CIDER, community, collaborating. A few of our favourite things.
apple PIE CIDER
HARD KNOX BREWERY COLLABORATION
Hard Knox Brewing came to us with an idea of creating a flavour that resembled Grandma's Apple Pie. Hard Knox had previously brewed a pumpkin pie beer, so making an apple pie cider seemed to be the next logical step… We took an existing cider and did it ad hoc - sautéed apples with butter and spices. We aged this on the cider until we got the flavour we were going for and continued to evolve the recipe...as the butter starts to harden once the cider gets cold.
We managed to create a spice blend that we were happy with and Hard Knox Brewing loved.
Sea buckthorn cider
balzac BREWERY COLLABORATION
The friendly folks at Balzac Brewing had a successful run of pale ale using sea buckthorn berries in the fermentation process.
They came to us to see if we could make a cider that hit the same notes using the sea buckthorn.
We had to experiment a couple of times, but have finally landed on crushing the berries with feet and hands to extract the juice. We blend this with honey to create this unique sea buckthorn cider.
TOWNSHIP 24 BREWERY COLLABORATION
This collaboration came from the wonderful brewers at Township 24. They had previously made a beer in this style by throwing basil and blueberries into the fermentation. The challenge lied in the process, as Township 24 heat the wort up, and here at Sunny Cider we don't use heat (the flavour of basil changes when you heat it).
We use blueberries and fresh basil we crush by hand, throw it into the ferment, and let it age. The tricky part with this one is if you leave it too long, it becomes a little unsavoury.
ROSE APPLE CIDER
WILD ROSE BREWERY COLLABORATION
We had the opportunity to collaborate with the folks at Wild Rose Brewery. For the pilot batch we hand picked rose hips and crushed them. The cider was then aged on these rose hips to make the Rose Apple Cider.
We tried dried rose hips on a different batch, but we didn't get the same flavour so we will pick rose hips each fall to ensure the taste profile hits the mark for this particular collaboration.
COUNTRY GARDEN CIDER
CABIN BREWING COLLABORATION
Our friends over at Cabin Brewing had an idea of using raspberry and a specific type of hops for our collaboration. Cabin picked the base variety of cider and their brewmaster gave us all the ratios they were looking for in the raspberry and hops. We ended up using fresh raspberries, and treated the hops like a cold tea bag where we left it in the cider and took it out after 3 days.
Just before packaging up the cider, we put the hops back in again, with the idea to have the fruit and hop flavours blend together without the bitterness overtaking the cider.
LOTTA LOVE CIDER
CITY & COUNTRY AND BRAMBLE COLLABORATION
This collaboration highlights one of our goals of treating the environment with respect and having little to no waste through our production. In this cider, we started by taking the waste from the grape skins over at City & Country Urban Winery and incorporated this into our cider.
Bramble's Lotta Love cider was created using Zinfandel grape skins, aged for a couple months until we got the flavour profile we were looking for.
APPLE SPICED LIQUEUR
BROKEN SPIRITS DISTILLER COLLABORATION
In this collaboration we approached Broken Spirits Rum company with a cider that had flavours we didn't particularly enjoy. We wondered if this odd flavour could be distilled out, so we left it up to the distiller's skills to see if they could compensate for our cider making skills. For our first pass at a liqueur it went surprisingly well, and we were very happy with the Broken Spirits Apple spiced liqueur.