This Vancouver based brewery does their own take on a English Scrumpy style under the brand 33 Acres of Cider.

CiderMaster: David Varga

Philosophy: Our vision was born out of enjoyment for the binding elements of life. The spirit of community sharing; Drink, food, conversation, space, and ideas. We carry a strong appreciation for the boundless limits created by hard work. We’re influenced by the natural elements of our surroundings, fuelled by creative thinking, and drive to make the highest quality product.

Located on the Sunshine Coast Jamie Armstrong a local boy is the c-owner along with Kim Scarrow.  

Why the name A flock of Chickadees is known as a “Banditry”, and birds like the chickadee make up the apex predators in our pest management system, predating on the coddling moth. It’s also our logo. 

While Jamie was born and raised in Halfmoon Bay, he spent the majority of his adult years abroad. Jamie's career in agricultural development took him to South America, where he helped smallholder farmers bring their products to market. Back on the Coast now, he’s excited to grow roots with his young family in Gibsons. 

Kim's answer to "what do you want to be when you grow up?" was always "Farmer". Despite being raised in the city, she always found ways to talk to the plants. In 2009-2020, her chronic illness led her to found and operate Modo Yoga Vancouver, a beloved hot yoga studio in Kitsalano.

The Orchard itself was planted as an experimental orchard in 2015 with over 400 heritage fruit trees and a huge diversity of species. When Kim and Jamie purchased the land in early 2020, they saw huge potential for a Cidery, and when the pandemic hit, they dove in to the project with full exuberance.
Kim & Jamie have a combined background in agricultural development, construction, and social enterprise, and are eager to grow roots on the sunshine coast where their kids can grow up to truly understand the meaning of community. 

The 40 varietals of heritage fruit trees were lovingly planted by the previous owners with a cidery in mind,  There are some rare perry pear trees, a large variety of semi-dwarf cider apple trees, plums, cherries, quince, and table apples too. The orchard surrounds a winding pond with bridges, and a tiny island we've dubbed "cider island". Birdwatching is always a favourite pastime of ours on the farm.

They produce Clean, Crisp, Approachable Apple Cider. All on the semi-dry side. Currently 3 ciders are on tap are our Semi-dry apple, Bramble & Bine (Hopped Blackberry) our Petal and Root (Ginger Hibiscus).

Matt Cavers is the cider master.He is a beloved Gibsons resident, with a long history of making cider and Brewing Beer on the sunshine coast.

Philosophy: We believe in investing the time and energy it takes to make a cider that tastes delicious and looks beautiful, using top-quality ingredients and time-honoured techniques.

BC Tree Fruits Cider Co was created with one thing in mind: to hand craft a premium hard cider from 100% BC apples picked from their own orchards and crushed their mill. A cider as traditional as the sixteen foot ladders climbed at harvest time. The brand name Broken Ladder.

BC Tree Fruits, is a cooperative of more than 500 grower families

Cidermaker: Bertus Albertyn

 

Big Rock Brewery has locations across Canada know for its beer. It now produces a cider called Rock Creek. Founded in 1985 by Ed McNally.

They have an open & inviting dining room, a comfortable lounge featuring a floor-to-ceiling glass wall looking into the brewery, and a stage ready for all performers,

The rooster represents our early arrival as craft brewers. It's also a bi...t of a nod to the "cock of the walk" bravura that Ed McNally had when he started Big Rock Brewery.

A fruit winery, which opened in May 2009, owned by George Ehrler and Marla Limousin. It is part of the picturesque Nature's Way Farm, an organic berry farm near Courtenay, that has been operated for several years. Natural Way is a certified Organic farm

They produce fortified dessert wines with blueberries, blackberries, and strawberries, and a table wine with blueberries and apples. They recently launched a cider called Harvest Moon.

Winemaker: George Ehrler

Philosophy: We use classical wine making traditions and local fruit. We love tradition as much as experimentation, so come and taste what we are doing. Drink to the pure expressions of the fruit! 

One of 11 establishments owned by the Donnelly Group. Their main focus is on beer.

Dean Mallet, Cam Andrews, Don Farion and Blair Calibaba are among the ownership team.

Blair, a producer and sound engineer for Vancouver bands like 54-40, Gob, and Spirit of the West, played a pivotal role. Besides his musical talents, he’s also a skilled brewer. After each hockey game, he would supply the team with his own homebrew.

The team consists of family members and close friends with a long history on the island who assist with all aspects of the business and the farm.  The purchased a 7.5-acre property Meadowbrook Corner in 2004, with the intent of opening a farm-based cidery using heritage apple trees of British, French, and German cider varieties. Since then they have planted over 700 trees of 52 different varieties of in-house grafted seedlings and are continually adding to the orchards each year. The working farm is home to sheep, pigs, & ducks which graze in the open livestock fields, as well as an edible garden that is incorporated into the menu of the adjoining Meadowbrook Market.

Owners are Ricci and Gavin Jones

 

The District Municipality of Sechelt is located on the lower Sunshine Coast of British Columbia. Approximately 50 km northwest of Vancouver. Here is where 3 guys Nick, Morgan, Bronson, Russell, and a lady Chris, started their cider house. Anne Bricker was Chris' mother and Morgan, Bronson and Russell's grandmother. Nick Farrer is the founder and cider master.

