HUDSON VALLEY + CAPITAL REGION
U LT IM ATE CIDER + APPLE SPIRITS
GUIDE — 20 21 —
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ULTIMATE CIDER + APPLE SPIRITS GUIDE Volume V Issue 1 2021
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 CHRISTOPHER MATTHEWS LINDA PIERRO
FEATURES Inside That Glass (or Can) of Local Cider Christopher Matthews
2 [Fresh Reads]
ADVERTISING INQUIRIES: Contact us at info@HVCiderGuide.com
Cider Week + Map SUBSCRIPTIONS: Order at 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 Email: info@HVCiderGuide.com VISIT US: HVCiderGuide.com
The ULTIMATE CIDER + APPLE SPIRITS GUIDE is published annually by Flint Mine Press, a division of Flint Mine Group, llc. ©2021 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: Courtesy Treasury Cider
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Abandoned Hard Cider Angry Orchard Awestruck Bad Seed Cider Co. Brooklyn Cider House Doc’s Draft Hard Cider Forthright Cyder & Mead Hardscrabble Cider Helderberg Meadworks Hudson Valley Farmhouse Cider
Kettleborough Cider House
24 26 28 30 32 34
Merchant’s Daughter Ciderworks Naked Flock Hard Cider Nine Pin Ciderworks Orchard Hill Cider Mill Pennings Farm Cidery Standard Cider Co. Treasury Cider
Inside that Glass (or Can) of Local Cider By Christopher Matthews
n early blossom heralded the start of the 2021 apple season in the Hudson Valley, an exciting – and nervous – time for the growing number of local cider producers, whether they tend orchards, or depend on others for fruit. It is also a heady moment for the craft cider scene, a decade-plus renaissance that is reaching critical mass in terms of volume and distribution. It is a big part of the cider sector explosion in New York State, which has grown 450% over the last ten years and sports the largest number of cider producers in the U.S. (over 140), according to the New York Cider Association. From the region’s wine shops, to Beer World, to even Hannaford grocery, these artisanal tipples have won shelf space – and fans – in the home market, not just in Brooklyn or Manhattan’s LES. Which begs a question, as one cracks a cold Doc’s Draft Hard Cider on the porch: what goes into that glass (or can) of local cider? Quite a lot, actually.
Apple Choices Hard cider is simply fermented apple juice, and any apple will do. However, as quality wine comes from wine, not table, grapes, great ciders involve particular traditional and heirloom apples, most often in blends. These apples bring special attributes like high sugar content, good acidity, and tannin for some grip. While the Hudson Valley has long been an apple region, Prohibition snuffed out hard cider from the apple equation, and growers focused on culinary/dessert apples for decades thereafter. Ironically, when the local cider revival started in the 2000s, despite New York State being the second largest U.S. apple producer, suitable cider apples were in short supply. Many dessert apples, like Gala or Golden Delicious, do not make for compelling ciders (linear flavors, scant tannin). Fortunately, enough of these types, like the McIntosh-cross family (e.g., Empire, Cortland), are serviceable for quality ciders.
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Some neglected antique culinary varieties have even become cider stars, appearing as single varietal ciders. Northern Spy, traditionally used for applesauce, is a stellar example, owing to its vibrant acidity, flavor depth, and surprising tannins. The cider revivalists initially made do – via their own orchards, partnerships with apple farmers, or even foraging feral trees from abandoned orchards. But a number of them, like Elizabeth Ryan of Hudson Valley Farmhouse Cider (and Stone Ridge and Breezy Hill Orchards), Orchard Hill Cider Mill at Soons Orchards and Treasury Cider at Fishkill Farms, began to cultivate cider and heirloom varieties in their orchards, including English cultivars, like Dabinett and Ellis Bitter, and antiques, such as Winesap and Golden Russett. The transformation to cider apples in the orchards has been remarkable (and is ongoing), leading to exciting results.
In the Orchard Cider is a value-added agricultural product, subject to the vagaries of farming and climate. For many cider businesses, acquiring existing orchards have made long-term sense, for both apple supply and quality control, like Brooklyn Cider House’s acquisition of a 200-yearold orchard near New Paltz in 2015. These orchards often require major improvements, upkeep and, likely, conversion to ciderfriendly varieties by grafting onto existing trees, or planting new ones. Alternatively, some apple farms have vertically integrated into the cider business, like Hardscrabble Cider, and Bad Seed Cider which represents a sixth generation apple farm (and has a tasty flagship dry cider for your fridge). The big question, however, is this: will a cider operation use conventional pest and disease
The Process While the technology and equipment have improved, the process of cider has remained essentially the same for centuries: ripe apples are shredded or milled, so that a pressing yields juice, which will naturally ferment via wild yeasts into a moderately alcoholic beverage (6-8% ABV). Today, once harvested, the apples sit for time to ripen further, concentrating sugars and flavors. Then comes washing, sorting and discarding leaves, twigs, and any rotten fruit. Mechanical milling is the next step, turning the firm apples into a pressable pomace. Pressing is often via a pneumatic press, but sometimes by old-fashioned (and effective) screw-pressing of stacked sackcloth packs of pomace (as Treasury Cider does). The resulting juice, or must, is then measured for sugar content and potential alcohol. The big decision at this stage is which apples will make up the blend, and whether the blending will be done physically, by sight, before pressing (more traditional), or if the various varieties are pressed for juice separately, and then blended together in a process more like winemaking. The next step, fermentation, is where the magic happens.
Styles and Flavors Craft ciders generally range from bone dry to semi-sweet, with tannins present, giving them more structure and mouthfeel than bland, treacly-sweet commercial brands. After fermentation, but before bottling, some cider makers infuse certain batches with natural flavorings, often botanicals, like hops, ginger, or hibiscus. Nine Pin Ciderworks does this with aplomb. While many ciders go to market soon after fermentation, some producers like to age ciders, usually in wood or whiskey casks, to build complex and caramelized flavors. Other fruit flavors, like citrus, melon and pear are common (and desirable). The goal, however, is to highlight the amazing local apples, with apple character and aromas
management in the growing season, i.e., spraying trees with chemical preparations, or something more environment-friendly, even organic? Appearance does not matter for cider apples, so more sustainable, organic, and biodynamic practices – even crowdsourcing unsprayed backyard apples, as Abandoned Hard Cider does – are options. Establishing a new orchard is a big commitment, with the first viable crop two to ten years away, depending on the variety of apple and choice of rootstock. Cultivated varieties must be grafted onto a rootstock, which determines the spacing, size, and vigor of the trees, as well as when they bear. The trend, like with new plantings at Angry Orchard, is for dwarf rootstocks that allow tight spacing, early bearing, trellising, and extreme pruning, increasing yields, and making harvesting easier. The process is arduous, but quality apples are the first step towards great cider.
In the Cellar Here, the big decision is this: go with wild yeasts that naturally come with apples, or “pitch” a cultured yeast, for a more predictable, consistent result? A “natural” fermentation can generate amazing complexity and nuance, but even with careful monitoring there is more margin for error, like bacterial infection. Commercial yeasts, mostly those used for wine, offer stylistic choices and more consistent outcomes. Vessels are another choice. Temperature-controlled stainless steel tanks are ideal, but pricey; large format, food-grade plastic cubes are another option; and for smaller production, glass carboys or demi-johns. Barrel fermenting, too, is an option. Cider fermentations are generally done low, in terms of temperature (60-70º F), and slow, in terms of time, to maximize aromas and flavors. Racking the cider to another vessel after primary fermentation is standard, leaving the considerable spent yeast by-product behind, but further racking and/or filtering is a style choice. If the cider maker wants a sweet version, then either the fermentation must be stopped before all the sugar is converted to alcohol, or unfermentable sweeteners are added at the end. In some cases, the maker introduces other fruits into the must, like blueberries, to co-ferment and flavor the cider.
present. A certain funkiness/earthiness is acceptable, even considered an asset, if not dominant. Floral notes, like acacia or orange blossoms, are nice possibilities, depending on the apples and yeasts employed. Ciders can be still (an underrated style) or sparkling, with a wide spectrum of bubbles, from petillant to Champagne-like. Carbonation choices are bottling before the fermentation is finished (méthode ancienne); by adding sugar and/or yeast at bottling (méthode champenoise); or by forced carbonation with CO2. The former two methods are more artisan and difficult, the latter more precise and dependable, if less romantic. Clearly there is much more in the bottle than meets the eye, but the easiest thing about craft cider is in the drinking.
HVCiderGuide.com • 2021
A BOUT US
THE CIDER MAKERS at Angry Orchard have been experimenting with apple varieties, ingredients, and the aging process to develop hard cider recipes for more than 20 years. The team has traveled the world to find the best apples for cider making and choosing specific varieties with unique flavor profiles in mind.
MEET THE CIDER MAKER RYAN BURK
In fall 2015, Angry Orchard opened the Cider House, which sits on a 60-acre apple orchard and is home for the brand’s cider research and development. Here, the cider makers research and drive experimentation, and drinkers are invited to visit and experience the exclusive ciders made on-site along with some of the well-known favorite styles. 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 driving cider education and awareness to help grow the category for all craft cider makers. In 2020, the Cider House underwent renovations to help better accommodate the guest experience. The renovations included building out a large bar area on the top floor of the building where guests can enjoy a variety of ciders while overlooking the pressing room and cellar. Additionally, the team revamped the downstairs taproom which looks out at the Shawangunk Mountain Ridge. For those who can’t visit the Orchard, you can find their flagship cider, Crisp Apple, at bars and restaurants across the country. And for those looking to have access to Walden exclusive styles, check out their Angry Orchard Cider Club at www.angryorchard.com/cider-club. For more information about visiting the Cider House, head to www.angryorchard.com. To find where Angry Orchard hard cider is served near you, visit the “cider finder” at www.angryorchard.com/locations.
VISIT OUR TAP ROOM, CIDER GARDEN, AND TREE HOUSE BUILT BY ANIMAL PLANET'S TREE HOUSE MASTERS.
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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.
IN THE SPOTLIGHT CRISP APPLE
Angry Orchard Crisp Apple is the #1 hard cider in the country and its blue label with iconic red apple is recognized by drinkers far and wide. Crisp Apple is refreshing, delicious, and tastes like biting into a fresh apple. The product is wellliked for carrying just the right amount of natural sweetness and is the perfect choice when drinkers are looking for a natural, fullflavored alternative to seltzers, light beer, or flavored malt beverages. Crisp Apple combines the finest culinary and traditional cider making apples from all over the world, giving you a complex, yet refreshing hard cider. It is naturally gluten-free and comes in at 5% ABV.
THE ESSENTIALS SIGNATURE PRODUCTS
FARM CIDER WOODEN SLEEPER NEWTOWN PIPPIN BALDWIN SUPER NATURAL FRANCENSTEIN EXTRATERROIRESTRIAL ICE CIDER ALBANY POST EDU AND OTHER LIMITED RELEASES
NAME ANGRY ORCHARD ADDRESS 2241 Albany Post Rd. Walden, NY 12586 PHONE 845-713-5180 EMAIL email@example.com WEBSITE angryorchard.com OPEN Year round Thurs–Sun: 11am–6pm
CLOSED New Year’s Day, Easter, Thanksgiving, Christmas TASTING FEES $5–10 TOURS Tour options vary: $10–30 FARM ACREAGE 60 acres MANAGER Jamie Corrao CIDER MAKERS Ryan Burk, head cider maker Joseph Gaynor, assistant cider maker
GETTING HERE FROM I-84: Exit 5 to Albany Post Road at the intersection of Route 52.
Follow on Facebook and Instagram for event updates and news.
Cider merchandise and to-go available from Cidery and Cider Club.
@angryorchard walden #ExploreTheOrchard #BranchOut
HVCiderGuide.com • 2021
AB OUT US
AT AWESTRUCK, THEIR NAME is their mission – they craft hard ciders that will leave you, well…awestruck! They have an insatiable thirst for tweaking, testing, and experimenting with apple varietals, yeast species, and botanical ingredients to push the boundaries of what hard cider can be. Their favorite comment from new taste testers? “Wow! This is hard cider?!” Awestruck’s four flagships are each unique, yet approachable. Hibiscus Ginger is rose-colored, fizzy, and subtly spicy, like a tropical ginger ale; Apples & Pears is an easy-drinking fusion of fresh apple and juicy, succulent pear; Lavender Hops is crafted by steeping cider with pounds of culinary dried lavender and citrusy hop varietals, at once deeply aromatic and juicy; and Dry Apple + Oak captures the essence of artisanal fermentation – clean, faintly woody, subtly fruity, and deeply evocative of early autumn in Upstate New York. After years spent working as contractors to fund their voracious appetite for travel and new taste discovery, Casey Vitti and Patti Wilcox returned to their hometown of Walton, NY, to found Awestruck in 2013. Inspired by the abundance of fresh, delicious apples throughout the Hudson Valley, they created Awestruck Ciders to blend their home region’s apple growing heritage with their favorite flavors from around the world. From their humble roots in a 2,000 square foot, renovated section of a local lumberyard, Awestruck has grown into an industrious team of seventeen employees, collaboratively working on everything from building the taproom bar, to composing their social media posts, to hand labeling each of their 750ml bottles. Creating new limited and seasonal offerings, and satisfying their thirst to experiment and produce new tastes and experiences is Awestruck’s true passion. They work with local orchardists and farmers and make all of their ciders from pure, fresh-pressed New York state apples—never from concentrate, and never watered down. As part of a recent expansion, a taproom was opened at their 8,000 square foot production facility in Sidney, NY. It has evolved into a cozy bar-restaurant with seventeen rotating taps of unique and limited offerings along with a variety of local craft beers. At the taproom you can taste one-off ciders that are made one keg at a time. You can sit aboard a 1970s school bus situated adjacent to the bar, and compose magnetic poetry on the walls and ceiling! They offer a small comfort food menu designed to pair with their ciders and satisfy hungry customers. Visit Thursday through Saturday from 3-10pm, and Sunday from 11am-5pm—tours and tastings are available by appointment.
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MEET THE OWNERS CASEY VITTI AND PATTI WILCOX
When Casey and Patti founded Awestruck, they set out to craft complex and captivating ciders. They had been enjoying ciders overseas for many years, and were excited by the new and different hard ciders cropping up throughout the US. From sweet and juicy, to dry and funky, and everywhere in-between, they were captivated by the boundless variety of cider available. They saw cider as the perfect base from which to create their own blends and share their passion for unique drinks from around the world by incorporating botanicals like hibiscus, ginger, lavender, and hops. Casey and Patti understand how intimidating it can be to new cider drinkers to have such a broad variety to choose from. To help people discover this fun and exciting beverage, they put descriptions and slider bars on every bottle of Awestruck so each person can pick their perfect hard cider right at the shelf. The best part of being Awestruck? For Casey and Patti, it’s getting to work with a supportive network of people who love their products. It’s their patrons who seek out and enjoy their unique ciders. And it’s their hardworking team, suppliers, distributors, retailers, and awe-inspiring customers who make what they do and love possible.
IN THE SPOTLIGHT NEW RELEASE – HONEYCOMB!
This year, Awestruck has crafted a new, enticing, one-off flavor – Honeycomb. This cider blends naturally refreshing, orchard-fresh apples with the delicious sweetness of honey from local hives. Not too dry, never syrupy, just the pure unadulterated flavor of raw honey straight from the comb. With notes of apple, pear, clover, and orange blossom, this cider is perfect for porches, picnics, and parties. (Just be sure to bring enough to share!) Stay in the loop with everything Awestruck by following them on Facebook and Instagram where you’ll find news on exclusive releases and events. Check their website for information on where to find Awestruck in stores and at farmers markets and festivals throughout the year.
HIBISCUS GINGER APPLES & PEARS LAVENDER HOPS DRY APPLE + OAK PEACH RING SUMMER SANGRIA WINTER SOLSTICE HOMETOWN HOMICIDER SUGAR & SPICE LOVESTRUCK EMPIRE
THE ESSENTIALS NAME AWESTRUCK
TOURS $10.00, includes tour & guided tasting
ADDRESS 8 Winkler Rd. Sidney, NY 13838
PRODUCTION 40,000 cases
EMAIL firstname.lastname@example.org WEBSITE awestruckciders.com OPEN Jan–Dec Thurs–Sat: 3–10pm Sun: 11am–5pm
OWNERS Patricia Willcox and Casey Vitti CIDER MAKER Derek Tallman
CLOSED Easter, Thanksgiving, Christmas
Hudson-Berkshire WIne & Food Fest
Hudson Valley Wine & Food Festival
GETTING HERE FROM I-88 NORTH OR SOUTH: Exit 9, then head north on NY-8 for approximately one mile. Turn left onto River Street and then turn right into the Sidney Industrial Park on Winkler Road. Awestruck is the third building on the left as you enter, just 4 minutes off I-88.
MANAGERS Bryan Birdsall, General Manager Bridget Rice, Sales & Marketing Manager Billy Rose, Taproom Manager
Bethel Woods Wine Festival OCT
Bethel Woods Harvest Festival
FARM MARKETS: Pakatakan Farmer’s Market
HVCiderGuide.com • 2021
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 FOOD TRUCKS OFFER UP TEMPTING SMALL BITES THAT PAIR BRILLIANTLY WITH ITS UNIQUE CIDERS.
To describe Bad Seed’s cider maker Devin Britton and his fermenting philosophy, it’s helpful to look to his heritage. Born in the heart of the Hudson Valley, Devin grew up with a love and respect for orchards. In his teenage years, that love and respect grew as he discovered fermentation. After crafting his own ciders and realizing the stark difference between traditional dry cider and the massproduced ciders found in supermarkets, he knew there was an opportunity to share his love of dry cider with others. Becoming a professional cider maker has turned out to be one of Devin’s best decisions. “It marries my love of craft beverages with great flavor profiles, allowing me to share a small piece of this place with others,” he says. 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.”
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IN THE SPOTLIGHT NEW! BAD SEED FARM BAR
With 12 taps to taste your way through, this is the place in the Hudson Valley for both apple picking and drinking. If you are interested in some sustenance while cidering, there are lots of options to pair with your cider—from fresh cider doughnuts to freshly picked-by-you apples, or a creation from the onsite food truck. The Farm Bar is open seasonally at Bad Seed’s pick-your-own farm from June 1 to October 31, Saturdays 12-7pm and Sundays 12-6pm.
THE ESSENTIALS This season, Bad Seed has expanded outdoor seating at the cidery and the Farm Bar to help maintain a healthy and safe environment for all cider enthusiasts. The Farm Bar is a completely outdoor venue, offering visitors an opportunity to be social in a safe, clean environment.
