Shed your preconceptions about hard ciderIf you're looking for sweet, fizzy hard cider, we're sorry to disappoint! At Tilted Shed, we make mostly dry, tannic, complex, lightly effervescent ciders that defy most Americans' expectations. We love Old World farmhouse ciders made from traditional cider apples, particularly those from West Country (England) and Normandy (France), and our style reflects their rich heritage.
We believe that cider can elevate the apple to greatness, and our mission is to craft ciders that are revelatory and sublime. Our biggest thrill is hearing a customer say, “Wow, I never knew cider could taste like this. Your cider blew my mind!” That's what we aim to do ... please let us know your experience! |
January Barbecue Smoked Cider 2012 harvest • 8% ABV • 375 ml
We first sampled this cider on an unseasonably warm winter day while grilling. This is one of our experiments gone awesome.
We smoked a few apples from our farm over pear wood, then fermented and aged them with a base blend of fresh-pressed Sonoma County–grown cider and heirloom apples. This dry, aromatic cider is tart and bright, with a mellow smoky finish. Imagine drinking a brut champagne near a bonfire. Pour into a flute, tulip, or pilsner glass to experience its aromatics. Pair with aged cheeses, grilled meats, and seafood. Nice apertif! The 2012 harvest's batch is nearly sold out. |
Graviva! Semidry Cider 2012 harvest • 7% ABV • 375 & 750 ml
The Gravenstein sparkles in this bright, crisp cider. The refreshing acidity is balanced with a touch of sweetness. We sourced the Gravs and other heirloom cider apples for this blend from organic growers in the Sebastopol area. The Grav lends its lovely aromatics, while a mix of “bittersweet” apples—which were specially developed over the centuries for fermented cider—imparts lively tannins. This is Sonoma County heritage in a bottle. Viva la Grav!
Great as an aperitif or celebratory bubbly, or pair with aged cheeses, spicy foods, and a hammock. Silver medal winner at the 2013 Great Lakes International Cider and Perry Competition. The 2012 harvest's batch is currently available |
Lost Orchard Dry Cider 2011 harvest • 8% ABV • 750 ml
Not your mama’s cider. Roxbury Russet, Nehou, Muscat de Bernay, and other traditional “bittersweet” (high tannin, low acid) cider apples make this blend unexpectedly complex, tannic, and vinous, with a long finish. We sourced these scarce cider varieties from two small orchards in western Sonoma County, planted years ago with high hopes but nearly forgotten since.
Exceptionally food-friendly. Pair with aged cheeses, oysters, Dungeness crab, charcuterie, all things pork, roast poultry, and hearty vegetables. The 2012 harvest's batch will be available in August 2013. "Crafted from Sonoma heirloom apple varieties, [Lost Orchard Dry Cider] is a bright, vinous take on cider that will change your mind about this beverage (if it needed changing)." |
New cider coming in October!In October 2013, we will be releasing a New England-style cider, half barrel-fermented with raisins, brown sugar, molasses, and spices. It'll be sure to warm you up on a cold day!
"Both ciders [January Barbecue Smoked Cider and Lost Orchard Dry Cider] hit notes I haven't tasted since I sampled dozens of English traditional ciders in Somerset, an experience that for me, set a standard for cider. Tannic, slightly astringent, bits of phenols, balancing sweetness, fruit aromas and a touch of something wild. The smoked cider was producing by smoking apples in a back yard smoker -- a gorgeous treat that captures a lot of West Sonoma County." |
Why are our ciders so different?
Variety is the spice of life. It's also the key to great cider. To craft cider of interest, depth, and balance, we use dozens of apple varieties that have been selected over the centuries for hard cider. Some are heirlooms, like the Gravenstein, which impart lovely aromatics. Others are traditional "bittersweets" (high tannin, low acid), like Muscat de Bernay and Tremlett's Bitter, which add structure and nuanced flavors.
Before Prohibition, it was common to find these cider apples in cultivation. Over the years, however, old-time orchards have been grafted over to popular dessert apples, or in our area, replaced by vineyards. At Tilted Shed, we are committed to using 100% local heirloom cider apples. It’s a bit of a scavenger hunt to find these scarce apples in Sonoma County. That’s why we’ve also started planting our own cider orchard, which should be in production by the 2014 harvest.
After pressing up to three dozen of these cider apples, we send the the fresh juice on to a cool, slow fermentation for up to five months, then skillfully blend them. Our more tannic, complex ciders may age for up to a year. While some craft ciders are diluted to lower the alcohol level so as to take advantage of less-restrictive labeling laws, we ferment our ciders to dryness and leave our ciders in their full-bodied form. This, along with the specialty fruit used, makes Tilted Shed ciders unexpectedly complex.
Lower in alcohol than wine — and unlike beer, gluten-free — our ciders pair well with a wide range of foods. All our ciders are lightly carbonated and best enjoyed slightly chilled; we’ve found that 50 to 55 degrees is the sweet spot for releasing our ciders’ aromatics and fruit notes. Wassail!
Click here to learn more about our apple varieties.
Before Prohibition, it was common to find these cider apples in cultivation. Over the years, however, old-time orchards have been grafted over to popular dessert apples, or in our area, replaced by vineyards. At Tilted Shed, we are committed to using 100% local heirloom cider apples. It’s a bit of a scavenger hunt to find these scarce apples in Sonoma County. That’s why we’ve also started planting our own cider orchard, which should be in production by the 2014 harvest.
After pressing up to three dozen of these cider apples, we send the the fresh juice on to a cool, slow fermentation for up to five months, then skillfully blend them. Our more tannic, complex ciders may age for up to a year. While some craft ciders are diluted to lower the alcohol level so as to take advantage of less-restrictive labeling laws, we ferment our ciders to dryness and leave our ciders in their full-bodied form. This, along with the specialty fruit used, makes Tilted Shed ciders unexpectedly complex.
Lower in alcohol than wine — and unlike beer, gluten-free — our ciders pair well with a wide range of foods. All our ciders are lightly carbonated and best enjoyed slightly chilled; we’ve found that 50 to 55 degrees is the sweet spot for releasing our ciders’ aromatics and fruit notes. Wassail!
Click here to learn more about our apple varieties.
All materials copyright Fireball Farm & Ciders 2013
