with skeptical friends; you may just win a few converts with this one!

The orange peel is delicate, yet greatly impacts the overall experience. The cherry is also a little different, steering away from a spice finish and more reminiscent of black cherry & candy. Certainly, a unique take on cherry apple cider

Ask your server for the current selection

Farmhaus made its Chicago debut right here at The Northman. Classic cider with crazy ingredients. Smoky spice

This unfiltered, cloudy drink keeps the sweetness of the apple front & center. While not a proper English "scrumpy" cider (if there is such a thing), it delivers pure refreshment

Strong cinnamon makes this a rocking example from one of the finest wine makers in Michigan. As Neil Young sang, "I wanna live with my Cinnamon Girl!"

An ever-changing blend of heirloom fruit from across Michigan. such as Jonathan, Winesap, Baldwin, Northern Spy, Arkansas Black & Hubbardston Nonesuch

Really not that sweet at all, this cider is baked apple wafting across a grassy field; an American farmhouse style cider

Respected family of apple growers making rustic, heirloom blends. For those with a taste for brightness. A blend of refreshing local Lemon Grass combined with the crisp apple zest creates a unique taste of citrusy, zesty, sweet fruitiness

Tart cider that expresses itself like Prosecco made from apples grown steps from apples grown in Michigan. The same family has been tending the orchard for over 100 years

Not only do they grow apples, they grow their own blueberries to make this extremely fruity cider

A slightly sweeter offering with a light touch of cherry that drinks easy while honoring Michigan's two largest crops

Cider in seasonal form! Ask your server for the current selection

America's first, great apple, the Baldwin was popular well before Red Delicious had ever been discovered

Vander Mill put cider on the map in Chicago. Their latest yearround release goes back to basics, putting the spotlight on heirloom fruit

Totally amazing. House roasted cinnamon pecans are added for a nutty bitterness & spicy sweetness. This is the same creative spirit that has driven craft beer

Strong ginger and stone fruit combine for a bold cider. Spicy refreshment

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Crazy collaboration w/ New Holland Brewing. Fermented w/ wildflower honey then aged in Dragon's Milk barrels for 8 months. The richness of the stout and depth of the barrel make this a very complex blend

A collaborative project with Tom Oliver, this funky English offering was done the traditional wild way in barrels, and then underwent a second fermentation using lambic yeast. Bold and utterly unique

This blend puts ripe Midwestern fruit on display after aging in French oak barrels. Indeed, they have the most extensive barrel program in the region

Michigan pressed cider aged in Bourbon barrels

Twice fermented using methode champanoise and cold cellar aged for 18 months. Complex flavors are delivered via tiny bubbles rising through the glass. Full bodied with a light citrus-like finish

Cider Maker Charles McGonegal is an indispensable part of the mid-western cider scene. A real chemist, he understands what the apple is and helps it become what it wants to be. Or in this case, pears. Real. Intense. Flavor

Cloudy cider blended with Persian spices that have now come to define apple pie in America (cinnamon, etc.). Slightly sweet. Bold flavor

Unlike most cherry ciders, more deep and less sharp. Aged w/ sour cherries and black peppercorn, this unfiltered cider starts spicy, slightly sour with a dry finish

A true red-fleshed apple cider (where the inside flesh of the fruit is red, not white) from a respected grower in the American cider landscape, Field Maloney (yes, that is his real name)

The first canned cider from pioneering cider man Gidon Coll, Made from 100% fresh pressed NY State apples

Deep stone fruit permeates throughout this beverage making it sweet, but not cloying. Fresh and cheeky

Citizen is proud to work with the good growers on both sides of mighty Lake Champlain. Made entirely with apples and cascade hops from the same landscape. This cider is a tribute to those connections

Belgian Wit yeast & malolactic cultures, a real craft beer cross over. Yes, we all know Paul Vander Heide (Vander Mill) did it first; but he never put it in 16oz cans!

A straight up cider. Nothing added. Nothing taken away. A shade dryer than The Northman House Blend, this is crisp and well balanced. Great acidity

Heirloom apple cider made with red currant & lightly dosed w/ ice cider. From one of the most awarded cider makers in the country (she earned "Best in Show" 3 times in the last 6 years). This cider is just barely off-dry & gently fizzy, w/ bright acidity & chewy tannic structure

A blend of American classics like Jonagold, McIntosh, Empire as well as English bittersweets like Somerset Redstreak & Dabinett. Round and robust, this is a crowd pleaser with character

Fermented w/ bittersweet apples from the Basque Country, then blended w/ apples from Sunrise Orchards in Vermont. Complex and assertive with a vibrant acidity, characteristic Basque notes of lemons & olives sing through the palate

Unique blend of fermented apple, pear & quince (which is also a member of the pomme fruit category) from acclaimed wine maker Randall Graham. Each fruit lends its signature to combine for an almost tropical explosion of flavors

Fermented pears made deeper & darker by adding blackberry juice at the back end. Sweet cider lovers rejoice. You could "crush" this, as the kids say

From a group of wine makers in Napa and the Central Valley, they have taken West Coast cider fermented all the way to dryness, exposing cool minerality & keen acid

Cider with 15% Pinot Grigio wine blended back in, creating a whole new dimension. Sure, it blurs the line between what is cider and what is not; but we'll let someone else worry about that

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Tart, organic cider aged in former Zinfandel wine barrels. Bright rose color, soft zinfandel aroma and a very round fruit flavor

What do you get when you take the flavors of root beer (real sarsaparilla & vanilla), and add them to apple cider? Pure nostalgia

From this urban winery comes a Perry, dry hopped with Citra & Nelson Sauvin hops. The mix of deep pear & floral hops create light tropical notes

A bright and balanced cider from Washington apples; delivers spice without overwhelming heat. But still, beware

There is a light herbal touch, but strong dark fruit flavors dominate, making this very much like a rich, red wine. This farm on the Olympic peninsula is inspiring a whole new generation of cider makers

A blend of fennel, star anise and saffron, one of the most expensive spices in the world, prized throughout the ages for its' delicate sweetness

Crisp cider fermented dry. Need we say more?

Ask your server about which seasonal variety we are currently featuring on the menu

The Yakima Valley is known worldwide as a premier apple growing region and a prominent source of hops. This blend of hops produces an aroma of fruit-forward nuttiness followed by a citrusy palate

Pineapple aroma invites further exploration to taste, where green apple skin and preserved lemon play together on the palate. Distinct minerality

Apples and Pears both belong to the same pomme fruit family, so it is only natural that they come together in this highly refreshing cider

In the Pacific NW, bars will typically carry 75% IPA on draft; they just can't get enough. So, here is one for the hop heads

Pioneering cider maker Kevin Zelinksi carefully grows apples with cider in mind. Wild yeast fermented, then bottle conditioned. A highly tannic, utterly beautiful cider

A blend of apple varieties such as Yarlington Mill and Granny Smith, but primarily made up of Roman Beauty, grown on the EZ Orchards since 1929. Decent acidity, but not too bright, harmonizing with deep fruit well ripened on the branch

Wild yeasts ferment these estate-grown Forelle, Cornice & Bosc pears. No apples are used in this French style Poire (Perry)

Most ciders are a blend of a few or few dozen different varieties. This has just one: Wickson Crabapple. Clean, bright and intensely tart

Bittersweet apples from Poverty Lane Orchards in Lebanon, NH Farnum Hill Cider), blended w/ heirloom sharp apples from the Pacific NW, then finished in American White Oak barrels. So dry, you'll want food with it, like fatty meats & rich cheese

Raw, unfiltered cider, just like the wild, untamed weather of the Pacific Northwest

Ripe & juicy cider blended with Pacific Northwest Marionberries, the crown jewel of all blackberry varieties

A new category? NW Imperial English Cider. An eclectic blend of apples pressed, frozen & then slowly thawed. The result is a thick, aromatic juice that is then fermented with traditional English cider yeast. Maybe not a traditional "scrumpy" but certainly serious

In Colonial America, every farm made cider. After most of the sugars had been pressed out, they would press the apples a second time to create a lower alcohol beverage as a clean water substitute for children. It was called "ciderkin" and usually came in at 2% ABV; now this stuff from Texas is a little bit stronger, but for our purposes, can fill in as a "session" cider

Strong carbonation delivers spicy ginger floating on waves of pears. Argus is at the forefront of craft cider in The Lone Star State

"Neige" translates literally to "snow;" this is the perfect balance of sugar & acidity. Gorgeous, effervescent & light cider, then kissed with Neige Ice Cider

High-ABV offering from this highly-decorated cider maker outside of Vancouver. Heirloom apples such as Winter Banana & Winesap are hand pressed using the traditional rack & cloth press, slow fermented and aged in Bourbon barrels for 6 months. Don't want a whole bottle? Available as a glass pour

Luscious cider infused with rhubarb, making a tart treat that is a perfect patio sipper! Higher ABV adds heft to the body and really rounds out the experience. Available as a glass pour

Flavors of rich caramel & smoke from the oldest continuously operating cider company in England, since 1728

Blended with blackberry fruit. Sweet, but not cloying. Don't let the all the history fool you; Aspall makes very modern cider, emphasizing fruit not funk

One of the coolest cats around, Tom Oliver still works as a tour manager & sound engineer for rockin' bands. But he also happens to make some killer cider. This one is all psychedelic leather and smoky sagebrush. James Brown would approve. Papa's got a brand new bottle. "Make it funky now!"

