The Australian Cider Story

Colonisation

The earlier colonies (like America) had attracted farmers, and with those farmers came a rich tradition of apple heritage. 

By the time the Australian colonists arrived, the cider apple orchards of Europe were mostly abandoned and in disrepair as people moved into cities.

 

In these overcrowded cities beer and gin were the drinks of choice, as these were much easier to produce. Cider had become unpopular, and it is no surprise that the colonists made their first beer from Native Hops, and that the growing of beer making crops became a priority.

The tradition of Cider that exists in North America and Europe simply never arrived.

Australian Style Cider

The majority of Australian Cidery Drink is made using Eating Apple Concentrate from China or the Grade II or juicing eating apples that cannot be sold in the supermarket.

 

These apples are grown for their colour, their long shelf life, and their resistance to bruising. The manufacture of cider from these apples provides a useful supplementary income for eating apple growers.

Most of these Ciders start life as juice which is sterilised to remove any natural yeasts. A fast fermenting yeast is then added to produce the maximum alcohol in the shortest possible time. In a few days, when the ferment is over, the acidic and flavourless drink is once more sterilised, filtered and then cut with sterilised apple juice to add sweet apple flavour. Finally the drink is carbonated and bottled. 

We acknowledge the Noongar Pibblulmum Wirdandi people as the original custodians of the land on which we farm. The Denmark Heritage Cider Company acknowledges the Traditional Owners of Country throughout Western Australia and recognises their continuing connection to land, waters and community. We pay respect to them and their cultures; and to Elders both past and present and emerging.

Contact Details:

email: heritage.cider@gmail.com

tel: +61 407232649

218 Glenrowan Rd. Scotsdale. Western Australia, 6333.

© 2020 by DHCC.