Episode #14 Ciders & Red Clay Ciderworks


We are back with Episode #14, our first episode in the House of Brews Studio. We are talking Ciders with Jay & Deanna Bradish of Red Clay Ciderworks. Launched in 2014 with a dream to make local, small-batch hard cider and a passion to share it. The seed was planted in 1995 when Jay was stationed in Sicily with the U.S.Navy, where a few local families invited him to help make the next year’s supply of wine. The camaraderie and satisfaction he experienced in working together to create libations from scratch sprouted a new interest in all things fermentable. Upon returning home, Jay began making beer and wine with a few navy buddies, and despite the trial and error process every home brewer and wine maker goes through, the seed was planted and a new passion took root.

Several years of home-brewing later, Jay and his wife Deanna would find themselves eyeballing the apple trees in Deanna’s parents’ yard in Michigan. They picked five bushels of apples and processed them by hand, coring, slicing, and running them through a food processor. The result yielded ten gallons of pure revelation; holy wah (!!), we’re on to something!

A move to North Carolina followed—as did their interest in cider—and several seasons passed before they realized this had turned into a rather large hobby; every fall about 30 friends would help sort, grind and press multiple commercial bins of apples. It was then they decided they had to either go commercial or risk getting arrested by the revenuers!

Red_Clay_teamWith the support of family and friends, Jay and Deanna took the plunge and started down the path of creating Red Clay Ciderworks. As for the name, it sprung from merely looking down; red colored clay is what lies beneath the feet of the locals, and constantly seeing boot tracks– a telltale sign of a good time– made an impression… And the brand was born!

They look forward to sharing the passion that goes into every glass of cider they make!



Patrick gives us the run down on the new House of Brews brick and mortar store opening June 6th at 3611 Tryclan Drive, Charlotte NC.


What has everyone been up to:


  • Been busy the last few weeks with the US Open between planning, set­up and everything else.
  • Took a 2nd for American Barleywine and 3rd for English Barleywine plus Lauren and I got an HM for specialty cider (blended with Pinot Noir)
  • Brewed Simcoe Pale ale for NoDa rally brewed Fantasy draft beer RiceDIPA 75% Vienna,11% domestic Pils, 11% rice hopped with Bravo/Apollo/Cascade
  • Brewing a Dusseldorf Alt this weekend
  • Getting ready for NHC trip and sending Final Round beers


  • Brewing: Czech Pilsner (all Saaz Hops), Smoked Rye Lager #2, Noda Mosaic AHA, Fantasy Draft Amber IPA. ­
  • 2x 2nd place for LCL (Quad, Oud Bruin) 1x 2nd place, 2x 3rd place US open (Muller Premium, Muller Time, Helles)
  • ­Spartenburg trip­ sourced a ton of awesome beer from a gas station. 2012
  • Rodenbach… ­ Planning a wine tour soon. ­ Hops are taking off like crazy. ­ Bottle Cutting and Candle Making


  • Launched Beer Tripper (BeerTripper.US) offering brewery tours of Asheville departing Charlotte. 15% Discount for Fermentation Nation listeners. Use Promo code: “Ferm15″
  • Brewed 12 gallons of a traditional Berliner Weisse using GigaYeast Lactobacillus, Will  be serving 5 gallons at the NODA AHA Rally with Ferm Nation. The balance is going to age with some Wicked Weed bugs for a couple months.
  • Nomadic Church of Fermentation served at NC Brewers & Music Fest (Rural Hill)
  • Brewed a Marzen for the AHA Big Brew­day with Iredell Brewers United.


  • Rural Hills Festival poured a Brett Guava Gose w/ Sumac for Salud also poured a Blackberry Dark Sour.
  • Pouring Similar beer at AHA Rally @ NoDa. Ferm Nation will Represent.
  • Received Milk The Funk trade, Devin Bell sent awesome beers also helped polish the FN Logo. Sent a bunch of sour beers that we will cover in the next Sour episode.
  • Beer Bloggers Conference in July in Asheville. Attending Wicked Weed Sour Fest.
  • Finished HoB Studio
  • Brewing 10 gal Saison split between GigaYeast Farmhouse Sour and Wyeast 3711 French Saison. Also brewing up 10 gals of a Equinox & Chinook Imperial IPA w/ Omega Yeast DIPA (Heady Topper)
  • US Open 1st for Wood Aged Scottish Wee Heavy in a Rum Barrel. 3rd Scottish Wee Heavy.



House of Brews (Grand opening scheduled for June 6th.)

● 17th Annual Charlotte Oktoberfest on October 3rd. (Biggest beer fest in SouthEast)

  • Sponsored by Lagunitas
  • We will be giving away 2 pairs of tickets
  • Charlotteoktoberfest.com
  • Premium & General Admission Tickets
  • Ferm Nation booth selling craft beer bottle candles for charity.

Salud ­ 3306 N. Davidson (Noda just before the railroad tracks).

  • FūD at Salud ­ Amazing beer focused food, waffle sandwiches, locally made beer cheese with BirdSong’s Jalapeno Ale.
  • Thank you for the Ciders for this episode.
  • Keep an ear/eye out for Funk Fest 3 announcement.