This is a part of a continuing series of Q&As with members of the cider community from across the US. Brewer Magazine will share business and personal insights from Cidermakers, Owners, Managers, Sales Directors, QCQA and others each week to help you get to know each other better in the industry and learn more to better develop your own brand.
Richard Yi, Cidermaker, Brooklyn Cider House — New Paltz, New York
BREWER: How have recent challenges in your position helped make you better? What were those “pain points” and how did you solve or adjust to the issue?
YI: Every job has its challenges, or “growing pains,” as I prefer to call them. We’re always striving for growth, whether it’s creating new cider styles, improving existing ones, or enhancing our on-premise experience. Change is difficult, and my joining the company as a new cidermaker brought its own set of challenges. However, these challenges stem from our constant pursuit of progress and asking ourselves, “What are the next steps?” Our success comes from a balanced mix of seasoned and newer employees. Experienced workers maintain composure and focus on the big picture, while the younger team members drive momentum and innovation. Thankfully, our team has a strong sense of camaraderie, so we don’t take issues personally when these growing pains arise.
BREWER: What has been your cidery’s most recent accomplishment and how is it going to improve your business going forward?
YI: We’re excited to have just launched our Cider Club, a great way to connect with the Brooklyn Cider House family through a quarterly three-bottle or six-bottle subscription. We’ve been creating small-batch ciders that emphasize premium quality, passion, and experimentation. The Cider Club keeps members updated on new projects and offers a behind-the-scenes look at how we craft our unique and innovative ciders.
BREWER: How did you start in the industry and why do you still want to be a part of it?
YI: My family started this project out of a love for Basque ciders, and that passion remains. However, our focus has evolved. We’re now excited to add our own twists to classic cider styles and push the boundaries of what ciders can be.
BREWER: What are you sippin’ on right now from your cidery that you really enjoy?
YI: With the warmer season, the Pomme Rouge, a blend of heirloom apples and locally grown grapes that undergoes two fermentations and a Pet Nat natural carbonation; Solstice, which has been aged on lees for 10 months then aged in bottle for over two years; and Terrene, a slightly sparkling, full-bodied cider are tasting fantastic. We’re thrilled that Solstice just won the Silver Medal in the International Brewing and Cider Awards for Spanish Style Ciders. It’s a great recognition of the hard work that went into crafting it, and we’re excited to share it with everyone.
BREWER: Be it in styles, ingredients, production ideas or sales & marketing techniques, what are some recent industry trends that you’ve tried or are excited about trying this year?
YI: We’re excited to experiment with different aging vessels, like amphora, and explore co-ferments. While we have many ideas to trial this year, investing in innovative, passion-driven projects is a core part of our company. We can’t wait to see the results of our experiments.
BREWER: What are some adaptations to business practices in the industry that you’ve observed over these past few years, and how has your cidery adjusted to stay competitive?
YI: We’ve invested a lot of time in our orchard and growing a ton of heirloom varieties of apples. I believe the market is shifting in our favor, with more people craving dry ciders. A key part of staying relevant is educating people about the diverse styles of ciders available. Saying “I don’t like cider,” is like trying one dish and dismissing an entire cuisine. There are many types of ciders, and it’s about finding the right one for you. That’s why we host events to educate and let people taste our different cider styles.
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