Angry Orchard Establishes New Home in New York's Hudson Valley

This orchard is a particularly good fit for Angry Orchard due to its rich apple growing history and the region’s exciting craft cider culture. Also, the town, state and a number of local organizations have all been very enthusiastic and cooperative in helping the cider maker establish roots in the region.

"For some time now, we have been looking to establish a home for our cider research, and this orchard is perfect for us. Not only does the orchard itself have a great history, but the Hudson Valley has such a vibrant group of apple growers and craft cider makers," said David Sipes, Angry Orchard Cider Maker. "Right now we’re focused on this year’s apple crop and also mapping out our research plan."

This location has been a farm since at least the mid-1700s, with the first apple trees dating back at least one hundred years. The farm was completely converted to a full-time apple orchard by the 1950s. During colonial times, hard cider was a popular beverage in the US and the Hudson Valley was known for growing traditional cider apple varieties. Prohibition dealt a serious blow to hard cider production, and orchards began shifting production to culinary apple varieties out of necessity. Even today, traditional cider apples are hard to find here in the US. Angry Orchard plans to plant traditional bittersweet cider apple trees and other heirloom varieties on the orchard over the next several years. Today, the orchard grows a number of apples, including varieties like Empire and McIntosh.

Angry Orchard also intends to build a small cidery on-site with cider making equipment specifically designed for small batch experimentation. Using different ingredients, apple varieties, recipes and processes, the cider makers will develop innovative ciders to share with drinkers at the orchard that could eventually become part of Angry Orchard’s family of ciders available nationwide.

The cidery plans to be open for visitors beginning in late fall, so drinkers can visit to learn how cider is made and try samples of exclusive, handcrafted Angry Orchard ciders made on-site. While craft cider has seen explosive growth in recent years, it is still small and relatively unknown here in the US. To help continue that growth for all craft cider makers, Angry Orchard encourages drinkers to learn as much as they can about cider, and sees the orchard as a place people can come to explore.

The Crist Family, the orchard’s previous owner, has a long history of growing apples in the region, and had owned the property since 1963. The family will continue to cultivate the orchard and retain all jobs associated with caring for and harvesting the land. With the cidery, Angry Orchard plans to add new jobs in the greater Walden community. Angry Orchard recently added Ryan Burk to the team, who will be the head cider maker on-site at the orchard. Ryan grew up in Upstate New York and began working in orchards at the age of six.  He brings a breadth of life-long knowledge, passion and experience in cider making to the role. Previously, Ryan served as the head cider maker at Virtue, a craft cidery in Michigan, and led a large barrel-aging program. Ryan joins the other Angry Orchard cider makers in their commitment to experimentation and development of unique and innovative Angry Orchard cider styles.

Ryan and the other Angry Orchard cider makers will focus on a list of research topics like wild fermentation processes, barrel aging and unique apple varieties, particularly those known to grow well in New York. They are also exploring opportunities to work with local universities and community organizations, as well as other cideries, on additional research projects to maximize apple harvests and test new varieties.

"There are a couple of apple varieties growing on the orchard I’m especially interested to begin experimenting with," said Ryan. "Most people don’t know that small tweaks to the regular harvest process of some of the more traditional household variety culinary apples– like leaving apples on the trees a bit longer than normal – can create a really interesting cider flavor profile. Actually making cider on the orchard will allow us to experiment with these options."