“Literally: We’re out in the market every day, we’re making sure that we’re always offering an opportunity for people to try our product.”Īnd with a new canned release and more production capacity on the horizon, that’s not going to change anytime soon.ĬINCO de BANTAM Party!, $25 / $30, Saturday, March 25, 8-11 p.m., Bantam Cider Company, 40 Merriam St., Somerville, 61,, Eventibrite.Who Framed Roger Rabbit 3: Animevaded! Read the transcript When they started, “I don’t think we did see launching a ginger beer, or know how many products we’d have, but I think our thing has been to stay true to what we’re doing, and the growth will come with that,” she says. Five years in, she’s thrilled Bantam is in expansion mode, but the market competition is only increasing. ![]() Since it’s not classified as a cider, Masterpolo is excited to see Bantam Ginger Beer on the shelves in potentially a different section of the stores that carry their products, she notes. The year-round, 6 percent-ABV product will have a suggested retail price of $8.99 per 12-ounce four-pack.Īs it often is, Ginger Beer will definitely be on draft at Cinco de Bantam, the anniversary dance party the cider makers are planning later this month. “We’ve gotten good feedback that there’s an opportunity for something that has a little bit more of a potent flavor.”Ībout 1,800 pounds of fresh ginger, ground in-house in Somerville, will go into the first commercial batch of Ginger Beer, slated for market release in early April. You can tell if it has the right intensity,” Masterpolo says. And that separates Bantam’s ginger beer from some of the other, lighter-in-flavor versions on the market.Įven if it’s not your pint of booze, “you can tell something is really well-made. When they decided to try their hand at making a beverage with it, it wasn’t enough to add ginger flavor to a cider they wanted to go all in. She confesses she’s actually not a fan of ginger’s spicy flavor in general, but da Silva is. “We are going to ferment fruit and make it the best that we can.” “For us, we’ve always just wanted to make stuff that tasted great,” Masterpolo says. ![]() ![]() Fermented from real ginger and fresh-squeezed lemon and lime juice, the product contains no apples, and was one of the first experiments cider maker da Silva tried when they got their own home, says her partner. The peppery beverage has been popular among guests in the taproom for years. Photo by Olga Khvan for “ A Peek Inside Bantam Cider’s New Taproom“ We’re going to be able to do more with our barrel-aged program, with our small batch, trial stuff, and we’re going to be able to expand the taproom.”īantam owners Dana Masterpolo and Michelle da Silva at the Union Square taproom in 2014. “We’re keeping this place to do some of our more finicky stuff. “That’s going to be our primary production facility,” Masterpolo says, of the under-construction industrial building for which she just signed a lease. (Full disclosure, I worked at Bantam in 20, before leaving to write for Boston.) Instead, it just gives the company room to spread out. ![]() The new facility won’t replace the airy, Union Square taproom that Bantam moved into in March 2014, about two years after the sparkling Wunderkind cider first hit the Boston market. Now, they’re about to release their fourth canned product-a spicy Ginger Beer, which isn’t a cider at all-and they just signed a lease on a new space in Woburn. Rendering providedįive years ago, Bantam Cider Company co-founders Dana Masterpolo and Michelle da Silva didn’t even have one production facility to call their own. A mockup of the Ginger Beer cans, to be released by Bantam in early April 2017.
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