ORIGINAL DRY CIDER INDIA PALE CIDER RASPBERRY CIDER RUM BARREL AGED CIDER BOURBON BARREL AGED CIDER GINGER HARD CIDER
NAME BAD SEED CIDER CO. ADDRESS 43 Baileys Gap Rd. Highland, NY 12528 Bad Seed Farm Bar (seasonally): 341 Pancake Hollow Rd. Highland, NY 12528 PHONE 845-236-0956 EMAIL Info@BadSeedHardCider.com WEBSITE BadSeedHardCider.com
CLOSED New Year’s Day, Easter, Thanksgiving, Christmas TASTING FEE Tasting paddle – $12.99 FARM ACREAGE 200+ acres PRODUCTION 15,000 cases OWNERS Devin Britton, Albert Wilklow, Bram Kincheloe (Sales & Marketing) CIDER MAKER Devin Britton
OPEN Year round Sat: 12–7pm Sun: 12–6pm
Visit the website or Facebook page for updates on events.
FARM SIDE NIGHTS
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.
Every Friday and Saturday beginning at 5pm, the Bad Seed Farm Bar offers a rotating list of local bands playing on the outdoor pavilion stage. Open seasonally June 1st to October 31st.
HVCiderGuide.com • 2021
BROOKLYN CIDER HOUSE AT TWIN STAR ORCHARDS
A BOUT 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 early 2015, the Yi siblings purchased a neglected 200-acre apple orchard in New Paltz, Twin Star Orchards. And with no time to waste, they pulled out 50 acres of trees to plant heirloom dessert and hard cider varieties. They made cider in the farm’s old warehouse with a rented glycol cooler and a DIY counter-pressure filler, built from parts purchased from a home brewing shop and the local hardware store. In the fall of 2015, they opened the farm to the public for cider tastings, apple-picking, and wood-fired pizzas and burgers. In December 2017, the siblings realized their dream to open their flagship Brooklyn location, which housed a full-scale cidery, restaurant, bar, and tasting room after more than two years of arduous construction and DOB red tape. Though the cider house enjoyed a short, exhilarating stint in Bushwick, the Yi siblings woefully shut down the 12,000-square-foot cider destination during the 2020 pandemic. Despite the setback, the siblings are grateful that their ciders are continuing to grow in popularity and the farm is proving to be a popular destination for those seeking outdoor entertainment and dining. Now, they are excited to reinvent the cider house experience at the orchard. The tasting room, farm store, and pavilion at Twin Star Orchards are open from April through the first weekend of November, serving wood-fired pizza and burgers. They offer free cider tastings and live music. They also offer pick-your-own “ugly apples” in the fall. 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 apples and are fermented in stainless steel tanks with wild or wine yeast. They make their ciders with minimal intervention and strive for balance, depth of structure, and drinkability, “We want to make ciders that we ourselves want to drink all the time.”
PHOTOS: Lily Brown (left); Christina Batch-Lee (right); Young Kim (opposite page)
10 CIDER GUIDE • 2021
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 an English teacher at The Town School in Manhattan. She is passionate about social justice, rock climbing, and all things creative. Susan was born in Korea, raised in Brooklyn, and currently lives in Gardiner. She is a storyteller, bringing truth and compassion to the project.
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 six months. 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.
KINDA DRY HALF SOUR BONE DRY
LITTLE WILD RAW ROSÉ
LIMITED RELEASE ETERNAL AUTUMN THREE OF LIFE
THE ESSENTIALS NAME BROOKLYN CIDER HOUSE
CLOSED Nov 8, 2021–Mar 31, 2022
ADDRESS Twin Star Orchards 155 N. Ohioville Rd. New Paltz, NY 12561
TASTING FEE Free
PHONE 845-633-8657 EMAIL email@example.com WEBSITES twinstarorchards.com brooklynciderhouse.com OPEN Fri–Sun and holiday Mondays Call or visit the website for hours
TOURS Call or email to schedule group tours FARM ACREAGE 210 acres OWNERS/FOUNDERS Peter Yi (Twin Star Orchards) Susan Yi (Brooklyn Cider House) CIDER MAKER Peter Yi
Pig Roasts, Paella & Sangria Parties, and Live Music
Start of Apple-Picking Celebration
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.
Season Finale Pig Roast
Visit twinstarorchards.com for updates on events.
HVCiderGuide.com • 2021
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, New York, 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.
12 CIDER GUIDE • 2021
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 • 2021
FORTHRIGHT CYDER & MEAD
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FORTHRIGHT IS A NANO-CYDERY with big dreams and big ideas. In 2018, husband and wife team Japheth Fitzpatrick and Michelle Eaton took their passion for cyser and homebrewing to the next level. With a number of amateur homebrewing awards under their belts and their recipes perfected, the duo decided to ditch their corporate jobs in the city to become their own bosses doing what they love. They moved from Astoria, Queens, to Sullivan County, a region that had made an impression on them when they visited a few years earlier. Once they decided to go pro, plans got underway for the construction of a production facility and tap room in the small hamlet of Youngsville, where they could share their cysers with friends and family. After nearly two years of construction and red tape, Forthright was finally ready to open their doors when in March 2020 plans were brought to a halt as “New York On Pause” took effect as a result of the pandemic. So they hunkered down and waited until the end of August 2020 to open, limited to a few outdoor tables and to-go bottles. Forthright is now fully operational and welcoming cyser fans with indoor and outdoor seating, small plates and food popups with offerings to accompany their bold, delicious beverages. To create their cysers, a hybrid beverage that blends cider and mead, Forthright uses 100% New York State apples, locally-sourced honey, and other farm-fresh ingredients. Bossfight and There’s Something about Maple are two staples in the taproom, but on any given day there will be several cyser varieties on tap, including limited seasonals and surprise releases ranging from sweet to dry, still to bubbly, and varying ABVs (alcohol content). There are also alcohol-free options. Being forthright – direct, honest, straightforward and outspoken – is the guiding principal behind the cydery. Michelle and Japheth believe in giving back. So when you visit, you will be helping to support local charities and organizations through Forthright’s Solidary Cyser program which partners with different groups to raise funds, awareness, and community pride. For those that wish to support Forthright’s efforts, there is also a Friends of Forthright six-month CSA (Community Supported Agriculture) membership. The CSA offers special benefits to cyser fans, including monthly bottles, access to exclusive releases, and admission to special events. Membership also helps sponsor a bee condo that lives at the Forthright Cydery. Visit the website for more information on becoming a Friend of Forthright.
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MEET THE OWNERS MICHELLE EATON JAPHETH FITZPATRICK
Japheth’s career in retail/hospitality management and Michelle’s background in communication and marketing seemed like good preparation to create a cyder and mead business. But the couple got into cyser making much earlier. Japheth had worked at an apple orchard when he was younger, where he tasted his first alcohol, applejack. Smitten, he began making cysers with Michelle as a hobbyist in their first apartment together in Astoria, Queens. After several unsuccessful attempts, they created a method and recipe with consistent results. Entering and winning homebrew competitions gave them the confidence to consider opening a business. For their unique cysers the couple skillfully combines cider and mead focusing on the versatility of the ingredients. Fresh-pressed apples provides the nutrients for the yeast, and the honey provides the sugars for a broader range of flavors. Specific yeast strains are introduced to play a role in the sweetness, alcohol, and taste of the final product. Other fruits, herbs, and spices are incorporated into the base beverage to create limited batches of flavors like Rosemary Grapefruit and Cranberry Spice.
IN THE SPOTLIGHT BOSSFIGHT
Forthright’s flagship cyser is a semi-sweet, apple-forward, golden cyser created with local apples and honey. This hazy apple/honey wine has a wonderful fruit nose. 6.9% ABV. THERE’S SOMETHING ABOUT MAPLE
A refreshing seasonal cyser made with maple syrup from Tree Juice, a local producer in Arkville, New York. 8% ABV.
THE ESSENTIALS NAME FORTHRIGHT CYDER & MEAD ADDRESS 4052 State Route 52 Youngsville, NY 12791
BOSSFIGHT THERE’S SOMETHING ABOUT MAPLE LIMITED EASY PEASY WYVERN MULLED + SPIKED CYSER SANGRIA
CLOSED New Year’s Day, Thanksgiving, Christmas TASTING FEE Free
PRODUCTION Less than 1,000 cases
OWNERS Michelle Eaton, Japheth Fitzpatrick
OPEN May–Oct Mon: Fri: Sat: Nov–Apr Mon: Fri: Sat:
MANAGER Japheth Fitzpatrick
2–7pm 2–7pm 12–7pm
CIDER MAKER Japheth Fitzpatrick
2–6pm 2–6pm 12–6pm
FROM POINTS SOUTH: Exit 101 off Rt. 17, take Ferndale Road and make a right onto Ferndale Loomis Road, then left onto State Route 52. Continue for 6 miles. Forthright is located on the right. FROM POINTS NORTH: Exit 94 off Rt. 17, right onto Stuart Brooks Rd., then immediate left onto Gulf Rd. Turn left onto Shandalee Rd., then right onto NY 52 for 1/4 mile. Forthright is located on the right.
Cyser Dinner Pairing @ Someday Bar
Cyser & Jerky Pairing @ Van Smokey
Flea Valley Festival
Visit the website or Facebook page for updates on events.
HVCiderGuide.com • 2021
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.
