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.

Nestled on the east side of Keuka Lake in the heart of the Finger Lakes, Sylvan Farm & Cider is more than just a cidery; it's the culmination of a lifelong journey for Josh and Charlie. Their story is a blend of rooted tradition, unexpected detours, and a shared passion for crafting cider that truly speaks of its unique origins.

Charlie's connection to the land runs deep. He grew up on the very farm where Sylvan Cider now operates, a place his grandparents first acquired in the 1970s. As a child, his "first apple association" involved shaking wild apple trees and "fighting the cows" for fruit to make sweet cider. His path, however, took him away from the farm for a time.

After studying communication in Pennsylvania, he earned a master's in theology, worked in international community development, and even served as a minister. He eventually found himself in the San Francisco tech world before realizing he belonged back on a farm. This journey led him to a biodynamic heirloom apple farm in Mendocino County, California, where he would meet his partner, Josh.

Josh's background is equally rich and diverse. An art teacher for a decade in Memphis and Arkansas, he also had a passion for farming. He worked at an educational farm a few miles from Charlie, and the two quickly realized they shared a common vision. Josh's expertise in photography and graphic design has become a cornerstone of Sylvan Cider, with his artistic vision defining the beautiful and distinctive labels that adorn each bottle.

Charlie notes, "It's pretty amazing to not have to hire a design company, but to have someone who's actually part of the project." This unique collaboration allows Charlie to focus on the cider-making process and cellar work, while Josh oversees the orchard management and all the creative marketing, a partnership they affectionately call a way to "split the stress and responsibility."

Sylvan Cider's philosophy is rooted in a deep respect for their "more than human neighbors." They see their farming as a collaborative process with the ecological web of life, making cider from fruits that naturally thrive on their land. While they are in the process of planting an orchard of traditional bittersweet cider apples and perry pears, they currently focus on using fruit from wild and feral trees found within a mile of their cidery. The joys of this approach are immense, including the creative process of tasting and blending fruit from dozens of different trees. "It's the joy of discovery," Charlie explains, noting that every year and every tree is different. He also finds a profound, almost spiritual connection in working with ancient trees, some of which are over 100 or 200 years old. This unique method also presents its share of challenges. Wild foraging is a physically demanding process, requiring them to prune ancient trees, gather fruit from thorny bushes, and race against deer to collect the apples at their peak ripeness. The unpredictability of the harvest means they must constantly be on the lookout for a single ripe tree in the middle of the woods. Yet, this dedication results in ciders that are "completely unique and also a true expression of the landscape."

Looking ahead, Josh and Charlie are focused on growing their business while staying true to their values. In the near term, they're excited about bottling their first Pommeau. They're also in the process of building their house by hand. Their long-term vision includes creating a space on the farm for cider tastings, offering guests the chance to pair their ciders with local cheeses and other Finger Lakes foods. They also hope to incorporate animals like sheep or pigs to graze under the trees.

They also hope to share their peaceful, rural setting with others, especially those who may not feel at home in the country. "It's kind of unusual as queer, you know, gay men to be farmers in general," Charlie acknowledges, "but for us, we love living where we do in this kind of peaceful setting." They envision Sylvan Farm & Cider as a safe and welcoming space for everyone, where people can come to experience nature, enjoy fantastic cider, and connect with the land.

Finally, for those just starting their cider-making journey, Charlie's advice is simple yet profound: "Seek out real-world educational experience... ask all the dumb questions." He also stresses the importance of starting small and not taking on too much debt, ensuring that the passion and values that led you to cider in the first place don't get lost along the way.

FOR IMMEDIATE RELEASE

CONTACT: Scott Ramsey

PHONE: (646) 772-5871

EMAIL: scott@newyorkcider.org

ASSEMBLYWOMAN DONNA LUPARDO HONORS 10 YEARS OF

THE NEW YORK CIDER ASSOCIATION AT STONE RIDGE ORCHARD

(Stone Ridge, NY_July 21, 2025) – This past Saturday, Assemblymember Donna Lupardo (123rd AD) joined New York Cider Association Executive Director Scott Ramsey and founding member Elizabeth Ryan of Hudson Valley Farmhouse Cider to commemorate a decade of progress for New York’s cider industry. The gathering took place at the historic Stone Ridge Orchard, owned by Elizabeth Ryan, one of the state’s pioneering cider producers, to celebrate a resolution introduced by Assemblywoman Lupardo in the New York State Assembly recognizing the 10th anniversary of the New York Cider Association.

