In a journey that began with an old apple press and a spontaneous experiment, the team behind B&E Ciderworks—co-owners Nick, his wife Sam, and Andy—are crafting ciders that are as rooted in community and tradition as they are in flavor. The project took root after Andy refurbished an antique barrel press and Nick showed up with a batch of apples from a produce auction. That initial experiment yielded just one carboy of cider, but it was enough to spark an idea and set the foundation for what would become B&E Ciderworks three years later.

B&E Ciderworks prides itself on a "traditional" approach to cidermaking. The focus is on using 100% juice and natural ingredients, staying away from sulfites and sorbates often found in mass-produced ciders. They describe their philosophy as making cider the way it would have been made a century ago, with a focus on simplicity and pure flavor. This dedication to tradition is evident in their single-varietal ciders, which have included Crispin, Granny Smith, and Macintosh apples.

The cidery's location in Macedon, New York—nestled between Canandaigua Lake and Lake Ontario—provides access to some of the best apple-growing regions in the state. B&E Ciderworks partners with small, local farms, including an orchard where Nick once worked and planted trees. This personal connection ensures their ciders are as local as possible, often sourced from farms just a few towns away.

Their creative process is a true community effort. Nick and Andy often host gatherings where friends and neighbors taste small batches and provide feedback. They use score sheets to gather notes on flavor, sweetness, and overall quality, a method that led to the creation of their flagship cider, "Crasher." This community input is a constant source of inspiration, even leading to new products like their seasonal mulled cider, which was born from a request from people at their local market.

Like many up-and-coming cidermakers, B&E Ciderworks has faced its share of challenges. One of the most memorable was an equipment failure with their refurbished wooden press, which broke mid-press. They overcame the issue by enlisting a neighbor's help to weld a new steel support beam, allowing them to continue and fulfill their orders.

Looking forward, their main goal is to establish a tasting room. They've received significant community feedback from people eager to visit, taste their ciders, and have a place to gather. This vision aligns with a broader trend in the craft beverage industry, where tasting rooms are seen as crucial for building a brand, fostering a loyal customer base, and creating a unique community culture. In the meantime, they are focused on perfecting their fall line and continuing to grow their brand.