HUDSON VALLEY + CAPITAL REGION
U LT IM ATE CIDER + APPLE SPIRITS
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ULTIMATE CIDER + APPLE SPIRITS GUIDE Volume 1I Issue 1 2017
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U LT IM ATE CIDER + APPLE SPIRITS
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FEATURES Stylistically Speaking Cider
WENDY CRISPELL CONTRIBUTOR
By Wendy Crispell TRACI L. SUPPA
7 ADVERTISING INQUIRIES: Contact us at info@HVCiderGuide.com or 518-731-1332.
SUBSCRIPTIONS: Order at www.flintminepress.com EDITORIAL CONTRIBUTIONS: We invite ideas for articles, photographs, letters and other contributions from readers. Write us at the address below or email info@HVCiderGuide.com. A manuscript or artwork submitted by mail should be accompanied by a self-addressed, pre-paid envelope if you would like it returned. We are not responsible for the return or loss of submissions. CONTACT US: Cider Guide / Hudson Valley Wine Magazine PO Box 353, Coxsackie, NY 12051 Phone: 518-731-1332 Email: info@HVCiderGuide.com VISIT US: www.HVCiderGuide.com
The ULTIMATE CIDER + APPLE SPIRITS GUIDE is published annually by Flint Mine Press, a division of Flint Mine Group, llc. ©2017 Flint Mine Group, llc. All rights reserved. Hudson Valley Wine and the Ultimate Cider + Apple Spirits Guide are trademarks of Flint Mine Group, llc. Material may not be reproduced in whole or in part in any form without written permission. No statement in this publication is to be construed as a recommendation. Every effort is made to avoid errors, misspellings and omissions. PLEASE DRINK RESPONSIBLY. PHOTO: Cloth cider press by Grant Delin [grantdelin.com] courtesy of Treasury Cider.
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Angry Orchard Bad Seed Cider Co. Brooklyn Cider House Doc’s Draft Hard Cider Hardscrabble Cider Indian Ladder Farmstead Cidery and Brewery Joe Daddy’s Hard Cider Kettleborough Cider House Naked Flock Hard Cider Nine Pin Ciderworks Orchard Hill Cider Mill Pennings Farm Cidery Standard Cider Co. Treasury Cider Weed Orchards & Winery
Christopher Jacobs Winery
Stylistically Speaking Cider By Wendy Crispell
here’s no denying the popularity of cider is on the rise. At least one commercially-produced cider can be found in your local grocery store, deli, or bodega—something just not available as recently as five years ago. What you’ll find on these shelves is a good introduction to the joys of drinking cider, but they lead many to assume cider is always a sweet beverage. Not all ciders fall into this range. The craft cider industry is busting this myth with a variety of styles and flavors to suit all tastes.
Building on these traditions, creativity and experimentation is rampant among local producers. Each cider maker brings his or her distinct personality into the mix by using a unique blend of apples or adding surprise elements like spices and other fruits, or by maturing their ciders in different types of vessels. It’s true the best way to learn about cider styles is by drinking them, but you can also learn a lot—and define your own cider
style—by understanding the terminology commonly used in the craft cider industry. OFF-DRY CIDER Off-dry ciders have slightly more body than their dry counterparts; usually containing 1% to 2% residual sugar. A rounder, fuller mouthfeel is the norm here, while the cider still contains enough acid to be refreshing. This is an excellent choice for food pairing. The slight sweetness plays nicely with spicy cuisine including Indian, Thai and BBQ. TRY: Brooklyn Cider House produces a stellar off-dry style that truly fits the bill in this category. DRY CIDER Dry ciders generally have less than 0.5% residual sugar. They are often tannic, with a pronounced acidity, and a slightly thinner body than those with more residual sugar. Depending on the apple varieties used, aromas can include
Most Hudson Valley cider houses produce a range of styles. Some craft styles that mirror their favorite type of European cider, generally English, Spanish, or French. English cider is known for being dry and tannic with higher alcohol levels, while Spain is known for ciders with racing acidity, slight funk, and bright green, somewhat herbal, flavors. The French create sweeter, lower-alcohol ciders with lively effervescence.
PHOTO: Flint Mine Press
acidity HVCiderGuide.com • 2017
spring blossoms, wild flower, and sweet clover. Most styles of dry cider contain enough rich fruit essence to stand up against lightly spiced cuisine. They also complement any type of grilled bratwurst, many different cheeses, and they pair perfectly with a variety of charcuterie and pâtés. Many cider makers in the Hudson Valley craft a dry cider. TRY: Top picks include those from Hardscrabble Cider, Kettleborough Cider House, and Indian Ladder Farmstead Cidery.
THE CURIOUS CHARACTER OF VARIETAL CIDERS
BONE-DRY CIDER This style is often made with cider apple varieties which add more tannin and a spine-tingly acidity to the finished product. Pleasant earthy notes combine with interesting flavors and exotic aromas to make this mouthwatering style of cider. While this style may take some getting used to for newbies, it’s a favorite among aficionados. For pairings, treat this like a French Chablis – briny raw shellfish, such as oysters and clams, are charmed out of their shells by this style of cider. TRY: Pennings Farm Cidery and Brooklyn Cider House both produce bone-dry ciders worth seeking out. BOTTLE CONDITIONED Produced much like sparkling wine, with a second fermentation occurring in bottle. Not only does bottle conditioning add satisfying and elegant natural carbonation, the live yeast creates complex flavor profiles. These thought-provoking sparkling ciders pair with buttery seafood preparations, pasta with cream sauce, or triple crème cheeses. TRY: Orchard Hill Cider Mill and Treasury Cider craft tasty examples of this labor-intensive style. Hudson Valley Farmhouse Cider offers several savory ciders in this style which are bottle conditioned in their new temperature-controlled facility.
Cider makers often blend inedible bittersharp and bittersweet apple varieties with crossover apples to create their signature house styles. But some, like Doc’s Draft, Hudson Valley Farmhouse Cider, and Angry Orchard are experimenting with single varietals, using just one type of apple to create ciders with a distinct flavor profile. While these modern and heirloom apples are gaining popularity as varietal ciders, they can also be the backbone of blends: Ashmead’s Kernel This is a rather lumpy, misshapen English apple that would never win a contest for its beauty. But, appearances can be deceiving. Ashmead’s Kernel has remained popular for well over two centuries, and with good reason: it has a taste that sets it apart from most other varieties. For some, the elusive flavor is reminiscent of a sweetsmelling hard candy known in the UK as a pear drop.
SWEET For those that prefer a sweeter style cider, there are many farm-fresh options to choose from. Instead of the commercial brands, which typically contain fifty percent juice and rely on added sugar to achieve a fuller flavor, there are lush orchard fruit ciders and versions back-sweetened with local honey being crafted in
Esopus Spitzenberg This buttery-yellow, antique variety was discovered by Dutch settlers in 1770. Its crisp, juicy flesh, rich aromatics and concentrated flavor make it the apple of cider connoisseurs.
Gold Rush A smooth-skinned modern dessert apple with a flavor profile similar to Golden Delicious, but with a bit more acidity. It is late harvested and has excellent juice, but as a relatively new variety there isn’t much experience with it yet in cider production.
Traditionally Scrumpy was a strong, rough, very pulpy cider, cloudy in appearance, and popular in Western England. In the 19th century, farm laborers would generally receive up to a quart daily as an incentive on top of their wages. Today, Scrumpy can be mildly sweet or dry, but it is almost always cloudy due to its unique production method. True Scrumpy is made using the natural yeast found in apples, slowly fermented over a long period of time which produces its natural effervescence. Scrumpy can be bottled with the addition of honey or other sweeteners, and yeast is sometimes added to boost the alcohol and create more bubbles. It can then be left to finish for an additional two or more months. It’s no wonder this rustic beauty has inspired more than one indie folk punk ballad dedicated to its delights. Scrumpys, which are often sold in jugs, are welcome at any BBQ featuring hearty grilled meats and mayo-laden salads, and best in the company of friends and family. TRY: Hudson Valley Farmhouse Cider produces a seasonal Scrumpy that is bottled alive so it must be kept cold or refrigerated. This New York take on an English tradition is a win-win on either continent.
Golden Russet The “I can do anything better than you” apple. Discovered in New York in 1840, this dynamo’s sweet, honeyed fruit has the perfect blend of acid, sugar, and tannin to enhance any blend, and enough finesse to be used for a single varietal cider. Newtown Pippin Early New York settlers propagated this varietal in Queens in the 18th century. The green-skinned, late harvested Pippin has a well-balanced, sweet-tart flavor and tannins that make it a good candidate for barrel-aged ciders.
PHOTO: Eric Lewandowski
Northern Spy This sharply flavored late
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ripening variety was introduced in the 1840s in Rochester, NY. With possible connections to Esopus Spitzenburg it shares many of the same qualities including heady aromatics and luscious fruit.
Winesap Winesaps can be eaten fresh, but they also shine in cider production. This heirloom apple has a unique tartness, intoxicating aroma, and lingering spice that sets it apart from other varietals.
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HVCiderGuide.com â€¢ 2017
the Hudson Valley. These styles are delicious paired with strong washed-rind or blue cheeses. TRY: Weed Orchards’ Papa’s Peaches Hard Cider, or honey ciders from Penning’s Farm Cidery and Standard Cider Co. CROSSOVER STYLES Most cider makers are purists and let the terroir of the orchard and the character of the apples weave the story that ends up in the glass. But some can’t help being rebels, commingling flavors from other facets of the beverage industry to influence their finished products. Dry-hopped ciders, for example, have citrus flavors and floral notes that are not only more refreshing than an IPA beer, they are also much less filling. TRY: Standouts include Bad Seed Cider’s IPC Hopped Cider and Joe Daddy’s Hoppin’ Joey. Naked Flock’s Currant Saison is a crossover that would satisfy any beer lover’s palate. Other alternative cider styles take their cues from wine. Try Nine Pin Ciderworks’ Cidre Rosé, made by co-fermenting apples with the skins of red grapes to create a pink tipple perfect for summer sipping, with a lower alcohol than your average rosé. For those seeking a more assertive flavor, barrel-aged ciders offer up flavors of spice, a touch of smoky character, and a bit of heft. Angry Orchard’s small batch barrel-aged ciders stamp a distinctly Hudson Valley signature on this traditionally European style of cider. The talented cider pioneers throughout the region are crafting many palate-pleasing styles of ciders—from sweet to bone-dry. You just may have to try them all to discover a few go-to styles to call your own.
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The Hudson Valley
Beacon Falls Cafe
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11am-6pm Sat | 11am-5pm Sun Iron & Wine Restaurant & Westview Golf Driving Range 3191 Route 22, Patterson, NY 12563
Wine, Spirits and Cider Tastings, Breweries, Arts & Crafts, Food Vendors, Live Music, Cooking and Mixologist demos, Children’s Activities and more.