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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, New York, 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 and pint. 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. Reservations required. 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
FARM ACREAGE 62 acres
PHONE 914-485-1210 EMAIL firstname.lastname@example.org WEBSITE hardscrabbleciderny.com OPEN Jan–Mar Thurs–Sun: 10am–5pm Apr–Dec Sun–Tues: 10am–5pm Wed–Thurs: 10am–7pm Fri–Sat: 10am–9pm
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. Reservations required. Fall Festival at Harvest Moon, Saturdays and Sundays
@HardscrabbleCider @Hardscrabblecid @hardscrabblecider
FARM MARKET: Harvest Moon Farm & Orchard (on premise)
HVCiderGuide.com • 2021
AB OUT US
HELDERBERG MEADWORKS began in 2012 producing a single mead with a mission: to bring truly handcrafted mead to the people. That mead was called Heritage and the people welcomed it with open arms. It quickly became clear that Helderberg could spread their creative wings and introduce more varieties to the market. Apple Mead was born! While creating the local sourced cyser, Helderberg was creating an amazing hard cider as part of the process. So with the same passion and vigor, meadmaker Peter Voelker set forth perfecting his hard cider craft by applying the knowledge and experience he gained while developing Helderberg Meadworks’ many varieties of mead. Over the past couple of years, Helderberg’s hard cider was introduced on a limited basis while Peter was building the new tasting room where his ciders are now exclusively available. Helderberg’s philosophy of using all-natural ingredients as much as possible extends to their ciders which are handcrafted to suit the makers’ 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. Helderberg’s Classic Semi-Dry 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!
THIS NATURAL APPROACH BRINGS OUT THE BEST FRESH-APPLE FLAVORS POSSIBLE, RESULTING IN CIDERS THAT STAND OUT REMARKABLY WELL IN THE CROWDED MARKETPLACE.
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MEET THE CIDER/MEAD MAKER PETER VOELKER
Peter Voelker is an Engineer with a creative flair. 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. He 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 of three bronze swords standing 30 feet tall. That monument was erected in Stavanger, Norway, to commemorate King Harald’s historic final battle of Hafrsfjord. Peter, along with his wife Kirsten, manage every aspect of the business. With an excellent staff of five and growing, they continue to focus on keeping up with demand—all while maintaining their full-time jobs and raising two active, young boys.
IN THE SPOTLIGHT NEW TASTING ROOM!
2019 marked the opening of the Helderberg Meadworks Meadhall. After years of selling wholesale and at festivals, Helderberg is happy to have a place where customers can come and enjoy the full range of small-batch mead and cider. Thanks to the success of Helderberg’s mead and after an exhaustive search, in 2015 the Voelker’s purchased more land to expand their small orchard and add a vineyard. While they were working hard to clear the land and plant rows of fruit, they were able to appreciate the beauty of the location and the expansive view overlooking the mountains. It was clear that this was to be the spot for the tasting room— the perfect place to relax and enjoy mead and cider. At the Meadhall, customers can enjoy Helderberg ciders by the glass or growler, indoors or out. In addition to the Classic Semi-dry Cider and the popular Cassis Cider, there will be new products, as well as small batch experimentals to choose from. Maple, Sweet Maple, Naturally Fermented Dry, and NY Cherry Ciders will all be available this year. Visit the Helderberg Meadhall and enjoy the beautiful view of three counties and the rolling hillside—best while sipping a glass of hard cider at sunset on the porch.
BLACK CURRANT MEAD HARD CIDER HERITAGE MEAD PEPPER MEAD STAGHORN MEAD SWEET FERAL MEAD
THE ESSENTIALS NAME HELDERBERG MEADWORKS ADDRESS 6144 State Highway 30 Esperance, NY 12066
FARM ACREAGE 8.4 acres
PRODUCTION 800–1,000 cases
OPEN Jan–Feb Sat: 12–9pm Sun: 12–5pm Mar–Dec Thurs–Fri: 5–9pm Sat: 12–9pm Sun: 12–5pm
OWNERS Peter and Kirsten Voelker
FARM MARKETS: FROM NYS THRUWAY I-90: Exit 25A, I-88. Take I-88 to Exit 24, then Route 20 West for nine miles. Turn right onto State Hwy 30 North for two miles. Meadhall is on the right.
TASTING FEE $5.00 for 7; $15.00 for all with glass
Visit the website or Facebook page for updates on events.
CLOSED New Year’s Day, Easter, Thanksgiving, Christmas
MANAGERS Peter and Kirsten Voelker CIDER/MEAD MAKER Peter Voelker
@Helderberg Meadworks @Meadworks
Delmar, The Crossings
HVCiderGuide.com • 2021
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, New York.
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 • 2021
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 THE FARM BAR IS OPEN!
The Stone Ridge Orchard plays host to the Hudson Valley Farmhouse Cider’s Farm Bar, which is open Friday through Sunday, May through December, so you can sample this classic beverage crafted by Elizabeth Ryan herself. The Farm Bar always has a variety of the Hudson Valley Farmhouse Cider’s bottleconditioned ciders available for tasting, in addition to a wood-fired pizza oven and live music performances.
THE ESSENTIALS NAME HUDSON VALLEY FARMHOUSE CIDER ADDRESS 3012 Route 213 Stone Ridge, NY 12484
MAEVE’S TRADITIONAL THE LAST BLACKSMITH GODSPEED THE PLOUGH BOURBON BARREL AGED CIDER SCRUMPY
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 15–Nov 30 Daily: 10am–6pm Dec 1–Dec 31 Limited hours, check website
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.
The Comedy Orchard
Cider, Blues & BBQ
Pooches & Pumpkins
FARM MARKETS: Chappaqua, John Jay Homestead, Cold Spring, Rhinebeck, Millerton, Union Square (Check breezyhillorchard.com for full market list.)
@hudsonvalleyfarm housecider @hudsonvalleyfarm housecider @stoneridgeorchard
HVCiderGuide.com • 2021
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.
22 CIDER GUIDE • 2021
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 ADDRESS 277 State Route 208 New Paltz, NY 12561
DRY CIDER HONEY HONEY CIDER HUGUENOT CIDER LIGHTLY HOPPED CIDER
CLOSED New Year’s Day, Easter Thanksgiving, Christmas TASTING FEE Varies: $1.00–10.00
FARM ACREAGE 100 acres
PRODUCTION 1,000 cases
OPEN May–Aug Fri: 3–9pm Sat: 12–9pm Sun: 12–5pm Sept–Nov Sat–Sun: 12–5:30pm
OWNER Tim and Kristin Dressel MANAGER Kristin Dressel CIDER MAKER Tim Dressel
EVENTS: JULY (TBA)
FOLLOW US: New Paltz Fireworks Party
Visit the website or Facebook page for
GETTING HERE FROM I-87: Exit 18 (New Paltz). Turn left onto Route 299. Continue through New Paltz and turn left onto Route 208. Continue on Route 208 for about 2.5 miles to Dressel Farms.
updates on events.
@kettleborough @newpaltzcider @kettleboroughcider
HVCiderGuide.com • 2021
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 on one of the oldest working farms in the Hudson Valley. “Our secret, our passion, is to create ciders and meads made with 100% locally sourced New York State fruits and honey that are gluten free and contain no artificial flavorings or added sugars,” 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, seasonal ciders such as Pumpkin and Lemon Ginger were added. 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 pour a glass,” says Hull. As the cider market continues to grow, so does the Naked Flock. New flavors are always introduced – such as Smashed Cherry and Rose – to 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, such as Irish Coffee Cider for St. Patricks Day and a Mojito Style Cider for summertime. Cider is offered by the glass, flight, growler fills, bottles, and cans.
ON ANY WEEKEND IN THE TASTING ROOM, YOU CAN FIND A FREQUENTLY ROTATING TAP LINE THAT FEATURES NEW AND EXPERIMENTAL CIDER STYLES AND FLAVORS. 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.
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MEET THE OWNERS Jonathan and Michele Hull are the owners of Naked Flock. Jonathan, the cider master, 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 Connecticut. 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.” Catch Michele and Dylan on the Applewood Winery Facebook page (@applewoodwinery) discussing cider, cider cocktails, food pairings and yes, Applewood Wines!
IN THE SPOTLIGHT LEMON GINGER – THE PERFECT SUMMER REFRESHER!
Naked Flock Lemon Ginger Cider is made from New York apples with lemon peel and ginger juice. A semi-dry cider, Lemon Ginger is crisp, bubbly, refreshing, and perfect for drinking poolside or at the beach. This cider has a mellow ginger flavor balanced by a fresh citrus burst as it first hits your palate. Try a cocktail! For a Lemon Ginger Shandy, you’ll need vodka, lemonade, and Lemon Ginger cider. Fill a cocktail glass with ice. Add one shot vodka and equal parts lemonade and Lemon Ginger cider. Mix well and garnish with a lemon slice. The perfect summer refresher! ON TAP! SMALL BATCH CIDERS
Naked Flock always has a rotating selection of small batch specialty ciders on tap that are exclusive to the tasting room. “The fun thing about the tasting room is that we can experiment with new flavors before bringing them into full scale production,” says Jonathan. “We’ll put up a new flavor on tap and if people like it, we make more and turn it into a regular offering!”
SEASONAL LEMON GINGER PUMPKIN SANTA’S SAUCE
THE ESSENTIALS NAME NAKED FLOCK HARD CIDER
Daily, 11am–5pm CLOSED New Year’s Day, Easter Thanksgiving, Christmas
ADDRESS 82 Four Corners Rd. Warwick, NY 10990
TASTING FEES $9.00 for a cider flight offering four 4oz. pours
PHONE 845-988-9292 EMAIL email@example.com WEBSITE applewoodwinery.com
TOURS No FARM ACREAGE 10 acres
OPEN Jan–Feb Sat–Sun: 11am–5pm Mar–Dec Wed–Sun: 11am–5pm Sept–Oct:
OWNERS Jonathan and Michele Hull CIDER MAKER Jonathan Hull
EVENTS: MEMORIAL DAY– LABOR DAY
FOLLOW US: Live music in the Garden, 2–5pm
GETTING HERE FROM I-87: Exit 16 (Harriman) for NY-17 W to Exit 127 Greycourt Rd. Follow signs to Sugar Loaf and Warwick. Continue on CR-13 past Sugar Loaf for 3 miles, then turn right on Four Corners Road and proceed 1 mile. Entrance is on the left.
Warwick Farmers Market
Reservations are suggested on weekends for indoor and outdoor seating. Go to: exploretock.com/applewoodwinery for details.
HVCiderGuide.com • 2021
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 his knowledge together to start New York’s first Farm Cidery, Nine Pin Ciderworks. 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 Farm Cidery in February 2014. Their 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 mission is simple: to create quality craft ciders using 100% New York apples and fruit. Under New York State’s Farm Cidery law, Nine Pin was authorized to open its tasting room in Albany’s Warehouse District. In its tasting room, Nine Pin offers the opportunity to explore a range of rotating small batch ciders, as well as other New York farm beers and cider cocktails using New York farm distilled spirits. Nine Pin also offers a wide range of local food offerings, allowing its customers to try out their own hard cider pairings. Nine Pin ciders are now available throughout New York State, Massachusetts, Connecticut, and New Jersey. Nine Pin is a member of the American Cider Association, the New York Cider Association, and the Capital Craft Beverage Trail. This year, Nine Pin will continue to expand its tasting room’s offerings to foster local interest and encourage increased agri-tourism in the Capital District. In 2020, Nine Pin introduced private campfires during the colder months. Nine Pin offers its customers intimate, robust campfires to enjoy with friends and family along with Nine Pin’s ciders and locally-sourced sourdough pizzas. In 2021, the Nine Pin Mobile Bar is a new addition to Nine Pin’s many distinctive offerings. Nine Pin will set up its unique mobile concession trailer at private events across New York State, providing guests with top quality New York cider and related drink options.
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MEET THE CIDER MAKERS ALEJANDRO DEL PERAL
Alejandro’s intense focus is the art and science of cider making. Alejandro, 35, of Averill Park, New York, grew up on a family farm in Columbia County 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. JACOB PLATEL
Jacob Platel, 30, of Cohoes, 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. BENJI FARRELL
Benji Farrell, 29 of Altamont, New York, grew up in Kingston, New York, the intersection of the Hudson Valley and Catskill regions. Benji’s interest in hard cider developed after he was diagnosed with celiac while studying Mechanical Engineering in Rochester. He is now able to blend his passion for science with his love for New York’s best gluten-free beverage.
IN THE SPOTLIGHT LIGHT CIDER VARIETY PACKS
In 2020, Nine Pin Cider introduced a new line of farm-to-table, lo-cal ciders from local farms with its Light Cider Variety Packs. The three styles are: New York Apple, featuring apples from Samascott Orchards in the Hudson Valley; Lavender Lemon using culinary lavender from Lavenlair Farm in the Lake George region; and Cranberry Orange crafted with cranberries from Deer River Bog deep in the Adirondacks. These ciders are perfect for drinkers who seek a low-calorie, low-alcohol, farm-to-table beverage and who, like Nine Pin, believe in supporting local orchards and farms.
THE ESSENTIALS NAME NINE PIN CIDERWORKS
SIGNATURE BELGIAN GINGER NEW YORK APPLE LIGHT LAVENDER LEMON LIGHT CRANBERRY ORANGE LIGHT LIMITED RELEASE CIDRE ROSÉ RASPBERRY PEACH TEA BLUEBERRY STRAWBERRY HUNNY PEAR EARL GREY CRANBERRY BLUEBERRY PEACH COBBLER THE CIDER MONSTER
ADDRESS 929 Broadway Albany, NY 12207
TASTING FEES 4 Cider Flight – $8.00 9 Cider Flight – $16.00 TOURS Check website for Tour Event schedule
FARM ACREAGE 125 total acres
PRODUCTION 40,000 cases
OPEN Mon–Wed: 11am–9pm Thurs: 11am–10pm Fri–Sat: 11am–11pm Sun: 11am–7pm CLOSED New Year’s Day, Independence Day Labor Day, Thanksgiving, Christmas
OWNERS Alejandro del Peral Sonya del Peral CIDER MAKERS Alejandro del Peral, Jacob Platel, Benji Farrell
EVENTS: Check the Facebook page for upcoming pop-up food, music, art and craft events.
GETTING HERE FROM I-90: Exit for 787 South to Colonie Street exit; turn right on Colonie Street, right on Erie Boulevard; left on N. Ferry Street and right on Broadway.
FROM I-87: Exit 23 to 787 North to Clinton Street exit; off exit, turn right on Broadway. HVCiderGuide.com • 2021
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’ 111-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. Hospitality is paramount at Orchard Hill, where guests receive a gracious welcome. The restaurant offers smartly executed farm to table comfort food. Seasonal menus may include chipotle grilled chicken, pork loin, pepper shooters, burgers, paninis (and more) to enjoy with cider flights, creative cocktails and a carefully curated selection of New York State beer, wine and spirits. (Also, VIP members of the Orchard Hill Cider Club can enjoy special seasonal events and dinners.) 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. Orchard Hill is a multi-seasonal destination offering tastings and events year-round. The cidery is a must-visit, perennial New York experience. Traditional harvest activities take place during the fall, but spring and summer are also a wonderful time to enjoy the beautiful outdoor patio with heated seating, as well as the gorgeous Empire room. Walk-ins are welcome, but reservations are recommended especially in high season (fall and spring) when there can be a long wait time.
“SMALL LOTS OF PURE, BRISK, REFRESHING CIDER AND EXCELLENT POMMEAU.” —ERIC ASIMOV, NY TIMES WINE & FOOD CRITIC
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MEET THE CIDER MAKERS KARL DU HOFFMANN ANDREW EMIG JEFFREY SOONS JOHN RICE
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 has more than two decades of experience in the spirits and wine industry. A scotch and whisky expert, he leads seminars and tastings, and educates bar and restaurant staffs in the northeast region. 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. 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. John has a world-class nose and palate, and a distinct passion for cider and apples. John grew up in the Hudson Valley and has been involved in horticulture and cider making for ten years. He is a “jack of all trades” in the cidery and is instrumental in the blending of all Orchard Hill ciders and Pommeau. Orchard Hill embodies the unique experiences, perspectives, and skills of our cider makers.
IN THE SPOTLIGHT BITTERS & SHARPS
Bitters & Sharps, a cider of weight and distinction, features a combination of Crab apples, Sharp apples, and their newest plantings of European cider apples. AWARD-WINNING POMMEAU
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 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 original American Pommeau. It starts with apple brandy distilled from cider and aged in French Oak wine barrels. The brandy is then carefully blended with fresh unfermented cider and allowed to mellow further in the barrels to yield an unrivaled sensory experience.
CIDER RED LABEL BONE DRY, SPARKLING GOLD LABEL MEDIUM DRY, SPARKLING BITTERS & SHARPS VERDE MEDIUM DRY BONE DRY DRAFT POMMEAU TEN66 POMMEAU TEN66 POMMEAU RESERVE TEN66 POMMEAU SINGLE BARREL
THE ESSENTIALS NAME ORCHARD HILL CIDER MILL
TASTING FEE $10.00 for a Cider Flight
ADDRESS 25 Soons Circle New Hampton, NY 10958
FARM ACREAGE 200+ acres
PHONE 845-374-2468 EMAIL firstname.lastname@example.org
PRODUCTION 3,500 cases P E T F R I E N D LY Yes
OWNERS Andrew Emig, Jeffrey Soons, Carolyn duHoffmann
OPEN Year round Check website for hours of operation
CIDER MAKERS Andrew Emig, Jeffrey Soons, Karl duHoffmann, John Rice
CLOSED New Year’s Day, Thanksgiving (open until 1pm), Christmas
GETTING HERE FROM I-87: Exit 16 for NY-17 W/1-86 to Exit 123 for US-6 W toward Middletown/Port Jervis. Continue on US-6 W for about 3.6 miles, then turn left onto Lower Rd. Turn left onto Soons Circle. FROM I-84: Exit 3E for US-6 E/NY-17M E toward Goshen. Continue on US-6 E for 1.4 miles. Turn right on Lower Rd., then turn left onto Soons Circle.
New York Cider Week
New York Cider Week
Farm to Table Dinners in partnership with Soons Orchards, 1st Friday of every month
Check website for special events, happy hours, and extended hours of operation. Events will be listed as New York State Covid rules change.
