(Chicago, IL) – Just listened to the Aleheads podcast featuring Virtue Cider‘s Greg Hall and took a few notes…

– Turnaround time from leaving Goose Island to apple harvesting season was only a few months so, for now, enlisting help of a winemaker in Southwest Michigan to produce its cider

– Bought 300,000 pounds of apples last fall for this year’s production which have all been pressed and are now in fermentation

– First style of cider will be an English/farmhouse-style cider called RedStreak (more info below) which will be available this spring

– Has picked out land in Southwest Michigan and has an offer into the bank. Hopes to have an announcement in the next few weeks.

– Will start with Chicago and Southwest Michigan markets, will send a bit to New York as well and that will be it in 2012. Will look to add markets in 2013.

– Going for draft and cork & caged style bottles instead of 6-packs like Woodchuck

– Is excited for the potential of MillerCoors/Crispin deal and impact it will have on cider industry

– In general, cider makers have a short season to make fresh cider, they start pressing in September and are generally done by early January

– From pressing to serving, it will take them about four months (he notes it can take as short as three days but it depends on what kind of cider you want to make)

According to Virtue Cider’s website, “RedStreak is a true English style draft cider. With a hazy vermilion hue, the scent of ripe apples and a touch of oak, RedStreak has a crisp, tart finish that pairs perfectly with your favorite mature cheddar. First grown in Herefordshire and discovered around 1630, The Redstreak bittersharp apple produced a cider so good that it was said to be fit for kings.”