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Metal House Cider (6 bottles)
Only 9987 available
$10 RAFFLE TICKETS
The Core of the Matter If there is one thing we need to make clear about Metal House it's their commitment to using the best apples possible. Matt and Kimberly pick from over fifty apple trees they have reinvigorated on their property, as well as from various historic orchards nearby. And there's a lot of "no's" when it comes to Metal House's apple talk. No conventional herbicides, fungicides, or pesticides, and no chemical fertilizers.
It's All About Style There's a lot of ways to peel an apple. And there's quite a few ways to make hard cider. Matt and Kimberly use the méthode champenoise to create Metal House Cider, having learned the process from Matt's father who is a winemaker in the Finger Lakes. It involves a double fermentation and disgorging, before final bottling and labelling. But what sets their cider apart? Each bottle of Metal House is rested on the lees for a minimum of 8-24 months before being disgorged and labeled. Oh and by the way, did we mention this is all done by hand?
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Save the date, reserve your spot, support the work of O+! The April 6 gala will feature a live and silent auction of artwork, music experiences and more donated by our alumni and friends, plus live music (including performances by O+ alumni), and yummy food and drinks.
Sponsorship opportunities are available. Please email: email@example.com
We hope you can join the Board of Directors, staff and alumni for a super fun O+-style party celebrating our 10th year of empowering communities to take control of their collective wellbeing through art, music and wellness.