Full Pour is a vibrantly creative  independent magazine celebrating the diverse world of beverage culture: from wine to beer to spirits and, last but not least, to cider. New York Cider was promoted in the Spring 2024 issue of Full Pour!

NYCA attended the release party (which was also a celebration of Full Pour’s first anniversary!) on April 3 at Community Wine & Spirits in Chelsea, alongside its fellow issue partners Asti DOCG and Sorel Liqueur. NYCA poured a wide selection of ciders from Graft Cider, Hudson North Cider Co., Indian Ladder Farms Cidery & Brewery, Pennings Farm Cidery, and SteamPunk Cider.

Attendees of this intimate, invite-only event included New York City-based beverage writers and editors, sommeliers, influencers, shop owners, and hospitality professionals. They were excited to get to know New York Ciders better by tasting the entire range, from dry to sweet, from traditional to fruited. As they progressed through their tastings, each person came to realize the sheer diversity of cider and the huge potential it has to carve a space for itself in the beverage industry and in the collective craft beverage consciousness. Safe to say, every attendee walked away from the New York Cider table thinking and talking about cider.

You can purchase the Spring ‘24 issue of Full Pour here.

Thank you all for coming to the New York Cider Association’s Annual Members’ Meeting for 2024! Held at the Albany Institute of History & Art, the meeting was a celebration of the history and artistry that goes into cidermaking. 

After a year of rebuilding and growth in 2023, NYCA shows “no sign of slowing down,” according to President of the Board Jonathan Oakes. 

• The release of the New York Cider Trail app this month aims to increase tasting room traffic by allowing users to construct itineraries from cidery to cidery, and alert them to special events and deals

• The long-awaited rollout of the New York State of Cider seal informs consumers that the cider they are drinking is made 100% from New York-grown apples

• NYCA is gearing up for events throughout the year all over the state to connect with consumers and elevate New York Cider presence

All of these developments are aimed at expanding the cider market by raising consumer awareness and emphasizing the strong link between New York and its cider. With these efforts, NYCA has deftly planted the seeds for sustained growth. 

The New York Cider Association has also been making large strides in the government and policy realms as

an advocate for cidermakers on the state and federal level. 

• New York State Liquor Authority Commissioner Lily Fan attended the Annual Members’ Meeting for a Q&A session, where members were able to get to know her and her plans for the SLA

• While in Albany, members of the board also met with representatives from state and federal legislators’ offices to advocate for the BUBBLE Bill and other cider-focused legislation

Of course, none of this growth would have been possible without the support and effort of NYCA members. NYCA asks every member to bolster this astronomical progress and get active by joining a committee to build out NYCA’s efforts in research & education, membership, marketing, legislation, and finance. With its members’ continued support, NYCA can truly let the world know that New York is the State of Cider.

The American Cider Association recently announced that sixteen individuals successfully passed the Certified Pommelier examination held at CiderCon® 2024 in Portland, Oregon in January. Of those sixteen, two very special individuals represent us here in New York. Learn their stories below:

Olivia Yi

Cider and wine culture has always been a part of Olivia Yi's life, surrounding her dinner table with its presence. A tiny glass served as a gateway to taste and experience both food and beverage. One aspect she's particularly grateful to her family for is their insistence on presence and awareness at the dinner table, encouraging her to be mindful of the meal and its pairings. In many ways, Olivia always felt a gravitational pull towards the food and beverage industry.

Following some experimental home brewing and fermenting during college, Olivia's father recruited her to work summers, furthering her career in the cider world immediately after graduation. For four and a half years, she honed her skills at Brooklyn Cider House, guided by her father's expertise and her own hands-on experiences in the orchard, tasting room, and cidery. With a Pommelier certification under her belt, Olivia now seeks to deepen her knowledge of cider and apples while reconnecting with her roots by delving into traditional Korean fermentation techniques.

Currently on a three-month stay in Korea, Olivia is immersing herself in classes on traditional Korean food, visiting makgeolli producers, and exploring meju factories, absorbing all she can before returning to the States. Her current aspiration is to gain a deeper understanding of fermentation while continuing to support cider makers and heirloom apples.

Adrian Luna

Adrian Luna's journey into the world of cider began in 2016 during a visit to the UK, where he encountered his first taste of the beverage. Prior to that, cider had been a completely unfamiliar concept to him, but he was immediately captivated by its flavors. Four years later, Adrian's interest in cider was reignited when he and two friends decided to host an Instagram Live show reviewing alcoholic beverages, stumbling upon cider once again. The positive feedback they received from the cider community prompted them to turn their live show into a weekly event.

Eager to delve deeper into the world of cider and connect with its community, Adrian and his friends embarked on a journey across the country to visit various cideries. They launched a YouTube series where they interviewed cider makers, showcased their products, and shared their stories. As their popularity grew, Adrian's passion for cider and its community intensified. While his friends pursued different paths, Adrian remained dedicated to cider and kept their brand alive, adopting the online persona of the "Hard Cider Guy."

In 2023, Adrian's dedication and enthusiasm for cider was recognized when he was awarded the Cider is for Everyone scholarship by the American Cider Association. Attending CiderCon® that year allowed his cider network to expand exponentially. In January 2024, Adrian's journey in the cider industry reached a new milestone when he was hired by the New York Cider Association as the Membership and Communications Coordinator, enabling him to fully utilize his passion for cider.

Adrian feels honored not only to have achieved the rank of Pommelier but also to be among the first 100 Pommeliers in history. He plans to actively engage with this certification, further refining his palate. His future plans include hosting cider and food pairings, judging at cider events, raising awareness about cider, and co-curating cider competitions in the East Coast.

Allison and Michael’s story is one of resiliency. They are the husband and wife power couple that own and operate Apple Barrel Orchards, located in Penn Yan, New York. Allison is a fourth generation farmer, who purchased the farm from her parents in 2020. Allison is the first woman in her family to run the farm since its inception back in the 1900’s! She purchased her farm in mid March of 2020 while the COVID pandemic was unfolding. As one may guess, the pandemic threw a wrench in her and Michael’s plans. However, they did not allow an obstacle to deter them from their goals and ambitions.

Fortunately, their u-pick operation and farm store kept them afloat during the pandemic. Michael, had already been enrolled in the Viticulture and Wine Technology program at Finger Lakes Community College with plans to expand the current business by adding a cidery to the farm. With that goal in mind, Michael and Allison planted a new orchard in 2021 with specific heirloom apples for fermenting and began making cider commercially in 2023. This venture has turned out to be a rewarding one for the couple, as they have many frequent flyers in their taproom.

One of their hopes is to be a part of the cider revolution in the Finger Lakes. They believe that with all the rich heritage apples in their region, cider should be just as popular as wine is in the Finger Lakes. Allison and Michael both plan on keeping their cidery small scale, as there are parts of their craftsmanship that they are never willing to give up. Allison wants her patrons to feel at home when they visit and experience the farm and now cidery through shared stories of her family’s history here. Michael likes being able to point to a tree and tell someone that is where his cider came from and has enjoyed seeing how the different dessert and heirloom apples take shape and evolve through the fermentation process, each having their own unique flavor while highlighting the characteristics of apples grown in the Finger Lakes region.

Amidst the trials of navigating a global pandemic, the expansion of their business, and venturing into uncharted territory; Apple Barrel Orchards has not only endured but flourished. Raise a glass in celebration of their unwavering dedication and unwritten chapters yet to unfold.

The BUBBLE Bill, or as it’s known officially, the Bubble Tax Modernization Act of 2024 (HR 7029), is top of mind at the federal level for cider legislation this year. Introduced by Representatives Earl Blumenauer (OR-D) & Mike Kelly (PA-R), this bill will fix a tax disparity for carbonated lower-alcohol wines, ciders, and meads made with fruit. If the bill gets passed, cidermakers will be able to make sparkling ciders with innovative fruit flavors, without a prohibitively high tax rate attached.

