Drew Phillips opened the doors of Four Phantoms in Greenfield, Massachusetts in 2021. He began his fermentation career in the Pacific Northwest, and while waiting to open his own brewery, he took on the role as cider maker at Artifact Cider Project.

<figure class="wp-block-image size-full"> <figcaption class="wp-element-caption">Drew Phillips</figcaption> </figure>

Known for his creative ciders and beers, Drew blends tradition with innovation, sourcing local fruit and experimenting with wild fermentation. Check out his talk on the making of Old Gods .

In this episode, Drew shares how Four Phantoms’ unique approach reflects the terroir of Western Massachusetts.

Early Challenges of a Brewery/Cidery: Gaining a License

• Drew initially couldn’t produce cider legally due to licensing restrictions in Massachusetts.
• After securing a farmer winery license, he started making cider alongside beer and mead.
• All ciders are crafted from Pine Hill fruit in Colrain, Massachusetts.

Signature Ciders and Fermentation Techniques

• Late Harvest – 6.5% Apples (Spy, Golden Russet and Baldwin)
• Tamlane – 6% 100% Macintosh apples, aged on black birch wood, giving it a herbal, German liqueur note.
• Redfield – 7.7% 100% Redfield apples – A red-fleshed apple cider with natural acidity and structure.
• Chapin’s Waltz – 8.5% A blend of Golden Russet, Baldwin, and Northern Spy, co-fermented with low intervention.
• King of the Wharf – 7.5% A Mac-based cider aged on rum-soaked oak chips, giving it a smooth, warming finish.
• Old Gods – 8% Inspired by Finnish farmhouse brewing, fermented on black birch.
  • Listen to Episode 345 on how Old Gods a Co-Fermentation of Wort and Apple Juice was made!

<figure class="wp-block-image size-full"> <figcaption class="wp-element-caption">Ciders Tasted during this chat</figcaption> </figure>

Low Intervention and Sense of Place

• Drew emphasizes low-intervention cider making — no back-sweetening, minimal sulfites, and natural wild cultures.
• The ciders reflect the unique qualities of Western Massachusetts apples and local wood aging.
• Poly tanks and oak aging contribute to the distinctive flavors and textures.

Community and the Future of Four Phantoms

<figure class="wp-block-image size-full"> <figcaption class="wp-element-caption">Four Phantoms Tasting Area by the production room</figcaption> </figure>

• Drew values the connection between local agriculture and cider.
• He sees cider’s future as more craft-focused than beer, with room for independent voices.
• “Cider resists commercialization,” says Drew. “It’s about sense of place.”

Contact Info for Four Phantoms

• Website: https://fourphantoms.net

Mentions in this Cider Chat

• Totally Cider Tours
• Cider Route Itinerary send a request to Cider Chat
• Cider Rap Song – by Robert Sherman of EsoTerra Ciderworks in Durango, Colorado