Independence Day Cigars & Cider

On July 4th, we headed over to one of our favorite spots to enjoy some live music, food, beverages, and, for me, cigars. The brewery / winery grounds were not all that crowded and we found a table under the shade of trees and set up camp. I had seen a social media post that a new cider was on tap at the brewery and headed into the winery for a couple glasses. Wilderness Gold Rush Cider is a dry, tart cider that turns out to be quite refreshing. I had intended to try just one before switching to some of my favorite 1781 Brewing beers. However, the cider was so enjoyable, and a perfect foil for the warm summer day, I decided to stick with it for the rest of the afternoon.

I lit up a Powstanie Habano to go with the crisp, dry cider. It occurred to me that the Powstanie was a somewhat fitting smoke for a day which celebrated independence. The Powstanie name comes from the Polish word for "uprising," and the company's logo includes symbols used by the Polish Resistance during World War II. And it's simply a good cigar as well.

A couple ciders later, it was time for food. The food truck of the day was Barbara's Soulfood Kitchen, serving up a wide range of tasty foods. Colleen opted for a crispy chicken sandwich, while I enjoyed a crab cake sandwich and an order of onion rings. The food was delicious and well prepared. We'll definitely  look for this vendor around town again.

As we continued to enjoy the live music, and the cider, I lit up another cigar to enjoy. The second smoke was one of the RoMa Craft CRAFT 2020 selections. I picked up a box of these uniquely wrapped cigars a few weeks ago and have been enjoying them. The CRAFT series is an annual, limited release, that features various combinations of Connecticut Broadleaf and Ecuadorian Connecticut wrappers featuring Mexican San Andrés accents, and also American Broadleaf and Ecuadorian Habano wrappers decorated with Ecuadorian Connecticut leaf. There are five different patterns presented in the box of 10. Distribution was limited to ten retailers, fortunately one of my local shops was included in that group. 

Both of the cigars paired very well with the cider. They are medium to full bodied with notes of nuts, wood, earth, and cedar. The cigars are similar, featuring some of the same tobaccos, and even rolled in the same factory. 

We enjoyed ourselves through the afternoon and into the evening. When we finally decided to call it quits, we were packed up and heading for the car when we were told that fireworks would be visible soon. So instead, we set up our chairs by the car and enjoyed the show. 

It was a most fitting ending to a day of recognizing and celebrating the wonderful gift of living free in this great country.

Bold Rock Cidery

After our great lunch at Wild Wolf Brewery last Saturday, we headed over to Bold Rock Cidery. Just last year we drove past Bold Rock but did not have time to stop in. At the time, it was just a small barn by the side of the road. Well, things change in a year and it's apparently been a very good year for cider. We walked our way up the hillside along a winding boardwalk, arriving at the 12,000 sq. ft. building that houses the cider making and bottling operations, a cider museum, and a large rustic seating area in which to enjoy the cider. Numerous tasting stations are set up where visitors are treated to free samples of the four ciders being produced. There is also a multi-level deck where one can sit outside and take in the view.

After standing there, and probably looking lost for a few moments we were directed to a tasting station where we tried out the four ciders. Bold Rock Virginia Apple is light, crisp and slightly sweet. Next we tried Virginia Draft. This cider is darker than the first, and drier with a bit less sweetness. Crimson Ridge Vintage Dry is a sparkling cider with a mild flavor and dry finish. Crimson Ridge Vat No. 1 is a sparkling cider with hints of tart green apples.

After our sampling, we made our way the serving bar where we all opted for glasses of Bold Rock Virginia Draft. Carrying our glasses outside to the deck, which is built over the hillside behind the cidery. It provides a gorgeous view of a mountain stream and of the mountains covered in their fall colors.

We lingered quite some time while sipping our cider and taking in the views. The weather was extremely pleasant and perfect for sitting outside. After finishing our drinks, we went inside to see the displays about cider making, as well as the watch the bottling machinery visible through glass walls. Watching the constant stream of bottles going down the lines, to be filled with cider and then packaged, combined with the rhythmic sounds accompanying the process was very mesmerizing.

The new Bold Rock cidery is quite impressive, and shows just how popular cider, particularly Bold Rock Cider, has become. Next time we visit, perhaps we'll pack a picnic lunch to enjoy while overlooking the beautiful Blue Ridge Mountains.

No Shooting, But There's Cider. And Steak.

It's no secret that I am a fan of Summer. And Spring. And Fall. Well, to be more accurate, I just don't like Winter. But every now and then, Summer gets on my bad side too.

