STEM IN THE MEDIA.

Cider Culture: Congratulations to CiderCon 2017 Award Winners!

“At the 2017 CiderCon the USACM expanded their awards program, honoring outstanding cider makers, distributors and events from each region of the country. Watching the winners (listed below) accept these well-deserved awards was a great crescendo to this amazing celebration of the cider industry!”

Jason Tremblay – Cider Culture

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PorchDrinking.com: Stem Ciders Off-Dry Apple Cider

Stem Ciders has been a pioneer of innovative approaches toward cider making, from their Novo Coffee cider to their Raspberry Apple Cider, to barrel-aging ciders, this Denver-based company is consistently pushing the boundaries on flavorful ciders without added sugars.”

K.C. Cunilio – PorchDrinking.com 

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Cider Culture: Stem Ciders Announces $7M Expansion

“Stem Ciders, based in Denver, Colorado, has big news to announce—the company is expanding its operations to Lafayette, Colorado. The $7 million facility, which will be located in Vista Business Park, will enable the company to expand production to 100,000 barrels in the future, compared to the estimated 10,000 barrels being produced throughout 2017.”

Kristen Kwiatkowski – Cider Culture

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Hail to the Ale: The Best of Chicago Cider Summit 2017

“The 5th annual Chicago Cider Summit at Navy Pier was another great success for cider makers and lovers alike. Once again blessed with a sunny, winter day – the view of Lake Michigan from the Grand Ballroom couldn’t have been more beautiful for sipping cider.”

Kim Leshinski – Hail to the Ale

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Daily Camera: Stem Ciders to build $7M restaurant, taproom and production facility in Lafayette

Denver-based Stem Ciders is building a $7 million restaurant, taproom and production facility on a bucolic four-acre plot in Lafayette in this year. Stem Ciders, which will continue operations at the RiNo taproom it opened in 2014, broke ground last week on its slated two-story, 30,000-square-foot facility.”

Anthony Hahn – Daily Camera

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BusinessDen: RiNo cidery breaks ground on $7M facility in Lafayette

“Stem Ciders plans to build a $7 million restaurant, taproom and production facility on a four-acre plot in Lafayette — complete with its own apple orchard. The cidery, which will keep fermenting and pouring at the RiNo taproom it opened in 2014, started construction on the two-story, 30,000-square foot facility Jan. 20. Its goal is to open by the fourth quarter of 2017.” 

Amy Dipierro – BusinessDen

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Denver Post: Stem Ciders is opening another facility in Lafayette — with a restaurant, orchard and a lot more cider

“Stem Ciders, considered the pioneer of cideries in Denver, is expanding beyond Denver’s RiNo District with a new $7 million production facility and taproom in Lafayette.”

Hayley Sanchez – The Denver Post

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Brewbound: Stem Ciders Expands Distribution to Illinois with Breakthru Beverage Partnership

“Illinois represents a tremendous opportunity for us to expand our distribution footprint outside of Colorado to another savvy market that’s thirsty for our style of clean, craft ciders,” said Matt Hoskins, Director of Sales at Stem Ciders. “With a partner like Breakthru, we think the sky is our only limit. We look forward to a long and healthy partnership in Illinois and beyond”.

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Breakthru Beverage: Stem Ciders Expands Distribution to Illinois with Breakthru Beverage Partnership

“Stem Ciders is going to be a welcome addition to the Illinois market,” said Breakthru Illinois VP of Sales, Jeff Roth. “Their dedication to producing the highest quality cider possible and innovative packaging sets a high bar in the category. We are very bullish on the future of craft cider and we feel Stem Ciders is going to be a major player in the category for a long time”.

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Cider Culture: Denver’s Stem Ciders Launches Off-Dry & Shifts Focus to Ingredients

“Stem’s head cidermaker Ian Capps talks about the challenge producing the cider without adding sugars: “Instead of fermenting to complete dryness and back sweetening with juice to reach the ideal off-dry qualities, we halt fermentation at the precise moment just before all the natural sugar in the juice is fermented. This process allows us to retain the integrity of the original apple.”

Ron Sansone, Cider Culture

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