Something new is brewing in Newburgh — apples. Launched in November of last year, Graft Cider is trying to create a bridge for craft beer drinkers into the world of cider by producing flavor profiles similar to sour beer, with which they are already familiar.
“Many people think sweet cider is the only thing out there,” says founder and Millstone Cellar-founder, Kyle Sherrer. “We’re trying to bring wild yeast-fermented, tart, dry ciders to the masses.”
Graft is currently fermenting four main styles: rustic, barrel-aged, focused on dry, 100% apple; gose-style ciders that are lightly salted and pumped up with drier, bright flavors; dry hop ciders that play off hop varietals and other ingredients; and the Book of Nomad series, which is dedicated to fruited, sour versions.
Originally only available in kegs and limited bottles, Graft recently started canning their ciders, adorned with irresistibly eye-catching labels. “Once you put it in a four-pack — with convenient price point and great artwork — you can begin to change hearts and minds,” notes Sherrer. The ever-keen founder also plans to open a three-season cider garden and tasting room sometime next year.
218 Ann St, Newburgh; 410.967.1926; www.graftcidery.com