WINE FESTIVAL CRAFT
AUGUST 12 & 13, 2017 q
SAVE THE DATES
Capital Cornhole Tournament Quackenbush Square, Albany
Hudson Valley Cider & Beer Fest Pennings Farm Cidery, Warwick
29th Annual Apple Fest & Craft Show Goold Orchards, Castleton
Naked Flock Hard Cider Experience Applewood Winery, Warwick
FEB ’18 Gathering of the Farm Cideries Nine Pin Ciderworks, Albany
FIND MORE EVENTS AT
HVCiderGuide.com • 2017
A BOUT US
THE CIDER MAKERS at Angry Orchard have been experimenting with apple varieties, ingredients and aging processes to develop hard cider recipes for more than 20 years. The cider making team has traveled the world to find the best apples for cider making and to choose specific varieties based on each cider’s desired flavor profile. In fall 2015, Angry Orchard opened a home for research and development, the Cider House, on its historic 60-acre apple orchard in Walden, NY. Here, the cider makers research and drive experimentation, and drinkers are welcome to visit for samples of exclusive ciders made on-site. Despite the recent growth of hard cider in the US, and the prevalence of cider in the Hudson Valley, the category is still small and relatively unknown. Angry Orchard is committed to drinker education and awareness-building to help grow the category for all craft cider makers. As part of the experience at the Cider House, drinkers are invited to take a selfguided tour that features vintage cider making equipment, an interactive exhibit about the history of cider in the US, as well as an in-depth look at the cider making process. Visitors will then spiral down through the cider production area to experience how cider is made firsthand, including specialty and barrel-aged styles made by the cider makers in New York using local apples. Finally, guests will make their way into the tasting room where drinkers 21+ can sample a flight of three Angry Orchard ciders and purchase additional drafts while enjoying the scenic view from outside on the lawn, next to the fire pit, or at the rustic table tops of the taproom. Angry Orchard makes a variety of year-round craft cider styles, including Angry Orchard Crisp Apple, a crisp and refreshing fruit-forward cider that blends the sweetness of culinary apples with dryness and bright acidity from bittersweet apples for a balanced flavor profile. Angry Orchard also makes The Cider House Collection, the orchard’s NY-based specialty ciders, and a variety of seasonal ciders. New for 2017: Angry Orchard will be offering guided tours of the Cidery and the Angry Orchard Tree House built by Animal Planet’s Treehouse Masters. After your tour and flight you can now enjoy draft ciders from Angry Orchard’s changing draft rotation. For more information, ticket pricing, and events visit our website www.angryorchard.com/visit-our-orchard. To find where Angry Orchard hard cider is served near you, visit the “cider finder” at www.angryorchard.com/cider-finder.
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MEET THE CIDER MAKER RYAN BURK
Ryan Burk is Angry Orchard’s head cider maker, based on-site at the Angry Orchard in the Hudson Valley. Ryan’s New York roots run deep. He grew up in Upstate New York and began hanging out on orchards around age six. He has always been interested in making cider and brewing beer, and experimented with both of these crafts during college and even after. Prior to joining the Angry Orchard team, Ryan racked up years of professional craft cider making experience, with a particular focus on cider barrel aging and varying fermentation processes.
VISIT OUR CIDER HOUSE TAP ROOM, TREE HOUSE BUILT BY ANIMAL PLANET'S TREE HOUSE MASTERS, AND NEW FOR 2017 THE CIDER GARDEN.
IN THE SPOTLIGHT THE ORCHARD GLASS
Cider is a unique beverage that walks a line somewhere between wine and beer. And while there are many glasses out there, developed to enhance the flavor of wine or craft beer, the cider makers couldn’t find a glass they felt did the same for craft cider. The cider making team decided to enlist the help of several cider and sensory experts to create a new glass from scratch, specifically designed for the unique, fresh apple flavor profile of Angry Orchard’s most popular cider, Crisp Apple. The end result of the project, the Orchard Glass, enhances the cider’s crisp, fruit forward, fresh apple taste and aroma. The Orchard Glass will be available at select bars and restaurants around the country that serve Angry Orchard. Purchase your own Orchard Glass at Angry Orchard’s e-store: www.angryorchardstore.com.
CRISP APPLE EASY APPLE GREEN APPLE STONE DRY ORCHARD'S EDGE KNOTTY PEAR ORCHARD'S EDGE OLD FASHIONED CIDER HOUSE COLLECTION WALDEN HOLLOW SPECIALTY CIDERS DEVELOPED AND SOLD AT THE ORCHARD SEASONAL SUMMER HONEY TAPPED MAPLE CINNFUL APPLE
THE ESSENTIALS NAME ANGRY ORCHARD
CLOSED New Year’s Day, Easter, Thanksgiving, Christmas
ADDRESS 2241 Albany Post Rd. Walden, NY 12586
TASTING FEES $5.00–$25.00
TOURS Tour options vary: $5.00–$25.00
FARM ACREAGE 60 acres
MANAGER Jamie Corrao
OPEN Jan–June Fri–Sun: 11am–6pm July–Dec Wed–Sun: 11am–6pm
CIDER MAKERS Ryan Burk, head cider maker Elyssa Bowen, assistant cider maker
EVENTS: 1st FRI EVERY MONTH
FOLLOW US: Open Mic
Fresh Pressed Friday, Sunset Concert Series
Angry Orchard Harvest
GETTING HERE FROM I-84: Exit 5 to Albany Post Road at the intersection of Route 52.
3rd SAT EVERY MONTH Game Night
Visit our website for updates on events.
@AngryOrchard @angryorchard #ExploreTheOrchard #BranchOut
HVCiderGuide.com • 2017
BAD SEED CIDER CO.
AB OUT US
IT’S THE KIND OF IDEA you get after a few drinks at the local pub. “Hey, let’s start a cider company!” Then it’s forgotten the next day. But Albert Wilklow and Devin Britton, two guys in Highland, NY, actually followed through with it.
MEET THE CIDER MAKERS
It didn’t hurt that Albert was a sixth generation apple farmer, and Devin enjoyed brewing and fermenting anything that sounded like it had promise to make a tasty beverage. But ever since the summer of 2011, when these two childhood friends banded together with meager savings and a love of cider, they have been crafting, selling, and talking everything cider. It’s their pastime, their passion, their life.
Since the beginning, they have always had a single-minded goal to bring handcrafted, truly dry cider to the world. The Bad Seed tap room has a unique atmosphere, and the unique bar menu offers up tempting small bites that pair brilliantly with its unique ciders. It spans two floors, and offers a wide selection of ciders, all geared towards one goal – to advance the craft cider industry by combining both old and new cider techniques and craft beer influences. It’s not uncommon at Bad Seed to taste a cider fermented with an American Ale yeast and dry-hopped, next to a traditional dry French-style cider, or a raspberry cider made with raspberries grown right on the farm. Bad Seed ciders are made from 100% fresh pressed apples grown on this sixth generation family farm. There’s no alchemy involved – after all this is cider, not science. You won’t find the endless list of chemicals, artificial sweeteners, and excuses on a Bad Seed label, because they aren’t used.
THE BAD SEED TAP ROOM HAS A UNIQUE ATMOSPHERE, AND THE UNIQUE BAR MENU OFFERS UP TEMPTING SMALL BITES THAT PAIR BRILLIANTLY WITH ITS UNIQUE CIDERS.
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“I like to drink cider.” That’s Devin Britton’s mantra; the Bad Seed cider maker says it several times over the course of a tour of Bad Seed’s facility. His more than 10 years of crafting ciders has done nothing to dampen his enthusiasm for downing a cider or three. It’s what drives him to create new twists on classic styles. His signature Bad Seed Cider? “The IPC, our hopped cider. It’s really dry, but I basically dry-hop the hell out of it with two additions of big American hops, so it has a neat, hoppy aroma, and some fruity, tropical flavors.” ALBERT THE FARMER
“Because Bad Seed is located on our apple orchard, we source fruit as much as possible from our own farm,” Albert says. “So, when we make something and say it’s locally handcrafted, it means we’ve picked it, we’ve processed it – it’s literally gone from fruit to glass right here.” His signature Bad Seed Cider? “The Original Dry, absolutely. It’s light and dry, actually dry with 0 grams of sugar.”
IN THE SPOTLIGHT TAP ROOM WEEKENDS
It’s been quite a ride to get the tap room doors open, but Bad Seed offers a plethora of rotating cider taps at two bars. Stop in and see what’s new.
If it’s a tour you’re after, they run every Saturday and Sunday, from September 1st to November 1st. Just come on in – Bad Seed likes to pull back the curtain and show you how they do things. Taking you from the orchard to the bottling room, they cover it all.
ORIGINAL DRY CIDER INDIA PALE CIDER RASPBERRY CIDER RUM BARREL AGED CIDER BOURBON BARREL AGED CIDER GINGER HARD CIDER
THE ESSENTIALS NAME BAD SEED CIDER CO. ADDRESS 43 Baileys Gap Rd. Highland, NY 12528
CLOSED New Year’s Day, Easter, Thanksgiving, Christmas TASTING FEE Tasting paddle – $10.00
TOURS $10.00 Sept–Oct
FARM ACREAGE 200+ acres
PRODUCTION 5,000 cases
OPEN April–Dec Sat–Sun: 12–6pm Jan–March Sat: 12–6pm
OWNERS Devin Britton, Albert Wilklow
CIDER MAKER Devin Britton
Sausage & Cider Festival
Fall Back Festival
GETTING HERE FROM I-87: Exit 18 (New Paltz/Poughkeepsie) to NY-299 E. Continue 2.3 miles and turn right onto Highland-Lloyd Rd./New Paltz Rd. Turn right onto Pancake Hollow Rd. Drive 2.8 miles then make slight left onto Baileys Gap Rd. Follow Baileys Gap Rd. to Bad Seed Cider on the left.
FARM MARKETS (Saturdays):
Fort Greene Park, Brooklyn Grand Army Plaza, Brooklyn
HVCiderGuide.com • 2017
BROOKLYN CIDER HOUSE
AB OUT US
IT ALL STARTED IN THE FOOTHILLS of Urnieta and Hernani in the Basque Country. Peter Yi, a wine buyer, took a break from tasting wines to visit a sagardotegi. It was a gastronomic experience like no other: simple, farm-fresh menus paired with natural cider caught straight from the barrel. It wasn’t just a dining experience; it was a party. It was a thunderbolt moment and not long after his trip, driving north on the FDR on an unusually clear spring night, he told his sister Susan, “We need to make a cider house in Brooklyn.” He was dead serious, and within weeks Peter walked away from a business he built for 25 years, and Susan quit teaching to study apples and hard cider. That was the spring of 2014. They didn’t know a bushel from a bin of apples. What they did know was that they wanted to make a wildly natural cider. In very little time, the Yi siblings have come so far, thanks to a super dedicated team: Lindsey, who joined the founding team in its second year, Hannah and Eleazar who manage the farm, and, of course, Peter and Susan. They revitalized a Hudson Valley orchard, where they have built a cidery, tasting room, farm store, and pavilion that serves wood-fired pizza and burgers. Their cider facilities at Twin Star Orchards are open from April through the first week of November for tastings and food, and visitors may pick their own “ugly apples” in the fall. They’re still working hard on their dream to open a cider house in Brooklyn, which they hope to open this summer. At Brooklyn Cider House, one simple ingredient is used to make ciders – apples – so the structure, aromas, mouthfeel, and any residual sugar are definitively tied to the quality of their apples. All of their ciders are made from freshly harvested, handpicked apples; fermented in stainless steel tanks with wild or wine yeast; and aged between two to 18 months. They make their ciders with minimal intervention and strive for balance, depth of structure, and allusions to terroir. At Twin Star, they’re determined to grow the best raw materials for their cider using sustainable methods. They believe that “ugly apples taste better” than most commercial apples which are usually perfect-looking and uniform in size. They currently have more than 50 acres of ugly apples in full production that supply much of their cider making, and have planted 8,000 baby trees of rare hard cider varieties (not for eating) and high-acid, disease-resistant heirloom varieties. They expect to source all of their apples for cider production from the farm within 2-3 years and to be a supplier of rare cider and heirloom apples for other New York cider makers in 4-5 years, once the new trees are in full production.
PHOTOS: Lindsey Storm (left, center); Jay Kim (right); Jordan Hayman (opposite)
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MEET THE FOUNDERS PETER YI
Peter Yi was the owner of PJ Wine, a leading wine retailer, before he jumped ship to start Brooklyn Cider House. He is known for his fearless honesty about wines, his creative pairings, and his marathon-like ability to taste hundreds of wines and still pick out the winners. Peter is the cider maker, visionary, and driving force. His honesty, creativity, and fearlessness are exactly why Brooklyn Cider House has made so much headway in so little time. SUSAN YI
Before Brooklyn Cider House, Susan Yi was a teacher at The Town School in Manhattan. She is a social activist and a lover of creative things. Susan was born in Korea, raised in Brooklyn, and currently lives in Bed Stuy, Brooklyn. She is a storyteller, bringing truth and compassion to the project. LINDSEY STORM
Brooklyn Cider House snatched up Lindsey Storm, former VP of Credit Sales at BNP Paribas, as she was switching gears from banking to the non-profit sector. She currently lives in Bushwick, Brooklyn, and is still involved in non-profits in her spare time. Lindsey has literally helped build Brooklyn Cider House from scratch. Aside from being the glue that holds all of the pieces together, Lindsey has a gift for connecting with people and spreading her belief in the project with incredible excitement and passion.
