In 55 BCE, Julius Caesar stumbled upon the Celts imbibing a drink made of fermented crabapples. For many, especially in Europe, the rest is history. But to those of us who’ve just discovered the bright, not necessarily sweet, effervescent world of hard cider, there’s a brand new adventure ahead. Join us to experience a wide array of -other-than-grape- fermented fruits. We’ll emphasize local producers, and we’ll celebrate just how beautifully they pair with cheese. 21 and over only, please.