Alma's Cider & Beer Menu

500ml 6.6% ABV A collaboration with Shacksbury Cider. Sour ale fermented with Vermont wild apple yeast and aged in oak barrels.

750ml 6.8% ABV Bottled 9/2018 From our cellar. An oak aged blackberry sour created in the European farmhouse brewing tradition. Biere de Garde, a renowned craft brewery in Tillamook, Oregon, embraces spontaneous fermentation and produces their beers in extremely limited quantities.

500ml 6% ABV From Brooklyn, NY's Grimm Artisanal Ales, Mimsy is a barrel-aged sour with apricot, rose petals, and rose water. The rose is in full bloom--a floral through line from aroma to taste. The apricot contributes brightness and depth--the pucker tartness of under-ripe stone fruit with a subtle undercurrent of sweet nectar. Grimm specializes in concise, elegant ales epitomizing the creative, experimental spirit of the American artisanal beer revolution. Each limited edition release, we seeks to push the boundaries of style and flavor in order to create beers with the utmost depth and complexity.

16oz 5% ABV Bohemian Pilsner with Jasmine Flowers One of the highlights of Japanese cuisine is the tea. And one of the most delicate and flavorful teas is made using the Jasmine petals, called Matsurika in Japan. We added these petals to the recipe of a Pilsen, a soft and delicate beer, bringing Jasmine notes to the aroma and palate.

750ml 7% ABV Bright and fruity northern Spanish vibes combined with the pet-nat process produced a super sparkly vibrant hybrid!

500 ml 7.8 % ABV Summitville is a Homestead Locational Cider that is dry and unfiltered; crafted from unsprayed, uncultivated apples foraged from wild and abandoned trees on the slopes above Summitville and the Sandburg Creek in Sullivan County New York. 81 cases produced.

12oz 6.0% ABV A dry cider made from many varieties of apples. Abandoned makes all their cider from a blend of bittersweet apples sourced and foraged from wild and abandoned orchards of upstate NY,  blended with select fruit from Hudson valley orchards; the result a crisp dry cider!

700ml 6% ABV Currently run by Luis Acebal, the Acebal family has produced cider in the same building outside of Gijón, Asturias for four generations, dating back to the late 1800's. Luis runs production in the same fashion his great grandfather did four generations ago using native Asturian varietals. Asturian ciders are dry, acid driven ciders and pair wonderfully with food. Fans of sour beers will fall in love with Acebal's sour and funky vibe.

12oz 6% An accessible and fine example of french cider. AVAL means Apple in Breton, the traditional language in Bretagne, an area that’s made cider for more than 1,000 years and is touted by insiders as the best region for the drink in the world. AVAL cider combines five types of apples picked exclusively in the region; Avrolle, Kermerrien, Marie Menard, Douce Moën and Dous Coat. giving it a crisp and citrusy taste, a delightful balance of subtle sweetness and refreshing bitterness.

32oz 7% ABV Bardos has released a 32oz bottle of what they are calling a “table cider”. Less funky then the mestizo and highly drinkable!

750ml 4.5% One of our favorite French ciders. Semi-dry with a hint of sweetness, funky, musty complexities that suggest damp cellars and blue cheese! The name Claque-Pépin comes from a type of apple variety, which when ripe, rattles when shaken. The name translates to the seeds (pépin) which rattle (claque). The property is located in the Normandie region, nestled between the Domfrontais and the Pays d'Auge, in the 17th century farm next to the ancient château of Serans, formerly the family estate of the Louvet family. Claque-Pépin officially began 13 years ago. Owner Benoit Louvet has been immersed in the world of distilling and aging for years. He began his "apprenticeship" young with his grandfather. After working for a few other Calvados producers as cellar master, he decided to start his own artisanal production and perpetuate the art of making calvados and cider, while respecting the Normand tradition and the environment. They farm 20 hectares of apple orchards.

750ml 4% ABV Claque-Pepin Organic Pear Cider is a USDA certified organic pear cider. This Normandy Organic Pear Cider, made in the champenoise method, is light and refreshing with notes of succulent pear and a tart green apple finish. It goes well with all types of food, as an aperitif or with dessert. Sweeter than the Claque-Pepin Cidré

750ml 7.2% ABV At Tony Coturri winery they have been producing still cider since 2008 but in 2018 they decided to try something different. They blended a barrel of 2015 still cider with a barrel of fermenting 2016. The cider was then bottled in clear champagne bottles using crimp tops when the blend hit a residual sugar of 1.75 Brix. This cider is lightly effervescent and should be served between 48 and 50 degrees. It's called pet nat apple cider because the fizziness gives the cider a sweeter and drier feel on the palate than your typical sour cider. Tony Coturri's Pet Nat Apple Cider is produced from 100% Gravenstein organic apples from west of Sebastopol.

