Dressler Estate, located in Downingtown and owned by Brian Dressler and his wife Olga, offers some of the region’s most intriguing new ciders, writes Craig LaBan for the Philadelphia Inquirer.

The estate is actually the couple’s garage, which has all the necessary equipment to create tasty ciders. This includes three fermentation tanks on wheels, a fruit grinder, and a collapsing bottling machine.

The Dresslers are making sure their ciders stand out in the region’s flourishing craft beverage scene by taking a more wine-like approach to the fermentation process.

The apples they use are the key. The Dresslers decided to forego the more popular heritage varieties grown specifically for cider. Instead, they turned to the century-old Kauffman’s Fruit Farm in Bird in Hand, in Lancaster County, for a modern, sweet-tart blend of relatively common table apples.

The yeast is also an important ingredient. The entire product can change depending on the type of yeast used. For their sparkling version of cider, the Dresslers use Champagne yeast, while for their most distinctive product still cider, they use white wine yeast.

Dressler Estate’s ciders are currently available in a number of area restaurants, at farm markets, and various other retail locations.

Read more about Dressler Estate in the Philadelphia Inquirer here.

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