Hard Apple Cider fermented with seasonally available Colorado-Grown, Western Slope apples, gluten-free, Vegan
Brewed with: fresh pressed apple juice, brewing sugar, ale yeast.
Brewed with fresh apple juice from Talbot Farms in Palisade, Colorado. Fourth, fifth, and even sixth generations operate Talbot on the Western Slope. We induce fermentation, bringing the term “hard” to the “cider” dance.
The term “Scrumpy” is often referred to strong ciders made in West Country of England. Scrumpy likewise denotes local, small batch brewing of ciders as opposed to the mass produced alternative. Which is consistent with CooperSmith’s hand-crafted philosophy and culture.
“Scrimp” is a term of absolute slang, meaning small or withered apple. “Scrimp” gave way to “scrump,” which refers to stealing fruit. “Scrumpy” can be applied to small, homemade ciders as well as those produced and distributed commercially.
Scrumpy can be dry or sweet, often cloudy in appearance, and is usually still rather than carbonated. Due to the amount of fermentable sugars available for conversion by the yeast into alcohol, Scrumpy is high in ABV (Alcohol By Volume). To quote the Urban Dictionary:” It is suprisingly refreshing and can be consumed in vast quantities; providing the drinker does not want to use his legs for the next five hours.”
In West England the cultivation and production of cider gives us terms like “scratting,” “racking,” “pomace,” and “must.” At CooperSmith’s a concoction of 50% stout and 50% hard cider was referred to as a “Snakebite,” a cousin of the English “shandy.” Former president Bill Clinton was refused a Snakebite on a visit to Ireland in 2001, the pub manager citing local laws against serving a concoction that potent.