14481 25th St SE
Ayr, North Dakota
6 12th Street North
Fargo, North Dakota
Apple Cider- Made with up to 5 different varieties of locally grown and harvested apples. Very popular. Silver medal winner at the American Wine Society Competition.
North Dakota was explored in 1738–1740 by French Canadians led by Sieur de la Verendrye. In 1803, the U.S. acquired most of North Dakota from France in the Louisiana Purchase. Lewis and Clark explored the region in 1804–1806, and the first settlements were made at Pembina in 1812 by Scottish and Irish families while this area was still in dispute between the U.S. and Great Britain. North Dakota is the most rural of all the states, with farms covering more than 90% of the land. North Dakota is a prime exporter of agricultural products, taking the trophy in production of several crops. North Dakota ranks first in the production of flaxseed, canola, durum wheat, all dry edible beans, all dry edible peas, spring wheat, honey, lentils, sunflowers, barley and oats. About 10 percent of North Dakota's area, the band of rich soil 40 miles west of the Red River, is often called the "Breadbasket of the World." While North Dakota has no apple orchards listed on a national registry, they do have three outstanding apple cider makers.
8413 19th Avenue NW
Burlington, North Dakota
The Cyder Market hard cider information for cider makers and drinkers in North Dakota.
THE CIDERS- 11 cider styles including:
|The Birdie- cherry and apple, sweet.||Apple Cinnamon Bread- cinnamon and apple.||Vanilla- vanilla bean ad apple, semi-sweet.|
|Citra Hopped- citra hops and apple, dry.||Strawberry Rhubarb- rhubarb and strawberry, sweet.||Post Apple Juice- 17 apple blend, dry and tart.|
Pointe of View Winery- is a winery located in the north-central part of North Dakota, United States half a mile south of Burlington, in the Minot area. Licensed in April 2002, it was the first federally licensed and bonded winery in North Dakota, the last state of the United States to have a federally licensed winery, marking the first time when there was at least one federally licensed and bonded winery in all fifty states. Although North Dakota is often thought of as a climate that can not produce grapes, there are a number of vineyards in the state. In addition to grapes, the winery also uses a wide variety of other fruits for their wines which include Grape, Rhubarb, Cherry, Apple, Elderberry, Blackcurrant, Plum, Chokecherry, Strawberry, and Juneberry.
Wild Terra Cider and Brewing- started like most ideas, over drinks; well honestly it was over many, many drinks. Founders Ethan and Breezee Hennings had been brewing in their tiny kitchen just beer and kombucha with the occasional cider. Initially they were brewing just beer and kombucha and only the occasional cider. But after going back to visit family in Washington, they fell in love with cider’s deep history and rich diversity. Ethan and Breezee felt frustrated with a lack of cider options in Fargo and wanted to bring cider back to the forefront of the craft movement where it belongs. Being the first was a tough fight initially, laws and ordinances had to be changed and of course over a year of planning just to begin on the remodeling of the beautiful stable building. Although the design and most of the work to restore and rebuild the stable building was done by the Wild Terra team, lots of heart, soul and good vibes came from the community and helpings hands, to which we at Wild Terra will always be indebted. When naming our endeavor we wanted to capture an adventurous spirit and also touch on where we get our amazing ingredients from for our fermentations, so Wild Terra Cider and Brewing Company came to be.
North Dakota The Cyder Market hard cider information for cider makers and drinkers in North Dakota.
House Cider- At Wild Terra we use only the highest quality of apples, real fresh pressed juice and never from concentrate. The premium yeast we use is diverse, including wine and beer strains which manifest into complex and interesting flavor profiles.
At Cottonwood Farm and Cider House, the idea to turn our organic and heirloom apple harvest into hard cider was born out of a little bit of both reasons. Dan and I had the necessity to find a use for all of our apples and we had the wish to have fun while creating a sellable product. We also realized early on in our hard cider study that we wanted to embrace the fact that each year our hard cider might taste different because we are using apples that we grow and harvest from our orchard. A hard cider’s flavor is greatly affected by the twists and whims of nature and the apple varieties that are used. Dan and I also wanted to be creative when making Cottonwood Cider House's hard cider. Our goal is to produce a distinctive hard cider every year that emphasizes that year’s apple crop’s characteristics and our artistic touches.