Stem Cider’s A Salted Cucumber, Hendrick’s Gin, Cocchi Americano, grapefruit juice, celery bitters
Banhez Mezcal, pepper cider, triple sec, lime juice
Vander Mill Ginger Peach, Diplomatico Mantuano rum, Galliano, grapefruit juice, Lucid absinthe
The Northman House Cider, Brovo Pink Vermouth, Artez Pear Brandy, peach bitters
Wandering Aengus Golden Russet & Plantation Pineapple Rum
Boulard VSOP Calvados, Letherbee Besk, house-made orangecello
Christian Drouin Selection Calvados, Barr Hill Tom Cat Gin, Avèze, Green Chartreuse, lemon cordial
Glendalough Poitín, Maxime Trijol orange liqueur, Top Note Lemon Tonic
house-made watermelon and basil shrub, rhubarb bitters, Top Note Indian Tonic
Top Note Lemon Tonic, house-made lemon cordial, Top Note Indian Tonic
Chateau Du Breuil La Pommiere Selection, E Dupont Fine Réserve, Christian Drouin Selection
Roger Groult Venerable (41%), Dupont Non Reduit (47%), Eric Bordelet 1998 18yr Single Cask (54%)
Stem Cider’s A Salted Cucumber, Hendrick’s Gin, Cocchi Americano, grapefruit juice, celery bitters
Seedling fresh sweet cider, soda water, ice
fresh fruit syrup, soda water, ice
cinchona bark, kaffir lime leaves, and lemongrass
lemon juice, lemon zest, cinchona bark, and gentian
gentian, lime juice, lime zest, and ginger
50% Ethiopian Harrar, 25% Columbian, 25% Brazilian
Blend of black and red Rooibos
non-caffeinated, organic made in the US
non-caffeinated, oraganic, Egyptian
non-caffeinated, red, South African
Kenilworth Estate, Sri-Lanka
Green apple and light yeasty aromas, with a pleasing mousse
Strong minerality and refined salinity, lemon notes and bright acid
Aromatic, hints of honeysuckle, lemon curd and stone.
Rich yellow orchard fruit, subtle mineral finish.
Crisp acidity, ripe melon, apple and pear notes with a traditional petrol nose.
Lemon zest and fresh cut grass, wet river stones, grapefruit
Blackberry and dark cherry aromas with a hint of wood and pepper. Dry and soft tannins.
Aromas of raspberry, black current, and strawberries. A balance of freshness and fruitiness
Dark purple fruits, blackcurrant, blackberry, pepper and spice, full and fresh
Wild musky nose. Dense black fruits and hints of wild flowers. Supple tannins.
Concentrated black and red fruits. Smoke notes from oak aging, rich, deep.
A full, nutty bouquet with citrus and vanilla accents on the palate and a soft lingering finish
Aromas of walnuts, black tea & smoke w/ a dry, velvety smooth body & dried fruits.
Opening with typical notes of green olives, this refreshing fino gives way to delicate wild flowers on the nose.
Hard cider distilled to 80 proof, blended w/ fresh cider reaching 18% ABV - barrel aged for 20 months.
Barrel aged for 24 months. Reminiscent of baked apple, ripe fruit and a hint of toasted walnut.
This unique, Northern Michigan dessert wine is made in a port style and blended with maple syrup.
Begyle ‘Free Bird’, Metropolitan ‘Magnetron’, Off Color ‘Apex Predator’,Solemn Oath ‘Snaggle Tooth Bandana’, Temperance ‘Gatecrasher Revolution' ‘Eugene Porter’
White strawberry notes with a light apple bite
Aged 4+ years with delicate barrel qualities
Soft, sweet with ripe apples not typical for a 15yr! We drank a bottle before opening.
Lovely with soda and an orange peel!
Full bodied, big tannins and rich layers of fruit and spice.
A healthy blend of pears adds to acidity. Try over ice.
The apple inside actually macerates with a Pays D’auge!