IN THE SPOTLIGHT RAW! COMING SOON
Inspired by the cider tradition in the Basque Country, Brooklyn Cider House wanted to make a dry, wildly natural cider with beautiful acidity, and they were excited to see what spin New York apples would give to this style of cider. They discovered that the incredible acidity of New York apples really packs a punch, in the true spirit of Brooklyn! Their Raw cider is fresh and mouth-puckering with crisp green apple and citrus aromas. Raw undergoes three fermentations with wild and wine yeasts, making it an earthy cider remarkably expressive of its terroir. It is aged on the lees for a minimum of 6 months. Raw cider will be released Fall 2017! HALF SOUR
Half Sour begins with aromas of wild flowers and honey, followed by a hint of pickled pear. The light carbonation and touch of sweetness make this off-dry cider friendly and versatile for food pairing. Like Raw, Half Sour undergoes a third fermentation, which is stopped midway to introduce those sour notes that tickle the tongue and leave you feeling completely refreshed. It won “Best Cider” and double gold medals in the 2016 New York Wine & Food Classic competition.
BONE DRY HALF SOUR KINDA DRY STILL BONE DRY
THE ESSENTIALS NAME BROOKLYN CIDER HOUSE
CLOSED New Year’s Day, Thanksgiving, Christmas
ADDRESS 155 N. Ohioville Rd. New Paltz, NY 12561
TASTING FEE None
PHONE 845-633-8657 EMAIL firstname.lastname@example.org WEBSITE www.BrooklynCiderHouse.com OPEN Apr–Early Nov Wed–Thurs: 11–6pm Fri–Sun: 11–7pm
TOURS Orchard visits FARM ACREAGE 210 acres OWNERS Peter Yi (Twin Star Orchards) Susan Yi (Brooklyn Cider House) MANAGERS Hannah George, Eleazar Castillo (farm) Lindsey Storm (ciderhouse) CIDER MAKER Peter Yi
EVENTS: Visit our website or Facebook page for updates on events.
GETTING HERE FROM I-87: Exit 18 (New Paltz/Poughkeepsie), then merge right onto NY-299 E. Drive about 1/8 mile, and at the intersection of Ohioville Rd., turn left onto North Ohioville Rd. Continue for 1.2 miles. The orchard/tasting room will be on the left side.
FOLLOW US: @BrooklynCiderHouse @brooklynciderhouse @brooklynciderhouse
HVCiderGuide.com • 2017
DOC’S DRAFT HARD CIDER
AB OUT US
AS THE FIRST CIDERY IN NEW YORK STATE since prohibition, Doc’s has had over 20 years’ experience in fine tuning and perfecting the craft. The staff at Doc’s is proud to use only 100% New York fruit, and the success of Doc’s Cider is due to this insistence on using the finest fruit available. When it’s not sourced from the onsite orchard, Doc’s purchases fresh market fruit from local growers that the staff knows personally. The Doc's Draft Hard Cider story began in 1989, when two doctors purchased an orchard in Warwick, NY and began to learn how to cultivate fruit. Local apple growers and extension agents taught them the basics and contributed to the early success. As a result of an abundant apple crop they began to experiment with hard cider. Soon they were hooked. They applied for and received a farm winery license and cider producer license in 1993 – and Doc’s was born. Doors opened to the public in the fall of 1994. In the early days, they had three wines and one cider, all of which were, frankly, a bit unrefined. Their inexperience was as evident as their enthusiasm, but they persevered to create higher quality wines and cider. Every vintage improved as they honed their skills and continued to learn the art and science of wine and cider making. Eventually, hard work paid off, leading to the development of the criticallyacclaimed Doc’s Draft Hard Apple Cider. In 2002, current owners Jeremy Kidde and Jason Grizzanti set out to build the Doc’s Cider brand. After purchasing a used bottling line and three head keg filler, they increased production enough to expand beyond the farm winery tasting room and local farm markets. Every week, they would load up the truck and sell the cider door to door in New York City. Soon, Doc’s Draft started to be known for its fresh, natural taste, and they quickly added distribution to nearby states. Today, Doc’s Hard Cider is available in 25 states and three countries, with more growth on the horizon. Proclaims owner Jeremy Kidde, “We did it first and we do it best.” Doc’s Draft Hard Apple Cider is now available in four year-round varieties (Original Apple, Pear, Raspberry, and Hopped) as well as six seasonal offerings (Cassis, Sour Cherry, Peach, Pumpkin, Cranberry, and Gold Rush).
TODAY, DOC’S HARD CIDER IS AVAILABLE IN 25 STATES AND THREE COUNTRIES, WITH MORE GROWTH ON THE HORIZON.
14 CIDER GUIDE • 2017
MEET THE CIDER MAKER COOPER GRANEY
Cooper Graney, head cider maker, started with Doc’s Cider in 2005, when he was still in high school. He worked weekends and eventually after school on the bottling line and stocking the tasting room shelves. He learned from owner (and then cider maker) Jason Grizzanti that you could go to school to learn the science behind cider and wine. In 2007, Cooper headed off to the Virginia Tech Food Science and Technology program, while continuing to work at Doc’s in the summers. His return home in 2013 coincided with Jason’s shift of focus to the Black Dirt Distillery Project, and a Head Cider Maker was born. It took Cooper years of studying to realize that cider making is an art, not a science. Although the science certainly comes in handy, it can’t teach you how to make the same cider in July as you do in December. Good thing there’s a lot of tasting involved.
IN THE SPOTLIGHT DOC’S GOLD RUSH CIDER
While the rest of the Doc’s line relies on the Doc’s Original base, the newest and driest product, Gold Rush, is distinctive. Doc’s uses 100% organic Gold Rush apples and the Keeving fermentation method that takes over three months. It results in a dry, crisp, appleforward product reminiscent a French farmhouse cider. Enjoy it on hot days, over ice. Get it when you see it because it doesn’t last long! WE CAN DO IT!
Doc’s Cider will soon be available in cans for all of your cider-ing needs. WOOD FIRED PIES
The pizzas at our Pane Café at the Warwick Valley Winery Tasting Room are a Hudson Valley favorite. A new wood fired pizza oven will be set up next to our outdoor grill, so get ready for some new pies.
DOC’S DRAFT HARD APPLE CIDER DOC’S DRAFT HARD PEAR CIDER DOC’S DRAFT HARD RASPBERRY CIDER DOC’S DRAFT HARD DRY HOPPED CIDER DOC’S DRAFT PUMPKIN CIDER
THE ESSENTIALS NAME DOC’S DRAFT HARD CIDER ADDRESS 114 Little York Rd. Warwick, NY 10990
CLOSED New Year’s Day, Easter, Thanksgiving, Christmas TASTING FEE $5.00
TOURS $15.00 (distillery tour)
FARM ACREAGE 100 acres
PRODUCTION 75,000 cases
OPEN Year round Mon–Fri: 11am–6pm Sat–Sun: 11am–6pm
OWNERS Jeremy Kidde, Jason Grizzanti, Joseph Grizzanti CIDER MAKER Cooper Graney
GETTING HERE FROM NYC & NJ: Take Rt.17 north into New York State toward Albany (I-87) to Exit 15A, Sloatsburg. Make a left off exit onto Rt. 17. Continue on Rt.17 north for 7 miles, then turn left onto Rt. 17A. Stay on Rt. 17A for approximately 17 miles into Warwick. At the intersection of Rt.17A and Rt. 94 turn left onto Rt. 94. Proceed on Rt. 94 for 1/4 of a mile, then make a right onto Little York Rd. The tasting room is 1 mile on the right.
Live music every weekend
Dylan-Fest, Cash & Country, Dead-Fest
See the calendar at wvwinery.com
FARM MARKETS: Warwick, Nyack, Goshen, Cold Spring, Tarrytown
HVCiderGuide.com • 2017
AB OUT US
WHEN THEIR FAMILY ACQUIRED a 60-acre apple orchard six years ago, the Covino brothers—Alex, Kevin, and Ben—immediately tinkered with the idea of putting their apple crop to good use. And with the recent upswing in the popularity of hard cider, it seemed only logical to try their hand at the craft. Harvest Moon Farm and Orchard, formerly Outhouse Orchard, was purchased by local nursery owner, Rob Covino, in 2010. The orchard was home to 60 acres of culinary apple trees and a variety of other stone fruit and vegetables. Culinary apples aren’t a traditional cider fruit, but the Covino brothers were driven by Teddy Roosevelt’s quote: “Do what you can, with what you have, where you are.” The brothers, each with a degree in horticulture and years of experience working on their family’s nursery, had the background knowledge to keep the orchard flourishing to ensure a healthy crop. Utilizing the apple varieties at their disposal, their goal was to ultimately craft a light, crisp hard cider that embodied drinkability. After years of experimentation, they crafted a cider which truly reflected the crop: an off-dry cider with strong apple flavor and aroma. No extra sugar is added; freshpressed sweet cider is introduced post-fermentation to enhance the taste and to ensure the final product isn’t overly dry. You won’t find preservatives or additives either – the brothers choose to batch pasteurize each and every bottle to ensure a clean and natural product. “It was our goal to make a truly craft beverage. We press the apples. We fill, pasteurize, and label every bottle.” Success with their Dry and Standard recipes led the brothers to get creative with other varieties, such as Cranberry—a semi-dry tart cider that incorporates fresh cranberries—and Fruit of the Farm, a sweeter variety that incorporates peaches, nectarines, blueberries, and strawberries. Their Citra cider, one of the most popular to date, involves fermenting cider over citra hops. New varieties, such as Ginger Lemon and Beet, will debut this spring, along with the first keg run of Hardscrabble Cider. The recent planting of over 1,000 cider-variety apple trees will lead to even more experimentation down the road. A nod to cider’s history in this country, Hardscrabble Cider features an Americana theme – and the tasting room attempts to embody the same feel. The walls are lined with reclaimed barnwood, old emblems of American history hang from the walls, and quality hand-crafted beverages are readily available. In addition to cider (sold by the bottle, pint, and flight), the tasting room features New York-crafted beer (on tap and by the bottle), liquor, cordials, and wine. The addition of an outdoor patio—dubbed the “Cider Garden”—is open spring and summer to enjoy drinks, food, and live music.
16 CIDER GUIDE • 2017
MEET THE CIDER MAKERS ALEX COVINO KEVIN COVINO BEN COVINO ANTHONY SEPE
“Mixing business and pleasure can be difficult, but our foray into the cider business has allowed us to do just that,” says owner and cider maker Kevin Covino. Brothers Alex, Kevin, and Ben—horticulturists by trade with degrees in plant science—had dabbled with beer and wine making as a hobby with little success. Fate, and a bit of good fortune, brought them an apple orchard right down the road from their family’s nursery. The Covino brothers grew up in Brewster, New York, and began working on their family's nursery in their early teens. After graduating from Rhode Island University, they began helping their father run the business. Kevin soon became manager of the newlyacquired orchard, where he now lives, among the trees. Anthony Sepe recently joined to help with production and sales. A teacher and writer by trade, he stumbled upon his passion for cider out of necessity. “I adore bourbon, but you really can’t sit around with your buddies and drink bourbon for hours.” All members of the team share the same goal: to produce a delicious craft beverage that embodies the local terroir. You can often find them enjoying a hard cider in the tasting room.
IN THE SPOTLIGHT NEW OUTDOOR PATIO AND CIDER EVENTS!
Customers will soon be able to enjoy their food and beverages on the new outdoor patio, open all week during the spring and summer. Hardscrabble Cider will be available by the bottle, pint, and flight seven days a week. In addition to the hard cider, there’s a great selection of New York State craft beer on tap. Burgers, sandwiches, salads, and other delicious menu items are available through Harvest Moon. The patio will remain open until 9pm on Friday and Saturday nights with live music on Saturdays. Hardscrabble Cider is also planning multiple cider-related events, in addition to the fall festival every weekend throughout September and October. Updates will be provided on the website and social media. SMALL-BATCH CIDERS
Expect a variety of new small batches and experimental ciders in the tasting room throughout the season. Small batches will utilize the recently planted cider-apple varieties, as well as many of the other fruits, and perhaps even vegetables, grown on the orchard.
