Dooryard is an old/new idea, typical of this place. Abroad, many cider orchards do big business at the farm, where locals refill their empties with whatever the cider-maker taps that day. In 2008 our dooryard began drawing enough cider explorers so we could do small business the same way. Then in 2011, bottled and kegged Dooryard ciders went to market.
Three years along, U.S. ciderphiles are multiplying and boldly expanding their tastes. We hope the character of each FHC Dooryard offers rare sensory moments. HOWEVER: If Farnum Hill is new to you, be aware that none of our ciders is ever sweet. They range from radically dry to plenty dry. Fruity, aromatic, singular, intensified by our chilly northern slopes just not sweet.