They produce,Dry, all natural, craft style cider

Russell Moore founder and head cider maker

Cidermaster : Nick Farrer
Philosophy: Making clean, dry, approachable ciders that appeal to both the seasoned cider drinker and the cider novice

 

Bottega is a working alpaca farm, apple orchard and cidery set against the peaceful backdrop of South East Kelowna. Their Brand name is Soma Cider.

Soma Cider is an extension of our field-to-tap philosophy: always local, handcrafted, and sustainably produced. We use all-natural ingredients, harvest from Okanagan Valley orchards, and use fresh-pressed juice. We never use cane sugar, sweeteners, or concentrates. Soma produces small-batch ciders through a rigorous process of tasting, testing, and refinement. 

Their Grand Opening was in May 2016 and is owned by Barbara and Alan Ross. A farm based cidery that crafts small batches of all natural cider. They do not add water or sugar and use local ingredients whenever possible.

Ciders - Classic Apple
     Apple -N-Rye
    Ginger Apple
      Cider Makers Special  - a seasonal cider that is currently a dry hopped cider

The area in the West Kootenays where they are located had a town that was incorporated in 1895 as Burton City. At that time there were lots of apple orchards in the valley and they were a big supplier of fruit to Western Canada. The valley was flooded in the '60s and Burton City is now underwater. The cidery is reclaiming the history of the area by growing apples and making cider

CiderMaster : Barbara Ross

Philosophy: A great cider takes the time it takes!

This Vernon orchard was established in 1949 by the grandfather of current owner David Dobernigg. The orchard is located in Vernon's BX district consisting of 12 hectares.

The district is named for the former 2,428-hectare (6,000-acre) ranch previously operated by the owner of Barnard’s Express & Stage Line. Once the largest stage line in North America, it closed after 50 years in 1920 when trucks and railroads took over. The name lives on in the district and now in a cidery. (1)

David and Melissa realize that apple production in the Okanagan is now a difficult business and they needed to turn to Cider production to ensure a profit. They did the research before construction of their facilities commenced. Their initial ciders 10,000 litres were made in 2013.

They received training from Washington State's Peter Mitchell.

Cider-masters: Davis and Melissa Dobernigg

 

A shared vision for creating a space where people can enjoy real food, authentic cider, and connect to the land is what brought Chef Christian Scott together with Dave & Melissa Dobernigg to create Cambium.

Cambium - the living layer between roots and leaves in trees. The cambium layer is vital in grafting apple trees to new varieties, and also is the layer that forms the tree’s growth rings. Our new logo depicts both the cambium layers and a nod to an apple shape.

Their family has been growing apples since 1946 with over two dozen varieties. The cidery was originally named BX Press Cider.

 

CiderMaster :

Philosophy:: Our cider is pressed only in the fall when select varieties of apples are ripe. We then ferment it over the winter, releasing it only when it's had a long, slow maturation to mellow and develop it's complex flavours. 

 

Cedar Cider is a farm based cidery owned by Gabriel Jefferies and Jacquelyn Ravenstein, located in the Hazelmere Valley, South Surrey, British Columbia. Their focus is on 100% organic farming practices, growing heritage trees and picking the fruit by hand. They produce small batch natural ciders, using wild yeasts, barrel aging and barrel ferments to obtain complex flavours highlighting the unique qualities of the fruits. All of their products are unpasteurized and unfiltered, with no sugars or acids added.

The orchards are located in the Campbell River Valley, along the Fraser River in Agassiz, and the north Arrow Lake in British Columbia. They grow 40 varietals of bittersweet/bittersharp apples, also perry pears and quince. They have a barrel series that ages for 1-3 years before being released. They fresh press any additional fruit additions.

 Gabriel studied food production and gastronomy in Italy for 7 years, refining the farm to ferment to finished product cycle. His passion for local food culture is what brought him back to focus on the creative process.

The name is a cute nod to the cedar house where they first started experimenting with crushing apples and making small batch ciders

CiderMaster:Gabriel Jefferies and Jacquelyn Ravenstein

Philosophy: It all starts with farming

 

In 2003, Central City Craft Brewpub opened in Surrey, BC. Their craft beer grew so popular that in 2005, they launched a canning line, sold at their own on-site liquor store, and beyond. They achieved great success with the Red Racer beer brand. By 2009 they had reached full capacity at the current BC brewery – a 3,500 sq. ft. space.

In 2012 and 2010 they were Canada’s Brewery of the Year, and won the 2012 World Cup of Beer’s Gold & Bronze Medal winner.

Central City’s Hopping Mad Dry Hopped Apple Cider (6.5% ABV) is a dry-sweet cider blending Yakima Valley hops with fresh pressed apples from the Pacific Northwest.  Hopping Mad Dry Hopped Cider is cold fermented from scratch, using Northwest Apples, Yakima Hops and a special yeast. The dry hopping process used adds a nice hop aroma onto the dry sweet, cider, complementing the cider’s natural tart flavour

CiderMaster :

 

The journey began with the purchase of “The Deli in Yarrow,” an abandoned property that was in need of some love. After six months of renovation, the owners transformed it into the Chestnut Springs Organic Bakery.They chose to close the bakery and move into a new adventur purchasing 40 acres of Apple Trees near Cultas Lake. They had to restore the farm house and barn.