HVCiderGuide.com • 2021
PENNINGS FARM CIDERY
AB OUT US
ROOTS RUN DEEP on Pennings Farm whether you’re standing in the twenty-plus acres of The Cidery Orchard or standing next to one of the Pennings Farm Cidery owners who were born and raised on the farm. After a short stint away at college, siblings Stephen J. Pennings (SJ) and Tori Pennings Cosimano were drawn back to the wide-open space of the farm to grow the family apple growing business in a new direction. SJ and Tori are teamed up as owners of the Cidery turning apples into hard cider to quench the thirst of passionate cider drinkers. Metaphorically, these far-reaching roots have created a strong foundation that has allowed Tori and SJ to move the Cidery in new directions in 2020 during a time when life almost stood still. Growth never ceased on the farm. The Cidery Orchard is more focused than ever on a healthy balance of cider-specific apples aside varieties that are most loved by fall apple-pickers. New ciders emerged while on-site canning of flagship ciders began, with these products now available at retail stores throughout the county. An online reservations system for both dining and apple picking was implemented. Online shopping has expanded to now include out-ofstate shipping of canned and bottled cider and merchandise. Ground was broken to begin the expansion of the production facility and the brick oven kitchen. Having an orchard as part of the farm operation sets Pennings Cidery apart from many cideries. The apple orchard and peach grove allow the ciders to be produced directly from ground to glass. The desire to produce signature ciders from apples sourced directly from our orchard trees came simply from the love of apples. Now the mission is to share these uniquely modern ciders with cider fans across state lines. An online cider shopping site is the newest undertaking at Pennings Cidery. Canned and bottled ciders, along with Pennings Cidery apparel, is now available for online ordering and shipped directly from the orchard to the doorstep of cider lovers across the country to 38 states. The farm in its entirety is home to multiple family-owned and operated businesses. Pennings Farm Market, a multi-dimensional retail business, began as a seasonal roadside farm stand more than thirty years ago has matured into a year-round farm market, garden center, and pub and grill, owned and operated by Steve and Jill Pennings, the 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. The Cidery Orchard, surrounding Pennings Cidery, makes it convenient for sourcing the freshest apples for cider making and apple picking, while providing beautiful scenery for visitors throughout the seasons.
PHOTOS: Greg Rhein Photography
30 CIDER GUIDE • 2021
MEET THE TEAM The orchard isn’t the only thing that keeps growing on Pennings Farm. With the expansion of the kitchen and the production space, the retail Bottle Shop, and the online cider sales, the Cidery Team has diversified with specialized roles. Leading the way is owner SJ directing the cidermaking team of Matt Sampson and Mike Stubeck who have been on staff since the humble beginnings back in 2014. Their expertise with making cider from the ground up is seen, actually tasted, with a dozen ciders on tap and a series of flagship ciders now canned and bottled. Their cider menu is based on the apple crop variety and seasonal produce. Apples are taken fresh from harvest to the press to fermentation. Somehow, SJ finds time to join his father Steve in leading farm management from seeding to pruning to harvesting the crops, and now with the newest greenhouse tomato operation. Will there be a tomato cider in the future? Likely not, but the pizza sauces will surely benefit from homegrown tomatoes. With the expansion of cider production and the increasing number of cider drinkers, the operational management team keeps growing. Owner/Office Manager Tori, Compliance/ Sales Manager Annie Stubeck, Tap Room Manager Rich Bruno, Assistant Manager Reid Wilson, and Event Coordinator Jessica Potash manage the on and offsite sales, product delivery, licensing and compliance, development of seasonal cocktails, events, and staffing. The cidery family continues to grow with seasonal bartenders, food preparers, servers, hosts, security, parking attendants, orchard hands, and maintenance employees.
IN THE SPOTLIGHT THE SCIENCE OF CIDER
Pennings Cidery places faith in the science of agriculture. Sometimes there’s more thought put into the production of ciders made from individual apple varieties than when developing blends. To create ciders that tempt the palates of enthusiasts, the cider makers begin by getting to know the characteristics of each apple and what it offers in taste, appearance, effervescence, and nose. Are they tart and dry or fruity and sweet? Are they best sparkling, or are they better appreciated when still? Do they appear golden, pale, clear, or even straw in color? Pennings Cidery’s varietal ciders focus on the characteristics of one particular apple variety that is grown on-site in The Cidery Orchard or from New York state orchards growing ciderspecific apples. Producing varietal ciders takes ongoing research, and the ultimate goal is to perfect and develop signature blends. The bonus is finding tasty single varietals that Pennings will bottle and keep on tap. The project includes ciders made from Braeburn, Golden Russet, Brown Snout, Goldrush, Dabinett, Yarlington Mill, Porter’s Perfection, Wickson Crabapple, and their own wild apple tree.
THE ESSENTIALS NAME PENNINGS FARM CIDERY
TASTING FEES $3.00 per 5 oz. pour
ADDRESS 4 Warwick Turnpike Warwick, NY 10990
TOURS By appointment FARM ACREAGE 100 acres
BONE DRY IRON MOUNTAIN COLD CRASH GINGER BEET VARIETAL COLLECTION PENNINGS VODKA
EMAIL email@example.com WEBSITE penningscidery.com
PRODUCTION 21,000 gallons OWNERS SJ Pennings, Tori Pennings Cosimano MANAGERS Annie Stubeck, Rich Bruno
OPEN Apr–Dec Seasonal hours CLOSED Easter, Thanksgiving, Christmas
CIDER MAKERS SJ Pennings, Matt Sampson, Mike Stubeck
GETTING HERE FROM GEORGE WASHINGTON BRIDGE: 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 Drive. Keep right at the fork to Skyline Dr/County Hwy-692. Turn right onto Greenwood Lake Turnpike/County Hwy-511. Stay straight to go onto Union Valley Rd/County Hwy-513. Continue straight onto Warwick Turnpike (crossing into New York). Turn left into the driveway (across from Shoprite).
Tastings & Tours
Cider Week New York
Cider Week New York
HVCiderGuide.com • 2021
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 182 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 a top grower to source the apples used for its line of cider, including the True Honeycider infused with natural honey from the Hudson Valley. 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.
MEET THE CIDER MAKERS BOB BARROW
Bob Barrow is winemaker and head cider maker for Brotherhood. Bob graduated from Virginia Tech in 1998 with a B.S. in Biology and a Chemistry Minor. 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 its line of ciders. KELLY ONG
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. Brotherhood will continue to promote its hard cider products at the winery during this year’s season. Please check the website or follow on Facebook to learn more about upcoming events.
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Laboratory Manager Kelly Ong graduated with a B.S. in Chemistry from Marist College in 2010. She joined the Brotherhood team immediately after graduating. Kelly works closely with Bob and Haley on formulating and analyzing wines and ciders, formula approvals, and monitoring the fermentation and quality of all products. Her expertise also includes creating quality control plans and monitoring inventory and production lines. HALEY SILVERMAN
Haley Silverman has been working at Brotherhood Winery since 2016. She graduated from Stony Brook University in 2015 with a B.S. in Chemistry and Environmental Studies. Haley divides her time at Brotherhood between the laboratory and the production line as a Quality Control Technician. Her main responsibility includes assisting Bob and Kelly making sure each cider and wine produced is up to par with the company’s formulation, taste, and production standards.
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
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.
TASTING FEES Check website
TOURS Check website
PRODUCTION 2,000 cases
OWNERS Chadwick and Castro families
OPEN Jan–Mar Wed–Sun: 11am–5pm April–Dec Wed, Thurs, Sun: 11am–5pm Fri: 11am–6pm Sat: 11am–7pm
MANAGER Hernan Donoso
CLOSED New Year’s Day, Thanksgiving, Christmas
Check the website for upcoming events: brotherhood-winery.com
CIDER MAKERS Bob Barrow, Kelly Ong, Haley Silverman
@BrotherhoodWinery @brotherhoodwine @brotherhoodwinery
HVCiderGuide.com • 2021
A BOUT US
Established 2016; Fishkill Farms Established 1913
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.
MEET THE CIDER MAKER
In 2015, after growing apples for more than 100 years, 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.
Josh Morgenthau moved back to his family’s farm in 2006 and set about pruning, renovating, and replanting the historic family orchard. In 2008, he partnered with Farm Manager Mark Doyle, and together, they put 100 acres of fallow land back into production. By embracing sustainable farming, planting diverse crops, and focusing on marketing their produce to the local community through CSA, a farm store, and pick-your-own, Fishkill Farms grew to be one of the Hudson Valley’s premier destinations for sustainably-grown fruits and vegetables.
Today, Henry’s grandson, Josh Morgenthau, carries on this tradition as a thirdgeneration 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 minimal intervention, eco-certified, and harvested at peak ripeness. The Hudson Valley climate and rich glacial soils yield unique, 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 6-10 months before bottling. Unlike commercial cider, which is often made with underripe fruit and over-sweetened with sugar, Treasury Ciders are drier and less carbonated and pair wonderfully with a variety of foods. Treasury’s newest releases were made with the 2019 crops. 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. Homestead is a traditional semi-dry sparkling cider, as is Wild at Heart, which has foraged staghorn sumac for tartness and a light pink hue. Wiccopee, Burr Knot, Centennial, Counterpane, and an as-of-yet unnamed variety featuring peaches are dry, unfiltered ciders fermented with native yeasts, bottle conditioned in small batches and then aged 4-6 months. Wiccopee is made from a mix of 100% organic apples, producing a rustic, dry farmhouse-style cider. Burr Knot’s mix of crab apples and heirloom apples gives it spicy, complex notes; Centennial, the fullest bodied cider blends a mix of with Roxbury Russet, Ashmead’s Kernel and Golden Russet aged in stainless steel and oak to create an elegant and highly aromatic cider. Counterpane is a rosyhued cider made by co-fermenting Fishkill Farm’s sweet and tart cherries with high-acid dessert apples. Finally, the upcoming peach variety is produced in the same manner as Counterpane, but with peaches instead of cherries. Treasury will also debut a new release this year—cyser, a blending of the traditional cider making process with the making of mead. This still variety features the addition of local honey to Treasury’s cider, resulting in a beautiful golden color and complex flavor notes.
PHOTOS: Katie Ross (left, opposite page); Stacy Dedring (center); Grant Delin (right)
34 CIDER GUIDE • 2021
Josh has been fermenting hard cider using the farm’s apples for as long as he can remember. 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. Over time, the importance of orchard site, variety, and harvest timing in producing quality cider became central to his cider making philosophy. In 2015, Treasury Cider was born. The ciders produced each vintage, like each season of farming, have their own unique story to tell.
