Scion Cider Helps Grow a Cider Revolution in Utah

by Kathleen Willcox | Feb 23, 2023

A bar offering more than 225 ciders on tap and in bottles and cans seems like a miracle anywhere. But Utah

“Utah has a P.R. problem with alcohol,” laughs Elisabeth Osmeloski, co-owner of Utah’s own Scion Cider Bar. “Things have really loosened up since the 2002 Olympics. But people still don’t realize that yes, they can buy alcohol here. In bars. It’s available.”

But let’s not get crazy, folks. Utah has not opened up the flood gates to boozing carousers — and the powers that be still erect enough red tape to scare off most would-be producers, distributors and retailers from building ventures in the beehive state. Which is why Osmeloski and her husband, Matthew Ostrander, have been instrumental in fast-forwarding the evolution of the state’s cider scene, and the ability of both Utah cider-lovers and cider-\makers from around the globe to get to know each other.

“The liquor laws here are complex, but once you understand them, they’re easier to navigate,” Osmeloski says, explaining their slow and steady journey toward opening a cidery and bar in Salt Lake City.

She has a background in hospitality and marketing, while Ostrander has spent the last several years pursuing a career in cider, launching Ibantik Craft Beverages in 2018, and becoming a Certified Pommelier last year.

Bringing Cider Into Utah Builds a Network

Ostrander’s goal in founding Ibantik was to expand the availability of craft ciders in Utah. “Unless someone actually worked with producers to bring these ciders into the state, they wouldn’t be available at bars, restaurants and retailers,” says Osmeloski. “He realized no one else was going to do it, so he did.”

And while Ostrander successfully introduced iconic cider brands — like Anxo, Eve’s Cidery and Treehorn Cider — to Utah, the pair saw an opportunity to do more.

“Over the years, through professional connections and just personal interest, Matt and I built a serious network of contacts in the cider industry,” Osmeloski explains.

One thing led to another — a few impromptu bar crawls at CiderCon 2020 may or may not have pushed matters along — and Osmeloski, Ostrander, cidermaker Rio Connelly and four silent partners, one of whom is an orchardist, established a plan to open their very own cider bar in Salt Lake City.

Utah’s baroque alcohol laws did require some fancy footwork, though: Ostrander is not a partner on paper. He just provides the goods. Scion also has to actually produce a cider in order to provide to-go service, so Scion is technically a hybrid cidery-bar, with Connelly as cidermaker and general manager. They will be using juice from their silent partner–orchardist.

Opening a Cider Bar Feels ‘Complicated’ but ‘Great’

“It’s complicated, but it has been really great,” Osmeloski says. “There is so much excitement from the local community, and it has been truly delightful to put together a strong and knowledgeable staff, and see a real thirst for knowledge from the public.”

On a typical day, there are around 22 ciders on tap at Scion, with the remaining three tap lines reserved for beer and wine.

All told, there are 225+ domestic and international ciders available at Scion, from mainstream to esoteric. Visitors will find drinks like Shacksbury La Luna, a blend of Vermont grown La Crescent white grapes and dry Basque cider; ANXO Hereford Gold, a collaboration with Oliver’s in the U.K., for an English cider blended with Goldrush apples for a dry, tannic and smokey sip; and Rev. Nat’s Tent Show Flash Bang, a Sacrilege Sour Cherry cider blended with Deadstock cold-brew coffee and chili peppers.

There are also a range of cocktails and pintxos-style snacks, from Lucques olives, Ati Manel tinned garfish in spicy olive oil and Marcona almonds, to farm-fresh cheese and charcuteries paired with Spanish potato chips and local C9 Market focaccia.

It has, Osmeleski admits, been exciting to be part of the engine pushing Utah’s cider scene forward.

Before 2015 there was one cidery in Utah. Then, Mountain West Hard Cider launched, becoming the first producer in the state to create serious, dry, artisanal cider. The equally ambitious Etta Place followed in 2020. Scion became the fourth.

“By the end of the year, we should have seven official cideries in Utah if all goes as planned,” Osmeleski admits. “And we will have all of them on tap or in bottle. We see ourselves as part of a community, and we’re all on the same team.”

Team cider. Or more to the point, team Utah cider.