Apple Cider
Posterity Ciderworks – Part II of the Story!
Background
Photo ©Michael Kelly
This is Part II of the visit to Posterity Ciderworks operation in Mokelumne Hill, California. Part I dealt primarily with the apple cider industry, apple cider history, similarities to winemaking and cider’s growth as an alternative alcoholic beverage. The Part One website link with these topics can be found at: https://californiawinesandwineries.com/2025/11/13/posterity-ciderworks-an-extraordinary-education/
Part II incorporates a portion of the three hours I spent with Brendan Barnard, co-owner and cider maker. Having spent this time with Brendan, whom I call “Master Appleman”, this story is more focused on their operation and offering than the industry and history covered in Part I.
The Beginning of Posterity Ciderworks
Brendan and his wife, like many beginnings, apple & apple cider started out as a hobby. They were living on the San Francisco peninsula and working in high tech. They had rented a house and in the backyard were many old apple trees still producing fruit. And as Brendan eloquently stated they could only make so much applesauce for them and their friends. The idea of making fermented apple cider began to take hold. Admittedly Brendan could hardly stomach their first batches, but this led to further his education on the subject. A few years later they purchased property in Calaveras County and took up cider production full-time.
They were drawn to the market for many reasons including the taste, trying something new and exciting, joining an industry that is CAGR of 5%, offering alternative healthier beverages with little or no residual sugars, and generally much lower alcohol levels.
Posterity Today
There are many parallels to winemaking with taking the fruit (apples), squeezing the fruit for juice, fermentation and aging. The differences are the time of fermentation of cider is typically 8-14 months with a few batches taking 22 months. The apples are first ground up to smaller pieces before being pressed as seen in this picture:
Photo ©Michael Kelly
Other similarities include aging in stainless steel barrels, American oak barrels, used wine barrels and even French oak barrels.
One of Posterity Ciderworks key differences are that no sulfites are added, and no refining or filtering is done on the cider. With some 16,350 varieties of apples identified in North America, Brendan spends a lot time finding heirloom orchards throughout the Sierra foothills, some established just after the gold rush. One of the more fascinating portions of our conversation was that many people are hard pressed to name more than a dozen and most local markets only carry 4-6 varieties. As an aside, since this conversation with Brendan, when visiting three supermarkets recently, I have gone to the fruit area and have noticed only 4-6 apples being offered. These are mass produced, can survive shipping/transportation, most cost effective and keep freshest the longest. Not necessarily the best tasting apples.
Here is a bin of Arkansas Black apples waiting to be processed. This is the only single varietal apple cider that Posterity Ciderworks produces. It also happens to be Brendan’s favorite! I was given one to take home and it was delicious and one of the “meatiest” apples I have tasted. Many cider producers do have single varietal ciders especially where they use their own commercial orchards. Posterity Ciderworks had sold out of their last batch, so I was not able to taste it.
Photo ©Michael Kelly
On their property several rows of vineyards were there from a previous tenant. With some of their ciders a small portion of grape juice is added to enhance or augment the apple juice.
The first apple cider tasted is called Confidence with fresh acidity made with wild apples with about 30 varieties. Brendan stated he likes to make this the first introduction of fermented apple cider to wine drinkers.
One of my favorites, which I did purchase two bottles was the “Here’s to the Good Ones”. I purchased it for three reasons: having a couple of friends with diabetes, this cider has no residual sugar! Secondly the alcohol levels were a bit higher than their norma 6% range, but still low at 10%, lower than wine and spirits. The third reason for the purchase was the flavor profile being made with 45-50 apple varieties providing a crisp and refreshing mouth feeling like a Vermentino or Sauvignon Blanc (without the citrus qualities).
Photo ©Michael Kelly
Here are a few of the others with a brief description. While we tasted through various ciders and two meads, as a serious wine aficionado, I did find about half to my “wine trained palate” very alluring and tasty.
Marriage Tree – Posterity Ciderworks description: “Aged lovingly on new American oak for 18 months. Bright crisp fruit and smooth rich oak, lightened by delicate bubbles”.