15+ years in small oak casks, big and spicy. Let it breathe.
Sweet cider, baked apples, ginger bread.
Baked apples, almonds and spice, soft and silky.
19yrs, Banyuls finish, cocoa, fig, chocolate, rich and full body.
20yrs, Port finished, raisins, plums, medium to full bodied.
Sauternes finish, citrus & honeysuckle nose, this craves cheese!
White grape and leather with a full body and long finish.
Moscato Rivesaltes finish, honey, floral – touch of white pepper.
Bold fruity notes of cherry and orange blossom, let this one breathe.
Cider & Calvados casks, apple blossom, delicate and complex .
2 yrs in port barrels and 1yr Oloroso. Caramel, butterscotch, blackberry jam.
Young and soft, 30% pears
Between 6 and 15 years, subtle oak and fruit
Vanilla, ripe apple compote puree.
Creamy apple, rich vanilla, hints of sugared almonds.
Delicate with pear and apple.
Vanilla, apple and dried fruits. Highball time!
Concentrated citrus and apple with a toasty edge 47% ABV
Please ask for the current cask selection.
Secret is some sherry casking. Sneaky at this age.
Velevety texture with apple tart and honey.
Subtle smoke and candied fruits. Long and rich!
Floral on the nose with crisp apple pear on the palate.
Apple, Cinnamon and vanilla.
Floral, fruity with nice depth at this age.
Full bodied fruit and gingerbread notes 41% ABV
Average age around 30yrs with some 80yr 41%ABV
2 yrs in port barrels and 1yr Oloroso. Caramel, butterscotch, blackberry jam.
Poached pear, apple skins, and sweet pie crust
Baked apples and buttery brown sugar.
Aromas of tart tatin with hints of grilled hazelnut. Very agreeable finish of toffee and cherries.
Cider Maker Charles McGonegal is an indispensable part of the mid-western cider scene. A real chemist, he understands what the apple is and helps it become what it wants to be. Or in this case, pears. Real. Intense. Flavor.
They have one of the largest collections of classic cider apple varieties harvesting in the Midwest, and specialize in complex, dry blends of heirloom varieties such as Kingston Black, Redstreak, Chisel Jersey & Dabinett.
Established in 1997 by Gidon Coll, this is one of the first modern-day U.S. cider companies. Made from 100% fresh pressed NY State apples.
New York apples blended with wine grape tannin lends the cider a more robust body and light pink hue.
New York apples, pressed and blended with blackberries. Fruit-forward, yet tart.
Dark fruit flavors, with notes of rhubarb & chocolate. Rich tannins almost like Earl Grey black tea. Bright acid, mellowed by malolactic fermentation. Light funk.
Citizen is proud to work with the good growers on both sides of mighty Lake Champlain. Made entirely with apples and cascade hops from the same landscape.
A straight up cider. Nothing added. Nothing taken away. A shade dryer than The Northman Pub Cider, this is crisp and well balanced. Great acidity.
Heirloom apple cider made with red currant & lightly dosed w/ice cider. From one of the most awarded cider makers in the country, this blend is just barely off-dry & gently fizzy, w/ bright acidity & chewy tannic structure.
Beautiful bittersweet fruit (Kingston Black, Ashton Bitter, Ellis Bitter, Roxbury Russet) lightly back sweetened with potent ice cider.
Subtle habanero spice hides behind mango fruit, but gets a little more intense with every sip you take. A great cider for heat lovers to share with skeptical friends!
The orange peel is delicate, yet greatly impacts the overall experience. The cherry is also a little different, steering away from a spice finish & more reminiscent of black cherry.
Ask your server for the current available selection.
-The Tonic (Cucumber & Ginger)
-Grizzly Pear (Pears, Prickly Pear & Elderflower)
-Rainbow Seeker (Pineapple & Sage)
This unfiltered, cloudy drink keeps the sweetness of the apple front & center. While not a proper English "scrumpy" cider (if there is such a thing), it delivers pure refreshment.
