Every once in a while you attend an event that just gets you all revved up. That was the case for me with a recent media preview for Cider Week at Minneapolis Town Hall Brewery. In attendance were eleven Minnesota cider makers, there to talk cider and sample out their wares to eager, Twin Cities media hacks.
I almost didn’t go. Like the idiot that I can sometimes be, I misread the invitation and went first to the wrong place. The event was only scheduled to run for an hour. By the time I got to the right place, it would be almost over. As I drove off, I thought to myself, “Screw it. I’ll just go back home.”
I’m really glad that I didn’t go home. The thing had me so jazzed up that I kept a few of the cider makers there long after the official event had ended. When I left the Town Hall Tap, I was totally juiced about cider.
The best cider is made from heirloom variety apples that are meant for juicing, not for eating. They provide the perfect balance of bitter, sweet, acid and tannin. For a long time these apples weren’t grown here in Minnesota. But over the last few years, several acres of them have been developed. Those apples are starting to find their way into local ciders.
Once cider maker using them is Milk & Honey Ciders in Cold Spring. They source most of their apples from their own five-acre orchard. The rest come from partner orchards in Wisconsin. They use several varieties of apple in their ciders, including Kingston Black, Arkansas Black, Chestnut Crab, and Dabinett. Milk & Honey ciders are fermented dry and feature a nice balance of acid and tannin.
During cider week, be on the lookout for Kingston Cuvée. This lovely cider is made with mostly Kingston Black apples. Also delicious was Grand Cru, made with all Dabinett. Both of these ciders won silver medals at the Great Lakes International Cider and Perry Competition (GLINTCAP). Milk & Honey ciders will be featured in a cider dinner and seminar at Town Hall Tap on Tuesday, June 7th.
Also featured in that dinner is Sweetland Orchard in Webster, Minnesota. This family run orchard uses both heirloom and culinary apples in their cider – all Minnesota-grown. They planted their first cider apple varieties in 2010. Northern Spy is a single-variety cider that features high acidity for a bright tartness and is fermented to dryness. Drink this! Scrumpy is their mixed-apple cider with rhubarb and tart cherries. The cherry character is oddly very clear and subtle at the same time.
I’m always happy to talk with Jim Watkins from Sociable Cider Werks. He shared some interesting news and a great new product. Shandy Apple is the first seasonal offering that Sociable is putting in cans. Think shandy, but not sweet. It’s all about apples and lemon peel. It’s sure to be a summer favorite. My favorite Sociable cider, Spokewrench, has seen a recipe tweak that makes it even better. The stout-like, black malt flavors come through more clearly in the palate, giving more of that apple-chocolate blend that made that cider great to begin with. Sociable is entering into an alternating proprietorship arrangement with itself (essentially) to allow it to make apple wine. And they are expanding their barrel-aging program. All good news.
Another one to look out for during Cider Week is Number 12 Cider House in Buffalo, Minnesota. Their Sparkling Dry is my favorite. It’s a crazy complicated cider to make. They use ten apple varieties – all grown in Minnesota. Two different blends are fermented separately with different yeast strains. They are then blended together to create the final product. It’s definitely worth a try.
One of the more interesting cider makers at the event was Minneapolis-based Urban Forage Winery & Cider House. Their method is implied by the name. Urban Forage sources their apples from the city. They pick the apples from trees in various back yards and other city spaces. “Most people see them as a nuisance.” says cider maker Jeff Zeitler. “I see them as an asset.”
Their flagship Dry Apple Cider was intriguing. It was the only still cider that was on sample at the event. Fermented to dryness, it was full of fruit and had an interesting “poopy” aromatic from fermentation – but in a good way. Their Sparkling Pear Cider was not my favorite, showing what I considered to be some fermentation flaws. I’ll reserve final judgement on their cider. But the East Lake Street taproom is close enough to walk to from my house, so I suspect I might be doing a bit of additional sampling at some point.
Town Hall’s Cider Week runs from June 6 – 11, with events all week. Check these out!
Ciders Take Over the Taps at Town Hall Locations. Town Hall Brewery, Town Hall Lanes and Town Hall tap will each have at least 12 ciders on tap all week.
Tuesday, June 7, 7:00 PM – Cider Dinner and Seminar at Town Hall Tap
Enjoy a cider-paired course dinner from Town Hall Tap featuring presentations from cider makers representing Minnesota cider makers Milk & Honey and Sweetland. Tickets are $65 and limited — call (612) 339-8696.
Thursday, June 9 – Minnesota Cider Competition
Cider makers are invited to submit their homemade ciders for prizes, including a large cider collection. Register and find more information at http://townhallcidercomp.com. There is a $7 entry fee.
• Deadline to enter is 7 p.m., Sunday, June 5 — submit entries at Northern Brewer on Lyndale Ave. in Minneapolis. Participants must submit two bottles per category entered (Dry, Sweet and Other).
• Awards ceremony is 7 p.m., Thursday, June 9, at Town Hall Tap.
Saturday, June 11, 1-5 PM – Cider Fest at Town Hall Brewery and Republic 7 Corners
Discover hard-to-find ciders alongside favorites from local, national and international producers including Keepsake, Milk & Honey, Sweetland, Wyndfall, Yellow Belly and more. Tickers are $35 for unlimited samples and a Cider Week glass. Tickets: www.tempotickets.com/ciderfest