Cider apples

Welcome to
Three Barn Farm

Nestled in the heart of Leelanau County, Michigan, Three Barn Farm is a family-owned orchard dedicated to cultivating over 50 varieties of apples, including many esteemed antique cider apple cultivars. Our diverse selection encompasses bitter, bittersweet, sharp, and bittersharp apples, each contributing unique characteristics essential for crafting exceptional hard ciders.​

At Three Barn Farm, we pride ourselves on offering a rich tapestry of cider apple varieties.

Below is a sampling of some of the distinguished cultivars we grow, from time-honored American heirlooms to revered English and French bittersweets.

Roxbury Russet

Recognized as America's oldest apple cultivar, this variety offers a balanced blend of sweetness and acidity, making it ideal for both cider production and fresh consumption.

Kingston Black

Often considered the gold standard of cider apples, Kingston Black is a classic bittersharp from England. It’s prized for its ability to produce complex, full-bodied single-varietal ciders.

BROWN SNOUT

A traditional English bittersweet known for its high tannin and low acid. Brown Snout brings structure, color, and earthy notes to a blend.

GOLDEN RUSSET

Known for its rich, sweet juice and aromatic complexity, Golden Russet is a favorite among cider makers seeking depth and higher alcohol potential.

NEWTON PIPPIN

A historic American variety with a sharp, fruity profile. High in acidity with subtle tannins, it adds brightness and aromatic lift to cider blends.

Dabinett

A quintessential English bittersweet, Dabinett is valued for its balance of tannin and fermentable sugar, producing smooth, well-rounded ciders even as a single variety.

Yarlington Mill

This aromatic bittersweet is known for its soft tannins and fruity flavor. It ferments well and adds a mellow richness to blends.

Redfield

A striking red-fleshed apple that brings vibrant color, high acidity, and a touch of berry-like tartness. Excellent for rosé ciders or as a sharp component in blends.

Calville Blanc d’Hiver

A French culinary apple that doubles as a cider apple thanks to its rich acidity and subtle spice. Adds elegance and length to the finish of a cider.

Crafting Unique Cider Profiles

Understanding the interplay between different apple varieties is crucial for cider makers aiming to create distinctive flavor profiles. Here's how our apples can influence your cider:​

Bittersweet Apples

Varieties like Dabinett are rich in tannins and low in acidity, adding body and astringency to ciders.

Sharp Apples

Apples such as King of the Pippins are high in acidity and low in tannins, imparting a crisp, refreshing sharpness.​

Bittersharp Apples

These combine high acidity with high tannin levels, offering a robust and complex flavor profile.​

Sweet Apples

Varieties like Golden Russet provide fermentable sugars that contribute to higher alcohol content and a sweeter finish.​

By thoughtfully blending these categories, cider makers can achieve a harmonious balance of sweetness, acidity, tannin, and aroma, resulting in a cider that stands out in the market.​

Wholesale Opportunities

Three Barn Farm is committed to supporting craft cider makers throughout the Midwest by providing high-quality cider apples tailored to your production needs. Whether you're seeking specific varieties for a signature blend or exploring new flavor profiles, we are here to collaborate and supply the fruit that meets your exacting standards.​ At Three Barn Farm, we believe that exceptional ciders begin with exceptional apples.

Let's craft something remarkable together.​

Connect with Us

To discuss wholesale opportunities or to learn more about how our apple varieties can enhance your cider production, please contact us at info@threebarnfarm.com or (231) 492-8946.

Blending & Tasting Notes

Understanding how each apple contributes to a cider’s structure and flavor is key to crafting a balanced, standout product. Below, we’ve grouped key cider varieties grown at Three Barn Farm by traditional cider apple categories. Each entry includes tasting notes and blending tips to support your creative process. Each of these apples offers distinct traits that shape the balance, flavor, and finish of your cider. Whether you’re building structure with bittersweets, layering aromatics with sharps, or chasing color and acidity with Redfield or Wickson, Three Barn Farm provides the fruit—and the diversity—to support your vision.

The Complete list of Cider Apples available at Three Barn Farm

Bittersweet

Low acid, high tannin—adds body, mouthfeel, and complexity to cider.

  • Dabinett
    Soft tannins, light spice, subtle fruit.
    Use as a base—smooth backbone to blends.

  • Yarlington Mill
    Mellow tannins, stone fruit, warm aromas.
    Pairs well with sharp apples like Roxbury Russet or Redfield.

  • Brown Snout
    Rustic tannins, earthy, mild bitterness.
    Adds depth and color—blend with aromatic sharps.

  • Harry's Master Jersey
    Rich tannins, mild acid, traditional English profile.
    Adds body and rustic complexity.

  • Harrison
    Bold, rich, high sugar with mild tannin.
    A classic American cider apple—ideal for full-bodied blends.

  • Somerset Redstreak
    Bold tannins, low acid, fruity.
    Works well as a structural base in bittersweet-focused blends.

  • Reine de Pomme
    Smooth tannins, fruity aroma.
    Offers softness and aromatic roundness in bittersweet blends.

BittersHARP

High acid and high tannin—brings intensity, structure, and aging potential.

  • Kingston Black
    Rich, tannic, and complex with notes of spice and dark fruit.
    Excellent for single-varietal or as the anchor in bold blends.

  • Stoke Red
    High tannin and acid; traditional English character.
    Contributes strength and structure to blended ciders.

  • Virginia Crab
    Very high acid and tannin.
    Brings powerful bite and structure—ideal in small percentages.

SHARP

High acid, low tannin—adds freshness, brightness, and crispness.

  • Roxbury Russet
    Bright acid, subtle citrus, dry finish.
    Lifts bittersweet blends and adds crispness.

  • Newton Pippin
    Green apple tartness, herbal undertones.
    Enhances aromatic complexity and freshness.

  • Calville Blanc d’Hiver
    Elegant acidity, subtle spice, and pear-like notes.
    Adds refinement and finish to structured blends.

  • Browns
    Tart and fruity; easy fermenter.
    Ideal as a brightener in tannin-heavy blends.

  • Sundance
    Citrusy tartness, crisp.
    Delivers clean, bright acidity in dry styles.

  • Bramley’s Seedling
    High acid, green apple sharpness.
    Adds tart punch and cleansing acidity.

  • Enterprise
    Mild tartness, subtle spice.
    Balanced filler in mixed-varietal blends.

  • Reinette Zabergau
    Crisp, firm, tangy-sweet.
    Brings complexity and structure to elegant ciders.

Specialty

Unique flavor profiles or color; often used in small quantities to add nuance.

  • Redfield
    Tart, berry-like acidity, red-fleshed.
    Adds vibrant color and bite; ideal for rosé or fruit-forward blends.

  • Wickson Crab
    Very high acid and sugar, small fruit.
    Excellent for sparkle and fermentation strength.

  • Ashmeads Kernel
    Honeyed, spicy, high acid.
    Lends aromatic depth and bright acidity.

  • St. Edmunds Russet
    Rich, nutty, sweet-tart.
    Adds body and complexity to mid-acid blends.

  • Black Oxford
    Rich color, spicy tartness.
    Offers visual appeal and unique aromatics.

  • Spitzenberg Esopus
    Spicy, tangy, complex.
    Adds depth and character in sharp-focused blends.