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. Our mission is to make great cider that we want to drink every day and to make it naturally, with minimal intervention and without additives, flavorings, or sugar. Our cider rapture started in the foothills of Urnieta and Hernani, in the Basque Country, catching natural cider straight from the barrel. Peter Yi, a wine buyer, took a break from tasting wines to visit a sagardotegi. It was a gastronomic experience like no other: simple, farm-fresh food, paired with natural cider caught straight from the barrel. Delicious food, incredible ciders, and elated diners filled the cidery with pure magic. It was a thunderbolt moment and not long after his trip, Peter told his sister Susan, “We need to make a cider house in Brooklyn.” He was dead serious and within weeks, Peter walked away from a business he had built for 25 years and Susan quit teaching to study apples and hard cider.

That was the spring of 2014. They didn’t know a bushel from a bin of apples. What they did know was that they wanted to make a wildly natural cider. Brooklyn Cider House has come a long way in a short time, thanks to a super dedicated staff. Within a couple of years, they have revitalized a Hudson Valley orchard, built a cidery, tasting room, farm store, and pavilion and their award-winning ciders can be enjoyed throughout New York, New Jersey, Connecticut, Maryland, Virginia, and Washington, DC and Florida.