March 2019 — Washington-based Locust Cider will be coming to Colorado, opening in Boulder in 2019. Owners Jason and Rebecca Spears spent over 10 years in Colorado and are graduates of Colorado School of Mines and University of Colorado at Denver Business School respectively. Through a partnership with longtime Boulderites and business owners, Noah Westby and Tanya Bonino, they wanted to bring their ciders back to a place they once called home. Noah and Tanya will manage the full-scale production and taproom in Boulder which will join the family of taprooms and production facilities in Washington and Fort Worth, Texas.

The new cidery and taproom is part of an expansion plan to make cider more accessible to a larger audience as well as provide a space to educate on the nuances of the cider world while allowing us to localize our efforts on a deeper level in the communities where we serve. “On a very high level, we are opening new cideries and taprooms so we can get as close to our customers as possible,” said Jason Spears. “It is fine to throw some cans on the grocery store shelves and hope people buy them. But what does a customer learn about us? What do we learn about the customer? That can of cider doesn’t tell them about the people who worked so hard to make their cider, about how we source apples from all over the Pacific Northwest, that we work with some of the world’s biggest growers and orchards as small as 2 acres, about our cause (Hydrocephalus), or about the story behind the name. They can’t talk back to that can and tell it they love it or hate it or share their ideas for the next great cider. We can’t help them learn about cider, about bittersweets and sharps and everything in between. Opening new taprooms is our focus because of all of these reasons.”

The new Boulder Cidery and Taproom will have many similarities to our Washington and Texas locations including offering 12 taps (all Locust Cider) made up of core favorites (Dark Cherry, Vanilla, Honey Pear), popular returning seasonals (like Mojito, Watermelon) and limited specials (think single varietal heirloom blends, fun flavor combinations like Lavender Blueberry). Although we will continue to source most of our apples from Washington, we will leverage Colorado for local ingredients, creating special blends that are only for our Colorado market. The Locust Cider Boulder Cidery and Taproom is located at 5446 Conestoga Ct in Boulder, next door to Wild Woods Brewery and Blackbelly.

Locust Cider, founded in 2015 by brothers Jason and Patrick Spears, is based in Washington, specializing in smooth, crisp modern ciders. Locust currently has a production facility and taproom in Woodinville, WA that also produces beer from Locust Brewing Co, standalone taprooms in Seattle and Tacoma (with plans to open additional taprooms near Pike Place Market in Seattle and in Vancouver, WA), and a production facility and taproom in Fort Worth, TX. Currently cans and bottles can be found throughout Washington, Oregon, Florida, California, and Texas with plans to continue expanding distribution nationally. “Locust Cider was created for people who like cider without the sour bite, making it ideal for cider enthusiasts and newbies alike,” said Jason Spears.

“Our cider is made with Pacific Northwest apples and all local ingredients and cold fermented with carefully selected yeast strains for several weeks to preserve the fresh fruit flavor which creates a smooth, drinkable finish that is smooth, never bitter.” Locust is not just about the cider. A portion of proceeds for all cans and bottles as well as the cider club The Swarm are donated to the Hydrocephalus Association, an important and personal cause to Jason and Rebecca Spears whose daughter lives with the incurable brain condition. To learn more, visit

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