Now Serving Ciders on Tap
In a nod to spring, we've brought in a couple of ciders to serve on tap. The Cider Farm, out of Mineral Point, Wisconsin, specializes in ciders made from English cider apples. Most of these trees had been planted in America, but were cut down during Prohibition. The Cider Farm is bringing them back to Wisconsin. The Classic Dry is made from a blend of Major, Kingston Black, Somerset Redstreak, Chisel Jersey, Dabinett, and Liberty apples. The result is a light, yet complex cider that's got just the right blend of sweetness and tannins, leaving you wanting just one more sip. B. Nektar Meadery, out of Ferndale, Michigan, makes craft cider, mead and beer. The Zombie Killer is a hard cider with honey and cherry juice added. Tart cherry sweetness up front, followed by crisp apples and finishing with a creamy honey to compliment the tartness of the cherry. Crisp, clean and refreshing. Stop in for a pour! Like what you taste? Take a couple three bottles home with you.