Fermented with traditional English "perry" pears, not the ones you eat in the supermarket. Fruity. Buttery. Soapy. Awesome

We yankees are used to cider as a light, sparkling beverage; however, English drinkers often prefer it still (no carbonation). Looking for something uniquely refreshing? Here it is

Calls itself medium dry, but still holds characteristic perry sweetness. In England, pears are the only other acceptable fruit to make cider from. Highly revered cider maker Mike Johnson has won the Pomona Award for his contributions to cider

Classic English pub style cider, made organically. Bittersweet apples blended for characteristic bite, but remains easy drinking

Pressed through wheat reed & barley straw, then aged one year in oak barrels. Bittersweet fruit fermented dry, this is cider the way it has been done for centuries in England, where they drink more cider than the rest of the world combined

Cider made simply doesn't mean it's easy. Sure, nature does most of the hard work; but, it is the orchard farmer that impacts flavor from branch to bottle. Pressed in 2013, wild spontaneous yeast fermented, and aged in chestnut casks. Rich round tannins with a delicate residual sweetness and bitter finish provide a taste of the English countryside

Since 1917, Three Bridges Farm has grown apples & made high quality cider. This one smells of wood (and only a little funk), but tastes crisp & clean. After 100 years, they may be on to something here

Buttery gold, with spicy, woody aromas. On the palate, it's all about big, furry tannins, a little fruit and farmhouse funk. Classic Somerset style, rich and satisfying

Whereas many whiskey ciders feature bourbon barrels, this uses Scotch barrels, of course! Slight peaty smoke lingers on the back end

Real elderflowers steeped into a tea, then infused into crisp British cider. Perfect porch sipper

Do not expect something like a Magner's! This is very rough & rustic like the Heck's on draft, but not as dry (and not quite as funky). Amber in color, aroma of ripe apples, orange peel, cinnamon & caramel. This is an Irish take on a Breton-style, dry sparkling cider

Aval means "Apple" in Breton, the traditional language in Bretagne, an area that's made cider for more than 500 years. Combines four types of apples picked exclusively in the region, giving it a crisp, citrusy taste, and a delightful balance of subtle sweetness and bright bitterness

Starts sweet with notes of honey & vanilla, but finishes dry with higher tannins. This is closer to an English pub cider than a traditional French keeved cider

Very traditional offering from Brittany using apples such as Douce Moên, Marie Ménard, Peau de Chien & Douce Coëtligné. Wild yeast fermented & bottled methode champanoise, mild acidity with decent tannin

The main apple cider region of France is located in Normandy, but there is specific region that has been defined as the Pays d'Auge, which provides an official appellation status

From the Domfront region, this cider is fruit forward - floral, but perhaps less complex than ciders from the Pays d'Auge. A nice alternative from the farmyard, but still very French

Proof that we can continuously be surprised and delighted, intense bubbles deliver incredible pear aroma and characteristic butter notes reminiscent of a fine Chardonnay

Made from traditional bittersweet fruit grown in the Calvados AOC, just between the Pays d'Auge and the Domfrontais. This is a harmonious and soft cider that is still structured with a long finish

For those seeking the pinnacle of barnyard funk. This is the French countryside in a glass

The quintessential example of traditional "keeved" French cider, which allows the cider to retain some caramel sweetness from the apple while still fermenting dry. Apple skins in a freshly baked pie, sitting on the farmhouse window sill to cool just above a bale of hay

A more intense version of the Bouche, fermented three times. 1x natural sugars; 2x added sugars (increase alcohol / fully fermented); 3x in bottle for mousse carbonation = Triple delight. Art & mathematics

In 1992, he took over the production of this family property in Normandy. He has since become world renowned

Distinct minerality and ripe fruit explode from fermented pears, where notes of quince and mint play together sweetly

Exotic aromas of tropical fruit, giving way to melon & warm buttery notes that are signature elements of French poire. Clean sweetness, balanced with acidity. Lovely

Aromas of cooked fruit and barnyard hay declare the signature funk. Beautiful, dusty tannins provide a full mouth feel & slight bitterness. The cows that make Camerbert cheese graze below these very same orchards

There are little apples painted on the sidewalks throughout this picturesque little town in Asturias. Classic sidra qualities are on display in an affordable bottle to share with your friends

This cider from Spain's largest cider producer in Asturias was made for the Anglo-American market. Unlike traditional sidra, it has been filtered & carbonated. Just a touch sweeter, it makes sidra sessionable

Also unlike traditional sidra, this delicately filtered "New Expression" cider undergoes methode champanoise and is reminiscent of a fine champagne. Not quite as sour; more dry (if that is even possible)

A representative offering of traditional Spanish Natural Cider. Bright, citric flavors redolent of sunshine and smiles

A Spanish perry? You bet. Fermented pears create robust, rich flavors that dance on dry bubbles of joy

Another sidra natural, but slightly funkier. Brett characteristics accompany spicy notes from this father and son team in the Basque Country. Txotx! Gold Medal winner at 2015 Great Lakes Cider Competition

In certain parts of Germany, cider (or apfelwine) is very popular. This blend marks the anniversary of Possman's, with a semi-dry sparkling beauty. Light and lovely

A German take on Italian Prosecco, this is dry, but tart. Bright acid pierces the tounge, like a struggling artist in Berlin. Yet, it is the minerality that is the true star, and will delight just about everyone you know

Soft melon notes dance across consistent bubbles delivering pure and easy refreshment. Full of flavor, yet nothing to challenge the pallet

The juiciest of the ciders on the menu, an almost candy like quality accompanies steady effervescence. Almost all of the larger format ciders tend to be drier. This is on the sweet side

Buttery and rich, with Italian funk. Strong tannic backbone makes for an excellent food pairing

Four generations of the Griggs Family have grown apples in the Huon Valley off the southern shore of Tasmania, one of the southernmost apple farms on the planet! Sturmer Pippin apples are tree ripened and picked late, leading to higher alcohol and deeper flavor

A blend of green apple varieties, grown & crushed in New Zealand. To early English settlers, the islands must have seemed like the perfect reflection of home, just on the opposite side of the world

The Elgin Valley in South Africa grows most of the country's apple crop. Low acid and none of the bitter notes that define complex English & French ciders, this is an easy porch sipper

This ice cider makes an excellent after dinner treat

From the 2014 Best of Show winner at the Great Lakes International Cider & Perry competition (GLINTCAP). Full bodied sweetness, balanced acidity & natural fruit tannin combine for an incredible display of depth and character

Ice Cider was born in Canada with the help of François Pouliot. Freezing temps concentrates the fruit, happily increasing the ABV (without adding sugar)

Most ice cider is frozen fresh juice, concentrating the sugars to achieve dense flavor and alcohol. This cider is frozen AFTER fermentation, removing water from Cidre Bouche

Like an ancient Nordic ritual, this is an intricate dance between history & spirit. Based on a Scandinavian recipe dating from the 1700's, a blend of honey, hibiscus and hops

African mead blended with chili peppers. The heat is not overwhelming at all, but adds striking flavor and depth to balance the honey sweetness

A sessionable vinegar. Yeah, you heard right. Drink this vinegar & enjoy almost as a "Shrub"

This unique, Northern Michigan dessert wine is made in a port style. It's the perfect balance of fruit and brandy flavors

Hard cider distilled to 80 proof, then blended with fresh apple cider reaching 18% ABV - barrel aged for 20 months

A healthy blend of traditional British malts, give this popular style a semi-sweet, slightly roasted flavor

A tart, refreshing wheat ale that is kettle-soured with lactobacillus and brewed with sea salt. Ask about our current offering

Solidly balanced - finishes clean with a hint of hops. The perfect palate cleanser before your next glass of cider

A welL-balanced American Pale Ale, showcasing Falconer's Flight hops. Fresh from our neighbors and friends at Begyle

A German style pilsner brewed with American heft. Another great beer from our friends down the street

Behold the blackest of lagers. malty, medium-bodied, and gently hopped. rich, but mild and well-balanced. Flavors of bittersweet chocolate and coffee, and a gorgeous, dry finish

A stout with roasty malt character intermingled with deep vanilla tones, all dancing in an oak bath

Apex Predator gets its teeth from a generous Crystal dry-hopping that completes the dry finish with a fruity bite. Pounce on the opportunity to let it part your lips, and you may find yourself at the top of the food chain

Full of warmth and chocolate malt. An assortment of Belgian specialty malts form a complex structure of toasted grain and caramel flavors

Massive grapefruit, pineapple, and super-ripe mango aromatics burst out of this medium-bodied IPA

Bountiful aromatic hops and a touch of malt sweetness, prove there's more than one way to crash a gate

Best barley malt, yeast and aromatic hops create a relatively dry ale with rich nutty colour and palate of beech nuts, almonds and walnuts

Gently roasted organic chocolate malt and real organic cocoa used in this ale impart a delicious, smooth and creamy character

Made in the heart of England's apple country, it can be enjoyed fresh, as a normal pale ale, or left to evolve into a unique and unusual beer. This is not your typical IPA

A mix of Stiegl-Goldbräu and fruit juice create a succulent and fruity taste sensation with a refreshing finish

The classic Bavarian unfiltered wheat beer, golden, fruity, and thirst-quenching

This mother beer is rather sour with a bite like the best Brut Champagnes. Aged in ex Calvados barrels!

This is a complex beer with lots of wood and fruity esters

Belgium's first 100% certified organic beer. Brewed from 100% organically cultivated hops and barley and filtered artisan wellwater

Bright and effervescent with leanly malty, fruity, spicy, yeasty and hoppy lingering taste

Strawberry flavor is not overly sweet - enhanced by a real feeling of freshness

Deeply intriguing and rich with fig, honey and stone fruit

Vanilla, ripe apple compote puree

Aged 4+ years Enjoy on its own or with ginger ale!

