HUDSON VALLEY + CAPITAL REGION
U LT IM ATE CIDER + APPLE SPIRITS
GUIDE — 20 1 8 —
M AG AZ I N E
ULTIMATE CIDER + APPLE SPIRITS GUIDE Volume 1II Issue 1 2018
ROBERT BEDFORD LINDA PIERRO PUBLISHERS LINDA PIERRO MANAGING EDITOR / DESIGN DIRECTOR
U LT IM ATE CIDER + APPLE SPIRITS
CHERYL ELKINS SUSAN O’DONNELL ADVERTISING SALES
Building Cider: The Future in the Hudson Valley
WENDY CRISPELL ERIC LEWANDOWSKI
Events ADVERTISING INQUIRIES: Contact us at info@HVCiderGuide.com or 518-731-1332.
6–7 Leesy Cheesy Matchups Wendy Crispell
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
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VISIT US: HVCiderGuide.com
The ULTIMATE CIDER + APPLE SPIRITS GUIDE is published annually by Flint Mine Press, a division of Flint Mine Group, llc. ©2018 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: Sweet Sixteen apples courtesy of Fishkill Farms.
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Angry Orchard Bad Seed Cider Co. Brooklyn Cider House Doc’s Draft Hard Cider Hardscrabble Cider Helderberg Meadworks Hudson Valley Farmhouse Cider 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
Distinctly Dutchess Featured:
ciders made in the methode champenoise
MEET US ON THE...
Hudson Berkshire Beverage Trail Award-Winning Wines, Hand-Crafted Ciders and Farm Distilled Spirits
Berkshire Mt. Distillers
TREE-TO-LABEL ORCHARD CIDER MADE FROM UNTREATED AND ORGANIC APPLES, FERMENTED AND BOTTLED IN ESOPUS, NEW YORK METALHOUSECIDER.COM
Brookview Station Winery Clermont Vineyards
Furnace Brook Winery Harvest Spirits
Hillrock Estate Distillery
Hudson Valley Distillers TA S TINGS – S A LES EVENTS
Orchard Lane, Hillsdale NY Seasonal Hours 917.287.6339 facebook.com/littleapplecider NOFA-NY Certified Organic
2 CIDER GUIDE • 2018
Open Year Ro und Trail Groups Welcome
Hudson Berkshire Wine & Food Festival Memorial Day Weekend ~ Columbia County Fairgrounds
www.hudsonberkshirewinefestival.com For Information and Beverage Trail Map
Building Cider: The Future
udson Valley ciders run the gamut from organic orchardbased bottlings to others more closely associated with craft beers. The different styles and approaches to ciders made in the Hudson Valley is a microcosm of the greater farm-based cider community. For nearly 400 years, the Hudson Valley has been at the center of apple production in North America, so its eminent role in cider is no surprise.
Dutch settlers first introduced apple seeds to the Hudson Valley in the early 1600s. French Huguenots and other European settlers quickly realized the potential of the Valley and established orchards along the hillsides. The region has been at the forefront of apple growing ever since. Writers, farmers, and consumers around the world took notice of New York’s apples, including the Newtown Pippin, Esopus Spitzenburg, and Swaar varieties, which emerged as favorites during Colonial America.
Half-inch green bud: Besjunior Apples of New York: Eric Lewandowski Orchard view: Fishkill Farms First bloom: Naked Flock Hard Cider Background: Eric Lewandowski
But the Hudson Valley is not one homogenous region. It’s a large and diverse area of valleys, streams, and estuaries that individually impact the apple-growing landscape. The mighty Hudson River is, in part, an extension of the Atlantic Ocean. The native Algonquian name for the river is muh-he-kun-ne-tuk, or river that flows both ways, because the river is tidal until Troy, NY.
PHOTOS [left to right]:
Later, in 1803, Robert Livingston Pell established the first modern commercial orchard in Esopus, in Ulster County. Pell’s apples fetched $8 a barrel (approximately 144 pounds) in New York City and a whopping $21 per barrel in London, the equivalent of about $167 and $439, respectively, today. Pell’s success cemented the Hudson Valley as a premium apple-growing region. Many other great American apples, such as Jonathan and Rome, started out as a single tree in the Hudson Valley.
Keen observers can witness the river flowing
About 40 miles east, in Dutchess County, is
north (upstream) during high tides. The effects of
Fishkill Farms. Josh Morgenthau’s family has
this massive climate moderator, combined with
owned the orchard for over a century. He
glacially eroded soils, has resulted in one of the
opened the orchard to the public so they can
preeminent fruit-growing regions in the world.
get a better understand of how cider is
Its diversity was noted by the renowned 19th-
produced and learn about the work that goes
century orchardist William Coxe, who observed
into tending the land and the apples.
that Esopus Spitzenburg apples grew best in orchards north of the Hudson Highlands at Beacon, NY, while Harrison apples were unparalleled in the orchards in the southern portion of the river.
In 2016, Morgenthau launched Treasury Cider. The name honors his grandfather, Robert Morgenthau, who was Secretary of the Treasury during Franklin Roosevelt’s presidency. By designing an experience for visitors with cider as
For centuries, cider from these orchard apples
the centerpiece, Morgenthau pays homage to
found a home in the Hudson Valley. Cider sat
his family’s history and the land that produced
on the tables of wealthy Manhattan traders and
the fruit. He notes that the old trees that his
subsistence farmers. Its virtues were written
grandfather planted 60 years ago produce
about with gusto by 19th-century horticulture
intensely compelling and interesting apples.
and pomological associations, but for a variety
Those deep-rooted trees push the limits of flavor
of reasons its full potential has only recently
and complexity which makes for great cider.
begun to reveal itself. Communicating the importance of their
The State of Cider Many of today’s cider producers operate from
“When people come to our farm, they’re able to
These producers interpret cider in their own
wander among our trees,” Morgenthau says.
style while staying true to the spirit and diversity
“They’re able to pick their own apples and see
of the Hudson Valley.
the differences that the site makes. Then they
in Orange County is Soon’s Orchard—home to
Cox’s Orange Pippins: Tim Dressel Fermenting cider: Eric Lewandowski Gold Rush apples: Fishkill Farms
4 CIDER GUIDE • 2018
farms that have been in existence for years.
An hour north of New York City in New Hampton
PHOTOS [left to right]:
orchard and its history to drinkers is a different
can taste hard cider made with fruit from those same trees.”
Orchard Hill Cider Mill. Situated on a slope of thin,
Elizabeth Ryan, owner of Hudson Valley
poor soil and shale and protected from the frost,
Farmhouse Cider, has been making cider since
the orchard bears fruit with intense flavor and
1996 and echoes Morgenthau in communicating
complexity that makes for an exemplary cider,
the importance of the orchard setting to the
owner Karl duHoffmann says. The apples—
final cider. Ryan believes in the power of
predominately Golden Russet, Newtown Pippin,
conversation to reach new drinkers. If she
and Northern Spy—were mostly sold retail or
cannot draw customers to a glass in her orchard,
pressed into fresh cider that was sold at the farm
she and her team spread their message at farm
store before duHoffmann started making hard
markets and events throughout the Hudson
cider with them on the Soon’s family farm.
Valley and New York City. They offer cider as
part of their larger agricultural bounty; the cider
inseparable from the rest of the farm produce.
