OUR STORY

The 386 acre Bryant's farm, known as Edgewood, is located in Nelson County, VA. Located in the center of our property is the 45 acre orchard where we source the apples for our dry cider. Apple production in the Bryant's Estate began around 1865 post civil war. Apples were produced in the orchard until 1969 when Hurricane Camille decimated the land. Between 1969 and 1997, the acreage underwent an extensive restoration. In 1998, orchards were replanted, and apple production has continued uninterrupted to this day! The Bryant's Farm has remained in the same family throughout its existence.

Jerry attended Cider School (Cider Institute of North America, a partner of Cornell) in Geneva, NY, and began producing cider the day he returned home. He then attended beer school (University of Richmond, Craft Beer Programme) to find a way to merge cider and craft beer. With our recipes finally perfected, Bryant's began its official cider production in January of 2018, repurposing the old Bryant's Farm House for cider fermentation, flavoring, and bottling. Since then, we've opened a tasting room on the Bryant's Estate in late 2018, and our RVA tasting room was subsequently opened in November of 2019.

Since day one, Bryant's Dry Cider has been about the people. We strive to produce cider that is AUTHENTIC, by honoring the heritage methods of cider production - with no frills or unnecessary additives used in our recipes. The cider we produce is INDEPENDENT. By concocting our own unique and varied flavor profiles, we hope to appeal to every taste preference out there. Oh, and did we mention that almost all of our ciders are gluten free AND sugar free? That means all of our stuff can be enjoyed by just about anyone!