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This cider started life as single variety Granny Smith juice. It was fermented with our house yeast then aged for months on a blend of wild yeast and souring bacteria. We then dry-hopped it with Belma and Idaho 7 hops and aged it for an additional three months. Expect intense notes of bright acidity, juicy Granny Smith fruitiness, layers of earthy and grassy hop aromas, funky complexity, and an exceedingly dry finish. Not for the faint of heart, pucker up.