2022 Ultimate Cider Guide by Hudson Valley Wine Magazine

HUDSON VALLEY + CAPITAL REGION

U LT IM ATE CIDER + APPLE SPIRITS

GUIDE — 20 22 —

PRESENTED BY

The Largest Collection of Hard Cider in NY State 300+ selection of craft hard cider in cans & bottles 13 taps of cider for growler fills

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2020 American Cider Association Best Off-Premise Store – East Coast • 2022 Hudson Valley Magazine Best Wine Shop 2020 Hudson Valley Magazine Best Cider Selection

BOUTIQUE WINES, SPIRITS AND CIDER 18 Westage Business Center Dr, Fishkill, NY 12524 - 845.765-1555 - boutiquewsc.com 1/4 mile north of I-84, off of Rt 9, behind Boston Market

ULTIMATE CIDER + APPLE SPIRITS GUIDE Volume VI Issue 1 2022 ROBERT BEDFORD LINDA PIERRO PUBLISHERS LINDA PIERRO MANAGING EDITOR / DESIGN DIRECTOR

ULTIMATE CIDER + APPLE SPIRITS

GUIDE

CHERYL ELKINS MCASE MEDIA ADVERTISING SALES

FEATURES EDWARD MATTHEWS LINDA PIERRO CONTRIBUTORS

A Riot of Flavors in Cider Country Edward Matthews

2 Festivals + Events

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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. ©2022 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 Pennings Farm Cidery

Cider Week + Map

36 CIDER

6 Angry Orchard 8 Awestruck 10 Brooklyn Cider House 12 Doc’s Draft Hard Cider 14 Hardscrabble Cider 16 Helderberg Meadworks 18 Hudson Valley Farmhouse Cider

20 Kettleborough Cider House

34 Merchant’s Daughter Ciderworks

22 24 26 28 30 32

Naked Flock Hard Cider Nine Pin Ciderworks Orchard Hill Cider Mill Pennings Farm Cidery Standard Cider Co. Treasury Cider

A Riotin CIDER of Flavors COUNTRY

M By Edward Matthews

ake no mistake: the Hudson Valley’s ongoing craft cider resurgence has been built on the past, present, and future of the region’s excellence as a pomme fruit producer— mainly apples and pears, and a little quince. From colonial times up until Prohibition, the primary use for this formidable output was (hard) cider. After Prohibition, however, several generations of apple growers focused on culinary/dessert apples, with scant hard cider activity. But the twenty-first century brought with it the craft cider movement, attracted not only by the region’s available apple production, but also the potential to move back to cider and heirloom varieties. And over the last decade or so, there has been remarkable

transition to cider-focused apples in the orchards, driven by far-sighted operations such as Hudson Valley Farmhouse Cider, Orchard Hill Cider

Mill, Brooklyn Cider House and Pennings Farm Cidery, leading to exciting results in the bottle, can, or on tap—and a bright future.

[ MORE ]

HVCiderGuide.com • 2022

hough this be madness…

As they mine the area’s apple history and tradition, many of these craft producers, like Awestruck and Naked Flock, are also experimenting and working with non-pomaceous fruits, plants, and flavors in their ciders, too, and with successful results. While apples remain the backbone of these creative potations, most local cideries have at least one or two such flavored bottlings on offer (if not more), serving a younger, thirsty – and growing – drinking public.

That is not to say that other local fruits did not end up in the cider mills of yore, especially in down years for apples, but it was not really an established practice, as most other fruits ripen and are harvested earlier than apples and pears. “New England cider” was a pre-Prohibition exception, a style incorporating raisins and brown sugar/molasses into the fermenting must, upping the strength and adding more flavor to the base tipple. Fast forward to the present, however, and analogous to the craft beer scene, the ingredient additions to local ciders are legion, fun, mostly local, and often impressively drinkable. This creativity is accomplished mainly by adding ingredients either during fermentation (co-fermentation), like cherries, berries or other local fruits, or afterwards (infusion), with agents such as flowers (in particular, hops), spices, wood chips, and teas.

Stone Fruit Angry Orchard Peach Mango Doc’s Draft Peach Doc’s Draft Sour Cherry Hardscrabble Cider Fruit of the Farm Helderberg Meadworks NY Cherry Hudson Valley Farmhouse Montmorency Cherry Naked Flock Smashed Cherry Nine Pin Blueberry Peach Cobbler Pennings Farm Cidery Peach Fuzz Treasury Counterpane (heirloom cherries)

...yet there is method in it.

Though some of these flavor blends can stretch the bounds of local combinations, like Walden, NY-based Angry Orchard’s Tropical Fruit Cider or Peach Mango Cider, many houses (including Angry Orchard) leverage and celebrate local fruits and botanicals. Treasury Cider’s Counterpane is a toothsome example, a co-ferment of its heirloom apples with whole sweet and tart cherries (Montmorency and Emperor Francis varieties) from its Dutchess County farm, resulting in a crisp, dry, and mineral rosé cider. For a number of cideries, there is a process for the creativity. In a regional continuum of co-fermenting/infusing hard ciders, Nine Pin Ciderworks tops the high end of the scale. The first farm cidery established in New York State (in 2013), Nine Pin’s operation has been based on experimentation from the very start, employing in its mostly apple-based ciders’ numerous ingredients and flavor combinations, mostly from local sources. In addition to its “signature” commercial line of ciders (Signature, Belgian, Ginger, and the Light Cider Series), it has come up with myriad limited and seasonal releases of co-ferments and infusions by test marketing small batch, experimental ciders in its downtown Albany tasting room, one five-gallon carboy at a time. Initially, this exercise was more about keeping things fun and interesting in the cellar, as working with the same few ciders day after day can become dull. The one-carboy-perexperiment “rule” limited any serious financial damage if a batch turned out badly, and the busy tasting room has presented an economic outlet – via rotating taps – for the cider creativity, and a big draw for the operation. The tasting room has given immediate and valuable feedback on these small consignments, and those that are wildly successful have been scaled up to a Limited Release, like the current Cider Sangria (100% New York apples co-fermented with grape varieties Traminette, Chancellor, and Concord, and infused with a touch of orange citrus). In fact, its Ginger started out as an experimental infusion, and made it all the way to the commercial tier, based on customer enthusiasm and uptake. Similarly, Hardscrabble Cider employs small batch experimentation in its tasting room, where one of its more unusual ingredient combinations – Black Dirt Beet – became a balanced and delicious calling card for the cidery, inspiring some other beet-infused ciders in the region.

