Savor the refreshing taste of our Chickasaw Plum Gose, a unique twist on the traditional German sour ale. This vibrant brew is infused with the tartness of hand-picked Chickasaw plums, creating a delightful balance of fruity sweetness and zesty acidity. With hints of sea salt and coriander, each sip offers a bright, thirst-quenching experience that captures the essence of summer in every glass. Perfect for warm afternoons or as a palate cleanser, this Gose will transport you to sun-drenched orchards with its lively flavor profile.

Chickasaw Plum Gose

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

The sugar rich, high-acid apple imparts tropical fruit notes to the cider akin to the fruity profile of newer hop varieties popular with brewers —6.9% ABV

Wash and core the apples, then chop them into small pieces. Place the chopped apples in a large fermentation vessel.

Prepare the Apples

Using a juicer or a food processor, extract the juice from the apples and strain it through a fine mesh sieve or cheesecloth into a separate container.

Extract Juice

In the fermentation vessel, combine the apple juice with water and the optional Campden tablets (if using). Allow it to sit for 24 hours to sterilize.

Mix Ingredients

After 24 hours, sprinkle the yeast over the juice mixture and stir gently to combine. If using hops, add them at this stage.

Add Yeast

Cover the fermentation vessel with an airlock or a clean cloth and let it ferment in a cool, dark place for about 1-2 weeks, or until bubbling stops.

Ferment the Cider

Once fermentation is complete, siphon the cider into clean bottles, leaving some space at the top. If desired, add sugar for carbonation.

Bottle the Cider

Seal the bottles and let them age in a cool, dark place for another 2-4 weeks before chilling and enjoying.

Age the Cider

Sugar-rich apples (such as Honeycrisp or Fuji)

Water

Yeast (Champagne or cider yeast)

Campden tablets (optional, for sterilization)

Hops (optional for additional flavor)

Sugar (for carbonation, optional)

KARMIJN DE SONNAVILLE

Fermented with the best cider apples, our dry hopped cider is moderately sweetened to balance the citrus and tropical fruit hop flavors—6.9% ABV

HOPOPOTAMUS

Fermented exclusively with apples grown in Montana and lightly sweetened with local Montana beet sugar. Cheers to Montana!—6.7% ABV

FULL MONTANA

Fermented with the best cider apples, this cider is moderately sweetened with local honey and served in a 5oz glass, hot or cold—10.4% ABV

CYSER

Fermented with a blend of bittersweet cider apples and heirloom desert apples. Aged in bourbon barrels and complemented with a Vermont Maple Syrup addition—6.9% ABV

BOURBON BARREL-AGED

Fermented and sweetened exclusively with the best cider apples—full of apple aromatics, moderately sweet and very refreshing—6.0% ABV

ORCHARD RUN

Fermented with the best cider apples and sweetened with pear juice from Oregon—moderately sweet with apple and pear notes that finish on a refreshingly crisp note—6.7% ABV

PEARFECTION

Make KARMIJN DE SONNAVILLE Recipe in just 4h . The sugar rich, high-acid apple imparts tropical fruit notes to the cider akin to the fruity profile of newer hop varieties popular with brewers —6.9% ABV

Karmijn De Sonnaville Recipe

Ingredients

Cider Ingredients

Method

Cider Preparation Steps