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With no pun intended, our apples are the core of our business. We adamantly believe that the best-tasting ciders come from real fresh-pressed apples, not concentrate or apple-like flavorings or aroma compounds. What's more, we believe the kinds of apples used to make cider are of tantamount importance. Not just any common table apple makes great cider. It takes a blend of sweet, tart and bitter flavors to make a well-balanced cider.  

With this in mind, we use a specific selection of Midwestern sweet and sharp apples to make our products, including the Haralson, Honeycrisp and SweeTango® varietals. Then we brew in a bittering component to add body to our concoctions.  The result is balanced and fresh with plenty of sugar for a healthy ferment, plenty of acid for a balanced tartness, and plenty of tannin for excellent mouth feel and structure. 


We source the bulk of our apples from Pepin Heights Orchard in Lake City, Minnesota, who packs the apples they grow in their orchards as well as apples sourced from across Minnesota, Wisconsin and Michigan. More importantly, Pepin Heights runs a top-of-the-line juice-pressing facility. By pressing at the source and then bringing just the juice up to our Minneapolis brewing facility, we are able to lock in the exact acid and sugar content we need from our apple blend. Not only does this result in better, more well-balanced ciders, but it also helps us minimize our environmental impact by leaving the excess weight from the pressed apple flesh (pomace) behind in Lake City. We love it because its environmentally friendly, and the Lake City cows love it because apple pomace makes for a tasty snack.