By Lily Goldberg
Champagne isn’t traditionally made from apples—but after one sip of Kat Hand and Matt Brogan’s Berkshire-based bubbly, you’ll wonder why champagne cider isn’t everywhere.
Hand and Brogan are the co-founders of Berkshire Cider Project, a small-but-mighty business based in North Adams since 2020 that focuses on locally sourced, sparkling dry cider. Barrel-aged, the cider is packaged like wine, and offered in flavor profiles such as Rosé and Sour Quince. The sophisticated ferments have more in common with fine wine than a pub brew, and provide a refreshingly complex complement to a fall dinner. “It’s a perfect drink for Thanksgiving,” said Hand.
Several of Berkshire Cider Project’s bottles, including their new-for-2024 Golden Russet cider, are produced using techniques traditionally used to make champagne—but at 6.9% ABV (alcohol by volume), their “champagne method” ciders are less boozy than an average flute of brut. “I know my Thanksgiving celebration starts around noon,” said Hand, “so it’s good to have a low ABV option.”
Berkshire locals can find Berkshire Cider Project bottles in restaurants and shops throughout the county, including Guido’s and Prairie Whale; on Saturday and Sunday afternoons, the Berkshire Cider Project also offers tastings and flights at their Greylock WORKS headquarters in North Adams. But out-of-towners can also taste the Berkshire bounty: the Berkshire Cider Club, a membership program, ships new releases to participating cider enthusiasts four times a year (gift memberships are available!). Each shipment includes four bottles of cider, and a set of pre-stamped postcards drawn by local Berkshire artists.
“It’s our way to bring a little bit of the Berkshires to your doorstep,” said Hand, “wherever you are.”
The Berkshire 75
Like a French 75, but local.
- 4 oz. Berkshire Cider Project Golden Russet Cider
- 2 oz. Berkshire Mountain Distillers Gin
- 1.5 oz. fresh lemon juice, plus lemon twists for garnish
- 1 oz. simple syrup
Add gin, lemon juice, and simple syrup to a shaker with ice. Shake for 5–10 seconds until shaker is frosted. Strain liquid into 2 champagne flutes and top with cider. Garnish with lemon twist.
