We grow lots of apples.
Using only distinct local varieties.
Everything you need to know
1. THE FRUIT & WHY
We grow apples, pears, plums, grapes, and berries on our organic farm in the Cannon River Valley of southern Minnesota. Apples are by far our biggest focus. The orchard was planted with a glass of cider in mind, so many of our apples are cider specific like Chisel Jersey and Ellis Bitter or dual purpose like Chestnut Crab and Golden Russet. We grow over 50 varieties. In addition to our orchard we source distinct fruit from our region, focusing on the Upper Mississippi River Valley and the tributaries.
2. WE PRESS OUR OWN FRUIT
Our ciders age in stainless steel tanks with some blends aged in HDPE tanks and oak barrels. The aging process can take up to 3 years depending on the cider. On average, our ciders are released 12-18 months after pressing. During the aging process we are blending to find the best expression of that year’s harvest, from our perspective. Occasionally we are aging/co-fermenting the cider on fruit and other local ingredients, but most of our ciders are apple only.
4. PACKAGING AND FINISHING
Our dry ciders are bottled in the traditional sparkling method giving the finished dry cider a pet-nat bubble. Most of our medium ciders are bubbled up naturally in a Brite tank using Charmat Method, while some are carbonated. Seasonally we release a can blend and a bagged cider.
We went entirely to spontaneous fermention in 2018.
Which means each Keepsake Cider reflects the season and the farm.
Our cider is about relationships
both to people and the land.
We believe in simplicity and attentive choices in the orchard and cidery. Local fruit; place; and time are the ingredients. We put our hearts into crafting a Keepsake cider.
& FARM VISIT
Learn how the apples are grown and the cider is made
A lot of thought goes into sourcing and growing our apples. Nate can be found ranging between technical and philosophical. This is an art from start to finish and there’s something new to learn every time you visit.
Draft and bottled cider at the source
Come to the tasting room and try our full line of ciders, including special batches only available at the cidery. Ciders will range from medium sweetnes to bone dry, from tannic apple to sour cherry, from sparkling to still. Each has its own voice and story- All from local fruit, unfiltered, and ready to enjoy!
There’s all kinds of local fare to nibble or devour. Imagine if each of your neighbors raised and grew a different savory treat. They pack up the freshest of their cheese, vegetables, and pastries to cart over to a cozy parlor every day. At the cidery, one of us will lovingly combine all these local ingredients into scrumptious toasties, soups, and more.
Our Cider Club is a throwback to our days working on Community Supported Agriculture (CSA) farms.
You support us financially during the growing and pressing season and then reap the benefits
Members are integral in the success of our small family business crafting natural Ciders. We have members that have been with us from the start and have become part of our Keepsake Family!
WHO WE ARE
We are a family owned cidery, orchard, and tasting room.
Our aim is to produce delicious; high quality cider from simple ingredients and time honored methods.
UW Midwest Apple Growers Class
MOSES Organic University Orchard Course
Cider and Perry Academy
Appreciation & Sensory Analysis
Principles & Practice
Certified Cider Professional level 1
Born and raised in the upper Midwest on a small farm in the woods. Through young adulthood she developed a firm belief in hard work, the power of community, and a deep respect for the earth. After joining forces with Nate, they built their life around those philosophies, putting down roots (literally) in the Cannon Valley Region of Minnesota.
Jump in and ask her about the detritus in the woods, or almost any nuanced question on the region. It’s a great free education for the seekers and listeners.
Orchardists in training, Tristan & Fiona, were born just before Keepsake and keep busy chasing butterflies and eating apples. When Tracy is not working on the farm, raising kids or slinging cider, she works as an Emergency Medicine Doctor.