Andy Sietsema comes from a long line of apple growers in the Grand Rapids area of Michigan. He is a fourth generation farmer and now a professional cidermaker at Sietsema Cider. Since launching the cidermaking operation in 2013, the family’s cider mill and orchard run by Andy’s parents in the town of Ada has closed operations as of 2018. When news broke on the closing it swept out into the newsphere quickly, but anyone who was really listening, would not have been surprised.
Farming is hard work and being an orchard based cidery can be a tough way to make a living, while cider is still trying to get a leg hold in the drink market. Way before the orchard closed Andy was already working on a Tap Room at a new location in the town of Cedar Springs just north of Grand Rapids. The night before this episode was to go live, Andy wrote that the landlord pulled the plug on the Cedar Springs location. I replied, that even so I still suspected he was going to raise a glass of Maggie’s Reserve on September 21st. I wanted to run with this episode, because I like the story.
A Big Part of Sietsema’s Story
Andy makes cider made with Michigan apples. He is proud of that and should be considering his lineage in the apple scene in Michigan. He has culinary varieties primarily for his base cider. For his heritage cider conditioned in wooden beer barrels it is a blend of 20 different cider varieties. That cider is aged for a year and is named for his daughter – it is called Maggie’s Reserve.
Maggie’s Reserve is a fully bodied cider that stopped me in my tracks at first sip. Frankly, I was pleasantly surprised to finally taste a cider that had character and depth, having had one too many modern ciders that week in Grand Rapids while attending the Great Lakes International Cider and Perry Competition (GLINTCAP). At 10.5% it also kicked my ass. I don’t know if it was the fact that I was drinking it on tap or that I got to enjoy it with Andy while enjoying small plates at Grand Rapids farm to table restaurant Soverngard.
I drank a lot of ciders while in Grand Rapids, but Maggie’s Reserve is the most memorable. Listen to the podcast to hear a part of Maggie’s story.
Ciders by Sietsema Orchards,
- In can’s
- Traditional Dry (6.9%)
- Slightly Sweet (6.9%)
- Hopped (6.9%)
- Lemongrass (6.9%)
- Released yearly on September 21st in Tribute to Maggie Sietsema
- Maggie’s Reserve (10.5%) barrel aged for one year
Contact Sietsema Orchards
Sietsema Orchards since this podcast aired in 2018, closed their doors to cidermaking
Mentions in this Chat
- Susanna Forbes book 2018 Cider Insider
