We're teaming up with LeRoy and Lewis again this year for our annual Cider Noir release because we think this winter cider + Evan LeRoy's barbecue are amazeballs together, simple as that.
This is our special Cold-Weather-Long-Nights Release — apples fermented dry, then put through a second ferment with dark Belgian candi (typically used for Dubbel and Trippel ales), then aged with pecan and orange peel. Pours dark like a stout and clocks in heavy at 10.1% ABV.
We'll have more cider than you can drink and carry, BUT the barbecue is sure to sell out, so don't you tarry! (I just realized that rhymed and I'm very excited about it)
Normal hours at the Taproom that day 12pm-9pm, food starts at 2, live music from Brand New Key 3-5pm!