CIDER GUIDE • 2022

Berries Angry Orchard Strawberry Doc’s Draft Raspberry Doc’s Draft Black Currant Hardscrabble Cider Cranberry Helderberg Meadworks Black Currant Nine Pin Blueberry Nine Pin Cranberry Nine Pin Strawberry Pennings Farm Cidery Black Currant Treasury Cider Elderberry

Honey/Maple Helderberg Meadworks Sweet Maple Kettleborough Cider House Honey Honey Nine Pin Adirondack Maple Pennings Farm Cidery Maple Vanilla Standard Cider True Honey

Fruits of the Valley

Locals and frequent visitors well know that the Hudson Valley grows a lot more fruits than just apples. And as the partial lists of flavored Hudson Valley ciders show (see sidebars), they populate many of the region’s products, including black currants, blueberries, cherries, cranberries, peaches, raspberries, strawberries, even pumpkin. The trick for the cider maker is to integrate clear notes of the added fruit, most often through co-fermentation, without it being too dominate or cloying, allowing the underlying pomme-fruit base to shine through, too, with a spine of vibrant acidity and a long finish. On the botanical side, ginger is a frequent player, bringing a complementary, spicy jolt to the apple cider (and providing a great substitute for ginger beer in a Dark & Stormy). Another clear trendlet in the floral arena is the growing use of hops. While hops have been used in beer for over a millennium, they have not been traditionally used in cider. Nevertheless, they have recently found their way in, via “dry hopping,” i.e., by adding the flowers only once the respective beverages are ready for bottling, with no heating involved (which would impart bitterness – good for beer, not so much for cider). Hence, it is a laststage infusion, adding only hop flavors and aromas. This makes sense on several levels. First, good ciders often sport citric flavors and floral aromas, which hops can nicely complement. Second, given the large number of craft beer “hop heads” out there, a hops-imbued cider offers some familiar flavors, serving as an effective crossover beverage. Generally, the floral, fruity hops used in IPAs, like Cascade, Galaxy, Citra, and Centennial, are also the favored choices for dry-hopped ciders. Last, in the mid-nineteenth century, central New York was the undisputed leader in U.S. hops production. Prohibition, and some persistent crop diseases, eventually killed off the New York hops sector, but courtesy the craft beer juggernaut in the Northeast, demand for locally-sourced ingredients has brought hops production back to the Empire State. Cider makers like Kettleborough Cider House have taken note. Doc’s Draft’s Dry Hopped Cider is also a well-done and widely available example, balancing floral notes and a slight bitterness with the off-dry, slightly sweet character of the base cider—a pleasing result.

Home Field Advantage

As the oldest wine region in the U.S., the Hudson Valley also grows its share of wine grapes, which are already incorporated in some local ciders, with plenty of scope for growth. Like with Treasury Cider’s new Cab Franc Cider, which features Cabernet Franc skins from local Benmarl Winery in a co-ferment, it is a compelling marriage between the Hudson Valley’s signature red vinifera wine grape and cider, full of tannins and robust flavor.

Botanicals/Wood/Spice Awestruck Dry Apple + Oak Awestruck Hibiscus Ginger Awestruck Lavender Hops Doc’s Draft Dry Hopped Hardscrabble Citra (hops) Hudson Valley Farmhouse Bourbon Barrel-aged Kettleborough Cider House Lightly Hopped Naked Flock Lemon Ginger Nine Pin Ginger Pennings Farm Cidery Bourbon Cyser Pennings Farm Cidery Honey Hopped Treasury “Wild at Heart” (sumac)

Grapes/Wine Angry Orchard Francenstein Brooklyn Cider House Rosé Naked Flock Rosé Nine Pin Cider Sangria Orchard Hill Cider Mill Rosé Treasury Cider Cab Franc Cider

Among the region’s craft producers, a number include mead (honey wine) in their line-ups, like Helderberg Meadworks. So, honey is firmly in the local ingredient quiver. But cider makers also use honey and, increasingly, another local staple – maple syrup – to flavor their ciders, sometimes together with baking spices and/or vanilla, bringing a holiday vibe. Again, the touch with these flavorings, mostly via infusion (as adding sugars during fermentation would up the beverage’s alcohol content), is light to complement the apple character, and not to overwhelm the drink. Standard Cider Co.’s True Honey Cider, infused with Hudson Valley honey, threads this needle nicely.

Bottom Line

It is a big, diverse world of flavor in adult beverages these days, where attention spans are short, and hit flavors ephemeral. But unlike, say, the hard seltzer trend, the region’s craft cider sector has accommodated today’s peripatetic palates with quality, creativity, and a wide spectrum of natural tastes, grounded largely in local ingredients, an approach that seems built for the long haul. One can drink to that! •

Other Doc’s Draft Pumpkin Hardscrabble Cider Black Dirt Beet Hardscrabble Cider Jalapeño Cucumber Naked Flock Pumpkin Pennings Farm Cidery Ginger Beet HVCiderGuide.com • 2022

ANGRY ORCHARD

ABOUT US

Established 2011

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. 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 wellknown 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.

CIDER GUIDE • 2022

MEET THE CIDER MAKER JOSEPH GAYNOR

Born and raised in the Hudson Valley, Joe has always had a deep-rooted passion for fermentation. A member of the team that helped open Angry Orchard’s Cider House in 2015, Joe started as a tour guide and worked his way into the cellar, where he is currently the Cider Maker. In his role, Joe runs the daily production and Orchard operations, aides as an educational resource for new and current team members, and works closely with a variety of cider and agricultural organizations near and far. Playing an integral part in new product development and Orchard innovation, Joe draws inspiration from the rich and diverse history and community cider has to offer.

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 well-liked for carrying just the right amount of natural sweetness and is the perfect choice when drinkers are looking for a natural, full-flavored 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

CLOSED New Year’s Day, Easter, Thanksgiving, Christmas TASTING FEES $10–20

PHONE 845-713-5180

TOURS Tour options vary: $10–30

EMAIL tours@angryorchard.com

FARM ACREAGE 60 acres

WEBSITE angryorchard.com

MANAGER Jamie Corrao

OPEN Year round

CIDER MAKER Joseph Gaynor

EVENTS:

Community Harvest Fest, Wassail Winter Fest, Cider Release Events, Live Music, monthly Trivia.

@angryorchard

Follow on Facebook and Instagram for event updates and news.

@angryorchard walden

@angryorchard

#ExploreTheOrchard

GETTING HERE

#BranchOut

FROM I-84: Exit 5 to Albany Post Road at the intersection of Route 52. HVCiderGuide.com • 2022

AWESTRUCK

ABOUT US

Established 2013

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?!” (Their second favorite comment is, “Where can I get more?!”). 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 23 employees, collaboratively working on everything from building the bar in the taproom, to composing social media posts, to hand labeling each of their 750ml bottles. Creating new limited and seasonal offerings, playing with new ingredients, 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 are proud to 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, Awestruck opened a second taproom in Walton, NY – Awestruck Mill. Or, visit the 8,000 square-foot production facility and taproom in Sidney, NY, which 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 taprooms you can taste one-off ciders made one keg at a time, or enjoy a tasty cider cocktail. You can sit aboard the 1970s school bus situated adjacent to the bar and compose magnetic poetry on the walls and ceiling! Awestruck partners with rotating local restaurants and food trucks to satisfy hungry customers. Visit Thursday through Sunday, with tours and tastings available by appointment. Stay in the loop with everything Awestruck by following them on Facebook and Instagram, and check the website for information on where to find Awestruck in stores and at farmers markets and festivals throughout the year.

CIDER GUIDE • 2022

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. While Casey and Patti were inspired by the broad variety, they understood how intimidating it could be to new cider drinkers. They wanted to help people discover this fun and exciting beverage—so they put descriptions and slider bars on every bottle to help each person 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, and seeing their idea for a unique product sought out and enjoyed by patrons. They appreciate their hardworking team, suppliers, distributors, retailers, community, and the awe-inspiring customers who make what they love to do possible.

IN THE SPOTLIGHT INTRODUCING A NEW SERIES!

Awestruck is launching a new Hint of… Series! These ciders unite both strong and subtle flavors to create a complex beverage you’ll love at first sip! The first in the series is Blackberry with a Hint of Lime. Notes of succulent, fruity blackberry meet subtle hints of zesty lime in this magentahued cider made with 100% New York State apples and whole, fresh juices – never from concentrate. Sweet, sour, and refreshing, this cider was crafted for sweltering summer days. “BEST CIDER AWARD” WINNER

Awestruck Cider has won a “Best Cider Award” at New York’s Best Fest for two years running! They were also nominated and won “Best of the Best” in the local Distillery/Winery/Cidery category for three consecutive years.