This past Sunday, we invited Checkered Flag over for an afternoon of shooting and grilling. Since we hadn't shot together for a while, we planned to make up for that with lots of activities. I loaded all the target gear into the car — the PVC stands for large paper targets, the standard USPSA targets and stands, the steel targets, and even the shotgun clay target stands. There was hardly room in the car for guns and ammo after all that.

We knew there was a line of storms coming in from the West, but hoped we could beat them. Arriving at the range, we set up target stands and started loading up magazines. No sooner did we finish those preparations, did we hear thunder in the distance. Checking the Spark alerts on our iPhones, we saw that the lightening strikes were 24 miles away. Then 19. Then 2.4. Time to leave! We quickly loaded everything back into the car and headed home.

We pulled into the garage just as the storm hit. A few minutes later our power went out. With shooting plans kiboshed, there was but one thing to do. I grabbed a flashlight and headed for the beer fridge. Opening the door only briefly, I quickly found a bottle of Fox Barrel Pear Cider. We enjoyed that in the dark while the grill heated up in preparation for a stack of thick porterhouse steaks.

Fox Barrel Pear Cider is made from pear, obviously, rather than the traditional apples, with the addition of honey, orange peel and coriander. (Sorry no picture, the lights were out.) The flavor was very light. I didn't notice much in the way of the spices, just a mild pear flavor. I prefer a more robustly flavored cider, but the cold and bubbly drink was very refreshing. I did work up a sweat at the range just from unloading and loading the gear in the high temperature and humidity, so the cold cider was a welcome relief.

The cider and steaks didn't make up for the missed shooting opportunity, but they came close.

Virginia Cider Maker Expanding

Posting this video for our friend, and cider lover, "Checkered Flag."

After just one year in operation, Bold Rock Cider in Nelson County is embarking on a $4 million expansion project.

WSET.com - ABC13

Owner John Washburn says, "Our tastings are free because we know if people taste it, they'll come back" and given Bold Rock's success, he's right. Construction of the new facility is expected to be complete by January, and it will be open to the public by May.

Field trip CF?

See "Cider Success Spurs $4 Million Expansion for Nelson Co. Business" for more information.

H/T BeerPulse

Crispin Honey Crisp Cider

We've been enjoying more cider recently here at the Musings, my fondness for big beers and tongue-biting IPAs notwithstanding. We're not tied to one drink preference; a fine beverage is a fine beverage. One cider I've been bringing home frequently is Crispin Honey Crisp Artisanal Reserve. This week we had a late evening after a swim meet and decided a cider would be the perfect drink with which to wind down.

Honey Crisp Cider pours a cloudy straw yellow color with a very thin head. The cloudiness is due to the copious fine apple wine sediment at the bottom of the bottle. A good swirl of the bottle is required at the end of the pour to make sure everyone gets their share. The cidery recommends serving the cider over ice. I've never done that and find it's plenty chilled straight from the fridge. The aroma is earthy and apple-like. Sticking my nose in the glass I could imagine a fall barn full of old wooden crates filled with fresh picked apples. The flavor is very crisp with tart apples, a bit of pear, and a hint of bready yeast. The mouthfeel is creamy, and the finish brings out some honey sweetness that lingers to balance the apple tartness.

This cider from Crispen Cidery is refreshing and moderately full-bodied. It's not light or watery — this is cider, not apple juice. And it's becoming a staple in my beer fridge.

Cidery Coming To Richmond

Richmond BizSense is reporting on a new cidery planned for Richmond, VA.

A Richmond cider startup hopes to open this fall and join the blossoming “drink local” movement. 

Entrepreneur Courtney Mailey will open Blue Bee Cider in Manchester, joining a rapidly expanding fermented cider market. She said Blue Bee would be Richmond’s first cidery — or at least the first in a long while. 

“I’ll be the first since colonial days. I believe William Byrd had a pretty substantial cider operation,” Mailey said.

The first product, due out this fall, is an apple juice. By next spring, Blue Bee Cider plans two cider varieties, followed by a cider fortified with brandy in about a year.

The cidery is under construction in a building across the street from Legend Brewing Company. That should make for some fun road trips.

See "Cider startup builds buzz" for more information and some pictures of the site under renovation.

You can track Blue Bee's progress on Twitter and Facebook.

Vintage 51 & A Lost Rhino Beer

We visited friends in Northern Virginia over the Easter weekend, so broke from our traditional meal at home, and enjoyed a meal out to celebrate. We opted to try out Vintage 51 in South Riding. Sister restaurant to Vintage 50 in Leesburg, Vintage 51 offers family dining in a casual atmosphere. This was a place I've been wanting to try for some time, so was looking forward to our dinner.

