faq & policies

  • Well behaved dogs on a leash at all times are allowed outside. We are a food establishment and must comply with health department regulations. We also ask that you please clean up after your dogs.

  • We offer a wide range of ciders to please most palates. We also offer several non-alcoholic options. Please do not bring alcohol to our establshment, and do not drink in our parking lots.

  • We have a food menu so we ask that you enjoy our food here or eat before you come.

  • We can accommodate private parties over 10 people with an event reservation. Otherwise, groups during regular service are limited to 10 so that our guests can all enjoy quality visits with their friends and family.

  • Credit card processors charge a flat rate per transaction plus a percentage of the total. The flat rate per transaction neccessitates a minimum fee.

  • We press fresh apples in the fall and almost 100% of the juice is fermented into cider. We sell a small amount of unfermented juice in the fall, and we add no preservatives so all ferments. Around the fall and winter holidays we usually offer fresh Golden Russet juice for sale by pre-order.

  • Yes. While we have plenty of chairs and picnic tables, guests are always welcome to bring their own chairs and blankets to sit on the ground. We encourage it on especially busy event nights.

  • Cider is just like wine. Most of our bottles improve with some time in the bottle. Some age better than others and bottles should be stored out of direct sunlight, preferably in cool conditions. Our Pomme Sur Lie is best after several years in bottle, and increases in quality once opened for several days.

  • Some ciders are aged in barrels from 9 months to 20 months. Pommeau is aged for many years and we currently have some aging since 2015. Cider fermentation takes a minimum of 2 weeks and up to 20 weeks.

  • New vintages of existing ciders are released almost every year. Some ciders such as Packbasket (made from all wild apples) can only be made every two or three years. In addition each year we produce new ciders to experiment with apple varieties as they come into fruiting.

  • Wild fermented means that no yeast is added to the juice. Fermentation occurs naturally with existing yeast and bacteria on the fruit producing complex flavors.

  • Sulphite-free is not possible because sulphites are naturally produced during fermentation. Several of our ciders have no added sulfites, meaning they have 0 suliftes added. Those are: Pomme Sur Lie, Porter's Perfection, Harvest Cans, Farmhouse, Ice Cider, Royal, and Pommeau. Our wild fermented ciders have the least amount of sulfites. Bottles are labeled that they contain sulfites becuase there is a minumum amount that is naturally occurring from the fermentation process, not added.