From geology labs to fermentation tanks, Jake has always had one foot in the natural world. After earning a degree in environmental science and experimenting with craft beer homebrewing in college, he brought that brewing know-how to Albany. By August 2014, he’d joined Nine Pin as a cider maker — and never looked back.

From Science to Cider

For Jake, cider making has always been a balance of art and science. “At first, you lean on the science,” he says. “You learn the parameters, you make sure they’re right. Over time, those details become second nature, and that’s when you get to explore.”

What hasn’t changed in more than a decade of fermentations? His focus on the apple. “The apple has always been the most important part. My perspective hasn’t shifted — I’ve just gained a deeper appreciation for the nuance of the fruit.”

The Nine Pin Style

That philosophy defines Nine Pin’s cider: clean, bright, and true to the fruit. Unlike some quick-turn ciders, Nine Pin takes a patient, winery-like approach. “Clarity, balance, and aroma are key,” he explains. “Good cider has bright acidity without being overpowering, a touch of sweetness without being cloying, and an unmistakable clean apple aroma.”

It’s a minimalist style, but one that demands care, consistency, and a deep connection to the seasons. “I feel connected to the orchards we work with. Seeing cider go from tree to can — it never gets old.”

Experimenting Along the Way

Of course, not every batch follows the rules. When asked about his favorite experiment, Jake lights up: fresh-hopped cider. “It always exceeds expectations — bright, floral, fun.” It’s proof that even a minimalist can have a playful streak.

Tasting Like a Maker

When evaluating cider in development, Jake breaks it down simply:

• Aroma: Great apples give off a rich aroma, like cooked fruit or candy.
• Body: Light but not thin, refreshing without heaviness.
• Taste: Bright acidity upfront, low tannins, no harsh bitterness.
• Clarity: A sign of patience — never rushed, always finished.

It’s a disciplined way of tasting, but one rooted in respect for the fruit.

Beyond the Cidery

When he’s not in the cidery, you might find him in Cohoes tinkering with classic cars, fishing along creek shorelines, or tending to his own small orchard in West Fulton. He’s always hunting for wild, fertile apples — proof that his curiosity doesn’t stop when the shift ends.

Full Circle

Whether it’s cleaning tanks, troubleshooting pumps, or blending a flagship batch, Jake sees every task through the same lens: tree to can. “You get to finish something that started in the orchard months earlier. It’s incredibly rewarding to watch that process come full circle.”

Curious to taste cider through his lens? Stop by the Tasting Room and see why patience, precision, and a love of New York apples make all the difference.