Deirdre Birmingham and her husband John started their orchard in 2003 in Wisconsin for the purpose of making cider and apple brandy. So she focuses on growing organically English and French cider apples with tannins to make The Cider Farm line of ciders and apple brandy as well as products made with their apple brandy. They have a cidery and tasting room in nearby Madison, Wisconsin, where she serves part-time and hosts classes on ciders and cocktails. They are active in supporting the cider-industry whether in Wisconsin or through membership in the ACA.
Deirdre became a Certified Pommelier to further her knowledge and appreciation for all things cider and to be able to communicate and demonstrate that accurately to others at whatever level of knowledge or interest they have. She started her journey in 2003 in the orchard, or more accurately by learning to graft so they had the English and French tannic apple varieties they wanted to start their orchard; that was the only way to get them then. She also tried to find and learn from those growing true cider apples and making fine ciders. An educator at heart, by training and experience, Deirdre loves to share her passion for the organic production of these unusual yet challenging apple varieties and how they drink in the glass. And she does that in the orchard every year throughout the growing season and then through classes during the winter at their cidery and tasting room. While she likes to share in the glass the terroir of the beautiful Driftless region of Wisconsin where they grow their apples, she enjoys helping others explore the big universe of ciders from the US, Europe and beyond.