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But the trio soldiered on until they’d created a freshly-pressed, unfiltered cider that tasted nothing like “that over-processed, super-filtered, boxed-apple-juice kind of cider,” Brockman said. When Brockman and Mosher were about to graduate from Bates College with degrees in philosophy and economics, they had no actual plans for real-world jobs. Both were half-heartedly studying for the GMAT and making hard cider as a hobby, thanks to the steady stream of apples Manter got from his centuries-old family orchard. Tyler Mosher was born on Boston’s South Shore, grew up in Northern California and went to Bates College in Lewiston, Maine.
Beers currently on tap
Downeast offers tours at its Charlestown location, but warns visitors of the “gritty production space.” “Do not expect the gorgeous beer hall at Harpoon, or the museum at Sam Adams,” reads the company’s blog. At Downeast Cider House the cider starts with a blend of apples — McIntosh, Red Delicious, Golden Delicious and others — and each apple brings different characteristics to the cider. One day, they looked up and asked whether they were actually going to take the exam.
Downeast Cider House Original Blend
They realized the answer was “no” and decided to focus on cider-making full time. WE ARE A 21+ FACILITY.at both the cider house / taproom and our outdoor pop-up, all members in your party (yes, even your dd!) must show an ID to enter, no exceptions. Despite Downeast’s success, Brockman said they’re always looking for ways to improve the business and develop new products. The Downeast founders later settled in the Boston area, and they currently operate in a 9,000-square-foot Charlestown warehouse directly beneath the Tobin Bridge.
Unfiltered
While in school, Tyler decided to apply his dream of starting a company to apples and began making hard cider with a few friends. Downeast Cider House is now producing cider in Boston, MA. Mosher was also named to Forbes’ 30 Under 30 list of Food & Drink entrepreneurs in 2014. We’ve expanded from that dorm room to biggest cider brand in New England.
Afterwards, be sure to grab some Downeast merch and stock up on cans, growlers, or even kegs to take home with you. At 2 Towns Ciderhouse we believe that the long history of cidermaking demands respect and deserves to be done right. Starting with the highest quality whole ingredients from local farms, we take no shortcuts in crafting our ciders. We never add any sugar, concentrates or artificial flavors, and instead use slow, cold fermentation methods to allow the fruit to speak for itself. As a family-owned company, we are committed to the growth of our team and enrichment of our communities.
Towns Ciderhouse Expands Distribution to Los Angeles
But they don't really love us and to be honest, we get it. Our floors are concrete, we have no food, no non-alcoholic beverage options, and no ball pits. Everyone in the cider house must be seated–and with lots of fancy cider-making machinery, ingredients, and chemicals around, we cannot allow children (or adults, for that matter) to be wandering, toddling, or running around. That being said, if your kid is 10 years old or younger, we won't make them wait outside or anything like that, we just ask that they are seated or in your arms while visiting. EXPECT A WAIT.saturdays and sundays are our busiest days.
Aspen Times Weekly Libation: Downeast Cider AspenTimes.com - The Aspen Times
Aspen Times Weekly Libation: Downeast Cider AspenTimes.com.
Posted: Sat, 29 Aug 2015 07:00:00 GMT [source]
How college buddies skipped the GMAT and launched Boston’s Downeast Cider House
We’ve gone from parking lot parties to a full blown taproom with multiple pop-up bars. We’ve continued to evolve but remain focused as ever on that half-baked dorm room idea. KIDS AND BABIES ARE NOT TAPROOM FANS.we love kids.
Maine-born brew a U.S. cider that's actually worth drinking - Press Herald
Maine-born brew a U.S. cider that's actually worth drinking.
Posted: Wed, 05 Aug 2015 07:00:00 GMT [source]
A 16,000-square-foot space in East Boston’s Boston Harbor Shipyard will open soon. They moved the operation from their dorm rooms to the Central Maine Power mill in Waterville, Maine, before relocating to a warehouse in Leominster. Who wants to be wearing close toed shoes and safety goggles when you can just sit at your table with a view of the whole thing? Seriously, our taproom is in the middle of it all and the walk to the bathroom is essentially a self-guided tour of our entire production line.
Ross Brockman and Tyler Mosher founded the company in 2011. Ross's older brother Matt later joined the pair.
Most of the major hard ciders are made from concentrate, but Downeast’s is unfiltered and fermented with ale yeast. “We knew nothing about apples, nothing about hard cider,” Brockman said, describing hundreds of different test batches and bleary workdays that started at 4 a.m. They came into the craft cidery game just as cider started booming alongside the waves of craft breweries popping up across New England. Brockman gets borderline offended when visitors assume Downeast’s founders are wunderkinds.
Corvallis, Oregon-based 2 Towns Ciderhouse makes craft cider using fresh-pressed, 100 percent Northwest apples and is one of the county’s most respected craft cider makers. Mark – This is a fun twist on the Modern Cider style. I enjoyed the unfiltered character and I’m sure they are really trying to capture the fresh pressed cider (sweet cider) vibe and they totally nailed it. It is a simple, apple forward cider that is smooth and quaffable. It looks like they only used fresh apple juice and I assume they back-sweeten with some more apple juice.
Sometimes, it can be hard for the men to adjust to how quickly they’ve expanded operations — from three guys to roughly 40 full-time and 150 part-time workers. Brockman described perplexing situations, like realizing he needed to create a holiday schedule for employees, and a policy around taking free cider home. Every thursday through sunday, we turn the middle of the production floor at the cider house into a taproom and open it to visitors. However, if you have concerns or problems with the products you receive, please contact us at within 14 days of receiving your order. Please provide your name, order number, and which items you received.
There is a very light musty or what I call “brown-bag” character to it that is from the oxidized juice that I doubt would be there if the cider was filtered. I really enjoy it even though I typically prefer less sweet cider. Inspired by craft beer and cider’s popularity elsewhere in the world, aspiring vintners all over the United States began making hard cider a few years ago. Many vintners stuck to the traditional high-alcohol and dry finish fermentation techniques passed down from the United Kingdom. Others decided to let wild yeast naturally ferment the juice leading to the acidic and musty flavored cider like those in Spain’s Basque region. Some have even dared to emulate the strictly enforced French techniques by producing a sweeter lower alcohol “cidre.” The founders of Downeast Cider House took a different route.
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