The character of Hudson Valley cider is a
Brooklyn Cider House looks at cider through
marriage of acid and texture. It is character
a Spanish lens. Despite the name, the cider
that comes from the orchard apples, and
maker started in 2014 as a farm stand at Twin
obvious when tasted next to grocery apples
Star Orchard in New Paltz in Ulster County.
from other places around the world. This
They opened a cider house in the Bushwick
harmony creates ciders that are rich in texture,
neighborhood of Brooklyn last December.
balanced by acid, and retain a great deal of
The two venues offer contrasting experiences. In
character during fermentation, Ryan says.
New Paltz, visitors can observe an orchard once
“I’m convinced of the concept of terroir,”
filled with conventional eating apples like Gala
Morgenthau says. “The impact of site, season,
and Macintosh being transformed to an organic
and how the tree has grown can produce wildly
orchard filled with unique heirloom and cider
different results in the apples, detectable not
varieties like Dabinett and Golden Russet. In
only in the juice and the fermented cider, but
Brooklyn, visitors can witness the transformation
also in the fruit when eaten out of hand.”
of an old warehouse into a cider house and restaurant influenced by Asturian and Basque cider traditions, where the massive steaks rival
Unfortunately, the subtleties of orchard cider has suffered from muddied expectation. Until
the large cider barrels. The cider house is the
now, the public was largely unaware of what to
heart of the Spanish cider tradition—it is a
look for, or what to expect, when buying and
community gathering point for celebration and
drinking cider. To remedy that, the New York
identity. In Bushwick, Brooklyn Cider House
Cider Association has developed a dryness scale
wants to recreate that place for a new audience
to provide customers with clear language about
to enjoy a bounty of New York’s farm ciders,
a cider’s sugar-acid-tannin ratio. The scale puts
wines, and beers.
scientific research behind the terms: “dry”, “semi
Bad Seed Cider Co. followed a similar route when they opened a tasting room in Brooklyn last year to complement their existing location in Highland, in Ulster County. Wilklow Orchards, a family-owned operation since 1855, launched Bad Seed in 2011. At first, they sold their cider
dry”, “semi sweet”, and “sweet”, so they will no longer be subjective. (See sidebar on the next page.) This will give producers an opportunity to clearly communicate what’s inside the bottle and open up a discussion about the types and origins of the apples used to make the cider.
only at farm markets in the Hudson Valley and
Public awareness of cider has been hampered
New York City, but they can now be found in
due to Federal labeling laws. Since 1980, wine makers have been allowed to refer to American Viticultural Areas (AVAs), such as the Willamette
customers, the opening of the Brooklyn location
Valley or Niagara Escarpment, on their label, yet
greatly boosted their profile and awareness in
cider makers remain unable to do so. They are
the mind of cider drinkers, partner Bram
not permitted to use or make reference to wine
appellations, which can lead to confusion for the
Cider press: Fishkill Farms Brooklyn Cider House: Young Kim Orchard view, Apple harvest: Fishkill Farms
several states across the East Coast. While the orchard has always had a loyal following of
PHOTOS [left to right]:
HVCiderGuide.com • 2018
HOW TO TELL IF YOUR CIDER IS DRY OR SWEET Jenn Smith NYCA Executive Director
annins are polyphenols found in apples (and SWEET DRY red wine grapes, tea leaves, and other fruits and vegetables). Thanks to decades of research, especially in the wine world, we have a good understanding of how tannins interact with sugar and acid to reduce the perception of sweetness in your mouth. Tannins create dryness.
But “dry” is a term that has confused cider drinkers, and so the New York Cider Association is working to explain what “dry” means, by creating an honest, consistent, reliable framework in the form of a scale, describing what level of dryness or sweetness will be experienced when you try a cider. This scale will objectively position any orchardbased cider on a spectrum that ranges from Dry, to Semi Dry, to Semi Sweet, to Sweet. Lab testing will quantify the ratio of Residual Sugar to Total Acidity in a cider, and adjust the cider’s place on the scale to factor its Tannin content, giving it a score that is used to place it on the scale. The result of the scale’s adoption will be the elimination of “talk dry, taste sweet” misinformation on labels, and will boost confidence on the part of cider drinkers. You should begin to see the scale on labels in late 2018. Cheers to that!
Visit CiderWeekNewYork.com to learn where to meet makers and sample their cider during Cider Week Hudson Valley and throughout the year.
6 CIDER GUIDE • 2018
consumer. Local cider makers have found a loophole by labeling their products with the designation, “Hudson Valley”, so as not to infringe on the Hudson River Valley Region AVA. Cider is also barred from being labeled with vintages, so cider makers use Roman numerals or batch numbers to clue in the buyer. Legislation on both the State and Federal levels to help promote and protect cider is ongoing. In the future there may be infrastructure to label cider within the Federal system, but until then, drinkers have to seek clues on the bottle. Engaging conversations between producers and consumers greatly impacts cider drinking habits. Events such as Cider Week Hudson Valley, now in its eighth year, focuses on the concept of “destination ciders” to encourage people to enjoy cider as part of a larger experience, and to educate them about cider’s wide diversity. By promoting the provenance of cider, producers and organizations seek to strengthen a foundation for local cider that was built hundreds of years ago. The Hudson Valley has been a cradle for the industry—first, for the growth of the American apple and now for the production of cider. Talented and passionate cider makers throughout the region are discovering the potential of cider; building a culture and cultivating a cider terroir. The groundwork has been laid, now all that needs to be done is to drink it in.
Apples thrive in the valley’s ideal climate, soil and topography, as though the fruit and the land were made for each other. The craft of cider making is more exciting than ever before, and the Hudson Valley is a vibrant center of production. Visit cider making orchards to try Destination Ciders (new and limited release ciders) during Cider Week HUDSON VA L L E Y
[ NEWS ]
Mount ntai aiins IN T TH HE
AT SCRIBNER’S C CATSKILL LODGE
TWO D A YS S OF F OOD CIDER SAMPLES MUSIC, GAM MES + MORE
Oc tobee r 12 + 13, 1 2018 SC CRIBNERSLODGE.COM/CIDERFEST
WINE FESTIVAL SAT • OCTOBER 6
BEER SPIRITS & FOOD FESTIVAL SAT • OCTOBER 13
HVCiderGuide.com • 2018
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 sits on a 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 and some of the national favorites. 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. Highlights for 2018: Angry Orchard will be offering guided tours of the Cidery and the Angry Orchard Tree House built by Animal Planet’s Treehouse Masters and guided tours of our Barrel Room. 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.
8 CIDER GUIDE • 2018
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 TAP ROOM, CIDER GARDEN, AND TREE HOUSE BUILT BY ANIMAL PLANET'S TREE HOUSE MASTERS.
IN THE SPOTLIGHT ANGRY ORCHARD ROSÉ
Drinkers are familiar with rosé wine, which continues to grow in popularity. This year, drinkers have a new, unexpected option: Angry Orchard Rosé hard cider, made with a delicious blend of apples including rare, red-fleshed apples from France. Angry Orchard Rosé delivers the crisp and refreshing qualities of cider with a rosy color and floral aroma. It is apple-forward in taste complimented by refreshing light tannins, similar to a semi-dry wine. Inspired by their love of rosé wines, the cider makers experimented with small batches of rosé cider for more than a year looking for the perfect blend of apples. Their experimentation took them to Brittany, France, where they found the unique red-fleshed apples, called Amour Rouge, or Red Love. When cut open, the apples are rosy inside. The cider makers blend six different apple varieties in this cider, but it’s the red-flesh French apples, along with a hint of hibiscus, that gives it its rosy hue.