“Here’s to the NY Cider Association on their 10th Anniversary!” said Assemblymember Lupardo. “As a co-sponsor of the original Farm Cidery Law of 2013, I am thrilled to see NY Cider’s amazing growth, now with over 100 active producers. The Association is to be commended for helping build NY’s successful cider industry, including their work with me and Senator Skoufis on legislation allowing Direct-to-Consumer shipment of their products. Thank you to Liz Ryan and everyone at Hudson Valley Farmhouse Cider at Stone Ridge Orchard for hosting us.”

“As a founding cidermaker of the New York Cider Association, I’m deeply proud of the massive progress we’ve made in just 10 short years as we work to return New York to its rightful drink. From a handful of small producers to a vibrant statewide community of over 100 cidermakers of all sizes, this industry is helping build prosperity for farms, families, and craft beverage businesses across New York. We are especially grateful to Assemblymember Lupardo for her continued leadership and recognition of our hardworking community,” says Elizabeth Ryan, owner of Hudson Valley Farmhouse Cider and a founding member of the Association.

Scott Ramsey, New York Cider Association Executive Director Cider added, “This milestone is not only a celebration of how far the NY Cider industry has come due in large part to the tremendous partnerships we have with such insightful leaders like Assemblywoman Lupardo, but it’s also a moment to recognize the incredible vision, labor, and collaboration behind all of it. From legislative wins like the Farm Cidery Law to recent Direct-to-Consumer shipping approval, New York continues to lead the nation in cider innovation, advocacy, and quality. The New York Cider Association is proud to carry that momentum into the next decade.”

About the New York Cider Association

Founded in 2015 and celebrating ten years, the New York Cider Association is dedicated to cultivating the NY Cider industry by elevating the awareness, quality, and accessibility of NY Cider. Representing a diverse network of cider makers, growers, and industry stakeholders, NYCA advocates for policies that support the industry, fosters education, and promotes NY Cider as a premier craft beverage. For more information, visit www.newyorkcider.org

When Karl duHoffmann left the world of theater behind, it wasn’t because he had run out of stages to perform on; it was because he’d found something else worth spotlighting: the transformative magic of apples. 

Karl’s journey into cider began as an experiment; a curiosity shared with his friend Andrew Emig. What started as a hobby in distilling turned into something much more enduring. They sourced juice from the legendary Soons Orchards and distilled small batches of brandy at Tuttletown Spirits. As barrels filled, they discovered something even more compelling than the brandy itself: Pommeau. 

“The Pommeau was just… beautiful,” Karl remembers. “We tasted it a few years in, and we were like, "Yeah. This is something.’” That something became the backbone of what would evolve into Orchard Hill Cider Mill. With the addition of Jeffrey Soons, Karl and Andrew officially moved from hobbyists to cidermakers. 

Orchard Hill was never about trends. It was about taste, time, and terroir. Having worked with well-known sommeliers in Michelin rated restaurants in the world of fine wine influenced the cidermaking approach at Orchard Hill. Orchard Hill doesn’t chase the market—it honors it. “We’re very purist, very old school,” Karl says. “We don’t use additives. No concentrates. No dilution. Just great fruit, traditional methods, and patience.” 

Their estate-grown apples, 99% of which are cultivated at Soons, serve as the foundation for Karl’s favorite offerings: the iconic Red Label (a bottle-conditioned, non-disgorged cider), the bittersweet-forward Bitters & Sharps, and of course, the trailblazing Ten66 Pommeau. “We were the first to really bring it to market in a meaningful way,” Karl says proudly. “It’s the Pommeau that launched a thousand others.” 

Orchard Hill’s approach is marked by intention. Ciders are aged oxidatively with pump-overs, developing complexity and body in a world that often prizes speed and sweetness. Even bottling is deliberate. “Cans just don’t do cider justice,” Karl says, unflinchingly. “There’s beauty in a bottle. There's age-ability. There’s ceremony.” 