Photo ©Michael Kelly
Call of the Rainbow Quail – Posterity Ciderworks description: “This sparkling Rosé of apples and dry farmed, spray free Cinsault grapes spent 24 months in barrel and is perfect for a charcuterie board with rich creamy cheeses & butters”.
Photo ©Michael Kelly
Cherry / Chrysanthemum Sparkling Cider – Posterity Ciderworks description: “Paired with no-spray cherries and foraged apples, this cider is a balanced sparkling medley. Ingredients: apples, cherries, chrysanthemums, yeast. Tasting notes: dried cherries, dark chocolate, cedar, subtle herbs”. This was aged 16 months in Petite Sirah oak barrels.
Photo ©Michael Kelly
Aurora Cider – Posterity Ciderworks description: “This 2024 vintage has a character like a fine dry sherry. The experimental 2021 vintage was exclusively served by the glass in our tasting room; the 2022, and 2023 graced the dining rooms of 1-, 2-, and 3-star Michelin restaurants, and we’re pleased to be able to offer the 2024 vintage to you now! Notes: orange peel, cardamom, saffron, rose hip, hazelnut, dried fig”.
Photo ©Michael Kelly
Nova Sparkling Cider – Posterity Ciderworks description: “Notes: crème brûlée character of caramelized sugars, vanilla & sweet almond. Crisp yet subtle bubbles bring out gorgeous aromas. Long sweet finish — think demi-sec champagne or Sauternes. Supernovae are rare events in the sky, dramatic explosions of light that are unique and intense. What better name for the bottle you hold in your hands? This single varietal sparkling cider was made with pure crab apples and wild yeast, then allowed to age on lees for a year before bottling. You may never see it again, but for now it’s intense and alluring”.
Photo ©Michael Kelly
One or two mead wines were also sampled. Some quick background that mead is the oldest known fermented drink in existence. It was from when honey combined with rainwater and fermented with airborne yeast. Later spices and scents were also added for flavor and medicinal purposes. It was known as the “nectar of the gods” and featured in myths and rituals from Europe, Africa and China from 10,000 – 20,000 and years ago! A brief history can be found on mead at: https://en.wikipedia.org/wiki/Mead
I introduced “Here’s to the Good Ones” sparkling cider to our Friday Night Wine & Dine Group with the ten folks voting with thumbs up, neutral or thumbs down at a local restaurant. We also had the Director of Food & Beverage present who also voted. The results for a group of “Baby Boomers with a wine slant” were surprisingly better than expected with five giving a thumbs up, five being neutral and one with a thumbs down.
In conclusion, Brendan and his wife Kris took a hobby/interest and now their Posterity Ciderworks are being served at one-, two- and three-star Michelin restaurants! Posterity Ciderworks is worthwhile in understanding how a small but significant portion of the fermented apple cider is made, offered and tastes like. A part of the puzzle generally not known but intriguing and informative. I know I will return to purchasing fermented apple cider soon!
Sláinte,
Michael Kelly
2013 Outpost Howell Mountain Cabernet Sauvignon, 2020 JUSTIN Vineyards and Winery Isosceles Reserve and Posterity Ciderworks “Here’s to the Good Ones” Sparkling Cider
Background
Invited a couple over for dinner and brought out a new “wine” (cider) to start the evening off. I had double decanted and filtered the 2013 Outpost Howell Mountain Cabernet Sauvignon in advance. Our guests brought over a lovely bottle of 2020 Justin Isosceles Reserve for dinner. All three were excellent and from my perspective all the wines were perfect for the evening.
