Where to Find Great Local Ciders — Even If You Don’t Think You Like Cider
Whether you’ve never tried cider or are just overwhelmed by the variety, here’s an entry-level guide to what PA has to offer.
Cider Belly Hard Cider / Photograph by Billy Cress
It’s apple season, y’all! Did you know that Pennsylvania is one of the top apple-growing regions in the country? Three hundred years ago, cider was one of the most consumed beverages in the New World. Because ingredients for beer and wine were harder to grow than apples, cider flourished. It was generally a local, rural product with home production common. But as industrial, state-of-the-art lager breweries increased across the country with waves of German immigration in the 1850s, cider began to decline. Beer became widely available and was embraced as modern.
And yet, in an ironic twist, it might be the craft beer movement that is helping bring cider back. Consumers have become more adventurous in their beverage selections in recent decades, altering the drinks landscape.
One sign of the rising popularity of cider? Big brands are entering the market. Woodchuck has been around since 1991, but there weren’t many other large, national cider brands until 2012 when Sam Adams released its cider brand, Angry Orchard. Smaller regional producers followed in the next decade.
Today, most cider producers in our state either grow their own fruit or source it from orchards in their region. So by drinking PA cider, you’re supporting regional agricultural communities. And as they are supported, many orchards are planting cider-specific varietals, which in turn increases the quality of cider in the region. Everybody wins.
For those of you out there who’ve never tried cider, or are regular cider drinkers looking to taste something local but are overwhelmed by the variety, we’ve put together this entry-level guide to regional ciders. There’s a little something for every kind of taste, so let’s dive in.
Philly Cideries
Young American ginger cider / Photograph courtesy of Young American
Young American Hard Cider, Germantown
This Germantown cidery sources juice from Pennsylvania-grown apples to ferment into its line of traditional and seasonal dry ciders made on site. It also serve a handful of cocktails made with local spirits. Visit the tasting room for a taste of its the selections, and enjoy the rotating weekly menu of food from the kitchen.
Cider Belly Hard Cider, Chestnut Hill
With apples sourced from local orchards, this Best of Philly-winning cidery has served up quality products for the past two years in their taproom on Germantown Avenue. Though low-intervention is their focus, they do get pretty innovative with their Original Dry Cider, offering it as-is, or infusing it with black tea and bergamot oil to create their Earl Grey Spritzer Cider.
Commonwealth Cider, Kensington
When the beer aficionados at Philadelphia Brewing Co. were among the earliest makers in the city limits to do so, Commonwealth now produces four ciders: their straightforward Traditional Dry; a potent, spicy version called Gregarious Ginger; Black Cherry, which gives Black Cherry Wishniak vibes; and the bright, ruby-hued Razzberet. We love that last one, especially because it’s bracing and tart despite its infusion of fruit. You can always find it at the Philadelphia Brewing Co. factory store in Kensington.
Camuna Cellars, Northeast Philly
If you’re into natural wine, you should absolutely check out this Northeast Philly cidery. Owner Eli Silins produces wine and cider — and co-ferments of the two! Camuna sources from a variety of farms in the region, uses native yeast from the fruit, and bottles without filtration. They’re available at small bottle shops and restaurants all over the region, so just check the website for stockists or to order directly.
Pennsylvania Cideries
Photograph courtesy of Ploughman Cider
Ploughman Cider, Aspers
Three Springs Fruit farm is located in Adams County, and began Ploughman Cider in 2016. As a sign of how cider-serious they are, they make five different plain ciders regularly. Some are blends; some are single-varietal. They also make small, experimental one-offs (which are often the most interesting). The Stark is a mix of Stayman and Spitzenburg apples and is strong with a hint of farmhouse yeast. On the other end of the spectrum, the Arkansas Black is a single-varietal offering that could proudly sit on any table in place of the champagne. It’s clean, light, and elegant. Ploughman also makes flavored varieties including some of the most unique and surprising offerings in PA. Cucumber, quince, autumn olive, hops, and two different peach ciders all make regular appearances. Especially interesting is the Distelfunk, their all-peach, no-apple sour cider. Fans of farmhouse saisons should really give this a try with some stinky cheese. They have a tasting room in Gettysburg, sell at the Headhouse and Clark Park farmers’ markets, have wide distribution in cans and bottles around the region, and are regularly found on tap at good beer bars.
