Keepsake was one of the first in North America to go all wild cider. The yeasts naturally ferment to produce something unique, regional, and changing every year. Even though all our ciders are now crafted this way, this was the first, and retains its name.
What We Make
Local dessert apples and crab apples fermented with native yeasts. Aged 7 months in stainless tanks then bottled and conditioned with residual sugars for natural bubble.We taste sour tropical fruit, wildflowers, and a bit of wood. WILD is our zippy, full spirited cider. bright eyed and bushy tailed!
A bright yet earthy, slightly tannic cider made with wild yeasts and a unique blend of local organic apples. Pressed, Aged, and Bottle Conditioned on the farm.
Blend of heritage and esteemed local apples : Arkansas black, idared, keepsake, chestnut, sweet 16, and more for a special reserve cider. Tastes of apples, pears, black tea, and limestone.
Chestnut Single Varietal Wild
Hints of toffee, rose, leather, medium body. Think of the perfect cider for weathering a storm at a pub on the Scotland. Wild yeast and the unique Chestnut Crab apples from one Minnesota orchard, Plum crazy.
Wood & spirits
Dry to off dry(Depending on batch) cider aged 12 months with part of the year on whiskey staves from our friends at Loon Liquors. Fermented with French white wine yeast. (After 2018- no pitched yeast- Native yeast only) Rich, with an undercurrent of whiskey and oak, this cider rewards the bold and adventurous.
Currant & Aronia Medium
Blend of MN dessert apples aged for a year in stainless steel, two and half months on black currants and aronia berries grown a short walk from the cidery. Sweetened with fresh cider from our press.
Medium style cider from diverse blend of local apples fermented with French white wine yeast (bottlings 2017 and before.2018 and beyond, no pitched yeast) and back sweetened with our cider after aging 8 months in stainless tanks. Carbonated and pasteurized for stability. We taste stone fruit, honey, and apples! Woodskeep is our crowd favorite, complex but not intimidating.
Aged on Wood
Dry cider aged for 8 months in stainless and three of those months on different woods – examples include toasted cherry, maple, oak. Bottlings 2018 and before- Fermented with French white wine yeast. (After 2018- no pitched yeast- Native yeast only). Bottle conditioned. Classic cider with a high acidity and background wood notes. This is a New World dry cider, perfect with food of all types, especially barbecue.
Field and Forest Series Wild plum
Field and Forest Series lets us bring in local foraged and farmed ingredients that we think compliment our local cider.
Dry, tart cider aged 11 months then aged 2 months more on wild plums picked in the woods at Get Bentz Farm. Bottle conditioned with the next year’s fresh cider from our press.
Field & Forest Series Currant Aronia Dry
Field and Forest Series lets us bring in local foraged and farmed ingredients that we think compliment our local cider
Blend of MN dessert apples aged for 10 months then two and half more months on black currants and aronia berries grown a short walk from the cidery. Bottle conditioned for a light bubble with the next year’s fresh cider from our press.