Pie & Cider Pairing 7pm
Cider maker Jay Bradish and Baking Scientist Monica Nye, PhD, of A Smart Cookie, will walk you through four different pairings, each with their own unique flair. Seating is limited, so don't wait to get your ticket!
Our first ciders will be brought to you in part by this batch of apples.
Our North Carolina apples come from beautifully gnarly trees like these.
Incoming! Apples at the start of the pressing line.
The juice is pumped into these 250 gallon totes for transfer.
They shoot, they score (!!), they have a building at 245 Clanton!
We had an amazing day at Charlotte Oktoberfest and can't wait until next year!
Incoming! Here come the fermentation tanks!
How do you get 99in tanks through a 96in door? Very carefully!
Jay hugs one of his babies, relieved we got them all in without a mishap.
Discovered there's red clay under Red Clay after digging the drains; who'dda thunk?!
Houston, we have the wood for our bar top!
The 2,000 lb Brite tanks were also too tall to fit through the bay door standing upright.
No worries! The RCC professional rigging team cowboyed up and got the tanks in on their sides with no damage! Shwoo!
The tap room is coming along nicely! Next in our lineup is the draft system installation!
Moving the fermentation tanks into place.
A hard day's work doesn't end with clean kegs; now we have to fill them!
Why yes, this guy did have valid ID!
Good people, good times!
The bourbon barrel cider is nearly ready!
We've clearly over-served this guy!