Vintage 50 has a brewery onsite. Not so 51, but their online beer menu did list the Vintage 50 Cat IPA. Unfortunately, the house beer was not available. While disappointing, another selection was easy to make. The beer menu at Vintage 51 is well-done, with a wide variety of bottle and draft craft beer choices. I opted for Face Plant IPA, from another Virginia brewery, Lost Rhino in Ashburn. My dining partners also found selections they enjoyed as well. Colleen opted for a draft Allagash White, our friend selected Original Sin Cider.

Lost Rhino Face Plant IPA (Gotta love the name!) pours a hazy copper color with a thin white head. The aroma is stronger on the sweet malt, but with some citrus notes thrown in. It's not heavy in the aroma profile, but pleasing nonetheless. The citrus and bitter hop notes come out more in the flavor. It's still a malt-forward IPA, but with enough bitterness to keep my interest. The bitterness of grapefruit rind lingers in the mouth for a long while. While not extreme in any sense, I found Face Plant to be quite enjoyable. In fact, I finished my glass before we finished our appetizers, and ordered second to enjoy with my meal.

The food menu offers much variety; steaks, sandwiches, salads, pasta, seafood, not to mention plenty of appetizers. We decided to start with a couple of starters, it was a Feast day after all! We selected the Vintage Wings (Buffalo style) and the Onion Rings. The wings were large, meaty and spicy with a nice crispy outside. The Rings were tasty as well; lightly breaded and served with a spicy remoulade. Two winners here.

For my entrée I opted for the Black & Bleu Strip. The streak was coated in Cajun spices and topped with Blue Cheese. I enjoyed the steak very much and the Face Plant IPA went quite well. Colleen ordered the Grilled New York Strip, our son the Pulled Pork BBQ sandwich, while our friend opted for the BBQ Pork Shanks. Every one of the entrées was well-prepared, and no one had any complaints about the food. My son filled up on appetizers so left most of his BBQ sandwich. When he enjoyed it for lunch the next day he remarked that he wanted to back to Vintage 51 soon.

When it came time to think about dessert, we did think about it, but all were too stuffed to make that move. However, we did opt for coffee while we lingered and continued our fun conversations. I am often wary of restaurant coffee. It's very hit or miss I find. Even after a restaurant serves a fine, delicious meal, there's no guarantee the coffee with be any good. I am happy to report that the coffee was hot and very dark French Roast. In fact, it I hadn't had my fill of food and beverage, I would have accepted our server's offer of a refill.

I think the only thing I have not covered is the service. That too was excellent. Justin was attentive and cheerful. We kept him hopping as we lingered between ordering each course. We discussed our experience at Vintage 51 quite a bit after we left. We were unanimous in our opinions. We will definitely be returning when the opportunity presents itself. We've tried a number of local "pubs" while visiting Northern Virginia, and with it's offerings of good craft beer and a well-rounded menu, Vintage 51 might be one of my new favorites.

Woodchuck Belgian White

I first heard about Woodchuck Private Reserve Belgian White a couple of months ago. I was intrigued enough to post the cidery's promotional video here. We added Belgian White to our  "must try" list and waited for this cider to hit local shelves. Recently, sharp-eyed Colleen spied it at our local grocery and brought some home. I finally had an opportunity to sit down and try it out this week.

This interesting style blend between a Belgian Wit and a hard cider pours a cloudy orange color. Carbonation is moderate, but the head is thin and short-lived. The prominent aroma is Belgian-style spice, with coriander in the forefront. Citrus fruit and apple aromas linger in the background. The flavor is, as expected, somewhat unique. The taste is slightly tart, reminiscent of sour apple, with orange and grape notes as well. The spices in the nose carry over to the flavor; coriander and white pepper are notable. The finish is dry with a lingering yeast funk and fruit blend. 

This new release from Woodchuck Cidery blurs the line between beer and cider. And it does so in a winning fashion. Whether you are a fan of ciders, or Belgian beers, or both, seek this out and give it a try. I don't think you'll be disappointed.

What Next To "Belgianize"?

There's a trend among brewers to create new beers that are a blend of traditional styles. The cider makers are picking up on that too. The folks at Woodchuck Cidery have added a new product to their Private Reserves lineup. They've added a belgian yeast strain to cider to create Private Reserve Belgian White. We've previously look at other "Belgianized" styles, such as the "Belgian IPA" from Flying Dog Brewery, Raging Bitch. I've recently come to enjoy ciders, and have written about a couple from Woodchuck already, so this is intriguing.

