Search Results: hale & true
Philly will enjoy its first collaboration between two homegrown urban cideries: Hop Together, a strawberry hopped cider made by Hale & True Cider Co. and Kurant Cider. This cider, born of friendship and cooperation, is set to be released on Saturday, March 7. Hale & True owners Risa and Kerry McKenzie and Kurant owners Mike…
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Was your New Year’s resolution to try your hand at DIY cider making? If so, and you live in the Greater Philadelphia Area, you’re very much in luck: Hale & True Cider Co., an urban cidery and taproom that opened in May of 2018 in Philly’s Bella Vista neighborhood, is offering its first-ever cider-making course, which…
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We’ve been alongside our contributor Kerry McKenzie as he and his partner Risa have undertaken the journey of opening an urban cidery in Philadelphia. In addition to writing other articles for Cider Culture, he documented a few steps of this arduous process in features for us, from coming up with the original idea, to juggling the infinite logistics of…
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Cider Culture’s very own contributor, Kerry McKenzie, has been giving us insight about the process of starting a cidery in Philadelphia through a series of articles, from the original idea, to signing the lease, to hammering out the many, many logistics. He and his partner (in both business and life) Risa are closing in on the…
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This is part two of a three-part series on the starting of Hale & True, a Philadelphia-based cidery. You can read part one here. A cidery conjures up specific imagery in my mind. The cool, reflective glow of stainless steel fermentation tanks. The sweet smell of fresh cider mixed with the hint of bread from…
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Big news for cider in Philly! We’re extremely excited to learn that our very own Kerry McKenzie and his wife Risa, have signed a lease on a space for their upcoming cidery and tasting room in Philly’s Bella Vista neighborhood. The cidery — dubbed Hale & True — will be located at 613 S. 7th…
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It was in a 500-square-foot apartment in Old City Philadelphia that I made my first batch of cider. I poured a gallon of store-bought apple juice into a one-gallon carboy, added yeast and watched it ferment over the next couple weeks. The result was a naturally dry, fizzy, delicious, 6.5% ABV cider. Four years later,…
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Nope, we’re not gonna do it — we’re not going to give in to either side of the Valentine’s Day debate. We’re not going to say that “love sucks” because, in fact, we love love and think that the world could use a whole lot more of it. But we’re also not going to lean…
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Floral, honey-sweet and sporting a beguiling juicy texture, plums are such a wondrous stone fruit. In summertime, we like to snack on them by them by the pound and search farmers markets for heirloom varieties, like Jubilee and Black Ruby. In the winter, we’ll happily take our plums baked into a dense cake or sliced…
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There’s a trio of fresh and slightly unexpected flavors that we’ve seen popping up in ciders lately: yuzu, ginger and lemongrass. Each of these are unique ingredients in their own rights, and together, they speak to flavors found in different Asian cuisines. Yuzu is a citrus fruit closely associated with Japanese food, but it’s actually…
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One of the most exciting parts of the craft beverage industries is that they are always in flux. In the cider world, we see this all the time: Cideries open (and sometimes close), new products or techniques shake things up, and new people come onto the scene, bringing with them fresh ideas and perspectives. The…
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Philadelphia is a beer town. Or, perhaps it’s more accurate to say, it was a beer town. Now, this scrappy East Coast city that I’ve called home since 2004 is a beer town, a cider town, a wine town and a cocktail town. The tastes of locals, students and transplants have evolved and expanded over…
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