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Green Bench Brewing's Mead & Cider Program

Green Bench Brewing's Mead & Cider Program in St. Petersburg, Florida

Green Bench Brewing launched the Mead & Cider program in 2015, and has been steadily ramping up production since then. The majority of their ciders are served out of the tasting room in St. Petersburg, but they have begun to release limited numbers of kegs around the local area in July of 2016, with bottle releases slated to start later this year. Green Bench is also in the initial phase of a major expansion that will see a huge increase in our barrel aging program. Along with that, they have the capacity to start working with spontaneous cider fermentation on a larger scale, and increase our distribution of both the ciders and meads out of the local area.
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Green Bench has a number of core ciders that are available year-round, and always have a few taps devoted to seasonal and experimental ciders. Their hope is that they can offer a wide variety of styles to choose from, and show the folks who step in the tasting room that there is a lot more to cider than what you might find at your average bar.
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Mead and Cider lineup includes:

Farmhouse Cider: (6.7% abv): A humble bow to some of our favorite cider makers from Normandy. The Farmhouse Cider is a spicy and complex semi-dry.

The Northerner: (6.3% abv): Apple juice and Michigan Montmorency cherries are fermented along with local orange blossom honey to make this session cyser light, tart and bubbly.

Rooftop Cider: (5.5%abv): Honey from our very own beehive on the roof of the brewery and apple juice are fermented together to create a semi-sweet cider that is crisp, citrus-y and floral.

Abricot: (7% abv): Fresh apricot and apple juice fermented with farmhouse yeast and aged on white oak. Spicy and tannic, with delicate sweetness from the fruit.

Pinellas Peach Cider: (6% abv): Fresh peach puree is fermented with apple juice and then dry-hopped with Amarillo to enhance the tropical nose.



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