Soft, sweet w/ ripe apples not typical for a 15yr! We drank a bottle before opening

Lovely with soda and an orange peel!

Full bodied, big tannins and rich layers of fruit and spice

From Dromfront in Calvados. Try over ice

The apple inside actually macerates with the Pays D'auge!

15+ years in small oak casks, big and spicy. Let it breathe

Sweet cider, baked apples, ginger bread. Done

Baked apples, almonds and spice, soft and silky

19yrs, Banyuls finish, cocoa, fig, chocolate, rich and full body

20yrs, Port finished, raisins, plums, medium to full bodied

Sauternes finish, Citrus & Honeysuckle nose, this craves Cheese!

Moscato Rivesaltes finish, honey, floral - touch of white pepper

Cider & Calvados casks, apple blossom, delicate and complex

2 yrs port, 1 oloroso, is this Sherry?? Caramel, butterscotch, blackberry jam!

Young and soft, 30% pears

Between 6 and 15 years, subtle oak and fruit

Baked apple with caramel, smooth and complex

Delicate with pear and apple

Vanilla, apple and dried fruits. Highball time!

Min 4 years old. A little sweeter with hint of licorice

Concentrated citrus and apple with a toasty edge

Please ask for the current cask selection

Apple, hay, and an allspice finish

Secret is some sherry casking. Sneaky at this age

Velevety texture with apple tart and honey

Subtle smoke and candied fruits. Long and rich!

Floral on the nose with crisp apple pear on the palate

Apple, Cinnamon and vanilla

Floral, fruity with nice depth at this age

Full bodied fruit and gingerbread notes

Average age around 30yrs with some 80yr!

Baked apples and buttery brown sugar

Aromas of tart tatin with hints of grilled hazelnut. Very agreeable finish of toffee and cherries

Garnatxa Fresh, fruit forward, and elegant

Strong minerality and refined salinity, lemon notes and bright acid

Aromatic, hints of honeysuckle, lemon curd and stone

Rich yellow orchard fruit, subtle mineral finish

Crisp acidity, sweet orange and grapefruit, mineral, long finish

Lemon zest and fresh cut grass, wet river stones, grapefruit

Blackberry and dark cherry aromas with a hint of wood and pepper. Dry and soft tannins

Aromas of cherries, rhubarb, and strawberries. Lifted acidity and soft tannins

Dark purple fruits, blackcurrant, blackberry, pepper and spice, full and fresh

Wild musky nose. Dense black fruits and hints of wild flowers. Supple tannins

Concentrated black and red fruits. Smoke notes from oak aging, rich, deep

A full, nutty bouquet with citrus and vanilla accents on the palate and a soft lingering finish

Aromas of walnuts, black tea & smoke w/ a dry, velvety smooth body & dried fruits

Opening with typical notes of green olives, this refreshing fino gives way to delicate wild flowers on the nose

Stem Cider's A Salted Cucumber, Hendrick's Gin, Cocchi Americano, grapefruit juice, celery bitters

Banhez Mezcal, pepper cider, triple sec, lime juice

Vander Mill Ginger Peach, Diplomatico Mantuano rum, Galliano, grapefruit juice, Lucid absinthe

The Northman House Cider, Brovo Pink Vermouth, Artez Pear Brandy, peach bitters

Wandering Aengus Golden Russet & Plantation Pineapple Rum

Boulard VSOP Calvados, Letherbee Besk, house-made orangecello

Christian Drouin Selection Calvados, Barr Hill Tom Cat Gin, Avèze, Green Chartreuse, lemon cordial

Glendalough Poitín, Maxime Trijol orange liqueur, Top Note Lemon Tonic

house-made watermelon and basil shrub, rhubarb bitters, Top Note Indian Tonic

Top Note Lemon Tonic, house-made lemon cordial, Top Note Indian Tonic

Chateau Du Breuil La Pommiere Selection, E Dupont Fine Réserve, Christian Drouin Selection

Roger Groult Venerable (41%), Dupont Non Reduit (47%), Eric Bordelet 1998 18yr Single Cask (54%)

selection of meat and cheese, pickles, baguette, pickled egg, apple butter mostarda

black garlic aioli, curried ketchup, fine herbs, malt mist

english pea, crème fraiche, pickled apple, candied cashew

traditional buckwheat crepe, back bacon, gruyere, sunny side egg, petite salad

rolled oats, brown sugar, toasted almonds, granny smith apples

roasted red potato, seasonal vegetable, fried egg

house selection of two pastries, whipped european butter and smoked sea salt

greek yogurt, house granola, prickly pear jelly, whipped honey

house selection of meat and cheese, pickle, baguette, pickled egg, apple butter, grainy mustard

sourdough, harissa, burrata, apple saba, za'atar

pub cider, barber's cheddar, grilled sourdough

black garlic aioli, curried ketchup

broccoli, mixed greens, pickled fennel, orange segments, toasted peanuts, tahini dressing

asian pear, candied peppered pecan, curry vinaigrette

coconut milk, candied pumpkin seed, fall spices

dill cream cheese, smoked salmon, cucumber, pickled scallions, fried capers, petit salad

roasted beef, chicken, and lamb spit, marinated tomato, cucumber, lemon, crispy rice, yogurt, flatbread, chips (served spicy or regular)

local beef, dark onion, garlic aioli, butterkase, pickle, sesame potato bun, chips, curried ketchup

roasted chicken breast, vegan mole, coconut rice, toasted sesame (can be made vegan with tofu)

sourdough, tarragon aioli, smoked ham, gruyer, chips

espresso/sugar dusting, calvados maple syrup

brioche, frangipan, almond, brown butter ice cream

washed rind, slightly firm texture, nutty finish, cow's milk

washed rind, creamy, full flavored, cow's milk, excellent dessert cheese

Calvados washed rind, full pungent flavor, cow's milk, perfect with cider

Rich, creamy cow's milk cheese, buttery and classic, bloomy rind

sharp, mature, with an exceptional depth of flavor - cow's milk – pasteurized

cider-washed, creamy texture, hints of fresh cider aroma – cow's milk

French style cheese, creamy, spreadable, tangy, sea salt – goat's milk

creamy, tangy, buttery, great with sparkling wine – cow's milk - pasteurized

very clean, smooth, buttery, semi-firm, great with dry cider – sheep's milk

mild funk, salty, semi-hard, pair with a spanish cider – cow's sheep's milk – pasteurized

black garlic aioli, curried ketchup

sherry vinegar, olive oil, garlic, thyme, citrus

butternut squash, feta, pumpkin seed vinaigrette, candied pepita, fennel, scallion

grilled zucchini, eggplant, red onion, anaheim pepper, parmesan gravy

back bacon, gruyere, sunny side egg, traditional buckwheat crepe, petite salad

northman pub cider, barber's cheddar, grilled sourdough

coconut milk, candied pumpkin seed, fall spices

asian pear, candied peppered pecan, curry vinaigrette

sidra golden raisin, candied walnut, pickled red onion, crouton, apple dijon vinaigrette

broccoli, mixed greens, pickled fennel, orange segment, toasted peanut, tahini dressing

selection of meat and cheese, pickles, baguette, pickled egg, apple butter, grainy mustard

confit garlic, white wine, fennel, saffron aioli, nduja, hominy, grilled ciabatta

wine braised chicken, celery root, roasted shiitake mushrooms, charred onion, natural jus

broccoli, poached egg, brown butter poached pine nut, taleggio fondue, tarragon, fried kale

malt cured icelandic cod, cider battered, house tartar sauce, minty peas

ground and spit-roasted beef, chicken lamb, marinated tomato, cucumber, onion, crispy rice, yogurt, flatbread wrap, chips (served spicy or regular)

local beef, caramelized onion, garlic aioli, butterkase, bread butter pickle, brioche bun, chips

roasted fingerling, shishito pepper, leeks, pickled mustard seed, red wine syrup, pea vine

house made, spiced cider syrup, salted caramel (two per order)

brioche, frangipane, almond, brown butter ice cream

washed rind, slightly firm texture, nutty finish, cow's milk

washed rind, creamy, full flavored, cow's milk, excellent dessert cheese

calvados washed rind, full pungent flavor, cow's milk, perfect with cider

rich, creamy cow's milk cheese, buttery and classic, bloomy rind

sharp, mature, with an exceptional depth of flavor - cow's milk - pasteurized

fruity, earthy, and slightly tangy with notes of sweet hay and cultured buttermilk - cow's milk

cider-washed, creamy texture, hints of fresh cider aroma - cow's milk

french style cheese, creamy, spreadable, tangy, sea salt - goat's milk

creamy, tangy, buttery, great with sparkling wine - cow's milk - pasteurized

very clean, smooth, buttery, semi-firm, great with dry cider - sheep's milk

mild funk, salty, semi-hard, pair with a spanish cider - cow's sheep's milk - pasteurized

Not too dry, not too sweet. Right in the middle, with decent acidity. Made from Michigan heirloom apples, such as Grimes Golden, Northern Spy, Winter Banana Winesap

Imperial is created from a 90 year old recipe refined for modern tastes, using apples from the 2010's harvest w/ muscovado sugar to give it a sweet and mellow. Aspall's first new cyder in 4 years

Mango and habanero infused cider

Dark malty flavors evolve into a notable dry character, while the nitrogen charge creates a soft pillowy head that smooths every sip. Brewed with Irish malts and roasted barley, this easy-going stout adds a welcoming Colorado spirit to a classic old world style. Dark malty flavors evolve into a notable dry character, while the nitrogen charge creates a soft pillowy head that smooths every sip. No glass? No worries. We've canned the cascade. Indulge in the nitro experience anywhere life takes you

