Hilton, N.Y.— Nestled off Manitou Road, Blue Barn Cidery has become a destination for hard cider fans in the Finger Lakes. Opened in October 2017, the 15,000-square-foot structure offers visitors a family-first atmosphere riddled with activities and wide-open space.
But as with other craft cideries in the region, tradition flows through the grounds of Blue Barn Cidery. And that rich history dates back to the 1800s.
From Vermont to New York
Although Jill and Jeremey Wolf started Blue Barn in 2017, apple growing has run deep for over two centuries.
In 1811, Richard and Rhonda Wilder left their family farm in Vermont for a fresh start in Churchville, New York. With their son Alamander, the Wilders restarted their family farm.
But in 1855, Alamander moved the family farm to Charlotte and continued the family tradition of growing local produce alongside his wife, Jerusha. Alamander eventually handed it down to his daughter, Fannie, the youngest of nine Wilder children.
Fannie continued the tradition with her husband, Harry M. Pearson, renaming the farm H.M. Pearson & Sons. Alongside their four sons, Fannie and Harry continued growing products on the Charlotte farm until 1925.
Eventually, the youngest Pearson brother, Edward, expanded the farm into the Town of Greece, giving control of the 300-acre property to his son Jack.
After moving to Latta Road in Greece, Jack’s daughter, Kathy, purchased property on Manitou Road in 1985 with her husband, Craig Michaloski.
Starting as a wholesale operation, the farm shifted to pick-your-own strawberries in 2001 and became Green Acres’ West Wind Farm.
Eventually, Kathy and Craig handed the family farm down to their daughter, Jill, who continues to run the family farm with her husband, Jeremy Wolf.
Running a farm is hard enough, especially with numerous commercialized farms starting to take over the region. But Jill and Jeremy crafted different ways of selling their products, including hard cider.
Expansion Into Hard Cider
With numerous selections of apples and fruit at their fingertips, Jill and Jeremy decided to dive head-first into the hard cider craze. And that is when the idea for Blue Barn Cidery came about.
After some trial and error, the Wolf’s opened their tasting room in 2017. Lauren Schultz, who has worked at Blue Barn for about two years, says their two foundational ciders are fan favorites.
“The Westcider and Jostaberry Jam are the original ciders we have had,” Schultz said. “Jostaberry is a little bit more on the sweeter side, which deters some people from trying it, but people mix it with Westcider.”
Both ciders have different styles to them. Westcider is crafted with a blend of six apples for a semi-dry finish. Jostaberry is at the other end of the spectrum, combining gooseberry and currants with pressed apples for a semi-sweet taste.
Blue Barn does not stop there in the cider offerings. Currently, the cidery has five of its exclusive ciders on tap.
Schultz says her favorite is Pop the Bubbly, a semi-dry cider similar to a brut champagne. But she says Sugar & Spice is a close second.
“The name might fool you, but it is not as sweet as you think. I get super excited for it every time it comes up in the season,” she said.
However, Blue Barn does not stop at serving its cider to customers. The cidery also has rotating guest taps for beverages crafted in New York State, including 1911 Established.
A Different Atmosphere
Some cideries in New York State mainly focus on their cidermaking. In Blue Barn’s case, its atmosphere sets them apart from other cideries in the region.
There are not multiple televisions showing the big game or loud music blaring in the background like in a bar.
Instead, you will find bright white walls and openable garage doors letting in as much natural light as possible. Schultz says there is a reason for this, as it comes down to family.
“It is important for us to keep it a family-first atmosphere, and we do not plan on changing it,” Schultz said.
The family-friendly atmosphere also shows on their drink and food menu. Visitors can pair a glass of cider, wine, or non-alcoholic beverage with food from their in-house kitchen.
Blue Barn also has a rolling calendar of events for the upcoming fall and winter months. And one of those is their fifth annual CiderFest.
Scheduled for this weekend, the event will offer numerous family activities, including local vendors, and fall-themed food offerings. The cidery will also be celebrating the 50th anniversary of its West Wind Farm opening for pick-you-own apples and berries.
The cidery has other events scheduled the rest of the year, including cookie decorating classes and annual Pomona Holiday Market.
Expansion and Future
Since its opening in 2017, Blue Barn has become a destination for families to enjoy hard cider from homegrown ingredients. And with success comes expansion, and Jill and Jeremy Wolf have taken full advantage.
The couple opened a barn-themed wedding venue and event space amply named Pomona at Blue Barn in 2019. Adjacent to the tasting room, Pomona offers picturesque views of the orchards and a blank canvas inside to make any event a celebration.
At the same time, the cidery itself has seen changes inside and out. Blue Barn underwent renovations in January and reopened with an added full kitchen and expanded hours.
They also expanded their showroom to include products made solely in New York State. Some include 1911 Established spirits and apples grown at West Wind Farms.
As for their cider, Blue Barn has already begun expanding out of the Finger Lakes region in the retail market. Most of their cider varieties are available in grocery stores, tasting rooms, and cideries around the state.
The cidery also plans to release four new canned products by the end of 2022. One will be released in November, but it is unknown what the flavor combination will be.
With the suspension building, Blue Barn Cidery is gearing up for an active and exciting fall season. And it may just be the perfect destination to spend an afternoon and taste the legacy, from farm to glass.
