As the hot, late-summer days give way to crisp autumn weather, nothing signals fall like a tall, cold glass of apple cider. Just as apples come in many varieties, cider comes in many expressions, each with its own character and flavor profile. Beyond the drinks themselves, the stories behind America’s notable cideries offer a refreshing alternative to the usual craft beer scene.
© Elyse Glickman
Diskin Cider, Nashville, Tennessee
Inspired by cider houses in Washington state, Canada and England, Pacific Northwest native Adam Diskin teamed up with longtime friend Todd Evans to create a craft cider house that fits the American South. Trained by an English Cider Master, the partners use traditional methods and fresh-pressed apples to avoid the cloying sweetness of many commercial ciders. The result is a lineup that emphasizes balance and true apple flavor while reflecting the duo’s transatlantic influences.
© Island Orchard Cider
Island Orchard, Ellison Bay, Wisconsin
Across the Door County peninsula, local bars and specialty stores sell apple and cherry ciders made from homegrown fruit. Island Orchard distinguishes itself by following the Normandy tradition, according to owner Bob Purman. The orchard’s apples grow in rocky limestone soils on Washington Island—similar to those in Normandy—which contributes a distinctive terroir. That foundation produces drier, more sophisticated and complex ciders, such as Apple Ginger Cider, Oak Aged Apple Reserve, Wild Cherry and Brut Apple Cider.
Brooklyn Cider House, Brooklyn, New York
Peter Yi’s love of cider traces back to visits to Urnieta and Hernani in Spain’s Basque Country, where he experienced the sagardotegi tradition—catching cider straight from the barrel and pairing it with farm-to-table dishes. Inspired by that model, Peter and his sister Susan left their jobs to learn the craft and opened Brooklyn Cider House in 2014. Since then they’ve revitalized a Hudson Valley orchard and expanded the operation into a cidery with a tasting room, farm store and pavilion, bringing a European approach to cider-making to Brooklyn.
Cider Corps, Mesa, Arizona
For Jason Duren, building Cider Corps after his military service in Afghanistan was a restorative journey. The veteran-founded cidery embraces a military theme and rotates 15 to 20 ciders on tap with playful, fitting names like Camuleflage, Private Palmer, Sangin Sangria and Mango Foxtrot. Military-inspired decor—grenade tap handles, helmet lights and ammo-can trash receptacles—creates a memorable atmosphere, and an American flag greets patrons at the door. Under Jason and his brother Josh’s guidance, each cider is produced on-site from recipes honed through years of experimentation. Cider Corps not only serves flavorful ciders but also fosters a welcoming space for veterans and the broader community.