The aromas a strictly apple driven; ripe, rich apple notes enveloped in a soft, farmyard halo. Cidrerie Daufresne is located in lower Normandy, France, and produces traditional-method apple and pear ciders. This Brut offering is produced from over 20 local apple varieties giving it a unique taste and style

The Lake divides us. The Lake connects us. Citizen Cider is proud to work with the good growers on both sides of mighty Lake Champlain, Vermont and New York. Made entirely with apples and cascade hops from the same landscape, and in some cases the same farms, this cider is a tribute to those things that connect us. Two States. One Landscape. One Cider. Get Connected. Drink the Lake Hopper

Almost like a French cider with really strong tannins, but crisp and clean without the funk

A Double Dry Hopped IPA brewed with Citra and Mosaic

A dry style pear cider with low sugar content and lightly carbonated to bring out the true nature of the fermented product

Light and crispy. This cider has a sweet apple scent with a light pale strawberry taste

Possmann's flagship is the one product that has made the company the most recognized apple wine producer in Germany. The Frankfurter Apple Wine is a crisp, clear wine with the distinct harmony of a tart wine with fruit flavor of the apple. Fully fermented with 5.5% alcohol by volume, the apple wine contains no additives. It is extremely low on sugar, (recommended for diabetics), as well as very low on calories. With the natural fruit acids, the wine is very soothing and enhances digestion

Our still cider, Prima Most, is cold cellar-aged, and it's best served straight from the barrel, or tap, but it's also great straight out of the bottle

A smoking blunderbuss of a cider, this spirit-aged and casked Devon cider is off dry, with deep wood and brandy notes

Made with native apple varieties as Txalaka, Urtebia, Judeline, Judor, etc. Fermentation with a minimum of four months

Single Varietal cider made from "Rhode Island Greening" apples grown on Old Mission. Mostly used as a pie apple, the tart flavor of the Greening is what makes makes for a clean and tart, semi-sweet, "Green Apple" cider

Produced from an interesting blend of unmalted Quebec wheat and pale barley malt, to which spices and natural aromatics are added, along with a light hopping

Hard apple back sweetened with Basswood honey and orange blossom water

Orchards: Ashland Salem, OR Dry and fruit forward "rich honey aromas"

Golden-yellow and bright with a distinctive aroma of hops with a pleasant bitterness. Golden-yellow and bright, with 32 bitter units and quite hoppy compared to most of the other Pils our Weihenstephaner Pils comes up with a distinctive aroma of hops with a pleasant bitterness. This combination provides a balanced mix and guarantees great enjoyment. Brewed according to our centuries-old brewing tradition on the Weihenstephan hill

First sensation on the taste buds is full-bodied, very soft and mild with a lively, champagne-like sparkle. Fragrance and taste of the "yeast-cloudy" wheat beer are distinguished by a refined top-fermented, flowery-yeast character and an unmistakable, distinct banana aroma

Clear golden pour with a single finger head and lacing. Funky gym sock aroma with hints of citrus. Taste is light. Clean citrus and cereal

Gold with a frothy head, Strikingly complex, earthy aromas show a considerable hop influence. Big, rustic, dry malt palate has a mineral quality but also a slight fruitiness. Hops are supportive and provide complexity. This big beer is beautifully balanced and very distinctive

Deep in rich color and malt, this beer is smooth, light on the palate, and dangerously delicious

Our year round barrel aged imperial stout with roasty malt character intermingled with deep vanilla tones and hints of oak. Let it warm for the best flavors

When you brew as much as we do, sometimes we get tired of telling the yeast what to do. For Apex Predator Farmhouse Ale, we pitch the yeast cold, turn off the temperature control, and let the yeast do it's thing. To our delight, it spat out the sweet scent of juicy fruit wafting from a frothy, white mane. Brewed only with grain and sugar unencumbered by the heat of the kiln, we create a hazy, golden body. Apex Predator gets its teeth from a generous Crystal dry-hopping that completes the dry finish with a fruity bite. Pounce on the opportunity to let it part your lips and you may find yourself at the top of the food chain

strikingly intricate beer, Petrus Aged Red marries the dark complexities of an unrestrained Belgium ale with the intrigue of tart cherry. Pours a deep ruby red

Dark color, full and very impressive taste. Strong plum, raisin, and black currant palate, with ascending notes of vinousness and other complexities. The top product from the Rochefort Trappist brewery

Rodenbach Grand Cru (Alc. 6% Vol.) is a blend of "young" beer (33%) and an older beer (67%) that has matured in oak vats. It is the high percentage of the older ripened-in-oak beer that gives it the complex and intense bouquet

Brewed with well water (the original well, sunk in 1758, is still in use with the hard well water being drawn from 85 feet underground), the gently roasted organic cocoa extract impart a delicious, smooth and creamy character, with inviting deep flavours and a delightful finish – this is a marriage of satisfying stout and luxurious chocolate

Nut Brown Ale is relatively dry with a rich amber-brown colour and nutty flavour derived exclusively from small amounts of dark malt

This beer has a white, smooth and very compact head. Its pale amber colour is very characteristic revealing a distinctive maltiness. It has a rich aroma with a unique combination of aromatic hops, spices and the typical bouquet of fermentation – very fruity. Secondary fermentation in the bottle gives it a unique aroma due to the presence of yeast. St Feuillien Triple has a very strong and exceptionally lingering taste thanks to its density and its long storage period. Whether served as a refreshing aperitif in summer or savoured during the winter months, the Triple is a connoisseur's beer par excellence

Our IPA doesn't follow the rules, either. You'll remember Gatecrasher for its flavor, not bitterness. You get into the sold-out show without a ticket. You don't have to shout for people to listen

Malt beverage with natural flavors added

Delicate balance of fruit and spice, hint of sweetness, hint of tartness, redolent of Granny Smith Apples

The exploration of yeast strains and the different results we can achieve are beautifully exemplified in Evolver, a pale ale with a difference. 100% fermented with Brettanomyces. For the first 3 months the beer tastes the same as a fresh pale ale, then the differing flavour compounds start to shine through and after 6 months the Brett really takes hold

Biscuity and malty, complex chocolate and toffee flavors and a roasty finish. The brown ale to end all brown ales. Enjoy it, because there is no longer any reason to drink another. You've reached the pinnacle. A healthy blend of traditional British malts give this popular style a semi-sweet, biscuity, slightly roasted flavor. Oats thicken the mouthfeel, and a handful of specialty malts add complex chocolate, toffee, and caramel notes. The hops are mostly traditional, earthy British hops, but we cocked it up a bit with some Cascade late in the boil just to show those snooty Brits that we don't approve of that Constitutional Monarchy crap

A tart, refreshing wheat ale that is kettle-soured with lactobacillus and brewed with sea salt and coriander, featuring liberal additions of blood oranges

Light bodied pale in color with pleasant, spicy phenolics and subtle, fruity esters that give way to a floral dry finish from noble hops and Belgian yeast. This is a Belgian-style abbey single crafted like those that Trappist monks brew for own daily consumption. It is light bodied and pale in color with pleasant, spicy phenolics and subtle, fruity esters reminiscent of midwest heirloom fruit trees that give way to a floral and dry finish from noble hops and Belgian yeast

The use of roasted chestnuts endows this beer with toasted nuts and caramel hints, and gives it a unique aromatic personality. Each Glutenberg beer has a personality of its own, and the Glutenberg Red is definitely the one with the strongest character. The gold award it won at the World Beer Cup in 2012 proves it in a very eloquent way

Pony is a crisp, clean pilsner you can saddle on up to the bar and order with a confident, rangy thunder. Pony is new to the scene, but we welcome this pilsner lager into the fold like an old friend. Get on yer stoop or prepare for the trek, there's a Pony in every pint

Massive grapefruit, pineapple, and super-ripe mango aromatics burst out of this medium-bodied IPA. Assertive bitterness is balanced by a subtle malt sweetness and more citrusy fun

This slightly sour cider combines the fresh tartness of red rhubarb juice with a dash of sea salt that smooths out the acidity. It's the perfect thirst quencher for the summer months and the perfect solution to any beer lover's excuses

Stiegl Grapefruit Radler has a distinct tart flavor, citrusy aroma, lively effervescence and natural cloudiness. Stiegl Grapefruit Radler combines the purity of Stiegl Goldbräu lager with pure grapefruit juice. Radler, which means 'cyclist' in German, was originally brewed for thirsty cyclists in Austria who wanted a great tasting, low alcohol beer they could take along on bike rides

Ripe and juicy, Made Marion unites Northwest apples with whole locally grown Marionberries. The crown jewel of all blackberry varieties, Marionberries are a true testament to the bounty of Oregon

Rugged and fresh, OutCider isn't afraid of taking the trail less traveled. Jonagold apples are pressed, fermented, and left unfiltered, so you can experience their raw character

An eclectic blend of Hood River apples, local Oregon blackberry honey, and a slow fermentation process create a tart, floral, celebratory cider. Serious Scrump is a dry cider made in traditional scrumpy fashion with a Northwest twist! Get serious about your scrump!

