He each forages apples and has a small orchard planted that he planted 4 years in the past on his farm based mostly in Craftsbury, Vermont. The ciders are each wild ferments and sometimes have cultured yeasts too.
He sells regionally at Vermont farmers markets and doesn’t have any quick plans to extend his manufacturing which is at present at 900 gallons per yr.
Cedar Hannan
The Low Carbon Footprint of Cider
Cedar was initially brewing as a retirement purpose, however (as he notes on this episode) there are already a implausible variety of breweries within the surrounding space. As well as, the carbon footprint of beer is a bit bigger than that of creating cider at a neighborhood scale. Fortunately for us all, Cedar went along with his hunch and is making Wildbranch Cider his full time gig, having stop his IT job.
Every of the next is what Cedar seems to be for when foraging apples or pears for Wildbranch.
- Taste – aroma
- Tannin
- Acidity
- Sugar content material
Wildbranch Ciders tasted within the Episode
- The Spiney – Flagship cider 6.8%
- Strive with cheddar cheese and grilled pork chop
- Golden Russet 8.3%
- Intense fruitiness, Little little bit of cooked apple
- Perry
- Made with culinary pears – Barlett’s and Huge Earl (a neighborhood selection)
Perry
Contact for Wildbranch Cider
Mentions on this Chat