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 pickyour-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
HOMESTEAD PEACH (NAME TBD)
COUNTERPANE CYSER (NAME TBD)
WICCOPEE WILD AT HEART
THE ESSENTIALS NAME TREASURY CIDER FISHKILL FARMS
CLOSED New Year’s Day, Easter, Thanksgiving, Christmas. Closed Mondays except for Columbus Day.
ADDRESS 9 Fishkill Farm Rd. Hopewell Junction, NY 12533
TASTING FEES See website for pricing and reservations
FARM ACREAGE 270 acres
PRODUCTION 1,400 cases
OWNER Josh Morgenthau
OPEN Jan–May Fri–Sun: 11am–5pm June–Oct Tues–Sun: 11am–6pm Fri: 11am–7pm Nov–Dec Tues–Sun: 11am–5pm
MANAGER Mark Doyle CIDER MAKERS Josh Morgenthau, Chris Jackson, Rohan Chamberlain, Matia Hayden
GETTING HERE 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 50. BY TRAIN: Take the Metro-North Hudson Line to Beacon Train Station. Local cab companies and ride share services are commonly used to reach the farm, about 15 minutes away.
SEPT 11– OCT 31
FOLLOW US: Fall Harvest Festival Weekends (Sat-Sun, Columbus Day Monday)
Visit http://www.treasurycider.com/tasteandvisit to reserve a table.
Carroll Gardens Green Market, Tarrytown/Sleepy Hollow (TaSH)
HVCiderGuide.com • 2021
ABANDONED HARD CIDER
A BOUT US
THE DUO BEHIND Abandoned Hard Cider forages apples from wild and abandoned orchards across the Hudson Valley for use in their blends. They craft refreshing dry ciders using a rich and exciting variety of apples as the foundation. Working with landowners across five counties, the Germantown, NY–based cidery seeks out old homestead groves, feral orchards, forgotten commercial operations, and people’s back yards to attain the most interesting range of flavors. When they find particularly exciting apple varieties, co-founder Martin harvests tree cuttings to graft into their own orchard, thus preserving rare and unique apples. Abandoned also sources cultivated fruit from family farms in the Mid-Hudson Valley. Abandoned’s ciders are fermented to full dryness and have low to no residual sugar. The ciders are never made using concentrates or artificial flavors. Abandoned offers both traditional and modern style ciders. Their traditional dry cider lineup is centered around apple variety and includes Classic, Forager’s Reserve, and the Single Varietal Series. Their modern lineup of dry ciders includes Barrel-Aged, Hopped, and Vacation, the latter of which is made with Passionfruit and Guava.
ABANDONED SEEKS OUT OLD HOMESTEAD GROVES, FERAL ORCHARDS, FORGOTTEN COMMERCIAL OPERATIONS, AND PEOPLE’S BACK YARDS TO ATTAIN THE MOST INTERESTING RANGE OF FLAVORS.
MEET THE FOUNDERS ERIC CHILDS MARTIN BERNSTEIN
Founders Eric Childs and Martin Bernstein created Abandoned Hard Cider out of a shared fascination with wild apples. The two met in 2015 at Eric’s Kombucha shop in Kingston and quickly bonded over cider and the abundance of wild and abandoned orchards in their area. That fall the duo set about foraging apples and crafting their first joint batch. Since then they have grown their network of orchards throughout five New York counties, harvesting several tons of apples that otherwise would go to waste. As the company has grown, the two cofounders have shared in the management of the company and all aspects of its operations. Eric has taken leadership of production, while Martin manages apple sourcing, orchard care, and the minutia of running the business.
With tasting rooms in Woodstock and Red Hook, and one more opening up this summer in Kingston, Abandoned invites cider geeks as well as the recently initiated to taste through their flights and enjoy the wild and complex flavors on tap, in bottle, and in cans. Fan favorites include Upstate Sidra, Golden Russet SV, Gold Rush SV, and Single Wild Tree ciders.
CLASSIC FORAGER’S RESERVE BARREL-AGED HOPPED
THE ESSENTIALS ADDRESS Woodstock Outpost 1802 NY-28, Woodstock, NY 12498 The Outpost @ Greig Farm 229 Pitcher Lane, Red Hook, NY 12571 EMAIL Info@abandonedcider.com WEBSITE abandonedcider.com OWNERS Martin Bernstein and Eric Childs CIDER MAKER Eric Childs FARMER’S MARKETS Kingston, Woodstock, Tarrytown, Hastings, Bronxville, Ridge Hill
36 CIDER GUIDE • 2021
AB OUT US
LINDNER’S CIDER IS LOCATED on NY-26 in Hamden, NY, at a historic cider mill along the West Branch of the Delaware River. Ciders are pressed in their barn on a pre-prohibition, Adirondack-made apple press. If Hamden is the “Heart of Delaware County”, Lindner’s likes to think that wild apples are the soul. Tens of thousands of century-old apple trees are spread throughout the county and more are constantly being discovered. Some are self-seeded, some line the roadside, and even more grow in orchards on private and public land. Lindner’s incredibly rich, deep, and provocative ciders can be credited to the unique apples that grow in Delaware County. Their mission is to bring these great apples into commercial cider production, adding to the American Heritage Cider Apple rolodex. Cider maker Bryan Lindner loves getting creative with ferments: long macerations, co-ferments, and natural fermentation techniques are used to make their small batch specialty ciders. Bryan also loves the challenge of utilizing the abundance of dessert and culinary apples available, using techniques from pre-prohibition America to add depth, richness of flavor, and nuance. Lindner’s core canned ciders are mostly made from this fruit, and are all sugar-free, accessible, and easy to drink. Each year Lindner’s produces more cider-apple specific ciders. Their wild-foraged ciders which age in neutral barrels continue to grow in volume each year, as more people in the community get involved and invite them on to their land to tend to the old trees on their property. This is the most exciting part about cider making for Lindner’s; creating and enriching a community-driven approach. Everyone is encouraged to visit the tasting room and peek into the barn to chat with the founder about all things cider and share their love of the beverage.
LINDNER’S INCREDIBLY RICH, DEEP, AND PROVOCATIVE CIDERS CAN BE CREDITED TO THE UNIQUE APPLES THAT GROW IN DELAWARE COUNTY.
FARMHOUSE CIDER HAZY N' JUICY DRY MALLORY FARM CIDER CABIN HILL
MEET THE CIDER MAKER BRYAN LINDNER
Bryan Lindner began his career hosting craft beer events, managing restaurants, and curating cocktail menus. He became known for his cocktails and bar design at Saraghina in Brooklyn and pivoted into natural winemaking, taking advantage of a new opportunity to apprentice in Italy. After learning about biodynamic viticulture and winemaking at Montesecondo, Tenuta di Valgiano and Ampeleia, he continued his travels to the West Country in England. There he learned all about “real cider” from a passionate group of locals while working at Talbot Harris Cider Company. He picked apples, blended, and pressed cider on a 200-year old press, and one of his blends went on to win an award at the Melplash Agricultural Show. Returning to the states and taking a trip to Delaware County with some friends one weekend in 2015, Bryan realized that the apples were similar in characteristics to real cider apples that he had run into in England. It was then that the idea formed to open a cidery based on these historic principles.
THE ESSENTIALS ADDRESS 7968 County Rd 26, Hamden, NY 13782 EMAIL firstname.lastname@example.org WEBSITE lindnerscider.com PRODUCTION 4,500 cases OWNER Bryan Lindner CIDER MAKER Bryan Lindner FARMER’S MARKETS Delhi, Hobart
HVCiderGuide.com • 2021
MERCHANT’S DAUGHTER CIDERWORKS
A BOUT US
MERCHANT’S DAUGHTER is a small New York cider producer that sources heirloom apples from family-owned Hudson Valley orchards. They apply a winemaker’s approach to create award-winning blends that have a subtle balance, are immensely drinkable, and pair stunningly well with food. The brand is rooted in an historic neighborhood general store that was passed down from generation to generation via the daughters. These hard-working women inspire Merchant’s Daughter today as they honor their legacy and create ciders to share with locavores and healthconscious consumers. Fueled by an innovative, entrepreneurial, and collaborative spirit, Merchant’s Daughter works closely with dedicated farmers to select the perfect apples for their small batch ciders. They choose New York’s Hudson Valley apples to make their premium ciders, using varietals such as Northern Spy, Winesap, Idared, Liberty, Jonagold, Arkansas Black, Crimson Crisp, Opalescent, and Honeycrisp. Merchant’s Daughter cider is available in three varieties – Dry, Semi Dry, and Clara’s Reserve – across multiple package formats (750ml, 12oz. bottles, and sixtel kegs). These premium ciders have a taste profile that is sophisticated and apple-forward, with a bright, clean finish, often compared to prosecco and champagne.
AT THE VERY CORE OF MERCHANT’S DAUGHTER IS THE IDEA OF SHARING A DELICIOUS MEAL, GREAT CONVERSATION, AND LAUGHTER WITH FRIENDS AND FAMILY. Dry has subtle, wine-like hints of citrus and spice. Semi Dry is full of rich, fresh apple flavors that soften into a chorus of citrus and stone fruits, with a lingering sweetness followed by a crisp, dry finish. Clara’s Reserve has stately apple flavors with a swirl of ginger, almond, and citrus aromas. The finish is creamy and sweet with lingering hints of spice.
