Brix Cider, a family owned restaurant and cidery in Mt. Horeb, is known for their unique ciders and farm to table menu – both of which change on a regular basis.
Marie Raboin and her husband Matt sparked the idea for the cidery over their love for at home brewing. She says they planted their first trees in 2014, and have expanded ever since.
They not only grow their own cider apples, but also work with growers in their area to have a consistent source of apples, most of which are “seconds” that otherwise would have ended up in a landfill.
Turning seconds into a value added product like cider not only helps fuels the local economy, but she says also has allowed her and her family to build relationships with other growers. They work with orchards that may not be in peak production or open to the public anymore, and often pick most apples themselves so they don’t go to waste.
On top of the cidery, they also have a farm to table restaurant.
This restaurant partners with local vegetable growers and livestock farmers to utilize, again, whole products that would otherwise not be consumed. She says their cooks will arrive not knowing what ingredients they will be working with that week, and get creative with their menu items.
You can find more information about Brix Cider at their website www.brixcider.com, or by visiting their storefront in Mt. Horeb.
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