Thinking Outside The Bottle With Stonewell Cider
This cidermaker successfully uses hops in his product. Even rhubarb!
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| Daniel Emerson - more than a cidermaker馃槈馃構 |
Let us start with the hops. At a recent discussion featuring three cidermakers on BeoirFest, Stonewell’s Daniel Emerson was asked how his stunning Tawny came about. Through a collaboration with local brewer/distiller Sam Black was the answer. “El Dorado hops added complexity and helped balance the extra sugar. “ The initial cider, made with Dabinett and Michelin apples, was bitter and the extra sugar came via capitalisation where sugar was added after fermentation, bringing the ABV to 15%.
The final product is an opulent, complex cider, and has been compared to sweet wine and sherry. Stonewell advise using it as “a slightly chilled aperitif but equally cheese or dessert accompaniment”. At the Ballymaloe LitFest 2016, expert Pete Brown (author of World’s Best Cider) was impressed after tasting it and said it reminded him of a Canadian Ice Cider, “beautiful’.
Cidermakers are regularly experimenting but Davy of Tempted, also on that Beoirfest talk, cautioned about doing it too soon as a producer. “You’ve got to put decent roots behind you and then move on to more refined products like Tawny.”
I first came across Davy’s excellent ciders in Cahir in 2013 where his dry won out in its class (very competitive, as many cider makers were showing that day). Davy is now getting a name for his barrel-aged ciders and praise too. “Fantastic, incredible character,” enthused Daniel as he tasted the latest bitter-sweet from the Lisburn man.
So back to the story of apple and rhubarb. Back to 2016 where Stonewell’s R贸s Cider beat off stiff competition from food and drink producers all over the island of Ireland to be awarded the coveted Supreme Champion title of the 2016 Blas na hEireann, the Irish Food Awards.
Geraldine Emerson from Stonewell Cider at the time: “We use all natural ingredients. The R贸s cider has a very pure, clean taste. This award is great because it is recognition for all the work that goes into making it. We’re delighted.” By the way, Davy’s Tempted were also winners on the day!
Rhubarb was and is used in R贸s. A local producer offered a lot of it to Daniel. He began to wonder what to do with it and decided to incorporate it in cider. But “extracting juice from rhubarb is a nightmare”. Still, he persevered and it too is still going strong. “You got it right,” declared Liam of Legacy, another cider-maker on the BeoirFest discussion. By the way, Davy is having success using Elderflower in his cider. No wonder himself and Daniel have a great respect for each other!
Recently I got a delivery of tins and jars of tuna from Donegal’s John Shine. I had read somewhere about tuna being used with Mozzarella and that became our focus. Yellowfin Tuna belly in olive oil was the chosen can. A quick trip to the local Dunnes Stores saw us get the Macroom Mozzarella. And then I thought that I had, thanks to my support of the Beoirfest show, a couple of bottles of R贸s. One was quickly produced. Well, the R贸s got on so well with the tuna and the cheese you’d have sworn they were made for each other.
It isn’t all about the booze at Stonewell where Daniel and his team produce a really excellent non-alcoholic cider called Stonewell 0%.
I was delighted with the 330ml bottle that I recently bought in the local O’Donovan’s Off Licence. Light gold colour, no shortage of bubbles rising up. And there’s a fresh fruit aroma. The first thing you notice in the mouth is that this is refreshing, it is dry, crisp, and very much a real cider, a terrific drink after a long walk or a drive. And, of course, you can have a few of these and still drive. They have used typical bittersweet apples here so it’s not lacking in flavour, on the contrary. Very drinkable and very acceptable. Fit for purpose, for sure.
So how do they do it? “Traditionally we’ve been an alcoholic beverage maker, namely cider. So in order for to us to produce a non-alcoholic beverage we’ve had to go back to the drawing board and return to our studies to find out what was the best way to square this circle. Instead of simply trying to make a concoction with fresh apple juice, we opted for the more complex route of removing alcohol from a normal cider.
We fermented a cider using typical bittersweet apples. Once fermented we then used a process of osmosis, or to be precise reverse osmosis to extract the alcohol from the cider. This leaves a lot of the characteristics created by the fermentation process but with the added bonus that there’s no alcohol. At this stage of the process the cider is still “dry” in other words contains no sweetness, so to finish off this blend we add a small amount of apple juice which broadens the mouthfeel…. Made and blended by us in Cork, Stonewell 0% is a refreshing alternative for all those looking to avoid the sickly sweet mocktails or fizzy rock shandys at a social occasion.”
I have tasted quite a few non-alcoholic Irish beers and Irish ciders at this stage and it seems to me that the cider-makers, with Stonewell and Highbank (with their Drivers Cider) showing the way, have made a better fist of the "style" than the beer makers!
* It's not just "exotic" ciders at Stonewell, by the way. They also make classic dry (dry was reported by all three on the Beoirfest as the best seller) and a medium dry along with various specials. More info on their website here.
