Perennial Cider Bar + Farm Kitchen

Thanks to the Portland Food Map for coming to check out our next adventure!

Hi folks! If you haven't already heard, we opened a new restaurant called Circumstance in Swanville earlier this summer. We offer dinner, brunch, and natural wine Fri-Sun from now til Oct. If you enjoyed Perennial, we think you'll love Circumstance. As before the food is entirely locally sourced and organically grown. We still carry a selection of outstanding ciders from our region, but have expanded our drink list to include like-minded natural wines from around the world. Dinner and brunch menus are updated weeky on our website--circumstancemaine.com. Because we're hosting in our barn, at our homestead, we do require reservations to help manage parking. Follow us on FB at Circumstance: a homestead dining experience and book your table via e-mail: [email protected]. Hope to see you soon!

Dear friends: As we look ahead at 2022, I’ve decided to begin looking for someone with fresh energy to carry Perennial into its next phase, or to take over our lovely turn-key space with another concept. The decision is partly a business decision—we’ve been hit extremely hard by staffing shortages over the past year and the real arrival of COVID in Maine this past fall—and partly a personal decision—my wife and I are excited to welcome another little one into our family in the spring, and after a few years of juggling farm, family, and restaurant—with a lot of the restaurant time being worked alone-- I simply need to consolidate and recharge. Although Perennial is poised to continue developing and evolving and there a several ways I can imagine doing that, the experience of the past few years has left me without enough left in the tank to make that next push. To make an obvious cider pun, it’s very bittersweet. I’m extremely proud of what we’ve offered over the past three years, even though three years is just a beginning. At times we’ve connected with and moved people; at times we’ve missed the mark. There are several things I wish I’d done differently and many things I wouldn’t change at all. In all, I’ve learned a ton. I’m grateful for all the opportunities Perennial has given me to become more deeply acquainted with cider, to share cider and my food with so many friends and strangers, to develop friendships with the cidermakers and apple folk in our community, to open new markets for others, and to express my creativity through cooking. I’m not done cooking--there will be more dinners and more gatherings at some point in the future, in some format, somewhere. But for now, Perennial (or the space) would benefit most from someone else carrying it forward. If you or someone you know would like to chat about the opportunity, DM or e-mail [email protected]. We’d love to make something happen as soon as possible so that whoever’s incoming has time to settle in before the upcoming season. With gratitude, Khris Hogg, Chef/Curator

4-7 tomorrow: Open your New Year's Eve by toasting '21 w a glass of 21 yr old cider. We'll be offering glass pours of this extremely limited cider from Fuente Guijarro in Andalucia (500 bottles made) that we've saved for just such a special occasion. We are often asked about the aging capacity of cider--here's your chance to try the oldest bottle we've ever encountered and judge for yourself (and yes, we've tasted it already and can verify it isn't vinegar). While you're here you can also stock up on ciders for '22 w 22% off any bottle to-go. Other ciders by the glass and snacks available as well. See you tomorrow! #21

last call for signing up for this month's cider club pickup. this box is all about the barrel and features three very limited bottles that work with oak in various ways, to various effect. sign up by friday evening for pickup saturday from 1-3. and don't forget the option to add on a bottle of our very limited supply of Floral Terranes Outlands at pickup. cheers!

lovely night for a cider--opening at 5

Reminder: Rocky Ground Vertical Tasting this Fri from 5-9. 2017-2019 "Queen." Don't miss it! Local, organic snacks, plus additional ciders for here or to-go also available.

For the past few years we've been squirelling away small amounts of each year's Queen release from . Join us this Friday from 5-9 as we offer a special vertical tasting flight featuring the past three editions: 2017, '18, and '19. Each features a different late season blend of wild apples and heirloom varieties barrel fermented, barrel aged, and bottle conditioned with natural sugars (honey or maple syrup). Don't miss this unique opportunity to taste the nuances of each season through a single Maine cidery. Also available Sat from 5-9, supply permitting.

