Tom Oliver shares his approach to hopped cider and the best of what the US and UK have to look forward to in the cider market.
What he saw in US hopped ciders back in 2013 ignited his desire to try his hand at adding hops to cider to his bittersweet cider. He worked with 3-different cider blends and Cascade hops, and in turn “ramped up” the bittersweet element to give a bit more of the drying finish. The hop from the Czech Republic Kazbet was also used and provided a very different profile and balance to the Cascade.
I had a chance to taste his At The Hop pictured below and it was delicious.
“Sharing our techniques or what some might consider trade secrets.”
Tom’s “Free suggestion” for a cider that will conquer the world???
“If you make a bottle fermented cider with Wickson Crab Apple and put it in small bottles with just enough sweetness to balance it out – it will be the perfect celebratory wedding drink!
What does a US cider offer that is different than the UK cider?
The “massive fruit aroma” which helps compensate for the absence of the bittersweet in the US.
“I get no satisfaction from huge amounts of money. What I do get satisfaction from is knowing that you have enough, to make the best cider you can. If you are making the best cider, you see the reaction of people tasting the cider.”
Thank you to our Founding Sponsor Cider Cellars Importers of real cider from the UK – Cider Cellars is not longer in business – but we are keeping this up for historically mapping the history of Modern Day Cider.
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