Oct
29
5:00 PM17:00

History After Hours: All the Gory Details (w/Revolutionary Cider Cocktail Competition)

  • Museum of the American Revolution (map)
  • Google Calendar ICS

Get hyped for Philly Cider Week a few days early with a special cider cocktail competition! Bartenders from several local PCW-participating restaurants will revive classic 18th-century cider “cocktails” (technically the name cocktail wasn’t used during this time to describe mixed drinks, but we’ll let it slide) using the base of a delicious Frecon Farms Cider. Bartenders will have to create their own interpretation using one of three revolutionary era classics as their muse. Guests will have the chance to vote on whose cider cocktail is the most hardcore. We will announce the winner at the end of the evening at 7:30 pm. The winning bartender will have their cocktail featured as the cocktail-of-the-month at Schuylkill River Cider House!

THIS YEARS COMPETING BARTENDERS:

Michelle Cudia [Tria Taproom]
Angela Yuhas [Schuylkill Cider House]
Riley Duffie [Prohibition Taproom]
Daniel Godinez [Martha]
Mike Landers [Martha]
Zooey Barry [Bottle Bar East]
and one more tba….


Tickets may be purchased HERE!


Also going on at the Museum:
Watch a special performance of Irish officer Richard St. George as he relives his time fighting in the American war and its Irish aftermath. Review “all the gory details” of a gruesome and risky surgery and its connections to Richard St. George in a joint presentation with the Mütter Museum of the College of Physicians of Philadelphia and the Museum of the American Revolution. Tap into your subconscious and reveal your nightmares as we explore the connection between art and affliction!

Frecon’s makes traditional cider using classic techniques and apples from their family orchard, which have been growing quality tree fruits since 1944. Using a blend of dessert, cider & aromatic apples, both heirloom & modern, their cider makers select the best balances to ferment into the final product. They’re proud to continue an American tradition of fine ciders that feature great aroma & flavor, recently recognized with bronze medals for the Hogshead and Crabby Granny by the Great Lakes Cider & Perry Association.

For more information about Frecon’s:

https://freconfarms.com/cider/

For more information about the Museum of the American Revolution:

http://www.amrevmuseum.org/

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Oct
31
7:00 PM19:00

Official PCW Opening Night Event: Night Of The Living Cider III: Stronger Than The Grave

“A spooky night of booo-zy cider, food, and fun!”

The official Philly Cider Week opening night event, held at Kensington Quarters, is the third annual Night Of The Living Cider, a Halloween adventure not for the faint of heart! This years theme is “Stronger Than The Grave”, where we’ll be featuring high abv ciders from Pennsylvania-rooted cideries:

Big Hill Ciderworks, Gardners, PA
Dressler Estate, Downingtown, PA
Frecon’s Cidery, Boyertown, PA
Hale & True, Philadelphia, PA
Killarney Cider & Sugarhouse, Laporte, PA
Kurant Cider, Philadelphia, PA
Original 13 Ciderworks, Philadelphia, PA
Ploughman Farm Cider, Aspers, PA
Wyndridge Farm Cider, Dallastown, PA

Plus! Enjoy $5 plates from local guest chefs:

Kurt Miller (Crime & Punishment)
Ari Miller (Musi)
Ann Karlen (Third Wheel)
Matt Harper (Kensington Quarters)
Mike Ferreri (Res Ipsa)
Ryan Elmore & Kaitlin Wines (Mom-Mom's)

…and more!
Tarot Readings by Regan Tilton!
Costume Catwalk Contest!
Bobbing for Crabapples!
Spooky Raffle!

This event is Pay-As-You-Go, with optional All-You-Can-Drink cider pass available at the door.

Afterparty next door at Bottle Bar East!

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Oct
31
to Nov 1

Official NOTLC After Party @ Bottle Bar East

Come continue the good time with a draft list full of exciting cider at the official Night Of The Living Cider afterparty just next door to Kensington Quarters at Bottle Bar East. We will be featuring a carefully crafted selection of various ciders that are not to be missed.

(Cider selections will be revealed closer to the event date, so stay tuned for updates!)

PLUS! DJ Bill Morrison will be hosting karaoke from 10pm to 1am! Sure to be a good time.

This event is Pay-As-You-Go.

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Nov
1
12:00 PM12:00

Arsenal Liquid Lunch @ Blume

Blume welcomes one of our absolute favorite cider makers from across the state, with Pittsburgh's Arsenal Cider House taking over the taps! We will be pouring a wide array of their ciders and sparkling fruit wines, splitting our lineup between them: four austere single varietal apple ciders and four 'alternative fruit' cider-style sparkling fruit wines! Owner Bill Larkin and others from the Arsenal team will be in house to host, and all drafts will be poured in either 9oz draft, 3.5oz sampler, or flights of all four single varietal or all four alternative fruit selections. Cheers!

Single Varietal:

Ginger Gold
Baldwin
Grimes Golden
Gold Rush

Sparkling Fruit Wines:

Kelley's Concord
Negley's Peach
Grant's Flying Pumpkin
Cavalry Cranberry

Arsenal Cider House and Wine Cellar is a U.S. Civil War thematic winery specializing in small batch, hand crafted hard apple cider, "cider style" fruit/grape wines, & mead. Located just a few steps from the historic Allegheny Arsenal, their namesake, they are dedicated to providing high quality products, in a friendly, nostalgic atmosphere.