Reminder that we are open for cider and snacks tonight and every fri+sat from 5-9 (alongside our Cellar Suppers). No reservation needed. Just come through! For all you totally crazy holiday shoppers we are also here right now (from 7-10 AM) particiapating in Early Bird Sale. Lots of ciders to go for the holiday table, plus essential books on and plus gift cards

We've got great news: thanks to the seasonal return of former Perennial bartender turned maker this weekend, we will be able to return to offering walk-in cider and snacks at the bar on fridays and saturdays from 5-9. no reservation needed. we will continue offering 3 and 6 course Cellar Suppers as we have been, by reservation only. while being short-staffed we had to make a choice between one format or the other, but with Zack's help, we're excited to be able to offer a broader range of experiences to suit your needs and be more accessible in general. pop in for a drink and a board, grab some cider to-go, or book in advance for a multicourse place-based dinner. hang-out. date night. end of week release. visiting family or friends. we got you covered

Open for bottle shopping today 1-3! Stop in and stock up on cider for your holiday feast. More than 3 dozen outstanding labels from Maine and beyond to choose from plus knowledgable staff on hand happy to make a great recommendation.

Nothing goes better w your Thanksgiving table than cider. Sign up today on our website for tomorrow's monthly cider club pickup ft Whaleback Ducktrap, Rocky Ground Oracle, and Eve's Sparkling Perry. These are all new, limited releases of exceptional quality that will perfectly complement fall flavors. The Ducktrap is a locational blend of foraged fruit that's bold but balanced, the Oracle has all the oak you expect from a Rocky Ground plus a nice touch of red fruit notes, and the Sparkling Perry made champagne style from wild pears is beautifully light, bubbly, and versatile. All are dry. Sign up now at perennialciderbar.com

cellar supper scenes: beef braised in red shiso + chicory root broth, w black garlic + nasturtium leaf sauce and a smoked beach grape reduction; celery root soup w toasted chamomile yogurt, lettuce juice, and wild bittersharp apple. book your 3 course or 6 course dinner now via email

Announcement! We have a table open at both our 3 course and 5 course seatings for THIS Saturday. Come celebrate the passing of the storm and the windfall of apples with us! Dinner details on our website. to

As we head into the cooler months, we want to keep you stocked with excellent ciders. But making appointments can be arduous on both sides and we all know no one really wants to leave home more than necessary in the winter. So consider: Perennial Cider Club, a monthly CSA-style cider box. You'll receive a selection of dry ciders from Maine and the Northeast, curated along a different theme each month, with notes on the ciders and pairing suggestions. 3 bottles for $45 or 6 bottles for $90. Pre- pay on our website (scroll to bottom of landing page) and pickup at the bar on the pickup day/time. Sorry, no shipping. Buy 3 months or more up front and receive 10% off. Or just try it once and see what you think. Also included with any box is a 5% discount on anything in our bottle shop during pickup. First. pickup is Sat 10/30 from 1-3. Book your box now at perennialciderbar. com!

A couple favorites (of ours and of our guests) from the recent Cellar Supper menu: 1. smoked egg, red and yellow beet leathers, roasted leek, tomatillo sauce -- 2. chestnut crab apple, crispy sujuck, wild oregano oil, and leek paste. Book your 3 or 6 course dinner now. October seatings are filling up fast!

Special tasting tomorrow from 1-3: perry! Perry--fermented pear juice-- is the pear analog to cider, and although it's less commonly found than cider, and considered more difficult to make well, a good perry is the perfect complement to a crisp fall Saturday afternoon in New England. Our tasting will feature a smooth and supple estate perry from Whaleback Farm in Lincolnville, along with two examples of the English and French styles: a powerfully tannic wild fermented pet nat varietal Thorn perry from Ross on Wye in Herefordshire and the bubbly, elegant Poire Granite from Eric Bordelet, made from 300 year old pear trees. $20 for the tasting; bottles available to go as well. No reservation required. Come anytime between 1 and 3 and celebrate the season!