An ever-changing blend of heirloom fruit grown across Michigan. such as Jonathan, Winesap, Baldwin, Northern Spy, Arkansas Black & Hubbardston Nonesuch.
Strong cinnamon makes this a rocking example from one of the finest wine makers in Michigan. As Neil Young sang, "I wanna live with my Cinnamon Girl! I could be happy the rest of my life, with my Cinnamon Girl!"
Really not that sweet at all, this cider is baked apple wafting across a grassy field; an American farmhouse style cider.
Respected family of apple growers making rustic, heirloom blends. For those with a taste for brightness. A blend of refreshing local Lemon Grass combined with the crisp apple cider creates a unique taste of zesty citrus fruitiness.
Michigan grown heirloom apples blended slightly sweet and plenty tart. This legendary cider was always hard to come by, until now!
A blend of English, French & American heirloom apple varieties, grafted onto trees planted in 1970. We are talking serious terroir. Indeed, some of the trees still producing apples here are 100 years old.
"Neige" translates literally to "snow." This is the perfect balance of sugar & acidity; gorgeous, effervescent & light cider, then kissed with Neige Ice Cider.
High-ABV offering from this highly-decorated cider maker outside of Vancouver. Heirloom apples such as Winter Banana & Winesap are hand pressed using the traditional rack & cloth press, slow fermented and aged in Bourbon barrels for 6 months.
Luscious cider infused with rhubarb, making a tart treat that is a perfect patio sipper! Higher ABV adds heft to the body and really rounds out the experience.
Blended with blackberry fruit from the oldest continuously operating cider company in England (since 1728). But don't let the all the history fool you; Aspall makes very modern cider, emphasizing fruit not funk.
Made with organic apples varieties such as Foxwhelp, Yarlington Mill, & Brown Snout from the fabled orchards of Herefordshire. If you like the Heck’s on draft, this is an absolute “must” (yes, that was a cider pun)!
Made from 300-year old organic pear trees, including varieties such as Merrylegs, Red Horse, & Painted Lady. Higher alcohol than many other perrys.
One of the coolest cats around, Tom Oliver still works as a tour manager & sound engineer for rockin' bands. But he also happens to make some killer cider. This one is all psychedelic leather and smoky sagebrush. James Brown would approve. Papa's got a brand-new bottle. "Make it funky now!"
A collaborative project with Greg Hall, Ryan Burke & Tom Oliver, this funky English offering was done the traditional way (wild) in barrels, and then underwent a second fermentation using lambic yeast. Bold and rich; this trans-Atlantic fusion is not to be missed.
Fermented with traditional English "perry" pears, not the ones you eat in the supermarket. From one of the giants in the English cider movement, not often found in U.S. bars. Fruity. Buttery. Soapy. Awesome.
A blend of apples and pears are fermented together a Mile High. Many pear ciders blend in fresh pear juice as a back sweetener. These pears are fully fermented, for a cider-perry crossover that is new to the Chicago market.
Tart apple gives way to the floral hopped aromas, redolent of lemons and cannabis. What did you expect from Denver?
A bright and balanced cider from Washington apples; delivers spice without overwhelming heat. But still... beware.
There is a light herbal touch, but strong dark fruit flavors dominate, making this very much like a rich, red wine. This farm on the Olympic peninsula is inspiring a whole new generation of cider makers.
Aged for 4 months in rye whiskey barrels from High West Distillery in Park City, Utah. Delicate notes of vanilla and toasted oak shine through with spicy rye spirit.
Descendants of the famed Schilling Spice Co. making crisp cider. Fresh pressed apples blended with grapefruit as well as the faint kiss of lime and hibiscus.
Crisp cider fermented dry. Need we say more?
Ask your server for the current available selection.
