Barrel Fermented Cider, produced from a blend of locally crushed Granny Smith and Pink Lady apples and Packham Pears. This wild fermented cider was matured in specially selected french barriques for 16 months and dry hopped for 60 days with a blend of New Zealand Hops Riwaka, Nelson Sauvin, Taiheke, Rakau.
Cider Ways combines advanced winemaking and brewing processes to create a full bodied cloudy cider with a little sourness and plenty of fruit. Complex and savoury characters balance each other with a little wild brettanomyces blended in for that funky feeling.
This Cider can be enjoyed as is, on ice or used for blending in cocktails