The Wineries
Photo ©Michael Kelly
Posterity Ciderworks – The fermented cider market, in stark contrast to the shrinking wine industry/consumption, is growing at a compound annual growth rate of 4.2% to over 6.5%. The worldwide market for cider is $16.38 billion dollars. Europe is the largest market followed by Asia Pacific region as the fastest growing from China and Australia demand. The US market size is estimated at $5.15 billion in 2024 and is expected to reach $6.86 billion by 2030 for a CAGR of 5%. The wine industry in the US in 2025 is estimated at $109 billion. Comparatively, alcoholic cider sales are 4.7% of the fermented wine market. Key factors in the growth for the cider market are the consumer preferences towards a healthier drink alternative; craft style implementation and lower alcohol levels compared to wine and spirits. Also, many ciders are sweet, but Posterity Ciderworks do not add sugars or back sweeteners which result in having low or zero residual sugars for their ciders.
Photo ©Michael Kelly
Additional factors like rising costs of “fine wine” and the next younger generations are “less brand loyal” than previous generations. Other concerns are the elitist or out of touch image/reputation of the wine industry relating to younger wine drinkers and demographic changes with Baby Boomers aging slowing their consumption. More at: https://californiawinesandwineries.com/2025/11/13/posterity-ciderworks-an-extraordinary-education/
Photo ©Michael Kelly
Outpost Wines – Under years of leadership of Frank & Kathy Dotzler was sold July 23, 2018. Located at 2200-foot elevation in Angwin on Howell Mountain (east side of Napa Valley). They being AXA Millésimes, the division of the large French insurance company. They own wineries in Bordeaux, Burgundy, Portugal and Hungary. Those wineries include Chateau Pichon-Longueville Baron in Bordeaux, Domaine de l’Arlot in Burgundy, Quinta do Noval in Portugal’s Douro Valley and Disznókő in Hungary.
Photo ©Michael Kelly
Previously I visited the winery yearly picking up allocations of wine but have not visited since the buyout. More at: https://californiawinesandwineries.com/2024/11/11/2014-outpost-wine-true-vineyard-howell-mtn-cabernet-sauvignon-100-pts-and-chateaubriand/
Photo ©Michael Kelly
JUSTIN Vineyards & Winery – The winery started first with a philosophy of taking the best of the Old-World meeting with the New World with an imaginative blend of Cabernet Franc and Merlot. The goal of bringing about the Right Bank wonders of these two grapes and making an outlandish wine was the cornerstone of their existence. Herbs, red fruit with structure and elegance came together in their Justification blend. Justin Baldwin, owner and founder of Justin Vineyards and Winery summed up the goal very neatly with the statement “We believe the wine should be exceptional from every angle. I personally invite you to discover our award-winning tradition that starts with our limestone-rich soil in Paso Robles and ends when the last glass is poured”.
Photo ©Michael Kelly
The winery was founded in 1961 when they (Justin & Deborah Baldwin) purchased their 160 acre estate in the Adelaide Hills. It is located 15 miles west of Paso Robles. More at: https://californiawinesandwineries.com/2025/08/13/2021-justin-vineyards-winery-isosceles-one-great-wine/
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Paired this evening with a marinated tri-tip steak for 24 hours in Chaka sauce. Then before grilling, Flatiron Dark & Smoky BBQ Rub was pounded in the steak on both sides. Topped with cilantro. This rub contains chipotle, ancho, habanero, thyme, toasted onion, smoke ghost, roasted garlic and paprika! I usually don’t give endorsements on spices, but this is now our go to for BBQ meats (beef pork, seafood) and even baking meals needing a little “zip”.
Photo ©Michael Kelly
Seared at 1500 degrees and served medium for our guests. Accompanied by roasted parmesan potatoes wedges and sauteed asparagus. Also, a fresh garden salad was served with cherry tomatoes, crumbled Blue cheese, fresh bacon all with an Italian dressing.
Dessert was too decadent to describe or show!
This was an amazing food and wine pairing for the evening!
Sláinte,
Michael
https://californiawinesandwineries.com
Posterity Ciderworks – An Extraordinary Education!
Background
Photo ©Michael Kelly
I was invited by the owners of Posterity Ciderworks to visit their operation. I agreed and made the short trip/visit to Mokelumne Hill, California. I spent three hours with Brendan Barnard, co-owner and cider maker. While I haven’t really spent any time tasting real “cider” or understanding the cider process or business segment, I walked away with just a modicum of knowledge from a great tutorial by “Master Appleman” Brendan.
