Cider Chat

From Farm to Glass: Cider at 1000 Stone Farm At 1000 Stone Farm in Brookfield, Vermont, Kyle Doda and Betsy Simpson have built a dynamic model that unites organic farming, community-supported agriculture, small-batch cider. First came the farm and then over ten years, the couple expanded their offerings to include fruit trees, livestock, mushrooms, and now a seasonal restaurant and tasting room: The Farmers Hand Cider House & Kitchen. Besty is the Chef and a graduate of the Culinary Institue of Arts in New York. Besty Simpson and Kyle Doda The Orchard & Philosophy Situated between 1,400–1,700 feet in elevation, the farm grows: Over 60 varieties of apples Plums, peaches, cherries, and Perry Pears Herbs interplanted with vegetables and orchard rows Livestock including lamb, pork, beef, and poultry And there is a dedicate grow space for a mushroom buisness Fruit is fermented on-site with minimal sulfites, both neutral and spirit oak barrels, and some filtered fresh juice for back-sweetening. The cid