But Karl is not immune to the pressures facing small producers. “The market is contracting. Distribution is tough. The industry is in survival mode,” he says candidly. Yet his solution isn’t retreat, it’s reach. “I’d love to see Orchard Hill grow its footprint, get more bottles out, build up our club. Get Ten66 into the world.” 

In a cider industry wrestling with change, Karl duHoffmann is a voice of experience and resilience. He champions substance over flash, quality over quantity. “You don’t need everything figured out to start. “We didn’t have cider apples, or equipment, or capital,” he says. “But if you want to do it, do it. You’ll figure it out.” 

In that spirit, Orchard Hill Cider Mill is not just cidery; it’s a story of transformation, from stage lights to cellar barrels, driven by curiosity and sustained by craft. For Karl, the show is just getting started. 

FOR IMMEDIATE RELEASE

CONTACT: Scott Ramsey

PHONE: (646) 772-5871

EMAIL: scott@newyorkcider.org

NY CIDER CELEBRATES 10 YEARS OF INDUSTRY LEADERSHIP

AT NY SENATE CIDER DAY

Senator May and Assemblywoman Lupardo Honor the Association with Resolutions

(Albany, NY_May 27, 2025) Last week, the New York Cider Association was honored at the State Capitol during NY Senate Cider Day, a milestone moment celebrating a decade of progress for NY Cider’s industry. The occasion marked not only ten years of statewide industry advocacy and growth, but also the recent and hard-fought success of Direct-to-Consumer (DTC) shipping for spirits and cider, a game-changing win for NY’s farm-based producers. In recognition of this pivotal anniversary, Senator Rachel May and Assemblywoman Donna Lupardo introduced resolutions that were adopted by both chambers of the New York State Legislature, honoring the Association and its members’ contributions to New York agriculture, small business, and craft beverage innovation.

“NY Senate Cider Day at the Capitol was more than a celebration – it was a well-deserved moment of pride and reflection for our members. For ten years, this Association has worked tirelessly side-by-side with cider makers, growers, industry partners, and legislators to deliver on our mission of cultivating this industry. The resolutions from Senator May and Assemblywoman Lupardo reaffirm that cider has a powerful story to tell, and New York is the best place to tell it,” said Scott Ramsey, Executive Director of the New York Cider Association.

“Upstate New York is a prime location for apple growing, and we are fortunate to have many orchards and apple products in our region, including hard cider. We celebrate the 10th anniversary of the New York State Cider Association, which has worked hard to advocate for the cider industry. Cider is now thriving, thanks to their relentless efforts and recent legislation allowing direct shipment to consumers. I was thrilled to welcome cideries from all over New York to my annual ‘New York State of Cider’ celebration. This event is a wonderful reminder of how lucky we are to have such exceptional cideries producing some of the best hard cider in the country,” said Senator Rachel May.

“Here’s to the NY Cider Association on their 10th Anniversary! As a co-sponsor of the original Farm Cidery Law of 2013, I am thrilled to see NY Cider’s amazing growth, with nearly 100 active producers. The Association is to be commended for helping build NY’s successful cider industry, including their work with me on legislation allowing Direct-to-Consumer shipment of their products,” said Assemblymember Donna Lupardo.

"New York's cideries sit at the intersection of tourism, agriculture, and small business, and direct-to-consumer shipping was a correction after years of the state ignoring what our hardworking small business owners needed. I'm glad to celebrate the ten-year anniversary of the New York Cider Association in the legislature as well as the continued success of this important piece of legislation,” said Senator James Skoufis.

NY Senate Cider Day featured tastings from NY Cider makers across the state, showcasing the diversity, craft, and regional flavor of ciders made from New York grown apples. Legislators and staff were invited to meet producers, taste their offerings, and learn more about the industry’s economic and agricultural impact from rural job creation and land stewardship to culinary tourism and beyond.

About the New York Cider Association

The New York Cider Association is celebrating ten years as the statewide trade organization representing cider makers, growers, and their industry stakeholders across the NY Cider ecosystem. Through market development programming, education, and legislative advocacy, the Association works to support a vibrant cider industry rooted in agriculture and built for growth. Learn more by downloading the NY Cider Trail app or visit www.newyorkcider.org

What begins as a dream among friends, often over a few good drinks, can sometimes turn into something unexpectedly extraordinary. For Nate Carson, co-founder and cidermaker at Uncommon Kin Cidery, that’s exactly how the journey began.

