Our founders' own cider — not something we buy in, but our own production: from bottling to sticking on the label. Semi-dry apple, rhubarb, strawberry and raspberry; every batch matures for more than eleven months. If you were looking for where to drink craft cider in Moscow — we pour it at our ryumochnayas (Russian shot-and-snack bars) on Sukharevskaya and Taganka, and at the Alaska gastrobar on Chistye Prudy.
on Wednesdays — the Magadan table at the bar →
Our own brand means we answer for all of it ourselves, from picking the apples to the final bottling. We take different varieties and blend them: that way the profile comes out fuller than a single-variety cider.
That is how long a batch matures before it reaches the bottle: natural apple acidity and a complex fermentation profile do not happen any faster. Nothing to rush it with, and no reason to.
Carbonation, filtration, washing the bottles, filling, capping, the label and the excise marking — all on our own equipment and with our own hands. We show it in the video below, warts and all.
“Our own cider” sounds exactly the same from everyone who says it. Here is what stands behind those words in our case: the equipment, the stages and the people. Your guide is Artyom, the cidermaker himself.
4 minutes · a tour of the workshop
Manufaktura has channels of its own: batches, new flavours and how they turned out. Follow along if cider is interesting to you in its own right.
Everything below is on our menu — you can order it the same evening.
Apple acidity loves salt: it cuts the fat and resets your palate before the next bite. The simplest pairing, and the one that works best.
Rhubarb brings herbal freshness and a dry finish — exactly what oily fish and anything battered and fried are asking for.
The berry ones are the softest in the line-up. They work where a dry cider argues with the food: with creamy, sweet and crunchy.
Cider is more interesting to taste next to the people who make it. We put on tastings, Cider Days and evenings with guests — at the same table as the cidermaker, not just “the bar has cider on tap”.
Селивёрстов пер., 2/24 (вход через арку). Manufaktura Kollegi cider is on tap next to the infusions (nastoyka); the colleagues behind the bar will tell you where to start.
Воронцовская ул., 6, стр. 7 (вход со двора). Manufaktura Kollegi cider is on tap next to the infusions (nastoyka); the colleagues behind the bar will tell you where to start.
You can put Manufaktura Kollegi on at your place: on a tap in a bar, on a shelf in a shop, or delivered to a venue for an event. We will explain the terms, send a price list and, if you like, drop off samples to try.
We'll walk you through the terms and send over the financial model. Please fill in every field — with them we'll put together a quote for your city right away.
Manufaktura Kollegi started out on the taps of the Alaska gastrobar — a regular participant in and ambassador of the Russian Cider Festival. There our cider stands in the company of cideries we are friends with: Zapovednik, Rebel Apple, Bykov Cider, Solville, Cube Ciders, Crabapple, Roma, Kray Zemli.
Cider at AlaskaBook a table — we will pour Manufaktura from the tap and find it a match from the Magadan table. We are open 17:00–5:00.
