Steve and Julie Groff stand in the cidery at their York Township farm. Photo courtesy of Philip Given of Susquehanna Photographic
What’s not to love about apples?
I mean, I adore them in pies and cakes and butters, but they also make great cider. The adult kind, that is.
Steve Groff, 48, and his wife Julie, 50, set off to make their own version of this happy hour beverage after settling in York Township. Steve took a few minutes recently to answer some questions about what makes cider so unique and why they decided to share their tasty treat with those around them.
Photo courtesy of Philip Given of Susquehanna Photographic
Q: What’s your background (previous professions) and what made you decide to start a cidery?
A: Originally a dairy farmer, I transitioned into healthcare and have worked as an orthopedic surgeon in York for the past 17 years. My wife Julie, originally from York County, was a registered nurse before she moved with our family to Wyndridge Farm in 2001. Looking for a transition from healthcare, we were interested in starting a family business on our farm. High quality apples are in abundance in this part of the country and hard cider is the fastest growing segment of the alcohol beverage market. We see this as the first phase of an exciting agritourism business on our farm.
Q: How is a cidery different from a brewery?
A: Hard cider is made from the fermentation of fresh apple juice. A brewery requires significant heating and boiling of a mixture of malt, water and hops, followed by fermentation.
Q: What and/or how many different types of ciders do you make?
A: We are going to go to market with a single product initially, which will be an off-dry cider made from fresh pressed apple juice. We hope to have this available by mid December. We expect to bring other varieties to market within in the next 6-12 months.
Photo courtesy of Philip Given of Susquehanna Photographic
Q: Where can people find your product? Will it be available year-round?
A: It will be available year-round and we will have an initial presence at Central Market in downtown York. We also expect numerous restaurants and bars to carry our product in bottles and draft. Jonathan Spanos, owner of The Paddock Restaurant, has indicated a willingness to carry our product when it becomes available.
Q: Even though the business is new, where do you see yourself in the next five years?
A: Over the next several months, we expect to announce a number of additions to the Wyndridge Farm family of businesses, focusing on agritourism and York County economic development.
Q: What’s the feedback been so far on your product?
A: Feedback from taste testing in focus groups has been very positive thus far. The initial response to our social media outlet has been strong as well.
Photo courtesy of Philip Given of Susquehanna Photographic
