Back when founder Vince Sterne started Two Rivers Cider Company there weren’t any micro ciders on the market. Cider not only seemed like a fun way to get into the fermentation industry but because it doesn’t require a brew house, it was a much easier set-up. The learning curve was steep because making cider is more like making wine than brewing beer. It took a fair amount of cider tasting as well as traveling to Europe where cider had more of a following before Sterne got the science of it down. One of the things that make Two Rivers unique is that they didn’t merely find a cider that people liked and then stop there; the cider makers at Two Rivers are constantly trying to make better cider and experiment with new flavors so that long-time customers have new things to try and new tasters have many exciting options.

The ciders at Two Rivers do not have sugar added in to sweeten them up – they are made so that the fruits are the focus. Other fruits are blended with the apples to create distinct flavors and variety: the Huckleberry cider is sweeter and more floral, the ever-popular Pomegranate is more tart in profile, and there is even a Triple Hopped Cider for those who prefer hop-heavy beverages.

​After being in business 20 years, Sterne and his crew decided that the popularity and awareness of cider had risen enough that a cider pub could thrive. In July of 2016 Two Rivers opened their tasting room on the same premises where they make all their cider. In less than a year it has become a neighborhood spot with regulars who enjoy the company, the atmosphere, and the cider.