CITRA CRANBERRY DRY STANDARD
THE ESSENTIALS NAME HARDSCRABBLE CIDER
CLOSED New Year’s Day, Easter, Christmas
ADDRESS 130 Hardscrabble Rd. North Salem, NY 10560
TASTING FEE $10.00 per flight
PHONE 914-485-1210 EMAIL email@example.com WEBSITE hardscrabbleciderny.com OPEN Jan–Mar Fri–Sat: 10am–4:30pm Sun: 12–4:30pm Apr–Dec Mon–Sat: 10am–6pm Sun: 12–6pm
TOURS start at $10.00 per person FARM ACREAGE 62 acres PRODUCTION 1,500 cases OWNERS Alex Covino, Kevin Covino, Ben Covino MANAGER Anthony Sepe CIDER MAKERS Alex Covino, Kevin Covino, Ben Covino, Anthony Sepe
GETTING HERE FROM 684 [NORTH OR SOUTH]: Exit 8, Hardscrabble Road. Make a right off the exit and continue approximately ¾ of a mile down Hardscrabble Road. The orchard (Harvest Moon Farm and Orchard) will be on your left hand side. The tasting room is attached to the main building. You can enter through the main building or through the patio.
Live Music, Saturdays, 6–9pm
Fall Festival at Harvest Moon, Saturday and Sunday
FARM MARKET: Harvest Moon Farm & Orchard (on premise)
HVCiderGuide.com • 2017
INDIAN LADDER FARMSTEAD CIDERY AND BREWERY
A BOUT US
INDIAN LADDER FARMSTEAD CIDERY AND BREWERY produces hard cider and craft beer with ingredients grown on the farm, and is dedicated to the farm-to-table movement, or in this case, farm-to-glass. The farm is located beneath the dramatic limestone cliffs of the Helderberg Escarpment, home to the scenic John Boyd Thacher State Park.
MEET THE OWNERS
Celebrating its centennial in 2016, Indian Ladder Farms is operated by the fourth generation of the Ten Eyck family, and features a retail farm market, café, bakery, and pick-your-own. It also offers educational programs and other special events, including weddings. Originally a dairy farm, Indian Ladder Farms raised beef cattle after the dairy barn burned in the 1940s. It was eventually converted to an apple orchard, now famous for its high-quality fruit, fresh-pressed apple cider, and cider doughnuts.
Indian Ladder Farmstead Cidery and Brewery (ILFCB) is owned and operated by Dietrich Gehring and Stuart Morris. Longtime friends, they met in Boston while working at a high-end wine, spirits and beer store. Both developed an appreciation for the craft beverage industry, and when Dietrich returned to the Capital Region, he went on to work for Wm. S. Newman Brewing in Albany, one of the Northeast’s first craft breweries. Dietrich married into the Ten Eyck family moved to Indian Ladder Farms in the late 1980s, and worked in various sectors of the farm.
With access to more than 40 apple varieties, Indian Ladder Farmstead’s hard ciders are dry, complex, and refreshing. The apples are hand-picked, then pressed on the premises. The public can watch the process through a viewing window. Seasonal fruits, herbs, and hops, also grown on the farm, are used to create unique flavor combinations that celebrate New York State agriculture. These specialty beverages are available in the tasting room and beer garden overlooking the hop yards, apple orchards, and berry plantings. In addition to hard cider, a variety of beverages are served, including beers produced in collaboration with other breweries, guest beers and ciders, and farm distillery/winery products. The tasting room menu offers meats, cheeses, grains, and produce from farms all over New York. Highlights include the cheese and charcuterie boards and gourmet hot dog bar. Indian Ladder Farmstead’s ciders and beers are available by the glass, in tasting flights, or growler fills at the tasting room. The flagship Dry Hard Cider is now available in cans, and can be found at beverage centers in the Capital Region, Hudson Valley, Manhattan, and Brooklyn.
WITH ACCESS TO MORE THAN 40 APPLE VARIETIES, INDIAN LADDER FARMSTEAD’S HARD CIDERS ARE DRY, COMPLEX, AND REFRESHING.
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DIETRICH GEHRING AND STUART MORRIS
Stuart would come upstate to visit often, and they eventually schemed up a way to capitalize on the craft beer movement and pursue their passion by starting the Helderberg Hop Farm. They applied for a New York State farm brewery license, with the goal of developing a self-sustaining farm brewery. Being located on an established apple orchard, making the move to also producing hard cider was a natural progression, and Indian Ladder Farmstead became a farm brewery and cidery. Less than two years after obtaining its license, ILFCB was growing over 80% of the ingredients for their beers and ciders, including barley, oats, hops, apples, and other fruits.
IN THE SPOTLIGHT ILFCB CELEBRATES ITS ANNIVERSARY
In May 2017, Indian Ladder will celebrate the first anniversary of the opening of the tasting room. Upcoming bottle releases include Peerenboom Pear Cider aged in pear brandy barrels; Red Poppies of Passchendaele, a Merlot barrel-aged Flanders Red Ale. Upcoming can releases include the first two beers in the Hop Master Series – Dr. Paul Matthews IPA, and Daniel Driscoll Pale Ale.
BARREL-AGED SMALL BATCH CIDERS BOO BERRY DEW OF THE SEA DRY HARD CIDER HOPPED CIDER SECKEL SOLUTION THE CRAB
NAME INDIAN LADDER FARMSTEAD CIDERY AND BREWERY ADDRESS 342 Altamont Rd. Altamont, NY 12009 PHONE 518-655-0108
Private events may be scheduled outside of normal business hours. TASTING FEE $10.00 tasting flight TOURS Available, call to schedule
EMAIL firstname.lastname@example.org WEBSITE www.ilfcb.com
FARM ACREAGE 300 acres PRODUCTION 1,500 cases
OPEN Apr–Nov Wed–Thurs: 4–9pm, Fri: 4–10pm Sat: 11am–9pm, Sun: 11am–7pm Dec–Mar Thurs: 4–9pm, Fri: 4–10pm Sat: 11am–9pm, Sun: 11am–7pm
GETTING HERE FROM I-87: Exit 24 to the Northway (87) South. Continue until it ends on Rt. 20 (Western Ave.) Turn right onto Rt. 20 heading west. At the intersection of Rt. 155 (State Farm Rd.), turn left following signs for Voorheesville. Continue straight through the stoplight. Enter the roundabout and bear right onto Rt. 85A. Drive through the underpass to stoplight and turn right onto Rt. 156 (Voorheesville-Altamont Rd.) following the signs for Altamont. At the fork bear left to continue on Rt. 156. The farm store is on Rt. 156 about two miles from Voorheesville on the left.
CLOSED Thanksgiving, Christmas
OWNER Dietrich Gehring and Stuart Morris MANAGER Lisa Stewart CIDER MAKER Dietrich Gehring
FOLLOW US: 1st Anniversary Celebration Baby Animal Days
Apple & Pumpkin Pick-Your-Own
@Indian Ladder Farmstead Cidery and Brewery @ILFCiderBrewery @indian_ladder_ farmstead
HVCiderGuide.com • 2017
JOE DADDY’S HARD CIDER
A BOUT US
THE GOOLD ORCHARD STORY began in April of 1910 when James and Bertha Goold arrived by rail at a small train station in Brookview, NY – the Brookview Station. Together they walked a mile to the apple farm they had recently purchased. During the mid-1970s Goold Orchards expanded the business and began pressing and distributing fresh apple cider year-round. The Brookview Station Winery was added in 2006 by third generation owner Sue Goold Miller and her husband Edward. When they opened the doors there was just one wine, an apple wine. That year, “Whistle Stop White” was chosen over 70 others and was awarded the Cornell Cup as the Best Wine in the Hudson River Region. Since then the winery has added 12 additional wines and a line of Joe Daddy’s Hard Ciders. Next time you’re visiting the farm and winery, stop by the tasting room for a sample of Joe Daddy’s English Style, Apple-Cranberry, or Triple Hopped ciders. “As year round apple growers and cider producers, Ed and I enjoy seeing the resurgence of both fresh cider and hard cider markets” says Sue Goold Miller, a third generation apple grower. “It’s very exciting to have apple farming and cider manufacturing back in the spotlight.”
NEXT TIME YOU’RE VISITING THE FARM AND WINERY, STOP BY THE TASTING ROOM FOR A SAMPLE OF JOE DADDY’S ENGLISH STYLE, APPLE-CRANBERRY, OR TRIPLE HOPPED CIDERS.
Joe - Dad Jo Dadd ddy dd d ’s
Hard Cider 20 CIDER GUIDE • 2017
MEET THE CIDER MAKERS EDWARD H. MILLER WINE AND HARD CIDER MAKER
Ed oversees all daily orchard operations including orchard management, crops, sales and field employees. He is considered an expert in his field and is consulted regularly for television news interviews. Ed has been the winemaker at Brookview Station Winery at Goold Orchards since its opening in 2006. Ed also produces the line of Joe Daddy’s Hard Ciders. JOE CICCOLELLA
For more than 35 years, Joe Ciccolella has been the cider master and packhouse foreman at Goold Orchards. Joe inspects all of the fruit grown and pressed in the cider mill making certain it is a premium fresh blended cider. What Joe, aka “Joe Daddy,” knows about fruit and cider making could only come with his many years of experience.
IN THE SPOTLIGHT HOPPIN' JOEY HOPPED HARD CIDER
Hoppin’ Joey is a triple-hopped hard cider. Guests like to refer to it as an IPA hard cider – great golden color, beautiful citrus-floral bouquet. It’s wildly popular. One of the most notable things about Hoppin’ Joey is that it is incredibly smooth. People don’t realize how many different varieties of hops are grown right here in New York. The hops that are blended for this cider are not in any way like a bitter beer hops, and that really surprises people.
ENGLISH STYLE ALE CIDER APPLE CRANBERRY HARD CIDER HOPPIN’ JOEY HOPPED HARD CIDER APPLE WINES WHISTLE STOP WHITE SUNSET CHARLIE (ROSÉ) POMONA (APPLE-PEAR)
NAME JOE DADDY’S HARD CIDER ADDRESS 1297 Brookview Station Rd. Castleton, NY 12033
CLOSED New Year’s Day, Easter, Memorial Day, Independence Day, Thanksgiving, Christmas
TASTING FEES $6.00–$8.00 Private/Group Tastings: By appointment only, price varies
FARM ACREAGE 100 acres
OPEN Jan–Aug Mon–Fri: 10am–4:30pm Sat: 10am–4pm Sept–Dec Mon–Sun: 9am–5pm
OWNERS Sue Goold Miller, Ed Miller MANAGER Karen Gardy CIDER MAKERS Ed Miller, Joe Ciccolella
GETTING HERE FROM I-87 [NYC]: Exit 21A (Castleton Thruway Bridge) to Exit B1. Continue on I-90 west toward Albany to Exit 11. Make a right onto Rts. 9 & 20 South. At stop light, make a right onto Rt. 150 South & West. Turn at the first left onto S. Old Post Road. Continue to the next right, Brookview Station Road. FROM I-87 [AREAS NORTH]: Exit 7 (Alt. Rt. 7) and follow signs for Troy/Watervliet. Continue on Rt. 7 to Exit for I-787 South to I-90 East (Boston). Continue on I-90 East to exit 11E. At stop light, make a right onto Rt. 150 South & West, then follow directions above.
