Hi, wishing everyone well as we slowly slink into a much needed springtime in the northern hemisphere.
I am very proud to present my latest bottling, le cidre.
This product is the metaphysical culmination of two years of work and, more specifically, my painstaking efforts to isolate a strain of brettanomyces originally harvested from a Belgian Geuze beer in order to make funky ciders here in Berlin which reflect the style of fermented beverages I enjoy drinking.
My project moving forward will be to recycle my yeast dregs from every batch of cider and thereby weave a continual stylistic thread throughout my future beverage-making endeavors and present it all to the local market under my brand, domaine eminent.
Without getting too preachy, the name is a play on eminent domaine, and an ode to the reclamation of land and resources, in this case fruits and flowers and other forage-able goodies, for the purposes of public consumption.
My hope is to continue this return of transformed natural resources to my community here in the city and slowly transition to a micro scale commercial operation in the years ahead.
With that said, this cidre is WILD. Unfiltered, unsulphured, it screams out of the glass. It has a strong basis in notes of citrus and delicate, racy flowers, complimented by a yeast-forward funk which transitions towards a realm of light spice, a la candied ginger and mustard seed. With a bit of air, the cidre begins to offer a more rich array of fruit, verging on pineapple and mango.
Each time things become overwhelming and muddled, a fresh wave of acidity and salty minerality cleanse the palate and leave one wondering what the hell just happened.
Very pleased with this result, and simply delighted at the prospect of moving forward. Cheers!
DASboat
This sounds both interesting and delicious and I wish I could try some
Podcaster
Sounds great. Any idea as to the variety of apples?
SveNss0N
Oh man that sounds so good. Any way I could get a bottle or three? I’d love to try it. Located in Massachusetts
4 Comments
Hi, wishing everyone well as we slowly slink into a much needed springtime in the northern hemisphere.
I am very proud to present my latest bottling, le cidre.
This product is the metaphysical culmination of two years of work and, more specifically, my painstaking efforts to isolate a strain of brettanomyces originally harvested from a Belgian Geuze beer in order to make funky ciders here in Berlin which reflect the style of fermented beverages I enjoy drinking.
My project moving forward will be to recycle my yeast dregs from every batch of cider and thereby weave a continual stylistic thread throughout my future beverage-making endeavors and present it all to the local market under my brand, domaine eminent.
Without getting too preachy, the name is a play on eminent domaine, and an ode to the reclamation of land and resources, in this case fruits and flowers and other forage-able goodies, for the purposes of public consumption.
My hope is to continue this return of transformed natural resources to my community here in the city and slowly transition to a micro scale commercial operation in the years ahead.
With that said, this cidre is WILD. Unfiltered, unsulphured, it screams out of the glass. It has a strong basis in notes of citrus and delicate, racy flowers, complimented by a yeast-forward funk which transitions towards a realm of light spice, a la candied ginger and mustard seed. With a bit of air, the cidre begins to offer a more rich array of fruit, verging on pineapple and mango.
Each time things become overwhelming and muddled, a fresh wave of acidity and salty minerality cleanse the palate and leave one wondering what the hell just happened.
Very pleased with this result, and simply delighted at the prospect of moving forward. Cheers!
This sounds both interesting and delicious and I wish I could try some
Sounds great. Any idea as to the variety of apples?
Oh man that sounds so good. Any way I could get a bottle or three? I’d love to try it. Located in Massachusetts