Upstream Cider

Unadulterated Cider

Our ciders tell the story of the seasons here in Wisconsin.
Each batch is pressed by the humans of Upstream Cider on our custom built oak presses from Wisconsin grown apples. When we crush and press our apples, the yeast on the skin and in the flesh incorporates into the juice that will become our cider. After filling a tank, we lit it sit for a few hours to ensure the yeast have enough oxygen to inoculate the entire batch. Then, we close the lid, put on an airlock and let the ferment begin! We let it ferment through the winter. In spring, we add back a touch of fresh cider to each bottle for a mild sparkling effect.

Over time our yeasts will change. Just as a good sourdough culture and a diligent baker develop great breads, our partnership with wild yeasts allows us to create unique and flavorful ciders. We develop long term contracts and relationships with certified organic and transitional organic growers, so can see the ebbs and flows of their fruit with each season and maintain a common source of yeast.

Our cider contains no added sulfites (or yeasts, sugars, flavors, & funky stuff), is unfiltered, is not pasteurized, and is naturally gluten-free.

It is simply an expression of apples and the yeasts all around us.