Industry
The fermented cider market, in stark contrast to the shrinking wine industry/consumption, is growing at a compound annual growth rate of 4.2% to over 6.5%. The worldwide market for cider is $16.38 billion dollars. Europe is the largest market followed by Asia Pacific region as the fastest growing from China and Australia demand. The US market size is estimated at $5.15 billion in 2024 and is expected to reach $6.86 billion by 2030 for a CAGR of 5%. The wine industry in the US in 2025 is estimated at $109 billion. Comparatively, alcoholic cider sales are 4.7% of the fermented wine market.
Key factors in the growth for the cider market are the consumer preferences towards a healthier drink alternative, craft style implementation and lower alcohol levels compared to wine and spirits. Also, many ciders are sweet, but Posterity Ciderworks do not add sugars or back sweeteners which result in having low or zero residual sugars for their ciders. Additional factors like rising costs of “fine wine” and the next younger generations are “less brand loyal” than previous generations. Other concerns are the elitist or out of touch image/reputation of the wine industry relating to younger wine drinkers and demographic changes with Baby Boomers aging slowing their consumption.
History
Many think the cider market decreased due to Prohibition. Between 1800 to 1900 the cider market dropped by 80%. Brendan explained this was due to sociological and economic factors and considerations. First the population moved from rural to urban cities and local farms/farmers moved away from an agricultural society. Secondly the development of the industrial revolution allowed new and unique foods to be introduced from various cultures immigrating to the US. Thirdly, with a significant influx of immigrants, there was a growing market and consumer demand for beer.
Similarities and Differences to Winemaking
There are many parallels to winemaking with taking the fruit (apples), squeezing the fruit for juice, fermentation and aging. The differences are the time of fermentation of cider is typically 8-14 months with a few batches taking 22 months. The apples are first ground up to smaller pieces before being pressed as seen in this picture:
Photo ©Michael Kelly
Other similarities include aging in stainless steel barrels, American oak barrels, used wine barrels and even French oak barrels.
A key difference is that no sulfites are added, and no refining or filtering is done on cider by Posterity Ciderworks.
One of the fascinating, at least for my understanding, is that there are over 7,500 apple varieties in the world and the US has approximately 2,500 varieties grown according to a internet search. While the number is large, due to commercialization, leveraging resources, farming practices, ability for storage, yields and transportation ease without spoilage less than 100 are readily available for the commercial markets. Brendan showed me the classic work on apples called The Illustrated History of Apples in the United States and Canada in seven books covering 16,350 apples. Some differences in how many apple varieties exist, suffice it to say, many are correct!
Photo ©Michael Kelly
Pages in the book detail descriptions and a drawing/picture of the apples.
Photo ©Michael Kelly
And
Photo ©Michael Kelly
Here is a bin of Arkansas Black apples waiting to be processed. This is the only single varietal apple cider that Posterity Ciderworks produces. It also happens to be Brendan’s favorite! I was given one to take home and it was delicious and one of the “meatiest” apples I have tasted. Many cider producers do have single varietal ciders especially where they use their own commercial orchards.
Photo ©Michael Kelly
That said many people are hard pressed to name more than a dozen and most local markets only carry 4-6 varieties.
Can you imagine with about 100 or so varieties of wine grapes grown in the USA, if we had 7,500 varieties of wine grapes, the market would be really diluted! Interestingly over the course of a year Posterity Ciderworks typically uses about 93 varieties of apples. Another fascinating aspect is while there are varietal apples, in a single orchard, there can be a field mix of varieties some up to 30 blends. The varieties are spread primarily due to deer and bears.
Some heirloom varieties of apples have been around since just after the Gold Rush in 1849.
This is just part one of two stories on cider and Ciderworks. The next story will focus on how they started their business and several of the ciders (and Mead) offerings. Stay tuned for that story!
Sláinte,
Michael Kelly