October Shandy

October is one of our favorite months here at Fat Toaster Farm. Ahh, freshly pressed cider is a Michigan classic. Local orchards brim with the sweet delicious nectar. Personally, we’re fans of finding orchards who sell unpasteurized and undiluted cider.

Prost!

Above what we purchase for fermenting into hard cider, we usually buy at least a 1/2 dozen gallons for fresh consumption and a few for the freezer. A note for those who wish to freeze fresh cider — it works great, but make sure you open each gallon and pour off around 8 oz. (liquid expands as it freezes, and if you don’t pour a little off, it will make a mess of your freezer).

One of my favorite drinks in the summertime is a summer shandy — which is the mixture of lemonade and beer. It is such a simple combination, yet it tastes so great and refreshing.

With all of this fresh cider around I was thinking, “would cider make a good shandy beverage?” Yes. Yes it does. I give the world October Shandy. Here is the recipe:

Mix your favorite Oktoberfest beer (I really like Sam Adams Octoberfest) with fresh apple cider at the ratio of 2 parts beer to 1 part cider. It is an incredibly simple and delicious fall beverage. Want to add a bit of flavor? Toss in a dash of cinnamon!

There you have it.

Möge dir dein Weg leicht werden
Möge dir der Wind immer von hinten kommen
Möge dir die Sonne warm ins Gesicht scheinen
Möge dir ein sanfter Regen auf die Felder fallen

und bis wir uns wiedersehen
möge Gott dich in seiner Hand halten.

Prost!

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