Every Wednesday this summer at The Suttle Lodge & Boathouse, we’re barbecuing on the Traeger Grill down at the Beer Garden with a different guest brewery every week. This week’s cookout, Son of Man will be joining us with their Sagardo, Basque style cider, with a few different vintages to compare!
ABOUT SON OF MAN
Son Of Man is a different kind of cidery. We exclusively make Basque style cider. Sagardo (Basque for cider) is not an alco-pop beer alternative or a dietary concession. No borrowed beer yeasts, unnatural neon hues, or gimmicky fruit infusions. No industrial apple juice concentrate or added sugar and no artificial acids, colors or flavors.
Son Of Man Sagardo is natural by default. Just apples and time. Basque cider was natty, before natty wine was cool. Sagardo is made once a year with Oregon grown cider apples. Just like wine, each vintage differs based on the season. Fermentation is spontaneous by wild yeasts, the strains that naturally occur in the orchards, to ensure each bottle tastes like the time and place from which it comes.
The process is compelling, yet the resulting cider is democratic. And delicious. Son Of Man Sagardo is a thirst quencher, and utterly drinkable. It is bright, wild and never sweet, landing somewhere between a funky French white and a Belgian farmhouse sour.
Unlike the cans of pumpkin-spice and blueberry-habanero ciders at the corner store, Sagardo is extremely food friendly. It is the ideal companion to a good meal and is equally delicious with funky cheese, salty oysters on the half-shell and rare meat off the grill.
Son Of Man Sagardo is a drink meant to be shared: in Basque Country you never drink alone. The naturally low ABV and wonderful tradition of pouring the cider from a height means you can long pour cider all day (and night) long.
$20 dinner available at the Beer Garden
Complimentary vintage tasting and cider available by the pint