There was a time when the thought of adding belgian yeasts to disparate beer (and cider) styles would have turned off this fan of hoppy beers. However, there's something about the sharpness of hops and the funk of Belgian yeast that makes for a good mix. I'm pretty sure I'll like it in a sharp cider too.

We seem to be limited to finding the basic Woodchuck ciders in our area so I don't know if I'll get to try it or not, but it does sound interesting.

Of course this trend will probably only serve to increase the enormity of the beer styles guides.

H/T to Draft Magazine.

Celebrating With Friends

Last weekend we celebrated the Feast of the Epiphany. We mark the end of our Christmas celebrations each year with an open house for like-minded friends. If I do say so myself, it's always quite a feast.

The greater portion of preparing for the event falls to the talents of my lovely wife. She spends a lot of time making and mailing invitations, creating a menu, preparing the food, decorating, and setting the tables. Me? I have the easy part. I'm in charge of the beer selection. Each year I select three or more beers for the beverage menu. I try to find a balance between satisfying the craft beer fan and also the less adventurous. For this year's open house the main beer selection consisted of New Belgium Snow Day, Sierra Nevada Celebration, and Sierra Nevada Tumbler. Yes, we served some wine as well.

As noted previously, I try to keep the beer cellar well-stocked this time of year. That made the preparations all the more easier, as I had more than ample supplies of all of these beers on hand. Wine aficionados and their cellars have no advantage over us. Of course, our guests who know me well are aware of the open-cellar policy too. They're welcome to any beer in the house.

I am happy to report that the beer options were well-received. I did make a late addition of some assorted ciders. I don't believe anyone was left wanting for a drink they enjoyed. Based on a quick survey of the empty bottles, New Belgium Snow Day proved the most popular. In fact, I heard many friends remark how much they liked it. Next in popularity was the Sierra Nevada Tumbler Brown Ale. Apparently we didn't have many IPA fans in the house as the Sierra Nevada Celebration supply was little touched.

Sharing good times and good beer with friends, and introducing them to new flavors is always a good feeling. This gathering held an added bonus as I learned that some friends had recently developed an interest in shooting. I think we'll have to schedule a range outing soon.

And now we can take down the tree.

Cidery and Brewpub Coming to Nelson County

Virginia's Nelson County, home to Devils Backbone, Blue Mountain, and Wild Wolf breweries will soon be home to a new cidery and brewpub. GoDanRiver.com has the story:

A Danville native plans to open Virginia’s first cidery and brewpub. 

John Washburn, who grew up in Ruffin, N.C., and graduated from George Washington High School in 1965, is currently building Bold Rock Cidery and Brewpub near Wintergreen in Nelson County, where he now lives. Right now, 15,000 square feet of cidery buildings and a restaurant are under construction, but eventually the cider pub will offer four varieties of hard ciders and a relaxing atmosphere nestled in the Blue Ridge countryside.

Washburn will have his first cider ready in March. Tastings and "to go" sales will be available as well. The brewpub is expected to follow late in the year. The cider will be produced using Virginia-grown apples, most provided by Nelson County orchards.

See "Danville native to open Virginia cidery" for more details.

Woodchuck Winter Cider

I was perusing the beer aisle at the local grocery store recently and noticed Woodchuck Winter Hard Cider on the shelf. The label described this cider as "Oak aged with a hint of vanilla." Knowing that a friend who is a fan of ciders would be visiting soon, I decided to pick up a six pack. Of course I sent him a photo of the display as a tease too.

We cracked into the Woodchuck Winter Cider one recent late evening. The cider pours an attractive dark copper color. It was a very different appearance from the Spring release reviewed previously. It reminded me of the color of the apple cider one finds at roadside stands in the fall. The aroma was faint sweet fruit but rather non-descript otherwise. The flavor is slightly sweet with some earthy undertones. Hints of caramel and vanilla come through. The mouthfeel is mildly effervescent with a lingering sweetness.

I enjoyed the refreshing crispness of this limited release from the Woodchuck Cider folks. It was an enjoyable late night treat before retiring for the evening. In fact, lately I've found myself opting for a cider on occasion, rather than a beer, when I'm looking for a late-evening "light" refreshment.

For the Love of Maple

Recently I came across a press release from Woodchuck Cidery announcing the release of their Spring offering. Woodchuck made use of locally produced maple syrup to create Woodchuck Spring Cider Limited Release. Even though I've had very few ciders the description of the maple syrup and brown sugar flavors was enough to entice me to search it out.

