Atlanta Hard Cider Co. launches its first production facility and tasting room off future BeltLine this year
A gluten intolerance launched Mark and Liz Deno into the quest for a local, all-natural cider. When their search turned up empty, Mark dove into researching everything he could about making cider—he even traveled from Atlanta to Oregon, where the craft cider industry is booming, and took a cider-making course at Oregon State University.
Fast-forward three years, and the Denos are co-founders of Atlanta Hard Cider Co. that sells in stores throughout the city and will open its first production facility and tasting room in West Midtown later this year.
What makes their ciders different from those already on the market? “We make an all-natural cider,” says Liz. “We do not add any sugars, nor do we add artificial flavorings or colorings like most commercial brands do.” As of now, the ciders include flavors such as the flagship Crisp Apple, made with fresh-pressed apples, and a pomegranate that launched in May. This summer, keep an eye out for a honey flavor made from freshly crushed, organic ginger root. Once its cidery opens, Atlanta Cider Co. will roll out additional flavors such as spicy ginger and tart cherry, with additional “one offs,” cysers (a blend of honey and apple juice fermented together) and bourbon barrel-aged cider.
The 12,000-square-foot cidery, which breaks ground this summer, will feature 40 taps and include a tasting room, bar and rentable event space, as well as a 1,000-square-foot patio. On weekends, expect food trucks and live music. “We want this to be a relaxed and fun place to hang out,” Liz says.
It’s certainly in the right spot to do so; the cidery will be located on Marietta Boulevard N.W., off the BeltLine’s northwest section. Mark, a real estate developer, noticed the district’s potential several years ago. “He started seeing growth in the area and heard about the development of the Bellwood Quarry Park and the extension of the BeltLine,” says Liz. “Being directly on the the BeltLine is going to be huge for us, and we feel that we couldn’t have picked a better location for our cidery.”
STORIES: Claire Ruhlin