Cider Salutation: Yoga at Sociable

The hour-long Vinyasa class will be lead by instructor Sofia Lorraine. Beginners and advanced are all warmly welcome.

The $25 entry fee includes a one-hour yoga class plus one flight of cider. Plus, resident food truck Red River Kitchen will be cooking up some delicious brunch menu’s that will be accompanied by “cidermosas” and cider bloody’s.

Space is limited, pre-registration is strongly encouraged; drop-ins welcome (as space allows), mats not provided.

Cider Salutation: Yoga at Sociable

The hour-long Vinyasa class will be lead by instructor Sofia Lorraine. Beginners and advanced are all warmly welcome.

The $25 entry fee includes a one-hour yoga class plus one flight of cider. Plus, resident food truck Red River Kitchen will be cooking up some delicious brunch menu’s that will be accompanied by “cidermosas” and cider bloody’s.

Space is limited, pre-registration is strongly encouraged; drop-ins welcome (as space allows), mats not provided.

Cider Salutation: Yoga at Sociable

The hour-long Vinyasa class will be lead by instructor Sofia Lorraine. Beginners and advanced are all warmly welcome.

The $25 entry fee includes a one-hour yoga class plus one flight of cider. Plus, resident food truck Red River Kitchen will be cooking up some delicious brunch menu’s that will be accompanied by “cidermosas” and cider bloody’s.

Space is limited, pre-registration is strongly encouraged; drop-ins welcome (as space allows), mats not provided.

Sociable Cider Four Year Anniversary

To celebrate four years, Sociable has decided to throw a birthday party—and you’re invited! And since it’s Black Friday, there will be some great deals, too.

Here are the 10 best Black Friday deals you won’t find anywhere else in town.

1. Twelve brand new speciality casks tapped every hour from 12pm to 11pm
2. A custom-built Freewheeler bike created just for Sociable will be given away to one lucky fan at 8pm. (One ticket for drawing entry included with every pint purchased. Must be present to win.)
3. Craft vendors from the Minneapolis Craft Market
4. Holiday food vendors from Frank & Ernest Markets & Events
5. Tasty bites from our resident food truck, Red River Kitchen • City House
6. Return of fan-favorite Fat Bike hot mulled cider to warm your hands so you can hold onto all the prizes you will win
7. Live appearance and wish granting by Santa from 3pm-5pm
8. Cake, of course!
9. Live music all day
10. Door prizes

Stay connected with the Facebook event page for updates.

Cider Salutation: Yoga at Sociable

The hour-long Vinyasa class will be lead by instructor Sofia Lorraine. Beginners and advanced are all warmly welcome.

The $25 entry fee includes a one-hour yoga class plus one flight of cider. Plus, resident food truck Red River Kitchen will be cooking up some delicious brunch menu’s that will be accompanied by “cidermosas” and cider bloody’s.

Space is limited, pre-registration is strongly encouraged; drop-ins welcome (as space allows), mats not provided.

Boxstore Bird Fall Music Series

This fall, we’ll be welcoming Boxstore Bird into the Sociable Cider Werks taproom for an intimate series every Wednesday night. From 7:30PM to 8:30PM you can head on over to the taproom and hear songs from their new album, “Dirt Makes Pretty,” as well as your old favorites.

Boxstore Bird is heritage Americana, a delightful mix of americana, bluegrass, and storytelling that will hook you with a rare kind of songwriting.

This lyrically driven project was born out of a desire to create a different kind of musical experience–one in which the audience and artist can connect through a song and a story. Frontman Drew Peterson has been writing songs for over 20 years, and his lyrics have the power to pull you in and hold you there in anticipation of the story’s conclusion. He will be accompanied by Mandy Fassett, an incredibly talented musician who will blow you away with her fiddle, cello, and mandolin solos.

 

Boxstore Bird Fall Music Series

This fall, we’ll be welcoming Boxstore Bird into the Sociable Cider Werks taproom for an intimate series every Wednesday night. From 7:30PM to 8:30PM you can head on over to the taproom and hear songs from their new album, “Dirt Makes Pretty,” as well as your old favorites.

Boxstore Bird is heritage Americana, a delightful mix of americana, bluegrass, and storytelling that will hook you with a rare kind of songwriting.

This lyrically driven project was born out of a desire to create a different kind of musical experience–one in which the audience and artist can connect through a song and a story. Frontman Drew Peterson has been writing songs for over 20 years, and his lyrics have the power to pull you in and hold you there in anticipation of the story’s conclusion. He will be accompanied by Mandy Fassett, an incredibly talented musician who will blow you away with her fiddle, cello, and mandolin solos.

 

Boxstore Bird Fall Music Series

This fall, we’ll be welcoming Boxstore Bird into the Sociable Cider Werks taproom for an intimate series every Wednesday night. From 7:30PM to 8:30PM you can head on over to the taproom and hear songs from their new album, “Dirt Makes Pretty,” as well as your old favorites.

Boxstore Bird is heritage Americana, a delightful mix of americana, bluegrass, and storytelling that will hook you with a rare kind of songwriting.

This lyrically driven project was born out of a desire to create a different kind of musical experience–one in which the audience and artist can connect through a song and a story. Frontman Drew Peterson has been writing songs for over 20 years, and his lyrics have the power to pull you in and hold you there in anticipation of the story’s conclusion. He will be accompanied by Mandy Fassett, an incredibly talented musician who will blow you away with her fiddle, cello, and mandolin solos.

 

Cidermaker Profile: Rob Fisk of Wyndfall Cyder

Pages: 1 2

G34_cidermaker-profile_708x380 (1)

Rob Fisk // Photo by Aaron Davidson, The Growler

For most people, the word “spitter” evokes the thought of something unpleasant—angry llamas, perhaps, or individuals who require a little extra talking space if you want to stay dry. Not Rob Fisk. For him, the word means something beautiful, something high quality, something on which he’s built his life.

Spitters are the colloquial term for cider-specific apples. And Rob, owner and operator of Wyndfall Cyder, is adamant about bringing as many of them to Minnesota as possible, to make the best cider possible. “I want to make the highest-end product that I can,” he says. “We can make the best cider in the world in Minnesota with the right apples. The limits are endless.”

Wyndfall-168

Rob Fisk // Photo by Aaron Davidson, The Growler

We’re sitting in the hot June sun on the patio outside the Apple Lodge at Sponsel’s Minnesota Harvest Orchard, in Jordan, Minnesota. Minnesota Harvest is the new home of Wyndfall Cyder as of late this spring, and Rob has just finished installing his equipment in a large room behind the lodge’s industrial-sized kitchen. He had been operating in conjunction with an orchard in La Crescent, Minnesota, prior to the move, but saw an opportunity for more growth in Jordan.

Minnesota Harvest has been in operation since 1971 and is a popular events venue and pick-your-own orchard. The 300-plus acre orchard boasts some 35,000–40,000 apple trees, and the owners “buy as many [new trees] as they can afford” every year. It’s a sprawling, pastoral setting just 45 minutes from the Twin Cities, and so far is proving to be an ideal location for Wyndfall to put down roots.

In the few months he’s been at Minnesota Harvest, Rob has planted 75 trees of “bittersweets,” or English cider apples—aka the spitters. “They’re so tannic you can’t eat them off the tree,” he explains. “So they’re called spitters, because you’d spit them out.”

The tannins that make these apples inedible are also the key to making the drier, English-style ciders (or “cyders,” as it’s spelled in the U.K., hence Wyndfall Cyder’s spelling) Rob seeks to produce. Table apples are bred for a balance of tart, sweet, and texture, not tannin. Once you ferment out all the sugar, you’re left with a tartness that’s “off the charts,” Rob explains.

Cider apples, on the other hand, have a lot of tannins, like grapes. It’s those tannins that are responsible for a cider’s complexity and nuance. “There are lots of different layers once you ferment the sugar out,” Rob says. “Just like wine grapes don’t taste like grapes after fermentation, cider apples don’t taste like apples—they taste like tons of other things.”

Wyndfall-135

Sponsel’s Minnesota Harvest Orchard, in Jordan, Minnesota, is the new home of Wyndfall Cyder // Photo by Aaron Davidson, The Growler

Advertisement
Fulton Brewing Premium Tile November 2017

Despite the similarities between cider and wine, most drinkers in the United States lump cider into the same category as beer: it’s generally lower in alcohol, has a similar mouthfeel, and is often packaged in similar ways. But that perception is starting to change. “The cider market in Minnesota is changing quickly,” Rob says. “Even in the one-and-a-half years since I’ve been in production it’s changed. But it’s still in its infancy relative to where we’re hoping it’ll go, […] which is to treat it like a fine wine.”

