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MEET THE OWNERS OF: BROOKLYN CIDER HOUSE

by Jessica Brush and Melissa Orozco-McDonough Photos by Matt Petricone

September 10, 2016

The Hudson Valley is home to some great cider breweries. Fairly new to the area is Brooklyn Cider House, run by owner Peter Yi and his team.

“Originally, Peter and his sister were born in Korea, and then they emigrated and grew up in Brooklyn,” says Lindsey Storm, project manager and Brooklynite transplanted from Massachusetts.

She says that Peter worked in the wine industry for over twenty years, travelling the world and developing his palate. Along the way, he fell in love with cider and the energy it creates.

The team openly invites customers to “join [them] in a toast to tradition, friendship, and, of course, to Brooklyn.”

“Every spring the cider there flows like water from casks the size of tanker trucks”

Particularly, Peter found Spain’s Basque region to produce the best cider, and he felt that it paired better with food than any wine he’d tried.

“Every spring the cider there flows like water from casks the size of tanker trucks,” they affectionately say on their website.

So, Peter brought the concept home, and the company placed an order in 2014 with Wafler Nursery in Walcott, NY for about 8,000 cider and heirloom apple trees.

“We knew that, to make cider, you need to have it really balanced,” says Lindsey, “and therefore you need those cider apples.” In the fall of 2014, the team started making cider out of a rented space at Ravines Winery in Geneva, NY. Then, in May of 2015, they purchased land in New Paltz to start growing at the now Twin Star Orchards.

 

Lindsay says that Brooklyn Cider House has a goal of producing five ciders consistently on an annual basis. “And in the future, we might do some small batch experimental ciders,” she says.

One can sample three ciders in the Brooklyn Cider House tasting room at the Twin Orchards: the Still Bone Dry, the Kinda Dry, and the Half Sour. Another two ciders—the Bone Dry and the Raw—are on their way.

“And all five are only apple,” says Lindsay. “So, there are no added flavors, or other fruits, or irregular ingredients.”

The shortest cider fermentation process takes about two months from harvest to bottle, but the Still Bone Dry variety—which is more like a wine—takes about 18 months to make. The Raw variety was harvested last fall but is still in the fermentation process.

“Different ciders take a different amount of time based on how you want them to evolve and what your end-goal is,” says Lindsey. “In certain cases, what you can do is control fermentation with temperature.” Cold-crashing the cider causes yeast to go dormant.

“Then, you would probably—depending again on the type of cider—filter out the yeast,” Lindsey says. “Or, you would rack the cider out of the tank for a second fermentation and make sure to filter out the yeast afterwards.”

 

Raw cider, on the other hand, is a bit different because the yeast stays in.

It’s almost always evolving, so Lindsay compares it to Kombucha.“That’s sort of like a live cider,” she says.

Aside from the three bottled ciders, Brooklyn Cider House also has a beautiful pavilion that houses a wood-fire pizza oven and a wood-fire grill. In addition, it carries an assortment of local farm products and produce, and Lindsay and the team plan to install tap lines for their ciders over the winter months. Plus, Twin Star Orchards operates as a u-pick orchard, offering families the opportunity to pick their own apples when in season.

Brooklyn Cider House’s ciders can be found at their tasting room at Twin Star Orchards, as well as in various other locations throughout the Hudson Valley.

Brooklyn Cider House/Twin Star Orchards
155 North Ohioville Road, New Paltz
brooklynciderhouse.com

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