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All Posts, Cider, Events

Shacksbury Millrun Cider + Shacksbury Can Release + FREE TASTING – Fri., May 6th 3:30-6:30p

shacksbury-cider-semi-dri

Get your craft cider sampling boots on and get over to the Beverage Warehouse for a delicious, refreshing, VT made event!

From 3:30-6:30p on Friday, May 6th, you can taste a slew of Shacksbury Cider with Kim, the general manager and score some of their new cans!

For sampling will be the ever popular Shacksbury line in addition to Millrace, a DRAFT-ONLY cider.

We are delighted to be hosting Shackbury for their can kickoff –  we’ll be releasing and sampling their craveable semi-dri cans!

shacksbury-millrace

Lost apple

These ciders are made from Lost Apples of the Champlain Valley. By Lost Apples, we mean apples that homesteaders planted for homemade hard cider over 100+ years ago. Colin, David, and the Shacksbury Team, with the help of Michael Lee from Twig Farm and Brad Koehler from Windfall Orchard, forage through cow pastures, meadows, and forests of Vermont to harvest, then press and ferment these apples into a one-of-a-kind cider. If we love the cider from a particular tree, we graft it back into production.

MILLRACE

  • Extra dry, green apple, fresh cut grass, cheese, soft tannins and minerality
  • Inspired by the Basque tradition of celebrating Spring through cider
  • A blend of lost apples foraged from two orchards in Danby, ermont
  • Native yeast fermentation with a secondary malolactic fermentation
  • Bottle conditioned for light effervescence, no added sulfites, unfiltered
  • 6.7% ABV
  • Produced and bottled by Shacksbury Cider in Shoreham, Vermont

 

shacksbury-cider

Current Shacksbury Stock (CANS Friday!):

From shacksbury.com:

Pét Nat

  • Extra dry, hints of red berries and pear, soft tannins, extremely drinkable
  • Fermented using a traditional method called Pétillant Naturel or Méthode Ancestral
  • A blend of lost apples foraged around the towns of Danby and Tinmouth, Vermont and English cider apples grown by Sunrise Orchards in Cornwall, Vermont
  • Native yeast fermentation, no added sulfites, unfiltered
  • Bottle conditioned for two months lending to a light effervescence
  • 750ML, 6.7%
  • Produced and bottled by Shacksbury Cider in Shoreham, Vermont

Lost and Found Cider

  • Extra dry, apple cellar, green apple, caramel, and mineral finish
  • A blend of lost apples foraged by Shacksbury in the Champlain Valley of Vermont and heirloom cider apples from New Hampshire
  • Native yeast fermentation, no added sulfites, unfiltered
  • Bottle conditioned for light effervescence
  • 750ML, 6,7% ABV
  • Produced and bottled by Shacksbury Cider in Shoreham, Vermont

Farmhouse

  • Sparkling, light bodied, refreshing, and dry
  • Inspired by saison beer and rosé wine
  • Apple varieties – Jonagold, Spartan, McIntosh, Empire and a small amount of English bittersweet apples
  • Apples grown by Sunrise Orchards in Cornwall, Vermont and Dragon Orchards in Herefordshire, England
  • Slow, partial native yeast fermentation in stainless steel and aged for 3-6 months
  • 500ML, 6.5% ABV
  • Produced and bottled by Shacksbury Cider in Shoreham, Vermont

Classic

  • Bold, earthy, lightly sparkling, and dry
  • The best pizza cider, ever
  • Apple varieties – Browns, Ellis Bitter, Dabinett, Michelin, Jonagold, McIntosh, Empire, Spartan, and Somerset Redstreak
  • Apples grown by Sunrise Orchards in Cornwall, Vermont and Dragon Orchards in Herefordshire, England
  • Slow, partial native yeast fermentation in stainless steel and aged for 9-12 months
  • 500ML, 6.0% ABV
  • Produced and bottled by Shacksbury Cider in Shoreham, Vermont

Arlo

  • Aromatic, grapefruit, lightly sparkling, and dry
  • Complex and assertive with a vibrant acidity
  • Apple varieties – A blend of eating apples from Sunrise Orchards in Vermont and a Basque bittersweet apple blend
  • Slow, partial native yeast fermentation in stainless steel and aged for 3-6 months
  • 500ML, 6.2%
  • Produced and bottled by Shacksbury Cider in Shoreham, Vermont

Basque

  • Still, extra dry, unfiltered cider
  • Funky, grapefruit rind, spice, apple cellar muskiness
  • Apple varieties – 14 different Basque apple varieties
  • Native yeast fermentation, no added sulfites, unfiltered
  • 750ML, 6.2% ABV
  • Pressed, fermented and bottled in collaboration with Ainara Otaño of Petritegi Sagardoa in Astigarraga, Spain
  • Imported by Shacksbury Imports in Shoreham, Vermont

