A local cider company has officially hung up its press.
Ela Cider, an early adapter in Wisconsin’s slow-growing hard cider renaissance – which helped pave the way for other local projects like Pomona Cider and Cache Cider – announced today that it has ceased production.
“After 6 years of making an award-winning cider we have made the difficult decision to close our business,” notes a message posted to the brand’s website and social channels. “While we are proud of the exceptional quality of our cider and have greatly enjoyed serving our customers, we have been unable to make our business financially viable. Thank you to all the loyal cider fans who supported us on this venture. Working with all of the many fine people we've met along the way has been one of the true pleasures of making cider.”
- The Ela Family
John Ela, a fifth-generation Wisconsinite, was the cider maker behind the family-run business, which made cider using apples grown at a family orchard in Rochester, Wisconsin.
Ela Cider built its reputation on distinctive, locally made ciders, pulling in national accolades, including a Good Food Award in 2016. Among their offerings was Stone Silo (an off-dry crowd-pleaser made from pressings of a wide-range of apples including Jonagold, Stayman Winesap, Ida Red Jonagold, Golden Russet apples) named for an old silo located near the family orchard (photo above).
They also built a following for Barn Cat, a dry, tart, slightly funky cider that appealed to those looking for the flavors commonly associated with traditional European ciders.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
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