Unfiltered and raw traditional table cider fermented completely dry with all Michigan culinary apples. Crisp red apple characteristics on the nose with a soft and lingering acidity. Fermented bone dry on champagne yeast for a strikingly crispy finish. Perfect for a picnic, a hike, hard labor outdoors, and as a standard with every single meal you share with good company. Stay golden.
6.5% | Hard Cider made with Vietnamese Cinnamon and Bourbon Vanilla.
This is not your average cinnamon flavored drink. We use a Vietnamese cinnamon and hand cut bourbon vanilla beans in this unfiltered semi-dry hard cider. You’ll pick up big cina bark aroma and super earthy cinnamon flavor with an edge but not the spice for a smooth and festive cider that is as complex as the maker who made it. To achieve this, we let this one rest on the cinnamon and vanilla exactly as many weeks as it takes to get the perfect flavor. How do we know when it’s ready? Taste.
Dry rosé with Red Wave apples from Central Washington state, also known as red flesh apples. The rose hue and flavor of this deliciously tart cider comes directly from the 100% apples and nothing else. Boasting apple forward flavor with notes of rock candy and aromas of watermelon, raspberry, & cranberry that finishes dry and crisp.
6.9% | Naturally Fermented Dry Hard Cider made in collaboration with Pux Cider.
A collaboration with Pux Cider from Grand Rapids on the westside of Michigan. This natural fermentation from wild yeast off the apples that came from the sprawling orchards from the great Michigan farmland surrounding Pux orchard. This very interesting flavor of the natural yeast combined with the blend of Ellis bitter, Ashton bitter, Brown’s apple, and Tremlett’s bitter apples offers a farmhouse style cider experience with a low acidity bite in this bone dry natural cider. We collected the apples and pressed them at Pux cider, then the unfermented juice made it’s way across the state to blackgrass to naturally ferment, age, and package right here at Blackgrass.
6.5% | Hard Cider made with Michigan apples, Pink Guava, and dry-hopped with Belma Hops.
This cider is wild and delicious with a tart and sweet pink guave up front and a super tingly carbonation that flows spikey all the way down the tongue. I forgot to mention the aroma first, it’s crazy serious pithy melon and orange smelling from the hops. It’s really hard to describe this cider because it has so much going on, but one this is for sure certain – it’s frickin indescribably delicious.
6.7% | Naturally Fermented Dry Hard Cider made with Northern Spy apples.
Northern Spy apples are well known for their winter heartiness and last year’s Northern Spy was one of the best we’ve had for flavor in the past few years. We just had to let this single varietal naturally ferment to showcase this apple. With a great nose of green apple, the flavor has a good bit of apple spiciness that’s very pleasantly acidic and bready on the entire palate. It’s a super smooth drinker or as Ian describes it, “it’s a beautifully acidic all day drinker”. We recommend a long pour from bottle to glass, about 1-2 ounces per taste. This opens up fragrance and taste, bringing out its natural effervescence.
Coffee Hard Cider made with Yellow Bourbon Coffee from Finca Jose Isidro Pereira in the Minas Gerais region of Brazil. This cider is a crowd favorite with a beautiful nose of fresh roasted coffee with a soft sweetness and apple backbone. If you are a coffee lover this cider is for you and if you are a curious adventurer you will not be disappointed with the levels of diversity that are found in this cider
6.9% | SILLY GOOSE – NATURALLY FERMENTED DRY HARD CIDER MADE WITH 100% WINESAP APPLES / GOOSEBERRIES / TAHITIAN VANILLA
Inspired by Ian’s grandmother’sa Norwegian jam recipe made with gooseberries, vanilla, and lemon juice. This is a blackgrass twist, instead of your regular vanilla bean we used a Tahitian vanilla bean with notes of licorice, wood, red wine, and cherries. The soft flavor of the 13 month aged Winesap apples is the backbone of this cider but the gooseberries vanilla, lemon, and native yeast are on the forefront of the pallet, as the vanilla silk woodseiness takes you through this tart dry cider, we hope that this old world recipe has some new school twists of the next generations ohmage of a never forgotten gift.
These apples were the very last pick of the season from Porter’s Orchard up in Goodrich, Michigan. Fresh pressed on site, then naturally fermented at Blackgrass by native yeast from the farm and aged in steel for 5 months.
6.9% | 100% Naturally Fermented with 100% Michigan Pink Lady
The Pink Lady apple is one of the best overlooked hybrid culinary apples around. Pink Lady® is a trademark, the actual variety name is Cripps Pink. Very well known as a nice sweet and tart culinary apple that’s great for just a quick delicious snack or for cooking a great pie for friends and family. Our cider maker Ian here at Blackgrass decided to make a natural ferment with it and aged it to perfection for 8 months. It turned out to be one the favorites to work with, full of the overlooked potential as a historically culinary apple. With nice tannic tart acid notes, soft apple skins and juicy flavor, lemongrass, and pink peppercorn on the nose, this dry will hopefully surprise you of its depths.