our ciders

bristols cider features unique artisan ciders

rooted in tradtion - inspired by thirst

 

Orig Cider Face.jpg
Mangelwurtz Face.jpg

 

On tap Only (All cider are seasonal, and current tap list may vary)

Carnie: Released once a year right before the mid-state fair. This cider is aged bourbon barrels for a full year then dry-hopped with citra cascade and amarillo hops. 

Changala - This cider is a blend of apples, pears and quince sourced locally from the changla family property. Fresh fruit flavors with a citrusy floral finish.

Colony - Orchard select blend of apples that are fermented in a farmhouse style with gentle notes of Brett and layered depths of flavor.

Antiquity - This cider is aged in new american oak spirit barrels giving it an unmistakeable smoky aroma and finish. (coming back soon)

Granata - Barrel fermented Newtown Pippin apples and Pomegranates, andesine gemstone color and incredible fresh tart pomegranate flavor. (coming back soon)

Merry Hell - A blend of apples co fermented with fresh gin botanicals such as juniper berry, peppercorn and cardimum. A crisp spicy cider. (coming back coon)

 

On Tap and in Bottles

Bristols Original - Over 55 types of culinary and heritage apples sourced from as far north as Sonoma County down to See Canyon. Our "OG" was created as an homage to the drier English ciders that inspired it in to being in the first place.

Mangelwurzel - Beets co-fermented with San Miguel Granny Smith to create a truly unique experience. Rose Pink derived from the Belatonin in the beets, this cider has an earthy nose and a fresh crisp palate.

Barti Ddu - Pronounced ' Barti Thee' this cider named after the welshman Bartholomew Roberts is dry hopped using only English hops. The tea like hops impart a perfumed elegance that supports the Granny Smith's delicateness.                             

Anne Bonny - One of our two bourbon barrel aged ciders, the Anne Bonny marries the elegance of the specific varieties of apples that are blended with a more mellow bourbon experience. Not to be fooled, she is a cider that packs a punch with Abv. varying per batch from 8 - 10%! 

Rackham - Dry hopped Monterey county Golden Delicious and Granny Smith apples blended with organically farmed San Luis Obispo Braeburns.

NC2 - Known as "NC squared" this cider calls homage to the two people involved in its becoming. Neil Collins the owner of Bristols Cider house and Neil Collins the owner of Trees of Antiquity where these apples were sourced. 

 

Bottles Only

Black Beard - 18 months bourbon barrel aged blend of Arkansas Black, Black Twig, Honey Crisp, Newtown Pippin, and Granny Smith bottle conditioned with a blend of Champagne yeast and Brettanomyces. Can be laid down for years to increase the ciders already powerful complexity.

Black Bart - This bottle conditioned version of our Barti Ddu, Black Bart is 100% Granny Smith from north county, hopped using English hop varieties and conditioned with a saison yeast.

Skimmington - True West Country influenced scrumpy or farmhouse cider. The Skimmy is non-carbonated with an intense apple skin aroma. We inoculate with two seperate strains of Brettanomyces, B. Drei and B. Lambicus.