Until today I thought that terrior could only come from the soil type, the annual rainfall, the things that make your orchard unique. Today my perception of Terrior changed, I realised it was more ethereal than what flavours the sunlight hours and soil provide. The extra element is the regionality and Young Henry’s Cloud Cider could be any Newtown if it tried
On what feels like Sydney’s wettest day in 2014, I find myself in a industrial unit, in the back streets of Newtown, where inside is just as wet. They guys were hard at work cleaning out the fermentation tanks ready for the next batch. I sat down with Owen from Young Henry’s to talk about making cider in Sydney’s Inner West.
There are some interesting things happening on the South Australian Cider scene at the moment. The brothers at The Barossa Valley Cider Co. with their Squashed Apple Cider are a great example of this, going from strength to strength in the market.
Cold winters and the bright sunshine in Spring and Summer are the key to growing good apples. A little town of Batlow in southern New South Wales has these two essential conditions in abundance. Batlow is an old company by Australian standards, producing apples since the 1920’s and cider since the 1930’s. Today Batlow produce both a clear cider and a cloudy cider. Today I take a look at the Batlow Cloudy Cider.
Back in 2010 two mates set themselves with a simple goal – to make Australia’s best cider! By keeping it local and keeping it simple, the Hills Cider Company has come up with a cider that is hard to beat and gives you every bang for your buck.
I’m here to chop wood and drink cider, and I’m all out of wood. The Golden Axe Cider is here, but I think this lumberjack has been cutting hay.
Golden Axe Cider caught my eye with some great graphic artistry on the label. Featuring a computer generated caricature of a lumberjack, the Golden Axe really stands out on the shelf. That’s only superficial. The geeks behind the cider sound like my type of people.