Threadbare Cider and Mead, inspired by the story of Johnny Appleseed, makes farmhouse, bottle-conditioned, wild-fermented, hopped and barrel-aged ciders.
Ploughman makes their ciders from apples grown in Adams County, PA (Three Springs Fruit Farm, to be exact). The company makes and releases ciders according to seasonal conditions, so the lineup is always changing.
Each cider from Citizen Ciders is made from real fruit sourced directly from local farmers in Vermont and New York. Everything is pressed, fermented and packaged in Burlington, Vermont.
The ciders from North Country Hard Cider are made with apples, yeast and other real ingredients, resulting in a slightly sweet, slightly tart, perfectly drinkable cider.
Atlanta’s first cidery makes their ciders from scratch, harvesting and pressing apples by hand, fermenting with specially selected yeasts, filtering and aging.
This cidery and taproom in historic downtown Mesa offers creative takes on cider, with flavors like apricot and black tea or blueberry with cassia bark.
The Cider House features 20 rotating taps, showing off the best ciders in the Pacific Northwest, including One Tree’s lineup of huckleberry, lemon basil, strawberry kiwi and Staycation (mango and pineapple) hard ciders.
This Swiss-inspired cidery in Denver offers a core lineup of six ciders that include flavors like fresh lemon and ginger, peach and habanero, cactus flower or hopped apricot.
The core lineup at Diskin includes a traditional dry English-style cider and a semi-sweet variety, as well as a pineapple cider and a cider infused with Southern tea.
Milk & Honey makes their beverages from heirloom and traditional cider apple cultivars. The focus is on dry, aromatic and tannic ciders produced with minimal intervention to let the natural apple flavor shine through.