Page 47 - Beverage MasterOct Nov 2020

Craft Cider

New England when all ciders were fermented, aged is just like a fine wine, or it can be a sugar bomb
and transported in barrels. Today’s cidermakers are with apple juice. Here in Virginia, I think people
seeing that oak-aging adds tannins, complexities understand that there are different niches, just like
and flavors to the juice. in craft beers. As people start experiencing cider,
especially in bars, I think the brut styles will help
While Thornton continues his innovative approach grow the market. People are really into 100% sug-
to ciders, he is expanding his ar-free drinks.”
operations to include a new tasting room near
downtown Richmond. The new space, which While hard cider—the dominant drink in American
opened this spring in Shockoe Bottom, offers before prohibition—is having what Thornton calls
seven ciders on tap and cider cocktails. The historic “it’s second coming,” industry projections pre-
1850’s building also includes a second cidery in the dict more consumers will jump on its bandwag-
back, which allows Thornton to double production. on. Thornton plans to be there for them, offering
drinks that are innovative and health-conscious.
Whether offering cider in an 1850s sheep barn on “We’d like to grow, but our team is content right
a quiet orchard or in a cozy bar close to a popula- now to make stuff that is unique and gives a differ-
tion center, Thornton has his local bases covered. ent vibe. We’re just going to go with the flow.”
The farm is an ideal, family and pet-friendly get-
away, 45 miles from Richmond, where customers For more information on Bryant’s Ciders, visit...
can enjoy quality cider in an isolated, mountainous bryantscider.com
setting. The Richmond location has a unique vibe of
its own, with its 1850s building located in a historic
part of the city with cobblestone streets and trendy
stores. Thornton also distributes his ciders to
high-end craft beer stores throughout the state of
Virginia and is hoping to expand to North Carolina
and the Washington D.C. area. With a broad
range of ciders packaged in cans, bottles and kegs,
Thornton’s products are designed for customers
who are seeking sustainable, natural and sugar-free FASTRAK
quality drinks. The canned ciders are a special boon
for those with an active lifestyle who favor cans Cider Press
over glass while hiking, boating or picnicking.

As Thornton looks to the future, he plans to 3.5 Gallons in 2 to 3 Seconds!
maintain the legacy of the sixth-generation farm Air Comressed
using sustainable agriculture to preserve the nat- Stainless Steel
ural resources. He also wants to move forward by Cylinder Foot
building a larger cidery and developing the proper- & Basket
ty into an event space to host weddings, meetings
and private parties. Currently, the farm and the Juicing Cherry,
Richmond location offer light snacks and grilled Grape, Apple &
cheese options. Product-wise, Thornton has plant- Other Fruits
ed 13 acres of cider-specific apples and is launching
a cider-style hard seltzer with minimal calories and
4% ABV this summer. FREE
DELIVERY
While Thornton sees growth ahead for the cider
industry, he recognizes that there are challenges
ahead, as there are for any craft beverage. “Our 541-741-2706
biggest challenge,” he said, “is that people refer
to the beverage as being sugary, but they really fastrakciderpress.com
don’t recognize its range. Cider can be a drink that

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