Perry is to pears as Cider is to Apples. AeppelTreow Perry is a Sparkling Pear wine, hand processed in the traditional Champagne method. Our Perry is fermented from a select blend of dessert pears. We are growing a number of traditional perry pears from the west Midlands of England (Herefordshire, Gloustershire) and Swiss/Austrian 'mostbirne'

Traditionally Fermented Cider finished with Oregon grown hops. Cider true to character; dominant notes of fermented apple accented with floral and mineral notes of dry hopping. Contains Washington grown Honey Crisp, Gala, Granny Smith, and Golden Delicious Apples. Cascade hops

Based on nostalgic profiles of ciders everyone first experienced, Argus Ferementables Ciderkin delivers a straightforward apple palate, yet finishes dry

A sparkling ginger perry, spicy, dry, unfiltered and unpasteurized

Imperial is created from a 90 year old recipe refined for modern tastes, using apples from the 2010's harvest w/ muscovado sugar to give it a sweet and mellow Aspall's first new cyder in 4 years

There is a subtle blackberry aroma with a hint of traditional cyder apple. A twist on the classic Kir Royale – champagne and crème de cassis replaced by cyder and crème de mure (blackberry liquer). The colour is deep blush suggestive of dark summer fruit, with a rich appearance due to the viscosity of the Creme de Mure. Deceptively smooth with a silky but refreshing palate, Blush offers a perfect blend of sweetness and acidity. It has a lovely mouthfeel and a lingering aftertaste of berries

A perfect-balanced combination of 8 varieties of apples from Brittany, which gives the juice a subtle sweetness, a refreshing bitterness, crisp citrus

Semi-dry cider finished with sour cherries. Rojo is a blend of local apples fermented dry with an ale yeast and aged with sour cherries and black peppercorns

Ale yeast finished with rose petals, green cardamom, coriander, clove and cinnamon

Brett characteristics accompany spicy notes from this father and son team in the Basque country. Txotx!

The ethereal suggestion of pineapple quince; the pungent, heady, dusky perfume of pear; and the earthy succulence of apple. A Getrunkenexperiment. Query: What might a blend of pear, apple and quince taste like naturally fermented (with indigenous yeast)? Result (not surprisingly): I never thought I'd see… a pome as lovely as Querry. Crisp in acidity and bone-dry. Querry is the perfect accompaniment to, well, essentially everything. It is composed of virtually everything, but most significantly: 58% pears, 33% apples, 9% quince, malic acid, sulfur dioxide

Apple cider Made from fermented pure apple juice No sugar added – No yeast added – No additives 100% all natural

Apple Cider Made from fermented pure apple juice. No sugars added – No yeast added – No additives. 100% all natural

This unique blend of Plant de Blanc, Muscadet, Tricotin, Avenelle and Poire de Grise varieties gives our Poire its typical balance. Pear is a fruit of patience! A pear tree needs 50 years to reach its maturity but will live for more than 200 years. A delicate marriage between crisp acidity and discreet sweetness. Its typical lightness and elegance make Poire a traditional drink in Normandy. Its fine bubbles are naturally produced in the bottle. Poire is both refreshing and festive. You will enjoy Poire served chilled in a champagne flute, as an aperitif. It also goes beautifully with shellfish, salads, steamed fish, goat cheese or fruits sorbet

High toned pear aromas mingle about with a bit of earth in the aroma and a sour note. Cidrerie Dufresne is located in lower Normandy, France, and produces traditional-method apple and pear ciders. The Poire offering is produced from four local pear varieties giving it a unique taste and style

Poached tart apple starts sweet with notes of honey vanilla, but finishes dry with higher tannins and lower alcohol. Cider has sparkled in Brittany since the Iron Age, when Gaul warriors roamed the ancient land named "Armor" or "Country-by-the-Sea." They worshiped the sun, the moon and the stars and feared nothing but the sky falling on them. Celt cider is named after these proud and fearless warriors who lived in the six Celtic nations known as the "Celtic Crescent": Brittany, Cornwall, Ireland, Scotland, Wales and Isle of Man. This is a refreshing "demi sec" cider with a fruity flavor balanced by a crisp dry finish made from the finest apples in Brittany. Authentic and traditionally made hard cider imported from Brittany

Lake Hopper is our new hopped cider (cascade hops) that we are adding to the core line up. We explain it as Non-Traditional Dry-Hopped Cider

Off-Dry, clean and crisp drink for the people. The Unified Press is easy drinking for any occasion. Blend of 10 or so varieties of apples grown in Vermont at Happy Valley Orchards, Kent Ridge Orchards, and Allenholm Farm

Made with a Belgian beer yeast, this cider is sulfite-free, sorbate-free, gluten-free, and has no added sugar. A well-rounded and easy drinking cider

Made from traditional bittersweet fruit grown in the Calvados AOC. This is a harmonious and soft cider that is still structured with a long finish

Semi-Sweet

Naturally elegant and refreshingly adult with a sweet-sharp blackberry tang and mouthwatering juicy complexity, complemented by a luscious pear-berry bouquet

Naturally fermented using 100% pear juice, not from pear juice concentrate or pear-flavored hard apple cider. Filtered cold for extra purity, with no added colorants, sugar, sorbate or benzoate preservatives. No added malt, spirit, grape or apple alcohols

Full-bodied sweetness, acidity and citrus notes for balance, and natural tannins for structure. This is our flagship product, now in its sixth vintage. We've changed the name from "Calville" to Heirloom to reflect more clearly the heritage and complexity of the the blend. In addition to MacIntosh and Empire, Russets provide full-bodied sweetness, Calville Blanc and Esopus Spitzenburg provide acidity and citrus notes for balance, and Ashmead's Kernel provides natural tannins for structure. Serve it with artisanal cheeses, game or dessert. 1500 cases made

Bottle-conditioned, naturally sparkling cider fermented in French oak puncheons. Made from a blend of traditional and heirloom apple varieties grown within 200 miles of our cidery

This cider from a technique ancestral extended maceration, holds thirty g / l of residual sugar . This Cuvée Prestige is a rigorous triage 19 carefully selected varieties of apples (40% bitter, 40% and 20% sweet tart) . The result is a high quality cider, vinous and more fat, more long finish and very fragrant and can be associated with great culinary dishes (shellfish, spicy dishes, cheese from Normandy) bulging mouthful Bottle, muzzled Champagne, dipped in a thin wax

A raw material of exceptional quality that allows Eric Bordelet to develop typical and authentic Haute Couture ciders and Poirés. The maintenance of the orchard is also very natural, according to biodynamic precepts. The harvests are manual and selective, depending on the maturity of the fruit and the variety

It is very fresh, and like all of Bordelet's ciders, it tastes like you're biting into the fruit. Fermented almost bone dry, this is the traditional style of cider for the region. This is a wonderful drink that will marry well with most cheeses, and just about anything that you would drink beer or wine with. The classic accompaniment, of course, is the savory crêpes from Brittany and Normandy

Full of fruit and freshness, the taste reveals the aromas of apples and citrus with finesse. Cidre Bouché is created using the traditional method of the Pays d'Auge. Intense and complex. Long. Hints of cooked apples, Tart Tatin and caramel

Cidre Triple is created using a selection of bitter apples, inspired by the techniques used to make the famous long keeping dark beers. Its bitterness and fruit flavours, its alcohol strength and fine amber colour all combine to make Cidre Triple an unusual artisanal product of strong and individual personality. An must to offer to lovers of small scale specialist beers, full of character

Hawk Haus Cider is a blend of Jonathan and Yarlington Mill varieties grown at E.Z. Orchards. Hawk Haus honors the Kestrel Hawks that nest in the orchard

It pours light golden and possess perfect clarity, having the look of a middled aged white burgundy. In the glass a good quarter inch mouse forms and when quiet the small to medium sized bubbles begin to rise in the same manner as good champagne. The nose is pear first and pear primarily, but it also possesses hints of metal and yeast with a nice round thyme-like character underneath. It delivers an intriguing and interesting set of aromas that, again, are driven by pear. But once you put this poire in your mouth you'll agree that's exactly where it needs to be and where it shines. First citrus envelopes your palate with a prick, followed immediately by a beautiful tart pear flavor that possesses a beautiful purity. A hint of sweetness matches wonderfully with the fine acidity

Roman Beauty Cider is a North American style Cider, crafted primarily from Roman Beauty, an heirloom apple

Some things are just made for each other. Raspotle is one of those things. Red Raspberry's tart fruitiness is the perfect compliment to Chipotle Pepper's deep, smoky warmth. The two mingle together in your mouth like soulmates falling in love at first sight. Sparks will fly, you'll have epiphanies Basically, if you're looking to crack open a can of unexpected magical goodness, we made this cider for you

Habanero cider was inspired by the quest for something strange a hankering for heat during the Strange Brew Fest that happened last winter in Port Townsend. Cidermaker Chris Weir, a man who likes his spice, surprised us one day by soaking chili peppers in cider and making it taste delicious! The combination of chili heat and tart apple, mellowed by a dash of sweet, offers a memorable fermented adventure. We encourage you to enjoy this strange and wonderful cider in any latitude with rice and beans, fish tacos, mole enchiladas, burritos of all kinds, or just a crackling bowl of chips and salsa. Made with a blend or organic Washington apples and habanero chilies. Spicy Semi-Sweet. 22 oz

Our summer seasonal botanical cider; using our black currant cider as a base and then infusing with organic culinary lavender for just one afternoon

This limited release cider welcomes the return of the sun with a warm, yellow hue derived from locally grown saffron, rounded with flavors of anise and fennel. The Release Party will include draft cider, bottles to go or enjoy on site and a complimentary tasting

The nose has dry white wine and green apples notes with some peach and skins of white grapes. It is very grapey and resembles nice table white wine made of white grapes. I can't say that this little birdy is unpleasant. It is just very simple, not really complex but definitely easily drinkable

Unusually full flavored and aromatice for a sidra twice fermented to dryness. Spiritous with pear and banana notes. French apples in the blend contribute a hint of bitterness not common to Asturian sidras

Located in the Mont-Saint-Michel Bay, one of the cradles of cider making in France, France Cidre Export is proud to present La Chouette, a pure apple juice cider (or "cidre") at 4.5% alc/vol, produced and bottled in France from a selection of French cider apples. Fruit of the French savoir-faire, La Chouette will surprise you with its crisp and fruity taste, its fine bubbles and its natural golden colour. La Chouette is available in 33cl bottles and is best served chilled without ice. La Chouette can also be enjoyed in cocktails. Santé!

