Dispelling misconceptions about cider with Lost Valley’s co-owner
What constitutes a cider?
51 percent of it should be [made from] apples. In reality, most ciders, even if they’re flavored with other fruits, will be 80 to 90 percent fermented apple juice and a small amount of additional flavoring.
Do you see evidence that it’s becoming more popular?
Cider was on a very rapid growth path thanks to some of the more mass-market brands. It’s a growth pattern that’s following behind, but mirroring, the explosion in the craft beer industry.
Do you think that the recent craft brewery boom in Milwaukee benefits you?
I think it’s synergistic not only with craft brewing, but with craft distilling. We’re in an area where you’re walking distance to four breweries and two craft distilleries. We get people that come into our place to try cider who are also going to try the breweries or distilleries too. It’s a win-win situation for all of us.
What misconceptions do people have about cider?
That it’s a sweet pop-like drink. Cider can be very dry. It can have wine-like characteristics. It can be fruity. It can be hoppy. It can have all kinds of herbs. The flavors of cider are just as diverse as the flavors of craft beer.
Catching up with Lost Valley Cider’s owner, a fest for fermented apple lovers and a
roundup of chug-worthy beers.