When demand for hard ciders at Running Vines Winery in Chesterton grew, it prompted Nicole Caylor and her cousin Walt Novosel to open Aftermath Cidery & Winery in Valparaiso.
“I love to cook. I love to make things. Making wine and cider is not cooking but is along those same lines. It really allows my creativity to come out,” said Caylor, co-owner of Aftermath Cidery & Winery.
“Cider’s been a popular drink since colonial times. It’s something that had a resurgence in the last five years. It’s a nice, clean drink option. For me, having a drink is about having an experience.”
Here is the dish on this local establishment, which donates a percentage of sales to disaster relief in Indiana:
On the menu: Small plates including a cake bite trio featuring Valpo Velvet ice cream along with ciders with weather-related names and seasonal selections. “Everything is very simple food. It’s light bites. Our focus is the craft beverages, cider and wine,” said Caylor, noting that apples for the cider come from McClure’s Orchard in Peru, Indiana. “We’re one of the only cideries that does not utilize artificial food colorings or flavorings.”
About the owners: Caylor, a former Chesterton resident who now lives in Valparaiso, credited Novosel, who owns wineries in Pennsylvania, for the Running Vines idea. “He’s the one that talked me into opening a winery,” said Caylor, who attended Purdue University Calumet in Hammond and worked for State Farm, served in the U.S. Army Reserve and was a health club athletic director.
A mission statement: “Aftermath is just a fun, warm, inviting atmosphere — somewhere to have a drink with friends and family. It’s for people to gather, have a good time and try different things. Every time someone comes in I want them to feel like they’re guests being welcomed into their home,” Caylor said.
Decor: Opened in April 2016 on Greenwich Street near Valparaiso University, Aftermath has been in downtown Valparaiso since June after moving into a building owned by Ken Blaney and Paul Nelson, of Valparaiso. “It’s very industrial with all the original brick wall from the 1800s,” Caylor said. “We have a 42-foot bar utilizing Indiana limestone for the bar top. One of the neatest features is three windows behind the tasting bar where you can watch the process of making wine and cider.”
Specialties: “Flatbreads are always popular,” Caylor said. “My favorite feature and what people talk about the most are antipasto and cheese plates. They’re meats and cheeses from Fair Oaks Farms locally. It’s a great, easy, munching snack for while you have a drink.”
We’re different because: “You can come any day of the week and grab board games, sit, relax and have fun. It’s something to encourage us to put down our phones, engage with the people around us and be present in the moment,” Caylor said. Entertainment on Fridays and Saturdays ranges from karaoke to live music. Trivia Night and Name that Tune are each offered twice monthly.
Prices: Start at $8 for dessert, $10 for flatbread pizza or antipasto plates and $12 for cheese plates. The Monday Meal Deal, running through at least the end of January, is $20 for a flatbread pizza of one’s choice and two glasses of cider. “We always let you have a free taste. It gives you the option to try a cider before you end up with a full glass,” Caylor said.
Logistics: Aftermath Cidery & Winery is at 15 N. Washington St., Valparaiso. Hours are noon-10 p.m. Mondays-Thursdays, 11 a.m.-11 p.m. Fridays-Saturdays, and noon-6 p.m. Sundays. Call 219-299-8463 or go to www.aftermathcidery.com.
Jessi Virtusio is a freelance reporter for the Post-Tribune.
