We’ll be pouring your favorite ciders and meads this Saturday at Brewgaloo in Raleigh! Brewgaloo is the largest beer/cider/etc. festival in NC and will be taking over downtown Raleigh. If you live in the Triangle area, please come see us! More info and tickets here.
Brewgaloo line up:
Pomona: Semi-dry flagship apple cider
Good Queen Bess: Cider with lavender and wildflower honey
Golden Hind: Lemongrass cider
Viking Blood: Barrel-aged cherry cider
Black Sheep: Black currant and agave mead
Bluebeard: Blueberry and coriander mead
Zephyrus: Cider with candied orange peel and fresh ginger
Join us this St. Patrick’s Day for Meat & Mead, a celebration of the end of winter and the coming warmth and fertility of the land. We’ll anticipate the vernal equinox with the release of BOUDICA, mead fermented with Irish Breakfast tea and clover honey, named for the Celtic Iceni queen who repelled occupying Roman forces. Celtic-inspired, mead-infused meats (and non meats) will be available to for a small donation for our local Friends2Ferals. Lots of other fresh meads and ciders will be on hand as well. Cheers, to fellowship and warmth, to rebirth and renewal!
More inormation here
Join us Saturday, September 2nd as we celebrate our 4th year anniversary(!), featuring:
Scarecrow release (chai cider)
The Mayan release (pineapple sage mead)
Viking Blood (barrel-aged cherry cider)
Apple-pressing demonstration with complimentary freshly-pressed juice
Cider and mead-based food pairing (while supplies last) with your donation to Friends2Ferals
Evening firepit with s’mores (weather permitting) and merrymaking
Fellowship with the ciderists/mazers, plus your favorite cider-slinger, Chris!
What’s the best way to watch the first total solar eclipse visible in the continental US in 38 years? With a real cider or mead in hand! Join us Monday, August 21st to watch this celestial event. We’ll release a new summery cider that day, made with NC cucumber and cantaloupe.
Although Black Mountain is not in the path of totality, from our location the moon will block the sun 98.9%. The partial eclipse will begin around 1, and the maximum eclipse will occur at 2:38 PM. The partial eclipse ends at 4:01 PM. Bring your eclipse glasses!
Join us Saturday, June 17th, as we celebrate the approach of the summer solstice with a day of cider, mead, and merrymaking! Midsummer, or the summer solstice, is vital to our craft as a fertile summer is necessary for the bountiful apple harvest on which we rely to make cider. We honor midsummer with the release of The Basilisk, cider with basil and honey, and some summer-inspired meads as well. Cider sangria will also be available! We’ll light a fire pit in the evening, make s’mores, and reflect on the summer’s abundance.
A spread of cider and mead-based foods will be available in exchange for donations to Friends2Ferals, with whom we work to care for the feral cat population at the Eastside Business Park where Black Mountain Ciderworks + Meadery is located.
The sun is universally acknowledged as the source of life, fecundity, and fertility. It has been worshipped by all cultures across the earth. This event will bring together myth and legend, offering new and old ways of the celebrating the turning of the season. We invite you to a celebration of not only the sun and its life-giving energy, but of the life and light within each of us. Summer-solstice-related costumes, props, and activities are welcome, as are pets (and behaved children are allowed).
This St. Patrick's Day, we offer you A Modest Proposal: join us as we release Zephyrus, our spring cider with candied orange peel and fresh ginger! Zephyrus is the personification of the West Wind that ushers in the warmth and fertility necessary to grow, ripen, and harvest our cider apples, and we honor him with this bright and spicy seasonal offering.
And since it’s St. Patrick’s Day, we’ll also be releasing Boudica, barrel-aged semi-sweet Irish breakfast tea mead, named for the Celtic warrior Queen of the Iceni who led a rebellion against Roman forces around the year 60 AD in Britannia. This bold, tannic sessionable mead is the ideal fierce companion to your St. Patrick’s Day revelry!
Cider and mead-inspired Irish hors-d'oeuvres will be available for which we’ll be accepting donations that will benefit local feral cat rescue organization Friends-2-Ferals.
Children and pets are welcome, as always!
RSVP on Facebook
This Saturday we're releasing Blue Christmas, our seasonal blueberry and cardamom cider with honey! We'll also release a special holiday batch of Viking Blood, our barrel-aged cherry cyser, and both will be available to take home in growlers.
We've just installed a few more taps and are serving more ciders and meads, including Pomdemonium, our pomegranate and clove cyser, and Brazen Head, a bochet (caramelized honey mead). And we're serving up mulled apfelwein every night to keep you warm and happy, so come see us soon! Cheers!