SIGNATURE PRODUCTS

HIBISCUS GINGER APPLES & PEARS LAVENDER HOPS PEACH RING SUMMER SANGRIA HOMETOWN HOMICIDER WINTER SOLSTICE HONEYCOMB DRY APPLE + OAK LOVESTRUCK BLACKBERRY WITH A HINT OF LIME

GETTING HERE (SIDNEY) 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. (WALTON) FROM I-86 NORTH OR SOUTH: Exit 94 on NY-17 to Roscoe. Continue on NY206 W until you reach Walton, then turn right onto Howell Street. Awestruck Mill is located on the corner of Howell Street and Mead Street.

THE ESSENTIALS Awestruck Mill: Apr–Sept: Fri–Sat: 3–10pm Oct–Mar: Fri–Sat: 3–10pm: 3–9pm

NAME AWESTRUCK ADDRESS 8 Winkler Rd. Sidney, NY 13838 Awestruck Mill: 34 Howell St. Walton, NY 13856

CLOSED New Year’s Day, Easter, Thanksgiving, Christmas

PHONE 607-232-1143

TASTING/TOURS $10.00 tour and guided tasting

EMAIL info@awestruckciders.com

OWNERS Patricia Willcox and Casey Vitti

WEBSITE awestruckciders.com

MANAGER Bryan Birdsall

OPEN Jan–Dec Thurs–Sat: 3–9pm Sun: 11am–5pm

CIDER MAKER Derek Tallman

EVENTS:

JUNE 25 Hops on Hudson JUNE 25–26 Adirondack Wine & Food Festival AUG 23–28

Dutchess County Fair

@awestruckciders @awestruckmill @awestruckciders

SEPT 10–11 Hudson Valley Wine & Food Festival FARM MARKETS: JUNE 25–SEPT 10 Kaneonga Farmers Market

HVCiderGuide.com • 2022

BROOKLYN CIDER HOUSE AT TWIN STAR ORCHARDS

ABOUT US

Established 2015

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 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, burgers and barbecue. 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); Young Kim (middle) John Garay (right); Young Kim (opposite page)

CIDER GUIDE • 2022

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 of Brooklyn Cider House. 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. ROSÉ

Made from a blend of heirloom apples and a touch of red wine, Rosé is bright and fruity with notes of rose petal, wild raspberry and sour cherry. Rosé undergoes a slow alcoholic fermentation, which is stopped midway to capture the apples’ natural sweetness. This off-dry Rosé is a sessionable cider that is fruity, bubbly and low in alcohol, making it a popular beverage to drink on its own or paired with snacks or a meal.

SIGNATURE PRODUCTS

BONE DRY HALF SOUR KINDA DRY

LITTLE WILD RAW ROSÉ

LIMITED RELEASE TWO TERROIRS OPARI

THE ESSENTIALS NAME BROOKLYN CIDER HOUSE

CLOSED Nov 7, 2022—Mar 30, 2023

ADDRESS Twin Star Orchards 155 N. Ohioville Rd. New Paltz, NY 12561

TASTING FEE $5.00

PHONE 845-633-8657

FARM ACREAGE 200 acres

EMAIL info@brooklynciderhouse.com

PRODUCTION 40,000 gallons

WEBSITE brooklynciderhouse.com

OWNER Susan Yi

OPEN Apr–June, Sept–Nov Fri: 12–7pm Sat–Sun: 11am–7pm July–Aug Fri: 12–8pm Sat: 11am–8pm Sun: 11am–7pm

MANAGER Michael Rivera

TOURS No

CIDER MAKER Peter Yi

EVENTS: JUNE 18

GETTING HERE FROM I-87: Exit 18 (New Paltz/Poughkeepsie), then merge right onto NY-299 E. Drive about 1/8 mile, and at the intersection of Ohioville Rd., turn left onto North Ohioville Rd. Continue for 1.2 miles. The orchard/tasting room will be on the left side.

Hudson Valley Craft Beverage Festival & Market

APR–NOV 6 Pig Roasts, Paella & Sangria Parties, Live Music SEPT 2–5 Start of Apple-picking Celebration OCT 8–10 Oktoberfest NOV 5

Season Finale Pig Roast

@brooklynciderhouse @twinstarorchards @brooklynciderhouse @twinstarorchards Order online for pickup or home delivery.

HVCiderGuide.com • 2022

DOC’S DRAFT HARD CIDER

ABOUT US

Established 1993

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.

CIDER GUIDE • 2022

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, apple-forward 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! 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.

THE ESSENTIALS SIGNATURE PRODUCTS

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

NAME DOC’S DRAFT HARD CIDER ADDRESS 114 Little York Rd. Warwick, NY 10990

CLOSED New Year’s Day, Easter, Thanksgiving, Christmas TASTING FEES $5.00

PHONE 845-258-6020

TOURS $15.00 (distillery tour)

EMAIL wvwinery@warwick.net

FARM ACREAGE 100 acres

WEBSITE docscider.com

PRODUCTION 75,000 cases

OPEN Year round Mon–Fri: 11am–6pm Sat–Sun: 11am–6pm

MANAGER Jeremy Kidde, Jason Grizzanti, Joseph Grizzanti CIDER MAKER Cooper Graney

DOC’S DRAFT SOUR CHERRY HARD CIDER EVENTS: YEAR-ROUND

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.

SUMMER Dylan-Fest, Cash & Country, Dead-Fest FALL

@docshardcider @docsdraftcider

Apple-picking season

See the calendar at wvwinery.com FARM MARKETS: Warwick, Nyack, Goshen, Cold Spring, Tarrytown

HVCiderGuide.com • 2022

HARDSCRABBLE CIDER

ABOUT US

Established 2015

WHEN THEIR FAMILY ACQUIRED a 60-acre apple orchard eight 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 cider-variety apple trees will lead to even more experimentation down the road. A nod to cider’s history in this country, Hardscrabble Cider features an Americana theme – and the tasting room attempts to embody the same feel. The walls are lined with reclaimed barnwood, 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.

CIDER GUIDE • 2022

MEET THE CIDER MAKERS ALEX COVINO KEVIN COVINO BEN COVINO ANTHONY SEPE

“Mixing business and pleasure is such a difficult thing to do, but our foray into the cider business has allowed us to do just that,” says owner and cider maker Kevin Covino. Brothers Alex, Kevin, and Ben, horticulturists by trade with degrees in plant science, had dabbled with beer and wine making as a hobby with little success. It was as if fate, and a bit of good fortune, brought them an apple orchard right down the road from their family’s nursery. “The orchard had always been U-Pick for the fall, but we wanted to do more with the apples,” says oldest brother, Alex. “Cider seemed like the obvious choice.” The Covino brothers grew up in Brewster, NY, and began working on their family’s nursery in their early teens. They each studied horticulture at Rhode Island University. After graduating, they helped their father run the business, with Kevin soon taking over as manager of the newly-acquired orchard. Family friend and fellow craft beverage enthusiast, Anthony Sepe, joined the team last year to focus on management and production. Anthony’s thirst for creativity has come in handy as a cider maker, as he is constantly experimenting with fresh fruits, vegetables, and herbs to craft unique and exciting ciders. All members of the team have the same goal in mind: to bring the public a delicious craft beverage that embodies the terroir. You can often find members of the team on site enjoying a hard cider in the tasting room.

