Fans of authentic ciders can check out the taste of Southland summer at Invercargill and Dunedin on Friday November 11 with simultaneous launches of Invercargill Brewery’s Heritage Apple Cider.

Heritage Cider will be on tap the Invercargill Brewery Cellar Door at 72 Leet Street from midday, and The Inch Bar 8 Bank Street Dunedin from 8pm .

This genuine taste of Southland is different each year, made from donated windfall apples from around the district in the timeless rack and cloth method of Summerset, all by hand by a bunch of hardy Southlanders keen to keep tradition alive.

The brewery put out a call in April for surplus apples – and the liquid fruit of that labour is now ready to drink.
Champagne yeast was added to hand-pressed juice, which was left to ferment out before being set aside to age, allowing the flavours to mature for six months.

This year, as always, apples came from throughout Southland, from those keen to use not waste, and from others looking for a tangible taste of Southland. Fuji apples from Darlings Orchard in Central Otago were used to bulk up the volume.

Unfiltered with no added sugar, it pours an effervescent gold, the taste is pure apple with the rich warmth of the 2015-16 southern summer, a touch of acidity and extra tannins delivering full mouthfeel with a dry finish.

Apple donors and labour volunteers can collect a 1.25l sample rigger of the fruits of their labours from The Cellar Door at 72 Leet Street from Friday – we think it’s been well worth the wait.
Invercargill Brewery has been hand-making cider since 1999.

HERITAGE CIDER FACTS
Cider Makers: Steve Nally, Gina Kearney, Kelley Robertson, Mel Kurman
Apples: Fuji (from Darlings in Ettrick), Roxburgh Plums … and all over Southland,
Yeast: Champagne
ABV: 6.5%
Taste: Delicious