SMALL BATCH CIDERS

Our small batch ciders showcase the creativity of our cidermakers utilizing local ingredients, traditional cidermaking techniques, and creative ideas. These ciders are made with our friends, blended with friends, and best enjoyed among friends. Our Small Batch Series includes ciders that showcase apples from single orchards, ciders blended with chefs and other industry friends, and other innovations. You can find all our small batches in rotation at our Tap Room in Fennville, and selected ciders make their way in limited amounts outside of Fennville. Here’s a list of what we’ve had available in the past, and today.

BRIARD
FENNVILLE, MICHIGAN

A limited blend of Michigan apples aged in French oak blended with cider aged with Brettanomyces, then filtered. This dry, French-style cidre brut is named for the traditional French shepherd dog, the Briard. On draft only.

SEEDLING ORCHARD
SOUTH HAVEN, MICHIGAN

Michigan's Seedling Orchard is a friend to chefs and farmers markets for their quality tree-ripened, hand-picked heirloom apples. This crisp, refreshing blend of Golden Russet, Northern Spy, and Grimes Golden apples begins with the aroma of ripe apple and pear, and finishes tart, with just a hint of tannin.

SPIRIT SPRINGS FARM
MARCELLUS, MICHIGAN

Spirit Springs' Ashmead's Kernal, Sops of Wine , and Strawberry Chenango are a few of the heirloom varieties that comprise this wild-fermented blend. Overripe apple and light funk aromas are followed moderate level of acid and a mineral/earthy finish.

KRIEK
SOUTH HAVEN, MICHIGAN

The cider from last year’s harvest was aged on whole Schaerbeek cherries from Seedling Farm for three weeks. The full-bodied cider is deep red and slightly effervescent, full of stone fruit character and heavy oak, reminiscent of red wine. Kriek has a tannic finish with notes of wood and leather. Our Kriek cider is inspired by the Belgian tradition of Lambic beer.

OVERHISER ORCHARD
SOUTH HAVEN, MICHIGAN

Established in 1863, this 5th generation family owned orchard is operated by Alan Overhiser and his family. With over 225 acres dedicated to fruit production, the Overhiser family focuses on providing quality produce including cherries, pumpkins, stone fruit, and over 20 different types of apples. Blending these different varietals lends an intense amount of depth and structure to the cider and also brings a fuller aromatic experience to every glass. 

OBION CIDER
EDWARD LEE. LOUISVILLE, KY

Chef Edward Lee's Obion Cider is a blend of three components. First, Bourbon barrel aged cider for depth and complexity. Next, natively fermented single-orchard cider for distinctiveness and sharp acidity. Lastly, fresh pressed, unfermented apple juice to lend a touch of sweetness for roundness and balance. 

PUBLICAN CIDER
PAUL KAHAN. CHICAGO, IL

Chef Paul Kahan's Publican Cider is a blend of a few distinct ciders, each of which is a blend of several Michigan heirloom apple varieties. One more tart, another more fruity, one left on it's lees for months. The resulting blend is a very complex cider, with notes of both English and French style ciders. 

OFFALGOOD CIDER
CHRIS COSENTINO. SAN FRANCISCO, CA

Chef Chris Cosentino's Offalgood Cider is a full-bodied and unfiltered blend of bittersweet and bittersharp apple varieties. It offers aromas of overripe apple and the orchard, and a dry, crisp, citrusy flavor, supported by hearty tannins- perfect for a menu of wood-fired meats and raw seafood.

ELDER HALL STILL AND SPARKLING CIDERS
JASON FRENCH. PORTLAND, OR

Chef Jason French joined us in creating two ciders- Elder Hall Still and Sparkling- both perfectly suited to pair with his trademark farmhouse fare. We set about to create a cider rich in tart, crisp apple character, light in body, and balanced with a slightly funky, farmhouse aroma.