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To the delight of funk lovers, Half Sour undergoes a third fermentation that introduces some electric acidity to tickle your taste buds while still maintaining a hint of sweetness.
Apples: Northern Spy, McIntosh, Manchurian Crab, Rhode Island Greening and Dabinett
Tasting Notes: Beginning with aromas of wild flowers and honey, followed by a wave of citrus and pickled pear, this lightly carbonated, off-dry cider is edgy and refreshing, providing endless possibilities for pairings.
Awards: “Best New York Craft Cider” and winner of double gold medals in the 2016 New York Wine & Food Classic competition; Dan Berger’s International Cider Competition: 2016 Silver Medal; GLINTCAP: 2017 Bronze Medal, 2018 Silver Medal, 2019 Bronze Medal; US Open Cider Championship 2017 Silver Medal
Maker Name
Peter Yi
At Brooklyn Cider House, we use one simple ingredient to make our ciders – apples. So the structure, aromas, mouth feel, and any residual sugar are definitively tied to the quality of our apples. All of our ciders are made from freshly harvested apples, fermented in stainless steel tanks, and aged between two to eighteen months. We encourage wild yeast and microbes to leave their regional mark on all but one of our ciders, often with a boost from white wine yeast. We make our ciders with minimal intervention and strive for balance, depth of structure, and a lively acidity that begs to be paired with food.
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