Read the complete bill here and contact your Congressional representatives at the American Cider Association website.

Foraged cider entered the spotlight at CiderCon 2024 with the panel “Foraged Fruit Project: A Discussion of Discovery.” This event was a combination tasting and conversation between researchers, cider foragers, and an enthusiastic crowd, moderated by NYCA’s very own Executive Director Scott Ramsey. Dr. Maria Kennedy of Rutgers University and Dr. Gregory Peck of Cornell University, with their undergraduate researchers, described their research into how fruit foraging fits into the landscape of New York Cider. Fruit foraging research is an important look into a small but fascinating part of the cider industry that speaks to the unique way that people interact with their natural environment. 

Cideries on both coasts were represented on the panel: from the Pacific Northwest, Kim Hamblin representing Art+Science Cider and Wine and Sager Small representing Mast Year Cider, as well as Steve Selin from Ithaca, New York’s South Hill Cider. Participants got to taste ciders and perries from all three, paired with the wild stories of their foraging. Through these stories, these cidermakers talked about the unique landscape of cider foraging. There are the uncertainties of foraging on public land, and the struggles of gaining permission to collect on private land. There’s also the task of finding apple trees in the first place (spot them when they flower in the spring—nothing else looks like them!). Then, of course, there’s the process of foraging from enough different trees to achieve the right blend of acid and tannin for that perfect profile. Panelists and participants also talked about the accessibility of foraging. Foraging can be challenging—besides the trouble of physically accessing the apples, the act requires careful research and negotiation. At NYCA, we hope to facilitate continued discussion amongst our foraging members. 

After all, overcoming the obstacles makes the success (but maybe not the cider) all the more sweeter, for foragers. The joys of foraging are endless, and every panelist’s story was told with no end of laughter. Foraging has a wildness to it that expands the boundaries of what we consider cider. This is reflected in unorthodox harvest methods, in artful labels, and the ways in which the cideries were begun and continue to operate. Most of all, the creative and natural spirit of foraging is reflected in the unique profiles of ciders made from blends of apples that often don’t even have names. Foraged fruit connects the creativity of the cidermaker to the splendor of the natural world, resulting in a cider that brings a beautifully wild taste to the cider consumer. 

The Government Affairs Committee of the New York Cider Association recently met with Commissioner Lily Fan and her esteemed team at the New York State Liquor Authority (NYSLA) on February 5th. The team convened in Albany for a meet-and-greet session with Commissioner Fan, who has been steering the ship at NYSLA since her appointment by Governor Hochul last summer.

In attendance were key figures from the NYSLA team including Bill Crowley, Shannon Kearney Sarfoh, Paul Karamanol, and Lisa Ogden, among others. The agenda was set for both an informal introduction and a deep dive into the world of New York Cider.

Our committee took the opportunity to paint a vivid picture of our industry's rich history, showcasing its exponential growth and the invaluable contribution it makes to New York State's agricultural and craft beverage landscapes. We didn't shy away from discussing the challenges we face as small business owners, and were met with understanding and support from Chairwoman Fan and her team.

What struck us most was Commissioner Fan's emphasis on the importance of our stories. She noted that the narratives shared by our member producers and growers offer invaluable context for the work they do at NYSLA. This sentiment spotlights the significance of our collective voice in driving positive change for our industry.

We are excited to embark on a journey of deeper engagement and relationship-building with all of our members. Your stories and experiences will serve as powerful tools as we navigate the path forward together, addressing the needs of our industry in partnership with the NYSLA.

We invite you to share your insights and aspirations with us as we cultivate this relationship with Chairwoman Fan and the NYSLA team. Together, we will pave the way for a brighter future for the New York Cider industry.

