Stem Ciders’ newest experimental cider release is truly one small step for cider, and one giant
leap for cider-kind. CAPSTONE is an experimental hoppy cider with raspberry and Meyer lemon created in collaboration with Advanced Space. The Westminster, CO-based company, which supports the sustainable exploration, development, and settlement of space, and owns and operates the CAPSTONE mission, among the earliest successful launches supporting NASA’s Artemis missions. The Cislunar Autonomous Positioning System Technology Operations and Navigation Experiment or CAPSTONE, is a pathfinding mission to better understand the characteristics of the future orbit of the lunar Gateway, which will support returning humans to the Moon.
Read more on Space.com
“Try a hard cider at this RiNo staple. Stem Ciders has a variety of delicious hard ciders in unique flavors like lavender, pear, and salted cucumber. They also offer beer, wine, and snacks. The taproom has places to sit and play boardgames, along with special events like music and trivia nights.”
Stem Ciders RiNo Reservations
Read more on Travel Lemming
“Most recently, Plummer partnered with Stem Ciders on a new mushroom-infused release. The Neural Nectar, part of Stem’s botanical series, is a lemongrass cherry limeade made with lion’s mane extract. With a prominent cherry lime flavor profile, the lemongrass and mushroom extract add notes of complexity and earthiness to the drink.”
Read more on Denver Life Magazine.
“Stem Ciders opened its first taproom in RiNo nearly a decade ago; in September, it announced that the original location would become home to the Howdy Bar, and it would move into the former Preservery space at Backyard on Blake, 3040 Blake Street.
After a few quiet weeks of operations in the new, 2,500-square-foot building, Stem Ciders will celebrate the grand opening of this location now through December 3 with live music, food and drink specials and giveaways, including the chance to win free cider for a year.”
Read more at Westword.
“Mushrooms of all varieties are having a moment in Colorado. So it felt only appropriate for Stem Ciders to celebrate the state’s fascination with fungi by teaming up with Jake Plummer, former Denver Broncos quarterback and co-founder of MyCoLove Farm, a full-scale medicinal and culinary mushroom farm in Fort Lupton, CO, on their newest cider release.”
Read more at The Brewer Magazine.
“Stem Ciders opened its relocated Denver taproom with a full kitchen, offering a smaller and slightly more casual menu than it has at its Acreage restaurant in Lafayette. Executive Chef Matthew Ochs oversaw the creation of the menu for the new facility, iin the space at 3040 Black St. formerly occupied by The Preservery, which operates from 11 a.m. to 10 p.m. daily and offers 20 taps of ciders, as well as cocktails, wine and a few beers.”
Read more at Denver Business Journal.
“Up a steep hill on the east edge of town is Acreage by Stem Ciders, a high point in both the topographic and culinary landscapes of Lafayette. Here, diners can enjoy panoramic mountain views from the light-filled main dining room, the outdoor deck beside a firepit, the gravel-paved cider garden, or the Back Forty, a drinks-only area that includes a playground, yard games, and Adirondack chairs. (Yes, it’s perfect for little ones who don’t tolerate long periods at the dinner table.) You’ll be hard-pressed to find a seared salmon cooked to as buttery perfection as the one on the menu, alongside other comforts such as duck confit poutine, Bavarian pretzels, and patatas bravas. Also to crave: carefully constructed entrées, including cornish game hen with polenta cakes, bison burger, and braised short rib that pair perfectly with a Stem cider (or a cider slushie) on tap.”
Read more at 5280 Denver’s Mile High Magazine
“As the director of innovation and quality for Denver’s Stem Ciders, Patrick Combs prefers to think like a painter. And artists require the right medium. Every five days, the urban cidery sends a truck driver to southern Washington to retrieve freshly pressed culinary and dessert apples that will then be fermented with white wine yeast, creating what Combs calls a “blank canvas.” He then fills his culinary palette with lemongrass, oolong tea, turmeric, and grapes, creating ciders evocative of rosé wine or a salted-cucumber snack. “One of our cofounders jokes that our official slogan should be, ‘Wow, that’s actually pretty good,'” Combs says, laughing.”
Read more at Food & Wine
“Stem Ciders, at 2811 Walnut St., will slide a few blocks down from its home of nearly a decade to 3040 Blake St., replacing the recently closed restaurant The Preservery. The move will enable Stem to add a full kitchen and bar program, as well as expand other attractions like live music. It will also boast a rooftop patio.”
Read the full article at The Denver Post
In collaboration with the Denver Zoo, Stem Ciders recently released Flockstar, a combination of its Hibiscus and A Salted Cucumber ciders with a big splash of watermelon juice for added depth and melon flavor. The vibrant pink of the cider is a nod to the flamingos that live at the zoo! Use Stem’s cider finder to scoop up some Flockstar near you.
Read the full article at Cider Culture