CRISP APPLE EASY APPLE ROSÉ STONE DRY GREEN APPLE 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 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 No charge
TOURS Tour options vary: $5.00–$25.00
FARM ACREAGE 60 acres
MANAGER Jamie Corrao
OPEN Jan–June Thurs–Sun: 11am–6pm July–Dec Wed–Sun: 11am–6pm Sept–Oct (extended hours) Wed–Thurs: 11am–6pm Fri–Sun: 11am–8pm
CIDER MAKERS Ryan Burk, head cider maker Patrick Commane, assistant cider maker
3rd SAT EVERY MONTH
Fresh Pressed Friday, Sunset Concert Series The WOLF Cider Jam Farm to Table Dinner Farmers Market
Angry Orchard Harvest
@AngryOrchard @angryorchard #ExploreTheOrchard #BranchOut
GETTING HERE FROM I-84: Exit 5 to Albany Post Road at the intersection of Route 52.
Visit our website for updates on events.
HVCiderGuide.com • 2018
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 ROTATING FOOD TRUCKS OFFER 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 NEW BROOKLYN TAP ROOM
This is Brooklyn’s mecca for Bad Seed Cider and other Hudson Valley and New York State craft beverages. With 20 rotating taps and more options available by the bottle, if you’re looking to dive deep into craft cider or just relax with a pint, you’re covered. FESTIVALS
The Sausage & Cider Festival returns to the Bad Seed cidery in Highland this July. Sample more than 20 styles of small-batch craft hard ciders made from apples grown exclusively in the Hudson Valley. Great ciders, tasty food, and live music make it the perfect addition to a July 4th weekend. The day the clocks turn back in November, Bad Seed’s Fall Back Festival is a celebration of cider and all there is to love about fall in the Hudson Valley. Ticket includes tastings of 20 ciders and beers on tap.
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
Brooklyn Taproom: 585 Franklin Ave. Brooklyn, NY 11238
TOURS $10.00 (tickets on website)
FARM ACREAGE 200+ acres
PRODUCTION 5,000 cases
WEBSITE BadSeedHardCider.com OPEN April–Dec Sat–Sun: 12–6pm Jan–March Sat: 12–6pm
OWNERS Devin Britton, Albert Wilklow, Bram Kincheloe (Sales & Marketing) 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 • 2018
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 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, Eleazar who manages 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. In December 2017, after two and a half years of red tape and arduous construction, they finally opened their flagship Brooklyn location, which houses a full-scale cidery, restaurant, bar, and tasting room. Brooklyn Cider House is an urban interpretation of a sagardotegi, a fully-immersive cider experience where one can catch Raw cider directly from Asturian barrels in between courses of Basqueinspired foods.
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 Gowanus, Brooklyn. She is a storyteller, bringing truth and compassion to the project. LINDSEY STORM
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 12 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 and high-acid, disease-resistant heirloom varieties. They expect to source all of their apples from the farm within one to two years and to be a supplier of apples for other New York cider makers in three to four years, once the new trees are in full production.
PHOTOS: Elizabeth Breeden (left); Jordan Hayman (center, right): Young Kim (opposite page)
12 CIDER GUIDE • 2018
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!
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. You can try three to four different styles of Raw straight from the barrels, only available on-site at the new Bushwick location. HALF SOUR
Half Sour won “Best Cider” and a gold medal in the 2017 Hudson Valley Wine & Spirits competition. It 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.
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 TOURS Orchard visits
1100 Flushing Ave. Brooklyn, NY 11237
FARM ACREAGE 210 acres
PHONE 845-633-8657 EMAIL email@example.com
BONE DRY HALF SOUR KINDA DRY RAW STILL BONE DRY
WEBSITE www.BrooklynCiderHouse.com OPEN Farm Stand Thurs: 12–6pm Fri: 12–9pm Sat: 11am–9pm Sun, Holiday Mondays: 11am–7pm
Pavilion (Closed Thurs) Fri: 4–9pm Sat: 12–9pm Sun, Holiday Mondays: 12–7pm
OWNERS/FOUNDERS Peter Yi (Twin Star Orchards) Susan Yi (Brooklyn Cider House) Lindsey Storm (co-founder) MANAGERS Eleazar Castillo (farm) Lindsey Storm CIDER MAKER Peter Yi
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.
Hudson Valley Cider Week Bash
Pig Roasts and Live Music Events
Visit our website or Facebook page for updates on events.
@BrooklynCiderHouse @Bkciderhouse @brooklynciderhouse
HVCiderGuide.com • 2018
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 • 2018
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 a base of Doc’s Original, the Gold Rush Hard Cider is dry and distinctive. Doc’s uses 100% organic Gold Rush apples and the Keeving fermentation method that takes over three months, resulting in a dry, crisp, appleforward product reminiscent of a French farmhouse cider. Enjoy it on hot days, over ice. Get it when you see it because it doesn’t last long! WOOD FIRED PIES
The pizzas at the Pane Café at the Warwick Valley Winery Tasting Room are a Hudson Valley favorite. A wood-fired pizza oven is set up next to the outdoor grill, so get ready for some new pies. WE CAN DO IT!
Doc’s Cider is now available in cans for all of your cider-ing needs.
DOC’S DRAFT HARD APPLE CIDER DOC’S DRAFT PEAR HARD CIDER DOC’S DRAFT RASPBERRY HARD CIDER DOC’S DRAFT DRY HOPPED HARD CIDER DOC’S DRAFT PUMPKIN HARD CIDER DOC’S DRAFT SOUR CHERRY HARD 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 • 2018
AB OUT US
WHEN THEIR FAMILY ACQUIRED a 60-acre apple orchard seven years ago, the Covino brothers—Alex, Kevin, and Ben—immediately began tinkering 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 as sought after as 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 needed 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 created 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 that go into the cider. 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, and blueberries into the blend. Their Citra cider, one of the most popular to date, involves fermenting their cider over citra hops. It’s a hit with cider and beer lovers alike. Newer varieties, such as Ginger Lemon, Beet, and Jalapeno Cucumber will be available this spring. The recent planting of over 1,000 cidervariety 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, emblems of American history hang on display, and quality hand-crafted beverages are readily available. In addition to their cider (sold by the bottle, pint, and flight), the tasting room features New York craft beer (on tap and by the bottle), liquor, cordials, and wine. With a newly renovated and expanded outdoor patio and a new wood-fired pizza oven, expect bigger and better events throughout the spring, summer, and fall, with a continuation of their weekend live music pizza parties.
16 CIDER GUIDE • 2018
MEET THE CIDER MAKERS ALEX COVINO KEVIN COVINO BEN COVINO ANTHONY SEPE
“Mixing business and pleasure is such a difficult thing to do, 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. It was as if fate, and a bit of good fortune, brought them an apple orchard right down the road from their family’s nursery. “The orchard had always been U-Pick for the fall, but we wanted to do more with the apples,” says oldest brother, Alex. “Cider seemed like the obvious choice.” The Covino brothers grew up in Brewster, NY, and began working on their family’s nursery in their early teens. They each studied horticulture at Rhode Island University. After graduating, they helped their father run the business, with Kevin soon taking over as manager of the newly-acquired orchard. Family friend and fellow craft beverage enthusiast, Anthony Sepe, joined the team last year to focus on management and production. Anthony’s thirst for creativity has come in handy as a cider maker, as he is constantly experimenting with fresh fruits, vegetables, and herbs to craft unique and exciting ciders. All members of the team have the same goal in mind: to bring the public a delicious craft beverage that embodies the terroir. You can often find members of the team on site enjoying a hard cider in the tasting room.