DRY SEMI DRY CLARA’S RESERVE
MEET THE FOUNDERS CHRISTINE SISLER DAN O’BRIEN AMY WIRTANEN
Merchant’s Daughter was founded by three corporate veterans and friends with 70+ years of combined beverage industry experience who came together around a desire and a passion to build something special. Something that allowed them to work with people they like and have fun while doing it. Christine Sisler, an accomplished food and beverage industry leader provides the operational excellence and strategic leadership. It was her love of cider and making things old relevant again that sparked the initial idea behind Merchant’s Daughter. Dan O’Brien began his career as a scientist with PepsiCo, but the call of craft fermentation moved him to California and New Zealand to learn the art of winemaking with some of the world’s leading boutique producers. He now applies that art to all things apple and hard cider. Amy Wirtanen, a veteran of marketing and general management with some of the world’s leading food and beverage companies completes the team by bringing her expertise and passion for innovation to the brand.
THE ESSENTIALS ADDRESS 8 Main Street, Purdys, NY 10578 EMAIL email@example.com WEBSITE merchantsdaughter.com PRODUCTION 5,000 gallons OWNERS Christine Sisler, Dan O’Brien, Amy Wirtanen CIDER MAKER Dan O’Brien FARMER’S MARKETS Pleasantville, Tarrytown/Sleepy Hollow (TaSH), TasteNY Todd Hill
38 CIDER GUIDE • 2021
[ FRESH READ ]
etting out and experiencing cider firsthand is the best way to learn about the country’s oldest beverage, but with Dan Pucci and Craig Cavallo as your well-versed and deeply passionate guides, cider culture from coast to coast is at your fingertips. In American Cider, the authors unabashedly cover the gritty history, politics, and social issues at the root of American cider, and dig into the factors stemming its resurgence. We reached out to Dan and Craig to get their perspectives on the cider industry around the nation after their extraordinary three-year journey to bring this inspiring book to life. Read the full interview at hvciderguide.com
PHOTOS: Lucy Huffman (left); Jenny Cavallo (right)
As you explored different regions across the U.S., what similarities in the industry surprised you most? Craig: It was the pure sense of pride and dedication people have throughout the industry, with a shared goal to educate and develop the category. That, and the fact that despite the drastically different topography and geography of the country, apples and cider exist in so many corners. Dan: Everyone is threatened by climate change in their own way. Droughts and wildfire on the West Coast; in the Northeast and Midwest warmer temperatures early in the year are punctuated by spring frosts that can devastate the entire year’s crop. Hot temperatures in the spring can lead to serious fire blight issues in the Southeast. Orchards are all adapting to the new challenges that they may be facing in the years to come. What are some of the most intriguing things you discovered about apples and cider? Dan: Some of the most interesting history has to do with where apples originated and their unique genetics. The European colonization of North America gave us apples from Germany, Netherlands, Sweden, France, England, Ireland, Russia, and Spain. It all contributes to the unique diversity we have today. Craig: For me, it’s how deeply tied apples are to everything. There are over 15,000 known and documented apple varieties in North America, which is to say…we found many unusual varieties! How much does terroir factor into cider and cider making? Craig: Terroir plays a huge role. One thing we explore in the book is the idea that terroir encompasses the people of a region, and not just the soil and climate. Cider in New York, for example, is bolstered and influenced by the invaluable work of researchers at Cornell, while cider from the remote corner of
Southwestern Colorado is being pushed by communities coming together and using cider as a way to bring economic value back to fruit from 100-year-old trees. Dan: Cider has a long road until it finds its terroir, but more than specific apples playing a role in the taste of cider, the cultural terroir and human impact plays a bigger role. Former homebrewers in Michigan and Oregon bring different knowledge and techniques than wine makers in California and the Finger Lakes. The Hudson Valley is the oldest commercial apple growing region in the country. Where is the industry here headed in the next five years? Dan: We will see more cider specific orchards being planted with the express purpose of making cider. Craig: Cider from the Hudson Valley has the potential to completely change within five years. Fruit intended specifically for cider is being planted on an exponential scale, so as the trees come to bearing and the raw materials change, cider stands to have an entirely new profile and character. That said, there will continue to be a bounty of heirloom apples, and as cider makers continue to hone their craft, cider in general will continue to improve. Read more at hvciderguide.com. THE AUTHORS
AMERICAN CIDER A Modern Guide to a Historic Beverage ISBN: 978-1-9848-2089-1 Ballantine Books 
HVCiderGuide.com CIDER | SPIRITS | EVENTS | MORE
HVCiderGuide.com • 2021
MAY 15-31 & OCT 2-17 CIDER WEEK NEW YORK 2021 GOES STATEWIDE! With more cideries than any other state, New York truly is a State of Cider. Celebrate New York cider in the Hudson Valley region with both in-person and virtual tastings, flights, pairings, dinners, panel conversations and more. For a full list of where and how to enjoy Cider Week New York 2021, visit ciderweeknewyork.com and visit our YouTube channel at NewYorkCiderAssociationTV.
CIDER W EEK PARTICIPA NTS 1 Angry Orchard 2241 Albany Post Road | Walden angryorchard.com see page 4 2 Brewery Ommegang 656 County Hwy 33 | Cooperstown ommegang.com 3 Brooklyn Cider House 155 N. Ohioville Road | New Paltz brooklynciderhouse.com see page 10 4 Doc’s Draft Hard Cider & Black Dirt Distillery 114 Little York Road | Warwick docscider.com see page 12 5 Forthright Cyder & Mead 4052 State Route 52 | Youngsville forthrightcyder.com see page 14 Graft Cider graftcidery.com
Hudson North Cider Co hudsonnorthcider.com 6 Hudson Valley Farmhouse Cider 3012 Route 213 | Stone Ridge hudsonvalleyfarmhousecider.com see page 20 7 Lindner’s Cider 7968 County Rd 26 | Hamden lindnerscider.com see page 37 8 Little Apple Cidery 178 Orchard Lane | Hillsdale littleapplecidery.com 9 Merchant’s Daughter Ciderworks 8 Main Street | Purdys merchantsdaughter.com see page 38 10 Naked Flock Hard Cider 82 Four Corners Road | Warwick applewoodwinery.com see page 24
DETAILS AT CIDERWEEKNEWYORK.COM
11 Nine Pin Ciderworks 929 Broadway | Albany ninepincider.com see page 26 12 Orchard Hill Cider Mill 29 Soons Circle | New Hampton orchardhillcidermill.com see page 28 13 Pennings Farm Cidery 4 Warwick Turnpike | Warwick penningscidery.com see page 30 14 Seminary Hill Orchard & Cidery 43 Wagner Lane | Callicoon seminaryhill.co 15 Shrewd Fox Brewery 552 State Route 55 | Eldred shrewdfoxbrewery.com 16 Treasury Cider 9 Fishkill Farm Road Hopewell Junction treasurycider.com see page 34
40 5 67
OTHER CIDER MAKERS IN THIS REGION
22 STAT E PA RKWA Y
RED HOOK 28
HYDE PARK 41
NEW PALTZ 44
Stewart International Airport
WESTCHESTER 123 22
CONGERS PLEASANTVILLE NEW CITY 95
Buy in Greene | Invest in Greene Economic Development & Planning 411 Main St | Catskill | investingreene.com
NYACK Westchester County Airport
TARRYTOWN 684 R K WA Y
OO K PA BR
RIV ER PAR K
Map artwork ©2021 Hudson Valley Wine Magazine. Map may not be reproduced or used in any form without the express written permission of the publisher. Contact firstname.lastname@example.org
WHITE PLAINS RYE
NEW ROCHELLE 80
IC ST ATE P ARKWA Y
The Borland House Inn & Restaurant 130 Clinton St | Montgomery | borlandhouse.com
Hudson Valley Wine & Food Fest 6550 Spring Brook Ave | Rhinebeck hudsonvalleywinefest.com
32 Albany International Airport
17 Abandoned Hard Cider see page 36 1802 NY-28 | Woodstock 229 Pitcher Lane | Red Hook abandonedcider.com 18 Awestruck see page 6 8 Winkler Road | Sidney awestruckciders.com 19 Bad Seed Cider Co. see page 8 43 Baileys Gap Road | Highland BadSeedHardCider.com Cold Spring Cider Works facebook.com/coldspringciderworks 20 Diner Brew Co. 40 Division Street | New Rochelle Greenpoint Cidery Instagram: @greenpointcidery 21 Hardscrabble Cider see page 16 130 Hardscrabble Road | North Salem hardscrabbleciderny.com 22 Helderberg Meadworks see page 18 6144 State Highway 30 | Esperance helderbergmeadworks.com 23 Indian Ladder Farms Cidery & Brewery 342 Altamont Road | Altamont 24 Kettleborough Cider House see page 22 277 State Route 208 | New Paltz kettleboroughciderhouse.com 25 Kings Highway Fine Cider 5409 NY-22 | Millerton Metal House Cider metalhousecider.com 26 Rockland Cider Works 68 Sickletown Road | Orangeburg 27 Rose Hill Farm 19 Rose Hill Farm | Red Hook 28 Scrumpy Ewe 1431 Sawyer Hollow Road | Richmondville 29 Slyboro Cider House 18 Hicks Road | Granville 30 Standard Cider Co. see page 32 100 Brotherhood Plaza Dr | Washingtonville brotherhood-winery.com Sundstrom Cider sundstromcider.com 31 Thompson's Cider Mill 335 Blinn Road | Croton-On-Hudson 32 Wayside Cider 55 Redden Lane | Andes 33 Westwind Orchards 215 Lower Whitfield Road | Accord 34 Windy Hill Orchard 1297 Brookview Station Road | Castleton
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