The classic taste of cider produced exclusively from juicy and fresh cider apples. Apple-cider la'COLVERT has a typical amber color, and just the refreshing taste of ripe apples, which only strengthens the long -lasting bubbles rise in the glass

Ice Cider was born in Canada. Freezing temperatures concentrates the fruit, which happily increases the alcohol by volume (without additional sugars)

A crisp, well balanced and an interesting cider. This cider has a grip to it, but also has depth and character. The aromas of sweet ripe apples but drier as the taste lingers on. Acidity is mild to moderate, light tartness, tannins are a decent level and a strong finish. It has a beautiful woody note in the after-taste

Made from Northern Spy, Golden Delicious and Ida Red. Aged with cinnamon for a light apple pie quality. Slightly sweet and low carbonation bring out a creamy quality to this refreshing cider

Semi-dry. An ever-changing blend of heirloom fruit from across Michigan. Such as Jonathan, Winesap, Baldwin, Northern Spy, Arkansas Black Hubbardston Nonesuch

Aromas of cooked fruit, giving way to melon warm buttery notes that are signature elements of French poire

French oak fermented and aged. Ingredients: 100% New Zealand grown apples, kiwifruit, yeast, and sulfites (preservatives). Lightly carbonated

This one is all psychedelic leather and smoky sagebrush

This funky English offering was done the traditional wild way in barrels, and then underwent a second fermentation using lambic yeast

This hard cider is a blend of apple cider and apricot juice, fermented with a champagne yeast to produce an earthy, dry cider with a hint of fresh apricot flavor

Original Sin Extra Dry Cider contains a distinct blend of New York apples including Ida Red, MacIntosh, Cortland, and several russeted apples. The cider is complex, balanced, and sessionable with a minimal level of residual sugar

Light and crispy. This cider has a sweet apple scent with a light pale strawberry taste

Pacific Coast Cider's Pinot Grigio Hard Apple Cider is darn hard to put down because it's masterful blend of apples, with a nod to the Granny Smith variety. Pinot Grigio grapes make for an exceptional pairing that easily commands attention, sip after sip. Absolutely delicious!

Bottle conditioned, the most natural way to achieve a slight effervescence; this full bodied complex dry cider is one we hope you enjoy. Prima is excited to share this wonderful blend of select late ripening apple varieties harvested the last week of October, sweated to concentrate flavors, pressed in early January and cold cellar aged for 6 months

From a very clean flavor profile that goes 100% to the aromas of apple, cider we offer is dry, very fresh, with an acidity that allows drinking eager. The second fermentation in the bottle has brought some small bubbles that give good volume and round. Also, since you are bottling, bottle is changing, due to the contributions of the second yeast fermentation. Its preparation consists of grinding or "chipping" apple and later pressed in a vertical press of native wood, built by our team at the Quebrada del Chucao. Then the juice is cold settled for 18 hours where after being clarified fermentation becomes medium temperature for three to four weeks. At the end of fermentation, we avoid malolactic fermentation occurs to preserve the freshness. Two months after completion of alcoholic fermentation, is bottled for a second fermentation in the bottle. Thus we are offering a high quality product that is generating much excitement, since the supply of fermented beverages other than wine and beer in Chile is almost nil

Sidra Natural Riestra is a traditional unfiltered, still cider with fruity aromas and the characteristic acidity and tannin of Spanish and French apples that demand pairing with cured cheese and meats. Store cool, shake before opening to dissolve natural sediment and splash into a wide-mouth glass one swig at a time

Pressed in 2013 fermented and aged in Chestnut wood. Rich, round with a little residual sweetness and a bitter finish. Varieties: Sweet Alford, Court Royal

Kings Spies is crafted from a blend of local heritage apples – primarily Kings and Northern Spies – yielding a fruit-forward, Italian-style sparkling cider. Proceeds from this cider support Lifecycles, a Victoria organization that promotes local food security

Apple wine flavored and colored with molasses and aged in bourbon barrels for six months. The secret of Rumrunner lies in the barrel. Rich, full-bodied and intriguing Newfoundland Screech barrels were the inspiration for Rumrunner which opens up to reveal notes of molasses, apples and sugar cane. Raise a glass of Rumrunner and let your apples out of the barrel

This refreshing cider is complemented by a bold citrus flavor from grapefruit, lemon, and orange peel, balanced by a subtle, medium-dry sweetness

Dry and pleasantly acidic, flavors of nectarine, under ripe peach and tart cherry hit the palate with no residual sweetness. Brewed with Granny Smith, Fuji, Red Delicious, Golden Delicious, and Gala apples. One of the driest ciders on the market. The golden orange glow of this unique unfiltered cider lends way to notes of lilac, blood orange and green apple on the nose

A flavorful, small-batch cider with limited sweetness using all natural ingredients and fresh pressed Washington apples, making for a truly unique product

Refreshing and balanced with ripe apple flavors and a savory finish. Also hailing from Herefordshire, this cider is lightly sparkling and dry. It has a nice balance of acidity, fruit, and tannins

Made with lost apples. Very dry, with notes of apple cellar, caramel and minerals

Smells of wood and a little funk, but tastes crisp and clean. After 100 years, they may be on to something here

Slightly sweet and aged with lemon grass. A light, refreshing summer drink!

Semi-dry. Really not that sweet at all. This cider is baked apple wafting across a grassy field; an American farmhouse style cider

It might make you a bit nostalgic for your favorite childhood quaff, but not for long. Root Beer Is for Kids. The Washboard is a decidedly adult beverage for grownups who can appreciate the sophisticated flavor of imported Indian sarsaparilla blended with the crisp, tart juice of organic Pacific Northwest apples, and finished with a touch of vanilla.After your first couple of sips of The Washboard's mild earthy flavor, creamy texture, and notes of caramel and vanilla, you'll be glad you're all grown up

We are still family-run, as we have been for more than 100 years, crafting ciders using fine apples from our own orchards and the kind of expertise. There are some big cider brands out there, producing millions of gallons of cider every year. Thatchers is different. That's why, when you take a taste of smooth, full-flavoured Thatchers Gold, you can tell it's been made by people who care

Green Goblin is a 'full bittersweet' style of cider, using all English cider apples, including Dabinett and Somerset Redstreak varieties. It is aged in 100-year-old oak vats, which gives it a unique character and flavour. The label carries the subtext "Oak Aged Cider" but there are not two separate products. Thatchers made Green Goblin cider for Wychwood Brewery which owned the brand. In March 2010 Thatchers Cider acquired the brand from Wychwood under licence. The cider is no longer sold under the Wychwood label

Our farmhouse cider is then spiked with this elderflower brew to open up a new world of possibilities

Matured in ex-Glengassaugh whisky casks this is a dry subtle cider. Infused with mellow, vanilla oak of the cask. A refreshing, complex drink to be savoured. A Clear golden, smooth, medium dry Scottish cider aged for at least 6 months to give balance smoothness

Our luscious blend of Jonagold, Pinova, and Winter Banana apples creates a pleasing sweetness with expressive floral notes

With pineapple aroma and a pronounced mineral quality that gives the cider a lively mouth feel. Notes of green apple and preserved lemon

The Yakima Valley is known worldwide as a premier apple growing region and a prominent source of hops. We have chosen a select blend of traditional and exotic hops to marry with our cider. This blend of hops produces an aroma of fruit-forward nuttiness followed by a citrusy palate

Unlike traditional sidra, it has been filtered carbonated. Just a touch sweeter, it makes sidra sessionable

We start with farm-fresh Apple Hard Cider, then use a special family recipe and mix in Michigan Cherry Juice. This carbonated blush brings together Michigan's best tastes

Full-flavored, crisp and refreshing with just the right amount of carbonation. Its award-winning flavor comes from apples grown in St. Johns

Sweet/tart blend of Apple Cranberry

A flavorful sensation. Hot ginger tartness. Sweet peach. Cider

This unique blend of apples is the foundation of each year-round cider we create. It personifies the inherent balance between an apple's natural sweetness and acidity. Gluten-free

This cyser is fermented with Michigan wildflower honey to complete dryness then aged in New Holland Dragons' Milk barrels for 8 months. A collaborative barrel aged product between Vander Mill and New Holland Brewing Company, The richness from the stout, and depth of the barrel flavor make this product very complex. A hint of the honey and acidity of the cider round out the profile

Cinnamon roasted pecans and whole-cut vanilla beans are used to give this cider a unique texture and the taste of fall

Michigan Brut bears the scent of crisp apple, citrus notes, with a bit of yeast. Michigan, like all great apple-growing regions, is on a coast. The maritime climate provides generous rainfall for the local orchards. We use all sorts of Michigan apples, grown on local family farms. The blend of these heirloom apples creates a complexity of of flavor, which is impossible to achieve with just a few varieties. The scent of ripe apple leads you to the glass. Layered notes from the orchard and the French oak barrel bring you to the place and process where the cider is made. Try pairing with roast pork or a rich raclette to bring you there completely

Our heirloom blend is both refreshing and complex. This cider has a nice medium weight with a warm, smooth texture. A ripe fruit opening balanced by bright acidity make this a delightful drink alone beverage, but is also a lovely pair for pork, cheese, poultry or vegetables. Beautiful ripe apple aromatics with warm brown sugar, light floral, and citrus notes. Smooth, warm finish with good length. We use only organically grown cider apples from our orchard in Salem and a few select Oregon orchards. Serve chilled