5th Annual Hudson Berkshire Wine & Food Festival
Joe Daddy's Annual Car Show Classic
29th Annual Apple Festival & Craft Show at Goold Orchards
@Brookviewstation winery @gooldorchards
Visit the websites for updates on events: www.joedaddyhardcider.com, www.goold.com, www.brookviewstationwinery.com
HVCiderGuide.com • 2017
KETTLEBOROUGH CIDER HOUSE
AB OUT US
KETTLEBOROUGH CIDER HOUSE originated on Dressel Farms in New Paltz, NY, and began producing small-batch hard cider in 2012. After graduating from Cornell in 2007, Tim Dressel originally intended to open a craft winery, and immediately began growing wine grapes. While waiting for the new vineyard to come to maturity, the hard cider craze began sweeping the nation. Given how many apples Dressel Farms grew, it seemed only logical to shift attention from wine to hard cider. The winery dream never went away, however, and its ciders are noticeably influenced by winemaking techniques and styles. The mentality behind Kettleborough’s cidermaking practices is firmly rooted (pun intended) in its orchard-centric approach. Dressel Farms has been growing highquality apples for more than 60 years, so the makers understand that without good fruit, good cider isn’t possible. Ask any cider (or wine) maker and they’ll tell you that proper chemistry in their juice can make or break the final product. Kettleborough relies heavily on a scientific methodology to agriculture and cidermaking – working closely with Cornell Extension horticulturalists, pomologists, and entomologists to make sure it utilizes the most effective and sustainable growing techniques available today. Ironically, it has also planted numerous heirloom apple varieties that have been recently resurrected from near extinction for their superior hard cider qualities. While it’s easy to say that Kettleborough is out to make America a cider-drinking country again, its goal is simply to bring the best product possible to its customers. It’s still a very small operation, providing the advantage of freedom to experiment and create the way it wants to on its own agenda. Kettleborough believes that by making quality ciders and educating consumers on the dynamic range of flavors and styles that ciders can bring, it can ensure a bright future for hard cider in the USA.
DRESSEL FARMS HAS BEEN GROWING HIGH-QUALITY APPLES FOR MORE THAN 60 YEARS, SO THE MAKERS UNDERSTAND THAT WITHOUT GOOD FRUIT, GOOD CIDER ISN’T POSSIBLE.
22 CIDER GUIDE • 2017
MEET THE OWNER TIM DRESSEL
Tim Dressel is a fourth generation apple grower on Dressel Farms in New Paltz, NY. He graduated from Cornell University’s College of Agriculture and Life Sciences in 2007 and returned to work on the family farm. While attending Cornell he developed an appreciation for the wine industry that thrives in the Finger Lakes, and wanted to bring the craft fermenting business home with him. He began experimenting with five-gallon batches of hard cider in his parents’ basement. They were not good. With some trial and error, along with instruction from a local winemaker, he finally began making something palatable – and Kettleborough Cider House was born.
IN THE SPOTLIGHT NEW PRODUCTION FACILITY
2016 was the first full year of fermenting in Kettleborough’s newly-built production facility. Prior to this building, its volume capacity was drastically limited and innovation was nearly impossible. With the dramatic increase in space, Kettleborough is not only be able to produce more of their existing flavors, but has the ability to develop new, unique and exciting ciders that will define its place in the Hudson Valley cider scene.
DRY CIDER HONEY HONEY CIDER LIGHTLY HOPPED CIDER PICNIC KNOLL WHITE WINE
NAME KETTLEBOROUGH CIDER HOUSE, llc
TASTING FEE $5.00
ADDRESS 277 State Route 208 New Paltz, NY 12561
PHONE 845-255-7717 EMAIL email@example.com WEBSITE www.newpaltzcider.com OPEN June–Oct Fri–Sun: 10am–5pm Nov (only) Sat: 12–4pm
FARM ACREAGE 500 acres PRODUCTION 1,500 cases OWNER Tim and Kristin Dressel MANAGER Kristin Dressel CIDER MAKER Tim Dressel
CLOSED New Year’s Day, Easter Thanksgiving, Christmas
FOLLOW US: Booze & Berries
Visit the website or Facebook page for
GETTING HERE FROM I-87: Exit 18 (New Paltz). Turn left onto Route 299. Continue through New Paltz and turn left onto Route 208. Continue on Route 208 for about 2.5 miles to Dressel Farms.
updates on events.
@kettleborough @newpaltzcider @kettleboroughcider
HVCiderGuide.com • 2017
NAKED FLOCK HARD CIDER
AB OUT US
NAKED FLOCK HARD CIDER is proud to be a pioneer in the Craft Beverage movement in the Hudson Valley. The company began making hard cider in 1996. “We’re introducing people to a true Hudson Valley hard cider,” says Jonathan Hull, creator of Naked Flock Hard Cider. “Our cider is for people who crave unique flavor and are on the hunt for quality.” When he created Naked Flock Hard Cider, the goal was to make a more natural style, and move away from the commercial ciders. Naked Flock Hard Cider began with two styles: Original, made with a Champagne yeast and local wildflower honey; and Draft, made with a Belgian Trappist Ale yeast and a hint of organic maple syrup. Later a seasonal Pumpkin was added, made with fresh roasted sugar pumpkins. In 2013, a Citra cider was made with Citra hops that produce a drier taste with a burst of citrus in the finish. Many have said it’s like an IPA meets a cider. The ciders are made from a blend of 100% locally grown Hudson Valley apples. Naked Flock Hard Cider isn’t made from apple juice concentrate and water, but from fresh pressed Hudson Valley apples. “That’s why you get a big apple nose when you open a bottle,” says Hull. As the cider market continues to grow, so does the Naked Flock. New flavors are always introduced, such as Lemon Ginger, Currant Saison, Black Tea, and Carrot Juice, that push the edges of how people think about cider. On any weekend in the tasting room, you can find a minimum selection of six styles with a frequently rotating tap line that features new and experimental cider styles and flavors. Cider is offered by the glass, growler fills, bottles, and cans. Where does the name Naked Flock come from? It’s a story in local folklore about a local pastor who received a gift of poppy seeds from Moby Dick author Herman Melville. Geese got into the flowers and passed out in the field. Thought dead, they were plucked for their feathers. They awoke and staggered around naked, creating quite a stir in the pastor’s own flock, who demanded they be put down. But the pastor stood his ground. “The name is a tribute to our town and the pastor who celebrated the surprises in life,” added Hull.
ON ANY WEEKEND IN THE TASTING ROOM, YOU CAN FIND A FREQUENTLY ROTATING TAP LINE THAT FEATURES NEW AND EXPERIMENTAL CIDER STYLES AND FLAVORS.
24 CIDER GUIDE • 2017
MEET THE OWNERS Jonathan and Michele Hull are the owners of Naked Flock. Jonathan, the cidermaster, grew up on the family farm at Applewood. After living in New York City and graduating from New York University he returned to his agricultural roots. The idea of starting a winery and cidery was beginning to ferment. In 2012, after graduating from Cornell University, son Dylan Hull joined the family business. Dylan is responsible for introducing Naked Flock to the public, through restaurants, bars, and retail shops across New York and New Jersey. He attends craft cider events, offering tastings and finding out what people want. This enables him to work with Jonathan developing new styles and flavors. On a quest to define what a true Hudson Valley cider is, Hull says, “Hudson Valley cider should have a Hudson Valley taste. I’m not defining what a Hudson Valley taste is, but it should reflect the terroir and the culture. We are far more experimental in our approach than Old World ciders.”
IN THE SPOTLIGHT NAKED FLOCK NOW AVAILABLE IN CANS!
As the warmer weather approaches and more time is spent outdoors, cider lovers can reach for something a bit more easy-going. Just in time for fun on the go, Naked Flock cans are perfect for long days spent hiking a trail, barefoot on the beach, or just relaxing in the backyard. Naked Flock signature ciders such as the Original, Draft and Dry-Hopped Citra, as well as Currant Saison and Lemon Ginger, are available in 12-ounce cans and four packs. The lightweight cans are 100 percent recyclable and unbreakable. They protect the cider from oxygen and sunlight. Perhaps most importantly, they chill faster and maintain the right drinking temperature longer. Celebrate the 3rd Annual “Summer of Cider” event on June 10–11, and mark your calendars for the 10th Annual Naked Flock “Cider Experience” on November 4–5. There will be up to 10 artisanal ciders on tap, cider flights, a cider “cocktail bar,” cider-friendly treats from the café, live music, and a food truck! Beaks down, Bottoms Up!
SEASONAL LEMON GINGER CURRANT SAISON PUMPKIN LIMITED/ROTATING “CIDER OF THE WEEKEND”
GETTING HERE FROM I-87: Exit 16 (Harriman) for NY-17 W to Exit 127 Greycourt Rd. Follow signs to Sugar Loaf and Warwick. Continue on CR-13 past Sugar Loaf for 3 miles, then turn right on Four Corners Road and proceed 1 mile. Entrance is on the left.
THE ESSENTIALS NAME NAKED FLOCK HARD CIDER ADDRESS 82 Four Corners Rd. Warwick, NY 10990 PHONE 845-988-9292 EMAIL firstname.lastname@example.org WEBSITE applewoodwinery.com OPEN Mar–Dec Wed–Sun: 11am–5pm Sept–Oct: Daily, 11am–5pm
CLOSED New Year’s Day, Easter Thanksgiving, Christmas TASTING FEES $6.00 $8.00 with glass TOURS No FARM ACREAGE 10 acres OWNERS Jonathan and Michele Hull CIDER MAKER Jonathan Hull
Summer of Cider
Naked Flock Summer Concert Series
JULY 29–30 Smokin’ Grate BBQ & Blues NOV 4–5
Naked Flock Hard Cider Experience
FARM MARKETS: MAY–OCT
Warwick Valley Farmers Market
HVCiderGuide.com • 2017
NINE PIN CIDERWORKS
AB OUT US
NINE PIN CIDERWORKS has its origins in the premier apple growing regions of the upper Hudson Valley where founder and cider maker Alejandro del Peral was raised. After graduating from McGill University in Montreal with a Biology degree, and working on a Masters Degree in Hydrology, Alejandro became enthralled and devoted to creating liquid art from science and local terroir. The idea of connecting the amazing orchards that had surrounded him where he was raised and his cider making skills deeply resonated with him. He returned to the upper Hudson Valley with true passion, eager to pull all of his knowledge together to create a true terroir-focused New York State cider. Alejandro’s enthusiasm proved contagious. After convincing his family that his vision was supported by a solid plan, his mother, Sonya del Peral, signed on. Creating Nine Pin Ciderworks was the culmination of his various life paths and Alejandro is honored to be able to work with family, friends and the world-class orchards in the Capital Region. In 2013, using farm fresh fruit, including apples grown from seed on his small family farm, Alejandro began crafting his awardwinning Nine Pin New York Hard Cider at 929 Broadway in Albany. Nine Pin Ciderworks became New York State’s first licensed Farm Cidery and New York’s first urban cidery in February 2014. Nine Pin’s cider apples come from within 20 miles of its cidery in New York’s Capital, making it truly New York and a shining beacon of sincere localism. Nine Pin’s cider makers are dedicated to creating exceptional off-dry ciders, and to the orchards that make them possible including its partner, Samascott Orchards, Lyndseys Orchard, and Rogers Family Farm. Apple varieties are carefully selected and blended to achieve a complex, balanced flavor with a clean and pleasantly drinkable finish. Under New York State’s Farm Cidery law, Nine Pin was authorized to open its tasting room in Albany’s Warehouse District. Nine Pin sponsors the Gathering of the Farm Cideries each February at its facility, bringing together other New York Farm Cideries for a tasting and market event in celebration of the Farm Cidery law. In its tasting room, Nine Pin offers cider enthusiasts the opportunity to explore a range of its ciders with a rotating selection of small batch experimental specialty ciders, as well as other New York ciders and beers and cider cocktails using New York distilled spirits. Because of Nine Pin’s fortunate pairing with its distributor, Remarkable Liquids, Nine Pin ciders are now available throughout New York State. Recent developments at the cidery include the expansion of Nine Pin’s production facility and renovation of its tasting room Nine Pin is a member of the United States Cider Association, the New York Cider Association, and the Capital Craft Beverage Trail. In 2017, Nine Pin will continue to expand its tasting room’s offerings to foster local interest and encourage increased cider tourism in the Capital District.
