At Brooklyn Cider House, we use one simple ingredient to make our ciders – apples. So the structure, aromas, mouth feel, and any residual sugar are definitively tied to the quality of our apples. This is why our work begins on our farm. All of our ciders are made from freshly harvested apples, fermented in stainless steel tanks, and aged between two to eighteen months. We encourage wild yeast and microbes to leave their regional mark on all but one of our ciders, often with a boost from white wine yeast. We make our ciders with minimal intervention and strive for balance, depth of structure, and a lively acidity that begs to be paired with food.

 
 
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Kinda Dry

An off-dry cider that is as close as you can get to biting into a freshly-picked New York apple. Tart apple flavor, bubbles, a touch of sweetness, and a remarkably friendly finish transport you to an orchard on a crisp fall day. Kinda Dry is a perfect casual sipper and an ideal picnic companion. We ferment our Kinda Dry slowly for about 2-3 months, carefully monitoring its sugar level. When the cider reaches just the right amount of sweetness, we use an old winemaking technique to stop fermentation. Then, we filter, lightly carbonate, and bottle it to maintain its natural sugars.

  • 2014 Harvest: Silver Medal, Dan Berger’s International Cider Competition 2016 (Traditional Dry category)

  • 2014 Harvest: Silver Medal, GLINTCAP 2016 (New World Heritage category)

  • 2016 Harvest: Best of Class Award, Dan Berger’s International Cider Competition 2017 (Traditional Sweet category)

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Half Sour

Half Sour, named “Best New York Craft Cider” and winner of double gold medals in the 2016 New York Wine & Food Classic competition, is our most thought-provoking cider. Half Sour begins with aromas of wild flowers and honey, followed by a wave of citrus and pickled pear. This lightly carbonated, off-dry cider is edgy and refreshing, providing endless possibilities for pairings. Half Sour undergoes a third fermentation, which we stop midway to introduce those sour notes that tickle your tongue.

  • 2015 Harvest: Double Gold Medal (unanimous vote) and winner of Best Cider Award, New York Wine & Food Classic Competition 2016

  • 2016 Harvest: Silver Medal, Dan Berger’s International Cider Competition 2017 (Traditional Dry category)

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Bone Dry

Our Bone Dry is a throwback to the original American dry cider. In that spirit, we make Bone Dry with a higher concentration of heirloom and bitter cider apples, age it on the lees for 10-12 months, and then lightly carbonate it. It walks a tightrope of finesse and intensity. Its clean, crisp mouthfeel is balanced by bitter notes and a spine of robust acidity. Is it any wonder why this was our first cuvée to sell out?!

  • 2014 Harvest: Silver Medal, GLINTCAP 2016 (New World Heritage category)

  • 2016 Harvest: Bronze Medal, Dan Berger’s International Cider Competition 2017 (Traditional Dry category)

 
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Still Bone Dry

Warning: our Still Bone Dry is not like other ciders. We made a personal batch of a dry, still cider that was astonishingly close to white wine. But this esoteric cider turned out to be so popular with friends and family, we decided to make more. With zero carbonation and zero sugar, it’s the driest cider that has passed our lips and is a divine match for food. Aged for 12 months on the lees and 6 months more in the bottle, unfiltered, it’s as zesty and racy as a cider can get. Discover why this low-alcohol, high-acid drink is changing people’s perceptions about what’s possible for the craft cider movement. Still Bone Dry is only available in limited quantities.

  • 2014 Harvest: Silver Medal, Dan Berger’s International Cider Competition 2016 (Traditional Dry category)

  • 2014 Harvest: Bronze Medal, GLINTCAP 2016 (New World Heritage category)

 

 
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Raw

Inspired by the cider tradition in the Basque Country, we wanted to make a dry, wildly natural cider with beautiful acidity, and we were excited to see what spin New York apples would give to this style of cider. We discovered that the incredible acidity of New York apples really packs a punch, in the true spirit of Brooklyn! Our Raw cider is fresh and mouth puckering with crisp green apple and citrus aromas. Raw undergoes three fermentations with wild and wine yeasts, making it an earthy cider remarkably expressive of its terroir. It is aged on the lees for a minimum of 6 months. Our Raw cider will be released in the fall of 2017!

  • 2015 Harvest: Bronze Medal, Dan Berger’s International Cider Competition 2017 (Spanish Style category)
 

Where to Find our ciders