JUNE CIDERY
JUNE CIDERY
In the spring of 2014, siblings, Susan and Peter Yi, didn't know a bushel from a bin of apples. Susan, an English teacher, and Peter, a wine shop owner both walked away from their careers with the desire to re-create a Basque-inspired cider house in Brooklyn, NY. They were determined to make their very own, wildly natural cider, here in the USA.
Brooklyn Cider House has come a long way in little time, thanks to a super dedicated staff. Within a couple of years, Susan and Peter have turned a desire, into a dream, and into reality! They have revitalized an orchard, built a restaurant, a farm store, and a pavilion, and learned how to make some great cider.
Their award-winning ciders can be enjoyed throughout New York, New Jersey, Connecticut, Maryland, Virginia, and Washington, DC and Florida.
If you don't carry these ciders, keep reading to learn why everyone else is!
The Farm
Shortly after they began making cider, they knew that in order to have ultimate control over the quality and variety of the apples, they needed to grow their own fruit. In the spring of 2015, Susan and Peter purchased and revitalized a 200+ acre apple orchard in the Hudson Valley, now called Twin Star Orchard. Here, “ugly apples taste better”. In addition to common varietals, they planted nearly 8,000 trees of rare, high acid, disease-resistant heirloom cider varieties...
The Ciders
Only one simple ingredient is used to make these ciders – apples. This ensures that the structure, aromas, mouth feel, and any residual sugar are definitively tied to the quality of the apples. The various "flavors" are the result of blending unique heirloom apple varieties. Each begins fermentation in stainless steel tanks, and are then aged anywhere from two to eighteen months, depending on the desired final amount of residual sugar. Using minimal intervention, wild yeasts...
Awards
All it takes is just one sip of these ciders to appreciate their superior quality. And we don't just say that because it's in our book! So many articles have been published singing the praises of this wonderful project, from a local Hudson Valley Magazine to Bloomberg! Not only, love, but time is what makes these ciders great. For example, Everyone's summer favorite, the Half Sour, actually undergoes three partial fermentations over the course of six months!
