145: 1 Guy & 6 Girls | Sietsema Cider, MI

145: 1 Guy & 6 Girls | Sietsema Cider, MI

Author: Ria Windcaller: Award-winning Cidermaker, Podcaster | Craft Beer Columnist September 12, 2018 Duration: 50:49

Andy Sietsema comes from a long line of apple growers in the Grand Rapids area of Michigan. He is a fourth generation farmer and now a professional cidermaker at Sietsema Cider. Since launching the cidermaking operation in 2013, the family's cider mill and orchard runed by Andy's parents in the town of Ada has closed operations as of 2018. When news broke on the closing it swept out into the newsphere quickly, but anyone who was really listening, would not have been surprised.

Andy Sietsema

Farming is hard work and being an orchard based cidery can be a tough way to make a living, while cider is still trying to get a leg hold in the drink market. Way before the orchard closed Andy was already working on a Tap Room at a new location in the town of Cedar Springs just north of Grand Rapids. The night before this episode was to go live, Andy wrote that the landlord pulled the plug on the Cedar Springs location. I replied, that even so I still suspected he was going to raise a glass of Maggie's Reserve on September 21st. I wanted to run with this episode, because I like the story.

A Big Part of Sietsema's Story

Andy makes cider made with Michigan apples. He is proud of that and should be considering his lineage in the apple scene in Michigan. He has culinary varieties primarily for his base cider. For his heritage cider conditioned in wooden beer barrels it is a blend of 20 different cider varieties. That cider is aged for a year and is named for his daughter - it is called Maggie's Reserve.

Maggie's Reserve

Maggie's Reserve is a fully bodied cider that stopped me in my tracks at first sip. Frankly, I was pleasantly surprised to finally taste a cider that had character and depth, having had one too many modern ciders that week in Grand Rapids while attending the Great Lakes International Cider and Perry Competition (GLINTCAP). At 10.5% it also kicked my ass. I don't know if it was the fact that I was drinking it on tap or that I got to enjoy it with Andy while enjoying small plates at Grand Rapids farm to table restaurant Soverngard.

I drank a lot of ciders while in Grand Rapids, but Maggie's Reserve is the most memorable. Listen to the podcast to hear a part of Maggie's story.

Ciders by Sietsema Orchards,

  • In can's
    • Traditional Dry (6.9%)
    • Slightly Sweet (6.9%)
    • Hopped (6.9%)
    • Lemongrass (6.9%)
  • Released yearly on September 21st in Tribute to Maggie Sietsema
    • Maggie's Reserve (10.5%) barrel aged for one year

Contact Sietsema Orchards

Facebook: https://www.facebook.com/sietsemacider/

 Mentions in this Chat

Susanna Forbes new book Cider Insider


There’s a whole world in a glass of cider, and Cider Chat is your invitation to explore it. Hosted by award-winning cidermaker and writer Ria Windcaller, this podcast travels far beyond the bottle to meet the people who make the global cider culture so vibrant. Each conversation is a journey-you might find yourself in a heritage orchard learning the history of forgotten apple varieties, in a bustling taproom with an importer explaining regional traditions, or in a kitchen with a chef pairing cider with unexpected foods. The discussions get into the delightful nuances, too, whether that’s the semantics of what we even call this drink or how the concept of terroir translates from soil to sip. It’s not just about production; it’s about the community, the travel, and the stories that fermentation unlocks. This is for anyone curious about the craft, history, and sheer enjoyment of fermented apple juice in all its forms. So, pour a glass and settle in for a series that feels like a wide-ranging, informative, and genuinely good-humored chat with friends who happen to be obsessed with cider. You’ll come away with a deeper appreciation for every effervescent, tart, or sweet sip, hearing directly from the growers, makers, and enthusiasts who are shaping this drink’s exciting present and future.
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