13 Brix Cider Bistro
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The genesis of Forbidden Fruit Hard Cider began like many libations: two men and a garage. Apples, Champagne yeast, and a fermentation later, the first effort at cider was too good not to share. A more concrete concept was born after extensive research that included a trip to Normandy, a Master’s-level education in fermentation science, and a leap of faith.
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Our hard ciders are not overly sweet. Forbidden Fruit Hard Cider is produced much like a wine; some are spiced, a few are flavored, others oaked. Our ideals state that fruit flavor should not be sacrificed for sweetness, and that the production of ciders is built on our knowledge as winemakers.
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