Overview

Downeast Cider House makes hard cider from fresh apples with minimal filtration to preserve natural flavor. The cider is brewed at a 16,500-square-foot facility in East Boston and distributed across New England and into multiple states, with a taproom that showcases their brand. How it works: apples are pressed and fermented with yeast to create cider, which is bottled or canned and then shipped to retailers and served in their taproom. How it differs from competitors: it started from a college dorm room recipe and keeps an unfiltered, fuller cider experience, supported by a dedicated team and a strong neighborhood taproom culture, along with clear regional expansion. The goal: grow the brand by expanding distribution to more markets while staying true to their unfiltered, apple-forward cider and a hands-on company culture.