Revival Night At The Taproom

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Revival Night At The Taproom
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Revival Night At The Taproom says
At least once a month I find myself mixing a new flavor into my flagship Revival Hard Apple. So far I’ve tried peaches, bourbon barrel aging, other ciders, paw paws, brandy, oranges, and a wide variety of hops. So why not make a bunch more blends of Revival and other flavors and put them all on tap at one time? That’s the recipe for this awesome evening.

Planned blends:
Bacon Peppercorn Revival: Three pounds of Gartner's pepper bacon plus extra white peppercorns.

Strawberry lemonade Revival: Six pounds of whole strawberries and lemonade.

Peach almond Revival: Peach juice and almond extract.

Brawndo Revival: Fruit-flavored Revival with electrolytes.

Plus our regular Revival and newly released 2016 Revival Dry.

But wait, there’s more! Way back in the summer of ‘15, I worked with Face Rock Creamery out of Bandon Oregon on a Revival-soaked cheddar. They reduced the cider to a syrup and mixed it into their cheddar curds. I’ve since eaten my fair share of this delicious combination, but what to do with an entire half wheel left over? Give it to Grassa and have them make a cider-cheese mac and cheese, of course! I’ll have a tray of this gooey awesomeness available in the taproom for one night only. No advance tickets needed.
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By: Reverend Nat's Hard Cider

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