Blue Marble Cysery’s Chris and Lisa visit the Kimberton Hills orchard
Thank you to guest blogger, Brendan Tracy!
As further preparations for our What’s for Dinner? event ensue, Chris and Lisa Firey of Blue Marble Cysery paid a visit to our orchard and herb garden yesterday. “I want this!” exclaimed Chris upon entering the Orchard. In fact, both Chris and Lisa were so taken by Kimberton Hills, they have inquired about becoming day volunteers!
So what is a Cysery? A Cysery is a winery that ferments apples and honey, and perhaps berries, as opposed to grapes. Cyser (‘Size-er’) is an early American fermented beverage made with apple juice and honey, a sub-class of the mead family, and Blue Marbles Cyser contains a small amount of Agave nectar in addition to apple juice and honey, which assists the fermentation in getting started quickly, and they are 100% Gluten Free, and contain no sulfites!
Blue Marble also produces Hard Ciders, which have a shorter brew time and lower alcohol by volume. Last week we delivered over 100 pounds of Kimberton Hills’ own Biodynamic apples, which Chris crafted into a specialty batch Cider, to be premiered at our dinner on September 26.
“I’ve never seen such amazing apples” said Chris, “The sugar level is rich, while the PH and Titratable are ideal for cidermaking.”
Throughout his award-winning brewing career, Chris has worked for several successful breweries including Victory Brewing Co, John Harvard’s, Capitol City Brewing Co., and most recently, as Brew master of Manayunk Brewery. Chris found his calling over 20 years ago by answering a classified ad in the Minneapolis Star Tribune For a new Home brewing store in The Mall of America. After a few years, he ended up opening his own shop in Southern Maryland and thereafter attending brewing school at The American Brewers Guild in Woodland, CA.
As a Professional Brewer, it was far easier for him to simply bring kegs of finished beer home than brew at home after work. To utilize any dust-laden home brewing equipment, Chris began fermenting pretty much everything else including grapes, watermelon, rhubarb, dandelions and all manner of fruits and berries. An obvious favorite was honey, to make mead, and apples to create hard cider; while combining the two creates Cyser. Chris has now completed his destiny by opening the world’s first Cysery in Phoenixville, PA and ferments all combinations of honey and apples, with fruit to boot. He can be reached at email@example.com.
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Our inaugural farm to table fundraising event What’s For Dinner? will be held on Friday, September 26, starting at 6 p.m.
The evening’s menu will be filled with local and organic foods, many also biodynamic, either grown or raised right in Kimberton Hills, or by our neighbors. The event will begin with hors d’oeuvres, beer, wine and cider in the Secret Garden Herb Garden, followed by dinner in the Camphill Café. Between courses, attendees will hear directly from the growers and producers to learn more about the foods served that evening, including everything from pork to produce.
The menu will feature food and beverages from:
Birchrun Hills Farm
Blue Marble Beverages
Kimberton Hills Dairy
Seven Stars Farm
Sweet Water Baking Company
Victory Brewing Company
Yellow Springs Farm
Tickets range from $125 per person to $250 for VIP seating. Reservations may be made online at http://www.camphillkimberton.org/whatsfordinner. Special dietary restrictions will be honored.