Cider in a can, the last time I had cider from a can I was quite a bit younger and the cider was fake rubbish. Australian Brewery Fresh Press Cider wants to change this perception in the name of quality. By lifting the quality of the can and more importantly what goes into it.
When you think of hillbillies and alcohol you probably think moonshine. Well Hillbilly Cider is here to set you straight with the Hillbilly 2014 Vintage Apple Cider. Hailing from the Blue Mountains in NSW, this bottle condition cider is far more posh frocks at Royal Randwick than blue denim at NASCAR.
In the central New South Wales town of Orange is the Small Acres Cyder House. Open to the public on most weekends, serving up food matched to their ciders. Small Acres is a story about people doing what they want in life and making something they want to drink. Today I’m reviewing the Small Acres Pomme Apple Cider, the most main stream of the award-winning range.
Chances are you have eaten a Batlow apple; they are one of Australia’s biggest apple producers. Established in 1922, the cooperative is also one of Australia’s oldest. With this bountiful supply of apples, a cider was sure to follow. In fact ciders have been in Batlow almost since the beginning of the co-op. Just recently they re-entered the market as the demand for cider in Australia reaches an all time high, producing both a cloudy and the Batlow Premium Cider. Lets have a look at the premium.
Continuing the theme of Aussie ciders I’ve reviewed named after water fowl, Lucky Duck and Sitting Duck being the other two, Gilbert’s The Goose is made by the Gilbert Family of wine makers. This is one of only a handful of Aussie ciders made with traditional British cider apples. The Foxwhelps and Kingston are blended with the eating apple developed here in Australia: Pink Ladies and Granny Smiths.
Like Napoleon Cider, The Goose is made by wine makers. I think it would be an easier transfer of skills between grapes and apples compared to the transition from brewing beer to fermenting apples. Wine and Cider making require you to focus on the fruit’s juice and how yeast act on it. A delicate balance of flavours is needed to make a great drink. A good wine maker has the potential to be a good ciderist. So can the boutique winery make a quality boutique cider?
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.