It's an outbreak of cider amongst our bars and restaurants. Cider is competing for the same space as beer and wine, whether its on-tap or simply just having it stocked.
So which ciders are dominating what cities:
dCider is a relatively new cider to the market, and this can be found at Sydney’s Stonewall, The Duck Inn Pub, Newtown Hotel, and even as far as Club Marconi in Sydney’s western suburbs. The Cider is spreading about town.
Pipsqueak Apple and Pear Cider’s are the only ciders you will find in any “establishment” owned by Merivale in Sydney (mind the punt).
Apple Thief and Batlow Premium Cider are making grounds in Sydney’s restaurants, from Chiswick at Woollahra, Mrs Chu’s at Bondi Beach, Winery by the Gazebo in Surry Hills, to Quay Bar in Circular Quay.
Melbourne is probably the city with the widest range of ciders available in bars and restaurants. With its close geographic location to the Yarra Valley, Tasmania and South Australia, it’s no-surprise why the competition is intense.
Brunswick Cider House in Melbourne has about 5 ciders on Tap Rotation, including:
Hills Barrel Aged Nashi Pear (limited edition)
Cheeky Rascals Apple & Ginger
Cheeky Rascals Heritage Barrel Aged Kingston Black & Dabinett
Kelly Brothers Barrel Aged Somerset
Willie Smiths Barrel Aged Farmhouse Apple & Rhubarb
This is a great selection, and very wide ranging. Wonder what will be on the next rotation?
Golden Axe Cider is spreading in Melbourne as well and can be found at Brunswick’s Rum Diary Bar, and The Park Hotel in Abbotsford.
South Australia is consuming Hills Cider in a big way. It won best Pear Cider. It's a great drop. I recently came across Spikey Norman’s Apple & Pear Cider. Wine makers make this cider, and are from the House of Eliza at Padthaway South Australia. Very tasty, and growing in popularity as well.
Western Australia is seeing a big growth in this market. Heil Cider, formally known as Coopers Ciders is a German Cider, which is available at the Duckstein Brewery at Saracen Estates in the Margaret River. Core Cider is also commonly available.
If you come across a cider, let us all know, take a photo and share it on our facebook page.
Brunswick Cider House played host to key cider producers from Australia and abroad last Saturday 8 June 2013. This establishment defined it-self as true cider venue for celebrating what real ciders have to offer. Doors opened at 11am.
With 11 cider producers on display at the "New Comers Cider Fest", some of them were:
Yarra Valley Cider, crafted by Rob Dolan who use real fruit from the Yarra Valley
Hills Cider from Adelaide Hills who had their Limited Edition Nashi Pear on display which will be out for public release very soon
Willie Smith's Organic Cider from Tasmania
Hillbilly Cider from the Bilpin Region of Blue Mountains, who were giving out hillbilly hats as well (nice one)
Flying Brick Cider who had their draught cider out tasting.
Wine makers are often impressed with the similarities of their own craft with the way cider is produced. Willie Smith Cider quoted on Twitter “Consumers are broadening their palate” with the appreciation of real cider.
We look forward to the day when all consumers understand which ciders are made-up of flavoured sweeteners and sugars, compared to the ones only made from real apples and pears, and are indeed better for you.
Brunswick Cider House also served up some great food to compliment the ciders with Slow Cooked Roasted Pork Gravy Rolls and Hot Homemade Apple Pies with Calvados Custard. How can you not love this combination?
Thank you to the team at Brunswick Cider House. You have done a great job.
Following my guest blog on The Food Mentalist last weekend, I thought it would be worthwhile exploring the difference between flavoured cider and traditional real cider....
2013 Batlow Cider Fest:
