Stem Ciders News

Stem Ciders Launches Redesign and New Botanical Ciders: Westword

Leaves 4Pack

“Just a couple of weeks after announcing it had purchased the Post’s Howdy beer brand, Stem Ciders is debuting a new look and a new mantra, “The World Is Your Orchard.” The cider brand, which opened its first location in RiNo in 2014 and added a production facility and restaurant, Acreage, in Lafayette in 2018, teamed up with Boulder branding agency Interact on the refresh.”

Read more at Westword

Stem Ciders Buys The Post’s Howdy Beer Brand, Plans Big Growth: Westword

Howdy Beer

Stem Ciders, the growing cider producer, has purchased the intellectual property rights to the Post Chicken & Beer’s flagship Howdy Beer Western Pilsner, with a plan to increase production and sales — not just in Colorado, but in other states, including Texas, Tennessee and Oklahoma (for starters).”

Read more at Westword.

Teatulia Teas Does it again with Tea and Botanical Flavor Innovations; Featured in Recent Cider Collaboration with Stem Cider – Leaves: Cision PR Newswire

Carrot Ginger Tumeric Can

“Premier organic tea maker Teatulia recently collaborated with Stem Ciders as an ingredient provider for their new botanical cider: “Leaves.” At only 100 calories and zero grams of added sugar per 12 oz. serving, the Stem Cider flavor is part of the botanical cider series, focusing on fresh, botanical ingredients.”

Read more at Cision PR Newswire

Stem Ciders Releases Leaves and Carrot Ginger Turmeric as Two New Botanical Ciders: BrewBound

Carrot Ginger Tumeric 4 Pack

“As an ingredient-first cidery, Stem Ciders continuously draws inspiration from the fresh, all-natural fruits, plants, herbs, and spices available from our own gardens and kitchen pantries. Such is the case with Stem Ciders’ newest upcoming Botanical cider releases, Leaves and Carrot Ginger Turmeric.”

Read more at BrewBound. 

Off Menu with… Matt Ochs | Ghost Box Pizza: YellowScene Magazine

Mathew Ochs

“Matt Ochs isn’t afraid to talk about his challenges. Case in point: During a press tour, the chef de cuisine of Lafayette’s newly opened Ghost Box Pizza unexpectedly declared that pizza wasn’t in his wheelhouse. At a tasting later in the tour, it was clear he was extremely modest.”

Real more at YellowScene Magazine

Dining Buzz: Daily Camera

Pizza in Pan

“Ghost Box Pizza, 103 S. Public Road, is having its grand opening event from 4-8 p.m. March 28 at its Lafayette location.

Festivities include pizza, drink specials, a DJ, prizes and more. This newly minted eatery originated at Acreage Cider House as a pop-up pizza spot, which also served as a test bed for Ghost Box’s Detroit-style pie recipes.”

Read more at Daily Camera

9 New Restaurants Worth Visiting in Broomfield, Westminster, and Lafayette: 5280 Magazine

Pizza and Salads

Ghost Box Pizza began as a ghost kitchen concept out of Acreage by Stem Ciders during the height of the pandemic, but the cheesy-crusted pies were so beloved that Ghost Box opened its own brick-and-mortar in downtown Lafayette.”

Read more at 5280 Magazine

Stem Ciders Gets Into the Pizza Game With Ghost Box in Lafayette: Westword

2 Pizzas

“On December 20, 2021, a new contender opened at 103 South Public Road in Lafayette: Ghost Box Pizza. But the only spooky thing about this new restaurant from the Stem Ciders team is how it haunts your pizza dreams long after you’ve finished its Detroit-style pies.”

Read more at Westword

Celebrate National Pizza Day at Ghost Box: Fox31 News

Margherita Closeup

“Ghost Box is downtown Lafayette’s newest pizza joint from the team behind Acreage and Stem Ciders. Ghost Box recently opened in December or 2020 right in the thick of the pandemic. It was born out of a “ghost kitchen” at Acreage when the team started making pizzas.”

Read more at Fox31 News

A Denver Foodie’s Valentine’s Day Gift Guide: 303 Magazine

Raspberry Cider

“For those Denverites that you know would love a booze bundle, these local sips are sure to satisfy. Stem Ciders’ Raspberry Apple Cider ($8.99 for four-pack) is the perfect balance of tartness from the use of raspberry puree and apple cider base. The result is a beautifully dry, tannin-forward cider that gives just enough pucker to complement its crisp dry finish”.

Read more at 303 Magazine