Please join us on Saturday, 3/19, as we celebrate the release of Zephyrus, our Spring cider with fresh ginger and candied orange peel. Named for the west wind that brings in the Spring. Zephyrus offers a velvety orange-oil caress followed by a spicy, correcting slap of ginger. We'll have a pot of stew to sharel, and non-alcoholic options as well. Our barrel-aged Irish Breakfast Tea + honey cider, Boadecia, will have just been freshly released (on St. Patrick's Day), so come enjoy these two new ciders and our hospitality! No fee; all ages and pets welcome!
Bring your sweetheart on Saturday 2/13 for some cider and chili! We’ll have a large pot of chili to feed you (vegetarian option, too), and some new ciders for your drinking pleasure. Come try The Churchill, cider made with elderberry, elderflower, and honey; and Golden Hind, our lemongrass + honey cider. Admission is free. Children and pets welcome!
Please join us in our celebration of Yuletide and the Winter Solstice! We’ll release The Holly King, our winter blend made with crab apples, black currant mead, honey, and vanilla.
According to folklore, during the solstice the Holly King seizes control from his fair-weather counterpart, the Oak King, who will in turn regain control during the Summer Solstice. As the Holly King is victorious with his reign of long nights and bitter cold, we celebrate not because of his victory, but despite it; our harvest was bountiful and we continue to eat, drink and revel--regardless of the cold--until the Oak King comes again to bring us warmth and fecundity, leading to another plentiful harvest. We will honor the Yuletide with the usual merrymaking, cider, wassail, mulled cider (non-alcoholic and traditional), cider-based food samples, and an evening fire-pit with s’mores. Admission is free and children/pets are welcome.
Late Autumn is the time to celebrate "the merry triumphant encounter with the world in the act of eating and drinking, in which man partakes of the world instead of being devoured by it." (From Mikhail Bakhtin's "Rabelais and His World" ).
Black Mountain Ciderworks & Meadery invites you to partake in our Rabelaisian Feast, which will feature an outdoor apple pressing, pulled pork and fixins, apple tasting, mulled apfelwein, wassail, gluhwein, non-alcoholic mulled juice, and fire pit with s’mores. The food and beverages will be ready at 2; we’ll do our outdoor pressing demonstration at 3; and we’ll start the fire around 5. We’ll also be releasing this year’s batch of Blue Christmas, our blend of blueberry-cardamom mead and cider. Join us for a day of celebratory eating, drinking, and merrymaking! Admission is free and children/pets are welcome.
P.S. On the day before (Nov. 17th, Black Friday), we will release this year’s Pomdemonium, a blend of cider and pomegranate-clove mead.
Please join us in celebration of the harvest and Halloween with the release of this year’s Croatan, our sweet potato cyser! At the Ciderworks we’ll also have cider-based food samples, non-alcoholic juice for the kids, apples, warm gluhwein (mulled cider with spices), wassail, evening fire pit with s’mores, and an outdoor pressing demonstration. Admission is free and children/pets are welcome.
Join us in celebration of the fall and start of the harvest as we release Scarecrow, our fall cider made with masala chai tea (from Dobra Tea in Black Mountain) and honey. We will have Scarecrow-based food samples (apple butter, braised pork shoulder, etc), non-alcoholic juice for the kids, apples, and an outdoor pressing demonstration. The food will be ready around 3:00 and the pressing demo will be around 4:00. There will also be a fire pit with s’mores later in the evening around 7:00. Attendance is free and children/pets are welcome. The fall is the most important time of year for a cidermaker, so please come share in our bounty!
More about Scarecrow: This is a fall/winter cyser, made with apples, honey, a the masala chai tea blend from Dobra Tea in Black Mountain. This is the same blend Dobra uses in their non-alcoholic "cider" they sell in the fall and winter, for which we provide the juice. Scarecrow is a departure from many fall seasonal beverages that focus on pumpkin spices which can be overpowered by nutmeg or cinnamon. The tea blend we use is more balanced and pairs naturally with cider and honey. Scarecrow is a semi-sweet cyser and will be available not only in our tasting room, but in bars/restaurants in the Black Mountain and Asheville area.
It's our birthday! Mid August marks TWO years of legal fermentation for Black Mountain Ciderworks, plus Master Ciderist David celebrates his birthday on the 17th and Cider Monger Jessica's birthday is the 18th. So please come celebrate with us! We'll have food, fellowship, and an outdoor pressing demonstration. And, Viking Blood returns! That's our sporadically-released blend of cider and barrel-aged cherry mead. Attendance is free and children/pets are welcome.