Our Ciders

Two Broads Ciderworks is the story of two women who met in San Luis Obispo and bootstrapped a dream into existence. We celebrate apples from local orchards, explore heritage and heirloom apple varieties, and geek out about cider to anyone who will listen. These are our ciders…

Despairingly delicious offerings…

Mawage. Mawage is wut bwings us togever today. A clean and dry cider with honey florals. Perfect for sunny spring days.

  • Alcohol by volume: 7.7%
  • Carbonation: still
  • Apples: field mix from Bellevue Orchard in San Luis Obispo (no longer operating), Crimson Gold Crab from Santa Barbara County
  • Pairings: dried fruit, burrata, rosemary chicken, shortbread cookies

Some things are not expected to be that good, but they are.  Like hopped cider. Fermented to dryness, then judiciously hopped with Citra and Nelson Sauvin to bring out the hop aromatics without the aggressiveness. Flavor notes include citrus, mango, black pepper, and gooseberry.

  • Alcohol by volume: 7.07%
  • Carbonation: low
  • Apples: Braeburn and Granny Smith from SLO County
  • Pairings: ceviche, creamy brie, manchego, and goat cheese (nom nom nom).

It’s not dangerous, it’s delicious. A clean and dry cider with a candy-like aroma and flavor notes of stone fruit, citrus, minerality, and light spice. Perfect for hot days.

  • Alcohol by volume: 8.0%
  • Carbonation: low
  • Apples: Gala from Kern County, Crimson Gold Crab from Santa Barbara County
  • Pairings: chili, spicy Indian food, lemon pie, aged gouda

Come what may, kumquats and cider belong together. Apples from San Luis Obispo and Santa Barbara counties were co-fermented with organic kumquats. Like a love ballad from Moulin Rouge, together they sing with aromas of kumquat peel, tart apple-citrus flavor, and a dry finish.

  • Alcohol by volume: 7.7%
  • Carbonation: low
  • Apples: Gala from Santa Barbara County, Braeburn and Granny Smith from SLO County
  • Pairings: kale-gorgonzola-pear flatbread, creamy pumpkin soup, vanilla ice cream, all the brunch

…the fancypants series…

Las Reinas Amargas. Another barrel-aged offering this time with that Spanish acidity that is so cheese friendly. While the barrel character and tannin is not exactly to style for a Spanish cider, they complement the apple flavor beautifully.

  • Alcohol by volume: 7.2%
  • Carbonation: low
  • Apples: Bittersweet blend from Washington state
  • Pairings: Manchego cheese, meaty paella, Monday’s red beans and rice

Frost Cider. This is our version of an ice cider, a style made famous in Quebec. We pressed local apples, then the juice was frozen. As frozen juice slowly thawed, it released a more concentrated juice rich with flavor, sugar, and acidity. Only 25% of the original juice was used to make this cider. After a slow fermentation, the cider was left to age in neutral French oak for one year. Ours finishes a little drier than others, but still has a natural residual sweetness balanced with high acidity. With big, bold flavors of dried fruit and vanilla, this full-bodied sipper is great as an after dinner treat shared with friends.

  • Alcohol by volume: 16.1%
  • Carbonation: still
  • Apples: field mix from Bellevue Orchard in San Luis Obispo (no longer operating), Crimson Gold Crab from Santa Barbara County
  • Pairings: blue cheese, salty honey pie, apple crisp

Arkansas Black single varietal cider. This cider is barrel-fermented and barrel-aged for three months in French oak that previously held red wine. Flavors of orange peel, nutmeg and vanilla finish soft and dry. Special release only.

  • Alcohol by volume: 7.2%
  • Carbonation: low
  • Apples: Arkansas Black from Santa Barbara county
  • Pairings: Szechuan turnip (radish actually) cakes, lamb ragout, truffle cheese, a pool and a hammock

Our focus group couldn’t come up with a more appealing name for this one. Juice from heirloom and heritage apples was aged with medium toast French oak. Aromas of crème brulee with clean, tart apple flavors couple with a medium-full body and finishing dry.

  • Alcohol by volume: 7.4%
  • Carbonation: low
  • Apples: Roxbury Russet, King David, Golden Russet, Cox Orange Pippin
  • Pairings: croissant with lemon curd, bacon-spinach quiche, thyme-roasted parsnips

…smol batch…

Unapologetic in name, tartness, and funk. We have been hoarding this to serve at festivals because it is such a tiny batch. 100% crab apples from SLO Creek Farm (varietal is unknown, though we suspect it is Dolgo Crab) makes an earthy, tart, full bodied cider with a funk we know and love from sour beer and Rhone varietal wines. We have a 2017 and 2018 batch that are delightfully different.

  • Alcohol by volume: 8.5%
  • Carbonation: low
  • Apples: Crab apples, probably Dolgo Crab, from San Luis Obispo County
  • Pairings: rack of lamb, red beans and rice, blue cheese, bacon wrapped dates

Gold Rush apples from Creekside Farms on See Canyon Road is another of our rare offerings, featuring aromas of honey florals, flavors of nutmeg and orange peel, just enough tartness for balance, and finishing dry. Single varietal, single orchard.

  • Alcohol by volume: 8.5%
  • Carbonation: low
  • Apples: Gold Rush from Creekside Farm in San Luis Obispo
  • Pairings: heirloom melon salad

T crab, for short. This unfiltered cider is made with Transcendent Crab apples and looks like a Thai iced tea. In contrast it delivers minerality and acidity, bright without being too chewy. Single varietal, single tree.

  • Alcohol by volume: 8.5%
  • Carbonation: low
  • Apples: Transcendent Crab from Tim’s place in See Canyon.
  • Pairings: glazed pork, rosemary scalloped potatoes, pistachio ice cream


…in the works…

I Feel Pretty

…oh so pretty! I feel pretty and witty and gay!!!

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