Welcome to Wisconsin!

Looks like you live or are planning a Wisconsin-based hard cider trip! Congrats on what is going to be a very fun Midwest adventure. From Madison to Milwaukee, The great bays to St. Croix River, Wisconsin has something for everyone, including cider. Below we have a map that highlights all cideries in the state.

Below that section, we have some Wisconsin-specific cider news and stories from our regional coverage. Looking for some other things to do than drink cider in Wisconsin? We provide lists of places to go! Want to know what apples are specific to the region? We have you cover for that as well at the bottom of the page.

Have any other questions about the area? Send a message to Team@ciderscene.com. Cheers!


Wisconsin Cider Map



Wisconsin Cider News & Stories


  • Getting to Know Cache Cider
    We always admire those that go out and start a cidery, and we really want to get in the mindset of newer business owners. In tandem, […]
  • Ciderboys “Fruitful Pairing” Variety Pack
    Ciderboys is a presence in the Midwest especially in the state of Wisconsin. If you stop at a liquor store or grocery store in this region, […]
  • Get To Know Forward Cider
    During Cidercon, we had the opportunity to sit down with Alec Steinmetz, owner and founder of Forward Cider. Forward Cider is Chicago’s latest addition to the […]
  • Event Preview: Milwaukee Cider & Nano Beer Festival 2017
    Everyone, grab your Uggs and dust off that transitional peacoat, fall is upon us! We are happy to announce that one of our favorite cider festivals […]
  • Milwaukee Cider Festival 2016 Recap
    Recently, we got back from the Milwaukee Cider Festival 2016 on a rainy, but successful, day at Schlitz Park.  Brewfest partners set up shop a laundry list […]

Things to Do In Wisconsin


Visiting a region just for the cideries? We admire your dedication. If you can every get off of the cider stool at a local haunt, we provided some amazing lists that highlight some of the best activities from major cider cities and the greater state.

Madison, WI

Milwaukee, WI

Greater Wisconsin


Apples in Wisconsin


Information sourced from Wisconsin Apple Growers Association.

Apple NameCharacteristicsHeirloomRipens in Wisconsin
AkaneA Jonathan cross from Japan and introduced in 1953. Bright, solid red skin. White flesh, firm and juicy, crisp and slightly coarse. Excellent for fresh and processing but only keeps about 3-4 weeks.Late August
Ashmead’s KernalRaised by Dr. Ashmead of Gloucester, England about 1700. A small, round apple. Skin is greenish yellow to golden brown with a tinge of brownish orange. Yellowish firm flesh is firm, crisp, and aromatic. Best quality for dessert use, keeps well. Often used in cider.Yes-1700, EnglandLate Oct
Blenheim OrangeGreenish-yellow to orange skin with red streaks. Flesh tinged with yellow, moderately juicy and crisp. A dessert and kitchen apple.Yes-1740 EnglandEarly Sept
BlondeeSmooth yellow skin with firm, white flesh that is slow to brown. Crispy and crunchy.Mid Sept
Blushing GoldenA chance seedling discovered in 1959 in Cobden, Illinois. Round conic fruit resembles Golden Delicious. Skin is deep yellow ground with up to 50% light red blush. Flesh is firm with flavor between Jonathan and Golden Delicious. Very long storage life.Late Oct
Calville Blanc d’HiverProbably developed in France or Germany in 1598. Smooth, greenish yellow to pale yellow with light blush. Yellowish white flesh, tender, sweet, aromatic. Has most Vitamin C of any dessert apple and more than even an orange. Late season.Yes-1598; France or GermanyMid Oct
Chenango StrawberryTender skin, smooth, glossy, yellowish white splashed with pinkish red, striped. White, fine textured flesh. Good dessert apple but does not keep a long time.Yes-1850 New York or Conn.Early Sept
Connel RedA bud mutation of Fireside found in Menomonie, Wisconsin by Wm. Connel. Large fruit and red skin. Flavor similar to Red Delicious. Good dessert apple. Keeps well.Late Sept
Cox Orange PippinA seeling cross developed in England in 1825 by Richard Cox. Medium to large size. Thin skin washed in orange-red. Yellow flesh is firm, crisp, tender, very juicy and sprightly subacid. Very aromatic. Very good dessert appleYes – 1825 EnglandLate Sept
Duchess of OldenburgOriginally thought to be from Russia, it may have originated in Germany in the early 1700s. Pale greenish-yellow to pale yellow color with irregular splashes and stripes of bright red or mottled crimson. Tinged yellow flesh is rather firm, moderately fine textured, crisp, juicy, sprightly subacid and aromatic. An early apple. Very good for kitchen use.Yes-1700?;RussiaMid August
EmpireCross between McIntosh x Golden Delicious. Introduced in 1966. Medium sized, red with slight striping. Firm, tender and juicy, Good dessert apple, stores well.Late Sept
FiresideReleased by Univ of Minnesota in 1943. Skin is medium tough, greenish yellow, with medium red stripes and splashes of dark red. Flesh is yellowish subacid to sweet, pleasant, very rich. Stores well.Early Oct
GalaIntroduced in 1960. Medium sizes, pale to golden yellow striped with red. Yellow flesh is fine textured, firm crisp and very juicy, very sweet. Good dessert apple.Mid Sept
Ginger GoldSimilar to Golden Delicious, yellow gold with a blush. White flesh, slow to brown, firm, juicy, good flavor. Keeps exceptionally well for an early apple.Early Sept
Golden RussetSometimes confused with an English apple named Golden Russet, This apple originated in New Jersey in the late 1700s. It is medium to large size, thick but tender skin almost always covered in greenish or yellowish russet. Greenish-yellow flesh is rather fine textured, moderately crisp, tender, juicy, aromatic, agreeably subacid. Good to best use: dessert, cider, and cooking.Yes-1790s, New JerseyMid Oct
Granny SmithA chance seedling from Australia, this popular apple is green to greenish yellow with some fine russet. Flesh is crisp, hard, juicy and tart. Good quality for eating, cooking and salads. Late to very late in season, keeps well.Yes-1868, AustraliaLate Oct
GravensteinPerhaps originating in the garden of Castle of Graefenstein in northern Germany, the Gravenstein apple reached Denmark about 1669. Larger in size, the skin is greenish-yellow to orange-yellow overlaid with light and dark red stripes. The yellowish-white flesh is firm, crisp, juicy, sweet-tart taste. Very good for kitchen use.Yes-1669, GermanyMid Sept-Early Oct
Graham SpyA variation of Northern Spy, introduced in 1938. Deep crimson color.Early Sept
HaralsonDeveloped in Minnesota in 1913 and named after Charles Haralson, superintendent of the MN Fruit Breeding Farm. Medium to large size. Skin is greenish yellow overlaid with dark red. White flesh is fine, mild, firm and pleasant. Good for kitchen or dessert use. Flavor improves with storage.Mid Sept
HoneycrispIntroduced by Univ of Minnesota. Skin 50-70% blushed scarlet over lemon yellow. Flesh is cream colored, coarse and very crisp and juicy. Excellent dessert apple.Mid Sept
HoneygoldIntroduced in 1969 from Univ of Minnesota. Medium to large apple with yellow skin and bronze blush. Flesh crisp, yellow and juicy with Golden Delicious flavor. Excellent dessert apple. Stores well.Early Oct
Hubbardston NonesuchBelieved to have originated as a seedling in 1780 near Hubbarston, MA. To differientiate it from other varieities, it was called ‘Nonesuch.’ The original tree was still alive in 1875. The large fruit has rough skin with dots or russet. The whitish flesh is moderately firm, sprightly subacid. Best for dessert or kitchen use.Yes-1828, MassachusettsEarly Oct
KeepsakeUniverity of Minnesota variety introduced in 1979. Small to medium with red skin, flesh light yellow, fine grained, hard, very crisp and juicy. Flavor very sweet and aromatic. Mellows with age, stores well.Late Sept
LadyRumored to date back to Roman times, this apple originated in France. Recorded as grown in the gardens of Louis XIII in 1628. Ladies of that time carried the apples with them as a deodorant or perfume. Small in size, they are smooth, glossy, clear pale yellow and deep red blush. Flesh is white, crisp, firm, juicy, pleasantly aromatic and mostly sweet. Very good for dessert and culinary use.Yes-1600, FranceLate Oct
LakelandIntroduced in 1950 from Univ of Minnesota, bright, attractive medium dark red with darker red stripes. Light, creamy yellow flesh. Fine textured, medium tender, juicy, pleasantly mild acid. Good dessert and cooking apple. Can keep to January.Early Sept
Maiden BlushSkin thin, pale, waxen yellow blushed crimson. Moderately crisp, tender and very juicy. Good quality for dessert, and cooking.Yes-1810, New JerseyMid Sept
MargilOriginated in Europe, probably brought to England from France. Small to medium apple with orange skin streaked with red. Flesh yellow, firm, rich, sweet, aromatic. Good dessert apple.Yes-1750, FranceLate Sept
McIntoshOriginally from Ontario, Canada. Medium to large size, skin thin, moderately tender, very smooth, whitish to pale greenish yellow with flushed and striped with bright red. Moslty with flesh is fine textured, very tender, crisp, very juicy and aromatic. Very sweet when fully ripe. Excellent dessert apple.Mid Sept
MonroeNamed for Monroe County, New York, this apple is a cross between Jonathan x Rome Beauty. Medium to large and round, skin is 100% red with somewhat russeted. Yellowish cream flesh is firm, crisp, medium textured and slighty subacid. Good for dessert or cooking.Late Sept
MutsoAlso known commercially as Crispin, it was developed in Japan in 1930. Named after Mutsu Bay in Japan. Skin is smooth, dull, golden-yellow with an orange blush. Flesh is yellowish white, crisp, mildly subacid. Very good for dessert, sauce and cider use.Late Oct
Northern SpyGrown from seed in East Bloomfield, NY. Large to very large fruit. Highly colored with green, yellow and pinkish-red. Flesh is yellowish to white, very tender, crisp, very juicy, sprightly aromatic. Very good for dessert, cooking, and processing.Yes-1800; New YorkEarly Oct
Northwestern GreeningGrown from a seed in Iola, Wisconsin. Won first prize at the 1893 Chicago World’s Fair. Smooth skin, pale yellow to greenish. Flesh is medium texture, firm, crisp and juicy. Excellent cooking apple. Very long storage.Yes-1849, WisconsinMid Sept
Pink PearlIntroduced in 1944 from California, this apple is medium to large in size. The cream and pale green skin has a light crimson cheek. Rich, aromatic flesh. Good quality for dessert, sauce and pies.Mid Sept
Prairie SpyA seedling of unknown parentage from the Univ of Minnesota Fruit Breeding Farm planted in 1914. Medium to large in size, skin about 50% bright red over yellow. Medium tender, juicy, sprightly subacid, rich, pleasant. Best for dessert or culinary use, keeps well.Early Oct
PrimaDeveloped by Purdue, Rutgers and Illinois (hence the name PRIma) and released in 1970. Yellow color with bright red blush. Yellow, crisp, rich flesh. Excellent dessert apple.Early Sept
PriscillaAnother co-op by Purdue, Rutgers and Illinois. Released in 1974. Skin is yellow ground color covered in bright red blush. Crisp flesh, medium texture, pleasant and mild, aromatic, Very good dessert apple.Early Sept
Red CortlandMutation of Cortland from Nova Scotia. Bright red, with a crisp white flesh that is extremely juicy with a sweet-tart flavor. Good for eating, cooking and baking. Excellent in salads.Mid Sept
RiverBelleAn offspring of Honeycrisp, this apple was discovered by Wisconsin apple grower, Doug Shefelbine. Everything you like about Honeycrisp – sweet-tart flavor, crunchy, crisp and very juicy but it ripens earlier. Excellent dessert apple.Early Sept
Seckel PearBelieved to be the only US-developed commercial pear, it may have been discovered from a chance seedling in Pennsylvania. A beautiful pear that is good for fresh eating or canning. Thanks to the US Pear Organization.Yes-1800s, Pennsylvania?Early Sept
Roxbury RussetFound on a farm in Roxbury, Mass in the early 1600’s. Most likely the oldest named apple in North America. Skin is usually covered with greenish to yellowish-brown russet. Flesh is white, firm, somewhat coarse, juicy and sprightly subacid. Good to very good for kitchen use.Yes-1600s; Mass.Early Oct
SnowAlso called Fameuse or Snow Apple, thought to have come from Canada by French settlers around 1700. May have been distributed by French missionaries. Medium sized, light bright red to deep purplish black and may be striped. Flesh very white, often streaked red, very tender, juicy and sprightly subacid. Very good for dessert, cooking, and processing.Yes-1700s, CanadaLate Sept
SpartanThis apple was developed in British Columbia, Canada and released in 1936. The medium sized apple is bright red covered by dark red and numerous dots. Flesh is white with pink tinge, moderately crisp, tender, moderateley fine textured and juicy. Similar to McIntosh but later in season.Late Sept
Swiss GourmetAlso known as “Arlet”, this is a cross between Golden Delicious and Idared. Originated in Switzerland. 70-90% Red skinned medium to large apple. Creamy white flesh is fine textured, firm, sweet-tart flavor. Very good quality, stores fairly well.Mid Sept
Tolman SweetSometimes incorrectly referred to as “Talman Sweet.” Developed by Tolman family in Massachusetts as early as 17th century. Pale yellow to whitish yellow with faint russet. White flesh is firm but neither tendor nor crisp. Rather hard and rather dry to moderately juicy. Decidedly sweet, good to very good dessert and cooking apple.Yes-1635?, Massachusetts?Mid Sept
Tompkins County KingThe apple may have originated in New Jersey but was planted in Tompkins County, NY. The name differentiates from other apples named ‘King.’ It is large to very large, fine yellow smooth skin with some russet. Flesh is yellowish, rather coarse, crisp, juicy, aromatic, subacid. Good to very good for dessert and cider.Yes-1842;New YorkEarly Oct
Twenty OunceSaid to have originated in Cuyuga County, New York around 1843. Got its name due to the very large apples is produces. Thick skinned, greenish becoming yellow washed, mottled, or splashed with bright red. Coarse flesh is whitish tinged with yellow, moderately juicy, tender and subacid.Yes-1843, New YorkLate Sept
WealthyOriginated in Minnesota and grown from seed about 1860. Wealthy is pale yellow with narrow stripes of crimson and splashes of red. Fine textured flesh is crisp, tender, very juicy, agreeably subacid and somewhat aromatic. It is a very good dessert apple.Yes-1855, MinnesotaMid to Late Sept
Westfield Seek-No-FurtherThis unusually named apple originated in Westfield, MA in 1796. Medium to large size, its smooth, tough skin is deep yellowish-green splashed with rather dull to bright pinkish-red. Whitish flesh is tender and mild. A good dessert, cooking and cider apple.Yes-1796, MassachusettsLate Sept
WinesapConsidered one of America’s oldest and most popular apple varieties. As described in the Domestic Encyclopedia of 1803, “An autumn fruit, of deep red colour, and sweet, but not sprightly taste; makes excellent cyder…” Greenish yellow blushed with bright red, striped and blotched with dark purplish red. Very firm, tender, coarse, crisp flesh. Good to very good dessert and cider use.Yes-1700s, New JerseyLate Oct
Winter BananaGrown from seed in Indiana by David Flory, he sent a box of apples to the Greening Nursery where they were pronounced “the most beautiful and delicios apples” they had ever seen. Large in size, greenish yellow with a light red blush. Medium fine textured flesh, moderately juicy, mild subacid, slightly aromatic. Good to very good quality.Yes-1874; IndianaLate Oct
Worchester PearmainSaid to have come from Worchester, England around 1874. Medium to large size, roundish. Pale yellow skin almost entirely blushed red, numbeous russet dots. White, firm, crisp, sweet, perfumed flesh. Fresh eating.Yes-1874, EnglandEarly Sept
Wolf RiverGrown from a seed on the Wolf River in Waupaca County Wisconsin, this large round apple was believed to have descended from an Alexander apple. One account is that a Quebec lumberman moved his family to Wisconsin in 1852. Along the way, he bought a bushel of apples and planted the seeds where he settled. One of those seeds became the Wolf River apple. This very large yellow and green apple is blushed with deep red. It’s flesh is slightly tinged yellow, moderately coarse and juicy. It is a cooking apple and well known for baking. May weigh up to one pound each!Yes-1852, WisconsinMid Sept
Yellow BellflowerOriginated in New Jersey, it was noted as an old variety in 1806. Can be small to very large size, smooth, bright pale lemon yellow to brownish red in the sun. Flesh is yellowish or creamy white, tender, juicy, crisp, sweet and slighty subacid. Very good for dessert or kitchen use.Yes-1700s, New JerseyLate Oct

Have an article you want included? Are we missing a Wisconsin cidery or event? If so, send us an email to Team@CiderScene.com and we can include it! We may even add a new section for valuable information for everyone’s future cider trips!