-Basil Mint
-Tangerine Turmeric
-Gin Botanical
-Oaked Maple
Descendants of the wild apple forests in Kazakhstan, these red-fleshed apples produce a coral colored cider, pungent with flavors of watermelon, strawberry and rhubarb. This cork & caged beauty is a rare delight.
Bittersweet & sharp apples grown on a three-generation farm called Harmony Orchards reveal citrus aromas as an invitation to taste. Notes of green apple skin and preserved lemon play together on the palate. Distinct minerality.
A German take on Italian Prosecco, this is dry, but tart. Bright acid pierces the tongue, like a struggling artist in Berlin. Yet, it is the minerality that is the true star, and will delight just about everyone you know.
In certain parts of Germany, cider (or apfelwine) is very popular. This blend marks the anniversary of Possman’s fouding with a semi-dry sparkling beauty. Light and lovely, pairs well with strong chesses as a dessert course.
Soft melon notes dance across consistent bubbles delivering pure and easy refreshment. Full of flavor, like a rich white wine from Eastern Europe. Seriously. You could almost be fooled this is wine, but only whole apples were used to make this incredibly tantalizing cider.
Jonagold apples fermented in the same village since 1898. For when you want something easy & refrshing. Think of this as your European session cider; like a Thatcher’s but made with 100% juice (no concentrate).
Four generations of the Griggs Family have grown apples in the Huon Valley off the southern shore of Tasmania, one of the southernmost apple farms on the planet! Sturmer Pippin apples are tree ripened and picked late, leading to higher alcohol and deeper, funky flavor.
A blend of green apple varieties, grown & crushed in New Zealand. To early English settlers, the islands must have seemed like the perfect reflection of home, just on the opposite side of the world.
The Elgin Valley in South Africa grows most of the country’s apple crop. Low acid & none of the bitter notes that define complex English ciders, this is a porch sipper.
Our first cider from South America! A beautiful sparkler that delivers soft melon notes with stiff, tart acid.
Starts sweet with notes of honey & vanilla but finishes dry with decent tannins. Like a hybrid of an English pub cider and a traditional French keeved cider; but after the Norman Invasion, what’s the difference?
Aval means “Apple” in Breton, the traditional language in Bretagne, an area that’s made cider for more than 500 years. Combines four types of apples picked exclusively in the region, giving it a crisp, citrusy taste, and a delightful balance of subtle sweetness and bright bitterness.
Very traditional offering from Brittany using apples such as Douce Moên, Marie Ménard, Peau de Chien & Douce Coëtligné. Wild yeast fermented & bottled methode champanoise, mild acidity with decent tannin.
The main apple cider region of France is Normandy, but there is specific region that has been defined as the Pays d'Auge, which provides an official appellation status.
From the Domfront region, this cider is fruit forward - floral, but perhaps less complex than ciders from the Pays d'Auge. A nice alternative from the farmyard, but still very French.
Proof that we can continuously be surprised and delighted, intense bubbles deliver incredible pear aroma and characteristic butter notes reminiscent of a fine Chardonnay.
Made from traditional bittersweet fruit grown in the Calvados AOC, just between the Pays d'Auge and the Domfrontais. This is a harmonious and soft cider that is still structured with a long finish.
For those seeking the pinnacle of barnyard funk. This organic (“Bio’) cider is the French countryside in a glass.
The quintessential example of traditional "keeved" French cider, which allows the cider to retain some caramel sweetness from the apple while still fermenting dry. Apple skins in a freshly baked pie, sitting on the farmhouse window sill to cool just above a bale of hay.
A healthy blend of traditional British malts, give this popular style a semi-sweet, slightly roasted flavor.
A tart, refreshing wheat ale that is kettle-soured with lactobacillus and brewed with sea salt. Ask about our current offering.
Solidly balanced - finishes clean with a hint of hops. The perfect palate cleanser before your next glass of cider.
A welL-balanced American Pale Ale, showcasing Falconer's Flight hops. Fresh from our neighbors and friends at Begyle.
A German style pilsner brewed with American heft. Another great beer from our friends down the street.
