Brix Cider takes pride in sharing the fruits of the Wisconsin Driftless Region by specializing in hard cider and farm-to-table food.
Wisconsin farms are at the center of what we do.
Every bite and each sip you take at Brix Cider supports the beautiful and bountiful community in which we live. Farms are a beautiful part of Wisconsin’s culture and we strive to support them with every dish.
Over 50% of all our ingredient purchases are direct from local farms, and another 25% is either locally grown or locally made in Wisconsin.
Click on the map above to explore an interactive ArcGIS story map of the farms and small businesses where we source our apples and food.
How Brix Got Started
It started with just us, Marie and Matt Raboin. Brix Cider was a dream we imagined together over several years and over many glasses of cider. We've had a lot of help and support from friends and family who have volunteered their time and labor in everything from cleaning up the farm and planting trees to making and tasting cider. We've also had some great babysitters who've stepped in when we were in a pinch. We'd be a sinking ship without everyone's support. Since our humble beginnings, we’ve been lucky to add a great team of experienced people to keep this business growing and to bring our dreams to fruition.
Cider Research
Back in 2016 we tested out 40 single varietal cider, recording their brix, acidity, and tannin levels and completing tasting evaluations of each to see what each apple variety might bring to a cider blend. Click the button below to see the results:
In 2019 and 2021 we made small batch experiments with 13 different uncommon perennial crops. We took notes, surveyed customers, conducted a tasting evaluation panel, and wrote up our results. Click the button below to see the results:
