For longtime Woodchuck fans Greg Failing is a name you may already be familiar with, but for those who are not, let us introduce him. Greg is our Master Cider Maker here at Woodchuck® Hard Cider. He’s been here since the beginning, and when we say “the beginning” we mean the very beginning. Greg is the guy responsible for our flagship style, Woodchuck® Amber Cider.
For Greg, the road to Woodchuck® started way back in his elementary and high school days. Having a knack for science, math and working with his hands, Greg graduated from Rochester Institute of Technology in New York, went on to work in food research at Cornell University, and later worked as a traditional winemaker until he came to Vermont to work with apple wines.
After mastering apple wine, Greg thought it might be fun to revisit the long-lost thirst for American cider. Several months of tinkering ensued, and voilà — Woodchuck’s original Amber appeared. Greg has been crafting hard cider ever since.
Learn more about our Master Cider Maker, Greg Failing, in his own words, in our newest Cider Maker’s Corner episode:
Vermont has been our home since the beginning. Twenty-two years ago Master Cider Maker, Greg Failing, produced the very first batch of Amber Cider that has put Woodchuck® Hard Cider on the map nationwide, all from a two-car garage in the tiny town of Proctorsville, Vermont. Our dedication and deep appreciation for our home state are the pillars of our business, and today we are beaming with pride to tell you that we have officially broken ground on our brand new cidery here in Middlebury, Vermont.
Shovels are in the ground and construction is underway on our new 100,000 square foot Woodchuck® cidery just off scenic Route 7 in Middlebury. The $30 million project is being built less than a mile from the current cidery and will bring 15 to 20 new jobs to the area. Fans of Woodchuck® will be happy to hear that upon completion, we will have a full tour center, tasting room and gift shop. Thousands of you have stopped by over the last twenty-two years to see how the cider is made, and we’re ecstatic that we will be able to not only show you around, but also let you taste the handcrafted ciders you have enjoyed for years as well as try some of our innovative batches we are testing out!
The new Woodchuck® Cidery will include a full tour center, tasting room, and gift shop!
The town of Middlebury, Vermont has been a wonderful home to us over the years and we couldn’t be happier to set down roots here and hopefully show our fans how much the area has to offer. “This is a new chapter for Woodchuck®,” said Woodchuck® President and CEO Bret Williams at the ground breaking earlier today. “Hard cider in the United States is growing in popularity and this new cidery represents a brick and mortar commitment to continue to grow the cider category from Vermont.It’s an exciting step forward at this crucial time in our history.”
Wooodchuck® Hard Cider President and CEO, Bret Williams, addresses the community and toasts employees at the new cidery groundbreaking ceremony, May 10th, 2013.
One thing many people may not realize is how long the plan for a new Woodchuck® Cidery has been in motion. As the hard cider category has grown over the past few years, we have quickly run out of space for cider, and even for our employees at our current cidery. In fact, our entire marketing team spent the last two years working in trailers in the backyard of the cidery to make room for more cider storage and other employees. Recently, we moved our marketing, accounting, IT and customer service teams to a satellite office down the street for the same reason. While all this was happening we were aggressively looking at locations to expand our workspace and after four years of hard work, today we are seeing the fruits of our labor.We’d like to thank all of our loyal fans, whom we affectionately call the “Woodchuck® Community,” and the town of Middlebury, Vermont for making our dreams a reality. Your dedication and passion for Woodchuck® are what drive us to make the highest quality, best tasting cider on the market. We take immense pride in what we do, who we are, and where we are from. In our minds we can already see our new cidery on the 27 acres of land that we drive by on our way to work each day, and we can’t wait for its completion in summer 2014 when we get to share it with all of you!
Just outside of our hometown of Middlebury, Vermont sits the community of Weybridge. The town center is not much more than a small green with a monument. The monument was erected in 1848. It honors Silas Wright, the town’s most famous son.
Across the street sits Monument Farms Dairy, in operation since 1930. Peter James, Bob James, and Jon Rooney are third-generation owners, along with Millicent Rooney, a second-generation owner. They have nearly 500 hundred cows and bottle around 5,000 gallons of milk each day.
Jon Rooney and Bob James are third generation dairy farmers.
If you look at Vermont’s working landscape over the last 60 or so years, the number of dairy farms in operation has been in steady decline. In fact, the number fell to under 1,000 in 2012. Volatile dairy price swings and the cost of keeping farms running have driven many producers to sell off their herd and board up the barn.
Not Monument Farms though. They are moving forward, and they are getting creative to keep their business sustainable. Monument Farms Dairy is one of 12 farms in Vermont that take part in a program called “Cow Power”. The program, which is run through the utility company Green Mountain Power, takes cow manure and turns it into power. Here’s how it works:
Woodchuckgets 25% of its power through this program. Green Mountain Power estimates that it takes 335 cows to produce that power. Monument Farms alone produces more power than that, and the 12 farms together are making a real positive impact on Vermont’s electric grid.
The story in all of this is about more than power though. It’s a full circle way of thinking about renewable energy. Every part of the process allows the next part to take place.
The collection of the manure stops carbon gas from otherwise entering the atmosphere. The power produced benefits the community, and reduces the amount of out-of-state power the utility company needs to buy. The left over liquid is separated out and used as fertilizer to grow food for the cows. The left over dry material is used as bedding for the cows, who in turn do their business and the process begins again. The bedding cost alone is saving the farm thousands of dollars a month.
The large cement digester that collects the manure and stores it for 21 days.
The methane gas is piped into this engine which powers a generator.
Left over solids are used as bedding for cows.
And the cycle starts again.
For Bob James though, it’s not just a monetary or business decision that inspired him to invest in Cow Power. He says being able to keep his son, a diesel engine mechanic who does maintenance on the generator, involved in the family business is huge. Keeping the farm in good working order means the next generation can eventually take the reins.
The Future. This calf was born on April 17, 2013.
Cow Power isn’t necessarily a savior for farms, but instead an investment that harmonizes with their existing business model. It serves as a way to take the resources they already have, and realign them to work better together.
“Sustainability” is a buzzword of the moment. Many businesses, Woodchuck included, are working to become “sustainable” and “green” and “eco-friendly”. This is great, and Woodchuck is proud of its efforts. But sustainability has to be viewed as a moving target. It’s not something that is ever fully achieved. Technologies change, science evolves, and what was once thought to be the new way, is suddenly obsolete. The one constant in this is people. People, businesses, and in this case, power companies that work together with shared goals in mind. That model, of people working together, not only stands to improve planet earth but our local communities as well. That is sustainability to us.
It’s the Vermont way, and it’s why the state is a national leader when it comes to innovative programs like Cow Power. So cheers to the Vermont’s Cow Power Farms and Green Mountain Power… and cows… can’t forget the cows. Working together, we can make a difference not only in the health of the earth, but in the lives of our neighbors.
A message from Woodchuck President and CEO Bret Williams
Another incredible Earth Week Campaign in the books. The results have been greater than we could have imagined. 7,311 trees planted this year and 42,033 total in the last four years. That equates to around 123 football fields of fresh forest planted since 2010.
$7,311 is headed to help Vermont tree fruit growers improve their bottom lines. A new solar orchard came online, giving us an additional 10% to 15% of our power from a renewable source. It’s been a great week and I wanted to take a moment and thank all of our fans out there.
We have been in the cider game for a long time. 22 years. What started in a small garage in the central Vermont town of Proctorsville has grown into a cider known from coast to coast. Since our earliest days, the priority has always been the quality of the liquid inside the bottle. We seek out the finest ingredients, keep our batches small, and strive to bring ciders to market that people will enjoy.
In sticking with those founding principles, a passionate and dedicated fanbase has cropped up. They, or should I say YOU have helped to drive our growth. That growth allowed us to enhance the way in which we are able to give back, and the environment has always been a top priority.
We switched to recycled packaging, efficient lighting and water systems in the early 2000s. In 2010, we invested in Vermont’s Cow Power program, which turns manure into energy. Over the last three years, we have received 25% of our power through that program, taking the equivalent of more than 600 cars off the road.
One of the coolest parts in all of this is that you, our fans, have joined us in this journey. When we put out a call for action, you answer the call every time. That is really awesome! We are so thankful and humbled that you share a passion not only for our ciders, but for our core values as a company as well. We have a saying around these parts: Good people, doing good things, in good way. You, the fans of Woodchuck, embody this mantra… thanks so much for your support and passion!
In the central Vermont farm town of Bridport, a new orchard is taking root. The 1.5 acre orchard sits about 10 miles from the Woodchuck Cidery in Middlebury, Vermont. Its crop is electricity, and its food source is the sun. It turns lovely sunny day rays into fast moving electrons.
Woodchuck is the ‘off-taker’ of that sweet renewable nectar. The 26 solar trackers are expected to produce 210,000 kWh of electricity a year. That equates to between 10% and 15% of our power usage. AllEarth Renewables in Williston, Vermont makes the solar trackers, which through the wonders of GPS, follow the sun throughout day. They say that tracker technology yields up to 45% more power production than stationary panels. Sweetness.
Due to a lack of space in the land surrounding our cidery, the solar array was built on farmland owned by longtime dairy farmer Harold Giard and his wife Shirley. Many farmers are turning to renewable energy development as a way to diversify how their land is used. It is becoming a more common sight in Vermont’s working landscape, as generations old farms fight to stay in business amid unstable crop and dairy prices. Mr. Giard, who supports more diversified agriculture, plans to continue haying the field where our solar power is being harvested.
The construction of the solar orchard took place over the course of a couple weeks in late Febuary and early March. A project of this size actually goes up pretty fast! By late March electrons were flowing and so began our journey into solar power.
Partnering with a local renewable energy company and a local farm has been a great experience. These kinds of partnerships are what make our home state tick. It’s a community that works together to achieve common goals. We couldn’t be more proud.
Speaking of partnerships… We also participate in the Cow Powerprogram run by Green Mountain Power here in Vermont. It turns cow manure into energy. We pay a premium on 25% of our power to help fund that program. Between the two renewable energy sources, we are closing in on 40% renewable energy use.
We like you. A lot. This Earth Week… resolve to like us back. If you do, we’ll plant a tree in your honor and donate money to help grow Vermont’s apple crop. More trees… more oxygen. More apples… more cider. What else does one need?
Today,Woodchuck® kicks off its annual Earth Week Campaign. For every “Like” or e-newsletter sign up we get on Facebook between now and April 23rd, we commit to plant one tree in your honor. In the last three years, we have planted more than 34,000 trees through our partnership with American Forests® Global ReLeaf program. The trees are planted around the country in areas devastated by natural disaster. Replanting these areas brings with it not only more trees, but a renewal of lost or damaged ecosystems. It is important work.
All you have to do is ‘Like’ our Facebook pageor sign up for our e-newsletter. To sweeten the deal, in addition to planting a tree in your honor, we will also donate $1 to the Vermont Tree Fruit Growers Association. They are hard at work helping Vermont fruit growers enhance and diversify their crop.
While most of Vermont’s apples are sold as table fruit, there is a fast growing demand for cider apples. Those apples could serve as a fresh revenue stream for the state’s growers. It’s a win for fruit growers and a win for Vermont’s cider makers. A win-win you could call it.
Environmental stewardship and supporting the local agriculture economy are two missions we believe in. Our Earth Week Campaign 2013 stands to advance both of those priorities. Now it’s up to you! The fans of Woodchuck are passionate about our ciders. We hope that passion will also lead to action, as you spread word of the campaign across your own social networks. The planet stands to benefit.
Here’s to more oxygen, more hard cider, and converting passion into action.
Woodchuck® Hard Cider has teamed up with Chef Curtiss Hemm of Pink Ribbon Cooking™ to bring you some great recipes that feature and include Woodchuck® Private Reserve Pink. Chef Curtiss and his organization are making the kind of difference in people’s lives that we fully support. We hope you like these recipes as much as we do. You can learn more about Chef Curtiss and Pink Ribbon Cooking™ at http://www.pinkribboncooking.com/
Bánh Mì with Maple Sriracha Sauce
Ingredients
1 lbs. pork loin
2 tablespoons fish sauce
2 tablespoons hoisin sauce
1 teaspoon sesame oil
4 Medium lime
1 tablespoon sugar
2 tablespoons water
1 pinch black pepper
1 pinch salt
1 bunch cilantro, rinsed and dried
2 cups carrots, grated
2 cups cucumbers, thinly sliced
2 each avocado, seeded, peeled cut into thin slices2 tablespoons extra virgin olive oil
1 pinch salt
1 pinch black pepper
6 oz. greek yogurt
2 tbsp. SRIRACHA
2 tbsp. maple syrup
16 oz. baguettes, 2 whole baguettes cut into 8 2 oz slices
Instructions
1. In a large bowl combine the fish sauce, hoisin sauce, sesame oil, the juice of 2 limes, the water, 1 tsp of black pepper and the salt. Mix well to combine. Place the pork loin in the marinade and toss several times to coat. Allow to marinate for at least 4 hours.