In 2017 they partnered with Neufeld Brothers from Agassiz to graft and start 2,000 apple trees. Bell de Boskoop, Golden Russets, Dolgo, Dabinette and Kings were all selected by Richard Hallman and we now wait patiently. They were planted in November 2019 and started bearing fruit in earnest in 2021. In 2023 they had our first significant harvest of 8,500 pounds of apples.

 

After a decade of experimenting in their basement and gaining insights from friends and family, Jen and Owen took the plunge into commercial cider production, proudly becoming Port Alberni’s first and possibly BC’s smallest cidery.  They do not have a tasting room.

CiderMaster :

Philosophy:

 

Located in towntown Squamish. Cliffside Cider is Squamish's first cidery having opened for business in June 2018. There are three owners under the coroporate name Cleveland Group.

1. Cece Leclair: Originally from Ontario, Cece moved to Squamish with an adventurous spirit, eager to explore the great outdoors. Despite having no prior business or team management experience, she joined Cliffside Cider as a partner. Cece’s enthusiasm for running a team and her love for the small craft beverage industry have been instrumental in shaping the cidery’s success.

2. Boyd Folkard: With a background as an addictions counselor for youth, Boyd transitioned his focus to the craft industry about 12 years ago. He co-founded Cliffside Cider, and his vision has been to create a neighborhood hidden gem—a place where locals feel at home.

3. Rob Weys: A local entrepreneur, Rob has started several businesses. When he met Boyd, he recognized the potential of Boyd’s craft cider dream and threw his weight behind it. Beyond being business partners, Boyd and Rob have been life-changing inspirations for Cece, encouraging her to explore her potential and get involved in the community.

A fruit winery located in the Comox valley at the base of Mt Washington. Owned by Bonnie and Terry Ludwig.

At Coastal Black we have an overwhelming passion for wine that can be enjoyed by any and all people whenever the mood should strike you . They have the island's largest planting 32 hectares of cultivated blackberries They also produce Mead.

Signature wines are Blackberry Table, Blackberry Sparkling and Spiced Mead

They also make cider.Second Page and Mead

They own Big D’s Bees that produces multiple Honeys, flavours include: Fireweed, Wildflower, Creamy, Creamy Cinnamon & Cocoa Honey

Philosophy: If you are truly passionate about what you do and you love making wine then you will produce something everyone else will love.

They have a nice location along the Fraser River. Kyle Matzen and Lloyd Quaale are the owners.

Grand Opening 2024

CiderMaster :

Philosophy:  “Our goal is to create a cider for everyone – whether you are a seasoned cider lover or a cider newcomer, we have a flavour for you.”

 

A family opered cidery, headed by Annelise Simonsen, Director of Operations and Kaleigh Jorgensen, Cidermaker, Creek & Gully Cider was born of our agricultural roots to re- imagine a modern family farm. Annelise and Kaleigh have over a decade’s experience in the Okanagan hospitality industry, and first fell in love with fermentation as partners in baking. Our orchardist, Peter, has farmed for 35 years specializing in fruit trees – apples, pears, and peaches.

The name Creek & Gully evolved as an homage to the lands from which we grow our fruit- each lot contains both a creek and gully - one evolving from the constant flow of the other - the result being that small things beget large influences.

CiderMaster: Kaleigh Jorgensen, 

Philosophy: Great cider starts in the orchard. We like to keep it wild with our farming and ferments, encouraging the natural microbiome to express itself through our cider. We intervene very little in the fermentation process, shepherding the spontaneous action that transforms our apple juice into delicious cider. Our ciders are alive and unfiltered, handmade with minimal sulphites.

 

The Summerland cider company is owned by three friends Robin, Luke, and Mike. They are a small producer that makes one type of cider and we think we make it well. But no two batches are ever really the same. Dominion Cider is a dry, English-style pub cider. It has a light golden colour.

The cidery was named after the Dominion Experimental Farms an agricultural network stretching from coast to coast created in the late 1800s to support Canadian farmers.

 

CiderMaster:

Double Cross Cidery at the Junction

3363 Springfield Road
Kelowna, BC
V1X 5L4

closed

Glenn, Loretta, Michael and Alycia Cross own Cross Orchards, home of the Function Junction Fruit Stand. In 2011, when they thought of expanding to apple cider and fruit wine, they contacted Richard Bullock, another apple grower, for advice. The Bullock family had opened the Raven Ridge Cidery on their East Kelowna orchard in 2003. To the surprise of the Crosses, the Bullocks were closing Raven Ridge. The Cross family jumped at the opportunity to purchase Raven Ridge's equipment.

Signature ciders   Fuji iced cider & Braburn iced cider 

Their plan is to produce both fruit wines and ciders . They also operate a fruit stand with products from their 48 acres of    apples, peaches, apricots, blackberries, tai berries, raspberries, corn, cherries and veggies 

Cider master: Glenn Cross

Philosophy: Work hard, play hard        

 

Jeff and Halee Fried have been farming for 30 years and their children are now the third generation committed to growing good food for great people. In 2016 Jeff and Halee purchased a century old farm steeped with history and deeply rooted in the agriculture community of the Okanagan Valley. Looking for ways to make the farm more viable Halee wanted to explore her fascination cider and Jeff wanted to restore the heritage barn on the site, the two ideas were married and the idea of Farmstrong was born. We are so pleased you have chosen to visit our site. Since the spring of 2016 Jeff and Halee along with their sons Mitchell, Avery and Griffin have been working hard to make premium craft (small batch) ciders along with restoring a heritage barn built in 1896. 