I visited my two local beer shops to no avail. I then used the locater on the Woodchuck web site to search for a source in my area. Nothing! So I wrote the Woodchuck folks and asked. I was pleased to get not one, but two replies with suggestions and I found the cider at the second suggestion. That's customer service!

Upon pouring the bright, straw colored cider I immediately noted the sweet maple aroma. Interesting. My first remark was "Breakfast!" The flavor is very refreshing. The sweet maple syrup and brown sugar flavors do not overpower the cider tartness, but they are definitely the dominant flavors. I'm reminded somewhat of the maple candy, though not as strongly flavored, that we enjoyed during a trip to Vermont many years ago.

Our local distributor is apparently already out of the Woodchuck Spring, so it may be hard to find now, but it's certainly work seeking out.

Setting The Cider Free

In what will be a boon for Virginia apple growers and cider producers, the State Senate passed a bill Tuesday that will allow the production of hard cider at higher alcohol levels than now permitted. Cider naturally ferments to an alcohol content between 4% and 10%. However, current Virginia law caps the legal limit at 7%. The bill's sponsor, Del. David Englin, issued the following press release.

Richmond - With a final unanimous vote in the Virginia Senate, the General Assembly yesterday passed the Virginia Cider Act, which will allow Virginia cider producers to naturally ferment their cider without artificially capping the alcohol content. House Bill 2295, sponsored by Delegate David Englin (D-45), will launch a renaissance in Virginia’s burgeoning hard cider industry, opening the door for Virginia to become the world’s leading producer of traditional hard cider, according to industry experts.

“This legislation is a critical breakthrough for those dedicated to reintroducing Virginia and America to the libation our forebears made and enjoyed in the agrarian society from which we sprung. It will be a significant support to the development of a new industry, attractive to the tourists who visit our Commonwealth as well as our own people,” said Charlotte Shelton, founder and owner of Albemarle CiderWorks, who testified for the bill. “This legislation permits Virginia ciderists to produce a natural beverage without amendment reminiscent of what Jefferson served at Monticello and what Washington produced and served at Mount Vernon. Before this bill, Virginia ciders were required to be seven percent alcohol or less. Our apples do not know this. Apples grown in Virginia ferment naturally to something between four and 10 percent alcohol. This legislation frees Virginia ciderists to make the beverage apples were meant to produce, without amendment or adulteration.”

Great news for fans of cider as nature intended it.

See Delegate Englin's full press release here.

Bringing Back Hard Cider, and Promoting Agri-tourism in Virginia

The Fredericksburg Free Lance-Star is running a story on the comeback of hard cider production in Virginia entitled Hard cider's second act:

In early America, the undisputed beverage of choice was hard apple cider--even more so than water.

Thomas Jefferson brewed champagne-like cider out of Virginia Hewe's Crab apples at Monticello.

John Adams guzzled a pitcher each morning with his breakfast, citing its positive health benefits.

Yet, these days, hard apple cider has largely fallen out of favor in the United States. Only a few brands, mostly imported from England, remain widely available.

Now, however, an Albemarle County apple orchard is aiming to spark a cider comeback.

"Cider was the libation of choice in Colonial America," said Chuck Shelton of Vintage Virginia Apples on U.S. 29 south of Charlottesville. "We're going to bring cider back."

Vintage Virginia Apples has received site plan approval from the Albemarle County Planning Commission to build both a cidery and a tasting room. Cider production is expected to begin this Fall, with the tasting room opening in the Spring.

Interesting news indeed, but the most interesting part of the article to me was the tie-in to tourism in Virginia:

Charlotte Shelton, also an owner of Vintage Virginia Apples, said the company is hoping to tap into Central Virginia's growing agritourism market. With dozens of wineries in the region, it seems only natural that thirsty tourists and Charlottesville food lovers would want to check out the complex flavors of high-end cider, she said.

The same thing could be said of the growing Virginia brewing industry. As I noted in a previous post, the time is right to focus in the tourism aspect of Virginia beer. Why let the wineries get all the agri-tourism dollars? Virginia has long been associated with hop growing. Already Blue Mountain Brewery in Nelson County has started a hop farm, with over 200 rhizomes planted. Looking beyond hops, I recently spoke with one Virginia brewery owner who is working to obtain high grade, Virginia-grown barley for his beer. I look forward to the day I'm following hop-emblazoned signs through the Virginia countryside.

Read the entire cider article here.