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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. All of our ciders are made from freshly harvested apples, fermented in stainless steel tanks, and aged between two to eighteen months. We encourage wild yeast and microbes to leave their regional mark on all but one of our ciders, often with a boost from white wine yeast. We make our ciders with minimal intervention and strive for balance, depth of structure, and a lively acidity that begs to be paired with food.