Meet Your Board Member: Scott Spelbring

We’re pleased to introduce you to board member Scott Spelbring of Henway Hard Cider, who was recently elected as Southern chair. Read on to get to know more about Scott and Henway Hard Cider in this Q&A.

Where do you work and what is your position?

I am the Director of Enology and Viticulture for Henway Hard Cider and Bluemont Winery located in Bluemont, VA in northern Virginia

Tell us about your cidery/farm/orchard

We’re on a 400 acre farm at the base of the Blue Ridge Mountains in Loudoun County, Virginia. The Zurschmeide family has been farming in Loudoun County since the 1970s but established the current farm (Great Country Farms) and orchard operation in 1993. In addition to the cidery and winery we have a large u-pick operation for a variety of apples, peaches, strawberries and other fruits and vegetables as well as 45 acres of wine grapes under vine.

How did you get into cider?

I began drinking cider at a relatively young (too young?) age courtesy of an English family that I was close to. When I was interviewing for the winemaker position at Bluemont back in 2016 one of the questions asked was “how do I feel about cider?”. That question and suddenly having access to a variety of estate apples quickly sent me down the path of making cider!

Why did you decide to run for a position on the board?

Having been in the wine, cider and craft beverage industry for 15+ years I understand how hard it is to navigate and succeed in this industry. I’m hoping to be able to use my experiences to contribute to the success, growth and passion of this amazing industry!

What are your hopes for the future of the US Cider Industry?

I’m hoping that more attention will be brought to cider as a whole and that it gains traction as a stand alone category a la wine, beer and spirits. Bringing awareness to cider’s diversity and history would be amazing!

How do you describe your cider region? 

It’s the “Apple Capital” of Virginia! 16,000+ acres of apple orchards producing roughly 6,000,000 bushels of apples annually

What’s your favorite apple to work with and why?

I wish I were more diverse in my apples – I tend to work more with blends from our orchards or surrounding properties. Typically I work with everything from Pippin, Arkansas Blacks, a little Crab, York, Pink Lady’s, etc.

What is your favorite cider/food pairing? 

I love a dry crisp cider with sushi or Thai!

What is your favorite nature/cider pairing?

Maple bourbon barrel finished cider and a campfire

What would you like our members to know about you that they might not know?

I am an avid dog lover, prefer the beach over the mountains and ex-rock and roll musician