26 CIDER GUIDE • 2017
MEET THE CIDER MAKERS ALEJANDRO DEL PERAL
Alejandro’s intense focus is the art and science of cider making. Born in Hudson, New York, Alejandro, 30, grew up on a family farm where his father started a small orchard from seed. Before starting Nine Pin Cider, Alejandro traveled extensively and his exposure to various food traditions continues to inform his experimental cider making. KEVIN BREW
Cider maker Kevin Brew, 38, was born and raised in the Helderberg Hilltowns. Kevin brings to Nine Pin his background in fruit science and warehouse management, combined with his love of apples, all things local and cider. Catch him on the Nine Pin Tour and Tasting events. JACOB PLATEL
Jacob Platel, 26, of Delmar, New York, was born and raised in the Capital Region within a stone’s throw of countless orchards. Little did he know that his childhood passion for fresh-pressed cider and doughnuts would gracefully mesh with his keen interest in brewing and fermentation.
IN THE SPOTLIGHT SAME GREAT TASTE IN A CAN!
The availability of various Nine Pin Cider styles in cans reflects Nine Pin’s innovative style. Perfect for the outdoor enthusiast, Nine Pin’s sleek, lightweight can travels easily and the packaging serves as a great alternative when glass is undesirable or prohibited such as on hikes or at concerts. The Nine Pin name hails from the legend of Rip Van Winkle who drank so much cider during a game of ninepins hidden away in the Catskills that he fell asleep for 20 years. Nine Pin cans have been featured by Nine Pin enthusiasts on New York mountaintops far and wide.
THE ESSENTIALS NAME NINE PIN CIDERWORKS ADDRESS 929 Broadway Albany, NY 12207
LIMITED RELEASE RASPBERRY CIDRE ROSE PEACH TEA THE CIDER MONSTER
TASTING FEES 4 Cider Flight – $7.00 9 Cider Flight – $15.00 TOURS Check website for Tour Event schedule
FARM ACREAGE 125 total acres
PRODUCTION 40,000 cases
OPEN Tues–Fri: 4–9pm Sat: 1–9pm Sun: 12–5pm And by appointment
OWNERS Alejandro del Peral Sonya del Peral
CLOSED New Year’s Day, Independence Day Thanksgiving, Christmas
CIDER MAKERS Alejandro del Peral, Kevin Brew, Jacob Platel
GETTING HERE FROM I-90: Exit for 787 South to Colonie Street exit; turn right on Colonie Street, right on Erie Boulevard; left on N. Ferry Street and right on Broadway.
Tuesday Night Pins & Paninis
Cider & Sliders (once a month)
Gathering of the Farm Cideries
Check the Facebook page for Pop-Up events.
FROM I-87: Exit 23 to 787 North to Clinton Street exit; off exit, turn right on Broadway. HVCiderGuide.com • 2017
ORCHARD HILL CIDER MILL
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ORCHARD HILL HARD CIDERS express the apples they are made from, the land those apples are grown on, and the makers’ devotion to quality. Orchard Hill’s mission to revive the tradition of authentic farm-based cider production began to be realized by partnering with Soons Orchards. This partnership expands the orchards’ 105-year history of apple-growing expertise to include cider. Orchard Hill believes in quality over quantity, and the makers first and foremost create ciders they like to drink. Therefore, they focus on food-friendly, drier styles that look to the great cider traditions of France, Spain, and the West Country of England for inspiration, while primarily being guided by the fruit to make quintessentially New York State cider. Using traditional fermentation and distilling methods, Orchard Hill products are made with a minimum of intervention, and never contain concentrates or artificial flavorings of any kind. While traditional and purist in outlook, this cider mill looks to innovate, so don’t be surprised to find bottlings that pleasantly surprise. For example, their Ten66, winner of the nationwide 2017 Good Food Award ® and the 2016 Best of the Hudson Valley® award, is highly acclaimed and breaks new ground by offering a serious look at “Pommeau,” a traditional Norman/French aperitif. Hospitality is paramount at the Orchard Hill Tasting Room, where guests receive a gracious welcome. Upon arrival they will find a one-of-a-kind selection of carefully curated, small batch, artisanal New York State cider, beer, wine, and spirits. Hosted at the Tasting Room are educational events, and special evenings of food, libations, and entertainment. The menus at these events offer a locavore approach, utilizing the expertise of their executive chef, trained at The Culinary Institute of America. The goal is to make optimal use of the bounty of the Hudson Valley. Orchard Hill’s food-friendly ciders really shine when enjoyed with expertly prepared local foods, especially while relaxing in their newly expanded cidery. The inviting and comfortable event space is in sync with their thoughtful approach to cider making; featuring classic salvaged architectural details from the surrounding area, and wood surfaces harvested from the orchards to create a harmonious environment. This is a multi-season destination, offering tastings, tours and events March through December. Spring and summer visits to the orchards are just as exciting as the fall high-season visits with the traditional harvest activities. Orchard Hill Cider Mill looks forward to welcoming you. Please check the website and Facebook page for announcements regarding hours and special events, as they are subject to change.
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MEET THE CIDER MAKERS KARL DU HOFFMANN ANDREW EMIG JEFFREY SOONS
Karl, Andrew and Jeffrey were equally inspired to provide an alternative to the homogenized “big beer” cider that is most widely available today. Karl, a former Broadway “gypsy” and beverage industry veteran, began by asking why New York State didn’t have the variety of agro-beverage businesses he encountered in Europe, and ended by founding Orchard Hill. Karl is marketing and sales partner. Andrew Emig, a business sales consultant and classical trumpeter, was excited by the opportunity to create an authentic, lasting brand of cider, and partnered with Karl, and then Jeffrey, to make that a reality. Andrew is managing partner. Jeffrey grew up on the orchards and practiced law in New York City before environmental legal battles and the lure of the farm drew him back. Jeff is now facilities and production partner. All three partners make the cider. Orchard Hill embodies the unique experiences, perspectives, and skills represented.
IN THE SPOTLIGHT 2017 GOOD FOOD AWARD ® WINNER 2016 BEST OF THE HUDSON VALLEY® AWARD WINNER
The year 1066 conjures visions of the Norman conquest of England and Haley’s Comet sightings in northern Europe. That history influenced the naming of the Norman-inspired Ten66. This apple aperitif features vanilla, baked apple, and spice in a tapestry of flavors woven with sweetness and 17–20% ABV. Ten66 is made according to the French regulations for “Pommeau de Normandie,” and is the nationwide 2017 Good Food Award ® winner and 2016 Best of the Hudson Valley® award winner. It starts with apple brandy distilled from the cider and aged in French Oak wine barrels. The brandy is then blended with fresh unfermented cider and rests for further mellowing in the French Oak barrels. Nothing else but the careful blending of barrels makes for this unrivaled sensory experience.
ORCHARD HILL CIDER RED LABEL ORCHARD HILL CIDER GOLD LABEL ORCHARD HILL VERDE ORCHARD HILL CIDER DRAFT TEN66 RED LABEL TEN66 GOLD LABEL TEN66 VERDE
GETTING HERE FROM I-87: Exit 16 for NY-17 W/1-86 to Exit 123 for US-6 W toward Middletown/Port Jervis. Continue on US-6 W for about 3.6 miles, then turn left onto Lower Rd. Turn left onto Soons Circle. FROM I-84: Exit 3E for US-6 E/NY-17M E toward Goshen. Continue on US-6 E for 1.4 miles. Turn right on Lower Rd., then turn left onto Soons Circle.
THE ESSENTIALS NAME ORCHARD HILL CIDER MILL ADDRESS 29 Soons Circle New Hampton, NY 10958
CLOSED New Year’s Day, Thanksgiving (open until 1pm), Christmas TASTING FEE $5.00
FARM ACREAGE 34 acres
PRODUCTION 2,000 cases
OPEN Mar–Aug Thurs: 11am–6pm Fri–Sat: 11am–10pm Sun: 12–6pm Sept–Dec Mon–Thurs: 11am–6pm Fri–Sat: 11am–10pm Sun: 12–6pm
OWNERS Andrew Emig, Jeffrey Soons, Carolyn duHoffmann MANAGER Donnan Sutherland CIDER MAKERS Andrew Emig, Jeffrey Soons, Karl duHoffmann
FOLLOW US: Speakeasy every Saturday night from 6–10pm
Visit the website for special holiday events and
extended hours of operation.
HVCiderGuide.com • 2017
PENNINGS FARM CIDERY
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AS THE GENTLEMAN AND LADY FARMER at Pennings Farm Cidery, siblings SJ and Tori Pennings portray how the term “gentleman farmer” has transitioned to demonstrate that farming can be an endeavor taken on for both profit and pleasure. Born and raised on their family’s 100+ acre apple orchard, these next generation farmers, business owners and cider makers showcase the fruits of their family’s labor through the production and sale of hard cider. Their homegrown campaign utilizes apples from Pennings Farm Market and Pennings Orchard U-Pick operation, and integrates additional farm-grown produce including hops, honey, peaches, pumpkins, and soon, raspberries and beets. Having a fresh on-farm apple crop to use in the production of its hard ciders sets Pennings Farm Cidery apart from other cideries that may outsource ingredients. “It’s a true fortune to be growers first,” says SJ, “But it’s a greater treasure to be located in a region that is so robust in farmland, giving Pennings Farm the opportunity to collaborate with local farmers and producers.” Plans are in the works to develop a cider-specific section of the apple orchard, where a number of apple varieties to be used specifically in hard cider production will be planted and harvested within the next three years. Future plantings will include antique and American varieties such as Porter’s Perfection and Golden Russet to add some more complexity to the ciders. Having an apple orchard that grows cider style apple varieties situated immediately adjacent to the production facility allows for the freshest apples to be used in Pennings hard ciders, alleviating long-term storage. Entering its second year as a full-service cidery, Pennings Farm Cidery houses both the hard cider production facility as well as a Tap Room, which offers as many as nine of Pennings own hard ciders, served on tap by the pint, in tasting flights and Grolsh-style bottles or growlers-to-go. In addition to their ciders, New York State craft beers are on tap, including those produced with ingredients grown on Pennings Farm. New York State wine is available by the glass and bottle. Tapas-style light fare is on the menu, prepared using locally grown ingredients, and local food truck vendors are on-site on weekends and during special events. In addition to serving ciders on-site and through the pub and beer garden at the cidery’s parent business, Pennings Farm Cidery also distributes its cider in a growing number of bars and restaurants throughout the Hudson Valley. As the climate for imbibing hard cider has heated up, Pennings Farm Cidery has found itself taking to the streets to also distribute at local and regional craft beverage events and farmer’s markets including the Warwick Farmer’s Market, the Green Markets in New York City, St. Stephen’s Summer Food Truck Festival and Tap NY.
PHOTOS: Greg Rhein (left, right); TJ Brady (center); Alex LaBarbera (opposite)
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MEET THE OWNERS Resident cider maker, SJ Pennings, along with his staff of worker bees, has implemented a regular production schedule at the cidery that includes time for producing the year-round varieties as well as time to both brainstorm and produce small batch seasonal recipes. As farmers first, most days of the week are dedicated to managing crops. This includes anything from pruning the orchard, to training hop vines, to planting sweet corn and tomatoes. Having such a diverse operation leads to a lengthy list of tasks in order to keep the farm healthy and running successfully. SJ, along with his father Steve Pennings and Alberto Leon, lead a team of farm hands day in and day out. Every batch of cider includes a combination of up to 20 apple varieties grown on the farm. SJ hand selects these varieties for each batch, as the individual attributes of each apple reveals what it lends to the cider. With the assistance of his trusty cider-making sidekicks, Matt Sampson and Ray Maher, SJ takes lengthy creative measures in crafting the ciders offered. It takes a hive of worker bees to manage the business aspects that run the cidery. Tori Pennings focuses on maintaining an effective, industrious, and versatile administrative colony. Together, Alex LaBarbera, Carrie Hallahan and Phyllis Emmerich work closely with Jill Pennings to build the cidery’s brand through cross-pollinated marketing initiatives and advertising, media outreach, special events and private parties, and the development of a diverse industry network.
IN THE SPOTLIGHT SUNSETS AND CIDER
Hard cider fans can look forward to consuming tried-and-true favorites including Ginger Beet, Bone Dry and Honey Razz that remain on tap at Pennings Farm Cidery, and on rotation at the pub and beer garden at Pennings Farm Market. The full roster of ciders includes Maple Vanilla, Honey Razz, Honey Hopped, Unfiltered Session, Bone Dry, Ginger Beet and Currant, plus smallbatch seasonal varieties that are crafted with farm-grown ingredients. With its picturesque hillside setting surrounded by apple and peach orchards, Pennings Farm Cidery is naturally positioned as one of the choice vantage points for evening sunsets in Warwick, New York. A wellrounded calendar of events will entertain guests and celebrate cider, farming, local arts and crafts, music and the community.
THE ESSENTIALS SIGNATURE PRODUCTS
BONE DRY GINGER BEET UNFILTERED SESSION CURRANT HONEY RAZZ LIMITED PEACH FUZZ PUMPKIN SPECULAAS
GETTING HERE FROM GWB: Merge onto NJ-4 W via Exit 72A on the left, toward Paramus. Stay straight onto NJ-208 N/State Route 208. Merge onto I-287 S via the exit on the left toward Oakland/ Morristown.Take the Skyline Drive exit, Exit 57, toward Ringwood. Keep right to take the ramp toward Ringwood. Merge onto Skyline Dr. Keep right at the fork to Skyline Dr/County Hwy-692. Turn right onto Greenwood Lake Turnpike/County Hwy-511. Stay straight onto Union Valley Rd/County Hwy-513. Continue to Warwick Turnpike (crossing into New York). Turn left onto State Route 94 S/NY-94. Pennings Farm Market is on the left.
NAME PENNINGS FARM CIDERY
TASTING FEES 9 Cider Flight – $25.00
ADDRESS 4 Warwick Turnpike Warwick, New York 10990
PHONE 845-987-9922 EMAIL email@example.com WEBSITE penningscidery.com OPEN Apr–Dec Fri: 5–9pm (May–Oct only) Sat: 1–9pm Sun: 1–6pm
FARM ACREAGE 100 PRODUCTION 15,000 cases OWNERS Stephen (SJ) Pennings Jr. and Tori Pennings MANAGER SJ Pennings and Tori Pennings CIDER MAKER Stephen (SJ) Pennings Jr.
CLOSED Easter, Thanksgiving, Christmas
Cider Drafts and Local Craft
Farm to Fork Fondo
Sounds of Summer
Fest For Us
HVCiderGuide.com • 2017
STANDARD CIDER CO.
A BOUT US
Brotherhood, America’s Oldest Winery – Established 1839
BROTHERHOOD WINERY is the oldest, continuously operating winery in the United States. For 177 years, Brotherhood has been producing wines in New York. Located one hour north of New York City in the Hudson Valley, Brotherhood Winery has also been exposed to apple growing and cider making for many years. There are records of cider production at Brotherhood Winery dating back to earlier times, but since the 1980s cider making has been a constant part of its production. Having an abundance of orchards in the state of New York to choose from, Brotherhood Winery has partnered with two apple growers to source the apples used for its ciders. Red Jacket Orchards in Geneva (Finger Lakes region) is where delicious fresh apple juice is made by using only dessert apple varieties. The quality of work that Red Jacket Orchards does in the orchards is reflected by the amazing apples that they grow and the juice they press. Rebel Reserve barrel-aged cider is a product of a partnership with Roe Orchards, a local orchard in Chester that has been family-owned for almost 190 years. The fresh juice sourced from Roe Orchards is made from a blend of dessert and cider apples, which produces an amazingly delicious and complex juice which transforms into the barrel-aged Rebel Reserve Cider. After carefully selecting our apple growing partners, the fresh juice is fermented at Brotherhood Winery using carefully selected yeasts and top of the line filtering and bottling equipment, ensuring that all of the flavors and aromas of the apples are captured into each bottle. Cider market trends, as well as different styles of ciders produced in other regions around the world, are regularly evaluated so Brotherhood can offer consumers ciders made in various styles using different techniques. However, its products have a unique identity created by its talented team of cider makers. Brotherhood Winery’s focus is to continue producing premium hard apple cider here in the Hudson Valley and bring its craft-made ciders to enthusiasts around the United States and abroad. Brotherhood will continue to promote its hard cider products at the winery during this year’s season. Please check the website or follow on Facebook to learn more about upcoming events.
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MEET THE CIDER MAKERS MARK DAIGLE
Mark Daigle, production manager, has an extensive background including working in the vineyards of Chappelet in Napa Valley; Maison Bertrand Novack in Champagne, France; and in the cellars at Chanson Père et Fils in Beaune, France. His global winemaking experience, dedication, unique talents and over 35 years of experience at Brotherhood Winery supports the wine and cider making team. BOB BARROW
Bob Barrow is winemaker and head cider maker for Brotherhood. Bob graduated from Virginia Tech with a BS in Biology and a Chemistry Minor in 1998. He worked both in the vineyard and the winery at Williamsburg Winery in Virginia before starting at Brotherhood in 1999. A native of Dutchess County, Bob spends his time in the lab and the cellars creating Brotherhood’s blends and sparkling wines, as well as creating its line of ciders.
IN THE SPOTLIGHT COMING IN 2017!
Our True Honey Cider, infused with natural honey from the Hudson Valley with a unique blend of fresh apple juice has been released! Perfect for any season or occasion. Coming soon is a seasonal winter cider, made with a blend of spices that will conjure up memories of fun and cozy times with family and friends during those cold months.
THE ESSENTIALS NAME BROTHERHOOD, AMERICA’S OLDEST WINERY
CLOSED New Year’s Day, Thanksgiving, Christmas
ADDRESS 100 Brotherhood Plaza Dr. Washingtonville, NY 10992
TASTING FEES Check website
REBEL RESERVE TRUE BELIEVER TRUE COMPANION TRUE COUPLE TRUE HONEY TRUE THIRST
EMAIL firstname.lastname@example.org WEBSITE www.brotherhood-winery.com OPEN Jan–Mar Sat–Sun: 11am–5pm April–Dec Mon–Fri: 11am–5pm Sat: 11am–7pm Sun: 11am–5pm
TOURS Check website PRODUCTION 6,000 cases OWNERS Chadwick, Castro and Baeza families MANAGER Hernan Donoso CIDER MAKERS Mark Daigle and Bob Barrow
GETTING HERE FROM I-87: Exit 16 (Harriman) to NY-17 W to Exit 130. Take NY-208 N to NY-94 in Washingtonville. Make a right at the light onto NY-94 and proceed to the next light. Make a left onto Brotherhood Plaza Drive. Brotherhood is at the end of the road on the left.
Wine & Beer Festival
Wine & Sangria Pig Roast Festival
Grape Stomping every weekend
after Labor Day until mid-October OCT 28
Annual Tree Lighting
HVCiderGuide.com • 2017
A BOUT US
AFTER MORE THAN 100 YEARS of growing apples, family-owned Fishkill Farms has begun producing top quality hard cider called “Treasury” to invoke the spirit of the farm’s founder, Henry Morgenthau Jr., who served as U.S. Secretary of the Treasury under President Roosevelt. The idea of a treasury speaks to the stewardship involved in planting and tending an orchard; to the cultivation of rare and historic cider apples; and to their transformation into a golden liquid, a year-round source of comfort and vitality. Today, Henry’s grandson Josh Morgenthau carries on this tradition as a third generation orchardist, and the cider maker behind Treasury Cider. Starting with the belief that outstanding cider is made in the orchard, the apples used in Treasury Cider are grown naturally and are Eco Apple certified. The unique Hudson Valley climate and soils rich in mineral and glacial deposits help them reach their fullest potential. After pressing through a rack and cloth press, they are fermented slowly at cool temperatures to create a character-rich drink, rooted in the American cidermaking tradition. In 2013, Fishkill Farms celebrated its 100th anniversary, and was permanently protected as farmland with support from New York State’s Environmental Protection Fund. Fishkill Farms grows more than 80 varieties of apples, many of them heritage strains passed down by generations of orchardists. The preservation of traditional cider-making apples, many of which have been lost over time, is central to Fishkill Farm’s mission. They are dedicated to safeguarding this precious national resource. Treasury’s 2016 semi-dry and dry sparkling ciders were made from a base of Jonamac, Golden Delicious, Idared and Empire apples from 50+ year old trees, blended with Goldrush, Liberty and other unique varieties from their younger organic plantings. Their bottle-conditioned and still ciders were produced with heritage varieties such as Esopus Spitzenberg (reputed to be Thomas Jefferson’s favorite apple), Roxbury Russet, Ashmead’s Kernel, Northern Spy, and Cox’s Orange Pippin. These apples are specifically chosen for the character they add to cider, grown with a minimum of intervention, and picked at peak ripeness. While commercial cider is often made with under-ripe fruit culled from the wholesale supply chain, relying on high levels of sugar and carbonation for its flavor, Treasury Cider is dryer and less carbonated, and like white wine, or champagne, pairs wonderfully with a variety of foods.
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MEET THE CIDER MAKER JOSH MORGENTHAU
Josh Morgenthau moved back to his family’s farm in 2006. At the time it was an overgrown and neglected commercial orchard, so Josh set out to learn everything he could about growing fruit, committing himself to renovating the orchard and making the farm a success. Since then he and his team of experienced farmers have put 100 acres of fallow land back into production. Through embracing sustainable farming, diversification and direct sales, Fishkill Farms has begun to thrive again. Josh fermented his first batch of hard cider in his basement in 2007 and quickly realized he was onto something. Continuing to produce a new batch with each year’s harvest, he perfected a recipe that tasted a whole lot better than what was available commercially at the time. Over the years, he has planted dozens of heirloom and cider apple varieties in the orchards to add to his hard cider. Many of these unique varieties came into bearing fruit for the first time in 2015, which is when Josh decided to produce the first batch of Treasury for public consumption. In addition to farming, Josh spent several years working in operations for a New York City grocery delivery service; prior to that he painted and wrote about art.
IN THE SPOTLIGHT MUCH MORE THAN A CIDER ORCHARD!
In addition to 40 acres of apples, Fishkill Farms grows peaches, nectarines, black currants, cherries, diverse vegetable plantings, and several berry patches and pumpkins – all of which are available in season for pickyour-own. The farm’s mission is to produce fresh, healthy and sustainably-grown food for local customers. The owners are committed to good stewardship of the land, growing their produce without synthetic pesticides or fertilizers. Fishkill Farms has a 300-member CSA, and hosts many exciting events throughout the summer and fall including holiday picnics, bonfires, farm dinners and fruit festivals. Their weekly apple harvest festivals in September and October round out the year with live music, cider tastings, hayrides and much more. Currently underway are plans for a brand new cidery building that will house fermentation and bottling equipment, as well as a tasting room with a full bar and small bites.
TREASURY SEMI DRY LIGHTLY SPARKLING TREASURY DRY LIGHTLY SPARKLING TREASURY DRY STILL HEIRLOOM BLEND TREASURY DRY BOTTLE CONDITIONED
THE ESSENTIALS NAME TREASURY CIDER
TASTING FEES Free – Basic Tasting Fee – Heirloom Blends
ADDRESS 9 Fishkill Farm Rd. Hopewell Junction, NY 12533
FARM ACREAGE 270 acres
PRODUCTION 600 cases
OWNER Josh Morgenthau
CIDER MAKER Josh Morgenthau
OPEN Year round Daily: 9am–6pm CLOSED Easter, Thanksgiving, Christmas
NATURALLY SPARKLING HEIRLOOM BLEND
Memorial Day Bonfire
4th of July Picnic
FROM NYC: Take the Taconic Parkway to I-84 East and get off at Exit 15. Fishkill Farms is located in Dutchess County , just over an hour north of New York City.
Weekend Harvest Festivals
HVCiderGuide.com • 2017
WEED ORCHARDS & WINERY
A BOUT US
WEED ORCHARDS & WINERY is excited to begin their second year of hard cider production. With the help of local craft beverage producer Kristop Brown, Homegrown Hard Cider is brewed here on the fifth generation fruit farm, with its own apples. The next adventure: different types of hard ciders which will be available later this year. At 85 years old, Charles Weed is still farming his grandfather’s land in Milton. He takes pride in the quality and history of the apple trees on his farm. It is not unlikely when visiting Weed Orchards & Winery, a very tall man wearing an old, leather cowboy hat will approach you with a friendly smile and offer you a sample of an apple, right after he breaks it in half with his hands. The importance of meeting and educating the consumer about the fruit they eat is what Charles Weed has passed on to his son John, and now John to his three daughters. With new generations involved in the family business, there has been quite an evolution. When the Weed family opened its winery in 2014, they wanted to provide their customers with a unique experience. They started out by sampling and selling many local New York State wines, hard ciders and craft beers while they learned about production. The main focus was the food menu, monthly events, and finding local musicians to play every weekend. What makes this winery even more one-of-a-kind is that during summer and fall months you can pick your own produce. There is a huge selection of vegetables, peaches, plums, apples and more. Weekend festivals include hayrides, outside BBQs, a full bakery, a petting zoo, a large wooden playground for kids, facepainting and of course, the Homegrown Hard Ciders! Check the website for more details, and a produce schedule.
IT IS NOT UNLIKELY WHEN VISITING WEED ORCHARDS & WINERY, A VERY TALL MAN WEARING AN OLD, LEATHER COWBOY HAT WILL APPROACH YOU WITH A FRIENDLY SMILE AND OFFER YOU A SAMPLE OF AN APPLE, RIGHT AFTER HE BREAKS IT IN HALF WITH HIS HANDS.
36 CIDER GUIDE • 2017
MEET THE CIDER MAKERS JOHN WEED
Owner of Weed Orchards & Winery, John Weed is a fifth-generation apple farmer who is excited about the comeback of America's most popular alcoholic beverage during the Colonial Era. “I am 57 years old, and all I know is fruit farming, especially apple farming. Being a first-time hard cider producer, it was important to me to find the right combination of apples, each adding their own characteristics to the complex flavor of the cider.” KRISTOP BROWN
Kristop Brown is a well-known local craft beverage producer and winemaker in the Hudson Valley who has decided to take on a new undertaking of hard cider production. “Making hard cider has helped me understand even more about the science of winemaking.” He feels it is important to “keep what you do interesting and to challenge yourself by learning new things.” Brown emphasizes the importance of using local produce to create the highest quality and freshest hard cider. Brown and Weed collaborated on the right blend of apples to create the fresh flavors in Homegrown.
IN THE SPOTLIGHT NEW RELEASE! CRANBERRY HOMEGROWN
Cranberry Homegrown Hard Cider is the newest release in the Weed Orchards’ Hard Cider lineup. Like the original Homegrown, made with three varieties of apples grown on the farm, it’s perfectly crisp and refreshing. Cranberry complements Weed orchards’ other fruit ciders including the Blueberry Hard Cider, loaded with just the right amount of blueberry for a sweet start and a tart finish, and Papa’s Peaches Hard Cider, on the sweeter side with essences of Papa Weed’s awardwinning peaches.
THE ESSENTIALS NAME WEED ORCHARDS & WINERY
CLOSED Check website for holiday schedules
ADDRESS 43 Mt. Zion Rd. Marlboro, NY 12542
TASTING FEE Varies
PHONE 845-236-7848 845-236-2684
FARM ACREAGE 100 acres
HOMEGROWN HARD CIDER BLUEBERRY HARD CIDER CRANBERRY HOMEGROWN PAPA'S PEACHES HARD CIDER
WEBSITE www.thewineryatweedorchards.com weedorchards.com OPEN June–Oct Fri–Sun: 12–5pm Nov–May Sat–Sun: 12–5pm Pick Your Own Fruit Aug–Oct: 10am–5pm
OWNERS John Weed and Joann Weed MANAGER Nicole Weed CIDER/WINE MAKER Kristop Brown, John Weed
FROM I-87: Exit 17 to I-84 East. Continue for two miles to Exit 10. Follow US Route 9W North for six miles into the town of Marlboro. Make a left on Western Avenue, then follow signs to Weed Orchards & Winery.
Halloween + Spirits Festival
HVCiderGuide.com • 2017
CHRISTOPHER JACOBS WINERY AT PENNINGS VINEYARDS
A BOUT US
THIRD GENERATION FARMER Christopher Pennings and wife Monica planted their first block of grapes at Pennings Vineyards in 2006. “It’s been quite the adventure for us. We’ve had our successes and our challenges, but we’ve always maintained our love for family and farm,” Chris says. Chris enjoys focusing on the vineyard and farm management side of the business. “Agriculture is in my blood,” he says.He proudly models to his sons, Christopher and Jacob, long ours of physical labor and an intimate relationship with soil and sun. Monica toils with the wine making craftsmanship. “I am a novice on the vintner’s stage and I’m smitten by the endless intricacies of winemaking,” she says. I focus on balancing the practical and passionate aspect of creating a Hudson River Region wine.” What started as a hobby has quickly developed into a growing farm winery business. Following in the footsteps of their father’s agricultural business (Pennings Orchard), seedless table grapes were planted for the U-Pick operation which launched in 2015. A healthy snack, distinct from California grapes, these culinary treats are known for their flavors of pineapple, peach and Muscat. Late summer into early September is a great time of year for kids to pick and eat grapes, while mom or dad relax with a glass of wine. “Eventually we realized, how could we not look into crafting an apple wine?,” Monica says, so she poured herself into all things cider, and crafted an apple wine unique to her family’s name sake. Their first apple wine, Appleoosa, was released in 2016. It won Hudson Valley Best Fruit Wine 2016 in the Hudson Valley Wine & Spirits Competition. It pairs perfectly with turkey and feathered game, making it ideal for Thanksgiving dinner. Guests enjoy it alone as a sipping wine as well as alongside sweets. It is also a great accompaniment with a variety of cheeses and rustic English style cuisine. The outdoor tasting venue at Christopher Jacobs Winery boasts vineyard, mountain and meadow views. Visitors enjoy a private country setting, delectable wine, picnic area, live music scheduled once or twice per month, and finger foods available for purchase, all nestled in rural Pine Bush. There is a small barnside enclave for when the weather gets fussy. New for 2017, enjoy Friday Night Summer Sunsets in July and August from 5pm until sunset.
VISITORS ENJOY A PRIVATE COUNTRY SETTING, DELECTABLE WINE, PICNIC AREA AND LIVE MUSIC…ALL NESTLED IN RURAL PINE BUSH.
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MEET THE OWNERS CHRISTOPHER AND MONICA PENNINGS
Christopher Pennings grew up on and off dairy and apple farms through his childhood. He realized agriculture was in his blood and he had been away from it too long. In 2003, Monica introduced the idea of grape farming. Growing up within a Mediterranean influence, she recognized the growing American trend of wine consumption. A passionate traveler, she knew and visited wine regions around the world, and welcomed the Hudson Valley potential of winemaking. The couple turned to Chris’s brother and father, Jack Jr. and Jack Pennings Sr. for guidance. Together, after the establishment of the grapes, the trio established a small apple block on the Pine Bush farm. The agricultural family heritage was again being passed down. “If it weren’t for my father’s and brother’s expertise in growing apples and its U-Pick operation (www.pennings orchard.com), I don’t think the winery and the Appleoosa apple wine would be in our lives today.”
IN THE SPOTLIGHT APPLEOOSA
Off dry apple wine; a blend of apples that tickle the taste buds and nose of apple lovers. Won Best Hudson Valley Fruit Wine 2016 by the Hudson Valley Wine & Spirits Competition. BELLA
Dry, white wine produced from Seyval Blanc grapes. Excellent with traditional chicken or fish dishes centered on vegetables, especially broccoli or asparagus. "Traditional" at its best. HOLY COW
Semi sweet white wine; a versatile accompaniment with spicy appetizers, glazed fish or dessert. Holy Cow is crafted from Cayuga White grapes. OLÉ:
Sweet, full bodied white wine produced from Cayuga White grapes. Pairs with most fresh fruit and chocolate desserts.
THE ESSENTIALS DEEP ROOTS
Dry, medium bodied, deep colored, blended red wine. Perfect with any traditional hearty meal. A great summertime red. Blend of Noiret, Cabernet Franc and Oberlin Noir.
APPLEOOSA BELLA HOLY COW OLÉ DEEP ROOTS
NAME CHRISTOPHER JACOBS WINERY AT PENNINGS VINEYARDS ADDRESS 320 Crawford St. Pine Bush, NY 12566 PHONE 845-728-8066
TASTING FEE $4.00 TOURS Free FARM ACREAGE 40 acres PRODUCTION 300 cases
EMAIL email@example.com WEBSITE www.christopherjacobswinery.com OPEN May 25–Oct 31, only Sat–Sun: 12–5pm
OWNERS Christopher and Monica Pennings MANAGERS Christopher and Monica Pennings WINEMAKERS Christopher and Monica Pennings
CLOSED New Year’s Day, Easter, Thanksgiving Christmas
GETTING HERE FROM I-87: Exit 16 for Harriman/US6/17W. Take 17W to Exit 119 Pine Bush/NY-302. At end of ramp turn right onto NY-302. Continue 10 miles into Thompson Ridge. Turn left onto CR-48 (across from Searsville church). Continue for 2 miles and turn right onto Crawford St. In 0.5 miles, the Red Barn (#320) will be on your left. For GPS use 326 Crawford Street.
FOLLOW US: Friday Night Summer Sunsets, 5pm-sunset
HVCiderGuide.com • 2017
[ DRINKS ]
POMME-PERFECT COCKTAILS Apple flavors make a great foundation for building drinks. They play well in a shaker with a wide variety of herbs and spices, citrus flavors, and other craft spirits, so it’s no wonder beverage directors and mixologists are embracing the region’s terroirdriven ciders and apple spirits to create new recipes and reinvent the classics. We tapped a few local outposts and Manhattan’s best bars for these tasty pomme-focused cocktails to try at home.
PHOTO: John C. Pugh
6 MINT LEAVES 1 oz HOUSE INFUSED CITRUS VODKA 1 oz LEMON JUICE .5 oz APPLE INFUSED VERMOUTH .5 oz YELLOW CHARTREUSE GRAFT HOP TROPIC CIDER
Muddle mint then add ice to shaker. Pour in lemon juice, vermouth, Chartreuse, and vodka. Shake then strain into snifter. Top with half a can of cider. STEVEN AIGNER / Mixologist Liberty Street Bistro / Newburgh
COME HILL OR HIGH WATER 1 oz ORCHARD HILL TEN66 POMMEAU .75 oz BLACK DIRT APPLE JACK .5 oz LUSTAU “ESCUADRILLA” AMONTILLADO SHERRY .25 oz HONEY SYRUP .25 oz VICARIO NOCINO WALNUT LIQUEUR Stir ingredients together and strain into cocktail glass. Garnish with lemon peel. STEPHANIE SCHNEIDER / Owner, Mixologist Huckleberry Bar / Brooklyn
40 CIDER GUIDE • 2017
PELL ESTATE 1.5 oz NEVERSINK SPIRITS APPLE BRANDY 1 oz UNCOUTH VERMOUTH APPLE MINT 1 oz ORCHARD HILL TEN66 POMMEAU Stir ingredients together and strain into cocktail glass. Garnish with orange twist. DAN PUCCI / Beverage Director Wassail / New York
ALL SOULS REVIVER #1 1.5 oz MAISON ROUGE COGNAC V.S. .75 oz HUDSON VALLEY DISTILLERS FINE SHINE APPLEJACK .75 oz CARDAMARO .25oz BLUME MARILLEN APRICOT BRANDY Stir until balanced, then strain into cocktail glass. Garnish with dried violet flowers. ARTEM GRISHIN / Beverage Director Deer Mountain Inn / Tannersville
HUDSON VA L L E Y
Visit our regionâ€™s cider making orchards during Cider Week to try Destination Ciders of the Hudson Valley, a series of new and limited edition ciders available only on the farms where they are made.
Learn more at www.ciderweekhv.com With generous support from:
2016 © Eric Lewandowski
for Food and Farm
Design and Photography
APPLE ERIC LEWANDOWSKI
Works on paper inspired by our revered Pomme Fruit
The ultimate guide to hard cider and apple spirits in New York's Hudson Valley and Capital Region. Read profiles of producers, learn about c...
Published on May 12, 2017
The ultimate guide to hard cider and apple spirits in New York's Hudson Valley and Capital Region. Read profiles of producers, learn about c...