Create your own cider and try seasonal drafts at this local cidery's new taproom in Phoenix
These local hard cider makers, whose plans were put on hold during the pandemic, are finally opening their taproom Six Byrd — formerly known as Crush Craft Cider Co.— in Arcadia Lite’s Gaslight Square.
The Tempe brewery is owned by three members of the Thorn family — brothers Eric and Jared, the operation manager and head cider maker, respectively, and their cousin Jackson, who’s in charge of sales and distribution. Having a taproom has been their dream since they started their business in 2018.
During a study abroad program in Austria in 2009, Eric fell in love with the cideries and breweries there. When he returned to Arizona, he could not find similar products, so he began making hard cider in his kitchen. His younger brother Jared became fascinated with the process.
“Jared had Sprite bottles he kept in his closet,” Jackson said. “It was terrible vinegar cider, but it was alcohol and he’d make us try them during parties.”
That was more than a decade ago.
“He’s gotten a lot better since then,” Jackson said.
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How is hard cider made?
Cider comes from fermenting apple juice with yeast. No grains are used, so the product is gluten-free.
The Thorns source their apple juice from orchards in the Pacific Northwest. Once the yeast converts all the sugar to alcohol, the mixture is filtered to leave a golden liquid base to which the cider makers add herbs, spices, berries, hops and juices, before carbonation. Six Byrd’s cider has 7% alcohol by volume.
Flavors include prickly pear pomegranate, hazy apple, Pura Vida pineapple, plus a pie and lemonade series.
The Thorns do everything themselves. They sell their cider to 60 breweries and stores mainly in Phoenix, but also in Tucson, Prescott and Flagstaff. You can find their ciders at O.H.S.O., Wicked Brews, Bites & Spirits, The Perch Brewery, Flying Basset Brewery, HELLUVA Brewing Company, Bottleshop 48, Kings Beer & Wine, Arcadia Premium and Trevor’s Liquor.
Why the name change?
Six Byrd started as Crush Craft Cider Co. in 2019, but have since changed their company's name to Six Byrd Cider Co.
“Having researched the trademark database, we thought we were in the clear,” Jackson said. “One day we woke up and our social media account was gone because of name similarities to Crush & Craft in California.”
Someone else owned the trademark for glassware and merchandise and had sent them a cease and desist. After some research, they discovered that while they could continue brewing under Crush Craft, printing merchandise was out of the question.
So, the Thorns decided to choose a new name and reveal it at the opening of their brick-and-mortar location.
“Jared, Eric and I were sitting around, talking about the cease and desist and how costly it was,” said Jackson. “I was in a bad mood so I stuck out my two middle fingers and said, ‘two birds' for the guy who gave us the cease and desist.”
The cousins followed suit, ending up with six birds. When it came time to rename the business, it took a few iterations before they settled on Six Byrd.
“There is no malice or bad intention,” said Jackson. “It’s just a funny thing that happened. We enjoy the bird pun. The name would play well with flights we plan to offer when we open.”
Their planned grand opening coincided with the pandemic outbreak and was put on hold until this year.
What to expect at Six Byrd taproom
Six Byrd is doubling their production space in Tempe and quadrupling the cider production. The taproom will be their main outlet. The idea is to create your own cider by blending your favorites together.
“That’s what Crush Craft was,” said Jackson. “We will still have the Chipotle-style cidery, but we’ll also have our cores and seasonals.”
Also on the menu: byrdtails, cocktail-inspired ciders composed of apple wine, carbonated water and your choice of fruit puree.
Six Byrd will also offer food, made by another family member, Christopher Constantino, who is the chef and owner of Constantino’s Italian Kitchen food truck.
Offerings will include bruschetta, charcuterie plates, salads, paninis and stuffed mushrooms. They are also in conversation with Cornish Pasty about selling their iconic hand pies in the future.
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When Six Byrd will open
The Thorns are doing most of the interior work themselves, from painting to building the tables. The latter is being done with help from Jackson’s father, who is a woodworker. Friends helped them find the space and one friend designed their logo.
“Everything has been family and friends to this point and will probably continue this way,” Jackson said.
Six Byrd is scheduled on July 1, but Jackson believes mid-July is a more reasonable expectation.
“We call it hope-ening with all the challenges and supply shortages,” he said. Once open, they plan to operate seven days a week from 3 p.m. to 10 or 11 p.m.
“We've been working hard over the last five years to open up this spot,” said Jackson. “I hope everyone will appreciate the passion we put into it.”
For more information and updates, follow them on Instagram @SixByrd_Cider and Facebook.
Details: 3619 E. Indian School Road, Phoenix. 602-334-6740.
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This article originally appeared on Arizona Republic: What to expect at the new Six Byrd Cider Co. taproom in Phoenix