Nate and his close friends, childhood companions from Pennsylvania, were looking for a way out of the corporate grind. They craved something more meaningful, more grounded. As fate would have it, one of them had access to a family property dotted with old apple trees in upstate New York. A casual visit to the Confer property became a turning point, and before long, cider started flowing and so did ideas.

Having come from the craft beer world, Nate brought a brewer’s instinct and a love for fermentation. His longtime friend Caleb Confer, with a background in home winemaking and landscaping, added a keen sense of terroir and heritage. The two, along with Caleb’s brother CJ, father Corey Sr., and at the time a few other friends began nurturing those old apple trees. They realized they had stumbled upon something far bigger than a weekend hobby.

The most rewarding part for Nate? “It’s watching a shared dream with your closest friends evolve into a real, tangible passion,” he says. “We’re doing something we love and we’re doing it together.”

Today, Uncommon Kin is known for its hands-on, small-batch cider. Each bottle is hand-pressed and tells a story of community, collaboration, and place. Their tasting room in New Berlin, NY is open Saturdays and Sundays from 2–8 PM, welcoming guests into the heart of the orchard experience.

While they’ve just started making their way into restaurants, Nate and the crew remain deeply connected to their roots, literally and figuratively. They plan to expand online sales in the near future, but for now, much of their cider remains a local treasure.

Looking ahead, Nate hopes to see Uncommon Kin become a sustainable, thriving business for all involved—something that grows in both reach and recognition while staying true to its community-driven beginnings.

With every pour, Uncommon Kin raises a glass to friendship, hard work, and the joy of building something meaningful together.

For siblings Steve (SJ) and Tori Pennings, cider isn’t just a business—it’s a family legacy. Nestled in the heart of the Hudson Valley, Pennings Farm Cidery is the result of generations of hard work, perseverance, and an unwavering commitment to crafting exceptional ciders.

Their journey began long before they were born, when their grandfather, a tulip salesman from Holland, planted roots in Warwick, NY as a dairy farmer. As the dairy industry shifted, he transitioned to apple orchards, setting the stage for what would later become a thriving cider business.

In 2015, SJ still in college and needing an internship to graduate, proposed a bold idea: why not turn his family's orchard into a cider destination? With his university’s approval, he and Tori set off on a cross-country cidery tour, learning from some of the best in the industry. From Oregon to New York, their journey shaped the vision for what would become Pennings Farm Cidery.

By 2016, they opened their taproom, and almost overnight, the response was electric. The cidery became a hub for locals and visitors alike, drawn not just by the incredible variety of ciders crafted from apples grown on their farm; but also by the atmosphere, featuring live music, brick oven pizza, and breathtaking orchard views.

For SJ, one of the most rewarding aspects of the business has been witnessing its evolution firsthand. From childhood memories of watching his parents and grandparents work the land to now leading a thriving cider operation, he has seen the family's hard work pay off.

Today, Pennings Farm Cidery is more than just a cidery, it’s a community, a place where cider lovers can experience farm-to-glass innovation while feeling like part of the Pennings family. Looking ahead, SJ and Tori are focused on keeping their business sustainable and adaptable, ensuring that their family’s legacy continues to grow.

When asked for advice for aspiring cidermakers, SJ keeps it simple:

"Make sure you love this. If you love this and work your ass off, you’ll succeed. Especially in New York—there’s so much room for us to thrive together. Don’t be afraid to ask questions. Whether it’s other producers, Cornell, or the New York Cider Association, we all learn from each other.”

With a deep respect for tradition and a bold vision for the future, Pennings Farm Cidery is proof that passion and persistence can turn an orchard into an empire one cider at a time.

Some dreams start small, growing quietly in the corners of garages and basements before they bloom into something greater. For Dustin and Leann Beagell, what began as a simple experiment in home cidermaking has evolved into New Leaf Cider, a thriving business deeply rooted in family, community, and craftsmanship.

Dustin’s journey into cider started with a love for brewing and an even greater love for sharing something special with his wife. “My wife didn’t like beer – or maybe just the beer I was making – so I decided to try making a cider,” Dustin recalled. That first batch, known today as First Leaf, was a revelation. Both Dustin and Leann enjoyed it, and when they shared it with seasoned cider makers at an Albany farm cideries gathering, the positive feedback was overwhelming.

