LOOK INSIDE: PAGE 3 Pot Q&A PAGE 7 Board By Design PAGE 13 Developer buys 18 lots in RVR
Carbondale’s community
supported, weekly newspaper
Volume 5, Number 34 | October 3, 2013
Dylan Mace, Jack Bethel and Gilberto Azpetia press the juice from local apples and pears Monday afternoon in the alley behind Town. They and other employees of the restaurant plan to ferment the juice and make a variety of ciders. Photos by Jane Bachrach
Cider Alley
Employees from Town. spent Monday afternoon putting in the hard work needed to make a variety of ciders—mostly of the alcoholic sort. Dylan Mace, Jack Bethel, Bryce Orblom and Gilberto Azpetia spent hours working a hand press to juice six varieties of apples and two types of pears collected from around the area. By day’s end, they expected to have 30
gallons of juice mixed with yeast nutrient fermenting in sterile, air-tight buckets. Over the next several weeks, two rounds of fermentation and other brewing handiwork will yield a variety of spirits, including Dry Hopped Cider, Hot Cider, Spice Cider and Hard Cider. “This is a great way for the crew to bond and support local produce,” Orblom, the head chef at Town. said. – Allyn Harvey
FIRST FRIDAY: CELTIC FEST Carbondale is Calling!
Fall is officially here! Join us as we celebrate it in Carbondale! Festivities kick off Friday, the 4th at 5pm in the 4th Street Plaza!