BOCO Cider Taplist
English Style Cider 8.0% ABV
Heritage apple blend from Washington fermented with English Cider yeast, keg-conditioned with fresh apple juice. "Cider as cider should be."
Belgian Sour Cider 7.5% ABV
Balance of sweet, sour, and savory cider fermented with Belgian Yeast. Cider version of traditional Belgian Sour. "Cider for all the senses."
Belgian Heirloom 5.5% ABV
Juice pressed from heirloom apples grown in SW Colorado made in a white wine style.
MORP Malus (Aged in red wine barrels) 7.8% ABV
Colorado Heirloom apple blend aged in a freshly harvested red wine French oak barrel. Our barrel aged twist on fermented MORP (Montezuma Orchard Restoration Project) heirloom juice.“Hard cider stylistically influenced by California Chardonnay”.
Petrichor Cascade (Hopped Cider) 6.9% ABV
Western Slope of Colorado Apples dry hopped with Boulder grown hand picked Cascade Hops. "Smells like rain, tastes like lemons."
Passionfruit Pear Cider 6.1% ABV
BOCO passion fruit Pear cider is made with a combination of our English cider base and our sour cider base, finished with the addition of passion fruit and pear.
Peach Cider 7.5% ABV
This fan favorite is created by adding peach and pear juice to our English Cider base. The resulting "Peach Kiss" has underlying layers of apple, apricot, and pear.
Kinda Sour Cider 6.9% ABV
Sour cider base keg-conditioned with fresh apple juice to create a sweet and sour cider clash.
Kombucha Infused Cider 6.7% ABV
Sour Cider base infused with natural Kombucha made in Boulder for a tart blend that has a hint of apple vinegar.
Ginger Cider 7.5% ABV
A half pound of fresh ginger is added per gallon for a distinctive ginger with just a hint of spice. “If you’re a ginger fan this one is for you!”
Experimental Ciders currently on tap
Cranberry/Blueberry Tart Cider 7.5% ABV
Barrel Sour Cider 8.0% ABV
St. Vrain Chokeberry Cider (Guest tap) 6.9% ABV
This unique cider melds wild piquant berry and cherry aromas with a clean, dry, baked-apple-and-tannic-berry flavor profile. Finishes with a hint of black tea and a whole lot of newfound fascination for the aronia genus.