When you think of New Jersey’s craft beverage scene, your mind probably goes straight to breweries and distilleries. But tucked away in Bedminster, there’s a hidden gem bringing the art of cider-making to the forefront—Burnt Mills Cider. As the host of Greetings from the Garden State, I’ve visited a lot of incredible spots across Jersey, but this one stands out for its dedication to quality, its deep local roots, and, of course, its phenomenal ciders.
I had the chance to sit down with John Coates and Miranda Meade at Burnt Mills to talk about their journey, their approach to cider-making, and how they’ve turned a centuries-old tradition into something uniquely New Jersey.
A Craft Cidery with a Jersey Spirit
Burnt Mills Cider officially opened its doors in June 2020—right in the middle of the pandemic. While that timing might seem like a challenge, it actually worked in their favor. With indoor bars and restaurants shut down, people were looking for outdoor experiences, and Burnt Mills offered the perfect setting. Their spacious outdoor area, complete with picnic tables and fire pits, became a destination for those looking to enjoy high-quality cider in a laid-back, socially distant setting.
But the foundation for Burnt Mills was laid long before 2020. John Coates, a former hobbyist cider-maker, had been growing cider-specific apple trees for over a decade before deciding to turn his passion into a full-fledged business. His vision was simple: create high-quality, dry ciders that let the natural flavors of the apples shine—something far removed from the sugar-heavy, mass-produced ciders found on grocery store shelves.
The Art of Cider-Making
So, what makes Burnt Mills different from your typical hard cider brand? It all starts with the apples. While most supermarket apples are bred for sweetness and appearance, cider apples are all about acidity, tannins, and complex flavors. Burnt Mills sources their apples from upstate New York, Pennsylvania, and even local New Jersey farms, using varieties that create a balanced, crisp cider with a natural depth of flavor.
Unlike beer, which is brewed, or spirits, which are distilled, cider is essentially a fruit wine—fermented apple juice. The process is more closely related to winemaking, with a focus on fermentation techniques, aging, and ingredient balance. And just like wine, the quality of the fruit makes all the difference.
“We’re winemakers by license, but cider-making is really its own craft,” John told me. “It’s about taking the best apples we can get and letting them speak for themselves.”
A Lineup of Unique, Locally Inspired Ciders
Burnt Mills offers a rotating selection of flagship and seasonal ciders, each with its own unique character. Some of their mainstays include:
- Semi-Dry – A crisp, clean cider with just a touch of residual sweetness.
- Dry Sparkling – A Prosecco-like cider that’s bone dry and effervescent.
- Sour Cherry – A tart, fruit-forward cider with bright cherry notes.
- General George – A rich cherry-vanilla blend that tastes like nostalgia in a glass.
But what really sets Burnt Mills apart is their seasonal releases, which showcase the best of New Jersey’s agriculture. Whether it’s the Jersey Blue, made with locally grown blueberries, or the Hunt, a cranberry-chai cider perfect for fall, each release highlights the Garden State’s rich farming heritage. One of their most popular limited-edition ciders, Cider Donut, tastes exactly like a fresh apple cider donut—minus the crumbs.
“We’re always experimenting,” Miranda explained. “Some flavors come from trial and error, others from customer suggestions, but every batch is made with the same commitment to quality.”
More Than Just a Cidery—A Destination
Beyond the cider, Burnt Mills has built a true community gathering space. The outdoor seating area is a go-to spot for families, groups of friends, and even dogs. They host food trucks on weekends, and their events calendar is always packed with tastings, live music, and collaborations with local businesses.
During my visit, I got a sense of just how special this place is. It’s not just about the drinks—it’s about the experience. Sitting outside with a flight of expertly crafted ciders, watching the sun set over the hills of Bedminster, I realized that Burnt Mills isn’t just making great cider. They’re creating a new kind of craft culture in New Jersey—one that’s rooted in tradition but isn’t afraid to push the boundaries.
Visit Burnt Mills Cider
If you’re looking for a new spot to check out, Burnt Mills Cider is well worth the trip. Whether you’re a longtime cider lover or just cider-curious, their taproom offers something for everyone. Plus, with their commitment to using locally sourced ingredients, every sip is a true taste of New Jersey.
Mike Ham is the voice behind the popular podcast, "Greetings From the Garden State". Traveling up and down New Jersey, Mike brings his listeners the stories of the people and places shaping the Garden State. Not only is he a Jersey diehard, he is also a respected member of the podcast community and has spoken at several podcasting conferences. As he continues to amplify the voices of New Jersey, Mike Ham remains a passionate advocate for the diverse narratives woven into the fabric of the Garden State.