IN THE SPOTLIGHT CIDER IN THE GREAT OUTDOORS
Customers can enjoy their food and beverages on the outdoor patio, open all week during the spring, summer, and fall. Hardscrabble Cider is available by the bottle, pint, and flight. In addition to the hard cider, there is a great selection of New York State craft beer on tap. Burgers, sandwiches, salads, and other delicious menu items are available through the Harvest Moon kitchen. The patio remains open until 9pm on Friday and Saturday nights with wood-fired pizza, live music, and cider. Hardscrabble Cider is planning multiple cider-related events this spring, summer, and fall, in addition to the annual fall festival every weekend throughout September and October. Check the website and social media for updates on hours and events. NEW 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, vegetables, and herbs grown on the orchard.
BLACK DIRT BEET CITRA CRANBERRY DRY FRUIT OF THE FARM THE STANDARD
THE ESSENTIALS NAME HARDSCRABBLE CIDER
CLOSED New Year’s Day, Easter, Christmas
ADDRESS 130 Hardscrabble Rd. North Salem, NY 10560
TASTING FEE $12.00 per flight
PHONE 914-485-1210 EMAIL firstname.lastname@example.org WEBSITE hardscrabbleciderny.com OPEN Jan–Mar Fri–Sun: 10am–5pm Apr–Dec Mon–Thurs: 10am–6pm Fri–Sat: 10am–9pm Sun: 10am–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 the left-hand side. The tasting room is attached to the main building. You can enter through the main building or through the patio.
FOLLOW US: Live Music Pizza Parties, Fridays and Saturdays, 6–9pm
Fall Festival at Harvest Moon,
Saturdays and Sundays
FARM MARKET: Harvest Moon Farm & Orchard (on premise)
HVCiderGuide.com • 2018
AB OUT US
HELDERBERG MEADWORKS is a unique “winery” located at the edge of the Helderberg Mountains where fresh water and local raw honey are used to craft the finest mead. They are one of a precious few meaderies in the state that primarily produces mead. Owner and meadmaker Peter Voelker has been making mead for many years. In 2010, he decided to open Helderberg Meadworks with his wife Kirsten to share what he considers the best mead in the country. Thanks to the success of Helderberg’s mead and after an exhaustive search, in 2015 the couple purchased more land to expand their small orchard and add a vineyard. While working hard to clear the land and plant rows of fruit, the couple was able to appreciate the beauty of the location and the view overlooking the mountains. It was clear that this was to be the location of the tasting room—it would be the perfect place to relax and enjoy mead and cider. Inspired by their Apple Mead, in 2016 Helderberg Meadworks began producing hard cider. Helderberg’s philosophy in the use of all-natural ingredients extends to their ciders which are handcrafted to suit their personal tastes. This natural approach brings out the best fresh-apple flavors possible, resulting in ciders that stand out remarkably well in the crowded marketplace. Over the past two years, the cider was introduced on a limited basis to consumers at local festivals. It was met with overwhelmingly positive feedback, leading to the decision to make cider a permanent addition to Helderberg’s tasting room offerings.
WHILE MEAD WILL REMAIN OUR SIGNATURE PRODUCT, WE WILL NOT LIMIT OUR CRAFT. —PETER VOELKER, CIDER MAKER
MEET THE CIDER/MEAD MAKER PETER VOELKER
Peter Voelker is an engineer by degree and trade. His love for creating something personal and unique combined with a passion for history drove him to begin experimenting with, and studying about, mead. He was born in New York City and has lived his life in the Hudson Valley and Capital regions. Peter got his start making homebrew beer as soon as he graduated college, then quickly branched out into other fermented beverages. He began making mead over 20 years ago and has been perfecting it ever since. Having discovered through genealogical research that he is a descendant of the first King of Norway, Harald Fairhair, Peter developed a traditional mead that he would feel honored to raise in a toast with his ancestor. In honor of that link, the label for Heritage was designed to include the “Swords in Mountain” monument which features three bronze swords standing 30 feet tall. The monument was erected in Stavanger, Norway, to commemorate King Harald’s historic final battle of Hafrsfjord. Peter, along with his wife Kirsten handle everything related to the meadery including mead and cider making, sales and marketing, bottle and label design direction, website design, and even down to the manual tasks of pumping honey and corking bottles—all while maintaining their full-time jobs and raising two active young boys.
18 CIDER GUIDE • 2018
IN THE SPOTLIGHT CLASSIC SEMI-DRY
Helderberg’s Classic SemiDry hard cider is distinct. It is aged for a minimum of six months using an aging process that provides micro-oxidation similar to that of a neutral cask. This allows the cider to develop its natural profile slowly. Each harvest is unique, therefore the cider is not blended from year to year. Much like the view from the tasting room, there are slight variations that are embraced each year to create a hard cider that is a truly a celebration of the apples! THE NEW TASTING ROOM
Expected to be open in early summer 2018, the brand new tasting room will offer hard ciders and the entire range of Helderberg’s mead and specialty products. Stormbender Switchel will be on tap for those who are driving (it is less than 1% ABV), along with “Braggoting Rights” braggot – a mead and barley malt collaboration with Brown’s Brewing in Troy. Enjoy the view overlooking Schenectady, Montgomery, and Schoharie counties from the patio while sipping a crisp, refreshing beverage.
CLASSIC SEMI-DRY HARD CIDER MAPLE HARD CIDER CASSIS HARD CIDER CARBONATED APPLE MEAD (CYSER)
THE ESSENTIALS NAME HELDERBERG MEADWORKS
TASTING FEE $5.00; $8.00 with souvenir glass
ADDRESS 6144 State Route 30 Esperance, NY 12066
PHONE 518-795-8964 EMAIL email@example.com WEBSITE helderbergmeadworks.com OPEN Check website/social media for opening date and hours
FARM ACREAGE 8 acres PRODUCTION 600-800 cases OWNER Peter Voelker MANAGER Peter Voelker CIDER/MEAD MAKER Peter Voelker
Hudson-Berkshire Wine & Food Fest
Capital District Renaissance Festival
JUNE 23–24 Adirondack Wine and Food Festival
Mabee Farms Arts & Crafts Festival
Capital Region Apple & Wine Festival
Mabee Farms Fall Foliage Festival
Christmas in the Country, Hessian Hill Farm
Check the website for opening date and hours. HVCiderGuide.com • 2018
HUDSON VALLEY FARMHOUSE CIDER
A BOUT US
HUDSON VALLEY FARMHOUSE CIDER was founded in 1996 by award-winning farmer, cider master, and “Grand Dame of Hudson Valley Cider” Elizabeth Ryan at her original orchard, Breezy Hill, near Rhinebeck, NY.
