Brooklyn Cider House

In Brooklyn before it was called Brooklyn people drank cider there.

All of the BCH ciders are born out of traditions from Spain, France, and America. They are made as naturally as possible from apples hand picked in upstate New York. Our apples are simply crushed and their juice left to ferment the same way the traditionalists do it in Europe and the way it used to be done in Brooklyn before the Temperance Movement ended the party.

We initially launched the brand with four Cuvées. We wanted to focus on creating traditional cider that wasn't sweet like the more industrial products on the US market. Color came to signify the taste profile.