An Interview with Oak & Apple Cidery

Christian and Christina Krapf are owners of Oak and Apple Cidery, a new Rochester, NY micro-cidery that shows off its fair share of Pioneer Millworks reclaimed wood. They partnered with Ketmar Development to build the production and tasting room in Penfield, NY. Many thanks to them for taking some time out to talk with us (amidst getting ready for their public opening on September 22nd) about the space’s design, how they chose materials, and what makes for a really good cider.

 

Oak & Apple Cidery in Penfield, NY. Photo by Jerome Davis

 

Deanna: Tell me about Oak & Apple Cidery…

Christian: 11 years ago my best friend took me to a picnic in Olean [NY] where they have this tradition of farmers bringing their homemade ciders. The ciders I had had up to that point were really sweet, candy-tasting ciders, and the cider I had at the picnic were really different. I wanted to try making cider myself–and bring my own the following year.

When I met Christina, my wife, we started making it together. We had a lot of fun doing it and improving. We thought maybe we could sell it, so we set out on this journey to Oak & Apple. Our mission is to make the best quality cider we can.

Christina: What makes us unique is we do all of the production on site—the whole process is done here right on our farm. So we grow the apples, we press the apples, we ferment on site, bottle, filter, and sell right here. So it’s really a farm to glass experience.

We farm 700 trees, and our varietals are rare apples. Not your typical old English style and French varietals…Golden Russet, Balmers…they’re more rare, very bittersweet tart apples, which are good for hard cider.

Reclaimed barn siding, Pioneer Millworks American Prairie Taphouse. Photo from Oak & Apple’s Instagram.

 

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