What does it take to carry a family cider business into its next generation while staying true to craftsmanship and quality?
In this episode of Cider Chat, I sit down with Richard Yi of Brooklyn Cider House. We discuss growing up in a family passionate about food and beverage, learning from his father and cider maker Peter Yi. Hear about building a destination cidery in New Paltz, and how Brooklyn Cider House is helping shape the future of American cider.
From Wine Country to Cider Country
Richard grew up learning about artisanal beverages from his father, Peter. Early experiences working in wineries across Spain, Argentina, and the Finger Lakes helped shape his understanding of fermentation, agriculture, and craftsmanship.
After studying winemaking at Cornell, Richard spent time in the wine industry before ultimately joining the family business. Today, he serves as cider maker at Brooklyn Cider House, where he balances production, education, hospitality, and advocacy for quality cider.
Building Brooklyn Cider House in New Paltz
What began in Brooklyn has evolved into a destination cidery in New Paltz, New York. Visitors are greeted by red barns, orchards, a tasting room, event spaces, and a growing hospitality program designed to connect people with cider through experience.
- Over 100 acres of orchard plantings
- U-pick apple experiences
- Wood-fired Neapolitan pizza
- Texas-style barbecue
- Seasonal festivals and community events
- A tasting room focused on storytelling and education
For Richard and the team, hospitality is about more than pouring cider. It is about creating a place where visitors can slow down, learn, and connect with the people behind the product.
Family, Legacy, and Succession
One of the most compelling parts of our conversation centers on succession. Richard explains that joining the family business was never an expectation. Instead, his father encouraged him to discover his own passion first.
That approach helped create a genuine love for the craft rather than a sense of obligation. Today, Richard continues the work started by Peter Yi while helping guide Brooklyn Cider House into its next chapter.
Celebrating Community and Culture
Brooklyn Cider House hosts a growing number of events that bring together makers, artists, and fermenters from across the region.
- Fermentation Festival
- Craft Beverage Festival
- Korean Cultural Festival
Richard also discusses embracing his Korean heritage and creating opportunities to celebrate Korean food, music, art, and fermentation traditions alongside cider.
Trusting the Ferment
Richard’s philosophy of cider making balances intention with patience. Some ciders are carefully guided toward a specific outcome, while others are given more freedom to evolve and reveal their own character.
The conversation explores:
- Cultured versus native yeast fermentation
- The role of barrel aging
- Balancing acidity, tannin, and texture
- The importance of time in cider making
- Allowing a cider to become its best version of itself
For Richard, great cider often comes from understanding when to intervene and when to step aside.
Tasting Three Limited Release Ciders
Richard shares three small-batch ciders that showcase the creativity and range of Brooklyn Cider House.
- Nomad – A barrel-aged cider featuring Bidan de Parc, Porter’s Perfection, and Dolgo Crab apples.
- Lopez de Heredia Inspired Sherry Cask Cider – A complex cider with notes of walnut, honey, minerality, black tea, and oxidative aging.
- Dance – A co-ferment made with apples, plums, blueberries, and Redfield apples that highlights both fruit expression and structure.
Each cider demonstrates Richard’s commitment to creating beverages with distinct personalities rather than chasing a single style.
Craft, Family, and the Future
At its heart, this conversation is about more than cider. It is about family, mentorship, craftsmanship, and carrying a vision forward.
Richard Yi shares what it means to honor the work of a first-generation founder while helping Brooklyn Cider House evolve into its next chapter. Along the way, he offers insights into fermentation, hospitality, orchard life, and the importance of making cider with intention.
Listen in and discover how Brooklyn Cider House is helping shape the future of American cider—one thoughtful ferment at a time.
Apple, Cider and Fun Vocabulary & Pronunciation Guide
- Bidan de Parc – Bee-dahn duh Park
- Porter’s Perfection – PORT-ers Per-FECK-shun
- Dolgo Crab – DOLE-go Crab
- Volatile Acidity (VA) – VOL-uh-tile uh-SID-ih-tee
- Brettanomyces – BRET-uh-no-MY-sees
- Redfield – RED-field
- Anthocyanins – An-tho-SY-uh-nins
- Basque Cider – BASK Cider
- Rioja – ree-OH-ha
- Neapolitan – nee-uh-POL-ih-tan
- Shawangunks – SHA-wang-gunks
- Miso – MEE-so
- Kimchi – KIM-chee
- Sidra – SEE-drah
- Pommelier – pom-uh-LEER
Contact info for Brooklyn Cider House
- Website: https://www.brooklynciderhouse.com
- Location: New Paltz, New York
Mentions in this Cider Chat
- Tandem Cider in Michigan joing the #ciderGoingUp campaign
- 2026 French Cider Tour
- Ganzenhof Cider – Belgium
- eCiderNews
You must be logged in to post a comment.