Cider fans will tell you, you don’t know cider until you’ve tried it from Vermont.

And Vermont cider lovers will insist that you don’t know the dry and fruity elixir their home state is known for until you’ve tasted the brews from Shacksbury. 

You experience the farm freshness in Shacksbury’s brews. Because instead of sulfites, they work with native yeast and bottle condition via “methode ancestrale” or “methode champenoise” to create an elegant cider character you’ll rarely encounter. 

And you definitely won't come across cider like today’s anywhere else, because Dry Hopped Arlo is a collab with Other Half! That’s right — the same brewery the New York Times wrote about fans waiting in line 11 hours for whenever they release something new!

If you smelled Arlo you’d probably join the line too. 

This cider is absolutely brimming with grapefruit aromatics. It’s lightly sparkling, super dry, and tastes like they crafted it with an entire orchard’s worth of fruit. 

Arlo is a blend of apples from Sunrise Orchards in Vermont and Basque bittersweet apples. The fermentation is slow, using native yeast fermentation in stainless steel and aged for 3-6 months! Then it’s dry-hopped with Citra and Motueka, adding citrus and tropical fruit flavors that amplify the grapefruit and apple notes.

I bet you can practically smell the fruitiness right through your phone! You don’t have to wait in any lines today, but after you taste Dry Hopped Arlo Vermont Cider you’ll understand why any cider enthusiast would.