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