In 1994 driven by a thirst for real fermented cider, the beverage of my home and of my youth. I purchased enough apple juice from a neighbor on Dover Canyon road to produce 120 gallons of cider. Those apples were Black Twig, Orange Pippin and Northern Spy, as I recall. Art Norman graciously allowed me to ferment in a corner of the Norman winery (now Brecon) two neutral white barrels. I bottled it in 750ml champagne bottles, bottle fermented. Absolutely nobody cared! Well my Dad probably did, perhaps a few close friends and the odd Frenchman. America was not ready for “hard” cider. I drank it. Undeterred, I continued making cider knowing (hoping) that it would catch on. Slowly a few places carried Bristols. To call it niche would be to over state. I pushed on. Tried different formats, 750ml, 22oz and kegs. Still they cared not. Then seemingly out of nowhere there was an international cider renaissance, even here it became a thing, and I was ready for them!!!
We needed to up production and we needed more room. We wanted our own space to craft our ciders. So in 2015 we purchased a building in Atascadero, for production. Well that turned into Bristols Cider House, a tasting room and cider bar. Later also a music venue. It was a great time. Others were producing locally, so we started the Central Coast Cider Association, and then the Central Coast Cider Festival. Cider was here on the central coast and here to stay!!!! We expanded into cans with new branding and kegs to bars and restaurants. Most of our ciders were now force carbonated, not fermented in the bottle, demand dictated it. We have always purchased fresh apples from California, if not apples then juice pressed at the orchard into our waiting tank. We have always fermented with native yeasts. Our ciders are CRAFT ciders. There is an easier path, one can buy bulk juice from out of state for a fraction of the cost, but that is a different program, one that is not for us.
Then came covid. Our cider business has largely been focused on sales at the cider house, not so much in wholesale. Covid stopped that in its tracks. We have slowly been building back up but it is not as it once was. It has been a struggle.
In 2022 we purchased a property on HWY 46 West for Lone Madrone. This was a huge step for our families and hence has required our full attention.
After much consideration amongst the family we have decided on a restructure of our business. We will in essence be returning to our cider roots in that we will be returning to bottle fermented ciders in 750ml bottlings, single varietal ciders from our favorite sources. Fear not, we will maintain the OG and some other draught favorites on tap. However Bristols Cider business will be moving to the Lone Madrone location on HWY 46 West, everything under one roof. Bristols Cider House will remain in Atascadero but will become much needed space for our production. We hope to still pour pints there albeit on a much more limited basis, we also intend to host select music events when the right artists present themselves. Change is hard and these changes, as exciting as they are for us, still come with some pain. We had some glorious times at the cider house, some hell raising nights!! But for the health of our business and ourselves, its time to move forward. Bristols has always evolved to its surroundings, that is why we are still here after 30 years!!! Come see us at the new location, but don’t be afraid to stop by and see the boys at Bristols, if they have time they will pour you a pint!!
CHEERS!! to you all, and remember,
“Thur ain’t nothin like good cider to make yer smile grow wider!”
-The Family.
