On the farm we grow seven varieties of apples that are used in varying combinations to make our cider. Dispersed in the orchard are nitrogen fixing trees that add nutrients to the soil and are one of the innovative practices we use to create a sustainable orchard.
The process of making cider is complex, but nothing is quite as refreshing as a nice, cold hard cider. We grind the apples into pomace (an applesauce-like texture), then press the pomace to extract the cider. We then add yeast to the cider and monitor the fermentation process. Finally, we let the cider carbonate, then bottle/can the cider and it’s ready to sip.
Currently on tap: Crab Tree, Proper Dry, Ruby Red Over The Falls, Earl Grey and Bee Sting
Beer on tap: Blonde Ale, Hazy IPA, IPA, Amber, Bourbon Barrel Aged Stout and Nitro Stout
Crab Tree
Semi-Sweet Cider
This mildly sweet cider has a refreshing apple taste. Fermentation is halted early leaving this cider at 6% ABV.
Foraged & Farmed Series
Fruited Cider
Limited and seasonal varieties called Farmed and Foraged include strawberry, blueberry, cherry, wild blackberry, mulberry, and paw paw. All fruits are either foraged from the wild or we source the fruit from surrounding farms throughout Maryland.
Proper Dry
English-Style Hard Cider
A dry cider where the sugars are completely fermented out, leaving it crisp and clean. This cider is fermented to 6.7% ABV.
Ruby Red
Hopped Cider
A hopped dry cider with the wonderful aromas of grapefruit-scented hops without any of the bitterness. This cider is fermented to 6.7% ABV.
Over the Falls
Barrel Aged Cider
Aged in red wine barrels, this dry hard cider has a complex flavor with hints of oak and red wine from the aging process. This cider is fermented to 6.9% ABV.