Cold Crash
Our dry cider blended with fresh apple cider for a burst of rich apple flavor. Smooth, refreshing, perfectly balanced with crisp sweetness.
On tap at the CideryShips: 6-pack · 12 oz cans
Nearby on the map
Fermented
by farmers.
Crafted by family, poured for you. Orchard-grown hard cider from a 100+ acre family farm in the Warwick Valley: twelve taps, a brick oven, and the best sunsets in Cider Country.
TaproomThu–Sun
Hours & directionsWelcome to Cider Country.
Pennings Farm has grown apples for more than 40 years and welcomed the Cidery to the farm in 2016. Cider is made here all year, so a dozen-plus orchard-grown hard ciders rotate through the taps whenever the doors are open.
Drive up the dirt lane to an Amish-built barn with panoramic views of the Warwick Valley. Peek at the production floor from the taproom, take a flight out to the lawn, pick apples in season, and stay for the sunset.
- Years growing apples
- 0+
- Apple varieties we learn from
- 0+
- Taps behind the bar
- 0
- States we ship to
- 0
Find your pour.Eleven ciders on tap, mapped.
Each cider sits where its own tasting note puts it, from bone dry to maple-sweet, and as high as it is strong. Tap twelve pours New York craft beer.
Every cider, in full
Drag the P, or tap a cap. Higher = stronger.
We let the apple speak.From the orchard to your glass, in five steps.
01Growing the apples
A mix of traditional U-pick varieties and trees grown strictly for cider, with part of the orchard managed so its apples suit fermentation better. We believe growing our own makes a superior cider.
George Washington drank here.At least, that's what we like to think.
In 2018 a 40 ft wild seedling tree in the middle of the farm, along an old rock-wall property line, burst into blossom. The wall had likely sheltered an apple seed a farmer spat there in the 1700s, around when the Continental Army marched through the Warwick Valley.
We spread a huge tarp, came back every two weeks with a tractor loader to shake the tree, and pressed what fell into The Continental: tropical fruit aromatics, a brilliant sharpness and a full, tannin-heavy body. A still cider, as all of our Wild Series are. Shoots of that tree now grow on old Braeburn rootstock in the orchard.
- 2018960 bottlesThe first: one 40 ft wild tree, shaken every two weeks onto a tarp.
- 2021450 bottlesLimited production.
- 2023LimitedLimited production.
- 2024Bottles & on tapThe first time it poured from the taps.
0bottles from one tree, 2018
Pull up a stool.Or a blanket. Your choice.
No reservations for the taproom: first come, first served. Weekend admission is $5.
The taproom
The Taproom
Raw-edged bar, tabletops, shuffleboard, and a window onto the tanks.
Wrap-around porch
The casual, cozy spot where friends and neighbors end up.
Orchard lawns
Adirondack chairs, picnic tables and room for your blanket, valley views all round.
Brick oven pizza, done in under five minutes.
Neapolitan pies from a Marsal brick oven: dough, red sauce and pesto made on the farm, toppings grown here or nearby. Any pie on cauliflower crust.
- Traditional Cheese
- Pepperoni
- Signature Apple Gouda
- Sausage & Peppers
- Quattro
A year on the farm.Blossoms in May, apples in fall, parties in winter.
Events sell out early: tickets are on the farm's booking page, linked from each one.
Take it home.Shipped to 41 states, or on shelves near you.
Come by.
4 Warwick Turnpike, Warwick, NY 10990
Thursday & Friday 3–9pm · Saturday 11am–9pm · Sunday 11am–8pm
No pets or picnicking on the farm. Buses, limos and vans need a parking reservation.