Here at Jack’s Hard Cider, we’re thankful that the community feels as positively as we do about our handcrafted, never-from-concentrate ciders. Growing our apples in Adams County, Pennsylvania, and then pressing and fermenting our hard apple cider on-site is truly a labor of love.
We’re always pleased when bloggers and the press take notice of our ciders and spread the word to their readers. Take a look at who’s been talking about us lately:
FlipSidePA took a closer look at canning craft beverages:
Jack’s Hard Cider, in Biglerville, is a green operation, said Shane Doughty, director of sales. Cans have less of an impact on their carbon footprint. Plus, the company handles its own shipping, and more cases of cans fit in its box truck than bottles. Using bottles might mean having to make more trips to Philadelphia or Washington D.C. for deliveries, Doughty said.
The cider was bottled early on, he said, and customers noticed a difference between the keg and the bottles. “I think that’s a little different than with beer,” he said, noting that the glass brought out a lot more acids. “Now we have a lot more consistency between our cans and our kegs.”
FlipSidePA also shared news of the PA Cider Festival coming to our cidery in June:
Adams County produces many types of apples, which makes for a “tremendous variety” of ciders, according to Jonathan Patrono, president of Jack’s Hard Cider and Hauser Estate Winery. “There’s so much to making cider that leads to different types of cider,” he said. “I think consumers are just starting to figure out how many different kinds of cider are out there, especially in Pennsylvania.”
Hard Cider News fell in love with our seasonal Fireside Cider:
This seasonal cider has a 5% ABV and is available from November–March. It’s packaged in an eco-friendly can which means it’s good to take this cider on-the-go this winter, whether you’re going skiing or building a snowman. The cider is spiced with vanilla, ginger, cloves, and cinnamon subtly with characteristics of Jonagold, Idared, and Rome apple varieties shining through.
Munchies gives us a shout-out in a profile about Brett Ottolenghi, a purveyor of artisanal foods:
One minute, Brett Ottolenghi is waxing poetic about the production methods of an obscure balsamic vinegar maker from New Mexico. A moment later, he’s passing through his kitchen to grab a three-pack of Jack’s Hard Cider. That it’s made with apples from his grandfather’s Pennsylvania orchard is a point of pride.
Philly Magazine’s Foobooz profiled the best local hard ciders:
Helen’s Blend from Jack’s Hard Cider reminded many of us of drinking cold white wine on a very hot afternoon.
Fly took a look at the growing success of craft hard cider:
Jack’s is made by Hauser Estate Winery in Adams County and was the first local cider brand to break into the market. Starting its seventh year of brewing Jack’s, company president Jonathan Patrono says there has been a steady increase in popularity since they came out with the product. “The boom is great, but it hasn’t changed too much of what we do,” Patrono says.
Jack’s Hard Cider — Produced from Pennsylvania Apples. Pressed On-Site. Never from Concentrate.