Cider Maker’s Notebook: Woodchuck Cellar Series Dry Hop

Woodchuck® Cellar Series Dry Hop is now on shelves across the country.  Its an exciting hard cider born from the many test batches of cider we experiment with in the cidery cellar.  We sat down with Cider Maker John Matson, to talk a little more about how the cider came to be and what possibilities the Cellar Series create for our most innovative hard cider styles.

We hope you enjoy Woodchuck Cellar Series Dry Hop!  To find out where you can find the cider near you, head over to our Cider Locator.

Introducing: The Woodchuck Cellar Series

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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.

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5 steps to packing the perfect cooler

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.

the perfect cooler

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Cidery Construction Continues

ConstructionHeader_1The new Woodchuck® Cidery is starting to take shape!  After months of watching dirt piles get pushed around, the ground is level, the foundation poured, and steel is finally starting to rise here in Middlebury, VT.  The first part to be constructed is the bottling line and warehouse area.  The office space and visitor center will go up after that.

It’s a thrill to see the first portion of the structure go up.  The project has been four years in the making and to finally see the result of all that effort is certainly exciting.  Construction will continue right through the fall and winter with plans to be completed by the spring of 2014.

beams1We have been documenting the construction process over the last few months and have a cool way for you to keep up with all the things happening in our corner of the world.

Our Construction Page is now live on Woodchuck.com!

Head there for a constant stream of photos and video of the construction as it happens.  It is broken out by month so you can go back and see things from the start.  Thanks to all our fans out there… without your passion for Woodchuck Hard Cider a project like this could never happen!

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5 Reasons Why Woodchuck Belgian White Hard Cider Rocks

BelgianWhiteForBlogPost_2Woodchuck Private Reserve Belgian White hard cider is available and in stores now.  Here are five reasons why this should excite you.

1.  A cider all can enjoy

Looking to convert a friend into a fan of hard cider?  Slide one of these down the bar.  Woodchuck Belgian White is styled after a Belgian Wit or Wheat beer, with a rich golden hue, and notes of orange and coriander throughout.  It’s fermented with a Belgian brewer yeast, which offers a bite of spice that balances perfectly against the smooth character of the apple.   Just delicious.

Don’t believe us?  Check out what the man behind the cider, John Matson, had to say about it in his Cidermaker’s Notebook.

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