Portland Cider Co. has released Bubbly Brut, billed as a Champagne-style sparkling cider. The small-batch cider is made from 100% Northwest apples, fermented separately with two different Champagne yeast strains on neutral French Oak, then blended. Bubbly Brut has 50% more carbonation than the cidery’s other products. It comes in at 6.9% abv with zero grams of sugar and is available in 19.2-ounce cans and on draft. Bubbly Brut is available now through February at Portland Cider Co.’s two Oregon taprooms and select retailers in Oregon, Washington, Northern Idaho, and Northern California.
Ventura, California-based Flying Embers has introduced Kombucha Bubbly Brut Nature. Billed as a Champagne-style hard kombucha, the new entry is fermented with real botanicals and Champagne yeast and aged in Chardonnay wine barrels. The 6.9% abv offering has no residual sugars or carbs and is packaged in 4-packs of 12-ounce cans. Flying Embers has three taprooms in Los Angeles, Santa Barbara, and Boston, respectively, and its products are sold in 40 states.
Lawrence, Kansas-based Fields & Ivy brewery is launching Kansas Lager, brewed with 100% barley malt grown in Kansas. Launching through distributor Worldwide Wine and Spirits, the new entry is a Vienna-style lager and will roll out across the state in 12-ounce bottles. Fields & Ivy says it’s likely to be the first lager brewed with 100% Kansas-grown barley malt since 1890 or earlier. Founded in 2019, Fields & Ivy has a 20-barrel production brewhouse, dining room, and beer garden in Lawrence.
Courtesy of Shanken News Daily