March 21, 2016

cider lees

When Andy Crown Brennan of Aaron Burr Cider reached out to us, it wasn’t to promote his line of homestead ciders; it was to offer up the lees—the fruit solids and yeast left over after fermentation. The sediment is typically discarded—or, in Andy’s case, occasionally given to a local plumber to use as an organic septic system cleaner.

Hoping for a more delicious application, Andy hand delivered the lees in individually marked jugs, according to variety. The byproduct has already found its way onto the menu as a braising liquid for pork belly—paired with Aaron Burr Cider.

Photo: cider lees