How do you turn a weather‑threatened apple farm into a multi‑facility beverage company with cider, spirits, cannabis and private label production? In this edition of the Cider Business Podcast, Jon Sicotte sits down with Eddie Brennan, fifth‑generation leader at Beak & Skiff / 1911 Established, to break down how an 115‑year‑old family farm used hard cider, bold flavor innovation, and vertical integration to not only survive—but grow. You’ll learn how 1911:
- Used the 1911 hard cider brand to literally save the farm after back‑to‑back catastrophic frost years
- Leveraged a 1,000‑acre campus and apple supply into multiple revenue streams: cider, spirits, THC beverages, fresh juice, cold brew, concerts, and co‑manufacturing
- Built 18M+ cans (including contract) and 30‑state distribution by leaning into consumer‑driven flavors like Cider Donut and Honeycrisp
- Uses vertical integration (growing, pressing, producing) to control quality and margins
- Turned private label and co‑manufacturing into ~40% of revenue and a way to fund better equipment
- Entered cannabis early with the “aryloom” brand and built one of New York’s leading THC beverage and edible operations
- Keeps the business aligned around a clear “why”: preserve the land and pass the farm to the next generation
