As cider drinkers become more conscious consumers, sustainability practices have become a defining factor for many businesses. For cideries, this focus on sustainability is not just a trendy marketing tool but a necessary strategy that intertwines environmental stewardship with community engagement.
At Tallgrass Cider, sustainability begins with the apples. John Knisley pointed out that all of the Minnesota cidery’s apples come from certified organic farms.
“All the pulp generated from pressing goes to the pastured pigs and chickens we raise,” he said. “Their meat and eggs are sold to local customers.”
This full-circle approach leaves little to no waste while the farm-to-table loop extends beyond apples. Ingredients like honey, berries, and hops are sourced locally from friends and neighbors, ensuring every element of production stays within the community. The key, Knisley said, is building a sustainable network.
“Working with other local businesses as much as possible ensures their sustainability, and in turn, ours,” he said.
For Etta Place Cidery, located in the arid Colorado Plateau of Southern Utah, sustainability means tackling a very different challenge: water conservation.
Co-owner Ann Torrence explained to Brewer that their cidery operates using an innovative fermentation system that drastically reduces water consumption, an essential practice in their water-scarce region.
“We use the GoFermentor system for all of our primary and secondary fermentation, only moving to stainless for carbonation in our brite tanks,” she said. This system — though less visually impressive than traditional stainless steel tanks — enables Etta Place to save substantial amounts of water.
In fact, reducing water usage has become a central part of the brand’s story. With the vast majority of their customers being tourists visiting Utah’s renowned national parks, the arid landscape becomes a backdrop for discussions about water usage.
Torrence explained that customers are often surprised that they can grow apples in such a dry region, and they appreciate the cidery’s careful management of this precious resource. This alignment between the local environment and their sustainability efforts gives Etta Place a unique edge in connecting with environmentally conscious visitors.
“What the system lacks in the ‘wow, shiny!’ factor is more than made up for in customer perceptions about sustainability,” she said. “Surrounded by our magnificent but extremely arid landscapes, they have so many questions about how water works in our area. That we can even grow apples in this climate is surprising to our guests; it matters to them that we are making a conscious effort to use this precious resource as wisely as possible.”
The use of fermenting bags instead of traditional tanks also saves on labor and chemical costs.
“By minimizing tank washing, our water usage averages a couple thousand gallons a month, mostly for customer services and our bar/kitchen,” Torrence said. “We also reduce our labor costs — changing a bag takes five minutes, tops — and chemical costs.
These savings are about “a wash” (pun intended by Torrence) on the cost of the bags.
“The bags also have other benefits — we evacuate the excess headspace as needed for any volume in a bag. We corral the bags in used IBC frames that we get very cheaply, so adding new fermentor capacity is hundreds, not thousands of dollars.
“And using IBC frames means we can stack aging ciders — the bags can age wine for up to five years — to maximize efficiency on our production floor.”
As Tallgrass’ business grew, so did its focus on sustainability—not just environmental sustainability, but financial sustainability as well. This shift is crucial, and Knisley points out that while being environmentally conscious is vital, maintaining a financially sound business model ensures that their efforts can continue.
The cidery has also benefited from making sustainability part of its story, resonating with customers.
“People want to know what they’re buying and how it’s made,” he said. “That human connection, especially in an age dominated by online transactions, is powerful.”
Knisley firmly believes that sharing the cidery’s sustainability efforts directly affects sales, as people are eager to engage with businesses they feel are making a difference.
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“Because people want to know what they are buying and how it’s made,” he said. “An in-person conversation, whether they like cider or not, goes a long way.”
Both Knisley and Torrence agree that sustainability practices not only benefit the environment but also serve as an effective business strategy.
Consumers are increasingly aware of the impact their purchases have on the planet, and they want to support businesses that are making a genuine effort to reduce their ecological footprint.
For cideries looking to implement sustainable practices, the lesson is clear: Whether it’s minimizing waste through organic farming practices or conserving water, sustainability should be a core element of a business model.
Not only does it help preserve the environment, but it also builds stronger connections with customers who are eager to support responsible, transparent companies. Cideries that make sustainability part of their story stand to gain not just in customer loyalty, but in overall brand strength. By focusing on both environmental and financial sustainability, businesses can ensure their practices are not only good for the planet but are scalable and profitable in the long run.
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