At Herb’s Cider, we pride ourselves on our practice of sustainability. From our inception, the core of our business operations has revolved around sustainable business operations and practices.
  • Our Apples:

    We use 100% Organic Pacific Northwest apples.

  • Our Method:

    We use traditional and heritage cider making techniques.

  • Our Orchardists:

    Small, family-run farming operations.

  • Our Yeast:

    We are transitioning to Organic, Non-GMO yeast cultures.

  • Our Kegs:

    We are proud to use only U.S. made kegs made with American steel.

  • Our Tap Handles:

    Locally handmade etched plates on locally sourced branded oak.

  • Our Cardboard:

    Made with recycled board.

  • Our Juice Vessels:

    Are repurposed pre- and post- use.

  • Our Taproom:

    We built in reclaimed oak wood, akin to our oak barrels, from a Seattle harbor.

  • Our Community:

    We partner with and donate sales proceeds to support our local non-profits.


Our production is focused entirely on using traditional cider making methods. Most of today’s cider utilizes conventional techniques, in which one large batch of base cider is fermented, and then flavoring and sweetening are added to create a variety of different products. We, instead, craft all of our ciders from the very beginning in their own individually designed formulations, so our ciders batches are each uniquely distinct from one another. Thus, we don’t need additives, coloring agents or back-sweeteners for our ciders. Our cider makers focus on controlling temperatures and nutrients, with varying levels of residual sugars to produce our delightfully flavorful and intensely complex ciders.

Along with some modern carbonation practices we also employ several traditional methods to create sparkling ciders. The “Methode Ancestrale” method is one of the earliest and most difficult to control forms of bottle conditioning – as the cider is bottled while it is still undergoing primary fermentation. We use this method for special batches, and are creating a “Methode Traditionelle” program. This is a labor and time intensive way of bottle conditioning that is akin to how traditional champagne is made in France.


At Herb’s Cider, we make a host of “Special Varietal” ciders. The art of cider making includes the blending of many different apple varieties. These apples, heirlooms and cider-specific apples, are very rare and not always in availability. There are 2500 varieties of apples in the United States and over 7500 internationally. For even the most experienced cider-makers, Single Varietal ciders are challenging and multifaceted as they require the right balance of acidity, tannins and sugars.

We dedicate a great deal of our resources on sourcing these variety apples, so we work closely with a select group of small, family-run orchards to source these special fruit varieties.

The rise of industrial farming in the 1920’s changed the face of food systems in the U.S., largely impacting many of the traditional cider fruit orchards, replacing them with modern table apples – the kind you buy in the grocery store. It is only in recent years that actual “cider apples” have begun to make a slight comeback.

We believe that it is important that we support these small, dedicated orchards so that consumers can learn about these wonderful apples, as cider is such a big piece of our history. Contrary to conventional belief, cider is not a “new” adult beverage. In 1620, cider presses were brought on the Mayflower and in 1622 the first recorded shipment of honeybees for apple tree pollination were recorded. By 1660, with large scale apple propagation in full swing and new alcohol regulations being enforced, fines were levied for being drunk on hard cider.

Raise a glass with us and let’s celebrate one of our country’s oldest and most beloved fruit!