Timing, however, was not on their side. Just as New Leaf was taking shape, the COVID-19 pandemic threw a wrench into traditional business plans. Rather than stall, the Beagells adapted. Dustin bottled cider and delivered it door-to-door, while Leann tapped into her network to spread the word. They set up at farmers markets, offered samples, and built a following—one customer at a time. Soon, local bars began adding New Leaf to their taps, and momentum grew.

With demand rising, it was time to build a space of their own. True to their values, the Beagells made it a family affair. Dustin, his brothers, and his father constructed the production facility and tasting room themselves, shaping a space that reflected their dedication and vision. When New Leaf opened its doors in 2023, they were blown away by the community’s response—over 2,000 people showed up to celebrate. “Seeing so many people we know and love, supporting us and embracing this dream—it was incredible,” Leann said.

Rooted in Community

New Leaf Cider is more than just a cidery; it’s a testament to the power of relationships. The Beagells are passionate about supporting their local community, sourcing 100% New York State apples and collaborating with nearby farmers and artisans. From locally crafted charcuterie boards to ingredients sourced from their own backyard, everything they do is about strengthening ties with the region they call home.

And that sense of community extends beyond just sourcing ingredients—it’s at the heart of the experience they’ve created. Their taproom, located in Port Crane, NY, is designed to be a welcoming space for everyone. With live music, trivia nights, stand-up comedy, and games on the patio, New Leaf has become a place where families and friends can gather, relax, and enjoy great cider together.

Looking to the Future

Sustainability and thoughtful growth are key to New Leaf’s vision for the future. Dustin hopes to expand distribution throughout the Northeast, ensuring that New Leaf remains a regional brand that stays true to its roots. He also envisions more collaborations with local farmers and cheese makers, further deepening the connection between cider and the land that nurtures it.

For those aspiring to follow in his footsteps, Dustin’s advice is clear: never stop learning. He encourages new cider makers to seek out as much training as possible, from classes to certifications with institutions like the Cider Institute. “Cider making is an art,” he explains. “Every apple is different, every fermentation tells its own story. The more you listen to the fruit and the process, the better your cider will be.”

Join the New Leaf Cider Club

For cider lovers looking for a deeper connection to New Leaf, the Cider Club offers exclusive perks, including behind-the-scenes production tours, early access to new releases, and even opportunities to vote on new cider flavors and names. Membership isn’t just about great deals—it’s about becoming part of the New Leaf family and sharing in the passion that drives everything they do.

From a garage experiment to a bustling cidery, Dustin and Leann Beagell have shown that great things happen when passion, family, and community come together. And with every pour of New Leaf Cider, they continue to turn a new page in their story—one that is only just beginning.

At the heart of Brooklyn Cider House is a story of passion, dedication, and a relentless pursuit of excellence. Leading the charge in this evolution is Richard Yi, a cidermaker who was, in many ways, born into the craft. As the son of Peter Yi, a renowned figure in the cider industry, Richard was immersed in the world of apples, fermentation, and the pursuit of flavor from an early age.

Recognizing his son’s natural curiosity and ambition, Peter encouraged Richard to travel abroad and immerse himself in the art of winemaking and cidermaking. These global experiences shaped Richard’s approach, allowing him to bring back fresh ideas, refined techniques, and a deep appreciation for cider’s complexity. Returning to New York, he began his own cider production journey, eager to carve out his own legacy while continuing the family tradition.

Richard’s dedication to pushing the boundaries of cider is evident in every bottle. His ciders have already gained recognition in competitions, a testament to his innovative approach. But for Richard, it’s about more than just awards—he’s focused on building a long-term, sustainable brand identity that reflects his vision. Part of that includes plans to start vlogging his cidermaking journey, bringing audiences along for the ride as he experiments and refines his craft.

One of Richard’s deepest inspirations comes from his grandmother, whose passion for cooking taught him that great food—and great cider—is made with love and intention. Some of his most cherished memories involve sharing meals with family, pairing cider with her grilled mackerel and steamed egg. If it were up to him, he’d sell his cider alongside her dishes, bringing together three generations of craftsmanship.