Oak aged dry cider with spicy clove like notes

Magical floral aromas lead to lucid acidity with a citrus kissed finish. Made from only a single varietal, the tiny Wickson Crab, sourced from two orchards

Apfelperlwein

This cider blends Baldwin, Roxbury Russet and a mix of European cider apples. Once common, now rare, these apples have long been favored for cider. The Baldwin was discovered by Leomi Baldwin as he surveyed the Middlesex Canal in eastern Massachusetts. Roxbury Russet is America's first named apple variety. The European varieties add tannins to this full bodied cider. One hundred and six teen cases bottled

Worley's Premium Vintage is made in autumn using the finest cider apple varieties from the orchards of south Somerset. Our apples are then taken to the cool Mendip slopes where they're selected for pressing when perfectly ripe. The golden juice slowly ferments over the winter under the influence of natural yeasts, before quietly maturing until bottling in early summer

Unique blend of fermented apple, pear quince fruit, which is also a member of the pomme fruit category, from acclaimed wine maker Randall Graham

Twice fermented using methode champanoise and cold cellar aged for 18 months. Complex flavors are delivered via tiny bubbles rising through the glass. Full bodied with a light citruslike finish

Heriloom fruit layers a velvety texture subtle sweetness in this cider from one of the most respected growers in the American apple landscape, Field Maloney

"Neige" translates literally to "snow;" this is the perfect balance of sugar acidity. Gorgeous, effervescent light cider, then kissed with Neige Ice Cider

High-ABV offering from this highly-decorated cider maker outside of Vancouver. Heirloom apples such as Winter Banana Winesap are hand pressed using the traditional rack cloth press, slow fermented and aged in Bourbon barrels for 6 months

Luscious cider infused with rhubarb, making a tart treat that is perfect patio sipper! Higher ABV adds heft to the body, and really rounds out the drink

Eric Bordelet (previously sommelier at Arpege, Alain Passard's Restaurant in Paris) took over the production of this family property in Normandy. Believing that cider and Poiré should be produced like wine he grows more than 20 varieties of apple 15 varieties of pear. Connoisseurs admire his entirely artisan and apothecary style of working

Distinct minerality and ripe fruit explode from fermented pears, where notes of quince and mint play together sweetly

Exotic aromas of tropical fruit, giving way to melon warm buttery notes that are signature elements of French poire. Clean sweetness, balanced with acidity. Lovely

Our first cider from South America! A beautiful sparkler that delivers soft melon notes with stiff, tart acid

Subtle habanero spice hides behind mango fruit, but gets a little more intense with every sip you take. A great cider for heat lovers to share with skeptical friends; you may just win a few converts with this one!

The orange peel is delicate, yet greatly impacts the overall experience. The cherry is also a little different, steering away from a spice finish and more reminiscent of black cherry candy. Certainly, a unique take on cherry apple cider

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Farmhaus made its Chicago debut right here at The Northman. Classic cider with crazy ingredients. Smoky spice

This unfiltered, cloudy drink keeps the sweetness of the apple front center. While not a proper English "scrumpy" cider (if there is such a thing), it delivers pure refreshment

Strong cinnamon makes this a rocking example from one of the finest wine makers in Michigan. As Neil Young sang, "I wanna live with my Cinnamon Girl!"

An ever-changing blend of heirloom fruit from across Michigan. such as Jonathan, Winesap, Baldwin, Northern Spy, Arkansas Black Hubbardston Nonesuch

Really not that sweet at all, this cider is baked apple wafting across a grassy field; an American farmhouse style cider

Respected family of apple growers making rustic, heirloom blends. For those with a taste for brightness. A blend of refreshing local Lemon Grass combined with the crisp apple zest creates a unique taste of citrusy, zesty, sweet fruitiness

Tart cider that expresses itself like Prosecco made from apples grown steps from apples grown in Michigan. The same family has been tending the orchard for over 100 years

Not only do they grow apples, they grow their own blueberries to make this extremely fruity cider

A slightly sweeter offering with a light touch of cherry that drinks easy while honoring Michigan's two largest crops

Cider in seasonal form! Ask your server for the current selection

America's first, great apple, the Baldwin was popular well before Red Delicious had ever been discovered

Vander Mill put cider on the map in Chicago. Their latest yearround release goes back to basics, putting the spotlight on heirloom fruit

Totally amazing. House roasted cinnamon pecans are added for a nutty bitterness spicy sweetness. This is the same creative spirit that has driven craft beer

Strong ginger and stone fruit combine for a bold cider. Spicy refreshment

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Crazy collaboration w/ New Holland Brewing. Fermented w/ wildflower honey then aged in Dragon's Milk barrels for 8 months. The richness of the stout and depth of the barrel make this a very complex blend

A collaborative project with Tom Oliver, this funky English offering was done the traditional wild way in barrels, and then underwent a second fermentation using lambic yeast. Bold and utterly unique

This blend puts ripe Midwestern fruit on display after aging in French oak barrels. Indeed, they have the most extensive barrel program in the region

Michigan pressed cider aged in Bourbon barrels

Twice fermented using methode champanoise and cold cellar aged for 18 months. Complex flavors are delivered via tiny bubbles rising through the glass. Full bodied with a light citrus-like finish

Cider Maker Charles McGonegal is an indispensable part of the mid-western cider scene. A real chemist, he understands what the apple is and helps it become what it wants to be. Or in this case, pears. Real. Intense. Flavor

Cloudy cider blended with Persian spices that have now come to define apple pie in America (cinnamon, etc.). Slightly sweet. Bold flavor

Unlike most cherry ciders, more deep and less sharp. Aged w/ sour cherries and black peppercorn, this unfiltered cider starts spicy, slightly sour with a dry finish

A true red-fleshed apple cider (where the inside flesh of the fruit is red, not white) from a respected grower in the American cider landscape, Field Maloney (yes, that is his real name)

The first canned cider from pioneering cider man Gidon Coll, Made from 100% fresh pressed NY State apples

Deep stone fruit permeates throughout this beverage making it sweet, but not cloying. Fresh and cheeky

Citizen is proud to work with the good growers on both sides of mighty Lake Champlain. Made entirely with apples and cascade hops from the same landscape. This cider is a tribute to those connections

Belgian Wit yeast malolactic cultures, a real craft beer cross over. Yes, we all know Paul Vander Heide (Vander Mill) did it first; but he never put it in 16oz cans!

A straight up cider. Nothing added. Nothing taken away. A shade dryer than The Northman House Blend, this is crisp and well balanced. Great acidity

Heirloom apple cider made with red currant lightly dosed w/ ice cider. From one of the most awarded cider makers in the country (she earned "Best in Show" 3 times in the last 6 years). This cider is just barely off-dry gently fizzy, w/ bright acidity chewy tannic structure

A blend of American classics like Jonagold, McIntosh, Empire as well as English bittersweets like Somerset Redstreak Dabinett. Round and robust, this is a crowd pleaser with character

Fermented w/ bittersweet apples from the Basque Country, then blended w/ apples from Sunrise Orchards in Vermont. Complex and assertive with a vibrant acidity, characteristic Basque notes of lemons olives sing through the palate

Unique blend of fermented apple, pear quince (which is also a member of the pomme fruit category) from acclaimed wine maker Randall Graham. Each fruit lends its signature to combine for an almost tropical explosion of flavors

Fermented pears made deeper darker by adding blackberry juice at the back end. Sweet cider lovers rejoice. You could "crush" this, as the kids say

From a group of wine makers in Napa and the Central Valley, they have taken West Coast cider fermented all the way to dryness, exposing cool minerality keen acid

Cider with 15% Pinot Grigio wine blended back in, creating a whole new dimension. Sure, it blurs the line between what is cider and what is not; but we'll let someone else worry about that

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Tart, organic cider aged in former Zinfandel wine barrels. Bright rose color, soft zinfandel aroma and a very round fruit flavor

What do you get when you take the flavors of root beer (real sarsaparilla vanilla), and add them to apple cider? Pure nostalgia

From this urban winery comes a Perry, dry hopped with Citra Nelson Sauvin hops. The mix of deep pear floral hops create light tropical notes

There is a light herbal touch, but strong dark fruit flavors dominate, making this very much like a rich, red wine. This farm on the Olympic peninsula is inspiring a whole new generation of cider makers

A bright and balanced cider from Washington apples; delivers spice without overwhelming heat. But still, beware

A blend of fennel, star anise and saffron, one of the most expensive spices in the world, prized throughout the ages for its' delicate sweetness

Crisp cider fermented dry. Need we say more?

