Clear Fork Cider

Established in 2016, Clear Fork Cider operates out of Paonia’s North Fork Valley, crafting small-batch dry ciders from heirloom and homestead apples. Founder Jay Kenney rarely repeats a recipe, relying on thirty-plus varieties such as Niedzwetzkyana, White Pippin, and Tolman Sweet to create complex, balanced profiles. The production process involves pressing fruit in August, fermenting fully without added sugar, and aging the cider for three to eight months before bottling in 500 ml formats or kegs. Most releases are one-time runs, with Local Pear, Feral Pear, and the Britches series serving as year-round anchors. The cider barn on Back River Rd handles all pressing and blending, while the tasting room located inside Paonia Books invites visitors to sample current releases. Operating primarily on Saturdays from May through November, the cidery distributes exclusively within the valley, sourcing fruit from local orchards including Qutori, Ela Family, and Pagetree. Plans are underway to open a dedicated tasting room at their farm between Hotchkiss and Paonia, expanding access for those seeking naturally balanced, crisp cider made with patience.