Taproom

We have all your favorite High Limb ciders on tap, plus some taproom exclusives and a front row seat to the production process.

Hours:

Mon-Thu 3pm-10pm

Fri-Sun 12pm-10pm

We love dogs. A lot. But for now, service animals only in the taproom.

What’s on tap

Try a flight of 4 - $10

Light Series - $6

Light, 4.5% ABV

Our easy drinking offer with just 95 calories and under 2.5g of sugar per 12oz serving.

Core Series - $6

Core, 5.8% ABV

Our flagship cider. Produced using the freshest Massachusetts apples, this cider reflects the dynamics of the season’s harvest with a full body and balanced flavor.

The “OG”, 5.7% ABV

The cider that launched High Limb — crafted sweet to celebrate the rich flavors of Fall.

Honeypot, 6.8% ABV

Our saison-style cider fermented with local New England honey for bright and floral notes rounded out by a subtle spice and off-dry finish.

Maple Days, 6.5% ABV

Local maple sap from Dufresne’s Sugar House blended with New England apples, fermented with ale yeast and finished with a touch of maple syrup for a slightly decadent experience.

Slice of Life, 6.5% ABV

Our crisp apple cider is blended with juicy pineapple, lime, and sweet basil. It is then fermented with local sea salt to create this bright pineapple Gose-style.

Batch Series - $7

Batch #6 The Hef, 7% ABV

The Hef is inspired by Hefeweizen beer and their brewers. A balance of fruity, dry, floral, and spice. We fermented our New England apple blend with Hefeweizen yeast and orange peel.

Batch #5 Strawberry Rhubarb Pie, 6% ABV

Our apple blend fermented with sweet strawberry fruit and tangy rhubarb. We blended in lactose sugar and conditioned it on pie crust for a deliciously creamy, crusty, crumbly experience.

Batch #4 Brite Side, 7%

A hazy Belgian honey style conditioned on lemon zest and ginger for a refreshing cider with bold notes of citrus and an off-dry finish.

Noble Series - $8

Rock Juice, 11% ABV

The Chablis-inspired cider takes our New England apples and combines them with Chablis grapes before fermenting the blend on local oyster shells for the perfect balance of acid and minerality.

Taproom

What’s on tap

From the kitchen