The driving force behind Artesia Brewing is love of the land and love of family. Five generations have grown up working together on this farm and each generation brings with it renewed levels of enthusiasm and their own unique set of priorities. We have chosen to honor the wisdom and foresight of the younger family members by shifting our focus to quality rather than quantity. Ingredients used in our brewery are produced using natural methods without the use of chemical sprays. Our farming practices are focused on maximizing soil health by restoring biodiversity and rebuilding levels of organic matter for our fruit trees, beehives, hops, and berries.

The boundless energy and excitement generated by the grandchildren as we work together, combined with the innovations and enthusiasm of their parents have renewed our devotion to the farm as well as our faith in the future.

The Ancient Ones

Roxbury Russett – 1600s. The oldest American Apple. It stores well after picking with its flavor becoming more rich and delicious as it ages. (For something truly unique about this apple, look up its connection to the founder of Rhode Island, Roger Williams.)

Ashmead’s Kernal – Early 1700s. “Surely no apple of greater distinction or more perfect balance has ever been raised anywhere on earth” English gourmet Morton Shand. Most delicious if stored until Christmas.

Harrison – Early 1700s. This amazing cider apple was almost lost during prohibition. A single aging tree was discovered in 1976 and cuttings from that one tree were used to bring this variety back to the cider world.

Esophus Spitenburg – 1700s . This apple ferments into an incredible cider, especially if you give it a month or so to mellow after picking. It is also delicious eaten fresh or made into pies.

Newton Pippin – 1720. A favorite of Thomas Jefferson, James Madison and George Washington, this apple keeps well and mellows with age.

Baldwin- – 1740. One of the most popular apples during the 1800s. This apple stores well and has the good fortune to be delicious at both at harvest and months later.

Grimes Golden – 1790. The high sugar levels in this “Moonshiner’s Apple” make it an ideal cider apple.

Apples from the 1800s

Arkansas Black – Another apple that becomes more delicious with age, it is best to press into cider after Christmas.

Cox’s Orange Pippin – An apple that needs to be handled with a little extra TLC but the unbelievable taste is worth it.

Golden Delicious – After a long day of work on the farm, walk out into the orchard and pick one of these. Sit down in the clover and eat it as you watch the last rays of sun disappear and the moon rise. Truly a religious experience.

Wolf River – Immense beautiful apples with a creamy flavor.

Smokehouse – An apple that produces a very sweet cider but it needs to be pressed right after it comes off the tree.

Kingston Black – The enigmatic flavors of this apple come to life when it is fermented, creating an unforgettable single variety cider.

The New Guys

Goldrush – From Purdue University in 1973, this disease resistant apple thrives in organic orchards, stores well, and maintains its excellent flavor.

Honeycrisp – 1991. Now one of the most popular apples in the country, the University of Minnesota is said to have made almost a million dollars in royalties from this apple before its patent expired.