We here at Woodchuck have been waiting months, (actually more like years), for this moment. A moment that would not only set down our roots for the long haul in Vermont, but also serve as a new destination for the fans of Woodchuck Hard Cider.
Tucked away in the back corner of our cidery cellar you will find truly rare and unique batches of cider. Some are fermenting in five-gallon carboys, others bottled and aging, and even more being tweaked and perfected. The only thing they share in common is the cellar in which they are housed. The cellar is unique glimpse into the future of the cider category.
The recipes crafted here represent some of our most innovative and imaginative creations. Every cider starts as a blank canvas. Unique ingredients, yeast strains, and fermentation techniques represent brushstrokes in each work of art.
We are pleased to say… the time has come to reveal the ciders of the Woodchuck Cellar. These ciders feature the recipes that have spent years in development.
First up: Woodchuck Cellar Series Dry Hop.
It’s no secret that here in Vermont, we enjoy an ice-cold Woodchuck Cider. We’re still enjoying the remnants of summer here, and with a warm weekend ahead, we’re psyched to get a couple twelve packs of Amber cans (find them near you using our Cider Locator) and head out for some good times. From tailgating at concerts and sports venues to enjoying the outdoors with friends and family, a cold Woodchuck is a welcome treat during the warm summer months.
Over the years we’ve packed up our fair share of coolers, and we’ve picked up some pretty handy tricks and cooler tips to get the most out of our space, making our cider the coldest it can be, and keeping it nice and chilled until we are ready to indulge.
Woodchuck Hard Cider Private Reserve Belgian White is one of my personal favorites in our family of cider. My love of thirst quenching summer wit and wheat craft beer, inspired me to experiment in bringing the style to hard cider. I explored these styles as well as a few others including hefeweizen. It gave me the opportunity to work with various yeast strains and draw from my experience as a beer brewer. I’m excited to share how we made the cider!
In the central Vermont farm town of Bridport, a new orchard is taking root. The 1.5 acre orchard sits about 10 miles from the Woodchuck Cidery in Middlebury, Vermont. Its crop is electricity, and its food source is the sun. It turns lovely sunny day rays into fast moving electrons.