Looking ahead, Richard envisions a revolution in the American cider industry over the next decade. He believes complex flavors will gain greater appreciation, rivaling even established beverage categories. Right now, his ciders remain in their experimental phase, but he looks forward to the day when his craft is fully honed. His favorite single varietals? Porter’s Perfection and crab apples—a nod to his preference for bold, nuanced flavors. Richard is eager to unveil the latest wave of Small Batch ciders crafted for his Cider Club, each one focused on experimentation and artistic expression in a different way.

His advice for aspiring cidermakers is simple but powerful: "To get good at making cider, you have to drink a lot of it—across different styles—to expand your palate."

The Brooklyn Cider House Legacy

Brooklyn Cider House’s roots trace back to an unforgettable experience in Spain’s Basque Country, where Peter Yi, a seasoned wine buyer, encountered something extraordinary. In the foothills of Urnieta and Hernani, he found a cider culture unlike anything he had seen before—cider flowing straight from the barrel, paired with simple yet incredible food, and an atmosphere filled with warmth and camaraderie. That moment sparked an idea: Could this experience be recreated in New York?

Determined to bring that magic home, Peter and his sister Susan Yi took a bold leap in 2014, leaving behind long-established careers to immerse themselves in apples, fermentation, and cidermaking. Their vision was clear: to craft natural, vibrant ciders that reflected both the traditions of Basque cider houses and the unique terroir of New York apples.

Their journey led them to revitalize Twin Star Orchards, where they established a cidery, tasting room, farmstand, and pavilion; quickly turning it into a destination for cider lovers. In just a few short years, Brooklyn Cider House has grown into a recognized name in the industry, with their award-winning ciders now available across New York, New Jersey, Connecticut, Maryland, Virginia, Washington, D.C., and Florida.

With Richard Yi now leading production, the future of Brooklyn Cider House looks brighter than ever. His passion for pushing the boundaries of flavor, coupled with his family’s commitment to quality, ensures that Brooklyn Cider House will continue to make an impact for years to come.

Here’s to the next chapter—one that promises even more innovation, creativity, and exceptional cider.

Ron Bixby’s fermentation journey started nearly 20 years ago, rooted in his passion for orcharding. Selling fruit from his land, Ron always had a deep connection to the earth. In 2015, with the help of his friend and cider maker Don McClean and resources from Cornell University, Ron transformed his passion into a business, founding Little Apple Cidery.

A pivotal moment came at CiderCon in Chicago in 2019 when Ron met Hayley Shine, a seasoned brewer and cider maker with experience on the West Coast and in Chicago. Their shared passion for cider ignited a partnership, and Hayley soon joined Ron in New York. In 2021, Lisa Graedon joined the team, taking on responsibilities for the Orchard Bar. Together, this dynamic trio navigated the challenges of COVID and have since shared roles in management, production, and marketing.

The story of Little Apple began over 40 years ago in an old orchard overrun with small apples. The decision to restore the orchard and become certified organic was the start of something beautiful. After years of dedication, the orchard flourished with heirloom varieties like Northern Spy, Golden Russet, and Baldwin apples, producing delicious ciders. The addition of English and French cider varieties inspired the creation of their Farm Cidery and Orchard Bar, bringing the Little Apple experience to life.

At Little Apple, the cider is all about the apples and the harvest. Each year is a new adventure, with apples hand-picked, pressed, fermented, and racked over a six-month production period. Their Little Batch Series showcases unique single-varietal batches and blends, each with its distinctive flavor and aroma. Every cider honors the apples, celebrating the land and the season.

The orchard is a destination for all. Whether walking the grounds, playing in the fields, or enjoying a cider under an apple tree, visitors are welcome to experience the magic of Little Apple. From May to November, the Orchard Bar serves hard cider, local beer, and fine provisions, while fresh-pressed organic juice is available in the fall. Even in the off-season, their hard ciders are available by the bottle, offering a taste of Little Apple year-round.

Looking ahead, Ron envisions Little Apple expanding into agritourism, hosting small parties, and steadily growing its reach. Proud of their innovative spirit, Ron highlights their pioneering quince cider as a testament to their creativity. His advice to all: “See the opportunity, and take the risk.” 

Cheers to Ron, Hayley, Lisa, and the entire Little Apple team for their dedication to crafting exceptional ciders and creating unforgettable experiences. Here’s to many more years of success and delicious cider adventures!