Who is Brooklyn Cider House
Brooklyn Cider rapture started some years ago (by a New Yorker, Mr. Peter Yi) in the foothills of Urnieta and Hernani, in the Basque Country in Spain, catching natural cider straight from the barrel. With that as an inspiration, the company is now producing a wildly natural cider, one of the best ciders in the United States market today!
Two siblings and a friend quit their jobs to grow apples, make cider, and share their love of food, life, and drink: that is the spirit of Brooklyn Cider House. Their clear mission: “to make really great and best cider with one simple ingredient: the apple”.
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.
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.
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!
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 fermentation’s 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.