At The Cider Farm we spent 13 years grafting and growing true cider apples organically to produce our ciders and cider brandy. True cider apples have tannins or acids, if not both, like a wine grape has. Clearly, buying or growing table fruit would have been a quicker, simpler path to producing these products, but we are seeking the finest quality. While our first three years of harvest are dedicated to our brandy, we devoted part of our 2014 harvest to support a cider release in 2015. We make our ciders worth the time invested in them.
Our 2015-vintage release is available in kegs only. It is now appearing on draft in Whole Foods Market stores in Wisconsin and select stores in Chicago — those with tap lines.
We have started releasing The Cider Farm Classic Dry cider, made from a blend of our tart Liberty apples with our tannic English cider varieties of Major, Sommerset Redstreak, Kingston Black, Dabinett, and Chisel Jersey. These give the cider mouthfeel and complexity that table apples will never yield. Our hopped cider is called Equinox for the hops used that push this cider toward a Savingon Blanc. We will have limited releases of our Oak-Aged Cider that is almost like drinking a really refreshing lightly oaked Chardonnay. All are made with only organic apples.
In the fall, we’ll be releasing our Cyser made with local honey from Queen Bee Honey.
If you visit Farmhouse Taverns in Chicago or Evanston, as well as their Farm Bar in Chicago’s Lakeview neighborhood, and ask for the Farmhouse ciders you are drinking our cider since we private label cider for them.
Please join our mailing list to learn the specific restaurants that will be serving The Cider Farm ciders on tap. Always ask the wait staff, “Do you carry The Cider Farm ciders?” If not, they should!