Overcoming Property Challenges to Grow Your Cidery

As cideries expand to meet growing consumer demand, property constraints have become a pressing challenge for many in the industry. Whether navigating the limitations of a small production space or investing in new facilities, cider makers are weighing options carefully to ensure continued success.

For Bleecker Wheeler, founder and partner at Watson Wheeler Cider in Shaftsbury, Vermont, the biggest challenge heading into 2025 is simply finding enough room to grow. The small cidery, which has doubled its production for the third consecutive year, is now operating in a converted six-vehicle garage. While demand remains strong, the tight quarters are beginning to hinder operations.

“The biggest issue with our property is that we are rapidly outgrowing it,” Wheeler said. “We have low ceilings, so even the size of our tanks is limited. During harvest season, we are packed to the gills with crates of apples and have to constantly shuffle things around.”

Despite these constraints, Wheeler remains focused on expanding distribution and increasing participation in events. Watson Wheeler Cider is scaling up production from 1,200 to 2,400 gallons and seeking additional outlets to sell its products. 

Though a taproom is a long-term goal, the immediate priority is maximizing the cidery’s current footprint while continuing to build brand awareness through farmers markets, wholesale distribution, and event participation.

For other cideries, property challenges present an opportunity to reimagine their business models. At The Ale and Cider House in West Linn, Oregon, founder Toney Chay has taken a proactive approach to managing growth. 

The business, which started in a restored historic general store, has expanded its focus beyond cider, adding craft beer to its portfolio and shifting sales strategies toward more internal revenue streams. Now, The Ale and Cider House is set to open a new tasting room and event center on Mountain Road, on the edge of West Linn.

“Our new tasting room and event center will be open this year for events and private tastings,” Chay said. “This decision was driven by our desire to create more engaging spaces for our customers and to handle increased production capacities efficiently.”

Chay also emphasized the importance of owning property, particularly as the value of the surrounding area rises. By developing a farm to grow their own apples, The Ale and Cider House aims to showcase the full cider-making process while strengthening its connection to the land and product.

READ MORE: Making a Cidery Tasting Room Your Own Space

“Having the farm where we grow our own apples will really allow us to showcase how cider is made and create a much better connection with our product and where it comes from,” he said.

Property management remains a critical factor in any cidery’s long-term success. Whether it’s adapting to the constraints of a small space or investing in larger facilities, business owners must balance growth with operational efficiency to meet increasing demand while maintaining their brand identity.