MEET THE OWNER/ CIDER MAKER
In 2014, Ryan saved the beloved, 200-year-old Stone Ridge Orchard in Ulster County from the threat of development by purchasing it and adding it to the Hudson Valley Farmhouse Cider family. All together, she now has over 145 acres of fruit-bearing trees with more than 100 varieties of apples including a dedicated hard cider orchard housing many traditional and heirloom cider apples such as Dabinett, Binet Rouge, and Kingston Black. On the culinary side, her apples turn up everywhere from the Gramercy Tavern and the Studio Cafe at the Whitney Museum of American Art in Manhattan to public school cafeterias in New York City and farmer’s markets throughout the state. Many of the varieties she grows are almost impossible to find anywhere else in the country.
With a degree in pomology from Cornell University and intensive study of cider making in Somerset and Hereford, England, Ryan has been making and perfecting her cider techniques since the early 1980s. The result is an impressive collection of highly drinkable ciders in the traditional style featuring a robust New World flavor profile. Hudson Valley Farmhouse Cider produces a line of exceptional farm-based ciders with style and character. The cidery is based at two beloved Hudson Valley farms, Breezy Hill Orchard near Rhinebeck and Stone Ridge Orchard near New Paltz, both known for their commitment to ecological growing and the production of highly flavored fruit. They recently opened a new tasting room at Stone Ridge, and continue to welcome visitors for U-Pick in the fall.
THE CIDERY IS BASED AT TWO BELOVED HUDSON VALLEY FARMS, BREEZY HILL ORCHARD NEAR RHINEBECK AND STONE RIDGE ORCHARD NEAR NEW PALTZ.
20 CIDER GUIDE • 2018
Elizabeth Ryan is the producer of Hudson Valley Farmhouse Cider. She is a renowned fruit grower and cider maker who studied cider making in Somerset and Hereford in England. Ryan made her first barrel of cider in 1980, while obtaining her Pomology degree at Cornell University. In 1984, she bought Breezy Hill Orchard in Dutchess County and her operation has been ever-expanding leading up to the launch of Hudson Valley Farmhouse Cider in 1996, and the addition of several farms and orchards including Stone Ridge Orchard near New Paltz. As one of the founding GrowNYC Greenmarket farmers, bringing fantastic farmbased products to the greater public has always been her mission. She also opened a café in Harlem in order to bring fresh, healthy food to a neighborhood that was known, at the time, as a food desert. For these efforts, she received the Cornucopia award from Stone Barns Center for Food and Agriculture, was inducted into Cornell’s Hall of Fame for alumna, and was a Smithsonian Fellow. She was a keynote speaker at the New York State Governor’s Alcohol Summit where she advocated for policy to support small-scale hard cider production. She also helped to create a line of home brewing kits for the WilliamsSonoma Agrarian collection, including hard cider, mead, wine and sparkling wine.
IN THE SPOTLIGHT AWARDS FROM THE ROYAL BATH & WEST CIDER COMPETITION
Hudson Valley Farmhouse Cider celebrated great success last summer at the Royal Bath & West International Cider Competition, a subdivision of the British Cider Championship, in Somerset, England. According to Anthony Gibson, chairman at the Royal Bath & West show, “There is no more prestigious accolade in the entire cider industry than a winner’s label from the British Cider Championships.”
THE ESSENTIALS One of their newly released ciders, The Last Blacksmith brought home a silver medal in the Bottle Fermented and Keeved Cider category. In the Traditional Cider category, their God Speed the Plough and Traditional ciders were awarded silver and bronze medals, respectively. The Maeve’s Hudson Valley Cider received a bronze medal in the New World Cider category.
MAEVE’S TRADITIONAL THE LAST BLACKSMITH GODSPEED THE PLOUGH BOURBON BARREL AGED CIDER SCRUMPY
NAME HUDSON VALLEY FARMHOUSE CIDER ADDRESS 3012 Route 213 Stone Ridge, NY 12484
CLOSED New Year’s Day, Thanksgiving, Christmas FARM ACREAGE 200 acres
OWNER Elizabeth Ryan
CIDER MAKER Elizabeth Ryan
WEBSITE hudsonvalleyfarmhousecider.com OPEN Farm Stand Apr 13–Oct 31 Daily: 10am–6pm Nov 1–Nov 30 Limited hours, check website
EVENTS: MAY 5
FOLLOW US: Cider Wassail
GETTING HERE FROM I-87: Exit 18 to NY-299. Make a left onto Main Street, then a right onto N Putt Corners Road. Make a left onto Horsehendon Road. Make a right onto NY-32.Turn left onto Main Street (NY-213). In 5 miles, (about 1 mile past High Falls Food Coop), Stone Ridge Orchard is on the right.
FARM MARKETS: Chappaqua, John Jay Homestead, Cold Spring, Rhinebeck, Millerton, Union Square (Check breezyhillorchard.com for full market list.)
@hudsonvalleyfarm housecider @hudsonvalleyfarm housecider
HVCiderGuide.com • 2018
JOE DADDY’S HARD CIDER
AB OUT 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 22 CIDER GUIDE • 2018
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 CIDER FOREMAN
For more than 37 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 PHONE 518-732-7317 WEBSITE joedaddyhardcider.com brookviewstationwinery.com OPEN Jan–Aug Mon–Fri: 10am–4:30pm Sat: 10am–4pm Sept–Dec Mon–Sun: 9am–5pm
CLOSED New Year’s Day, Easter, Memorial Day, July 4th, Thanksgiving, Christmas TASTING FEES $7.50–$9.50 Private/Group Tastings: By appointment only, price varies FARM ACREAGE 100 acres 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.
FOLLOW US: 6th Annual Hudson Berkshire Wine & Food Festival, Columbia County Fairgrounds
Joe Daddy's Car Show Classic, Goold Orchards
30th Annual Apple Festival, Goold Orchards
Visit the websites for updates on events: www.joedaddyhardcider.com, www.goold.com, www.brookviewstationwinery.com
HVCiderGuide.com • 2018
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 cider making 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 cider making, working closely with Cornell Extension horticulturalists, pomologists, and entomologists to make sure it utilizes the most effective and sustainable growing techniques available today. Ironically, Kettleborough has also planted numerous heirloom apple varieties, known for their superior hard cider qualities, that have been recently resurrected from near extinction. 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.
24 CIDER GUIDE • 2018
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. Starting with nothing more than 5-gallon carboys in his parents’ basement, Tim taught himself to turn the sweet cider his family is known for into what would eventually become known as Kettleborough Dry Cider.
IN THE SPOTLIGHT HEIRLOOM APPLES
Since 2008, Kettleborough has been sporadically planting small lots of European and American heirloom hard cider apple varieties. In 2016, after years of new plantings and growth, the yield was finally good enough to create the first commercial cider release made entirely from these ancient apples. Huguenot Cider, named after the original French settlers of New Paltz, is an homage to classic French cider making. True to form, it is dry, tannic, and a little bit funky. A must-try for any cider purist!
THE ESSENTIALS NAME KETTLEBOROUGH CIDER HOUSE
TASTING FEE $1.00–5.00
ADDRESS 277 State Route 208 New Paltz, NY 12561
DRY CIDER HONEY HONEY CIDER HUGUENOT CIDER LIGHTLY HOPPED CIDER
EMAIL firstname.lastname@example.org WEBSITE www.newpaltzcider.com OPEN May–Nov Sat–Sun: 10am–5pm
FARM ACREAGE 400 acres PRODUCTION 1,000 cases OWNER Tim and Kristin Dressel MANAGER Kristin Dressel CIDER MAKER Tim Dressel
CLOSED New Year’s Day, Easter Thanksgiving, Christmas
Booze & Berries
New Paltz Fireworks Party
Visit the website or Facebook page for
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.
