Vander Mill completes expansion and begins canning ciders
SPRING LAKE — One of the Midwest’s largest craft cider producers, Vander Mill Cider & Winery, has introduced a new line of canned ciders, following a $600,000 facility expansion.
As a part of the expansion, the company has introduced its Hard Apple, Totally Roasted and Blue Gold ciders in cans. Cans are expected to be available throughout the state starting next week.
“We are going to continue our focus on innovation and creativity with our ciders,” says owner Paul Vander Heide. “But we wanted to take a few of our core products and make them more accessible to the consumer. Our cans should now be available in more independent stores as well as traditional grocery.”
In addition to the expansion in the production area, Vander Mill has renovated its tasting room and cafe, with the introduction of an expanded menu led by Chef Stephanie Luke. The cidery will now provide lunch and dinner, offering entrees such as Pork Belly & Polenta, Marinated Noodle Salad, Housemade Dumplings, Duck Confit Sandwich, Pulled Pork Sandwich and a selection of pretzels, cheeses, salads and more.
Specialty ciders will continue to be available in 750ml bottles and on draft.