For more information about Arsenal Cider House:

http://www.arsenalciderhouse.com/

For more information about Blume:

http://blumephilly.com/

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Nov
1
to Nov 2

PA Cider Takeover + Special Release @ Hale & True

Hale & True is hosting the second annual PA Cider Takeover as part of Philly Cider Week! Stop by the Hale & True taproom on Friday, November 1st to try ciders from all across the state. Local favorites and rarities from a variety of PA producers will be available on draft or by the can and bottle. Hale & True will also be releasing a limited edition cider (or two) for the event.

More details and the full lineup of ciders will be announced shortly!

This event is Pay-As-You-Go.

Hale & True’s cider is made by fermenting fresh Pennsylvania apple juice, straight from the orchard and into their tanks. They thoughtfully incorporate ingredients like hops or fruit to create sessionable ciders that are balanced yet complex.

Hale & True opened in April 2018, but the planning started years before that. In 2013, they made their first batch of cider in their tiny Old City apartment. It was naturally dry and delicious. After that, they were sold. Now, Hale & True is excited to share their love of making and drinking cider, highlighting its diversity, and supporting local agriculture.

For more information about Hale & True’s taproom and ciders:

https://haleandtrue.com/

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Nov
1
6:00 PM18:00

Cheese & Cider on the Main Line w/Big Hill Ciderworks & B.United @ Teresa's Next Door

Teresa’s has been an unsung hero of cider for nearly the past ten years, supporting the cider community (both local and global) through their many draft lines, as well as retail offerings. Nerd out with this knowledgeable Main Line staff as they host a pay-as-you-go cider and cheese pairing. They’ll be offering a menu of the farm ciders of Pennsylvania’s own Big Hill Ciderworks as well as selections hailing from across the pond [Spain, Germany, France, and England - all imported by B.United]. Optional cheese and cider flights will be available, as well as a la carte.

Big Hill Ciderworks started as a dream of two guys from the auto industry.  Ben and Troy met in a dealership in 2006 and both shared hopes of someday owning farms.  Troy had been making wine and cider since 2002 and Ben started to homebrew while living in Detroit a few years after they met.  Since then, both have quit the auto industry, bought their own farms and started with nothing - no equipment, no apple bins, no how-to book, just a dream. The dream became reality in 2013 when Big Hill Ciderworks was founded.

Adams County is known for its incredible history and beauty, but also the unique microclimates and soil types that are perfect for growing apples. Their two small farms total roughly 40 acres of apple production.  The orchards are home to more than 40 varieties comprised of traditional bittersweet & bittersharp varieties chosen specifically for their ciders.

For more information about Big Hill Ciderworks:

http://www.bighillcider.com/home

For more information about Teresa’s Next Door and Teresa’s Cafe:
http://teresas-nextdoor.com
http://teresas-cafe.com

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Nov
2
11:00 AM11:00

2nd Annual "Cider Brunch Rules" @ Johnny Brenda's

Johnny Brenda’s hosts their annual cider brunch, with music, cider infused brunch classics, and six to eight ciders on draft.
Cider specifics TBA at a later date.

“A young man is taught fermentation by the brewmaster at the orphanage where he was brought up. However, when he clashes with his mentor in a debate over pumpkin beer, he leaves home and finds work on a cider farm.

Release Date: November 2nd, 2019 (Johnny Brenda's)
Director: Phil Sutton (Beer/Cider Buyer)
Score: DJ Royal T (12pm-4pm)”

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Nov
2
12:00 PM12:00

Okie Dokie Cider Donut Pop-Up @ Hale & True

Stop by Hale & True on Saturday, November 2nd, to enjoy a special selection of cider donuts made with Hale & True cider! Philly local Okie Dokie Donuts will be in the taproom starting at 12pm with delicious, artisanal, small-batch donuts that happen to be gluten free. The menu will include donuts inspired by and made with Hale & True ciders in addition to the classic cider donuts we all love. We'll have samples to start with, but you might end up leaving with a dozen. They're that good! Full menu to come.

This event is Gluten Free and Pay-As-You-Go.

Hale & True’s cider is made by fermenting fresh Pennsylvania apple juice, straight from the orchard and into their tanks. They thoughtfully incorporate ingredients like hops or fruit to create sessionable ciders that are balanced yet complex.

Hale & True opened in April 2018, but the planning started years before that. In 2013, they made their first batch of cider in their tiny Old City apartment. It was naturally dry and delicious. After that, they were sold. Now, Hale & True is excited to share their love of making and drinking cider, highlighting its diversity, and supporting local agriculture.

For more information about Hale & True’s taproom and ciders:

https://haleandtrue.com/

For more information about Okie Dokie Donuts:

https://www.okiedokiedonuts.com/

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Nov
2
5:00 PM17:00

Ploughman Cider Party w/Chuck Darwin & The Knuckledraggers

A night of Chuck Darwin & The Knuckle Draggers (Ben Wenk from Three Springs Fruit Farm/Ploughman Farm Cider’s band) playing live bluegrass all night. We’ll be serving draft and bottled Ploughman cider paired with fun a la carte food options. Come sing and dance and eat and drink! Let’s party!

No cover. This event is Pay-As-You-Go.

Ploughman farm ciders are as unique as the place in which they are created. For over a century, the Wenk family has tended the deep, fertile soils of their orchards in Adams County, PA – one of the finest fruit growing regions in the United States.

Each year at Three Springs Fruit Farm, they cultivate apple varieties specifically for Ploughman’s cidery. They work with American heirlooms like Spitzenburg, Golden Russet, and Stayman, and select apples like Dabinett, Stoke Red, and Kingston Black for their bittersharp and bittersweet flavor profiles. Every year the apples they use for cider are a little different, which adds layers of complexity to the cider and connection to the farm.

For more information about Ploughman:

https://www.ploughmancider.com/

For more information about Hungry Pigeon:

http://www.hungrypigeon.com/

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Nov
3
12:00 PM12:00

Cider History Brunch Lecture w/Mark Turdo @ Lemon Hill Mansion w/Dressler Estate

Building on a well-attended lecture at this year's CiderFest, the Fairmount Park Conservancy's Historic House Program is thrilled to welcome back cider historian Mark Turdo to Lemon Hill Mansion for a special lunch-time lecture! Join us for a “talk & tasting” with Mark Turdo, curator at the Museum of American Revolution, presenting his lecture "Did Prohibition Prohibit Cider?" Mark will explain how prohibition is often blamed for abruptly ending American cider, yet it didn’t change our taste for beer, wine, or spirits. Find out how Prohibition did and did not change our cider culture. Through his popular Cider History Roadshow lectures that combine history, science, and humor, Mark offers audiences an appreciation for our past and current cider culture. The talk will be complemented by a tasting from Dressler Estate cider and spread of brunch foods.

This lecture will be presented in the beautiful Oval Room of Lemon Hill, a historic mansion with iconic views of both center city skyline and the Schuylkill River (it’s located just above Boathouse Row). Lemon Hill Mansion was built in 1800 as a summer retreat by Henry Pratt, a prosperous Philadelphia merchant. He named it “Lemon Hill” after the lemon trees in the greenhouse. After Henry Pratt’s death in 1838, Lemon Hill became the first parkland formally acquired by the City for the creation of Fairmount Park. Since then, Lemon Hill has seen a variety of uses, including a German beer garden, a site for concerts, and a restaurant. Today, Lemon Hill is open for visitors between April and mid-December. For more info, visit parkcharms.org 

This event is Ticketed. Ticket info to be posted soon.

Dressler Estate’s flagship ciders feature apples grown and pressed in Lancaster County. They are also able to partner with other orchards across Pennsylvania thanks to the fact that it is the fourth largest apple growing state in the country! Their philosophy is to take a winemaker’s approach to making cider, focusing on allowing the fruit to shine.

For more information about Dressler Estate:

http://www.dresslerestate.com/

For more information about Lemon Hill Mansion:

http://parkcharms.com/lemon-hill

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Nov
3
3:00 PM15:00

Bluegrass BBQ w/Ploughman Farm Cider, Zig Zag BBQ, & Riverwards Produce

Riverwards Produce and the Water Ice Factory welcome:
Ploughman Farm Ciders & Zig Zag BBQ!

DRINK Ploughman Farm Cider on draft and by the bottle!
FEAST on split roast pig, vegan smoked plates, country sides n fixins!
BE AMAZED by live bluegrass from Chuck Darwin & the Knuckle Draggers 

3pm til 7pm or until we run out of juice!

While this event is not vegan by nature, it is Vegan-Friendly.
Price/Ticket info pending. Check back.

Ploughman farm ciders are as unique as the place in which they are created. For over a century, the Wenk family has tended the deep, fertile soils of their orchards in Adams County, PA – one of the finest fruit growing regions in the United States.

Each year at Three Springs Fruit Farm, they cultivate apple varieties specifically for Ploughman’s cidery. They work with American heirlooms like Spitzenburg, Golden Russet, and Stayman, and select apples like Dabinett, Stoke Red, and Kingston Black for their bittersharp and bittersweet flavor profiles. Every year the apples they use for cider are a little different, which adds layers of complexity to the cider and connection to the farm.

For more information about Ploughman:

https://www.ploughmancider.com/

For more information about Riverwards Produce:

https://www.riverwardsproduce.com/

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Nov
3
6:00 PM18:00

Mom-Mom's Polish Dinner w/Ploughman Farm Cider

Mom-Mom's Polish Kitchen will be teaming up with our BFFs, Ben Wenk and Ploughman Cider, for a 4-course pairing dinner at our restaurant in Bridesburg. Each course will be paired with dry cider and served with a fall inspired Polish menu. We'll be using produce and protein from Three Springs Fruit Farm, as well as other faves like Urban Roots Farm, Root Mass Farm, Primal Supply, and Griggstown Poultry Farm.

There's a 99.9% chance The Grateful Dead will be playing all night.

This event is Ticketed. Tickets may be purchased Here.
This event is Vegetarian Friendly*.


MENU:

1st Course:

Local Greens and Chicories w/ Empire Apples, Coddiwomple Strawberry Vinegar*
OR
Smalec w/ Grimes Apples, Czerw's Bacon, and Lipkin's Rye Bread

2nd Course:

Cheese Pumpkin and Farmer's Cheese Pierogi w/ Apple Butter and Caramelized Onions*

3rd Course:

Golabki stuffed w/ Turkey, Apples, Lancaster Cheddar in Turkey Gravy Served served w/ Babka Stuffing
OR
Golabki stuffed w/ Buckwheat, Mushrooms and Apples*

4th Course:

Deep Fried Apple Pierogi w/ homemade Bourbon Caramel Ice Cream*

[cider pairings are still TBD]

Ploughman farm ciders are as unique as the place in which they are created. For over a century, the Wenk family has tended the deep, fertile soils of their orchards in Adams County, PA – one of the finest fruit growing regions in the United States.

Each year at Three Springs Fruit Farm, they cultivate apple varieties specifically for Ploughman’s cidery. They work with American heirlooms like Spitzenburg, Golden Russet, and Stayman, and select apples like Dabinett, Stoke Red, and Kingston Black for their bittersharp and bittersweet flavor profiles. Every year the apples they use for cider are a little different, which adds layers of complexity to the cider and connection to the farm.

For more information about Ploughman:

https://www.ploughmancider.com/

For more information about Mom-Mom’s Kitchen & Polish Food Cart:

https://www.mommomnomnom.com/

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Nov
3
9:00 PM21:00

"Cider, Then and Now" w/Frecon Farms

Frecon Farms became one of the region's first hard cider producers in 2009 and is one of Tria's favorites. This beautiful farm grows all of its own cider apples and has been in the Frecon family since 1944 and the cider is produced by third-generation family members.

On Sunday, November 3rd, President Hank Frecon and cider maker Jamie Bock will be on hand to introduce brand new Cidre Cherry for its area debut. We'll offer four Frecon ciders in total, all at special Philly Cider Week prices. Talk cider, drink cider. But wait, there's more!
Hank Frecon will lead a 20-minute talk on the history of hard cider in the U.S., along with a tutored tasting-flight of the four featured ciders. $20 per guest. Space is limited, so reserve now.

The Meet & Greet portion of this event is Pay-As-You-Go. However, tickets for the class/tasting can be purchased here.

Frecon’s makes traditional cider using classic techniques and apples from their family orchard, which have been growing quality tree fruits since 1944. Using a blend of dessert, cider & aromatic apples, both heirloom & modern, their cider makers select the best balances to ferment into the final product. They’re proud to continue an American tradition of fine ciders that feature great aroma & flavor, recently recognized with bronze medals for the Hogshead and Crabby Granny by the Great Lakes Cider & Perry Association.

For more information about Frecon’s:

https://freconfarms.com/cider/

For more information about Tria Taproom:

https://www.triaphilly.com/location/tria-taproom/

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Nov
4
5:00 PM17:00

"Frizwit First Monday" @ Musi w/Eden Specialty Ciders

Join chef Ari Miller for his monthly Monday cheesesteak pop-up at Musi BYO, “Frizwit”. Frizwit is a cheesesteak, not reinvented, just made with real food. That means roll by Philly Bread, pastured beef from Primal Supply Meats, and cheese sauce made with Philabundance Abundantly Good cheddar. We also have expanded our offerings to include Pork & Greens.

Jeff Russel, of Eden Cider (Newport, VT), will be on site offering tastes, talking cider, and selling cans and bottles to be paired with Ari’s notorious cheesesteaks.

Mushroom cheesesteaks are available for the Vegetarians.

Musi recommends Pre-Ordering through the website - frizwit.com. Walk in orders available, as well.
The suds are Pay-As-You-Go.

Eden Specialty Ciders is headquartered in Vermont's Northeast Kingdom, a region known for its agricultural and artisan production. The Leger family started making cider in the basement of our farmhouse at our West Charleston orchard and later expanded production in our cider making facility in a historic industrial building in Newport's Main Street. At our Boutique Taproom & Cheese Bar in Downtown Winooski, we offer a retail and tasting experience with artisan cheese, charcuterie, and accoutrements. Our award-winning heritage ciders feature tannic and heirloom apple varieties in a range of styles including sparking, still, dry, and semi-dry. In addition to heritage cider, Eden has a line of ice ciders with heirloom dessert varieties, as well as our Orleans cider aperitifs collaboration with Deirdre Heekin of La Garagista winery in Vermont.

For more information about Eden Specialty Ciders:
www.edenciders.com

For more information about Musi:

https://musiphilly.com/

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Nov
4
6:00 PM18:00

Cider School w/Ben Wenk of Ploughman Cider @ Primal Supply

Graduate from cider enthusiast to cider nerd in this tasting workshop. Ben Wenk, founder of Ploughman Cider, will curate a collection of ciders and lead a guided tasting, accompanied by continuous bites from Primal Supply Meats, taking your palate and your brain to the next level of cider knowledge.

This event is limited to 16 seats. Tickets may be purchased here.

Ploughman farm ciders are as unique as the place in which they are created. For over a century, the Wenk family has tended the deep, fertile soils of their orchards in Adams County, PA – one of the finest fruit growing regions in the United States.

Each year at Three Springs Fruit Farm, they cultivate apple varieties specifically for Ploughman’s cidery. They work with American heirlooms like Spitzenburg, Golden Russet, and Stayman, and select apples like Dabinett, Stoke Red, and Kingston Black for their bittersharp and bittersweet flavor profiles. Every year the apples they use for cider are a little different, which adds layers of complexity to the cider and connection to the farm.

For more information about Ploughman:

https://www.ploughmancider.com/

For more information about Primal Supply Meats:

http://www.primalsupplymeats.com/

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Nov
4
6:00 PM18:00

"Basque In The Glow": Harvest Dinner @ Vedge w/ANXO

Join Vedge for a mid-Autumn four course vegetable dinner (plus some fun bells and whistles!) paired with the Basque-inspired ciders of ANXO Cidery out of Washington, D.C.

$85 per person (excluding tax and gratuity)
For reservations, please reach out to keren@vedgerestaurant.com

This event is Vegan and Reservations Required.

ANXO features mazing apples purchased directly from farmers, fermented dry in Washington, DC with wine and native yeasts, and packaged for the modern world. Never with additives or adjuncts, ANXO Ciders taste like the apples they feature and are naturally sugar-free, gluten-free, and low carb.

For more information about ANXO:

https://anxocider.com/

For more information about Vedge:

https://www.vedgerestaurant.com/

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Nov
4
6:00 PM18:00

Martha Monday w/Killarney Cidery of Laporte, PA

A free happy hour sampling of delicious ciders from the Endless Mountains area of Pennsylvania. There will be 1/2 priced creative cider cocktails and free passed snacks from Martha's kitchen as well. It is a fun and relaxing way to meet these amazing owners and cider makers while tasting several of their 100% handmade orchard driven products.

This event is Free.

Only the finest regional apples are selected at the peak of flavor. Killarney Cidery determines the combination of select apples as mother nature ripens them through the fall season. Their experience brings the combination together to produce a fine finish with exceptional character. 

Seasonal variation in the apples and even the orchards is natural. Killarney Cidery crafts and focuses on small batches to harness the best from the peak of what nature offers.   

Time and effort deliver their clarity and complexity. Their attention to detail and old-style process begins with pressing the fresh apples and continues through fermentation, thus prevailing over the harsh industrial practices used as shortcuts.

Their lively sparkle results from completing the natural fermentation in the bottle as practiced in the making of fine champagne.

Killarney Cidery uses old orchards which deliver rare varietal finds. The old growing techniques provide for spacing and low intensity practices that produce apples of exceptional character. 

For more information about Killarney Cider:

https://killarneyllc.wixsite.com/killarney/cidery

For more information about Martha:

https://marthakensington.com/

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Nov
5
to Nov 6

Shacksbury & Snax @ American Sardine Bar

Tuesday, November 5th- we'll be hosting Shacksbury Cider (Vergennes, VT) for Philly Cider Week. Since our first sip we've been enchanted with their small batch, native yeast, slow fermented ciders- and what better opportunity than Philly Cider Week to pop some bottles in celebration of the apple. We'll have some cider brand new to Philadelphia on draft, in addition to rare bottles & classic cans.

Whether you call them hors d'oeuvres, pintxos, tapas, or snacks (or snax!), we love having a small bite to pair with our favorite ciders. We'll be serving sardines, cheese, charcuterie, pickles (from our friends at Fishtown Ferments), & more along with the Shacksbury goodness.

Take a look at the cider offerings below:

Drafts:
Shacksbury Pét Nat Rosé - Lo Fi Edition- Aged on Cab Franc grape skins from Lo-Fi Wines in Los Alamos, CA. 6.2%
Shacksbury Fitzgerald - Barrel aged in old Stonecutter Spirits (Middlebury, VT) gin barrels. Light, citrusy, and champagne-like. 6.5%
Shacksbury Arlo - Aromatic, grapefruit, lightly sparkling, and dry. This cider is a blend of apples from Sunrise Orchards in Vermont and Basque bittersweet apples. 6.9%

By the bottle or glass:
Shacksbury Twig Farm - 100% wild, foraged apples (2016 harvest) from Michael Lee of Twig Farm (Cornwall, VT). Native yeast fermentation, no filtration, fully dry. 6.9%

We're kicking things off at 4pm with specially discounted happy hour cans from 4pm-6pm.

Hope to see you for Philly Cider Week 2019!

This event is Pay-As-You-Go and Vegan/Vegetarian friendly

Far from ordinary, apples are the most diverse food plant on earth. Unfortunately, only a handful of varieties are cultivated at scale in America, and all of those are designed for eating, not cider making.

Shacksbury believes that cider can, and should, be daring and complex. From gnarled trees on New England farmsteads to Old World orchards in England and Spain, their cider will change the way you think about this amazing fruit.

For more information about Shacksbury:

https://www.shacksbury.com/

For more information about American Sardine Bar:

http://americansardinebar.com/

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Nov
5
5:00 PM17:00

Shacks & Shax @ Lunar Inn

Join the gang at Lunar Inn and Tiny’s Bottle Shop for a takeover of Shacksbury ciders and slices of tomato pie from PIZZA Shackamaxon. Available all night long while supplies last!

This event is Pay-As-You-Go and Vegan Friendly.

Far from ordinary, apples are the most diverse food plant on earth. Unfortunately, only a handful of varieties are cultivated at scale in America, and all of those are designed for eating, not cider making.

Shacksbury believes that cider can, and should, be daring and complex. From gnarled trees on New England farmsteads to Old World orchards in England and Spain, their cider will change the way you think about this amazing fruit.

For more information about Shacksbury:

https://www.shacksbury.com/

For more information about Lunar Inn:

https://www.lunarinn.com/

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Photo: Ed Williams

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Nov
5
5:00 PM17:00

Cave à Manger: Cidre & Seafood from Normandy, Brittany, & Loire

Join the Good King’s Chloe Grigri and Chef Steven Karp as they prepare a Cave à Manger style evening of al a carte seafood and cider paired with the traditional cidre of Normandy and Brittany and the resurrected cidre of the Loire Valley.

"Cave à Manger" at The Good King Tavern typically translates to live cheese counter + lots of hard-to-come-by wines by-the-glass. Once again, for Philly Cider Week, The Good King Tavern is tweaking the program. The live cheese counter will double as a raw bar with cheeses hailing from Normandy (think gooey Camembert) and oysters shucked before your eyes. Instead of wines by-the-glass, ciders they’ll be pouring are from the coastal towns spattering Normandy and the Loire Valley. The chalkboard will be chock-full of French North Atlantic classics like Marmite Dieppoise and Lobster à la Normande.

*Reservations encouraged.
*Walk-ins welcome (but make a rezzy if you don't like to wait).

This event is Pay-As-You-Go.

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For more information about The Good King:
thegoodkingtavern.com

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Nov
5
6:30 PM18:30

Dressler Estate 5-Course Cider Pairing Dinner @ Martha

Join us at Martha for an intimate 5 course, vegan cider pairing dinner with owners and cider makers Brian and Olga Dressler from Dressler Estate Ciders in Downingtown, PA. Spend the evening with this lovely couple enjoying their elegant and balanced wine-like ciders while they discuss their unique process and philosophy. The dinner will feature 3 of their flagship modern ciders, as well 2 rare selections from their 'Origin Series', which try to highlight the specific terroir influences of the PA orchards they source their apples from . Meanwhile, our new chef Lee Richards will pair a hearty 5-course menu full comforting fall vegetable dishes like 'roasted honey nut squash with hush puppy waffles and Pennsylvania maple' & 'smoked artichoke tacos on local corn tortillas with an apple and pomegranate relish' . The dinner costs just $55 / person (plus tax and gratuity) and seating is very limited so please make your reservation today.

Dressler Estate’s flagship ciders feature apples grown and pressed in Lancaster County. They are also able to partner with other orchards across Pennsylvania thanks to the fact that it is the fourth largest apple growing state in the country! Their philosophy is to take a winemaker’s approach to making cider, focusing on allowing the fruit to shine.

For more information about Dressler Estate:

http://www.dresslerestate.com/

For more information about Martha:

https://marthakensington.com/

This event is Vegan and Ticketed.
Please email info@marthakensington.com for reservations!

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Nov
5
7:00 PM19:00

A Twist on Fried Chicken & Cider Night @ Pro Tap w/Embark Ciderworks

Always gluten free and always celiac friendly, every Tuesday, chef puts out a different spread of seasonal accompaniments and house-made dipping sauces alongside a half or whole portion of local, pastured and pickle-brined fried chicken dredged in a flavorful house blend of gluten free flours and seasonings and fried in a freshly cleaned and oiled fryer.

On November 5th, executive chef Nich Bazik will be changing up our weekly format and preparing fried quails in half or whole portion with sides and accompaniments mimicking our usual model but as smaller dishes meant to be enjoyed with the dry and tart, limited release, orchard to glass fermentations of Embark Craft Ciderworks from Williamson, NY.

Flights will be available. Meet & Greet with some of the Embark staff.
Full cider lineup released closer to event date.

Farmers first and foremost, we’ve been growing great tasting apples since 1909.

Embark Craft Ciderworks was founded by apple growers, passionate about farming and showcasing unique flavor profiles in craft ciders. As farmers first and foremost, they know it’s the quality and uniqueness of the apples used that make a great cider. They trust the apples (and in some cases, other fruits and natural ingredients) to provide the exceptional flavor you’ve come to love. No artificial ingredients needed.

Embark’s portfolio is continually growing and many heirloom and Old World apple varieties have been planted specifically for their use. Expect to see new blended and single varietals released as they cultivate just the right apples to become the next Embark Craft ciders.

For more information about Embark Ciderworks:

https://embarkcraftciderworks.com/

For more information about Prohibition Taproom:

https://prohibitiontaproom.com/

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Nov
6
12:00 PM12:00

Ploughman's Lunch @ Stargazy

Stop by Stargazy for some free samples of pork and cider sausage rolls and Ploughman Farm Ciders. We’ll also be offering a special lunch featuring a crispy roast pork belly with stuffing and cider-mustard gravy, Yorkshire pudding, and roasted fall veggies, paired with complimentary pours of Ploughman Farm ciders, for $18.

Ploughman farm ciders are as unique as the place in which they are created. For over a century, the Wenk family has tended the deep, fertile soils of their orchards in Adams County, PA – one of the finest fruit growing regions in the United States.

Each year at Three Springs Fruit Farm, they cultivate apple varieties specifically for Ploughman’s cidery. They work with American heirlooms like Spitzenburg, Golden Russet, and Stayman, and select apples like Dabinett, Stoke Red, and Kingston Black for their bittersharp and bittersweet flavor profiles. Every year the apples they use for cider are a little different, which adds layers of complexity to the cider and connection to the farm.

For more information about Ploughman:

https://www.ploughmancider.com/

For more information about Stargazy:

https://www.stargazyphilly.com/

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Nov
6
4:00 PM16:00

Big Hill Happy Hour & Exclusive Collab Release @ Tradesman's

Here at Trademan’s, we had the honor of collaborating with Big Hill Ciderworks on a house-exclusive cider recipe, called Farmhouse Peach. This is a blend of wild fermented peach and dry apple cider, subtly sweetened on the back end with fresh cider. We will be pouring $4 drafts of four Big Hill ciders for this happy hour, including the Farmhouse Peach, the ginger spiked Michaux Mule, the single varietal Golden Russet, and the wild strawberry fermented Fresa Amarga. Additionally, the kitchen will be offering mussels specials cooked with Big Hill ciders, as well as Apple Cobbler and Peach Bourbon Bread Pudding - each made with fruit from the Big Hill orchards!

Big Hill Ciderworks started as a dream of two guys from the auto industry.  Ben and Troy met in a dealership in 2006 and both shared hopes of someday owning farms.  Troy had been making wine and cider since 2002 and Ben started to homebrew while living in Detroit a few years after they met.  Since then, both have quit the auto industry, bought their own farms and started with nothing - no equipment, no apple bins, no how-to book, just a dream. The dream became reality in 2013 when Big Hill Ciderworks was founded.

Adams County is known for its incredible history and beauty, but also the unique microclimates and soil types that are perfect for growing apples. Their two small farms total roughly 40 acres of apple production.  The orchards are home to more than 40 varieties comprised of traditional bittersweet & bittersharp varieties chosen specifically for their ciders.

For more information about Big Hill Ciderworks:

http://www.bighillcider.com/home

For more information about Tradesman’s:

https://tradesmansphl.com/

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Nov
6
4:30 PM16:30

Son Of Man Sagardo Feature @ Vernick Food & Drink

Stop by Vernick Food & Drink for a glass of the recently released Son Of Man Sagardo - Basque-inspired cider from Columbia River Gorge, Oregon paired with a cider-inspired dish from the kitchen.

Both will be available all evening long.

“At Son of Man Sagardo, we work to perfect a singular craft. Inspired by the generations of cidermakers in Northern Spain, we have set out to make exceptional Basque-style cider. 

Son of Man cider is wild. It reflects the stunning landscape of the Columbia River Gorge and the bold spirit of the Pacific Northwest.

Native yeasts, Oregon apples, and spontaneous ferment. Unfiltered and unfined. Our Basque-style cider is as natural as it gets and tastes like the time and place it comes from.

Son of Man Sagardo celebrates adventure: mountaineering, fly fishing, getting muddy, and grilling over a wood fire.  Share a bottle, or three, with friends around the table. “

For more information about Son of Man Sagardo:

https://www.sonofman.co/

For more information about Vernick Food & Drink:

https://vernickphilly.com/vfd

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Nov
6
6:00 PM18:00

Pour & Pair @ Cedar Point Bar and Kitchen

On Wednesday, November 6th, we will be pairing up some delicious ciders, with some shareable plates. We will be transforming some of our staple ciders into either a dish or cocktail, and bringing in some special guest ciders, as well! Specials available during dinner service.

Featuring Shacksbury, Original 13, PBC and more TBD!

For more information about Cedar Point Bar & Kitchen:

https://cedarpointbarandkitchen.com/

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Nov
6
to Nov 7

"Music's Back! Bingo" @ Khyber ft. Ploughman Cider

Music is officially back Upstairs @ Khyber and to celebrate the renaissance of the space, Joanna Manzo-Davis will be hosting an interactive, multi-round bingo based on everyone's love of music. Come out to the inaugural bingo night and see if you'll be the big winner (extra credit available for physical challenges). Sip on some Ploughman's Farm Ciders while we provide the soundtrack to your new favorite game night.

This event is Pay-As-You-Go.

Ploughman farm ciders are as unique as the place in which they are created. For over a century, the Wenk family has tended the deep, fertile soils of their orchards in Adams County, PA – one of the finest fruit growing regions in the United States.

Each year at Three Springs Fruit Farm, they cultivate apple varieties specifically for Ploughman’s cidery. They work with American heirlooms like Spitzenburg, Golden Russet, and Stayman, and select apples like Dabinett, Stoke Red, and Kingston Black for their bittersharp and bittersweet flavor profiles. Every year the apples they use for cider are a little different, which adds layers of complexity to the cider and connection to the farm.

For more information about Ploughman:

https://www.ploughmancider.com/

For more information about Khyber Pass Pub:

http://www.khyberpasspub.com/

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Nov
7
4:00 PM16:00

Frecon's Cidery Meet & Greet @ Brü Craft & Wurst

Enjoy the ciders from Boyertown's Frecon Farms, and meet the individuals responsible for crafting them! Cider makers Jamie Bock and Hank Frecon will be here to host, and for Happy Hour we will be serving $4 drafts of: Hoppy Man, Golden Russet, Crabby Granny, and Semi Sweet.

Frecon’s makes traditional cider using classic techniques and apples from their family orchard, which have been growing quality tree fruits since 1944. Using a blend of dessert, cider & aromatic apples, both heirloom & modern, their cider makers select the best balances to ferment into the final product. They’re proud to continue an American tradition of fine ciders that feature great aroma & flavor, recently recognized with bronze medals for the Hogshead and Crabby Granny by the Great Lakes Cider & Perry Association.

For more information about Frecon’s:

https://freconfarms.com/cider/

For more information about Brü Craft & Wurst:

https://www.bruphilly.com/

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Nov
7
7:00 PM19:00

*After The Fall* New Cidery Launch (+ Pie) @ Fishtown Social

Nestled in the farmlands north of Pittsburg, After the Fall was founded by a second-generation orchardist.

After The Fall was born of a fruit- first approach to cider making. Woman owned and powered, our small batch ciders are fermented, blended, and bottled in house from hand picked varieties in our forty-year old certified organic orchard. This resilient farm ecosystem encourages Mother Natures most flavorful fruit, with minimal interference.”

We are stoked to have Maria with us for cider week, and on Thursday Nov 7th, she will join us for a short talk (at 7pm) and tasting of all the new ciders she is bringing to market! We’ll be pairing with PA cheese, and homemade Pie!

This event is Pay-As-You-Go.

For more information about Fishtown Social:

http://fishtownsocial.com/

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Nov
7
to Nov 8

Ommegang Project Cider & Pig Roast @ The Pearl

Join the Oloroso/Townsend team at The Pearl, their newly opened tavern in the former Irish Pub space, where on Thursday evening they’ll be celebrating fresh releases from Ommegang Project Cider. Once again, Chef Tod Wentz will be preparing his signature Whole Roasted Pig and serving all night until the kitchen closes at 1:00am or until they run out!

Combining the best of both American and European traditions, our ciders offer fresh, fruit-forward flavors with a dry, sparkling drinkability. Project Cider begins with fresh-pressed culinary apples, McIntosh, Gala, Red Delicious and Pazazz, sourced locally from New York State. The juices are fermented with our house Belgian yeast to add character and complexity. The finished products are clarified and carbonated for a spirited sparkle. Medium-bodied yet notably dry, these ciders finish long and slow, with soft, lingering tannins. - Ommegang

“The Pearl Tavern will be an American tavern with 60 seats in the dining room and another 40 in the bar area. Think craft beer, LaFrieda meats, raw oysters and seafood on the menu. Wentz says he was inspired by Fairmount neighborhood favorite McCrossen’s Tavern, where he once worked as chef.” -Alexandra Jones phillymag.com

This event is Pay-As-You-Go.

Combining the best of both American and European traditions, Ommegang’s ciders offer fresh, fruit-forward flavors with a dry, sparkling drinkability. Project Cider begins with fresh-pressed culinary apples, McIntosh, Gala, Red Delicious and Pazazz, sourced locally from New York State. The juices are fermented with their house Belgian yeast to add character and complexity. The finished products are clarified and carbonated for a spirited sparkle. Medium-bodied yet notably dry, these ciders finish long and slow, with soft, lingering tannins.

For more information about Ommegang Project Cider:

https://www.ommegang.com/project-cider/

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Nov
8
4:00 PM16:00

Schuylkill CiderHouse Happy Hour w/Frecon's

We are celebrating our inaugural season and are excited to participate in Philly Cider Week! We will feature the winning cocktail from the Revolutionary Cocktail Competition (from event at MoAR from the 29th) along with our own CiderTails made with cider from Frecon’s Cidery at our outdoor location on historic Boathouse Row. We also offer local beer, wine, and spirits.

Frecon’s makes traditional cider using classic techniques and apples from their family orchard, which have been growing quality tree fruits since 1944. Using a blend of dessert, cider & aromatic apples, both heirloom & modern, their cider makers select the best balances to ferment into the final product. They’re proud to continue an American tradition of fine ciders that feature great aroma & flavor, recently recognized with bronze medals for the Hogshead and Crabby Granny by the Great Lakes Cider & Perry Association.

For more information about Frecon’s:

https://freconfarms.com/cider/

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Nov
8
7:00 PM19:00

Official PCW Closing Night Event: Cider Market & Free Tasting @ The Bourse

Join all the cideries for a tasting event of epic proportions! Ever been to The Bourse at night? Let us tell you, it’s quite charming.

Over fifteen cideries will be represented for Philly Cider Week’s closing night event and they’ll be pouring samples of their product in addition to selling you some to take home! The Bourse food vendors will feature cider and apple inspired specials, and the existing taps throughout the hall (Taps, Bluebird, and Mighty Melt) will feature cider and cider cocktails all evening long for your imbibing pleasure. Sip and sway to the old school r&b vinyl collection of DJ j the audiophile and browse the work of local artisans.

This event is Free and Pay-As-You-Go.

More info TBA soon! Stay tuned!

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Nov
8
to Nov 9

Official PCW Closing Night After Party w/ANXO @ Destination Dogs

After the closing night market at The Bourse, walk, sprint, ride, or crawl just a few blocks up the road to Destination Dogs, where even more cider will be flowing. They’ll be featuring the ciders of ANXO from Washington, D.C. Spend the last reserves of your cider week energy playing classic arcade games and corn-hole, sipping cider, and enjoying dogs that won’t quit until late! (Seriously, the kitchen is open until 1:30am!).

More info coming soon!

This event is Pay-As-You-Go.
Vegan/Vegetarian options available.

ANXO features mazing apples purchased directly from farmers, fermented dry in Washington, DC with wine and native yeasts, and packaged for the modern world. Never with additives or adjuncts, ANXO Ciders taste like the apples they feature and are naturally sugar-free, gluten-free, and low carb.

For more information about ANXO:

https://anxocider.com/

For more information about Destination Dogs:

http://www.destinationdogs.com/menu/philadelphia-pa/

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