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Owners Trent Maier and Brian Augdahl like to keep it simple. A plain, black-and-white aesthetic defines their logo, a stick figure illustrates their labels and the hard cider is made from nothing but filtered juice and yeast that's fermented for about three months. Maier notes two schools of thought on cidermaking: a newer model, which Whiskey Barrel exemplifies, where cidermakers use apples that are easy to get, like Golden Delicious, Braeburn and Granny Smith. (Jan. 2015)


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