Ask your server about which seasonal variety we are currently featuring on the menu

The Yakima Valley is known worldwide as a premier apple growing region and a prominent source of hops. This blend of hops produces an aroma of fruit-forward nuttiness followed by a citrusy palate

Pineapple aroma invites further exploration to taste, where green apple skin and preserved lemon play together on the palate. Distinct minerality

Apples and Pears both belong to the same pomme fruit family, so it is only natural that they come together in this highly refreshing cider

In the Pacific NW, bars will typically carry 75% IPA on draft; they just can't get enough. So, here is one for the hop heads

Pioneering cider maker Kevin Zelinksi carefully grows apples with cider in mind. Wild yeast fermented, then bottle conditioned. A highly tannic, utterly beautiful cider

A blend of apple varieties such as Yarlington Mill and Granny Smith, but primarily made up of Roman Beauty, grown on the EZ Orchards since 1929. Decent acidity, but not too bright, harmonizing with deep fruit well ripened on the branch

Wild yeasts ferment these estate-grown Forelle, Cornice Bosc pears. No apples are used in this French style Poire (Perry)

Most ciders are a blend of a few or few dozen different varieties. This has just one: Wickson Crabapple. Clean, bright and intensely tart

Bittersweet apples from Poverty Lane Orchards in Lebanon, NH Farnum Hill Cider), blended w/ heirloom sharp apples from the Pacific NW, then finished in American White Oak barrels. So dry, you'll want food with it, like fatty meats rich cheese

Raw, unfiltered cider, just like the wild, untamed weather of the Pacific Northwest

Ripe juicy cider blended with Pacific Northwest Marionberries, the crown jewel of all blackberry varieties

A new category? NW Imperial English Cider. An eclectic blend of apples pressed, frozen then slowly thawed. The result is a thick, aromatic juice that is then fermented with traditional English cider yeast. Maybe not a traditional "scrumpy" but certainly serious

In Colonial America, every farm made cider. After most of the sugars had been pressed out, they would press the apples a second time to create a lower alcohol beverage as a clean water substitute for children. It was called "ciderkin" and usually came in at 2% ABV; now this stuff from Texas is a little bit stronger, but for our purposes, can fill in as a "session" cider

Strong carbonation delivers spicy ginger floating on waves of pears. Argus is at the forefront of craft cider in The Lone Star State

"Neige" translates literally to "snow;" this is the perfect balance of sugar acidity. Gorgeous, effervescent light cider, then kissed with Neige Ice Cider

High-ABV offering from this highly-decorated cider maker outside of Vancouver. Heirloom apples such as Winter Banana Winesap are hand pressed using the traditional rack cloth press, slow fermented and aged in Bourbon barrels for 6 months. Don't want a whole bottle? Available as a glass pour

Luscious cider infused with rhubarb, making a tart treat that is a perfect patio sipper! Higher ABV adds heft to the body and really rounds out the experience. Available as a glass pour

Flavors of rich caramel smoke from the oldest continuously operating cider company in England, since 1728

Blended with blackberry fruit. Sweet, but not cloying. Don't let the all the history fool you; Aspall makes very modern cider, emphasizing fruit not funk

One of the coolest cats around, Tom Oliver still works as a tour manager sound engineer for rockin' bands. But he also happens to make some killer cider. This one is all psychedelic leather and smoky sagebrush. James Brown would approve. Papa's got a brand new bottle. "Make it funky now!"

Fermented with traditional English "perry" pears, not the ones you eat in the supermarket. Fruity. Buttery. Soapy. Awesome

We yankees are used to cider as a light, sparkling beverage; however, English drinkers often prefer it still (no carbonation). Looking for something uniquely refreshing? Here it is

Calls itself medium dry, but still holds characteristic perry sweetness. In England, pears are the only other acceptable fruit to make cider from. Highly revered cider maker Mike Johnson has won the Pomona Award for his contributions to cider

Classic English pub style cider, made organically. Bittersweet apples blended for characteristic bite, but remains easy drinking

Pressed through wheat reed barley straw, then aged one year in oak barrels. Bittersweet fruit fermented dry, this is cider the way it has been done for centuries in England, where they drink more cider than the rest of the world combined

Cider made simply doesn't mean it's easy. Sure, nature does most of the hard work; but, it is the orchard farmer that impacts flavor from branch to bottle. Pressed in 2013, wild spontaneous yeast fermented, and aged in chestnut casks. Rich round tannins with a delicate residual sweetness and bitter finish provide a taste of the English countryside

Since 1917, Three Bridges Farm has grown apples made high quality cider. This one smells of wood (and only a little funk), but tastes crisp clean. After 100 years, they may be on to something here

Buttery gold, with spicy, woody aromas. On the palate, it's all about big, furry tannins, a little fruit and farmhouse funk. Classic Somerset style, rich and satisfying

Whereas many whiskey ciders feature bourbon barrels, this uses Scotch barrels, of course! Slight peaty smoke lingers on the back end

Real elderflowers steeped into a tea, then infused into crisp British cider. Perfect porch sipper

Do not expect something like a Magner's! This is very rough rustic like the Heck's on draft, but not as dry (and not quite as funky). Amber in color, aroma of ripe apples, orange peel, cinnamon caramel. This is an Irish take on a Breton-style, dry sparkling cider

Aval means "Apple" in Breton, the traditional language in Bretagne, an area that's made cider for more than 500 years. Combines four types of apples picked exclusively in the region, giving it a crisp, citrusy taste, and a delightful balance of subtle sweetness and bright bitterness

Starts sweet with notes of honey vanilla, but finishes dry with higher tannins. This is closer to an English pub cider than a traditional French keeved cider

Very traditional offering from Brittany using apples such as Douce Moên, Marie Ménard, Peau de Chien Douce Coëtligné. Wild yeast fermented bottled methode champanoise, mild acidity with decent tannin

The main apple cider region of France is located in Normandy, but there is specific region that has been defined as the Pays d'Auge, which provides an official appellation status

From the Domfront region, this cider is fruit forward - floral, but perhaps less complex than ciders from the Pays d'Auge. A nice alternative from the farmyard, but still very French

Proof that we can continuously be surprised and delighted, intense bubbles deliver incredible pear aroma and characteristic butter notes reminiscent of a fine Chardonnay

Made from traditional bittersweet fruit grown in the Calvados AOC, just between the Pays d'Auge and the Domfrontais. This is a harmonious and soft cider that is still structured with a long finish

For those seeking the pinnacle of barnyard funk. This is the French countryside in a glass

The quintessential example of traditional "keeved" French cider, which allows the cider to retain some caramel sweetness from the apple while still fermenting dry. Apple skins in a freshly baked pie, sitting on the farmhouse window sill to cool just above a bale of hay

A more intense version of the Bouche, fermented three times. 1x natural sugars; 2x added sugars (increase alcohol / fully fermented); 3x in bottle for mousse carbonation = Triple delight. Art mathematics

In 1992, he took over the production of this family property in Normandy. He has since become world renowned

Distinct minerality and ripe fruit explode from fermented pears, where notes of quince and mint play together sweetly

Exotic aromas of tropical fruit, giving way to melon warm buttery notes that are signature elements of French poire. Clean sweetness, balanced with acidity. Lovely

Aromas of cooked fruit and barnyard hay declare the signature funk. Beautiful, dusty tannins provide a full mouth feel slight bitterness. The cows that make Camerbert cheese graze below these very same orchards

There are little apples painted on the sidewalks throughout this picturesque little town in Asturias. Classic sidra qualities are on display in an affordable bottle to share with your friends

This cider from Spain's largest cider producer in Asturias was made for the Anglo-American market. Unlike traditional sidra, it has been filtered carbonated. Just a touch sweeter, it makes sidra sessionable

Also unlike traditional sidra, this delicately filtered "New Expression" cider undergoes methode champanoise and is reminiscent of a fine champagne. Not quite as sour; more dry (if that is even possible)

A representative offering of traditional Spanish Natural Cider. Bright, citric flavors redolent of sunshine and smiles

A Spanish perry? You bet. Fermented pears create robust, rich flavors that dance on dry bubbles of joy

Another sidra natural, but slightly funkier. Brett characteristics accompany spicy notes from this father and son team in the Basque Country. Txotx! Gold Medal winner at 2015 Great Lakes Cider Competition

In certain parts of Germany, cider (or apfelwine) is very popular. This blend marks the anniversary of Possman's, with a semi-dry sparkling beauty. Light and lovely

A German take on Italian Prosecco, this is dry, but tart. Bright acid pierces the tounge, like a struggling artist in Berlin. Yet, it is the minerality that is the true star, and will delight just about everyone you know

Soft melon notes dance across consistent bubbles delivering pure and easy refreshment. Full of flavor, yet nothing to challenge the pallet

The juiciest of the ciders on the menu, an almost candy like quality accompanies steady effervescence. Almost all of the larger format ciders tend to be drier. This is on the sweet side

Buttery and rich, with Italian funk. Strong tannic backbone makes for an excellent food pairing

Four generations of the Griggs Family have grown apples in the Huon Valley off the southern shore of Tasmania, one of the southernmost apple farms on the planet! Sturmer Pippin apples are tree ripened and picked late, leading to higher alcohol and deeper flavor

A blend of green apple varieties, grown crushed in New Zealand. To early English settlers, the islands must have seemed like the perfect reflection of home, just on the opposite side of the world

The Elgin Valley in South Africa grows most of the country's apple crop. Low acid and none of the bitter notes that define complex English French ciders, this is an easy porch sipper

This ice cider makes an excellent after dinner treat

From the 2014 Best of Show winner at the Great Lakes International Cider Perry competition (GLINTCAP). Full bodied sweetness, balanced acidity natural fruit tannin combine for an incredible display of depth and character

Ice Cider was born in Canada with the help of François Pouliot. Freezing temps concentrates the fruit, happily increasing the ABV (without adding sugar)

Most ice cider is frozen fresh juice, concentrating the sugars to achieve dense flavor and alcohol. This cider is frozen AFTER fermentation, removing water from Cidre Bouche

Like an ancient Nordic ritual, this is an intricate dance between history spirit. Based on a Scandinavian recipe dating from the 1700's, a blend of honey, hibiscus and hops

African mead blended with chili peppers. The heat is not overwhelming at all, but adds striking flavor and depth to balance the honey sweetness

A sessionable vinegar. Yeah, you heard right. Drink this vinegar enjoy almost as a "Shrub"

This unique, Northern Michigan dessert wine is made in a port style. It's the perfect balance of fruit and brandy flavors

Hard cider distilled to 80 proof, then blended with fresh apple cider reaching 18% ABV - barrel aged for 20 months