After the Fall's resilient farm ecosystem encourages mother nature's most flavorful fruit with minimal interference. Woman-owned-and-operated, their small batch ciders are fermented, blended, and bottled in house from hand-picked varieties grown in theirr forty year old orchard. This resilient farm ecosystem encourages mother natures most flavorful fruit with minimal interference. They carefully cultivate and wild harvest only the best apples to create the highest quality ciders, which are simply perfect for sipping alongside cheese!

They join us for a tasting class of their ciders paired with artisan cheese.

Wine will be provided, this in not a BYOB event and is 21 and over.

As a bonus, attendees will receive a 10% discount on purchases made from the shop during the class (wine orders not included).

Our tables are set by groups of 4. If you are uncomfortable sharing a table with someone you may not know, we recommend purchasing tickets in multiples of four or contacting us to schedule a private class.

Class size limited to 12, so please reserve your spot! This is a strict limit. If you are planning to attend with a friend or group, we strongly encourage you to buy tickets in a single purchase. When purchasing tickets, Eventbrite will display the number of tickets remaining. If is says "1 Remaining" and your choice for number of tickets to purchase is limited to "1"... that's the last ticket for the event.

***No refunds, store credit, or exchanges for this event***

After the Fall Cider

After The Fall Cider was founded by 2nd generation orchardist, Maria Kretschmann, with a fruit first approach to cider making. Inspired by the similarities between art and farming, Maria has been enraptured by the magic of the orchard. In her eyes, being an orchardist and cider maker is akin to being the sculptor that she is, only in an entirely different medium. Nature and creating along a continuum to produce more than just fruit to squeeze, blend, ferment and bottle. Each step from pruning to bottling becomes a bit of her nature and her work. She is transforming the old non-producing varieties in the orchard, into cider apple trees, giving new life built on the old growth. And the cycle continues...