HVCiderGuide.com • 2018
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.
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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 PUSHING FLAVOR BOUNDARIES AND CROSSING CATEGORIES
Naked Flock crosses beverage categories and takes inspiration from the world of craft cocktails. The new Gin Botanical Cider is made with juniper berries, coriander, and other traditional Gin botanicals. A variety of elixirs, tinctures, syrups, and bitters are added to many of their small batch ciders, and their hopped ciders, such as the dry Citra, take a cue from the craft beer world. The new line of Meads is made with artisanal honey and when blended with cider creates a craft beverage known as Cyser. The Naked Flock team continuously explores new flavor profiles with exciting results. Their farm-inspired ciders include Carrot cider, and herb-infused ciders include the popular Basil Mint. Many of these small batch ciders are available for a limited time on rotating tap lines in the tasting room.
THE ESSENTIALS Flagship ciders such as Original, Draft, Currant and Citra are made with fresh local apples and are available year round in 22 oz. bottles and now in 12 oz. cans. Beaks down, Bottoms up!!
SEASONAL LEMON GINGER PUMPKIN LIMITED/ROTATING “CIDER OF THE WEEKEND”
NAME NAKED FLOCK HARD CIDER ADDRESS 82 Four Corners Rd. Warwick, NY 10990 PHONE 845-988-9292 EMAIL email@example.com 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
Fathers Day Celebration with cider, sausage, and cigars
Naked Flock Summer Concert Series
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.
JULY 28–29 BBQ & Blues Experience NOV 3–4
Naked Flock Hard Cider Experience
FARM MARKETS: MAY–OCT
Warwick Valley Farmers Market
HVCiderGuide.com • 2018
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. Nine Pin ciders are now available throughout New York State, Massachusetts, and Connecticut. Nine Pin is a member of the United States Cider Association, the New York Cider Association, and the Capital Craft Beverage Trail. In 2018, Nine Pin will continue to expand its tasting room’s offerings to foster local interest and encourage increased cider tourism in the Capital District.
28 CIDER GUIDE • 2018
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, 31, 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, 39, 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, 27, 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
LIMITED RELEASE EARL GREY RASPBERRY CIDRE ROSÉ PEACH TEA HUNNY PEAR THE CIDER MONSTER
ADDRESS 929 Broadway Albany, NY 12207
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: 4–9pm Wed: 4–10pm Thurs–Fri: 4–11pm Sat: 1–11pm Sun: 11am–5pm CLOSED New Year’s Day, Independence Day Thanksgiving, Christmas
OWNERS Alejandro del Peral Sonya del Peral CIDER MAKERS Alejandro del Peral, Kevin Brew, Jacob Platel
FOLLOW US: Check the Facebook page for ongoing pop-up food, music, art and craft events.
Cider & Sliders (once a month)
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.
Gathering of the Farm Cideries
@ninepincider @ninepincider @ninepincider
FROM I-87: Exit 23 to 787 North to Clinton Street exit; off exit, turn right on Broadway. HVCiderGuide.com • 2018
ORCHARD HILL CIDER MILL
AB OUT US
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.
30 CIDER GUIDE • 2018
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
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 Pommeau. This apple aperitif features aromas of vanilla, baked apple, and spice in a tapestry of flavors woven with sweetness and 17–20% ABV. Ten66 Pommeau is made according to the French regulations for “Pommeau de Normandie,” and is the nationwide 2017 Good Food 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.
THE ESSENTIALS SIGNATURE PRODUCTS
RED LABEL BONE DRY, SPARKLING GOLD LABEL MEDIUM DRY, SPARKLING
NAME ORCHARD HILL CIDER MILL ADDRESS 29 Soons Circle New Hampton, NY 10958 PHONE 845-374-2468
VERDE MEDIUM DRY (DRAFT AND BOTTLES)
DRAFT BONE DRY CIDER
TEN66 POMMEAU TEN66 POMMEAU RESERVE TEN66 POMMEAU SINGLE BARREL
OPEN Mar–June Thurs–Sun: 12–6pm July–Aug; Nov–Dec Thurs & Sun: 12–6pm Fri–Sat: 12–10pm Sept–Oct Mon–Thurs: 12–6pm Fri: 12–10pm Sat: 11am–10pm Sun: 10am–6pm
CLOSED New Year’s Day, Thanksgiving (open until 1pm), Christmas Jan, Feb, and other days closed: call for appointment TASTING FEE $5.00 TOURS Free FARM ACREAGE 200+ acres PRODUCTION 2,500 cases OWNERS Andrew Emig, Jeffrey Soons, Carolyn duHoffmann MANAGER Donnan Sutherland CIDER MAKERS Andrew Emig, Jeffrey Soons, Karl duHoffmann
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.
JULY–DEC Speakeasy every Fri & Sat, 6–10pm
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.
JULY 8–17 Hudson Valley Cider Week Orchard Hill Discovery Cider 2018 Launch Farm to Table Dinners in partnership with Soons Orchards, 1st Friday of every month Visit the website for special holiday events, Boozy Lunch schedule, and extended hours of operation.
@orchardhillcidermill @orchardhillnyc @orchardhillcidermill
HVCiderGuide.com • 2018
PENNINGS FARM CIDERY
AB OUT US
FARMING IS NOT A PASSING TREND for the owners of Pennings Farm Cidery. The shared vision to return to the tradition of growing your own is ingrained in the brother and sister partners. Stephen Pennings Jr. (SJ) and Tori Pennings were born and raised on the 100+ acre Pennings Farm that has been in their family for nearly four decades. Following several years living off-farm while pursuing academic interests and professional endeavors, the cider siblings returned to take on the challenge of adding Pennings Farm Cidery to the family farm empire. The property in its entirety houses multiple family-owned and operated businesses. Pennings Farm Market, now a multi-dimensional retail business, began as a roadside farm stand that has matured into a year-round farm market, garden center, grill and pub owned and operated by Jill and Steve Pennings, parents of SJ and Tori. Pennings Farm Market stays as fresh as the seasons with elaborate pop-up style departments that include an outdoor beer garden, ice cream stand, donut shack, and a winter indoor beer garden. Pennings Apple Orchard, under the ownership of uncle Jack Pennings and cousins Jack and Monica Pennings, stretches across more than half of the family farm’s acreage, part of which is owned and managed by Steve and Jill Pennings. It’s truly plot to production to pint at Pennings Farm Cidery. Owning an orchard sets the Cidery apart allowing them to produce faithfully from the ground up. Soon the orchard will include a section solely for growing cider-specific apples. The Pennings have first-hand knowledge and experience managing their hard cider through all stages from the ground to the glass. SJ maintains his own version of the Farmer’s Almanac, lightheartedly titled, S.O.P.s for Cider Making S.O.B.s. This sort of playbook includes notes on crop management, status, variety, and harvest, as well as observations of surrounding farms that produce the locally grown fruits and vegetables that may be incorporated into Penning’s signature libations. Even with this fully-stocked armory of history, land, farming expertise, and community networking and collaboration, some of the team’s best brainstorm sessions happen during unplanned after-work casual meetings. There exists a time known as “shifty o’clock” on Pennings Farm when the crew meets at the pub, the tap room or the beer gardens to imbibe on a complimentary end-of-the shift beverage of choice. With an extensive menu of craft beverages to choose from, including a menu of at least 10 proprietary hard ciders, these meetings of the minds are uninhibited in nature leading to creative product names, the development of special events, and bonding that makes the team more of an extended farm family than just co-workers.
