Our friends at Bruhaha Nano Brewery asked us to help make a cider with eating apples from Windmill Hill City Farm. Eating apples are often used in more acid-forward ‘East Coast’ and American-style ciders. We harvested and pressed the apples at our friends Wilcox Cider then fermented the juice with our house yeast at Windmill Hill. A swift fermentation and little maturation time gave the cider a gently funky nose. This proved an unexpectedly pleasant feature, giving a fitting farmhouse feel to this city farm cider.