Bembel (2023’)
A dry cider inspired by the tart apfelwein commonly enjoyed in Frankfurt, Germany. This cider is fermented at around 50 degrees with a Reisling yeast culture in stainless and then aged for an additional six months on fine lees in stainless. Prior to packaging, we cold condition for six weeks at around 35 degrees. This cold-fermentation and conditioning enhances the crisp mouthfeel, and fruity aromas.
What’s with the name?
The name ‘bembel’ is derived from the earthenware pitchers that cider is poured from into tall kölsch-like glassware in Frankfurt, Germany.
Our flavor experience
traditionally raw, radically fresh, and distinctly tart.
Availability:
A yearly vintage. Release every September.
-
cold fermented with our house rustic yeast-culture in stainless steel
-
aged in stainless on fine lees for six months
-
no added sulfites, no filtration
-
cold-conditioned for four weeks
méthode traditionnelle sparkling
bottled in 500ml crown cap -
Northern Spy (50%)
Newtown Pippin (30%)
Golden Russet (10%)
Rhode Island Greening (10%) -
Maine & New Hamphire apples
-
7.2% alcohol by volume, dry
-
blends #4 & #5
1,164 bottles produced