Manoff Market Cidery, New Hope
From growing the apples to pressing and barrel aging, everything about this family farm’s cider happens on site. The tasting room offers flights, glasses, and bottles of ciders like the carbonated Hopped made with Citra hops. In Philadelphia, you can find at least one of Manoff’s ciders behind the bar at Fishtown’s Post Haste.
Big Hill Ciderworks, Gardners
This fruit-to-bottle cidery in Adams County is a great maker to follow if you want to deepen your palate and cider knowledge. In addition to modern varieties, Big Hill is known for its Heritage line — rare or single-variety bottles made with apples like Golden Russet, red-fleshed Dolgo Crabapple, and iconic English cider apple Kingston Black — and its funky, tangy sour ciders (their Marmalade, fermented with peach, honey, and orange zest, is one of our faves). Get Big Hill ciders in the city at locations such as Bella Vista Beer Distributors, the Bottle Shop at Local 44, and Johnny Brenda’s.
Stone & Key Cellars, Ambler
Located in the walkable downtown of Ambler, this cidery (and winery) crafts more than a dozen styles from apples grown at Solebury Orchards in New Hope. Try the A.B.B. Cider (Apple Brandy Barrel Aged Cider), aged for nine months in Laird’s Applejack barrels, or the dry Blue Blazer Cider aged in Philadelphia Distilling’s Bluecoat Gin barrels. Stone & Key also sells in Philadelphia on select nights at the Night Market at Jefferson Plaza.
Dressler Estate, Downingtown
Dressler takes a more wine-like approach to its ciders, using a champagne yeast for its sparkling version, which creates finer bubbles and a more delicate flavor than some other styles. It also produces a still cider, a distinctive product that blends the best of fermentation without the carbonation for a dry, elegant flavor. The Downingtown tasting room is open Fridays and Saturdays, and the cidery sets up a table at Rittenhouse Farmers Market every fourth Saturday.
Photograph courtesy of Frecon Cidery
Frecon Farms, Boyertown
The Frecons are another farming family honoring their fruit the way the founders intended: by turning it into booze. From their bucolic orchards in nearby Berks County, they’re making some of the best ciders in the region. Try their traditionally made ciders, which blend dessert apples and cider apples. Grab a bottle of Crabby Granny, their dry, smooth, effervescent “cyser” (apple mead, fermented with honey). Or try their single-variety Golden Russet still cider — earthy, with a hint of caramel, and perfect for fall. Find bottles at their stand at one of the Saturday markets in Rittenhouse Square or Bryn Mawr. Frecon also pours at the Schuykill Ciderhouse at the Waterworks from May through October.
Wyndridge Farm, Dallastown
After orthopedic surgeon Steve Groff was struck by a car while riding his bike, he and his family decided to make a change. They transformed their horse farm in York County into a brewery, cidery, and event space. With year-round offerings such as the off-dry Original and the pleasantly tart, pink-tinged Cranberry Cider — plus seasonal varieties such as Caramel Apple — these canned ciders are made with Pennsylvania apples. Find them in the region at Wegmans and Total Wine.
Excursion Cider, Kimberton
Chester County’s Excursion Cider does it old-school, producing small-batch ciders from locally pressed Pennsylvania apples, fermented on-site with minimal intervention. That doesn’t mean they don’t get creative, though. The Hot Sticky Sweet line adds ingredients such as PA maple cider and chili peppers to create a sweet and spicy experience. The food menu keeps it local, too, with PA-produced cheese, meats, and other bites.
Old Stone Cider, Lewisville
Located about an hour outside of the city, the family-run Old Stone Cider crafts English-style cider from Old English and Heirloom American varieties of apples. With four to six ciders on tap during the season, weekends at Old Stone frequently include live music and food trucks to enjoy with cider, such as sweet and tart Cherry Rush or Shandy, a blend of cider and lemonade.