Rob first got into the fermentation game with beer, homebrewing with friends in college. He was studying environmental policy and forestry at the University of Minnesota at the time, and the more he learned about homebrewing, the more he started thinking about switching from beer to cider. “I was loving brewing, but then I started getting into the sustainability aspect of everything, and it was like a light bulb went off,” he says.

Wyndfall-116-2

Rob Fisk in Wyndfall’s new production space // Photo by Aaron Davidson, The Growler

That light bulb was Rob realizing the benefits orchards can have on the environment versus corn and bean-type crops. “If we sustained orchards and weren’t plowing all the time, we’d lessen erosion and runoff issues,” he says. “So I was thinking, ‘Okay, how do you do that sustainably and make money?’ And it was obvious: if you ferment the stuff, you can sell it for a lot more than if you’re just picking apples off the tree. Then I realized I could do what I was going to school for and my hobby at the same time.”

He returned to the University of Minnesota to get his master’s in horticulture, taking such classes as organic fruit production from professors like Jim Luby, the breeder of the Honeycrisp apple. While he learned a lot, his focus remained on cider apples and someday opening his own cidery.

Next page: Rob’s path to becoming a cidermaker

Apples to Apple Cider: Minnesota’s craft cider takes root

Cider_Web_Banner

Minnesota’s craft cider scene is growing. The sweeter cousin of craft beer contains a similar alcohol by volume, but with the nose-tickling bubbles of dry champagne. While not out of place next to Surly or Indeed’s latest seasonal on draft, cider is actually created in a process that has more in common with making wine than brewing beer. Craft cider seems to tiptoe a line between the two, appealing to craft beer and wine drinkers alike.

Cider makers throughout the state are adding capacity and experimenting with new recipes and flavors, drawing even more drinkers to the next big thing in craft beverages. We chatted with a few on Minnesota’s craft cider makers to get a glance at what’s on the horizon. Here’s a taste of what’s to come:

Sociable Cider Werks

Jim Watkins and Wade Thompson of Sociable Cider Werks // Photo courtesy Sociable Cider Werks

Jim Watkins and Wade Thompson of Sociable Cider Werks // Photo courtesy Sociable Cider Werks

About 15 people are waiting, some with silver-metal growlers in hand, when the Twin Cities’ first-of-its-kind cider house opened for business on a recent Friday afternoon. Co-owner Jim Watkins quickly slides behind the bar to help the thirsty customers forming a line that stretches out the door. Once the growlers were filled and his patrons were happily sipping pints of Hop-A-Wheelie Hopped Apple and Freewheeler Dry Apple Graff, Watkins bellied up to chat cider.

With plans to triple their output to 800 barrels next year, Watkins said demand for craft cider is explosive. Craft beer drinkers expect new and exciting flavors, and Watkins thinks cider plays an important role in quenching their thirst for something new. Case in point: Spoke Wrench Stout Apple, a delicious and smoky, malt-forward cider. It looks more like a stout than a cider, but it’s just the type of experience that Watkins believes customers are clamoring to have.

“You will not find a stout apple cider in any cidery in the country. No one’s doing hybrids. It’s really interesting and it gives us wide flavors to play with.”

Watkins said they’ll also be dabbling more into saison yeast and will be focusing on a barrel-aging program in 2015 “in the spirit of craft beer,” said Watkins.

Four Daughters Vineyard and Winery

LoonJuice_WebBanner

Image via Facebook.com/LoonJuiceCider

Justin Osborne is optimistic about the future of cider. After all, Four Daughters’ Loon Juice—a crisp cider fermented exclusively from regionally sourced Honeycrisp apples—is a hit so far.

It’s the Spring Valley, MN, winery’s first year producing Loon Juice, which sports a 6 percent ABV and sells in comely 5-liter kegs. Justin said it will also be available in six and twelve-packs of cans by Christmas. While supply has struggled to meet demand, Osborne said they are increasing their output so Minnesota’s cider fans won’t have a problem finding it in the months ahead.

“It’s going to be literally everywhere,” he says. “The product has been very well received up until this point so people should have no problem finding it.”

He attributes the demand to Loon Juice’s clean, pure taste.

“In our area, I think cider sales are going to rise quite a bit. This may sound arrogant, but I think a lot of that is because of what we’re putting out there. We’re going for apple purity. We ferment our stuff with all of the same equipment we use in our winery to make high-end wine. I think it’s something that people want.”

