Prima Cider
Long Grove, IL
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All beers · Prima Cider
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Prima Most Cider
Cider · 6.5% ABV
Our still cider, Prima Most, is cold cellar-aged, and it’s best served straight from the barrel, or tap, but it’s also great straight out of the bottle. -
Prima Barrique
Cider · 6.9% ABV
This cider was first fermented in stainless steel cask, cold cellared then barrel aged in American Oak casks... -
Prima Drei-Pome
Cider · 6.9% ABV
DreiPome is a Cider made from three pome fruits; pears, apples and aronia berry that together give it wonderful complexity. This dry blended cider pairs well with lite fresh summer fare... -
Prima Late Harvest
Cider · 6.9% ABV
Bottle conditioned, the most natural way to achieve a slight effervescence; this full bodied complex dry cider is one we hope you enjoy. -
Prima Verboten Cider
Cider · 6.9% ABV
It was even our idea when one of Chicago's Premier eateries The Radler gave us bourbon barrels and said try it but we though "das ist verboten" but why not so we did it anyway and we sure are happy... -
Prima Brut
Cider · 7.5% ABV
Over time it develops complex flavors, and wonderful natural small bubbles that linger in your glass after opening. -
Prima Dry-Hopped Select
Pilsner · 5.3% ABV
Prima Dry-Hopped Select is a draft-only version of our classic German Pils that’s been intensely dry-hopped with two Victory-exclusive varietals. -
Prima Pressed Cider
Cider · 6.5% ABV
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Prima Still
Cider
A reflection of a tradition, this still Cider is easy to drink and thirst Quenching, barrel fermented and aged for a dry, full bodied experience.
About the brewery
Prima Cider is a family owned and operated business. I began making craft cider in 1980 out of my basement. When friends and family joined us for dinner the evening always started with cider. It was the unfamiliar drink everyone enjoyed. Over the years, many acquired a taste for the dry natural cider we made and ultimately their encouragement resulted in our decision to commercially produce cider together with my sons Erich, Tristan and Martin. They have also taken on a passionate interest in the cider process and it has become something we can do together which makes it extremely rewarding.
Over the years we scouted and located many of the orchards in Wisconsin, Michigan and Illinois which have the cider apple varieties we were looking for. Now an underground cellar serves as the fermentation and cellaring area and we also have a small orchard consisting of select cider apple varieties which we plan to use for experimentation and blending on upcoming releases.
We feel our product is different, governed by the quality of apple varieties we use, the way we make it, the non-sweet character of the cider we strive for and the way it is served. It is an education process. Unfortunately, most people think of cider as a sweet product and as a close friend of mine stated “Every cider I’ve purchased has reminded me of a sweet carbonated apple juice.” In our own way we are trying to change that perception.