PHOTOS: Greg Rhein Photography (left); Erik Christian Photography (center)
32 CIDER GUIDE • 2018
MEET THE COLONY In 2017, Jill Pennings joined the cider team as a partner, bringing fresh ideas and expansion projects to the bar top. Together this cider family recognizes the importance of the business processes, adding new and improved products to market, increasing and streamlining efficiency and cultivating their hard cider following. It’s an advantage for these entrepreneurial farmers to span generations, allowing for a healthy mix of fresh and innovative ideas combined with tried and true knowledge and experience. Priority is placed on building a crew that has passion for the craft beverage industry, agritourism and Pennings Farm. Jill and Tori keep the colony together by seeing that all operational components are abuzz. Alex LaBarbera and Phyllis Emmerich work closely with Jill as brand ambassadors wearing a variety of hats. These sisters in cider analyze, plan and steer the product perception within the craft beverage industry, develop and maintain healthy market relationships and assist in deciding on what tangible branded elements are necessary, including product naming, pricing, packaging, placement, event development, and what time shifty o’clock starts. SJ runs the production side of the business with his right-hand man Matt Sampson. Together, the duo develops a menu of ciders based on seasonal produce and the size and variety of the apple crop. When SJ isn’t engaged in production, he joins his father Steve Sr. in leading the farm production team in farm management from seeding to pruning to harvesting and every step in between.
IN THE SPOTLIGHT SUSTAINABILITY AND COLLABORATION
Sustainable practices at Pennings Farm fulfill the market demand for locally grown foods and beverages. Everything grown on the farm is a viable ingredient in cider recipes. From the apple, peach, and apricot orchards hale signature ciders including Johnny’s Gold Standard, Wild Man, and Stone Flower. Pennings own hopyard, and beehives that are managed by Sweet Things Wild Thyme Honey, have permanent homes on Pennings Farm providing key ingredients for Honey Hopped and their mead-style cider, Cyser. Pumpkins straight from the patch are the star ingredient in Get Squashed. When it isn’t grown on the farm, ingredients are sourced from local farmers and producers. Neighboring Finding Home Farms supplies the syrupy goodness found in Maple for the Papal. Beets from the black dirt of Pine Island, NY, add the earthy surprise to the fan favorite (Original) Ginger Beet. Pennings also takes advantage of the collaborative opportunities in this robust agricultural mecca. Team efforts with Orange County Distillery have grown from incorporating their distilled spirits into cidercentric cocktails to co-producing Pennings Vodka with apples from Pennings Orchard.
ORIGINAL GINGER BEET (OGB) BONE DRY CYSER WILD MAN CIDER COCKTAILS
THE ESSENTIALS NAME PENNINGS FARM CIDERY
TASTING FEES $3.00 per 5 oz. pour
ADDRESS 4 Warwick Turnpike Warwick, New York 10990
TOURS By appointment
PHONE 845-987-9922 EMAIL firstname.lastname@example.org
FARM ACREAGE 100 acres PRODUCTION 15,000 gallons
OWNERS SJ Pennings, Tori Pennings, Jill Pennings
OPEN Apr–Dec Seasonal hours
MANAGERS SJ Pennings, Tori Pennings, Jill Pennings
CLOSED Easter, Thanksgiving, Christmas
CIDER MAKERS SJ Pennings, Matt Sampson
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.
Goat Yoga Workshop
Fill the Hill
Fest For Us
Growler Power Hour
HVCiderGuide.com • 2018
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 179 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.
34 CIDER GUIDE • 2018
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. CHRIS SUTTON
Chris Sutton, assistant winemaker and cider maker, has been working with Bob and Mark for just about a year now. After graduating from Manhattan College in 2016 with a BS in Chemical Engineering, Chris worked in Angry Orchard’s taproom serving cider and giving tours. At Brotherhood, Chris spends most of his time in the production plant or in the cellars creating Brotherhood’s extensive line of wines and ciders.
IN THE SPOTLIGHT TRUE HONEY CIDER
A unique blend of fresh apple juice infused with natural honey from the Hudson Valley, True Honey Cider is perfect for any season or occasion.
THE ESSENTIALS NAME STANDARD CIDER CO. ADDRESS 100 Brotherhood Plaza Dr. Washingtonville, NY 10992
TRUE BELIEVER TRUE COMPANION TRUE COUPLE TRUE THIRST TRUE HONEY REBEL RESERVE
CLOSED New Year’s Day, Thanksgiving, Christmas TASTING FEES Check website
TOURS Check website
PRODUCTION 6,000 cases
OWNERS Chadwick and Castro families
OPEN Jan–Mar Fri–Sun: 11am–5pm April–Dec Mon–Fri: 11am–5pm Sat: 11am–7pm Sun: 11am–5pm
MANAGER Hernan Donoso CIDER MAKERS Mark Daigle, Bob Barrow, Chris Sutton
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 27
Annual Tree Lighting
HVCiderGuide.com • 2018
A BOUT US
TREASURY CIDER IS A TREE-TO-BOTTLE hard cider produced by Fishkill Farms at their century-old family orchard. They use a mix of heirloom, bittersweet, and dessert apples that are cultivated, pressed, and fermented with care to produce each batch of hard cider. Every ingredient is grown or wild foraged on the farm, and fermented traditionally to produce delicate ciders akin to dry and sparkling white wines. After over 100 years of growing apples, in 2015, family-owned Fishkill Farms began producing 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 Roosevelt. It is also a nod to the historic American cider cellars which, like treasuries, served as year-round sources of comfort and vitality for the families and communities in their area. 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 chosen for the character they add to cider, grown with a minimum of intervention, eco-certified, and picked at peak ripeness. The unique Hudson Valley climate and rich glacial soils yield complex, site-specific flavors to their cider. After pressing through a rack and cloth press, the apples are fermented slowly at cool temperatures and aged for six to ten months before bottling. Unlike commercial cider, which is often made with under-ripe fruit and oversweetened with sugar, Treasury Ciders are dryer and less carbonated, and pair wonderfully with a variety of foods. Treasury’s newest releases were made with the 2016 crop. They are a mix of apples like Jonamac and Golden Delicious which grow on 50-year old trees, and newer organic plantings of heirloom and cider varieties, including Roxbury Russet, Esopus Spitzenberg, Ashmead’s Kernel, Northern Spy, and Goldrush. Each of the seven bottlings showcases a unique blend of fruit and a particular cider-making process. Homestead and Wiccoppee are traditional semi-dry and dry sparkling ciders; Centennial is still and dry like an apple wine; Onda is a funky, unfiltered spanishstyle farmhouse cider; and Farmer’s Motel, Burr Knot, and Counterpane are created with crab apples, quince, and heirloom apples that are bottle fermented in small batches and aged an additional four to six months before release.