Behold the blackest of lagers. malty, medium-bodied, and gently hopped. rich, but mild and well-balanced. Flavors of bittersweet chocolate and coffee, and a gorgeous, dry finish.
A stout with roasty malt character intermingled with deep vanilla tones, all dancing in an oak bath.
Apex Predator gets its teeth from a generous Crystal dry-hopping that completes the dry finish with a fruity bite. Pounce on the opportunity to let it part your lips, and you may find yourself at the top of the food chain.
Massive grapefruit, pineapple, and super-ripe mango aromatics burst out of this medium-bodied IPA.
Bountiful aromatic hops and a touch of malt sweetness, prove there’s more than one way to crash a gate.
From long time artisanal cider maker, this blend showcases rich minerality and a slightly bitter finish from English & French apple varieties.
Tart apple aroma w/ tropical fruit & lemon curd notes. Early season apples like Harrison & Hewe’s Crab create a rich, fruit forward cider that pairs well w/ rich cheeses & grilled meats.
A wild fermentation of organic Gravenstein. Bone-dry and tangy, but balanced by rich yellow fruit, caramel flavors and a funk similar to Basque ciders that are Coturri’s inspiration. No sulfites. Unfiltered. Wild fermentation.
Our first cider from South America! A beautiful sparkler that delivers soft melon notes with stiff, tart acid.
"Neige" translates literally to "snow." This is the perfect balance of sugar & acidity; gorgeous, effervescent & light cider, then kissed with Neige Ice Cider.
High-ABV offering from this highly-decorated cider maker outside of Vancouver. Heirloom apples are hand pressed using the traditional rack & cloth press, slow fermented and aged in Bourbon barrels for 6 months.
Luscious cider infused with rhubarb, making a tart treat that is a perfect patio sipper! Higher ABV adds heft to the body, and really rounds out the drink.
Very traditional offering from France using bittersweet apples. Wild yeast fermented & bottled methode champanoise, mild acidity with decent tannin.
Exotic aromas of tropical fruit, giving way to warm creamy notes. Clean sweetness, balanced with acidity. Lovely.
For those seeking the pinnacle of barnyard funk, this organic (“Bio”) cider is the French countryside in a glass.
Very different from our other French offerings: less “barnyard & smoke” on the aroma, more “wet leaves on a forest floor.” The flavor is true caramel apple with light leather funk & a strong bitter finish.
Made from 100% pears, this displays itself almost like a chardonnay. There is distinct minerality, a touch of oak & that creaminess you might associate with a well-made wine.
The same family has been growing apples here for 100 years.
Ask your server for the current available selection.
-Apricot Apple
-Blueberry Apple
-Cherry Apple
-Cranberry Apple
Light and lovely, with lower alcohol to keep the party going all day and all night.
Totally amazing. House roasted cinnamon pecans are added for a nutty bitterness & spicy sweetness. This is the same creative spirit that has driven craft beer.
Ask your server for the current available selection.
-Ginger Peach
-Raspberry
This blend puts ripe Midwestern fruit on display after aging in French oak barrels. Indeed, they have the most extensive barrel program for cider in the region.
Cider aged for 9 months in French Oak barrels. Honey is added before bottling, which mellows out the tannin.
Michigan pressed apples aged in Bourbon barrels, brings robust flavor & body to a dry cider.
Displays all of the skill and heritage from this family of cider makers right here in Illinois. Presented in a German “Most” style of cider, dry with bold acidity.
Unfiltered cider from Pennsylvania apples, organic cane sugar & local honey. All blended right here in the city by Charlie & Katie Davis to create Chicago’s first cidery.
American classics Jonagold & McIntosh, as well as English bittersweets like Redstreak & Dabinett; yeast notes similar to Spanish sidra. A crowd pleaser with character.
Clean, floral & light with soft melon notes. Farnum Hill is the oldest bittersweet orchard in the country, helping to establish the roots of the modern cider rediscovery.
