Citizen Cider — Since Citizen Cider opened in 2011, its production has grown exponentially, from 5,000 gallons in its inaugural year to 28,000 its second year. As of this printing, the cidery has already produced 100,000 gallons in 2014.
When it comes to “Cider of the People,” success has unloosed a wellspring of innovation and creativity at the 3-year-old cidery. What began as a single, off-dry Unified Press has morphed into a line of six different standard ciders, including a hopped cider and a bourbon-barrel cider aged at Smugglers’ Notch Distillery. A cellar-series program pilots new presses and recipes.
At Citizen Cider’s expansive Pine Street tasting room, which opened in spring 2014, patrons sip from nine ciders on draught, and enjoy hearty bar snacks such as $3 pocket pies and a $7 chicken biscuit. On Tuesdays, Austin natives in the kitchen bring real-deal tacos to Burlington; on Thursdays, $5 gets you a McKenzie hot dog and tallboy can of cider.
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