Cider Maker: Halee Fried
Philosophy:

 

The desire to produce cider came as a result of the couple’s loss of several years’ worth of fruit crops due to uncontrollable weather damage from frost and hail. High quality fruit was rendered useless for fresh market sales due to the hail marks – but those marks only affected the appearance, not the incredible taste of the fruit. The couple knew there had to be a way to use this fruit to produce a quality by-product that the consumer could enjoy. Hence, the idea to produce a quality cider using their own fruit was born.

CiderMaster : Jack Faustino Relvas

Philosophy: To use our own quality grown fruit to produce high quality ciders

 

The Langley based cidery is owned by Rachel Bolongaro it is the first cidery in the Fraser Valley. The Bolongaros purchased the 12 acre farm in 2014 and began establishing their orchard. The orchard was planted with 1800 trees that consisted of over 25 different varieties of English and French cider apples.

Rachel produced a pacific northwest style cider.  They currently have five blends, dry, off-dry, raspberry, elderflower and honey

CiderMaster Rachel Bolongaro

Philosophy: Making the best cider we possibly can using sustainable produced heritage apples from our orchard

 

The  cidery is nestled on a picturesque 4.7-acre orchard, where we cultivate stone fruit, cherries, flowers, and a variety of fruits and vegetables in their garden. Lake Country is just north of Kelowna. They are located in an area between Kalamalka Lake and Wood Lake

"We are simply fascinated by folklore, and how stories are as unique to each region as flavours and ingredients. That's why we take our inspiration from the land to create ciders that are not only delicious but also tell a story."

The cidery is owned by Blain Weber. Blain has a background in brewery operations, distilling, hospitality management, and winemaking

 

Located on the west side of the Island. Hornby Island is located between Vancouver Island and the BC mainland. The farm land has been in the family since 1918. The apple orchard was planted in 1921. Owner Aileen Fearman and husband

Their various cider styles have unique names such as Devil's Stick and Creepy Cow.

Cidermaker:

 

Geoff Menu spend 30 years as a bartender in the Okanagan before turning his hobby into a business.

Geo Ciders are 5% alcohol. The Premium Standard Ciders are Old World & New World Apple Ciders and are available alongside artisan seasonal features. Geo Ciders are all crafted in house, utilizing the best of British Columbia’s best. Geo Ciders are all natural and gluten-free.

Food service is available.

CiderMaster : Geoff Menu

Philosophy:

 

The cidery is owned by Brett Carlson and his sister, Dallas. They are located between Mt Cheam and Bear Mountain by the Fraser River.

Their grandfather moved to this property in the 70’s and built the house, then built this building in the late 80’s. For years this building served as storage for anything and everything and the first undertaking of bringing the cidery to life was to clear out everything inside.

"“I knew he had a couple of apple trees and never really thought much of it; he was donating them to local farmers,” Carlson said. “I randomly saw somebody I knew at a cidery one day and I’d never really heard of a cidery before. I thought it might be interesting to try to make cider with the apples we have.”

The team at Homestead has planted 600 cider-specific varieties.

A family run business whose dream started in 2011 with plantings followed by opening the tasting room in 2014.

Niklaus and Kate Durisek are th owners . The couple left their busy urban lives to buy an overgrown vineyard, dreaming of producing innovative ciders. Planting hundreds of heritage apple trees and making friends with their farming neighbours, the couple founded their own sustainably farmed orchard community.

 

CiderMaster

 

Junction Orchard & Cidery is a new addition to the Vancouver Island cider scene, located by Prospect Lake and not far from downtown Victoria. The cider is owned by Jillian (Jac) and Cody Brown. They launched their first cider (Rhubarb) July 2021. As for the name chooice "we had two creeks that meet on the property and one of our core values is community and you come “together” at a Junction. "

Cody is Victoria native and has a history of beverage distribution and is currently an active fire fighter. Jillian is Australian and has been in Canada 15 years with over 20 years in customer service and hospitality 

They have a 8-acre farm with a welcoming west coast, rustic venue. Junction cider brings a clean, crisp, and refreshing flavour to the cider scene.

David Mitchel, a brewmaster with this as his first official venture into cider. 

Philosophy: Keep it simple. Let the fruit shine through, no added sugars if possible. Our goal is to keep everything as local as possible, or at the very minimum BC sourced

 

We named our cidery La Petite Abeille, or, the Little Bee. Bees are important to us for a couple of reasons. Not only do we recognize that bees are crucial to the pollination of our orchard and the health of the planet, but the bee has been a prominent symbol throughout French history, so we thought of the bee as a fitting ode to the place that initially inspired us to make our special sparkling-style cider.

 

A small family run operation.Covered patio and picnic area.Serving Cider and Charcuterie

They won a Growlie for Best New Cidery from @thegrowlerbc .

 

Sunny Lesser moved to Canada in 1988.  Sunny took to farming throughout the Okanagan Valley. He grew a wide array of cherries, peaches, pears, plums, nectarines, apples.  Eventually, Sunny opened the Lasser fruit stand in 1991, because he believed delicious, fresh fruit should be available and affordable to everyone. Eventually his wife Jesse, along with their children Nav and Gagan, joined the family farm, making it a true family business.

