Apple presses and fermentation tanks were installed last week at the Cidery at Blackshire Farms in Beaver Creek, and the public is invited to a Feb. 1 “sneak peek” event.
Owner Sean McFarland
described the event as a “sneak peek” to show off the renovations in the former Springbrooke clubhouse.
“We owe so much to our friends, family, and community,” McFarland said. “And we are beyond excited to share our progress.”
Cidery tasting room and production space are front and center
Guests arrive through the same main entrance on the west side, but they’re now greeted by a rustic loft overlooking a tasting room and cider production room.
The 1,500-square-foot production space features a glass overhead door that will usher in bushels of heirloom cider apples to be sorted, washed, chopped and pressed on an assembly line that ends with juice in a tank.
From there, the product will make its way to three 800-gallon tanks for storing, fermenting and carbonating.
“Everything can be done in these tanks,” McFarland said. “These are the tanks that do the work. They make, carbonate and age the product until it’s ready for bottling.”
The cidery will produce 4,000 gallons per year.
There are 2,000 heirloom cider apple trees at Blackshire Farms that he and his wife, Marcella, have operated near Beaver Creek since 2016.
The farm has honeybees, heirloom raspberry patches, rhubarb and strawberry beds, asparagus and personal produce gardens.
Pumpkins were moved from the farm to the cidery location this year to be developed into a seasonal family attraction for a pick-it-yourself pumpkin patch and apple orchard.
They planted 150 apple trees at the cidery last year and more will be planted each year.
Repurposed equipment and materials
McFarland said many breweries and cideries have only one carbonation tank, but he was able to buy three tanks capable of storing, fermenting and carbonating at a reduced cost from an Iowa brewery that went out of business.
He also purchased his pressing equipment second hand from a Georgia cidery that was expanding its operation and upsized equipment.
“For me, this will save a lot of work, not having to manually dump five-gallon buckets,” McFarland said.
He said he secured nearly all his equipment and renovation materials by reusing or recycling.
For example, the production room is encased in oversized glass windows and doors to show off the process to curious cider tasters.
The windows were acquired for free on a warranty return for minor defects. The exterior walls of the production room are finished with redwood roof rafters cut in half.
“One of the things I'm really proud about this building is that we have made it with almost entirely used and repurposed goods,” McFarland said. “It's a grand attempt at recycling in a beautiful way.”
Wood for the loft and stairs came from a barn and a 100-year-old ash tree from his farm he cut down and had milled. Tasting room tables will also use wood from that tree. The wooden loft floor is salvaged from an interstate sound barrier in Illinois.
Even the trim around windows and doors is recycled barnwood.
Feb. 1 event is both casual and formal
From noon to 3:30 p.m. Saturday there will a casual open house to show off the renovated spaces.
A formal party will start at 4 p.m. with hors d'oeuvres, cider samples and a cash bar with cider from around the country, beer, wine and spirits.
Guests are encouraged to dress up, because a professional photographer will be on site for images to promote the cidery for weddings and events.
“If anyone wants to get engagement photos or pictures in your old wedding duds for free, message us,” McFarland said.
The cidery, with a total capacity of nearly 300 people, is now booking 2025 weddings and events at 507-935-5426.
“I can totally see that instead of champagne, couples are opting to do cider toasts,” McFarland said about weddings at the cidery.
“It’s bubbly, it’s light, and you put it in a small glass — and cheers.”
The 1,500-square-foot cider production room replaces the relocated bridal room. The room is encased in oversized glass windows and doors to show off the apple-pressing process to curious onlookers in the adjacent tasting room.
Wood for the loft came from a barn that was knocked over at Sean McFarland’s farm near Beaver Creek. A 100-year-old ash tree from the farm was cut down and milled for the loft stairs and for tasting room tables.
