After my business trip was over, I extended my stay in Boston to visit Downeast Cider House located in East Boston. My extra day was Tuesday, exactly the day when their taproom is closed. So I sent an email to the Downeast Cider team and explained the situation. Luckily, Max replied that he would be happy to meet me at the taproom and sample a few ciders with me.
As for some background information, the first time I came to Boston two years ago, cider from the Downeast Cider House was the first Boston cider I have ever tried. And, frankly speaking, I instantly fell in love with. Furthermore, I was so fascinated with their cider that I even considered applying for the position of cider maker, which was open at the time. Downeast Cider House was established in 2011 by two college students Ross and Tyler who instead of taking the exams and graduating, prefered to make hard cider. Over the years the company has grown and expanded and the production site had to move from the first location in Back Bay to East Boston. As for the visit, Max let me try their regular ciders and special releases. Afterwards, Max gave me a tour of their premises and explained all production steps.
For their cider, the Downeast Cider team uses culinary and table apples such as McIntosh, Red Delicious, Cortland or Gala, which come from Massachusetts and surrounding states. The juice is pressed at the orchards and delivered to the facility in East Boston where it is fermented with a pale ale yeast. Once the sugar concentration drops to the desired level, cider is pasteurised at high temperature for 30 seconds. Subsequently, cider is either canned or eventually matured in barrels (special releases).
Their current canning line is capable of producing 90 cans per minute so during a 10-hour shift they can get lots of cider into cans! Also, Downeast Cider wants to upgrade their canning line with the beginning of the new year to a more effective canning line capable of producing 200 cans per minute.
In their taproom, I’ve tried their Original Blend (their flagship cider), which is the first cider they ever released, Double Blend, Drier Side, Aloha Friday (with pineapple juice), Drier Side Hopped Grapefruit, Celebracion (special release blended with lime and aged in tequila barrels), and Hard Arnold (special release blended with Earl Grey tea). I don’t have any detailed tasting notes for you as most of the time I was speaking to Max and asking all the details related to their cider production. But, you could tell that the Original Blend is used as the base for all of the ciders from their range. All ciders were unfiltered, with a similar level of sweetness, except for Drier Side, as well as the tartness. They were all dangerously easily drinkable and very tasty, which doesn’t necessarily mean that they were very complex or full-bodied. But they tasted good anyway. Only, I was the least fond of the Drier Side, which was very watery and thin. But as for my favourite, I couldn’t really decide between Double Blend, Drier Side Hopped Grapefruit, Celebracion and Hard Arnold. In the end, I thought that the Double Blend was my personal favourite.
I wish to thank Max from the Downeast Cider House for letting me try their ciders in the tap room, explaining all production steps and showing me around. Also, for being patient and answering my countless questions. Should I ever return to Boston, I’ll try to visit the taproom during opening hours.
For more information about the cider scene in Boston and tasting notes of the Original Blend and X Cunard No 44 from Downeast Cider, read my latest blog post.