Among their numerous beveage products they produce cider. They have been making their own cider for over 40 years.

Their mission is To provide low-waste, expertly crafted, exquisitely delicious beverages for all. That is the Lass Chance promise

CiderMaster:

Established in the heart BC's interior, Left Field Cider Co. is a family owned business, making traditional cider in small batches. Proprietors are Gordon and Debbie Garthwaite, Kate Garthwaite, Theresa Pedersen two sisters and their parents. Yearly production is 1,500 cases

The idea of producing cider came to Kate out of nowhere, thus the name Left Field from the expression Out of Left Field. Kate spent a year in Herefordshire, England apprenticing with a well-known cider maker and is most knowledgeable in apple varieties and blends. All the owners have a role in producing their cider.

The cider-house is open from May long weekend to Labour Day on Fridays from 3pm-7pm and Saturdays and Sundays from noon-6pm. They are happy to give customers a tour of the facility.  All of the products are full juice. They do not use concentrated or artificial flavouring. They blend English and French cider apple varieties with dessert apples that are typical to BC.

Winner of Best Beverage at the 2012 Okanagan Fest of Ale

Signature Ciders: Big Dry and Little Dry

Cider-maker: Kate Garthwaite

Philosophy: Real cider is made from apples. We don't capitalize and pride ourselves on making a full-juice cider

Owner and cidermaker Seth Jex grew-up in Northern BC. Since moving to Lillooet it has continued to surprise and inspire me. I want my work to honor the place, its people and the intersections between them. I think this is best represented in the hard work of our small local farms, vineyards, orchards and I hope, in my ciders. My style of cidermaking focuses on old world techniques, the apples are hand picked, oak barrel aged and left unfiltered & unfined to preserve the characteristics of each apple, pear and fruit varietals within them.

Located at Fort Berens estate winery.

Cider-maker:

Lonetree Cider is an Authentic Dry Cider - straight from an old growth apple orchard in the Okanagan Valley. Opened in 2011

the name "Lonetree" because we think we stand alone in our belief in a 100% BC quality product. And we use the phrase "old growth orchard" because many of the apple trees are nearly 80 years old

types of Cider produce: Authentic Dry, Ginger Apple, Cranberry Apple, Pear & Apple

Philosophy: These days, it seems like everything has to be high speed, highly efficient to produce a higher yield. In our opinion, all this rushing can sometimes hurt the quality of the final product. That's why LONETREE is made from authentic cider apples, still grown the old-fashioned way – carefully, and with plenty of respect for the land.

Merridale, nestled in the mouth of Vancouver Island's Cowichan Valley, is a destination the whole family can enjoy. Located in Cobble Hill, just 40 minutes from Victoria the cider house provides a unique venue, surrounded by the orchards. Merridale is said to be BC's first estate cidery. Founded by Albert Piggott in 1987 and now owned by Janet Docherty and Rick Pipes who took over in 2000. They wanted the business to be something they would be passionate about and provide a healthy lifestyle for their family

Some of the varieties of apples grown include Dabinett, Tremlett's Bitter, Frequin Rouge, Hauxapfel, Chisel Jersey and Bulmer Norman, to name a few.

Signature Ciders: Scrumpy, Summerset

In 2007 the Brandiehouse was opened to produce fortified wines - Brandy. Aging is an important factor in producing fine quality brandy. The process of aging in oak enhances many of the characteristics of the brandy and slowly adds a distinctive caramel colour. The choice of barrel is important in the end product. Some of their brandies will be aged in French Oak, others in American Oak. Merridale will also be the first to age some brandies in Canadian Oak. They will call the brandies Oh de Vies a play
on eau de vie or water of life.

Cider Master: Rick Pipes

Philosophy: Merridale Ciders are handcrafted, all natural and made from 100% undiluted juice.

 

Millionaires' Row Cider Co. is a family-run cidery located on an apple orchard in Summerland with a rich history. In the early 1900's land areas in the Prairie Valley area of Summerland were known as Millionaires' Row. Each bottle of our fine hand-crafted cider tells a part of the inspiring story of Summerland's early days.

Brett and Janet Annable are the owners - after purchasing the property in 2016 they were biking the KVR trail above the property, stopping to read the signs that had been posted.  They were surprised to see one that said “Millionaires’ Row” and had pictures of the “Notable Millionaires” and a brief description of why this area was nicknamed “Millionaires’ Row”.  And this sign was placed just above their property. 

The property provides great views of Giant's Head and Conkle Mountain. The Kettle Valley Steam Railway runs by the orchard.

Each bottle of their handcrafted cider tells a part of the inspiring story of Summerland's early days.  All the pictures on the labels come from the Summerland museum. 

Winemaking philosophy - use the best tree ripened apples for a nice clean fruit forward cider

Janet is the cidermaker.

Naramata Cider Co, ciders are made from crisp apples, ripe pears, a little Okanagan sunshine. The cider is owned by Miranda and Del Hallady who own Elephant Island Winery. Brain Selwood is also a partner.

The snail (found on every label) is emblematic of Cittaslow: a network of communities around the world that value slow living. Naramata is pretty stoked to be one of only two towns in Canada to have Cittaslow accreditation.

