CIDER + FALL = CIDER SEASON
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Massachusetts, 1991: It started with a dream, or rather...two dreams. Two young brothers, Ross and Matt Brockman, awoke at the exact moment. Both had experienced similar visions. “Unfiltered Craft Cider!”, they both exclaimed, in unison. After years of twists and turns, Downeast was born in a dorm room at Bates College. Years of recipe tweaking on an old orchard in Maine led them to unfiltered Original Blend in 2011.
We believe that to have legs in this business, you must constantly innovate, adapt and change. We are always looking for ways to push the envelope with our hard ciders, and the Cider House is at the forefront of this innovative spirit.
Shacksbury is a cidery located in the Champlain Valley of Vermont, a place defined by community and an outdoor active lifestyle. As Vermonters, they thrive on nature. Shacksbury is no exception. They make organic and complex ciders that are always pushing forward, while never straying far from that natural beauty their home state is known for. .
Graft was created by siblings Kyle & Sara Sherrer to develop a new kind of cider company. Their concept was two-fold: paying respect to old-world style of cider making while simultaneously experimenting with modern brewing techniques. All of Graft’s ciders employ century-old European traditions of using wild yeast and bacteria to ferment to dryness. They then harness the flavor profiles created from this style of natural cider and develop unique and innovative styles which take a nod from some of the best craft beer producers in the world.