IN THE SPOTLIGHT CIDER IN THE GREAT OUTDOORS

Customers can enjoy their food and beverages on the outdoor patio, open all week during the spring, summer, and fall. Hardscrabble Cider is available by the bottle 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. 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.

THE ESSENTIALS NAME HARDSCRABBLE CIDER

CLOSED New Year’s Day, Easter, Christmas

ADDRESS 130 Hardscrabble Rd. North Salem, NY 10560

TASTING FEES Tasting Flight: $12.00 (not offered during events or Pizza Nights)

PHONE 914-485-1210

TOURS No

BLACK DIRT BEET

EMAIL hardscrabblecider@gmail.com

FARM ACREAGE 60+ acres

CITRA

WEBSITE hardscrabbleciderny.com

OWNERS Alex, Kevin, and Ben Covino

OPEN Jan–Mar Thurs–Sun: 10am–5pm Apr–Dec Daily: 10am–6pm (see hours for Pizza Nights below)

MANAGER Anthony Sepe

SIGNATURE PRODUCTS

CRANBERRY DRY FRUIT OF THE FARM THE STANDARD

CIDER MAKER Anthony Sepe

EVENTS: MAY–SEPT

@hardscrabblecider

Fridays and Saturdays, 6–9pm *Friday nights only in Sept

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.

SEPT–OCT

Fall Festival at Harvest Moon, Saturdays and Sundays

FARM MARKET: Harvest Moon Farm & Orchard (on premise)

HVCiderGuide.com • 2022

HELDERBERG MEADWORKS

ABOUT US

Established 2011

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, mead maker 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 maker’s 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!

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.

CIDER GUIDE • 2022

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 TROY MEADHALL!

Having cemented the success of the Esperance Meadhall, the Voelkers set their sights on a second Meadhall location. With Kirsten having grown up in Troy, and Peter graduating from both HVCC and RPI, and with five of their staff already living in, or near, Troy, the location was obvious. An extensive search led to them setting a flag in the ground at 45 3rd Street. This location is readily accessible in the heart of downtown Troy. The Meadhall will be fully integrated with Helderberg Meadworks and have a similar theme. The team is excited for customers to experience this new chapter! At the Meadhalls, customers can enjoy Helderberg ciders by the glass or growler, indoors or out. In addition to the Classic Semidry Cider and the popular Cassis Cider, there will be new products, as well as small batch experimentals to choose from, such as Sweet Maple, Pumpkin, Ginger, Traditional Dry, and NY Cherry Ciders.

SIGNATURE PRODUCTS

BLACK CURRANT MEAD

THE ESSENTIALS NAME HELDERBERG MEADWORKS ADDRESS 6144 State Highway 30 Esperance, NY 12066

CLOSED New Year’s Day, Easter, Thanksgiving, Christmas TASTING FEE $5.00 for 7; $20.00 for all with glass

Troy Tasting Room: 45 3rd Street, Troy, NY 12180

TOURS No

PHONE 518-795-8964

FARM ACREAGE 8.4 acres

PEPPER MEAD

EMAIL info@helderbergmeadworks.com

PRODUCTION 800–1,000 cases

STAGHORN MEAD

WEBSITE helderbergmeadworks.com

OWNERS Peter and Kirsten Voelker

OPEN Jan–Feb Sat: 12–9pm Sun: 12–5pm Mar–Dec Thurs–Fri: 5–9pm Sat: 12–9pm Sun: 12–5pm

MANAGERS Peter and Kirsten Voelker

HARD CIDER HERITAGE MEAD

SWEET FERAL MEAD

CIDER/MEAD MAKER Peter Voelker

EVENTS: Visit the website or Facebook page for updates on events.

FARM MARKETS:

GETTING HERE

Jay Street Sundays, Schenectady

@ Helderberg Meadworks @Meadworks @meadworks

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. HVCiderGuide.com • 2022

HUDSON VALLEY FARMHOUSE CIDER

ABOUT US

Established 1996

HUDSON VALLEY FARMHOUSE CIDER was founded in 1996 by award-winning cider farmer, master, and “Grand Dame of Hudson Valley Cider” Elizabeth Ryan at her original orchard, Breezy Hill, near Rhinebeck, NY.

MEET THE OWNER/ CIDER MAKER

In 2014, Ryan saved the beloved, 200-year-old Stone Ridge Orchard in Ulster County from the threat of development by purchasing it and adding it to the Hudson Valley Farmhouse Cider family. All together, she now has over 145 acres of fruit-bearing trees with more than 100 varieties of apples including a dedicated hard cider orchard housing many traditional and heirloom cider apples such as Dabinett, Binet Rouge, and Kingston Black. On the culinary side, her apples turn up everywhere from the Gramercy Tavern and the Studio Cafe at the Whitney Museum of American Art in Manhattan to public school cafeterias in New York City and farmer’s markets throughout the state. Many of the varieties she grows are almost impossible to find anywhere else in the country.

ELIZABETH RYAN

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.

CIDER GUIDE • 2022

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

SIGNATURE PRODUCTS

NAME HUDSON VALLEY FARMHOUSE CIDER

CLOSED Thanksgiving, January 1–April 15

ADDRESS 3012 Route 213 Stone Ridge, NY 12484

FARM ACREAGE 200 acres

MAEVE’S

PHONE 845-687-2587

TRADITIONAL

EMAIL elizabethsetonryan@gmail.com

THE LAST BLACKSMITH

WEBSITE hudsonvalleyfarmhousecider.com stoneridgeorchard.com

GODSPEED THE PLOUGH BOURBON BARREL AGED CIDER SCRUMPY MONTMORENCY CHERRY

OWNER Elizabeth Ryan CIDER MAKER Elizabeth Ryan

OPEN Farm Stand Apr 15–Nov 30 Daily: 10am–6pm Dec 1–Dec 31 Limited hours, check website

EVENTS:

JULY 23 Blues on The Farm OCT 22

Women in Food & Farming

GETTING HERE

FARM MARKETS:

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.

John Jay Homestead, Cold Spring, Rhinebeck, Millerton, Union Square

@ hudsonvalleyfarm housecider @StoneRidgeOrchard @ hudsonvalleyfarm housecider @stoneridgeorchard

Every Sunday from May 29–Dec 18: Stone Ridge Farmers & Makers Market

HVCiderGuide.com • 2022

KETTLEBOROUGH CIDER HOUSE

ABOUT US

Established 2011

KETTLEBOROUGH CIDER HOUSE was founded in 2011 by Tim Dressel, a fourth generation apple grower on Dressel Farms. Situated atop their high hill overlooking the orchards and Wallkill River, the Kettleborough taproom patio offers amazing views of the Shawangunk Mountain range for miles in both directions. The Dressel family’s long history of farming in the Hudson Valley has instilled nearly 100 years worth of knowledge, experience, and community affiliation. When Fred Dressel arrived in New Paltz in 1923 to work for Ruloff DuBois, the farm was less than 100 acres and populated with fruits, vegetables, and a handful of livestock. In 1956, Fred purchased the farm from the DuBois estate and officially renamed it Dressel Farms. As years progressed, the farm grew and focus narrowed to tree fruit, specifically apples. Today, Dressel Farms spans more than 400 acres and grows over 5 million pounds of apples annually, in addition to other fruits like strawberries and peaches. The family’s orchard background keeps Kettleborough focused on a “fruit first” approach to cider making. One hundred percent of the apples needed to make Kettleborough’s cider are grown on Dressel Farms. In 2009, two years before Kettleborough’s founding, Tim planted a test orchard of European cider apples, becoming one of the first orchards in the state to grow such varieties. Since then, four acres of these historic apples have been planted and grown specifically for Kettleborough’s premium “Huguenot” line of ciders. All of Kettleborough’s ciders are made from hand-selected blends to achieve superior flavors and complexity. As Tim still remains an integral part of the Dressel Farms operation, Kettleborough maintains a small operation. This allows for small-batch ciders, experimentation, and a welcoming atmosphere. You’ll routinely see Tim and his wife Kristin personally manning the bar, ready to talk cider with interested customers.

THE KETTLEBOROUGH TAPROOM PATIO OFFERS AMAZING VIEWS OF THE SHAWANGUNK MOUNTAIN RANGE FOR MILES IN BOTH DIRECTIONS.

CIDER GUIDE • 2022

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

SIGNATURE PRODUCTS

DRY CIDER HONEY HONEY CIDER HUGUENOT CIDER

CLOSED New Year’s Day, Easter, Thanksgiving, Christmas TASTING FEES Cider Flight: $14.00

PHONE 845-255-7717

TOURS No

EMAIL tim@dresselfarms.com

FARM ACREAGE 300 acres

WEBSITE kettleboroughciderhouse.com

OWNERS Tim and Kristin Dressel

OPEN May–Aug Thurs–Fri: 4–9pm Sat: 12–9pm Sun: 12–5pm Sept–Nov Sat-Sun (only): 12–5:30pm

MANAGER Kristin Dressel CIDER MAKER Tim Dressel

HUGUENOT PÉT-NAT

EVENTS:

LIGHTLY HOPPED CIDER

TBD New Paltz Fireworks Viewing Party

@kettleborough @kettleboroughcider

SELECT THURS Trivia Night

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.

Visit the website or Facebook page for updates on events. Pickup orders available through the website.

HVCiderGuide.com • 2022

NAKED FLOCK HARD CIDER

ABOUT US

Established 1996

NAKED FLOCK HARD CIDER is a family-owned cidery born in the Hudson Valley, crafting cider from 100% New York State apples. “Our secret, our passion, is making hard cider without compromise,” says Jonathan Hull, owner and cidermaker. “As New Yorkers, we don’t mess around with manufactured flavors and additives. Unadulterated and stripped bare – this is what authentic hard cider is.” When Hull 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, such as Smashed Cherry and Rosé are introduced 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. Where does the name Naked Flock come from? It’s a story in local folklore about a local pastor who received a gift of poppy seeds from Moby Dick author Herman Melville. Geese got into the flowers and passed out in the field. Thought dead, they were plucked for their feathers. They awoke and staggered around naked, creating quite a stir in the pastor’s own flock, who demanded they be put down. But the pastor stood his ground. “The name is a tribute to our town and the pastor who celebrated the surprises in life,” added Hull.

ON ANY WEEKEND IN THE TASTING ROOM, YOU CAN FIND A FREQUENTLY ROTATING TAP LINE THAT FEATURES NEW AND EXPERIMENTAL CIDER STYLES AND FLAVORS.

CIDER GUIDE • 2022

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 Facsebook 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 owner Jonathan Hull. “We’ll put up a new flavor on tap and if people like it, we make more and turn it into a regular offering!”

SIGNATURE PRODUCTS

DRAFT ROSÉ SMASHED CHERRY SEASONAL LEMON GINGER PUMPKIN SANTA’S SAUCE

THE ESSENTIALS NAME NAKED FLOCK HARD CIDER ADDRESS 82 Four Corners Rd. Warwick, NY 10990

CLOSED New Year’s Day, Easter, Thanksgiving, Christmas TASTING FEES $9.00 for a cider flight offering four 4oz. pours

PHONE 845-988-9292

TOURS No

EMAIL info@applewoodwinery.com

FARM ACREAGE 10 acres

WEBSITE applewoodwinery.com OPEN Jan–Feb Sat–Sun: 11am–5pm Mar–Dec Wed–Sun: 11am–5pm Sept–Oct: Daily, 11am–5pm

OWNERS Jonathan and Michele Hull CIDER MAKER Jonathan Hull

EVENTS:

MEMORIAL DAY–

Live music in the

LABOR DAY

Garden, 2–5pm

@itsflocked

FARM MARKETS:

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.

MAY–OCT

@nakedflock @applewoodwinery

Warwick Farmers Market

Reservations are strongly suggested on weekends for both inside and outside seating. Go to: Exploretock.com/ applewoodwinery. Please call if you are uncertain about current Covid 19 Guidelines.

HVCiderGuide.com • 2022

NINE PIN CIDERWORKS

ABOUT US

Established 2013

NINE PINE 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.

MEET THE CIDER MAKERS

The idea of connecting the amazing orchards that 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.

Alejandro’s intense focus is the art and science of cider making. Alejandro, 36, of Averill Park, NY, 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.

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 of 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. The vast majority of Nine Pin’s cider apples come from within 20 miles of its cidery in New York’s Capital, making it truly New York and a shining beacon of sincere localism. Nine Pin also experiments with apples from the Finger Lakes and Western New York. Its mission is simple: to create quality craft ciders using 100% New York apples and fruit. In its tasting room, Nine Pin offers the opportunity to explore a range of rotating small batch ciders, as well as 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. In 2022, 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 the colder months, Nine Pin offers its customers intimate, robust campfires to enjoy with friends and family while enjoying Nine Pin’s ciders and delicious locallysourced sourdough pizzas. In the warmer months, Nine Pin will set up its unique mobile concession repurposed horse trailer at private events across New York State, providing your guests with top quality New York cider and related drink options. Contact Cara Sherwood at cara@ninepincider.com for information and to book this distinctive party bar.

CIDER GUIDE • 2022

ALEJANDRO DEL PERAL

JACOB PLATEL

Jacob Platel, 31, of Cohoes, NY, 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 freshpressed cider and doughnuts would gracefully mesh with his keen interest in brewing and fermentation. BENJI FARRELL

Benji Farrell, 30, of Altamont, NY, grew up in Kingston, NY, the intersection of New York’s Hudson Valley and Catskill regions. Benji’s interest in hard cider developed after he was diagnosed with celiac while studying Mechanical Engineering in Rochester. At Nine Pin, he skillfully blends his passion for science with his love for New York’s best gluten-free beverage.

IN THE SPOTLIGHT NINE PIN CUSTOM BOTTLES

Nine Pin custom-designed cider bottles make the perfect wedding favors or table pieces for receptions. Bottles are personalized and fully customized to perfectly match your wedding colors and theme. Each label is printed in highquality matte with beautiful, foiled details. Corporate client and employee gift packages are also available. Show appreciation for your dedicated staff or establish rapport with important clients through the inspired gifting of Nine Pin custom-designed 375ml bottles. Contact Cara Sherwood: cara@ninepincider.com for further information and to order.

THE ESSENTIALS SIGNATURE PRODUCTS

SIGNATURE GINGER BELGIAN LIGHT CIDERS: – NEW YORK APPLE – LAVENDER LEMON – CRANBERRY ORANGE LIMITED RELEASE RASPBERRY BLUEBERRY STRAWBERRY CRANBERRY BLUEBERRY PEACH COBBLER THE CIDER MONSTER APPLE PIE-SECCO ADIRONDACK MAPLE CIDER SANGRÍA LAVENDER LEMONADE GETTING HERE

NAME NINE PINE CIDERWORKS 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

PHONE 518-449-9999

FARM ACREAGE 125 acres

WEBSITE ninepincider.com

PRODUCTION 40,000 cases

OPEN Mon–Wed: 11am–9pm Thurs: 11am–10pm Fri–Sat: 11am–11pm Sun: 11am–7pm

OWNERS Alejandro del Peral Sonya del Peral

CLOSED New Year’s Day, Independence Day, Labor Day, Thanksgiving, Christmas

CIDERMAKERS Alejandro del Peral, Jacob Platel, Benji Farrell

EVENTS: Check www.ninepincider.com/events for upcoming pop-up food, music, art and craft events.

@ninepincider @ninepincider @ninepincider

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 • 2022

ORCHARD HILL CIDER MILL

ABOUT US

Established 2012

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’ 112-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

CIDER GUIDE • 2022

MEET THE CIDER MAKERS KARL DUHOFFMANN 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. In 2013, 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 AWARD-WINNING POMMEAU

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. Featuring aromas of vanilla, baked apple, and spice in a tapestry of flavors woven with sweetness and 17–20% ABV. CANS CANS CANS

Enjoy Orchard Hill in pint-size cans: Bone Dry Draft, Verde, Rosé, and the new Northern Spy and HARD.

SIGNATURE PRODUCTS

BOTTLES RED LABEL GOLD LABEL BITTERS & SHARPS NORTHERN SPY VERDE

CANS BONE DRY DRAFT VERDE ROSÉ HARD NORTHERN SPY

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 info@orchardhillnyc.com

PRODUCTION 3,500 cases PET FRIENDLY Yes

WEBSITE orchardhillcidermill.com

OWNERS Andrew Emig, Jeffrey Soons, Carolyn Titone

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

EVENTS:

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.

Check website and social media for special events, happy hours, and extended hours of operation.

@orchardhillcidermill

Farm to Table Dinners in partnership with Soons Orchards. Check website and social media.

@orchardhillcidermill

The Empire Room is available for booking your special event. Contact Karl duHoffmann at orchardhillcidersales@gmail.com.

HVCiderGuide.com • 2022

PENNINGS FARM CIDERY

ABOUT US

Established 2014

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, siblings Stephen J. Pennings (SJ) and Tori Pennings Cosimano, who were born and raised on the farm. These deep roots have created a strong foundation allowing the brother and sister team to firmly branch out producing craft cider. Growth never ceases 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 continue to emerge while on-site canning of flagship ciders increases. Signature ciders are available at retail stores, bars, and restaurants throughout the Hudson Valley, New York City, and Northern New Jersey. Online shopping allows for out-of-state shipping of canned and bottled cider and merchandise to 41 states. New to the menu of ciders is the Pennings Varietal Collection. Twelve limited release ciders were produced in 2021 from choice cider apples grown in The Cidery Orchard on Pennings Farm and neighboring New York State orchards. Canned cider varieties continue to increase, with plans in the works for a mixed twelvepack to be released in 2022. The brick oven pizza kitchen takes brick oven pies to culinary highs with unique topping combinations featuring seasonal and locally grown ingredients. As the Cidery enters its eighth year in operation, expansion continues to welcome the growing number of guests. The taproom has undergone decorative renovations featuring new beverage and food signage and artwork produced by local Warwick, NY, artists. These accents compliment updated seating, lighting, and woodwork, and renovated bathrooms. The outdoor bar allows for quicker service during the busier seasons. Overhead heaters make outdoor seating comfortable and extend the season to begin early in the spring and through the fall seasons. 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.

CIDER GUIDE • 2022

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 continues to diversify 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 on the farm, as well as on collaborations with neighboring New York state orchards. Apples are taken fresh from harvest to the press to fermentation. Somehow, SJ still finds time to join his father Steve in leading farm management from seeding to pruning to harvesting the crops. With the expansion of cider production and the growing popularity of hard cider as a choice craft beverage, the operational management team keeps growing. Owner/ General Manager Tori, Compliance/Sales Manager Annie Stubeck, Financial Manager Stephen Peterson, Head Bartenders Reid Wilson and Rich Bruno, and Executive Chef Heather Kuroz manage the on- and off-site sales, product delivery, licensing and compliance, development of seasonal cocktails, events, and staffing.

IN THE SPOTLIGHT THE PENNINGS CIDER CLUB

The Pennings Cidery Limited Release Varietal Collection was produced in 2021. The Cider Club gives members exclusive access to 12 new Pennings Varietal Ciders produced from choice cider apples grown in The Cidery Orchard on Pennings Farm and neighboring New York State orchards. Club members receive four cider shipments delivered to their doorstep in four installments. Each box contains (3 or 6) 750 mL bottles of Pennings new ciders at a club discount with additional product discounts. A limited run of the varietal collection limits availability to only 200 bottles of each varietal cider. The exclusive collections include a combination of flavors including Brown Snout, Cox’s Orange Pippin, Dabinett, Gold Rush, Golden Russet Gold Rush, Kingston Black, Binet Rouge Harry Masters Jersey, Ellis Bitter, Margil, Porter’s Perfection, Yarlington Mill, and Wickson Crabapple.

SIGNATURE PRODUCTS

BONE DRY IRON MOUNTAIN COLD CRASH GINGER BEET BLACK CURRANT PEACH FUZZ GIMME SOMETHIN PUMPKIN VARIETAL COLLECTION PENNINGS VODKA

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).

THE ESSENTIALS NAME PENNINGS FARM CIDERY

TASTING FEES $3.00 per 5 oz. pour

ADDRESS 4 Warwick Turnpike Warwick, NY 10990

TOURS By appointment

PHONE 845-987-9922 EMAIL penningscidery@gmail.com WEBSITE penningscidery.com OPEN Apr–Dec Seasonal hours CLOSED Easter, Thanksgiving, Christmas

FARM ACREAGE 100 acres PRODUCTION 25,000 gallons MANAGERS Tori Pennings Cosimano, SJ Pennings, Annie Stubeck, Stephen Peterson, Heather Kuroz, Reid Wilson CIDER MAKERS SJ Pennings, Matt Sampson, Mike Stubeck

EVENTS:

MAY–AUG

Saturday Sunset Music Series

MAY–AUG

Weekly Corn Hole Tournament

MAY-AUG

Goat Yoga

MAY–DEC

Tastings & Tours

AUG

Hudson Valley Film Festival

@PenningsFarmCidery @PenningsFarmCidery

Pre Party AUG

Hike Fest

SEPT–OCT

Apple Picking

HVCiderGuide.com • 2022

STANDARD CIDER CO.

ABOUT US

Brotherhood, America’s Oldest Winery – Established 1839

BROTHERHOOD WINERY is the oldest, continuously operating winery in the United States. For 183 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 Honey Cider 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. 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.

FRESH JUICE IS FERMENTED USING CAREFULLY SELECTED YEASTS AND TOP OF THE LINE EQUIPMENT, ENSURING THAT ALL OF THE FLAVORS AND AROMAS OF THE APPLES ARE CAPTURED INTO EACH BOTTLE.

CIDER GUIDE • 2022

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

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 Manager. 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

SIGNATURE PRODUCTS

TRUE BELIEVER TRUE COMPANION TRUE COUPLE TRUE THIRST TRUE HONEY REBEL RESERVE

CLOSED New Year’s Day, Thanksgiving, Christmas TASTING FEES Check website

PHONE 845-496-3661

TOURS Check website

EMAIL contact@brotherhoodwinery.net

PRODUCTION 2,000 cases

WEBSITE brotherhood-winery.com

OWNERS Chadwick and Castro families

OPEN Jan–Mar Wed–Sun: 11am–5pm April–Dec Tues–Thurs, Sun: 11am–5pm Fri: 11am–6pm Sat: 11am–7pm

MANAGER Hernan Donoso

EVENTS: Check the website for upcoming events: brotherhood-winery.com

CIDERMAKERS Bob Barrow, Kelly Ong, Haley Silverman

@BrotherhoodWinery @brotherhoodwine

GETTING HERE

@brotherhoodwinery

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. HVCiderGuide.com • 2022

TREASURY CIDER

ABOUT 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 wild-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. In 2015, after over 100 years of growing apples, 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 yearround sources of comfort and vitality for the families and communities in their area. Today, Henry’s grandson, Josh Morgenthau, carries on this tradition as a 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, yielding a dryer and less carbonated cider that pairs wonderfully with a variety of foods. Treasury’s newest releases were made with the 2020 crops. They are a mix of apples like Jonamac and Golden Delicious which grow on 60-year old trees, and newer organic plantings of heirloom and cider varieties, including Roxbury Russet, Esopus Spitzenberg, Ashmead’s Kernel, Northern Spy and Goldrush. Each variety showcases a unique blend of fruit and a particular cider-making process. Treasury also has a variety of co-fermented ciders in which cherries, peaches, apricots, elderberries, local apple blossom honey and cabernet franc grape skins are introduced into the fermentation process. Treasury has two new co-ferments this year: one featuring elderberries harvested from the farm and one featuring cab franc skins from Benmarl Winery. The elderberry cider is bright, tart, and wonderfully balanced. The cab franc cider is a beautiful marriage between wine and cider. The finished product is full of tannins and robust flavor. Colony is their first ever cyser, a mead-cider hybrid co-fermented with local, earthy, apple blossom honey. The result is a golden colored, still beverage with all the flavors of honey without the sweetness.

CIDER GUIDE • 2022

MEET THE OWNER/ CIDER MAKER JOSH MORGENTHAU

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. 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. Josh is accompanied by Chris Jackson (Head Cidermaker), Matia Hayden (Assistant Cidermaker), and Rohan Chamberlain (Orchard Production Lead and Cider Pressing Specialist) along with the farm and production crew who aid in the harvesting and pressing of the apples.

IN THE SPOTLIGHT Fishkill Farms grows much more than just apples for hard cider. In addition to their 60 acres of apple and pear orchards, they grow peaches, nectarines, strawberries, cherries, blueberries, organic vegetables and pumpkins, all of which are available in season for pick-your-own. Fishkill Farms’ mission is to produce fresh, healthy and sustainably grown food for local customers. They are committed to good stewardship of the land, and much of their produce is grown organically, without synthetic pesticides or fertilizers. Fishkill Farms 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 cidermaking 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. Our pursuit to grow the cider-making aspect of our farm is very much underway between our newly established cidervariety trees reaching maturity and our plans to create an elevated tasting experience.

SIGNATURE PRODUCTS

BURR KNOT CAB FRANC CIDER (NAME TBA) CENTENNIAL COLONY COUNTERPANE ELDERBERRY CIDER (NAME TBA) HOMESTEAD WICCOPEE WILD AT HEART GETTING HERE BY CAR: 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.

THE ESSENTIALS NAME TREASURY CIDER FISHKILL FARMS

CLOSED New Year’s Day, Easter, Thanksgiving, Christmas

ADDRESS 9 Fishkill Farm Rd. Hopewell Junction, NY 12533

TASTING FEES Visit the website for details

PHONE 845-897-4377

TOURS No FARM ACREAGE 270 acres

EMAIL treasury@fishkillfarms.com

OWNER Josh Morgenthau

WEBSITE treasurycider.com fishkillfarms.com

MANAGER Mark Doyle

OPEN Year round, Tues–Sun Please check the google business page for updated hours as they change seasonally.

CIDERMAKERS Josh Morgenthau, Chris Jackson, Matia Hayden, Rohan Chamberlain

EVENTS:

JUNE 24, JULY 29 AUG 26, SEPT 30

Sunset & Cider Yoga

@fishkillfarms

SEPT 10–11 through OCT 29–30

Fall Harvest Festivals Weekends (Sat and Sun)

@treasurycider @fishkillfarms

SEPT 29–OCT 10

New York Cider Week

OCT 10

Fall Harvest Festival

FARM MARKETS: TASH Market, Carroll Gardens Greenmarket

HVCiderGuide.com • 2022

MERCHANT’S DAUGHTER CIDERWORKS

ABOUT US

Established 2016

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.

PRODUCTS

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 hello@merchantsdaughter.com WEBSITE merchantsdaughter.com PRODUCTION 5,000 gallons OWNERS Christine Sisler, Dan O’Brien, Amy Wirtanen CIDERMAKER Dan O’Brien FARMER’S MARKETS Pleasantville, Tarrytown/Sleepy Hollow (TaSH), TasteNY Todd Hill

CIDER GUIDE • 2022

2022

UPCOMING EVENTS

JUNE

SEPTEMBER

11 Modern Makers Market St. Mary’s Church | Cold Spring hopsonthehudson.com (visit website for other dates)

10- Hudson Valley Wine & 11 Food Festival Dutchess County Fairgrounds Rhinebeck HudsonValleyWineFest.com

18 H udson Valley Craft Beverage Festival Brooklyn Cider House Twin Star Orchards | New Paltz twinstarorchards.com 24 Sunset & Cider Yoga Treasury Cider | Hopewell Jct. treasurycider.com (visit website for other dates)

25 NY Cider + Cheese Marketplace Boscobel House & Gardens Garrison | boscobel.org JULY 16 Brews with Views II Mayor’s Park | Cold Spring hopsonthehudson.com

23 Blues on the Farm Hudson Valley Farmhouse Cider Stone Ridge Orchard hudsonvalleyfarmhousecider.com AUGUST 6-7 Putnam County Wine & Food Fest Mayor’s Park | Cold Spring putnamcountywinefest.com

10 Fall Harvest Festival Weekends (through Oct 30) Treasury Cider | Hopewell Jct. treasurycider.com 29 New York Cider Week (through Oct 9) Various locations CiderWeekNewYork.com OCTOBER 10 Fall Harvest Festival Treasury Cider | Hopewell Jct. treasurycider.com

8- Oktoberfest 10 Brooklyn Cider House Twin Star Orchards | New Paltz twinstarorchards.com

22 Women in Food & Farming Hudson Valley Farmhouse Cider Stone Ridge Orchard hudsonvalleyfarmhousecider.com NOVEMBER 5 Season Finale Pig Roast Brooklyn Cider House Twin Star Orchards | New Paltz twinstarorchards.com

APPLEFEST COMING OCT 2022

PUTNAM COUNTY

WINE & FOOD FEST AUGUST 6 & 7, 2022 Saturday, 11am-6pm | Sunday, 11am-5pm

Tasting Tickets: $30 in Advance | $40 at Gate Designated Driver: $12 Children under 15 are free

May 14 | June 11 | July 9 Aug 13 | Sept 10 | Oct 8

Modern Makers Market Handcrafted | Artisans | Artists

Fun for the Whole Family! Live Music, Great Food, Vendors, Kids Zone, Cooking & Mixology Demonstrations, Lawn Games, Wine, Cider, Spirits and Beer Tent

putnamcountywinefest.com

Mayor’s Park 61 Fair Street, Cold Spring, NY 10516

Metro North Station St Mary's Episcopal, Cold Spring

For Vendors/Volunteers/Sponsors call 845-842-0575 info@putnamcountywinefest.com

June 25

NY Cider & Cheese

Boscobel House and Gardens, Garrison

July 16

Brews with Views II Beer Festival

Metro North Station Mayors Park, Cold Spring

Event Info. and Tickets @

Hops on the Hudson.com HVCiderGuide.com • 2022

Celebrate

NEW YORK CIDER SEPT 29 – OCT 9 With more cideries than any other state, New York truly is a State of Cider. For a full list of where and how to enjoy Cider Week New York 2022, visit ciderweeknewyork.com and our YouTube channel at NewYorkCiderAssociationTV.

IN THIS GUIDE 1 Angry Orchard see page 6 2241 Albany Post Road | Walden angryorchard.com

6 Helderberg Meadworks see page 16 6144 State Highway 30 | Esperance helderbergmeadworks.com

11 Nine Pin Ciderworks see page 24 929 Broadway | Albany ninepincider.com

2 Awestruck see page 8 8 Winkler Road | Sidney awestruckciders.com

7 Hudson Valley Farmhouse Cider see page 18 3012 Route 213 | Stone Ridge hudsonvalleyfarmhousecider.com

12 Orchard Hill Cider Mill see page 26 29 Soons Circle | New Hampton orchardhillcidermill.com

3 Brooklyn Cider House see page 10 155 N. Ohioville Road | New Paltz brooklynciderhouse.com 4 Doc’s Draft Hard Cider & Black Dirt Distillery see page 12 114 Little York Road | Warwick docscider.com 5 Hardscrabble Cider see page 14 130 Hardscrabble Road | North Salem hardscrabbleciderny.com

8 Kettleborough Cider House see page 20 277 State Route 208 | New Paltz kettleboroughciderhouse.com 9 Merchant’s Daughter Ciderworks see page 34 8 Main Street | Purdys merchantsdaughter.com 10 Naked Flock Hard Cider see page 22 82 Four Corners Road | Warwick applewoodwinery.com

13 Pennings Farm Cidery see page 28 4 Warwick Turnpike | Warwick penningscidery.com 14 Standard Cider Co. see page 30 100 Brotherhood Plaza Drive Washingtonville brotherhood-winery.com 15 Treasury Cider see page 32 9 Fishkill Farm Road Hopewell Junction treasurycider.com

OTHER CIDER MAKERS IN THE REGION

16 Abandoned Hard Cider 1802 NY-28 | Woodstock 229 Pitcher Lane | Red Hook

890 88

Bad Seed Cider Co. 43 Baileys Gap Road | Highland

ALBANY 30

32 33

Slyboro Cider House 18 Hicks Road | Granville Sundog Cider 343B Route 295 | Chatham

Sundstrom Cider sundstromcider.com 34

Thompson’s Cider Mill 335 Blinn Road | Croton-On-Hudson

38 Windy Hill Orchard 1297 Brookview Station Road | Castleton 39 Yankee Folly Cidery (by chance or by appt.) 69 Yankee Folly Road | New Paltz

24 COLUMBIA

SAUGERTIES

212

KINGSTON

OLIVEBRIDGE

209

37 39

ELLENVILLE

299

115 44

SULLIVAN

14 12

GOSHEN

CHESTER

SUGAR LOAF

CORNWALL

WASHINGTONVILLE

CARMEL

PUTNAM

BEAR MOUNTAIN

301

GARRISON

MONROE

PAWLING

COLD SPRING

WEST POINT

BREWSTER 202

6 202

STONYPOINT

A Boscobel House and GREENWOOD LAKE Gardens | boscobel.org B Boutique Wine, Spirits & Ciders | boutiquewsc.com C Buy in Greene | Invest in Greene investingreene.com D Hops on the Hudson hopsonthehudson.com E Hudson Valley Wine & Food Fest hudsonvalleywinefest.com D Putnam County Wine & Food Fest putnamcountywinefest.com

HAVERSTRAW

HILLBURN SUFFERN

7 123

PLEASANTVILLE

NYACK TARRYTOWN PIERMONT

TAPPAN

287

RYE 95

NEW ROCHELLE MOUNT VERNON

Westchester County Airport

684

WHITE PLAINS

YONKERS

NEW CITY

27 304

684

CONGERS

59 287

WESTCHESTER

SLEEPY HOLLOW

ROCKLAND

PEEKSKILL

BEACON

WARWICK

ORANGE

WAPPINGERS FALLS

NEWBURGH

Stewart International Airport

HAMPTONBURGH

MONTGOMERY

17K

7 22

376

209

PORT JERVIS

17 25 36

343

DOVER PLAINS

POUGHKEEPSIE

MARLBORO

MILLBROOK

NEW PALTZ

DUTCHESS

HYDE PARK 41

MIDDLETOWN

KERHONKSON 55

199

PALENTOWN

MILLERTON

RHINEBECK

213

PINE PLAINS

199

DENNING

COPAKE FALLS

RED HOOK

28 28A

STAT E PA RKWA Y

CLERMONT

TACONI C

PHOENICIA

AY RKW

Westwind Orchards 215 Lower Whitfield Road | Accord

23B

ES PA

CATSKILL

AD PALIS

35 Wayside Cider 55 Redden Lane | Andes 36 Weed Orchards & Winery 43 Mount Zion Road | Marlboro

PHILMONT HUDSON

IC ST ATE P ARKWA Y

Shrewd Fox Brewery 552 State Route 55 | Eldred

GHENT

TANNERSVILLE

ULSTER

203

385

C 22

23A

55A

295

CHATHAM

HUNTER

CAIRO

GREENE

296

WINDHAM

23 23A

TAC ON

PRATTSVILLE

COXSACKIE

R K WA Y

Seminary Hill Orchard & Cidery 43 Wagner Lane | Callicoon

KINDERHOOK

145

NEW LEBANON

203

WA Y

GREENVILLE

DURHAM

OO K PA

Scrumpy Ewe 1431 Sawyer Hollow Road | Richmondville

20 90

RIV ER PAR K

Rose Hill Farm and Ferments 19 Rose Hill Farm | Red Hook

RENS SELAER

Rockland Cider Works 68 Sickletown Road | Orangeburg

443

143

Metal House Cider metalhousecider.com 26 Patriot’s Heritage Cider 60 E. Schaghticoke Road | Schaghticoke 27

SAW MILL

Little Apple Cidery 178 Orchard Lane | Hillsdale Locust Grove Brewing Co. 199 North Road | Milton

AIN

24 25

SCHOHARIE

Indian Ladder Farms Cidery & Brewery 342 Altamont Road | Altamont

Lindner’s Cider 7968 County Rd 26 | Hamden

145

Hudson North Cider Co hudsonnorthcider.com

ALBANY 88

Greenpoint Cidery Instagram: @greenpointcidery

Kings Highway Fine Cider 5409 NY-22 | Millerton Left Bank Ciders 150 Water Street | Catskill

Forthright Cyder & Mead 4052 State Route 52 | Youngsville

21 22

TROY

32 Albany International Airport

DUANESBURG 20

Graft Cider graftcidery.com 19 The Greenhouse Cidery 2309 Route 203 | Chatham

9 87

SCHENECTADY

162

Cold Spring Cider Works facebook.com/coldspringciderworks 18

30A

SPR

26 32

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2022 Ultimate Cider Guide

Articles inside

Hardscrabble Cider

Nine Pin Ciderworks

Awestruck

Pennings Farm Cidery

Hudson Valley Farmhouse Cider

Treasury Cider

Orchard Hill Cider Mill