Being a Cittaslow community means we care about our town, the people who live in it and everyone who visits it. We work together to preserve the unique spirit of this place.

Cider-maker:

 

"We are nomads, endlessly exploring food, drink and culture. Our thirst for knowledge and new experiences continually inspire us to create great tasting ciders."

Two young ladies Alison and Katherine found the cider house in 2018. They were with friends attaining a beer festival Alison does not care for beer so she was not enjoying herself until she came acrosss a booth featuring cider. She was impressed.

After a bunch of years of studying, researching and planning, Alison Round and Kathleen van der Ree decided to go for it, put their talents together, and start their own craft cidery in Squamish, B.C., their home since 2010.

Alison passion for craft cider led her to the Enology and Viticulture School in Walla Walla Washington. After successfully completing this seminal course in cider making in North America, Alison has gone on to study under celebrated Cider Master Andrew Byers from Finn River Cider in Chimacum, Washington.

Kathleen is a BC native and a practicing lawyer

Northyard offers a food service.

CiderMaster: Alison Round

Philosophy:

Opened in 2006 by Gian Dhaliwal and his son, Ravi, who operate a roadside orchard and fruit market. The orchard primarily grows apples, along with cherries and other tree fruits. For some time, the Dhaliwal family has sold its fruits and vegetables at what they called the Sunshine Valley Fruit. It is currently the only cidery in the Okanagan south

Situated between Oliver and Osoyoos, right off of Highway 97, Orchard Hill provides safe and easy access to all of its customers

They offer three ciders; Okanagan Bubbly a light semi-sweet and fruity, Extra Dry a sparkling cider and Summer Sipper a medium dry sparkling apple cider with slightly more complexity than Okanagan Bubbly.

Persephone Brewing Co. (PBC) operates an 11-acre farm and craft micro-brewery in the community of Gibsons on BC’s Sunshine Coast. Our farm consists of two hop yards, an apple orchard, market garden and flock of laying hens. Two acres of cider apples leased from another local farm are used to make their cider. Another cider apple orchard is being planted on the farm and and will cover approximately 2 acres producing bitter-sweet and heritage apples to help grow their cider production.

Cidermaker:

 

George Ehrler is the founder and cidermaker. Keen on being a sustainable cider producer, He studied with Master Cider Maker Peter Mitchel in Oregon in 2013 and in 2014. In 2009 George and Marla Limousin opened Blue Moon Estate Winery.

The Gabriola Cider is owned by Keith and Marti MacKenzie, who began building their dream – an orchard of heritage apples on 27 acres in 2002.

They started with uncultivated scrub brush. They tilled the land and created locally sourced compost to feed the soil. They built a nursery and trellised rows for a unique stock of heavy fruiting dwarf trees. Finally they built a cider barn and roadside stand to sell the crop and ciders, the orchard has over 1,000 trees across two acres, with 25 different varieties of apples.

They released their first cider in the Summer of 2015. Jonas Greig the cider maker has produced two styles of cider one Dry with the RS of 14g/l and a  Dry Dry cider of only 4g/l RS.

They also make a sweet apple cider caramels

Cider-maker: Jonas Greig

Philosophy:

 

A Kelowna company that likes to support biking events

 

Riley’s cidery sits amongst nearly a thousand varieties of heirloom apples in a one-of-a-kind apple orchard on Bowen Island in British Columbia. The orchard was planted over a 30 year period by John and Josephine Riley who are apple tree collectors and enthusiasts with an absolute wealth of knowledge.

In 2019, Christine and Rob  Hardie were lucky enough to take over from John and Josephine to help preserve this incredible living museum and from this idea, Riley’s Cidery took shape. The husband and wife duo spent years living in London and picked up a taste for traditional apple cider so the idea came easily when the orchard came into their care.

Christine trained under Peter Mitchell at the Cider and Perry Academy in Herefordshire and prior to that at the University of British Columbia completing the UBC Farm Practicum in Sustainable Agriculture. These experiences provided her with a well-rounded knowled.

Cidermaker, Christine Hardie submitted their Sip & Tell Single Varietal McIntosh Cider with the hope of receiving valuable feedback from some of the most talented and knowledgeable cider judges from around the world at the nternational Brewing and Cider Awards, they won gold.

Bowen Island, British Columbia, is an island municipality that is part of Metro Vancouver. Bowen Island is within the jurisdiction of the Islands Trust. Located in Howe Sound, it is approximately 6 kilometres wide by 12 kilometres long, with the island at its closest point about 3 kilometres west of the mainland. 

 

Salt Spring Wild Cidery

151 Sharp Road
Salt Spring Island, BC
V8K 2P6

Gerda Lattey and Mike Lachelt are the owners of this new island cidery. The name comes from the times they would pick apples from wild trees on Salt Spring. They make 5 varieties of dry ciders, practicing organic methods.

The tasting room is located in an historic farm house.

Cider master: Gerda Lattey and Mike Lachelt

Philosophy:   Slow ferment, delicate flavours. All our ciders are dry.    

Sea Cider opened its farm gate for business in 2007 when owner Kristen Needham purchased the property with a vision of creating an organic farm and orchard producing traditional fermented artisan ciders. Since then, they have grown to an annual cider production of over 7,000 cases. Sea Cide continues to pride themselves on crafting traditionally fermented ciders from organically grown apples, and with their award-winning cider now available throughout B.C., Alberta, Manitoba, Washington State, Illinois and Oregon. 

