Anthem Cider Pear


One of four in the standard selection from Anthem — the slight more modish and accessible kid sister cider label…


By Nick Thomas
Nestled in the quaint and isolated Yakima Valley region of Washington state, which grows a significant portion of the United States’ hops and apples, Tieton Cider Works has been happily producing cider since 2008. But its apple lineage doesn’t begin there—the land used to grow Tieton’s apples has been family owned and producing fruit since the 1920s. Needless to say these guys know apples, but they also offer a wide variety of ciders infused with other fruits.

By Leesy Latronica
Michigan meets Saskatchewan, Canada in this lovechild of international terroir from J.K.’s Scrumpy Cider. At its Almar Orchards base, J.K.’s marries fresh-pressed Saskatoon apples (the undercover star of the Canadian prairie land) with Michigan’s very own family-grown cider apples for each batch of this natural farmhouse-style “cider that knows no borders.

By Leesy Latronica
A solid gateway option for both the hop-shy and the cider-wary beer devotee, Doc’s Draft Dry Hopped offers a taste of the cidery’s award-winning original recipe, further enhanced by a secondary hop kick.
About 50 miles from Manhattan, the New York-based cidery is an offshoot of Warwick Valley Winery and Distillery—but its unique hard cider combinations are anything but an afterthought.

By Nick Thomas
Traditionalists be warned—fruit-infused ciders are all the rage of the New World. Shove your traditional apple to the back of your fridge for a bit (it will be patiently waiting for you when you return) and make room for a different kind of delicious in your fridge. The sweetness and liveliness of fresh farm cherries offers a welcome sidestep to the apple-centered cider market—cherries are kindred spirits to apples, often grown in temperate regions where apples thrive.

By Genevieve Iverson
October is a month of transition in the Pacific Northwest, from the summer sun to the autumn rain and the return of the winter holiday season. And as the summer cools off, the local cider folk have a chance to warm us back up with seasonal beverages that pair just fine with a blustery stay-at-home kind of day.
2 Towns Ciderhouse, located in Corvallis, Oregon, has a seasonal that knows what fall and winter is all about.

By Leesy Latronica
Following Crispin Cider Company‘s 2010 merger with perry-producing Fox Barrel Cider, the brand acquired a Colfax, California-based cidery (in addition to its original Minnesotan headquarters), was picked up by MillerCoors’ craft beer division and simultaneously expanded 200 percent from its early days in 2008.

By Genevieve Iverson
Light and bright is the easiest way to describe the Leprechaun Dry Cider, made with 100 percent Oregon apples. However, don’t let the dominant Pacific Northwest flavors fool you, the Leprechaun Hard Cider headquarters are actually based in Houston, Texas. Determined to produce the truest quality cider they could, the Leprechaun team chose Pacific Northwest apples to reduce the distance between the orchard and the bottling of their blends.

By Leesy Latronica
Ah, harvest season… For cider makers, Christmas comes early to the orchards—and for cider drinkers, Christmas comes early to refrigerator shelves and bottle cozies. Blend all the most decadent flavor staples of fall (pumpkin, warm spice and orchard-fresh apples) then ferment, add some sparkle, bottle and cap. Voila: safe to say, pumpkin ciders capture the essence of autumn in bottle form. Pumpkin ale devotees—this is your territory.

by Genevieve Iverson
Poverty Lane Orchards & Farnum Hill Ciders in New Hampshire are producing high acid dry ciders that burst in aromatic flavors. The Dooryard Still Ciders, featuring all this and in a very robust way, bringing out flavors in food pairings but also remaining light on the mouth.
Made in generally small batches, Farnum Hill’s Dooryard Still Cider (they also make a sparkling) sticks exclusively in the world of semi-dry and dry ciders, so don’t expect anything sweet.

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