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.
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 grown right here in our orchards. They’re blended with heirloom varieties for a complex, tart and tannic flavor profile that pairs well with cheese, pork, shellfish and much more. Each batch is slightly different due to growing conditions such as rain and temperature variations in each growing season.
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 summer.
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 summer.
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.
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.
On site sales by appointment only.