"Kristen is a sixth generation farmer, having inherited the family orchard in 1986. At the time, she wanted nothing to do with farming. Instead, as a teenager, she went off to boarding school in Wales. "I drank my first cider but never dreamed that one day I would become a cidermaker. Rather, I focused on my studies and began a career in environmental management and international development. I worked mainly on food security projects and spent several years working in rural Ethiopia with farmers. I never thought that one day I would return to farming myself. "

The first Sea Cider orchard was located on the pristine shores of Eagle Bay on Shuswap Lake BC.  In our family for 3 generations, we grew culinary apples.  In 2003 we replanted our Shuswap orchard with bittersweet cider varietals. The next Sea Cider orchard was established that same year on Oldfield Road on Victoria’s Saanich Peninsula, where we had a squash farm.  Then in 2004, we purchased a farm a few miles away on Mt. St. Michael Road for the site of our Ciderhouse and main orchard.

Previously a loganberry farm and sheep pasture. we planted 1,000 cider apple trees on the site that first year. We have since added several hundred more trees, comprising over 60 varietals of cider apples and heritage varietals. Construction of the Ciderhouse began in 2005, and the Tasting Room opened in 2007. The property is 10 acres and consists of the orchard, the forest, the Ciderhouse and gardens.

Sea Cider is a certified organic farm in compliance with Canada’s National Organic Standards through the Pacific Agricultural Certification Societ (PACS). Our organic practices focus on minimal intervention and prevention of disease and insect infestations through soil health and attentive tree maintenance. In particular, we maintain the health of our trees by encouraging and nourishing soil biodiversity and preventing soil erosion.

“Terroir” is also important in Sea Cider’s approach to cidermaking and apple growing.  Our site is well suited for a cider apple orchard. The orchard is protected by forest shelter to the south, and its east-facing aspect provides good air movement off the waters of Haro Strait.  The seas also moderate our micro-climate, preventing dangerous freezes and allowing the apples’ acids and sugars to develop in abundance. The topsoil is rich with organic matter and nutrients, and just under the topsoil layer is three-foot layer of glacial till which provides good soil drainage. Below this, a deeper layer of fine clay holds moisture during our dry summers and provides an exceptional source of nutrients for the trees’ taproots to access.

Sea Cider is focused on:
- Growing apples organically
- Making traditionally fermented artisan ciders
- Promoting local agriculture on the peninsula
- Supporting the local community
- Providing high quality cider, excellent service and encouraging visitors to the cider house for a ‘cider experience.’

Cidermaker: Kristen Jordan

Philosophy: Sociability, sustainability, and community involvement have been the three pillars of Sea Cider's business philosophy and mission.

Harv and Marina Johal along with Taylor and Caroline Sebastian have opened Scenic Road Cider Co in Kelowna

Cider Master:

 

Owned and operated by three women.  Kailee, Lindsay and Gena began in 2016. Kailee, the cidermaker, was new to the area and looking to meet like-minded businesswomen.  Shuswap Women Who Wine (but do something about it!) was born in 2018 with these three friends on the board working to raise money for various community groups and to create networking opportunities for its members. Volunteering together within this amazing group highlighted their ability to work well together using their complimenting skill sets from previous careers. The next step was to build a business plan around a drink they all loved…apple cider! The Shuswap has a deep-rooted apple growing history and has gone without a Cidery since before 1920. With steely determination and persistence, the women opened the doors of Shuswap Cider Company in June of 2021.

Owned by Mitchell and Emily Hawse. Producers of both Mead and cider. There facilities are located in what use to be an Abattoir. They have 20acres.

Mitchell is the vintor. Emily a medical student in the Northern Medical Program at UNBC. Mitchell studied physics at UNBC and after earning his undergraduate degree he completed masters studies which focused on the city’s biosolids energy heating system. 

Making cider started out as a hobby but they soon became obsessed with it. He found a business partner, Sam Shenk, and together they built a business plan and applied for a winery licence.

When Mitchell and Emily first moved in there were two apple trees in the yard. Acting on the advice of Emily’s mom, a hobby wine maker, they used their apples to make a batch of cider, which turned out better than expected.

The following summer, Mitchell was hired to work in the cellar of Northern Lights Estate Winery, which taught him the basics of what he needed to become a vintner. He devoured an iconic how-to book on cider-making written by Claude Jolicoeur and made contact with the Quebec man to ask for suggestions about what trees he should plant in a northern B.C. climate to produce the best possible results.

Slaughterhouse makes four types of cider - Traditional Dry, Modern Dry, Modern Semi-Sweet and Ice Cider - and two varieties of mead – Braggot and Sima.

A small family owned and operated cidery in Kelowna

 

Cidermaster :
Philosophy: Soma is a coalition of creative spirits. We merge elements of agriculture, architecture, and community. Our focus is on quality craft ciders and authentic hospitality.

 

A popular Victoria pub that known for their brewing of beer has now added cider. All ciders are traditionally unfiltered, all natural with no sulphites, unpasteurized, fermented in house and have been tested gluten free. Apples sourced from the Island and the Okanagan.

Conceived in 1982, taking 18 months of research, design, construction and enabling regulatory changes involving the City, the Province and the Feds, Spinnakers pioneered BC’s craft brewing renaissance and is Canada’s oldest brewpub.

