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 and aroma compounds. What's more, we believe the kinds of apples used in ciders are of tantamount importance. Not just any table apple makes great cider. It takes a blend of sweet, tart and bitter flavors to make a well balanced cider.
We use a specific selection of midwestern sweet and sharp apples 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. The team at Pepin 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. This 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 green, and the Lake City cows love it because apple pomace makes for a tasty snack.