750ml 6.6% ABV A single varietal, party pleaser of a pet-nat that is part sour, part funk, part pounder. Goes down easy especially when paired with a Questlove quarantine set. This cider showcases a special heirloom variety that is in danger of disappearing. 100% Gravenstein apples, certified organic, from the dry-farmed, 140+ year old Gowan's Orchard in Philo, CA. 2019, 49 cases made.

750ml 5.7% ABV Spicy, saline tang paired with floral fun. This "veg-nat" is a tart, refreshing drink meant to be paired with succulent dishes like pork ribs. 65% Gravenstein apples, certified organic, from the dry-farmed, 140+ year old Gowan's Orchard in Philo, CA. 35% Rhubarb, untreated, from Trevino Farms in Surf, CA. 2019, 43 cases made

375 ml 4% ABV Eden Cellar Series 2018. Normandy-style keeved cider, made from 3 bittersweet apple varieties. This is a special version of a petillant naturel that retains residual sweetness, balanced by tannin rather than acidity. Its delicious, rich flavor is a fantastic accompaniment to traditional Normandy foods. Enjoy with a plate of cider-braised mussels, a bowl of pork stew, or a slather of Camembert cheese.

12oz 6.2% ABV Apple varieties of Golden Russet, Somerset Redstreak, Dabinett , Yarlington Mill , McIntosh , Empire combine to make a very dry and refreshing cider. Harvest Cider Cans are produced once per year at harvest when the fruit has all its flavor. They are made from 100% locally and sustainably grown apples without any added sweeteners or preservatives. The apple varieties and the small local orchards that grew them are listed right on the can.

12oz 6.2% ABV Apple varieties of Dabinett , McIntosh , Empire , Spartan , Esopus Spitzenburg blend to create a semi- dry and refreshing cider Harvest Cider Cans are produced once per year at harvest when the fruit has all its flavor. They are made from 100% locally and sustainably grown apples without any added sweeteners or preservatives. The apple varieties and the small local orchards that grew them are listed right on the can.

750ml 6.5 % ABV Cellar series #3, 2016. Made with 100% Kerr crabapples aged 3 months in a cabaret franc barrel and lightly doses with Eden ice cider.

700ml 6% ABV Currently run by Luis Acebal, the Acebal family has produced cider in the same building outside of Gijón, Asturias for four generations, dating back to the late 1800's. Luis runs the it in the same fashion his great grandfather did four generations ago. El Carrascu is the Acebal DOP bottling. DOP certification by law contains requires the Sidra only uses 22 select Asturian heirloom apple varieties. The DOP was established around 2010, and about 1/3 of makers in Asturias now also make a DOP bottling.

750ml 7% ABV First Fruit blends early season apples in a slightly sweet refreshing cider. Delicate balance of fruit and acidity make this the most popular cider from Foggy Ridge. Located in Dugspur, Virginia Foggy Ridge used heirloom varieties traced back to early settlers. From our cellar, Foggy Ridge last bottled in 2018, bottles are scarce!

750ml 6% ABV Gurutzeta cider is one of the few producers that has earned the seal from GORENAK, an organization in the region that grants its seal only to ciders of the highest quality. In order to earn the Gorenak seal, producers undergo rigorous sensory tests and chemical analysis of their ciders to assure the liquid is of the best quality. Another objective of GORENAK is to promote 100% of the production of local varieties of apples between the producers.

375ml 6% ABV A Basque classic. Dry, acidic, funky and refreshing. Isastegi is an old family estate located in the town of Tolosa in the Basque Country of Spain. Pale gold in color and complex with a light spritz. High in acidity, lacking in residual sweet, and funky. Fermented with natural native yeasts.

750ml 6% ABV A Basque classic. Dry, acidic, funky and refreshing. Isastegi is an old family estate located in the town of Tolosa in the Basque Country of Spain. Pale gold in color and complex with a light spritz. High in acidity, lacking in residual sweet, and funky. Fermented with natural native yeasts.

750ml 6% ABV Vintage hand crafted medium dry cider from fresh farm pressed traditional Estonian juice apples and black currants . Wild yeast used for primary fermentation. Bottle fermented for at least 18 months according to traditional method.

375ml 7..5% ABV From our cellars. Collaboration between Modern Times and Shacksbury. A funky cider made with wild-foraged apples aged in red wine barrels for five months. The result is a journey of oak-laced funky complexity. 1,370 Bottles Made.

375ml 7.3% ABV This tasty single-varietal cider was made with Oregon-grown Roxbury Russet apples and fermented with Modern Times own funky house saison cultures, then aged in red wine barrels for six months. The result is a sparkling symphony of oak, funk, and apple character that’s an absolute joy to behold.