Sweetland Orchard

Image via facebook.com/sweetlandorchard

Image via facebook.com/sweetlandorchard

A new bottling line is in the works for Sweetland Orchard. That means more Sweetland’s Scrumpy Original and Northern Spy Hard Cider for the Twin Cities-area. It also means owners Gretchen and Mike Perbix won’t be bottling their ciders by hand next year.

“We’re very excited about that,” says Gretchen, with a laugh.

The couple’s cider production has quickly outgrown apple production their Webster, MN, orchard. Gretchen says they plan to use their homegrown crop of apples to experiment with new cider flavors, which they’ll feature in the batch-numbered series of releases dubbed Roundabout. One of those ciders, a tart-tasting blend of cider they made last Memorial Day with cherry syrup (a product of the Gretchen’s own bumper crop of cherries) and some homegrown rhubarb, will be a seasonal Roundabout feature.

“I had planned to drink cherry sodas all summer long, but we combined the cherry syrup and the rhubarb (into a cider) and it tasted great.”

Future recipes will likely include hops, as well as some barrel-aged and smoked ciders. The latter will be done by smoking apple pumice (the leftovers from pressing apples) using applewood from their orchard. It’s something they’ve never tried before, but as their brand has become more established they now have time to create new flavors and varieties, says Gretchen.

“This was our third year selling with our liquor license so all of our labels are really well-established profiles. Now we can think about experimenting again—and it’s a lot of fun.”

Wyndfall Artisan Cyder

Images via facebook.com/wyndfallcyderathochorchards

Images via facebook.com/wyndfallcyderathochorchards

With a background in homebrewing and a Master of Professional Studies in horticulture from the University of Minnesota, Rob Fisk was looking for a way to meld his two passions. Cider, it turns out, was it.

Rob will be using organic apples from Hoch Orchard in La Crescent, MN, to release three varieties of Wyndfall “cyders” this winter: Homesteader Hopped, Root River Raspberry, and Driftless Dry.

Each of their selections has a dryer profile and is made with ingredients grown at the orchard.

“A lot of cider makers use syrup or whatever they can get their hands on. We have the ability to select apples in the way that we feel like is going to make the best product,” explained Fisk.

He expects to make about 5,000 gallons of cider to be released in bombers and on tap in the Twin Cities this year.

Urban Forage Winery and Cider House

Image via facebook.com/urbanforagewinery

Image via facebook.com/urbanforagewinery

Jeff Zeitler wants his cider to taste like the season. Using locally foraged apples, rhubarb, and other ingredients—he’s making cider that fits with nature.

“Our focus is using what’s local and available to capture the flavor of Minnesota in spring and the fall—to put that in a bottle.”

Jeff and his wife, Gita, have purchased a building on East Lake Street that once housed a pawn shop and hair salon, and are turning it into Minneapolis’s first winery since Prohibition. Jeff, a landscape architect who’s been fermenting since his college days at the University of Minnesota, plans to make fruit wine, honey mead, and of course, cider. Their first two offerings are likely to be a ginger and an English cider. The couple is raising money to buy fermenting equipment on Kickstarter where they are nearly half way to their goal. If they can reach it, Jeff hopes to have Urban Forage up and running by spring 2015.

Even More Cider

Leidel’s Cider created and released their first hard cider earlier this year to create a new source of revenue to keep the family farm, owned since the 1800s, alive. As John Garland noted in a feature on Leidel’s Cider, Hebron is a mix of Haralson, McIntosh, Wealthy and Cortland, among a few other type of apples, that undergoes a four-week fermentation and two months maturing on its lees before being bottled unfiltered. The finished cider sports a light straw color with a lazy carb from a touch of bottle conditioning. Leidel’s also has another 100% brettanomyces fermented cider call Salem.

Milk & Honey Cider is a new cidery based out of Stearns County, Minnesota. Their cider is made from cider uncommon apples such as Newtown Pippen, Arkansas Black, Winesap, and a variety of Russets and Crabs, sourced from Minnesota, California, and Michigan. Milk & Honey plans to grow a selection of cider apples on their land that they will blend with the apples they already source. Their 2013 American Heirloom Cider is a semi-sweet cider made from a blend of 83 named heirloom varieties of apple. It can be found on tap at a handful of location in the Twin Cities Metro and in St. Cloud.

Harbo Cider‘s Splitladder Syder is another locally made hard cider from Welsh Heritage Farms in Lake Crystal, MN.