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New ciders for 2015! Bonny Doon Vineyard's Querry, Flag Hill Farm's Sapsucker, and Eden Ciders' Honeycrisp and Windfall Ice Cider.

New ciders for 2015! Bonny Doon Vineyard’s Querry, Flag Hill Farm’s Sapsucker, and Eden Ciders’ Honeycrisp and Windfall Ice Cider.

If you’ve been paying attention over the past few months you may have noticed our cider selection has expanded exponentially. At the moment we’re carrying more than 30 varieties of cider from whole swath of producers, both domestic and international.

Recent notable additions include Flag Hill Farm’s Sapsucker, Bonny Doon Vineyard’s Querry, and Eden Ciders’ Honeycrisp and Windfall Ice Cider.
Sapsucker is an organic cider—dry, and slightly carbonated, with plenty of funk from wild fermentation. At 9%ABV it’s one of the stronger ciders on our shelf.
Querry is a novel mix of 62% pear, 34% apple, and 2% quince juices. The mix is off-dry and extremely quaffable. This is the first cider from Bonny Doon, a Californian wine-maker.
If you’ve already tried Eden’s ice and regular ciders you know how special they are. Their new Honeycrisp and Windfall ice ciders don’t disappoint.
The Honeycrisp is a single varietal, with plenty of honey-sweetness, but featuring enough acid to balance out the overall flavor. It takes 4 lbs of apples to produce each 187ml bottle.
The Windfall, which we carry in larger 375ml bottles, contains juice from more than 30 heirloom apples from the Windfall Orchards in Charleston, Vermont. We can’t say enough about this stunningly complex ice cider. Look for notes resembling summer stone fruits that round out the wonderful apple flavors.
Teddy Applebaum is the Beer Buyer and BBQ Grillmaster (as well as part-time cheesemonger and chef) at Formaggio Kitchen Cambridge.

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Oktoberfest 2014

Monger and resident Germanophile Katrina dresses up for Oktoberfest!

This past Saturday, September 20th, marked the start of Munich’s most famous festival – Oktoberfest! Sixteen days celebrating Bavarian culture, agriculture, and, of course, BEER.

(more…)

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Ipswich's Celia, Element's Plasma and Glutenburg American Pale Ale

I’ve always eaten whatever I want, from ants to Uni, and all the more mainstream foods too. I grew up in a family famous for massive plates of steaming pasta and the ubiquitous bowl of warm bread to sop up the sauce my mom made. I’ve loved beer and wine equally as an adult; but more recently, beer was my focus as local craft brewers began popping up and producing amazing brews both traditional and far out.

However, over the past few years, I’ve had some digestive challenges that have forced me to change what I eat and drink. Based on elimination diets, I’ve learned my body has difficulty processing gluten, among other things. After several months of attempting to remove gluten from my diet, I feel great empathy for anyone who must remove one or more food categories from their diet.

No pasta, no bread, no beer, no crackers, no cakes, no cookies, no cannoli. Yes there are substitutes and some are very good, but corn or rice pasta doesn’t come close to traditional durum wheat pasta. Bread is one of the biggest challenges. Sometimes all I want is a slice of good levain toasted up and slathered with great butter… not gonna happen. Similarly, all I want is a cold glass of beer. (more…)

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Aged Beers at Formaggio Kitchen Cambridge

Aged Beers at Formaggio Kitchen Cambridge

Spring is here – at least that’s what the calendar says. For me, spring means cleaning, dusting off the shelves and in general, clearing out the gray left by the long, cold winter. While preparing for a white-glove inspection at Formaggio Kitchen this year, we happened upon two curious cases of beer. They were filled with an assortment of barley wines, sours, and stouts from 2010 and 2011 that had been stashed away by one of our previous beer buyers. Old beer? Why, of course! (more…)

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Porters

L-R: Maine Beer Co.’s King Titus, Pretty Things’ Once Upon a Time 1855, Harviestoun’s Old Engine Oil, Salopian Brewery’s Entire Butt, and D. Carnegie & Co.’s Porter.

Poor porter.

If there was a contest for most misunderstood beer style, the woebegone porter would probably win. IPA’s are perennial favorites, stouts are synonymous with winter, but porters are the forgotten little brother, constantly fighting for attention and respect.

A quick scan of beer literature (don’t worry, I did it for you) reveals a mess of confusion about exactly what the difference is between porters and stouts. A little more reading and you start to get to the bottom of it: there is no clearly delineated difference – in fact, it’s often in the eye of the beholder. (more…)

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Teddy in the Beer Section

In the Beer Section

I am excited about what 2014 will bring. As the new beer buyer at Formaggio Kitchen Cambridge, I will be delving further into an area of food and drink that has fascinated me for a long time. I look forward to continuing our strong focus on American craft beers – at the same time, I will be reintroducing select imports to our shelves. (more…)

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Uinta Brewing - Sum'r Ale

For your summer enjoyment, we would like to recommend a fantastic seasonal six-pack from Uinta Brewing in Salt Lake City, Utah – a blonde ale appropriately named Sum’r. It’s a “session beer” by definition which means it’s low in alcohol, very clean –  essentially, a brew designed for a “drinking session,” in which the modern idea is to try an array of beers. (more…)

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