About Us

Josh-and-WillOUR MISSION

At Hawk Knob we believe in quality, tradition and the power of intention. We don’t follow the norm and neither do our ciders or meads. Just like the craftsmen of old we take the time and care necessary to produce truly unique artisanal beverages that harken back to a time when quality mattered. We are dedicated to producing a locally farmed and produced beverage, from our farming practices to the selection of our ingredients the utmost care and attention is put into our process. We believe you’ll taste the difference. Enjoy the taste of tradition.

The makers

Compadres, Josh and Will started Hawk Knob hard cider and mead from their passion for high quality beverages and time honored traditions. They are proud to be West Virginia’s first cidery and to be offering dry aged meads and traditional dry ciders.

Josh grew up farming in a region of Appalachian that had not lost its cider making traditions with prohibition. For Josh cider making was handed down generationally and as such he had been making traditional Appalachian hard cider since he was twelve when he first met his business partner Will Lewis. Josh and Will met in college while studying horticulture, agronomy, and entomology and it was at that time that they began brewing hard cider and mead together. Josh spent a year studying abroad focusing studies on viticulture and oenology. Today they approach what they do from a wine making perspective and apply old world European wine making standards of quality to the traditional Appalachian ciders they specialize in as well as their meads.

Will & Josh - Hawk KnobHand Crafted Ciders and Mead

At Hawk Knob we do graft and grown our own trees but we also have a passion to revitalize this value added agricultural product, which is part of our cultural heritage, in a way that affects our entire regional agriculture economy. As such we source much of our fruit from other local producers and are encouraging others to plant varieties we seek. We focus on heritage variety apples that were traditionally used in cider making. We implement natural wild fermentations as was the custom in our region. We implement traditional, cool cellar type fermentations, lees aging, and barrel aging techniques. We fresh press everything onsite, we don’t add sugar to fermentation, we don’t add water, we don’t use fining agents, we don’t filter, we don’t back sweeten, and we don’t use sulfites or other chemical preservatives. We proudly claim to have one of the most traditional but also one of the purest most unadulterated ciders available. Our ciders are indeed unique but they also have a placed based, regional identity and we are proud to say that we are certain you will taste the difference.