I stuck my nose deep into the little glass of pale yellow, letting my nostrils swim in a smell I’d never expect from a cider: blue cheese.
Kyle Sherrer played thief-wielding, sample-slinging host to us this weekend, as he lead us around his cidery, Millstone Cellars. With his father, Curt, Kyle makes cider and mead using old world methods: wood barrels, wild yeasts, spontaneous fermentation. They’re creating dry marvels from a forgotten time, using locally sourced ingredients (even some from their own backyard).
I could wax voluble about the intriguing apple, honey, and berry fermentations; the spicy wood and musty stone of the building; or the puckering joy of sour meads, but I’ll let the pictures do the talking.
