Dooryard 1125 (Bottles and Kegs)
Here’s our first cider made entirely from the 2010 crop. #1125 is based on a big blend (#1124) of 2010 ciders, with plenty of Dabinett for strong tannic understructure, and fermentation batches built around Major, Somerset Redstreak, and Harry Masters Jersey — bittersweet apples with soft, round tannins and nice fruity character. The acid comes chiefly from Esopus Spitzenberg and Ashmead’s Kernel. Very nice base blend — we like #1124 very much.
But when it came time to put this Dooryard #1125 together, we wanted a little more brightness. A puncheon of 2010 Wickson did the trick.
Slightly off-dry and slightly fizzy, tannic, and bright.
Drink it with whatever you’re eating (except maybe Napoleons), or by itself. It will compliment anything with a little happy unsweetened fat.
Only a few hundred gallons — it won’t last, so drink it while it’s here. (SMW)
In bottles for NJ distribution by:
Hunterdon, NJ
In bottles in New Hampshire:
at the usual Farnum-friendly locations
In kegs at the orchard (all drunk now)
In kegs in New Hampshire:
at Flatbread (Portsmouth) (all drunk now)
at Seven Barrel Brewery (W. Lebanon) (all drunk now)
at Salt hill Pub (Lebanon) (all drunk now)
at Barley Pub (Dover) (all drunk now)
In kegs for NY distribution by:
Union Beer, NY
In kegs for VT distribution by:
G Housen, VT