It was a blast to see you all at the New York Cider Pop-up during Cidercon! Held at the Metropolitan Tavern Ballroom just a walk away from the Oregon Convention Center, it was a cozy get-together for New York cidermakers to chill out, chat, and share cider after a busy day at this inter-state and international conference. New York cideries turned out in huge numbers for Portland this year—we salute your hard work getting there despite the snowstorms, cancellations, and the half-inch sheet of ice coating the sidewalks! We hope you all got to see old friends and make new ones—we sure did!

This year’s Cidercon hosted 1,100 attendees from 40 states and 14 different countries. Because of all your hard work, we got to show them all the top-notch quality and wide diversity of New York Cider, from the Niagara Frontier to the Finger Lakes to the Catskills to the Hudson Valley to Long Island and to New York City. The cideries represented included Angry Orchard, Blake's Hard Cider, Brooklyn Cider House, Clarksburg Cider, Graft Cider, Grisamore Cider, Hudson North Cider Co., Hudson Valley Farmhouse Cider, Indian Ladder Farms Cider, Little Apple Cidery, Merchants Daughter Cider, Nine Pin Cider, Original Sin Cider, Pennings Farm Cidery, Seminary Hill Cider, South Hill Cider, Steampunk Cider, and Treasury Cider. Together, we all showed Portland exactly why New York is called the Big Apple.

If you were there and posted about it, make sure to tag us @newyorkcider so we can check it out! If you missed it, make sure to come to Cidercon 2025 in Chicago, Illinois for another year of this unforgettable experience!

This event was produced by the New York Cider Association in collaboration with BevFluence and made possible with the partnership of Angry Orchard.

Hannah Ferguson recently achieved a remarkable milestone, emerging as the founder of Ohio's inaugural black and female-owned cidery. The entrepreneur stands as the driving force behind D.O.P.E. Cider House and Winery, located in Youngstown, Ohio.

The acronym "DOPE" captures the heart and soul of Hannah's establishment: Dwelling On Positive Energy. It serves as a testament to her commitment to infuse positivity into every aspect of her brand. With a decade-long foundation in wine and cider making, Hannah embarked on her entrepreneurial journey with a wealth of expertise and passion.

Her story of perseverance serves as a reminder that the world of cider is inclusive and welcoming to all. As Denis Waitley stated, "As long as we are persistent in our pursuit of our deepest destiny, we will continue to grow." Hannah's journey exemplifies the potential in dedication and unyielding determination.

Introducing Nick and Lindsey, the dynamic duo behind Buried Barrel Hard Cider! Nick, coming from a lineage of third-generation dairy farmers, inherited an expansive apple orchard from his grandfather, dating back to 1969. With over 100 acres of flourishing apple trees, Nick's grandfather transformed surplus apples into a niche venture – a you-pick orchard supplemented by hard cider.

Fond memories of his grandfather's cider lingered in Nick's mind, with countless anecdotes from locals praising its exceptional taste. After sampling one of his grandfather's aged batches, aged for 18 years, Nick's passion for cider-making ignited. Encouraged by the success of his initial batch, Nick advocated for the preservation of apple trees on the family land, dedicating himself to resurrecting his grandfather's legacy. Thus, Buried Barrel Hard Cider was born, a homage to tradition and quality craftsmanship.

In the early stages of Buried Barrel's journey, fate intervened when Nick crossed paths with Lindsey, a beacon of warmth and capability. Five years later, their bond has blossomed into an engagement! Lindsey has assumed a pivotal role in the cidery's operations. Spearheading day-to-day activities, social media outreach, coordination, and marketing initiatives, Lindsey brings a vibrant energy to Buried Barrel.

More than just a cidery, Nick and Lindsey envision Buried Barrel as a welcoming haven for all. Their inclusive nature extends to furry friends and little ones, fostering a community of acceptance and kindness. While currently operating seasonally from May to June and September to October, their aspirations soar higher, aiming to extend their reach and welcome patrons year-round.

With Nick's heritage and Lindsey's drive, Buried Barrel Hard Cider promises not only exceptional libations but a testament to the enduring spirit of family tradition and innovation. Cheers to the journey ahead!