PHOTOS: Katie Ross (left, center, opposite page); Grant Delin (right)
36 CIDER GUIDE • 2018
MEET THE CIDER MAKER JOSH MORGENTHAU
Josh Morgenthau moved back to his family’s farm in 2006, after working as an artist in New York City. At the time, the orchard was overgrown and in need of pruning so Josh set out to learn everything he could about growing fruit and began to replant the family orchard. In 2008, he partnered with Manager Mark Doyle, who settled in the U.S. after sailing from South Africa in 1989 to work in livestock and cheese-making. Together, they put 100 acres of fallow land back into production and, by embracing sustainable farming, diversification and direct sales, Fishkill Farms grew to be the Hudson Valley destination for sustainablygrown fruit and vegetable picking. Josh fermented his first batch of hard cider in his basement in 2007. Continuing to produce a new batch each year, he began to incorporate some of the unique varieties of heirloom and cider apples he was growing and quickly recognized the importance of terroir, variety and harvest timing in producing high quality hard cider. In 2015, he started Treasury Cider, fermenting it at first in a neighboring facility, but now, with the construction of a new barn addition complete, he is moving production on-site as the cidery and tasting area are built.
IN THE SPOTLIGHT Fishkill Farms grows much more than just apples for hard cider. In addition to their 60 acres of apple and pear orchards, they grow peaches, nectarines, strawberries, cherries, blueberries, organic vegetables and pumpkins, all of which are available in season for pick-your-own. Fishkill Farms’ mission is to produce fresh, healthy and sustainably grown food for local customers. They are committed to good stewardship of the land, and much of their produce is grown organically, without synthetic pesticides or fertilizers. Fishkill Farms has a 300-member CSA and hosts many community events throughout the summer and fall including concerts, bonfires, farm dinners and harvest festivals. Their weekend fall harvest festivals in September and October round out the year with live music, cider tastings, hayrides, and more. Fishkill Farms was permanently protected as farmland with support from New York State’s Environmental Protection Fund in 2009, and celebrated its 100th anniversary in 2013. Many of the more than 80 varieties of apples they grow are 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. 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.
BURR KNOT CENTENNIAL COUNTERPANE FARMER’S MOTEL HOMESTEAD ONDA WICCOPPEE
THE ESSENTIALS NAME TREASURY CIDER FISHKILL FARMS
TASTING FEES Free single tasting $4.00 for full flight
ADDRESS 9 Fishkill Farm Rd. Hopewell Junction, NY 12533
FARM ACREAGE 292 acres PRODUCTION 600 cases
PHONE 845-897-4377 EMAIL email@example.com
OWNER Josh Morgenthau MANAGER Mark Doyle
WEBSITE treasurycider.com fishkillfarms.com
CIDER MAKER Josh Morgenthau
OPEN Year round Daily: 9am–6pm CLOSED New Year’s Day, Easter, Thanksgiving, Christmas
Independence Day Bash
FROM NYC: Fishkill Farms is located in Dutchess County in the Hudson Valley, just over an hour north of New York City. Take the Taconic Parkway to I-84 East and get off at Exit 15.
Labor Day Bonfire
Fall Harvest Festivals
HVCiderGuide.com • 2018
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: unique 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.
38 CIDER GUIDE • 2018
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! CIDER FOR WINE LOVERS
Weed Orchards crafts ciders infused with peaches, blueberries, and raspberries grown right on the farm, as well as other fresh ciders produced in limited quantities. This season, the newest additions to the Homegrown Hard Cider line are sure to please wine drinkers, too. Their new Pinot Grigio, Chardonnay, and Concord ciders combine the complexity of wine with the easy drinkability of a cider. Like the original Homegrown, made with three varieties of apples grown on the farm, they are perfectly balanced, crisp, and refreshing.
BLUEBERRY HARD CIDER CHARDONNAY CIDER CONCORD GRAPE CIDER CRANBERRY HOMEGROWN HOMEGROWN HARD CIDER PAPA'S PEACHES HARD CIDER PINOT GRIGIO CIDER ROSA CIDER
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
TOURS No FARM ACREAGE 100 acres
EMAIL firstname.lastname@example.org 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 • 2018
[ E ATS ]
LEESY CHEESY MATCHUPS Wendy Crispell
Washed rind cheeses began as a style of monastic cheesemaking in Alsace, France, centuries ago. This style of cheesemaking involves repeated washing with diluted brines and cider, beer, spirits, or wine to cultivate bacteria on the surface of the cheese, giving it a distinctive flavor as it matures. The results can be extremely pungent, smear-ripened styles, like the Burgundian Epoisses whose red, stinky rind barely contains the creamy paste inside, or harder, firmer styles like Hartwell (below) where the bacteria is more restricted through washings and brushings. Cheesemakers often collaborate with local craft beverage makers to create unique regional styles. Aging caves can also be used by creative affineurs, or cheese aging specialists, to develop a signature brand or specialty cheese. Here are a few decadent cider-washed favorites that pair well with the Hudson Valley’s diverse cider and apple spirit offerings.
The result of a collaboration between NYC’s Murray's Cheese and The Cellars at Jasper Hill Farm in Vermont, Murray’s Cavemaster Reserve Greensward features a wash of cider-based brine with just the right amount of cave aging to achieve an oozy, silky texture. Its spruce wrap lends subtle hints of pine and resin. Big and meaty. Matchups: Slightly funky natural style ciders or an unaged Applejack can stand up to the cheese’s unusual pine notes.
Matchups: Sparkling ciders and apple brandies balance the salty, fruity, and yeasty cheese flavor.
Hartwell is a bloomy-rind style cheese from The Cellars at Jasper Hill Farm inspired by the soft cheeses of Brittany. Washed with Ice Cider lees from a nearby cidery, its flavors start out custard-like and approachable becoming more complex as it softens. Aromas of butter-softened leeks with crisp apple nuances. Find it only at Whole Foods. Matchups: Dry to off-dry sparkling ciders complement the fruity aromas of the cider wash; for a sweeter finish, try a Pommeau.
40 CIDER GUIDE • 2018
BACKGROUND: Fishkill Farms; TOP TO BOTTOM: Murray’s Cheese; Crown Finish Caves; Jasper Hill Farm
Gatekeeper is a washed-rind triple crème made with pasteurized sheep’s milk, cow’s milk, and cow cream from the Hudson Valley’s Old Chatham Sheepherding Company. At just a few days old, the baby cheese makes its way to Crown Finish Caves in Brooklyn where it’s washed in Graft Cider’s funky Farm Flor three times during its two-week stay.
The Hudson Valley– It’s Intoxicating! Experience the Hudson Valley where America’s first spirits were produced. Visit the more than 120 wine and craft beverage tasting rooms listed on this map where ﬁne wines, brawny brews, distinctive distilled spirits, and effervescent hard apple ciders can be sipped and savored. Stroll through restored barns and attractive facilities to ﬁnd your favorite pour to take home. On both sides of the river stretching 150 miles from the tip of Manhattan north to Albany, you’ll wind through charming villages, historic sites, farm to fork restaurants, and stunning state parks. Visit TravelHudsonValley.com and use this handy Hudson Valley Wine & Craft Beverage Map to plan your intoxicating experience today!
Map missing? Download a copy of the Hudson Valley Wine & Craft Beverage Map at TravelHudsonValley.com or call 1-800-232-4782 to receive one by mail.
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The ultimate guide to hard cider and apple spirits in New York's Hudson Valley and Capital Region. Read profiles of top producers, learn how...
Published on May 3, 2018
The ultimate guide to hard cider and apple spirits in New York's Hudson Valley and Capital Region. Read profiles of top producers, learn how...