In an age where consumers are becoming increasingly concerned about processed chemicals and added sugars, Denver-based Stem Ciders, offers something refreshingly simple in their crave-able ciders: all natural ingredients.

The urban cidery, tucked away in Denver’s RiNo district, makes all of its ciders – from its Raspberry Apple Cider to its flagship Real Dry Apple Cider – with no added sugars and real fruit from the Western slope, Pacific Northwest and Michigan.

That’s what gives Stem Ciders its signature dry, clean finish, and distinguishes them from their sugary competitors. It’s largely why Stem has been gaining popularity among restaurateurs, cider enthusiasts and craft brewers alike.

“We’re very transparent about how our ciders are made, and we pay a lot of attention to what goes in our product,” said Eric Foster, Co-Founder of Stem Cider.

“We believe not only in quality, ethically grown and sustainable ingredients, but think the fewer the ingredients, the better. We’re really trying to bring the conversation about quality to the forefront.”

The company, which was founded by Foster and Phil Kao in 2014, was born like most great ideas are: over good conversation and drinks.

“We were sitting at a Michigan cidery and thought, why not open one of these back in Denver?”

Luckily the former marketing director and mechanical engineer had the experience and know-how to follow through.

Now Stem is making waves — growing from a few employees and selling locally — to offering its products in several cities across the country. Its ciders are currently sold in more than 1,000 stores and restaurants.

With a little help from FirstBank, Stem Ciders is also in the process of building a $7 million restaurant, taproom, production facility and eventually, a show orchard, overlooking the idyllic Boulder Valley in Lafayette. It’s expected to be completed in the first half of 2018.

The new location won’t only be a perfect place to eat, drink and play via Stem’s 5,000 sq. ft. taproom and restaurant, but will also be an ideal location for events. In fact, the burgeoning company has already booked three weddings, and will host several bluegrass concerts throughout the year – a weekly occurrence at their current RiNo location.

“It’s been a wild ride, and I definitely miss taking vacations and working a regular 40-50 hour work week. But I wouldn’t change it.”