Brooklyn Cider House

  • Brooklyn, New York State, United States

Brooklyn Cider House is owned and operated by Peter and Susan Yi. The story began in 2014 when Peter, previously the owner of PJs Wine and Spirits in New York City, got a taste of the traditional ciders from the Basque region during a wine trip to Spain. Up until that point, Peter had been a passionate wine lover with little interest in cider but he returned from the trip a changed man. He convinced his sister, Susan to quit her job as a teacher and within a year they had purchased a 200-acre apple orchard in New Paltz, NY. And so began their journey into cider production with the first releases in the fall of 2015.

Their sustainably farmed orchard has 110 acres of trees planted to 40 different heirloom varieties such as Kingston Black and Tremlett’s Bitter. Since a number of the trees are still quite young and not yet producing, Peter and Susan have been purchasing some fruit from nearby apple growers and cider producers.

The process for making the ciders is simple: The apples are harvested, pressed upstate and then brought down to the cidery in Bushwick for "ciderfication". The juice is fermented in stainless steel where it also undergoes malolactic for 6-9 months. It is then transferred to 80-year-old chestnut barrels (imported from Spain) and aged on the lees for about a year. Nothing is added during the process except for a little bit of SO2 at bottling.

Image Producer PRODUCT Description Country / Region

DB9141-NV
Sustainable
Brooklyn Cider House Cider "Bone Dry"
NV
Apples
A throwback to the original American dry cider; made with a higher concentration of heirloom and bitter cider apples. Aged it on the lees... Read More
United States

DB9140-NV
Sustainable
Brooklyn Cider House Cider "Half Sour"
NV
Apples
Named “Best New York Craft Cider” and winner of double gold medals in the 2016 New York Wine & Food Classic competition, this is... Read More
United States

DB9139-NV
Sustainable
Brooklyn Cider House Cider "Kinda Dry"
NV
Apples
Fermented slowly for about 2-3 months. When the cider reaches just the right amount of sweetness, fermentation is halted; the cider is then... Read More
United States

DB9142-NV
Sustainable
Brooklyn Cider House Cider "Raw"
NV
Apples
Inspired by the cider tradition in the Basque Country, they wanted to make a dry, wildly natural cider with beautiful acidity. Raw... Read More
United States

DB2389-NV
Brooklyn Cider House Cider "Rosé"
NV
Apples
Fermented slowly for 2-3 months and stopped midway to capture the apples’ natural sweetness. Blended with a little bit of Finger Lakes red... Read More
United States

DB2391-NV
Brooklyn Cider House Cider “Eternal Autumn”
NV
Apples
"Small-batch still cider made from Dabinett, Ellis Bitter, Golden Delicious & Manchurian Crab apples; aged on the lees 6 months; Dry... Read More
United States

DB2390-NV
Brooklyn Cider House Cider “Three of Life”
NV
Apples
Brooklyn Cider House’s first Pét-Nat cider. Three of Life is a collaboration between founder and cidermaker Peter Yi and his son, Richard.... Read More
United States