Odd Culture, located on the second floor of award-winning venue The Taphouse has a new offering on the menu, Batlow Wild Apple Cider. The collaboration between Snowy Mountains based cider Batlow Cider Co. and The Taphouse Darlo, has produced a cider using wild fermentation processes which essentially lets the living yeast trigger the fermentation process.
“The Taphouse has worked closely with Rich and the team at Batlow for a long time now, and when we pitched the idea of attempting a wild cider for Odd Culture, Rich was open to giving it a crack,” says Taphouse owner, James Thorpe. “Fermenting the cider using a wild yeast strain from the orchard is a tricky and risky business. It usually means that we have barrel after barrel of wastage while you try to get the culture to do its thing in the right way. The finished product exceeded our expectations in a big way; Rich and the team have smashed it out of the park with this one. It’s just the right amount of sweetness, dryness and subtle funk. Delicious.”
“The wild yeast fermentation gives the cider an unknown outcome, what we got was some nice acid structure and different apple notes compared to a regular ferment. The base fermentation was predominantly a mix of Batlow grown pink lady, fuji, granny smith, royal gala and red delicious apples. We also incorporated a blend of about ten heritage apple varieties from the Orange region of NSW, sourced from a cold climate grower in Borrodell.” says Rich Coombes of Batlow Cider.
What can you expect from the Wild Apple Cider? It is complex, yet sessionable with a nice crisp acidity, balanced yet complex mouthfeel and rounded tannin structure. An ABV of 4.5% allows the cider to be approachable with enough residual sugars to please regular cider drinkers, whilst offering that extra dimension for aficionados.
The Taphouse, 122 Flinders Street, Darlinghurst, New South Wales, Australia 2010