We grow, press, ferment, bottle and distribute all of our ciders from our orchards in Adams County, PA. We never use any sugars, sweeteners, colors or flavorings to alter any of the ciders we produce. Rather, we blend different apple varieties to get the desired final product. All of our offerings are also gluten free. Enjoy!
This cider sets the standard with a bright, fruit forward flavor profile and a medium sweetness. No added sugars or flavors, just carefully selected apple varieties that are grown, pressed and fermented here at Big Hill. Available year round.
To elevate this cider’s bright, citrusy personality, we’ve dry-hopped it, using a blend of whole leaf Columbus, Centennial & Cascade hops – the legendary “three C’s.” Organic lemongrass focuses the hop overtones and adds a citrusy finish to this light and effervescent cider. Available year round.
Our take on a Moscow Mule, this cider has been steeped with organic ginger that warms on the back end. Fresh lime zest also lends a refreshing citrus that makes it perfect for any weather. We’ve back-sweetened with just a touch of fresh apple cider for a smooth apple character.
This off-dry summer seasonal has some fresh apple cider blended to give a hint of sweetness and a wonderful apple aroma and flavor. Crisp, tart and just what you need for those dog days of summer. Available May through September.
Our Barrel Aged Reserve Cider is a unique blend of bittersweet & bittersharp apples varieties grown right here in our orchards. A complex, tart and tannic flavor profile will pairs well with cheese, pork, shellfish and much more.
The Kingston Black apple is perhaps the most esteemed of all English cider varietals. This single varietal dry cider has earthy notes, soft tannins and a rustic complexity that’s reminiscent of old world ciders. Limited availability each year.
We utilize crabapple trees in the orchards to help in pollination of fruit every spring. The red fleshed Dolgo Crabapple lends itself to this wildly tart cider that’s rich in color and aroma with subtle tannins. Limited availability each year.
This is our take on a wild fermented cider using a yeast strain native to our orchards. We’ve harnessed the wild bacteria and microflora from our farms to create Farmhouse, a rustic traditional cider that’s mildly funky with citrus notes.
Our Golden Russet apples aren’t pretty but they make a damn good cider. We’ve slow-fermented over winter and aged this cider in oak barrels for a year before bottling. Notes of vanilla and caramel come through with a smooth finish.
We’ve developed a small batch, sour series to showcase ciders and fruit that we have in limited quantities or trial batches to see how they do in our market. Some of these may go on to be full time ciders while others will only be around for a limited time. If you see them – get them while you can!
This sour cider is wild skin contact fermented apples with peaches, honey and orange zest. Brettanomyces and Lactobacillus from the wild yeast on our fruit lends a funk forward, tangy and sour characteristic. Pairs well with cheese, the funkier the better! Limited small batch availability.
Manchruian Crabapples by themselves pack a very acidic punch and high brix content. We’ve blended a bit of Winchester cider to round out this cider and add some subtle tannins. Both have been barrel aged in whiskey barrels for 1 year prior to blending for a smooth vanilla and oak characteristic.
Wild fermented, sour cider is blended with juicy, wild skin contact fermented Adams County cherries. This funky fermentation brings together all the flavors of Big Hill and our orchards.
Thimbleberry is a blend of our sour cider with copious amounts of our bramble fruit that has been wild fermented and aged for two years. True to the name, black raspberries are upfront on the nose and in the flavor profile.
Big Hill is located in the heart of Apple Country along the South Mountain: a northern extension of the Blue Ridge Mountains. Our facilities are just north of historic Gettysburg and only a few miles away from the Appalachian Trail.
The area is known for it’s unique microclimate and soil types that cater perfectly to apple production and we are home to some of the best apples in the country. We have 2 small farms with a total of roughly 25 acres of apple production including over 40 varieties. Many of these varieties are traditional bittersweet & bittersharp apples that are specifically grown for our ciders.
Big Hill was founded by Troy and Ben, two regular guys from the automotive world who found that they weren’t destined to work for someone else. Combining their dreams of farming and their hobbies of winemaking and brewing, the two bought their farms specifically with a dream of Big Hill Ciderworks in mind.
Looking to make darn good ciders, the two decided the best way was to control all aspects of the process. Farming is always a big question mark, but controlling how the apples are grown and when they’re picked determines what kind of flavor profile and sugar content we can start with. We grow, harvest, press, ferment, bottle, sell and distribute all of our ciders.
We utilize traditional cider making methods including slow fermentation and using wild yeasts that come in on the apples. This develops a flavor profile that is distinct to our farms and our region which lends to the Big Hill character.
At this time, we offer sales and group tours by appointment only, please contact us if you would like to come out and visit. We look forward to expanding our operation to an on site tasting room so that you all can come by and visit us one day. Until then, we hope you enjoy our cider at your local pub.
We recommend to call ahead for availability of bottles or draft as some taps change frequently.