Getting to the core of champion cider
Once again Hawke’s Bay features in the 2020 Top 30 winners of the New World Beer and Cider Awards, with Zeelandt Brewery, Brave Brewery and Zeffer Cider all winning awards.
This week Linda Hall talks to Jody Scott, head cidermaker at Zeffer Cider and chairman of the Fruit Wine & Cider Makers Association. This is a back-to-back win for Zeffer, proving again that they are leading the charge in the craft cider industry. This year they placed for their delicious Rose´ Cider.
Why do you think Zeffer’s Rose´ Cider was a winner?
It has a beautiful, refreshing character that truly expresses the fruit it’s made from — raspberries and Central Otago cherries. This cider also has a very clean flavour.
What has surprised you about making cider?
The diversity of cider that can be crafted. I also believe New Zealand, and Hawke’s Bay in particular, has the potential to make world-class cider.
What cider do you like to drink both from within Hawke’s Bay and worldwide
From Hawke’s Bay — I always enjoy a Paynter’s or Three Wise Birds cider. Looking overseas some firm favourites are from boutique cider maker Tom Oliver in the UK. He is producing exciting ciders. Then also Reverand Nat, USA and Henry’s, Australia.
What goals in cider-making are you still working to achieve?
In the long term it will be interesting to see whether New Zealand can produce their own signature style cider. As an industry we’d also like to see more unique New Zealand cider apples and dedicated cider orchards. Personally my goal is to keep driving the industry.
What has been the hardest part of or your journey so far?
Cider is actually a lot harder to make than people realise.
It’s harder than making wine. You have to be super-careful to extract the best flavours you can from the apples. It’s also hard for people to understand how craft cider is different from mainstream cider, and the craftsmanship required to make a truly good cider.
What is the most rewarding thing for you about making cider?
The global cider industry is really exciting with people who are passionate about what they do. Getting to share your passion with like-minded people around the world is hugely rewarding.
Regardless of cost, what makes a good cider?
The quality of the fruit, which is why at Zeffer we don’t use concentrate. Cider will reflect the apples it comes from.
Using culinary apples gives a clean, fresh, bright cider whereas traditional apples will give a heavier-bodied, more tannic cider. Both have their appeal.
What’s the most interesting thing happening in world of cider making?
People seem to be moving towards drier styles of cider and America leads the way in infused ciders, where as the UK and Australia are leading with orchard-driven ciders.
Tell us something surprising about yourself.
Well often people are expecting a female cidermaker with the name Jody, so that’s a surprise for some. I was nearly a competitive rollerblader — that fact definitely came as a surprise to my team recently.