375ml 7.8% ABV Radix is made from a single varietal of apples: the Wickson. Wickson is essentially a Central Oregon hybrid crab apple, unique in having both very high sugar and acid content, as well as enough tannins to provide complexity and texture. Fermented with a Modern Times proprietary blend. It contains multiple strains of saccharomyces and brettanomyces, and lactic-acid-producing bacteria. After about three weeks of fermentation, the cider spends 6 months in emptied red wine barrels, picking up some pleasant notes of vanilla and spice from the French oak and cleaning up many of its fruitier qualities, resulting in a bright, dry, and complex cider quite reminiscent of a juicy white wine. Radix is refermented with wine yeast and two different house cultures. The bottle conditioning process lends a pleasant farmhouse funk that really ties the whole thing together. Intentionally rousing the sediment in the bottle before pouring can add a layer of flavor complexity.

750ml 9% ABV 2020 Mendocino Cider Biodynamic apples from Filigreen Farm in Philo, Mendocino. Fermentation finished in bottle. No So2 added. 41 cases produced.

330ml 5.3% ABV Encapsulating a classic Kiwi taste, this cider is made with local feijoas grown in one of NZ's best fruit growing areas. Fresh, zesty notes of pineapple guava and feijoa, balanced against a pure, soft apple cider background. A bit sour a bit funky!

12oz 6.8% Harvest is one of our favorite 'everyday' ciders. Balanced, delicate, refreshing and well made. Phonograph makes expressive cider made from from high quality 100% New York State heirloom apples harvested at peak ripeness. Pressed and fermented in the cool autumn weather, produced in the Finger lakes region.

750ml 6.8% ABV We are proud to offer this sought after and scarce limited edition cider. Chris Brockway from Broc Cellars in Berkeley, California provided valdiguie grape skins to created this fantastic rose sparkling apple cider in collaboration with Shacksbury.

8oz 4.8% ABV "Citrusy Highball Cider". Oak-aged light cider inspired by the whiskey-sodas and high balls of Japan. "Sluggable", hence the slugging batter!

750ml 7.5% From our cellars. 2018 Lost and Found is a blend of Shacksburys favorite fermentations from the 2018 harvest including wild apples from their Lost Apple Project; Apples foraged from forgotten orchards and unkempt trees homesteaders planted for homemade hard cider over 100+ years ago around the Champlain Valley. The blend was put together in March of 2019 and primed with apple juice for secondary fermentation. The bottles conditioned for an additional half of a year before the cider was released. Dry, mineral, caramel and green apple flavors.

750ml 6% ABV Exceptional Basque-inspired cider made with Oregon apples from small farms that grow fruit specifically for cider in the Hood River Valley and the Willamette Valley. Spontaneous fermented with native yeasts at the cider-making facility in Colombia River Gorge. Unfiltered and unfined. Crafted more like wine than beer, Sagardo is made once a year during the fall apple harvest. It ferments for four months in massive kupelas (American oak foeders) before it’s ready to drink. One of our domestic favorites!

12oz 5.7 % ABV Made with fresh pressed apples and guava, infused with Guajillo chilies. Guava-forward, smoky, mild, lingering heat. Off-dry.

700ml 6% ABV Perhaps the most popular Sidra in Asturias, Trabanco is made from estate grown native apple varieties that have been approved by the Asturian Association of Cider Apple Growers. The juice is fermented with indigenous yeasts, in accordance to the guidelines for Naturally Fermented Quality Cider. It is an unfiltered, low alcohol cider that is tart and yeasty with aromas and flavors that lean more in the direction of apple barrel than apple juice.

12oz 6% ABV Dabinett / Greening blend from New York State. Natively fermented and aged in French oak barrels for 10 months, then can conditioned.

10oz Apfelwein glass with gold rim and Alma's logo. Traditionally used in Frankfort for drinking apfelwein (german cider) this glass is called a gerippte. The diamond shaped etchings allow for better grip while eating fried foods and give the cider a eloquent presentation. This glass is fantastic for serving ciders of all kinds, as well as lambics and sour beer.

Omnipresent with cider in Asturias and Basque country, this iconic glass is used for the traditional long pour and Txotx for both Sidra Natural and Sagardo in Spain. This ultra thin glass is a critical piece of the long pour, used to awaken the cider which leads to improved aromas, flavors and texture. Difficult to find in the US, we are proud to offer the real Vasos de Sidra from Dkristal of Asturias. The glass is 500ml, however with Sidra Natural, only a sip or 2 is poured at a time.

Omnipresent with cider in Asturias and Basque country, this iconic glass is used for the traditional long pour and Txotx for both Sidra Natural and Sagardo in Spain. This ultra thin glass is a critical piece of the long pour, used to awaken the cider which leads to improved aromas, flavors and texture. Difficult to find in the US, we are proud to offer the real Vasos de Sidra from Dkristal in Asturias. The glass is 500ml, however with Sidra Natural, only a sip or 2 is poured at a time. 6 Glasses.

11.2oz 0.5% ABV The best non-alcoholic beer we have ever tasted. Unlike other NA beers, Einbecker, brewed in the pilsner style, has the alcohol carefully vacuum extracted after maturation. This process leaves a clean, crisp NA beer that tastes like beer!