Tis the season of the black walnut, and if your yard is being littered with these little green gems right now, and you're somewhere near Belfast, we'd love to come clean them up for you. Trade for bar credit if you like. Be in touch at [email protected]

As the seasons change, so does Perennial. Beginning next Fri 10/1 and continuing through the fall/winter we'll be shifting from walk-in, a la carte service to Cellar Suppers, your choice of a 3 or 6 course dinner each Fri and Sat. 3 course seating at 5:30, 6 course seating at 7 both nights. $45/$80. Cider a la carte or paired for $25/$45. All prices per person. Reservation only. Email khris@perennialciderbar to book. The menu for each week will be posted on our website and in our window by Tuesday of that week. Here's a peek at the current draft of next week's 6 course. We're excited about this shift in format. It's been very difficult for us this year to provide you with the level and extent of food we're used to offering, given staffing shortages. We know some folks have been disappointed by that and we have been too. We think this shift will change that for the better. We offer you a unique and delicious taste of our fields, forests, and coastline, alongside the table wine of our region (cider). We hope this place-based eating and drinking experience will be a nourishing, grounding, and inspiring way to pass a fall/winter evening and we look forward to hosting you.

Perennial Cider Bar + Farm Kitchen updated their business hours.

This week's apple selection, paired w three local organic cheeses from and , from left to right: Red China, a locally selected red flesh seedling with a grapefruit-like flavor, propagated by John Bunker; Russell's Russet, a locally selected seedling with a crisp pear-like flavor named after fruit explorer and former director Russell Libby; and Peach of Montreal, a soft, coarse grained apple with the flavor and texture of homemade applesauce. All organically grown by Super Chilly Farm in Palermo.

Dont let 2 inches of rain soak your evening plans--dry out with a glass of Stormy Weather from . This bittersharp gem is a blend of traditional English cider varieties and heirloom American russets that drinks in that order: svelt, sly, and tannic up front with a lengthy, mouth wateringly tart finish. Rainy day included, this is a cider that captures the moment, the insistence of a slower, richer, mellower season arriving and the reluctance of summer to let go (or for some of us to let go of it). One case only. Check it while you can!

Welcome to Maine ! We're thrilled to welcome Leif Sundstrom's work to the state and to our list. We were drawn to Sundstrom for the combination of responsibly grown heirloom fruit, the emphasis on a relatively hands off but decisive approach to technique, and the decidedly wine-like results. Each bottle we've enjoyed has been a master class in transforming relatively common heirlooms into elegant, distinctive cider with character. Believers of cider-as-wine will be affirmed, and fans of natural whites in particular will feel surprisingly at home. To celebrate, we'll be offering a special Sundstrom tasting flight this Fri and Sat featuring the Liminal 18, Cider/Cider 18, and last year's Sponti. All three available to-go and soon to appear on the glass list and bottle list.

Shiro plums, chamomile yogurt, roasted fennel, cilantro.

First apple delivery of the year! Let the wild rumpus begin!

Back for this weekend only: the 2018 Cinderella's Slipper from . This bottle has consistently impressed us over the years with its complexity and contrasts. On one hand it's a lean, taut, bone dry still cider; but it's also rich with deep fruit flavors, notes of wet earth, and the pensive, shadowy, enigmatic mood of the cellar itself. 100% estate grown biodynamic fruit #2018

Hi folks! Perennial will be closed for a private event this evening. Check us out tomorrow from 1-9!

We're busier than we've ever been and our staff is the smallest it's ever been. Bad combo. We're eagerly seeking at least one, maybe two part-time bartenders/servers to join our team. Previous service experience required; cider experience not required/we provide thorough paid training. Weds-Sun 20-30 hours wk from now through Oct; likely 2 short shifts/wk through the winter. Full job description available on our website. To apply, send cover letter and resume to [email protected]

One thing that makes so special is the awareness that many of our cidermakers have of the cultural aspects of cider, particularly history, the value of locally selected varieties, and the importance of preserving those varieties. So last fall we coordinated donations of apples from 6 Maine cidermakers to turn into a barrel of cider we could sell at Perennial to raise funds as a collective show of support for the Maine Heritage Orchard, which stewards hundreds of varieties historically grown in Maine, many rare and nearly extinct. That cider--made by Whaleback--is ready and being released this Thursday at 6 p. We'll have remarks from orchard originator and historian John Bunker(who also did this amazing work on our chalk wall), orchard manager Laura Sieger, and Gene Cartwright of Whaleback Farm Cider plus live music by Benjamin Foss & Friends. Come raise a glass or two to the heritage orchard and celebrate the spirit of collaboration as we welcome another delicious custom tap to the Perennial program

floral ice cream duet made from cream: rose petal w lacto rose water / elderflower w wild juneberry. get it while you can!