Brewing on a custom-built brewhouse from Vance Metals in Geneva, N.Y., Clarksburg takes a lagering way to its ciders, mentioned Graves, who defined that the cider is fermented low and gradual. It takes extra time, however in the end produces the next yield.
Clarksburg’s conventional ciders come with dry, semisweet and Savory Citrus. As a part of its nontraditional cider line, Clarksburg will get experimental with flavors equivalent to Pineapple Hibiscus, Watermelon Mint, Cranberry Ginger, Golden Maple and Dry Hopped, brewed with New Zealand Wai-iti hops, a cider that beer fanatics may gravitate towards. Present seasonals come with Golden Maple Cider and Cranberry Ginger Cider.
Clarksburg Cider is developing barrel-aged ciders, equivalent to this one made in a bourbon barrel this is being take a look at by means of head cider maker Eddie Graves.
There are plans for plenty of barrel-aged ciders, together with some elderly in tequila barrels, Cabernet Sauvignon barrels and bourbon barrels from Knob Creek, Basil Hayden’s and Buffalo Hint.
Along with its personal cider, Clarksburg options cider from different native cideries, in addition to a number of beer and cider cocktails, equivalent to a Cider Previous Shaped, Savory Grimy Martini and Cider Mai Tai.
The taproom menu comprises cider-infused dishes like poutine with cider gravy and a brick-oven pizza with cider onions. Shareable plates come with Cider Steamers with Littleneck clams, roasted garlic butter, savory Citrus Arduous Cider and herb broth. A beef chop entrée has cider onion and apple chutney, sprouts with candy potato wedges.
