BAD SEED CIDER

It didn’t hurt that Albert was a sixth generation apple farmer, and Devin enjoyed brewing and fermenting anything that sounded like it had promise to make a tasty beverage. But ever since the summer of 2011, when these two childhood friends banded together with meager savings and a love of cider, they have been crafting, selling, and talking everything cider. It’s their pastime, their passion, their life.

Since the beginning, they have always had a single-minded goal to bring hand- crafted, truly dry cider to the world.

The Bad Seed tap room has a unique atmosphere, and the unique bar menu offers up tempting small bites that pair brilliantly with its unique ciders. It spans two floors, and offers a wide selection of ciders, all geared towards one goal – to advance the craft cider industry by combining both old and new cider techniques and craft beer influences. It’s not uncommon at Bad Seed to taste a cider fermented with an American Ale yeast and dry-hopped, next to a traditional dry French-style cider, or a raspberry cider made with raspberries grown right on the farm.

Bad Seed ciders are made from 100% fresh pressed apples grown on this sixth generation family farm. There’s no alchemy involved – after all this is cider, not science. You won’t find the endless list of chemicals, artificial sweeteners, and excuses on a Bad Seed label, because they aren’t used.