Downeast Cider house was founded by Ross Brockman and Tyler Mosher during their senior year of college. After a considerable amount of time spent on the family orchard, an affinity for farm-fresh apple products was born. Meanwhile, at school, the guys could always be found studying. Whether it was deep into a weekend night, Weds/Thur specials at the local library, or perhaps a casual "Sunday fun-day study-day," the fellas were relentlessly toiling away, focused primarily on the classic works of professor Busch and his famous theories on the smooth-cold continuum, copper-top revision. Though neither was a math major, through some additional "studying" they put two and two together and the result was hard cider.
35c
Massachusetts » Boston
"Our flagship hard cider, inspired by freshly pressed cider from the farm - unfiltered for a full body and smooth finish. The Original Blend is
"This unfiltered cider is packed with blackberry, blueberry, and raspberry. More tart than sweet and juicy. Ben’s uncle, a reality show winner, lives on an
"A lot of cranberries grow in Massachusetts and an unnamed member of Downeast Cider has an affinity for them, dried cranberries, cranberry juice, and most
An unfiltered mix of grapefruit and apples. Something cool and refreshing to remind you spring is on the way.
"A tribute to hazy memories in Hawaii. Unfiltered cider with pineapple juice– tangy and fruity with a dry finish. The perfect balance of tropical juiciness
You don't... but you really, really do. Trust us on this. With a very short window of availability, pumpkin blend is made by adding fresh
36c
" A reward for all that shoveling. We keep it interesting with toasted oak chips, cinnamon bark, nutmeg, and a little extra kick to help
Inspired by a weekend spent on a wild, untamed island in maine, this unfiltered cider has a bold mix of blackberries, blueberries, and raspberries in
35c
Made with 40,000 lbs of wild blueberries from a single farm (Merrill Farm) in Hancock, ME.
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