Click here to learn about our Merchandiser Job Fair on Tuesday, April 7, at Junior’s North Greenbush.
A farmhouse blend of local apples fermented with a Belgian Abbey Ale yeast. This cider invokes the characteristics of preferred Belgian beers with notes of tropical fruit resulting in a smooth creamy mouth feel. Beer fan but not typically into ciders? Start here!
Still taking inspiration from the historic methods we used when they started making cider back in 1935. Thats part of the Magners taste. Using over 17 varieties of apples, waiting until they drop before pressing and filtering them. They take the time to ferment the cider and even more, to let it mature, up to 2 years in fact, tasting it along the way. Sure, there are faster ways of making cider, but then it wouldnt be Magners.
Rugged and fresh, OutCider isn't afraid of taking the trail less traveled, Jonagold apples are pressed, fermented and left unfiltered, so you can experience their raw unfiltered character in this hazy cider.
This cider is crafted with a blend of New York apples from Samascott Orchards in Kinderhook, NY and co-fermented with blueberries from Lagoner Farms in Williamson, NY and peaches from Samascott Orchards, then aged with cinnamon. The result is a tart cider with notes of stone fruit and cinnamon.
The Golden Russet is believed to be among the oldest apple cultivars bred in the United States. Native to Western NY, Golden Russet apples are round in shape with a rough, yellowish-brown skin and a buttery, fine-grained flesh. This late harvest apple is exceptionally sweet and will sometimes develop a golden glow on the sun side. The Golden Russet is our top choice for producing a rich, golden, full-bodied cider that's crisp and apple-y with a robust ABV and full mouth feel - thus, our Golden Boy.
