Made from McIntosh and English bittersweet apples, the cider has depth and complexity due to the yeasts used for fermentation that were found naturally in the apple orchards. It’s a little sweeter, unfiltered and with a hazy but less acidic taste.Ī new cider that Artifact released in July, Magic Hour ($7 for 16 ounces), will also be on tap. Made with cider fermented on rum-soaked oak chips, Feels Like Home ($7 for 16 ounces) is another popular, long-running cider that has a more balanced flavor profile than Wild Thing. It has an acid-forward and semi-sweet taste. Wild Thing ($7 for 16 ounces), made from 100 percent McIntosh apples, is an easy-drinking cider that “invokes apple picking in the fall,” Mazar said. Long-running ciders such as Wild Thing and Feels Like Home will be joined by ciders not found in stores such as Rox, and Between a Rock and a Hard Place. On opening weekend, Mazar said there will be seven drinks on draft, two of which will be cellar projects. “In this facility, we can do more small batch, experimental ciders than we have ever been able to do.” “Cider can be broad and diverse, and we have a lot of options available to showcase that,” Mazar said. There will also be non-alcoholic ciders on draft. The taproom is rigged with 14 tap lines that will feature its popular ciders alongside special ciders Mazar called “cellar projects” – ciders that have not been available to the general public and have been kept in reserve specifically for the taproom. The taproom has a seating capacity of 46, and gives patrons a view of the large metal tanks in the production cellar. The 850-square-foot space has high-top tables, white walls and large windows for a bright ambiance. The taproom, located at 34 North Maple St., is just off the rail trail and has an eye-catching white wall painted with green streaks that can be seen when the facility’s garage door is open. “It’s a place not only for cider fanatics but also for someone nearby wanting to come by for a drink and food.” “We really wanted a space that is warm, welcoming and fun,” Mazar said of the taproom. Mazar, the business manager, and Bhatt, the chief cider maker, decided to move operations back to western Massachusetts last year, and its Florence location has housed all production capabilities since February, where they plan to produce up to 100,000 gallons this year. The taproom is holding a preview weekend this Saturday and Sunday.Īrtifact originally opened in Springfield on Gasoline Alley in 2014 before moving to Everett where the company grew from producing 500 gallons of cider to making more than 40,000 gallons of cider. We are beyond excited to be opening the doors.” “It’s a place for people to come share ciders with us. “We celebrated our five year anniversary last month, and we’ve always wanted to have a taproom,” said Jake Mazar of Amherst, who co-owns Artifact with childhood friend Soham Bhatt, who lives in Cambridge. 8, giving the public a look into the craft cider company’s production cellar as well as selections not found on store shelves. FLORENCE – Artifact Cider Project officially opens its newly constructed taproom Aug.
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