2. Preheat oven to 325ºF. Remove pork loin from marinade and pat dry with paper towels. Place on a roasting rack and roasting pan. Place the pork in the oven and roast until the internal temperature reaches 165ºF (about 45 to 60 minutes).
Remove from oven and allow to cool.
3. In a mixing bowl combine the carrots and the juice of 1 lime, a dash of salt, a dash of sugar and a dash of pepper.
4. In a mixing bowl combine the avocado slices, olive oil, a dash of salt and a dash of pepper. Mix well to combine.
5. For the sauce combine the Greek yogurt, sriracha and maple syrup in a small bowl and mix well to combine.
6. To assemble Slice the entire pork roast into thin slices. Running the knife lengthwise, slice each of the baguettes almost in half. Place a slices of roasted pork, cilantro springs, carrots, cucumbers and avocado inside of the baguettes. Spread the sauce over the cut side of the top half of the bread loaf. Close the bread and pick with toothpicks. Slice each baguette into 4 sandwiches.
7. Arrange on plates or platters with fresh fruit, low fat chips or pretzels.
Notes:
Banh Mi is a classic Vietnamese sandwich that merges the cultures of France and Vietnam, and now America.
What if you feel the same as Jules (Samuel Jackson) in Pulp Fiction and you “Just don’t dig on swine” ? Not to worry, simply substitute the pork for cold pressed tofu, roasted or grilled mushrooms, grilled fish or even chicken breast. It really doesn’t matter as long as the ingredients are vibrant, fresh and healthy.
“What will the next great Woodchuck® Hard Cider Variety be??” A lot of that depends on this here guy… Mr. John Matson. As one of our Cider Makers he spends his days in the cellar and the lab, working on new recipes to bring to the people! Different apple varieties, different yeast strains, different ingredients, new techniques… it’s all an empty canvas upon which John gets to paint. Pretty cool job right?
Woodchuck® Hard Cider has teamed up with Chef Curtiss Hemm of Pink Ribbon Cooking™ to bring you some great recipes that feature and include Woodchuck® Private Reserve Pink. Chef Curtiss and his organization are making the kind of difference in people’s lives that we fully support. We hope you like these recipes as much as we do. You can learn more about Chef Curtiss and Pink Ribbon Cooking™ at http://www.pinkribboncooking.com/
Woodchuck® Pink Apples with Honey Chevre Dip
Ingredients
2 Medium apples
12 oz. Woodchuck® Pink
4 oz. chèvre
1 tbsp. honey
1 pinch salt
1 pinch black pepper
¼ cup walnuts pieces
1 tbsp. maple syrup
Instructions
1. For each apple core and cut in half, making sure to remove the stem and bud ends. Place the apples in a bowl and cover with the Woodchuck® Pink. Allow to marinate for at least 30 minutes.
2. While the apples are marinating place the chèvre, honey, salt and pepper in a mixing bowl. Whip on medium speed until the chèvre is smooth and slightly fluffy.
3. Remove the apples from the Woodchuck® Pink and pat dry. Cut each apple half into 6 or 8 wedges.
4. Assemble by placing the whipped chèvre into small dipping bowls (if you prefer to style the presentation more feel free to place the whipped chèvre in a pipping bag and pipe it into bowls). Finish by placing a bowl of whipped chèvre and 6 to 8 wedges of apple on a plate.
Quick, simple and delicious. A great recipe to share with your best friends, the ones you celebrate life with.
Happy Spring folks! While it is certainly a sign that we are headed towards sunnier days, a fresh coating of snow here in the Northeast has tempered our expectations on exactly when we will be hitting the beach. For the time being, we’ll just have enjoy this little blast of winter… shouldn’t be too hard here in our home state of Vermont!
Still feeling down?? Look what starts shipping in the weeks ahead…
For longtime Woodchuck fans Greg Failing is a name you may already be familiar with, but for those who are not, let us introduce him. Greg is our Master Cider Maker here at Woodchuck® Hard Cider. He’s been here since the beginning, and when we say “the beginning” we mean the very beginning. Greg is the guy responsible for our flagship style, Woodchuck® Amber Cider.
