With so many fantastic breweries in Brooklyn — Other Half, Threes, KCBC, Grimm, Five Boroughs, to name a few — there’s a notable shortage of cider houses. Hopping in to fill that void is Brooklyn Cider House. They just opened in Bushwick and offer four types of cider: Kinda Dry, Bone Dry, Half Sour, and Raw. They also serve a prixe-fixe dinner with dishes that pair well with the ciders:
Now open in Bushwick, Brooklyn Cider House fills a former pork-processing factory in Bushwick with cider-laden barrels, a full dining room, offering cider-friendly prix-fixe menus, and a sleek bar pouring ciders made on-site. Brooklyn Cider House takes inspiration from the sagardotegi(a.k.a. cider tasting rooms) of Spain’s Basque region, serving up draft and bottled ciders from New York State, traditional bites like chorizo and bacalao, and the opportunity to catch and drink raw cider, directly from the barrel.
This cider wonderland is the brainchild of Peter Yi, Brooklyn Cider House’s Head Cider Maker, who left a lucrative career in the wine industry to pursue his dream of introducing Brooklynites to traditional cider culture. Observer caught up with Yi during Brooklyn Cider House’s first week in business to discuss opening the first cider bar of its kind, why cider is so on-trend these days, and why winter is the prime time for cider appreciation.
Brooklyn Cider House
1100 Flushing Ave. between Irving and Knickerbocker
Open Tue–Thu, 5–11 pm; Fri, 5 pm–midnight; Sat, 11 am–1 am; Sun, 11 am–midnight.
$32–$52 for prix-fixe/cider pairing