 

Strange Fellows Brewing is the creation of Iain Hill & Aaron Jonckheere, erstwhile strangers who each dreamed of starting A brewery. When a mutual friend decided they should meet, little did they know this would be the first step they would take toward realizing their common dream.

Iain is a craftsman who takes great interest in life's details. An award-winning brewer with over 20 years experience, he is compelled to create beer that is unique & rooted in authenticity. As a pioneer of BC’s craft brewing industry, Iain has achieved many firsts , but the need to start his own BREWERY grew stronger over the years. He had always been INSPIRED to have a place where he could create the beer and cider he dreamed of, so when BY chance he met Aaron, he was ready.

Aaron is a daydreamer & wanderer with a keen interest in the TRADITION & CREATIVITY of craft brewing. Exposure to great beer by way of his Belgian heritage, & being a third-generation home brewe

The cidery is a collaboration of three orchard owners Tom Kinvig, Bob Thompson and Ron Vollo who began making cider nearly twenty years ago.  Their desire to improve the quality of their cider led to research which revealed not only that they  needed to improve their cider-making techniques but that there exists a large number of apple varieties that are used exclusively for making cider they needed to grow. They managed to obtain a small amount of grafting wood and over a number of years were able to graft more trees.  They currently have about 2 1/2 acres of cider apples   

Opening in 2012 the owners  selected a name that referred to their location and one that would reflect the heritage aspect of the fruit used in their cider

Signature Cider is Tuesday's Original

Cider master Bob Thompson

Philosophy: Uncompromising quality.   We strive to produce the best cider possible and wish to redefine what cider is in this area

A a few years back three longtime friends and fellow cider lovers figured there simply wasn’t enough proper craft cider to go around – so they started making their own.

Two of the founders owned Bestie – a friendly little sausage and beer parlour in Vancouver’s Chinatown – Sunday was the only day the restaurant was closed. Therefore Sunday was the only day they could work on their cider.

 

Farming has been a way of life for the Taves family since the 1930s, when Opa purchased his first farm in the Southlands of Abbotsford.  Going into the fourth generation, Taves Family Farms continues to thrive with Loren and Corinne Taves leading the way.  The farming operation now grows over 60 acres of produce where they harvest everything from eggplant and heirloom tomatoes, to a variety of currants and berries to apples and pumpkins! 

Each spring, summer and fall, the Taves welcome people to the Applebarn to enjoy Easterfest, u-pick goji berries, sunflower and pumpkin patches, hay rides, a corn maze, jumping pillows, farm animals, pedal karts, pony rides, fun eats, and, most importantly, u-pick apples!  Visiting the farm in fall brings 10 acres of orchard laden with different varieties of apples from tart Alkmene to sweet Honeycrisp and the Taves’ signature apple, the Jonagold. Together, this combination yields the most delicious cold-pressed apple cider and legendary apple cider slushies.

The Taves are excited to share their newest venture as they open Taves Estate Cidery  

CiderMaster: Kelsi Paul

Philosophy: We take tree-ripened fruit, add no additives, and then use a UV treatment process.We take our fresh cider and heat it before putting the hot cider in glass jars with rubber sealed lids.  The heat seals the lids so the glass jars of cider can remain unrefrigerated until opened.

 

Situated on 50 acres of beautiful orchard land just east of Veron in the Okanagan,their quaint tasting room is nestled between barns and lanes of apple trees . Tony has over 36 years of farming experience he has grown and harvested countless apple varietals

CiderMaster:

Philosophy: We believe in farm fresh ingredients and a truly handcrafted product. All of our ciders are gluten free and contain no artificial flavours.

 

Russ Johnson, started Truck 59 Ciderhouse with his wife Helen. Their first limited release was a blueberry infused Apple Cider. They have a very attractive cider house in West Kelowna. he Ciderhouse’s 400-square-foot tasting room offers a sweeping view of Okanagan Lake and the newly planted orchard of eight varieties of cider apples.

Every bottle cap brought in and every bottle opened in the tasting room, we donate 10 cents to the West Kelowna firefighters' charity of choice!?

 

Cider master :
Philosophy:

 

A small family owned and operated cidery from Pender Island part of the Gulf Islands off the British Columbia Coast. the owners are Matthew Vasilev and Katie Selbee.

A farm-based cidery rooted on Pender Island, specializing in small batch wild fermentations from heirloom apples.

A few months after we started dating, I invited Katie to visit my old family home on Pender Island to learn more about pruning from my aunt Pam, who’s been caretaking the old apple trees there for decades. Holding a pair of secateurs up a ladder, getting into a meditative work mode, I think that’s where the shared dream started. After a few more years of living in East Van, making lots of cider with friends (my brother and I even rented a garage in Kits to house our personal cidermaking operation), I took some cidermaking courses and Katie and I visited farm-based cideries in BC, Washington and the UK–we just knew we wanted this to be our life. So the timing of meeting Pender farmland owners Sandra and Noel in 2015 couldn’t have been better. We were introduced when getting permission to ‘scrump’ apples from an old orchard they own, but they quickly jumped on the idea of partnering with us to open a cidery on their property. In fact their ALR-zoned property was an ideal site.

They also produce a pear cider.

Cider master :
Philosophy: