At The Cider Farm we spent 13 years grafting and growing true cider apples organically to produce our ciders and apple 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 our products, but we are seeking the finest quality. We make our ciders worth the time invested in them! We offer “cider refreshment with wine complexity!” Read about each of our ciders following where to find them.
Where Can I Find The Cider Farm Cider?
You can now enjoy our ciders on tap in select restaurants and Whole Foods Markets with tap lines in Madison, Milwaukee, and Chicago. We are releasing our “Classic Dry” cider as well as four other dry ciders and one cyser, all described below. Next year we will be adding bottled ciders made from our 2016 harvest. Watch our website for updates, join us on Facebook, Instagram, Twitter, BeerMenus, Untappd and join our mailing list.
In Madison, our “Classic Dry”, “Equinox” and “Oak-Aged” ciders rotate in and out at restaurants such as Lucille, Forequarter, The Old Fashioned, Jac’s, HopCat, and Brasserie V and at Whole Foods Market in Madison. Yes, Whole Foods Madison has tap lines – six of them!
Milwaukee and nearby
We will be in Milwaukee on March 22nd at Lost Valley Cider, Wisconsin’s first and only cider bar, to tell you our story and share with you our ciders and apple brandy that evening. We’ll be pouring Tremlett’s – our smallest and most popular release. This will be its first pouring outside of Chicago, where it is selling fast. Find our ciders on tap at 8th Street Ale House in Sheboygan, where it was the “go-to cider” during last year’s Cider Week. Find Classic Dry, Oak-aged, Equinox ciders and now our Cyser rotating in and out at taps at the Whole Foods Market-Wauwatosa, Whole Foods Market Milwaukee, My Sugar Maple, Palm’s Bistro and Bar, and Palomino.
Only in Chicago are cider connoisseurs enjoying our rarest release, Tremlett’s. Tremlett’s and our other fine ciders below rotate at Lula Cafe, Webster’s Wine Bar, SmallBar, The Northman, (Chicago’s first cider pub and bistro), The Publican, Pub Royale and several Whole Foods Markets such as South Loop, Lincoln Park, West Loop and Willowbrook, as well as Binny’s Lincoln Park store.
If you visit Farmhouse Taverns in Chicago or Evanston, as well as their Farm Bar in Chicago’s Lakeview neighborhood (West Wellington Ave.), and ask for the Farmhouse ciders, you are drinking ciders we make with and for them exclusively.
About Our Ciders
All apples in our five ciders are certified organic.
- Our Classic Dry Cider includes a blend of five English cider apples, all known for their tannin profiles. These tannic apples give the cider complexity and mouthfeel unlike any table apple. These apples are Major, Kingston Black, Somerset Redstreak, Chisel Jersey and Dabinett. The base apple is Liberty, a tart apple developed by Cornell University, that gives the cider the acids and sugars needed to blend with the tannins. 5.9% Alcohol by Volume (ABV)
- Tremlett’s is a blend of Tremlett’s Bitter– an English cider apple that lives up to its name!– with the tart and aromatic Priscilla apple. Cider connoisseurs immediately recognize that this is special. It is also our most limited release. 5.7% ABV
- Our Oak-Aged Cider was aged for 2 months in medium-toast American oak and untoasted French oak, with 20% of the cider aged in our Apple Brandy barrel from our 2015 Brandy release. 5.4% ABV
- Equinox is our hopped cider, named for the Equinox hops we chose to give this cider herbaceous and lightly citrus aromas, that push the cider in the direction of a Sauvignon Blanc. Indeed, cider refreshment with wine complexity! 5.4% ABV
- Haralson Dry is named after the Haralson apple, a 100-year old Minnesota apple, organically grown by our friends Harry and Jackie Hoch just over the river in La Crescent, Minnesota. The Haralson apple is joined by Honey Gold and Regent apples and added tannins. 5.4% ABV
- Cyser – We fermented tart table apple juice with locally sourced, Wisconsin honey. Honey requires almost a year of aging to mellow the naturally bitter flavors resulting from its fermentation, which is why it is a much later release. Our cyser is off-dry and is 8.75% ABV.
Ask For It!
Please ask for The Cider Farm ciders when you are in restaurants and fine taverns. They listen!