Made just for lovers this Valentine’s Day, our Short’s Brewing Co. and Starcut Ciders Yours and Mine two pack is a match made in heaven. Comprised of one, 22 oz bottle each of Hot Loins (Experimental Brown Ale brewed with honey, rose hips, and cinnamon) and Bareback (cider fermented with pomegranate, passion flower, and vanilla) this two pack filled with aphrodisiac beverages is available exclusively at Short’s Mart in downtown Bellaire for the sweet, sweet price of just $19.99. Give the gift of a #Shortsgasm this Valentine’s Day.
January in Northern Michigan has us dreaming of warmer days. So much so, that we timed the release of our next wild cider with this dark and gloomy Friday. Fermented with Northern Michigan apples and aged on lemon zest, our first Erraticus release of 2017 has us feeling feisty, funky, and just a little bit zesty!
Erraticus 8 is a wild cider aged on lemon zest. Straw-colored and slightly hazy, the eighth cider in our Erraticus series has scents and flavors reminiscent of a Farmhouse-Style cider. Scents of funk, apple, and lemon are complemented by a flavors that are tart, zesty, and funky. Erraticus 8 is very refreshing and finishes both dry and crisp.
On sale now at Short’s Brewing Company and Short’s Mart in Bellaire, MI, you can take home 750 mL of the good stuff for only $11.00. Try it on tap for a limited time only or pop a selection of available Erraticus bottles at your table (Erraticus 1, Erraticus 5, Erraticus 6, and Erraticus 7). No matter how you choose to imbibe, we guarantee Erraticus 8 will have you feeling warm, sunny, and mighty fine.
We’re flowing into 2017 with a brand new bottle of Wild Cider, Erraticus 8! To be released on Friday, January 20th, Erraticus 8 is a Wild Cider aged on lemon zest. Packaged in 750 mL bottles, Erraticus 8 is a member of our rare, wild cider series, Erraticus. Erraticus 8 will ONLY be available at the Short’s Brewing Company pub and Short’s Mart in downtown Bellaire, MI. $11.00 per bottle, no limit.
NOW HIRING IN ELK RAPIDS: PACK LINE WORKER
Have you always wanted to be part of the packaging and shipping process for Short’s Brew and Starcut Ciders? You’re in luck! We now have an opening at our Elk Rapids Production Facility for a Pack Line worker! This is an at-will, full-time, hourly position.
Our Pack Line workers are responsible for setting up and breaking down each bottling, kegging, and canning run; loading glass; prepping the bottle labeler; building and staging packaging; and packing full cases. Pack Line workers also shrink wrap finished product on pallets, move product into the cooler or warehouse, and fill and clean draft kegs. In other words, no job is too big or too small – if it needs to be done, our Pack Line Workers will find a way to ensure that the bottle, can and keg run needs are met!
If you’re looking for a career where you can put your superhero strength, packaging skills, and love of beer to good use in Northern Michigan, submit your cover letter/resume and apply here!
Applicants must be 21 years of age. Applications must be submitted by Thursday, January 5, 2017.
Apply now at: http://shortsbrew.com/careersatshorts
NOW HIRING IN ELK RAPIDS: PRODUCTION BREWER/CELLAR WORKER!
Calling all self-motivated, detail-oriented, tank-cleaning, beer-making night owls! We are now hiring in Elk Rapids for a Production Brewer/Cellar Worker. This is a hybrid position that involves cellaring and third-shift, weekend brewing at our Production Facility in Elk Rapids. This position is an at-will, full-time, hourly position.
The Production Brewer/Cellar Worker’s daily work includes all steps of the brewing and cellaring process, as well as administrative work to keep the brewhouse and cellar organized and consistent. Cellar duties include cleaning and sanitizing fermentation and conditioning tanks, transferring beer from tank to tank, monitoring the fermentation of beer, carbonating beer to the correct level, as well as cleaning and sanitizing product lines, other equipment and the cellar in general. Brewing duties include following monitoring, organizing, and storing raw ingredients; following the brew schedule; following recipes and established brewing methods; monitoring fermentation; and handling yeast management and pitching.
Ready to put your amazing mash-paddling and zahm’ing skills to use in Northern Michigan? Submit your resume and apply today! Applicants must be at least 21 years of age. Applications must be submitted no later than Thursday, January 5, 2017.
Apply now at: http://shortsbrew.com/careersatshorts
This past summer, our head cider maker, Tony “T$” Hansen, sat down to make his Christmas list (what can we say? He likes to send his letter to the big guy at the North Pole early, he’s pretty sure it increases the odds of getting everything on his list). He sat downstairs at the Short’s Brewing Company Production Facility and barricaded himself at his desk in the brewer’s office. No one, not even Tyler (Director of Quality), was going to interrupt his holiday preparations. Hemming and hawing, he asked aloud, “What do I want for Christmas this year?”
Stumped. Tony cracked open a fresh bottle of Spruce Pilsner, (a favorite of the Short’s-i-verse), took a sip, and closed his eyes. As the delectable brew hit his taste buds visions of spruce dongers and fresh pressed apples danced in his head.
“Eureka!” Yelled Tony.
