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D.C. Cidery Supreme Core Enters the Hard Seltzer Game This Week

Plus, a new seafood spot lands on H Street this month

Supreme Core’s debut hard apple spritz line (5-percent ABV) hits D.C. shelves on Friday, August 14.
Supreme Core/official photo
Tierney Plumb is the editor of Eater DC, covering all things food and drink around the nation's capital.

Ambitious D.C. producer Supreme Core Cider expands its liquid portfolio this week with the debut of a new spiked seltzer line called Kilig Hard Apple Spritz.

Supreme Core, which claims to be the first regional cidery to enter the hard seltzer space, will roll out six packs of its canned creation on Friday, August 14, at independent grocers and liquor stores across D.C. Sales in Virginia and Maryland will start over Labor Day weekend. The 2-year-old cidery plucks apples from Virginia and Pennsylvania to make the fermented, fizzy product in four flavors (strawberry kiwi, lemon blueberry, grapefruit, and raspberry rose). Nellysford, Va.’s Rock Hard Cider released an inaugural seltzer line last summer. Local brewer DC Brau started canning its own line of hard seltzers last fall.

For now, the sole bar to sip D.C.’s first hard apple seltzer in can (and draft) form is Supreme Core’s 5,000-square-foot tap room and production facility near the National Arboretum, currently open Fridays through Sundays for limited indoor and outdoor seating (2400 T Street NE). Founder Will Sullivan says the planned early summer release of Kilig Hard Apple Spritz was pushed back due to the pandemic.

Kilig is a phrase from the Tagalog language native to the Philippines that refers to a rush, or “bubbly exhilaration” and the “inexplicable joy associated with a romantic or idealistic experience,” notes a statement from Supreme Core. Part of the cidery’s ownership team is Filipino, Sullivan tells Eater.

In other news...

  • H Street gets a new surf-and-turf destination with the arrival of Brine on Monday, August 17, reports WCP. Along with East Coast favorites like lobster rolls and crab cakes, the menu includes a burger, jerk chicken wings, and a bone-in pork chop. The new venture from Aaron McGovern and Arturas Vorobjovas (Russia House and Biergarten Haus) slides into the space formerly occupied by The Outsider (1359 H Street NE). [WCP]
  • Starting next week, Capitol Hill’s seasonal American restaurant Beuchert’s Saloon will temporarily turn into a fast-casual eatery serving spiked punches, nostalgic desserts, and inventive sandwiches from chef Andrew Markert (think a tuna melt/vitello tonnato hybrid with roasted pork, Italian tuna sauce, and pickles). The pandemic-era pivot, called Fight Club, opens for carryout, delivery, and limited outdoor seating on Wednesday, August 19. [W]
  • Del Ray mainstay Evening Star Cafe just unveiled an expansive outdoor addition out back. The al fresco setup is open Wednesday through Saturday from 4 p.m. to 9 p.m. and Sunday from 1 p.m. to 8 p.m.
Evening Star Cafe’s new “Back Yard” joins its existing “Front Yard” patio.
Stacey Windsor/Evening Star Cafe