Hereford

  • Still, medium dry cider
  • Peaty, full-bodied, soft sweetness and tannins, fruity, hint of bacon
  • Apple varieties – Browns, Ellis Bitter, Dabinett, Michelin, and Somerset Redstreak
  • Apples grown by Dragon Orchards in Herefordshire, England
  • Slow, partial native yeast fermentation in stainless steel and aged for 9-12 months
  • 750ML, 6.9% ABV
  • Pressed, fermented, and bottled in collaboration with Simon Day of Once Upon a Tree in Herefordshire, England
  • Imported by Shacksbury Imports in Shoreham, Vermont

 

Events, Uncategorized, Wine

Special Wine Tasting with Patricia Green Winemaker | Sat. 04/09 11a-1p

pg2

We are most delighted to share the enthralling wines of Patricia Green all year with you.  Patricia Green wines are limited, craveable, fine wines from Oregon with prices in the $30-$60 per bottle range.

pg3 We are lucky to have Owner/Winemaker Jim Anderson at our store from 11a-1p on Saturday, April 9th for a special tasting before he has to leave Vermont for a wine dinner.

We hope you will join us!

This will be one of the finest wine tastings at our store in 2016 – don’t miss out!

pg5 Patricia Green Cellars is located in the Ribbon Ridge Appellation of the Willamette Valley on a 52 acre estate purchased in 2000 by Patty Green and Jim Anderson. The winery, and thus the two friends and business partners, are noted for producing a tremendously broad selection of vineyard designated Pinot Noirs from several vineyards representing some of the better sites in the Willamette Valley with a particular emphasis over the years on Ribbon Ridge, Dundee Hills and the Chehalem Mountain appellations.

ph8 At a larger level the philosophy of the winery is fairly simple: Do what needs to be done. There are certain approaches and techniques that will obviously be applied, however the intensity of those actions is fluid. That fluid nature would extend to nearly every aspect of the winemaking. Ultimately things are done as simply as is possible. The 14th century friar William of Ockham stated that “one should not increase, beyond what is necessary, the number of entities required to explain anything.” This is the physics theory known as Occam’s Razor. It applies to winemaking though, too. With over 50 combined years worth of winemaking experience the two partners are quite possibly the longest-partnered winemaking duo in Oregon and they have come to realize that the hardest thing to do is to do the simplest things.

ph2 Of course to be a truly successful winery one must start with very strong raw materials. Over the years an ever-increasingly strong set of vineyards has made up the core of the winery’s Pinot Noir bottlings. The crowning jewel initially was landing what is the Estate Vineyard with the purchase of the property back in 2000. At this juncture Patricia Green Cellars has now assembled what is certainly one of the strongest collection of well-farmed, high-quality sites with great reputations in the entire state.

pg1 Patricia Green Cellars is a unique winery because of the collaborative approach to running the business from nearly all perspectives, a dedication to particular sites being able to produced uniquely special Pinot Noirs and a willingness to continually evolve, adapt and grow as a winery, winemakers and winery owners.

To read more, visit:

http://www.patriciagreencellars.com/about-us

 

All Posts, Beer, Events

Founders Kentucky Breakfast Stout KBS Release

This is most certainly NOT an April Fools prank – we release KBS every April 1st!

founders-kentucky-breakfast-stout

FRIDAY, APRIL 1st – 8:30AM Release!

Yee-Haw!  It’s that delicious time of year again when Founders Kentucky Breakfast Stout (KBS) is released.

Thanks to you, we are the biggest Founders account in the northeast so we want to honor all you hard working folks with a special release!

We are opening extra early to make KBS available so you can get your beer and be swiftly on your way to work well before 9a!

The release is at 8:30AM, if you are here 30-ish minutes early, we predict there will be an 85%-ish (maybe higher!) chance you’ll be able to buy a 4pk but we cannot tell you how many people will be here.  Release is first come, first served.

Depending on the size of the line, we may start splitting 4pks in half at the back of the line so that everyone gets some.

*** BONUS KBS VINTAGE RELEASE***
Be one of the first 12 people in line and you will have the opportunity to buy 1 bottle of VINTAGE KBS!

From foundersbrewing.com:

What we’ve got here is an imperial stout brewed with a massive amount of coffee and chocolates, then cave-aged in oak bourbon barrels for an entire year to make sure wonderful bourbon undertones come through in the finish. Makes your taste buds squeal with delight.

  • ABV: 12.4%
  • IBUs: 70
  • RateBeer Rating: 100
  • Beer Advocate Rating: 100