A thoughtful, unique combination of ciders from Eden, Stormalong & Farnum Hill. The excellence you expect from these amazing producers but collaborated into a 12oz can!
A wild fermentation of organic Gravenstein. Bone-dry and tangy, but balanced by rich yellow fruit, caramel flavors and a funk similar to Basque ciders that are Coturri’s inspiration. No sulfites. Unfiltered. Wild fermentation.
Fermented pears made deeper & darker by adding blackberry juice at the end. Sweet cider lovers rejoice.
Mango in cider is pretty unique, but it is the Muscat grape juice that creates a whole new dimension. Sure, it blurs the line between what is cider and what is not; but we'll let someone else worry about that... Just enjoy it for what it is: sweet refreshment (but not too sweet).
Ask your server for our current available selection.
-Bone Dry
-Cider & Pinot Grigio Blend
-Apple Blueberry Zinfandel
-Strawberry Apple
From this urban winery comes a Perry, dry hopped with Citra & Nelson Sauvin hops. The mix of deep pear & floral hops create light tropical notes.
Apples blended with fair trade coffee from Guatemala, Brazil & Sumatra. Golden copper hues with smoky, toasty, tart apple notes. Your favorite things are all coming together.
Apples & Pears both belong to the same pomme fruit family, so it is only natural that they are brought together in this highly refreshing cider.
Kevin Zelinksi is a master of wild yeasts; here, he ferments these estate-grown Forelle, Cornice & Bosc pears. No apples in this French style Perry. These are the last few cases (ever); Kevin lost all of his pear trees to blight.
A blend of apple varieties such as Yarlington Mill & Granny Smith, but primarily made up of Roman Beauty, grown at EZ Orchards since 1929. Decent acidity, but not too bright, harmonizing with deep fruit well ripened on the branch.
Most ciders are a blend of a few or few dozen different varieties. This has just one: Wickson Crabapple. Clean, bright & intensely tart.
Bittersweet apples from Poverty Lane Orchards in Lebanon, NH Farnum Hill Cider), blended w/ heirloom sharp apples from the Pacific NW, then finished in American White Oak barrels. So dry, you’ll want food with it, like meats & rich cheese.
Raw, unfiltered cider... just like the wild, untamed weather of the Pacific Northwest. 100% JonaGold apples.
Ask your server for our current available selection.
-Pacific Pineapple
-Made Marion (Blackberry)
-Cot in the Act (Apricot)
-Rhubarbarian (yes, Rhubarb)
In Colonial America, farms often produced a lower alcohol beverage as a clean water substitute for children. It was called "ciderkin" and usually came in at 2% ABV. Now this stuff from Texas is a little bit stronger, but for our purposes, can fill in as a "session" cider.
Strong carbonation delivers spicy ginger floating on waves of pears. Argus is at the forefront of craft cider in The Lone Star State.
We yankees in America are used to cider as a light, sparkling beverage; however, English drinkers often prefer it still (no carbonation). Looking for something uniquely refreshing? Here it is.
Calls itself medium dry, but still holds characteristic perry sweetness. In England, pears are the only other acceptable fruit to make cider from. Highly revered cider maker Mike Johnson has won the Pomona Award for his contributions to cider (& perry!).
Classic English pub style cider, made organically. Bittersweet apples blended for characteristic bite, but remains easy drinking.
Pressed through wheat reed & barley straw, then aged one year in oak barrels. this is cider the way it has been done for centuries in England, where they drink more cider than the rest of the world combined.
Cider made simply doesn't mean it's easy. Nature does most of the hard work; but, it is the orchard farmer that impacts flavor from branch to bottle. Pressedf, wild spontaneous yeast fermented, and aged in chestnut casks. Rich round tannins with a delicate residual sweetness and bitter finish provide a taste of the English countryside.
Since 1917, Three Bridges Farm has grown apples & made cider. Oak barrel aged, lending mild tannin, tartness & acid. Medium bodied, with mild notes of honey, vanilla & oak. After 100 years, they may be on to something here.
