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The 25-acre farm grows pears, plums and around 50 varieties of apples and makes hard cider using traditional methods, meaning no flavors, refined sugars or shortcuts.
Brandy and hard cider makers are increasingly turning to regional fruit. That could give a boost to local farmers.
Keeping up with the times — while sticking with tradition — is how the 450-acre Dressel Farms in New Paltz, New York, has become a viable family farm and been
COLUMBIA, Mo. – Fermented apple juice, known as hard cider, is growing more popular in Missouri. “Several breweries and wineries in the state have ramped up production to satisfy the