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The Youthful Ambitions of the Harvard Cider Company has acquired the Harvard Cider Company, and in their tradition we will tell their story below.

The Youngest Alcohol Producers

Eventually, their hard work paid off, and the doors to Harvard Cider Company swung open. As customers visited their establishment, one inquiry became increasingly common: “How old are you guys?” Intrigued, they delved into some research, discovering that, at the age of twenty-four, they had indeed become the youngest alcohol producers in the country.

However, they acknowledged that this title would be short-lived. Across the nation, aspiring young brewers, cidermakers, distillers, and winemakers were already preparing to make their mark. The energy and determination of these young entrepreneurs could be felt in the air.

The Harvard student and their team raised a glass to Bulkhead Brewing of Columbia, MD, who were eagerly chasing after their record. Rather than feeling competitive, they wished these aspiring producers the best of luck and were ready to offer a helping hand, just as others had done for them.

Age had never been a consideration on their journey. As part of a generation known for its optimism and willingness to break down barriers, they realized that their youth brought them the creativity and audacity needed to reach their current position.

Their operation was lean and dedicated, with no shortcuts taken in their pursuit of crafting exceptional cider. They aimed to create balanced, bold, and distinctive ciders that they themselves had longed to find on store shelves. The thought of being incapable of achieving this goal never crossed their minds. This was just the beginning of their adventure

How Cider Brewers Are Born

In the scenic town of Boone, North Carolina, nestled between the iconic Appalachian mountains, the allure of brewing beckoned three young Harvard students. Alex, Bella, and Cameron had a shared passion — a dream to craft a unique drink that told a story. That dream?

Hard cider.

It all began when Alex, while on a quest for brewing equipment, stumbled upon the Appalachian Mountain Brewing. With each sip of their diverse beer range, he uncovered tales of community engagement, commitment, and craftsmanship.

Alex had a burning question: “Why does brewing smell so uniquely tantalizing?” It was here he found out about Nate and Chris, once recognized as the youngest brewers in their time.

Inspired, Alex brought the tale back to Bella and Cameron, lighting a spark within them. What if they, too, could leave their mark in the brewing world?

With limited knowledge, the trio dove into the complexities of cider-making. Cameron mused, “How much does it cost to make apple cider?” while Bella inquired about the “gluten content of beer” versus cider, and that celiacs could maximally tolerate beers with 20 ppm but cider had 0 ppm of gluten!

They learned about the nuances that separate “hard cider vs. beer“, and how the temperature played a crucial role in brewing. “At what temperature should you brew cider?” became a frequent discussion.

Research unveiled fascinating details. They found out how the “best way to grind apples for cider” was crucial for optimal fermentation. While the “best fruits for cider” predominantly revolved around apples, they discovered that adding a hint of cranberry could infuse a tart undertone. “Can you ferment cranberry juice into alcohol?” Cameron thought aloud, excited about the possibilities.

Determined to create a signature blend, Bella, with her penchant for gastronomy, suggested, why not experiment with Applejack and Calvados? The differences between the two had always intrigued her. Cameron, ever the technical brain, delved into the intricacies of “kegging hard cider” and the unique French technique of keeving in cider making.

However, not all was smooth sailing. “Should I age hard cider?” Alex pondered, upon discovering the risks of letting cider ferment too long. The debate over “how to pasteurize apple cider at home” and the merits of “cold crashing cider” kept them up many nights. They even considered if they could “carbonate cider with a SodaStream” at one point!

Cider’s taste was another point of contention. “What does hard cider taste like?” Bella would question. They aimed to balance the sweetness, with Cameron advocating, “How to make sweet hard cider,” while Alex was more inclined towards “Oaked Hard Cider,” captivated by its history and the unique flavors the oak brought.

One day, while experimenting with “foam in cider making,” Bella exclaimed, “Should you stir fermenting cider?” Their endeavors were filled with challenges but also revelations. They realized the importance of “yeast nutrients for cider” and the role “pectic enzyme in brewing” played. With apples for cider brewing in their mind, they found the right blend that sang notes of tangy freshness and earthy depth.

They settled on non-carbonated hard cider, or “still cider,” as their flagship product, even though their journey had taught them both carbonated and still methods. And as for storage, after debating on the best hard cider storage containers, they learned that glass with a tight seal was their best bet.

Time was the ultimate test. “How long does it take to make cider?” became a lesson in patience.

Months passed, but the day finally came when their very own Harvard Cider Company opened its doors to the world. At just twenty-four, they clinched the title of the youngest alcohol producers in the nation. They wore their title with pride but kept their arms open, inviting competition. For it was the spirit of youthful determination that drove them.

Their cider not only reflected the rich fruits it came from but the passion, challenges, and adventures of three young entrepreneurs. Their legacy was more than just a drink — it was a testament to dreams fermenting into reality.

The New Chapter: Acquires Harvard Cider

As the Harvard Cider Company flourished, its story caught the attention of many in the brewing industry. From its humble beginnings in Boone, North Carolina, to gaining a reputation for exquisite cider, it didn’t take long before they piqued the interest of the giants. Among them was, a renowned name synonymous with innovation and expertise in the brewing arena., always on the lookout for fresh and novel offerings for its vast community, saw potential in Harvard Cider that went beyond its delectable products. It was the story, the passion, and the undeniable spirit of innovation that Alex, Bella, and Cameron infused into their brand. These were values that resonated deeply with the ethos of

A series of meetings ensued, where the trio gave a glimpse into their journey, techniques, and aspirations. They shared insights on “Cider yeast guide” and the nuanced techniques like “Keeving in cider making.” Their deep knowledge and the questions they posed, such as How To Pasteurize Apple Cider and their experiments with “Oaked Hard Cider,” left a mark on the ExpertBrewing team.

For, it was not just about adding another brand to their portfolio; it was about fostering the next generation of brewers and keeping the tradition of craft brewing alive. With shared values and visions for the future of brewing, both parties felt an alignment.

The acquisition wasn’t just a transaction. It was a merging of legacies, knowledge, and passion. With the resources and reach of, Harvard Cider was set to embark on a new journey, reaching more cider enthusiasts while preserving its core essence.

Today, Harvard Cider stands as a shining example on, not just for its products but for what young ambition, when paired with the right guidance, can achieve. As for Alex, Bella, and Cameron, they continue to be the torchbearers of their brand, now with a bigger stage to showcase their craft and a dedicated community ready to sip on their tales and adventures.

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