Petruce et al. is adding to their list of et al’s with a new cider program. In addition to wine, beer and cocktails, Petruce has gotten serious about cider. Tim Kweeder, general manager and wine director, introduced the program a few weeks ago and has since been building up the list of ciders.
Though subject to change, so far Kweeder has received products from Spain, Germany, and Michigan, each with a different taste. From Spain’s Basque Country, Kweeder has a small-production cider with a note of green apple; from Germany, a cider made from 100% Speierling apples; and from Michigan, an American-produced cider available on draft. Kweeder is only offering ciders made from 100% juice and fermented with natural yeast. To see the full list, click here.
Guests can enjoy the cider in 3 oz. tasting pours, full 5 oz. pours, or by the bottle. Prices range from $5 to $46.
Petruce et al. [Foobooz]
Despite the snow, Fitler Dining Room is still hosting its cider dinner tonight with Sam Brouwer of Frecon Farms and Catoctin Creek Distilling.
The four-course dinner will have two seatings (6-6:30 p.m. and 8-8:30 p.m.) and will cost $55 per person. Each course is paired with Frecon Farms cider. Call 215-732-3331 for reservations.
Frecon Cider Dinner Menu (PDF)
Fitler Dining Room [Foobooz]
Tria Taproom quietly opened Saturday evening at 20th and Walnut Streets. The former Rum Bar has been totally transformed into a minimal space where the focus is clearly on the bar’s forty taps that pour beer, wine, cider and soda. We stopped in shortly after Tria Taproom opened yesterday at 4 p.m., to check out what was pouring as well as what was coming out of the kitchen.
In addition to Tria’s well-trained staff, Tria Taproom welcomes you with an iPad. From the iPad menu you can check out what’s available to drink and if you’re a true nerd, you can see just how much is left in the keg. You can also do this from your smartphone as well at tria.bevchek.com.
The food menu and more photos »
First some Rioja, and now some cider.
Tinto’s second installment of their monthly pairing dinners is welcoming in the world of European cider. Every year in the Basque country, cider houses tap their cider barrels, and the people gather together, drinking the apple wine straight from those barrels. It’s called the “txotx,” and Tinto wants to join in on the celebrations.
On Thursday, April 4th, at 7pm, sidra (cider) will be poured from three regions in Spain and France, from Asturias to Irouleguy, and their accompanying menu looks stellar.
The dinner will only set you back $50 a person, and as is tradition, the ciders are bottomless. Make your reservation soon.
The Menu »
There are a few things better in the fall than a good apple cider. And now, every Capogiro location in Philly is pouring it. Ask them to add a little cinnamon, nutmeg or dulce de leche (or all three) and they’ll happily do that. Why? Because the only thing better than a warm cider on a cool autumn afternoon is a warm cider with stuff in it.
So get on in there, order one of their seasonally-inspired gelato flavors and a hot apple cider to go with it, then just sit back and wait for the leaves to start changing colors.
Capogiro [Official website]
Late last summer Philadelphia Brewing Co. produced a very limited run of cider and this year they’re back with more. Now called Commonwealth Ciders, the first cider to be released in wider distribution is Traditional Dry, described as a very dry and crisp. It is currently on tap in at least seven local bars.
If you’ve already sampled the cider, let us know what you think.
Commonwealth Ciders [Philadelphia Brewing Co.]
Commonwealth Traditional Dry on Tap [PhillyTapFinder]
We thought it was a gluten deficiency when a recently diagnosed celiac disease sufferer told us about Philadelphia Brewing Company’s Cider. Poor chap was delusional, telling himself it was cider while he was actually quaffing Kenzinger. But we reached out to PBC’s Nancy Barton and she let us know that Philadelphia Brewing Co.’s cider does exist.
The cider was produced in a limited run in June. Simply called Cider, the 150 kegs are already out in the market. It’s a dry, tart cider and comes in at 5.5% alcohol by volume.
The cider sold out fast but they have a few kegs at the brewery for Saturday tours and for growler fills.
There are plans to brew it again but probably not until next year when there will be some extra capacity. The fall is a busy time at the brewery with Harvest From The Hood, Winter Wunder, Shackamaximum and Kilty Pleasure hogging the tanks.
Philadelphia Brewing Co. [Official Site]
This week’s Tria’s Sunday School will feature the newly launched Revolution Cider, a locally produced hard cider. The cider will be on special for $4 a glass and Revolution Cider founders Gideon and Jonathan Gradman will be at the Washington Square West Tria from 4:30 to 6 p.m. and at the 18th and Sansom location from 6 to 8 p.m.
The cider is produced locally in the Frankford section of town using orchard apples fresh-pressed within 48 miles of the cidery. The cider is fermented the same day to ensure the freshest apples and best possible taste. The recipe is based on historical recipes from Colonial times and is not syrupy sweet like some cider brands but rather boasts a crisp effervescence with a dry finish.
The cider is also currently being served at Supper on South Street.
We’re excited to try it out.
Revolution Cider [Official Site]
ThisÂ October,Â Tinto is offering aÂ prix fixe Taste of Fall menu featuring apples and cider. Spain’s Basque region which inspires much of Tinto’s menu is known for its apples and it is apple season there and here in the United States.
TheÂ four-courses of small plates isÂ $55 per person and aÂ cider pairing is available forÂ $25 per person.
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By next Monday you might be a bit beer-ed out. Jose Garces is anticipating this and is offering a Cider Dinner at Tinto.
The $130 meal (including tax and gratuity) will feature three courses of multiple bites and two different Spanish ciders.
The special cider items will also be available a la carte in the main dining room.
Check out the menu after the jump.
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