Turning to Kyle (who was visibly startled by Tony’s exclamation) T$ explained “The best way to celebrate this holiday won’t be singing loud for all to hear or waiting for jolly old St. Nick . . . The best way to spread Christmas cheer will be sharing spruce cider with friends far and near!”
Shaking his head, Kyle closed his computer and headed off for his long drive to ‘Kasky. He had cows to check on and for God’s sake, it was only August anyway. Why was Tony worried about Christmas? Why was Tony speaking in rhymes?
Jumping into the Tony mobile, T$ set a course for Beer Camp, our top-secret barrel aging facility, and set to work. The spirit of Christmas had filled him and he no longer cared what Santa brought him. He had only one mission in mind. He juiced and he steeped and he sprinkled Christmas cheer. For added effect, he even strung garland, wrapped lights, and hung hand cut snow flakes from the ceiling. The finished product? The final 2016 installment of our Erraticus Series, Erraticus 7, AKA the world’s tastiest, wild fermented spruce cider and a very festive looking beer camp.
Erraticus 7 is a wild cider fermented with Michigan apples and aged on Northern Michigan Blue Spruce tips. Light straw in color with a slight haze, Erraticus 7 smells of bright apple, farmhouse funk, and crisp spruce. Farmhouse and apple flavors up front lead into complementary pine flavors before a dry and slightly tart finish. Overall, Erraticus 7 is well balanced and very drinkable.
Released today (a full 8 sleeps before the most wonderful day of the year). Erraticus 7 is ready for your holiday celebrations! Forget the sable (what is a sable anyway?) and slip a bottle of Christmas tree cider under the tree. Each 750 mL bottle will only set you back $11.00, so you can pick one up for Aunt Sue and Cindy Lou Who, too. Bottles are only available in Bellaire, MI at the Short’s Brewing Company pub and Short’s Mart, so you’ll have to make a trip up to good ‘ol Antrim county to score your stash. It’s been snowing for days, so pop your skis in the car and drive carefully. We’ll see you at the pub!
Starcut Ciders, a craft cider brand produced by Short’s Brewing Company, is celebrating two years handcrafting hard ciders this month. Launched at the Short’s Brewing Company pub in November 2014, Starcut Ciders began bottled cider distribution in August 2015. Experiencing tremendous growth, in just two years Starcut Ciders is now the third largest cider maker in Michigan and a strong regional brand.
Regularly distributed in Michigan, Pennsylvania, Ohio, Indiana, Illinois, Wisconsin, and Colorado, the company has sold approximately 315,000 liters or 2,700 barrels of hard cider in 2016. According to Short’s CEO and Creative Engineer, Joe Short “We are thrilled to have created a locally grown brand that’s connecting with consumers in Michigan and throughout the Midwest. Between artwork by the legendary Don Pendleton and the well balanced and unique ciders crafted by our team, we’ve found a winning combination.”
According to the company’s Head Cider Maker, Tony Hansen, cider fans have much to look forward to in the years to come. “We have a lot of exciting cider projects happening soon including a bottled sparkling cider to be released at our Starcut Ciders Celebration (February 25th, 2017), a new fruit cider, and a handful of experimental ciders. We also plan to increase our number of Erraticus wild cider and barrel aged offerings in the new year.”
In 2017 the company will continue to distribute flagship ciders Octorock (semi-sweet) and Pulsar (semi-dry) and three seasonal varieties; Immortal Jelly, Squishy, and Phuzz. In addition to the ciders distributed by Starcut, the company will continue to bottle their Erraticus Series. Erraticus is a series of rare, small batch, wild ciders fermented with apples sourced from Northern Michigan orchards. Erraticus 5 and Erraticus 6 are currently available for sale at the Short’s Brewing Company pub and Short’s Mart in Bellaire, MI. Erraticus 7, a spruce cider, will be released later this season.
In case you’ve never taken an American history course, we’re here to fill you in. Despite their puritanical beliefs, it’s widely assumed that our friends the Pilgrims knew how to throw a party. Between a lack of potable drinking water and the difficulty found in storing the fresh stuff, hard cider was not only the tastiest, but one of the safest beverages for the first colonizers to consume. With mugs of home brew and wild fermented, hard apple cider in hand, they gave thanks for friends, family, and dry land in November 1621.
So in keeping with tradition, we’re thrilled to be releasing the sixth cider in our Erraticus series just in time for your Thanksgiving feast. Erraticus 6 (6.4% ABV) is an oak aged wild cider fermented with Michigan apples and Black Currants. This wild cider has a light purple hue and an aroma reminiscent of Pinot Noir with notes of fig, currant, apple, and oak. Erraticus 6 erupts with a burst of oak and tart currant flavors that lead into a finish that is well balanced and dry.
Available only at the Short’s Brewing Company pub and Short’s Mart, you can take a bottle of this historical nectar home for only $18.00. Party like the pilgrims this turkey day, bring Erraticus to the table!
P.S. Looking for more cider-filled Thanksgiving inspiration? Check out our list of cider spiked holiday recipes.