Whereas many whiskey ciders feature bourbon barrels, this uses Scotch barrels, of course! Slight peaty smoke lingers on the back end.
Real elderflowers steeped into a tea, then infused into crisp British cider. Perfect porch sipper.
Do not expect something like a Magner’s! This is very rough & rustic like the Heck’s on draft, but not as dry (and not quite as funky). Amber in color, aroma of ripe apples, orange peel, cinnamon & caramel. This is an Irish take on a Breton-style, dry sparkling cider.
A more intense version of the Bouche, fermented three times. 1x natural sugars; 2x added sugars (increase alcohol / fully fermented); 3x in bottle for mousse carbonation = Triple delight. Art & mathematics.
In 1992, he took over the production of this family property in Normandy. He has since become world renowned.
Exotic aromas of tropical fruit, giving way to melon & warm buttery notes that are signature elements of French poire. Clean sweetness, balanced with acidity. Lovely.
Aromas of cooked fruit and barnyard hay declare a signature funk. Beautiful, dusty tannins provide a full mouth feel & slight bitterness. The cows that make Camerbert cheese graze below these very same orchards.
Like all sidra natural (sagardo), this is wild yeast fermented, but slightly funkier. Brett characteristics accompany spicy notes from this father and son team in the Basque Country. Txotx! Gold Medal winner at 2015 Great Lakes Cider Competition (GLINTCAP).
Proper sidra natural from Spain’s largest producer in Asturias. Ask your server for an authentic serving style.
A premium offering of traditional Spanish natural cider. Bright, citric flavors redolent of sunshine and smiles.
Unlike traditional sidra, this delicately filtered "New Expression" cider undergoes methode champanoise and is reminiscent of a fine champagne. Not quite as sour; and even drier (if that is even possible).
A Spanish perry? You bet. Fermented pears create robust, rich flavors (and a hint of sweetness) that dance on dry bubbles of joy.
2014 Best of Show winner at the Great Lakes International Cider & Perry competition (GLINTCAP). Full bodied sweetness, balanced acidity & natural fruit tannin combine for an incredible display of depth and character.
Ice Cider was born in Canada with the help of François Pouliot. Freezing temps concentrates the fruit, happily increasing the ABV (without adding sugar).
Most ice cider is frozen fresh juice, concentrating the sugars to achieve dense flavor and alcohol. This cider is frozen
Like an ancient Nordic ritual, this is an intricate dance between history & spirit. Based on a Scandinavian recipe dating from the 1700’s, a blend of honey, hibiscus and hops.
African mead blended with chili peppers. The heat is not overwhelming at all; but it adds striking flavor and depth to balance the honey sweetness.
You heard right: Cider vinegar blended w/ honey & ice cider, matured for 12 months in wooden barrels. Drink & enjoy almost as a "Shrub."
Full-bodied porter with plenty of roast flavour with hints of molasses
Best barley malt, yeast and aromatic hops create a relatively dry ale with rich nutty colour and palate of beech nuts, almonds and walnuts.
Gently roasted organic chocolate malt and real organic cocoa used in this ale impart a delicious, smooth and creamy character.
Made in the heart of England’s apple country, it can be enjoyed fresh, as a normal pale ale, or left to evolve into a unique and unusual beer. This is not your typical IPA.
The classic Bavarian unfiltered wheat beer, golden, fruity, and thirst-quenching.
This mother beer is rather sour with a bite like the best Brut Champagnes. Aged in ex Calvados barrels!
This is a complex beer with lots of wood and fruity esters.
A classic Belgian farmhouse ale. This is a beautifully balanced, complex beer that has a refreshing fruitiness and long, dry finish.
Bright and effervescent with leanly malty, fruity, spicy, yeasty and hoppy lingering taste.
Deeply intriguing and rich with fig, honey and stone fruit.
info@thenorthman.com
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