Join Starcut Ciders at Short’s Brewing Company for the release of the 6th wild cider in our Erraticus Series. Erraticus 6 is an oak aged wild cider fermented with Michigan apples and Black Currants. Erraticus 6 will be sold exclusively at Short’s pub and Short’s Mart in 750mL bottles, $18 each.
To learn more about the Erraticus series, please visit: http://starcut.co/erraticusseries
Don’t let your Turkey Day menu throw you for a loop. We’ve got five Starcut Ciders recipes lovingly crafted by former Short’s Liberator, Brian Talpos and Liberation Specialist, Jon “Woj” Wojtowicz to take the edge off this holiday season. From Starcut Ciders Cranberry Sauce to a Pulsar Turkey Brine, we’ve got your Thanksgiving shopping and cooking mapped out below. Please your holiday crowd this season by cooking and toasting with Starcut Ciders!
Starcut Cranberry Cider Sauce
- 16 oz cranberries
- 1 cup Starcut Ciders, Pulsar
- 1.5 cups white sugar
- 1 teaspoon orange zest
- 1 1/2 cups fresh squeezed orange juice
- 1 cinnamon stick
- In a medium sized saucepan over medium heat dissolve the sugar in the Pulsar and orange juice.
- Stir in the cranberries and cinnamon stick.
- Cook until the cranberries start to pop and the sauce begins to thicken, around 10-15 min.
- Transfer Starcut Cranberry Cider Sauce from saucepan to a serving bowl, allowing it to continue thickening as it cools. Remove the cinnamon stick before serving.
Starcut Apple Sausage Cider Stuffing
- 4 cups cubed white bread (around 7 slices)
- 5 cups cubed wheat bread (around 8 slices)
- 1 lb pork sausage
- 2 cups diced white onion
- 2 cups diced celery
- 2 tart apples, peeled, cored and diced (Gala)
- 1 cup dried cranberries
- 1/2 cup toasted pecans, chopped
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1/2 cup chopped fresh parsley
- 1 cup Starcut Ciders, Octorock (room temp with as little carbonation as possible)
- 1/4 cup melted butter
- kosher salt and black pepper to taste
- Preheat oven to 350 degrees Fahrenheit.
- Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, stirring once as bread bakes, until evenly toasted. Transfer toasted bread cubes to a large mixing bowl.
- In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up into smaller crumbles until evenly browned.
- Remove sausage using a slotted spoon and add it to the large mixing bowl with the toasted bread cubes. Empty pan of grease.
- In the same skillet, melt the 2 tablespoons of butter and add the celery, apples, dried cranberries, pecans, sage, rosemary, parsley and thyme. Cook, stirring, for 3-5 minutes to blend flavors. Season to taste with kosher salt and black pepper.
- Add celery, apples, cranberries, pecans and seasoning mixture to the large mixing bowl with the toasted bread cubes and sausage. Drizzle with cider and melted butter and mix lightly until bread cubes have absorbed all the liquid.
- Allow stuffing to cool completely before loosely stuffing into a turkey (around 4 cups for a 12 lb turkey). Remaining stuffing can be baked in a buttered 9″ x 13″ covered casserole dish at 350 degrees Farenheit for 30-40 minutes. Uncover, stir stuffing, and return to oven for 10-15 more minutes until golden brown.
Starcut Ciders Gravy
- 1 cup Octorock
- 4 cups turkey stock
- 2 onions (finely chopped)
- 3 tablespoons unsalted butter
- 1 tablespoon finely chopped fresh sage or 3/4 teaspoon dried
- 1/3 cup all-purpose flour
- Melt the butter in a skilled and add the onions, sweat until soft (about 5 minutes).
- Sprinkle the flour over the butter/onion mixture and cook on medium for 5 more minutes, stirring every minute or so.
- Add the Octorock and turkey stock and bring the mixture to a simmer, then turn the heat to low and cook for another 20 minutes (gravy will thicken).
- Finally, add the chopped sage and season with salt and pepper.
Cider Brine for Turkey
- 4 cups apple cider
- 4 cups Pulsar
- 2 cups coarse salt, plus more for seasoning
- 1/2 cup dark-brown sugar
- 1 tablespoon black peppercorns
- 1 tablespoon whole allspice
- 4 cinnamon sticks
- 4 bay leaves
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 4 sprigs fresh oregano
- 2 sprigs fresh flat-leaf parsley
- 1 gallon ice water
- Add all ingredients, except the last five, to a large stock pot and bring to a boil
- Remove from the heat and let stand for 10-15 minutes
- Add remaining ingredients, including ice water, and cool
- Strain mixture, and it’s ready to go
Octorock Braised Kale
- 8 quarts of dinosaur kale that has been de-stemmed and cleaned
- 2 large yellow onions (sliced)
- 2 tablespoons of chopped garlic
- 2 sticks of unsalted butter
- 1 quart of Octorock
- 1 cup of chicken stock
- salt and pepper to taste
- In a large dutch oven, melt the butter, then add the onions and garlic and cook on low heat until they are soft.
- Start adding in the kale, by the handful, until it all fits in the pot
- Add the Octorock and chicken stock and cover with a lid, cook on low heat for 45 minutes to an hour, then season with salt and pepper