Between running their sausage and beer parlour, Bestie, and making their locally made and rapidly selling Sunday Cider, Clinton McDougall, Dane Brown, and Patrick Connelly have a lot on their plates.
Somehow, they managed to find time in their busy schedules to invite the Straight down to their East Van cidery to find out a little bit about the cider-making process—and to take some goofy photographs in the yard where they'll be hosting their inaugural growler fill and the launch of their hopped cider this Saturday.
Scroll through these images and take a look inside their work space, and be sure to pop in this weekend for a taste of the only truly dry, made-in-Vancouver craft cider.
Four fermentation tanks and one bright tank are used to create Sunday Cider. Amanda Siebert Sunday Cider is available in kegs and on tap at a handful of Vancouver restaurants and breweries.Amanda SiebertClinton tests out the carbonation of a fresh batch in the bright tank using a carbonation tester. Amanda SiebertPouring a glass for Patrick.Amanda SiebertDoesn't get much fresher than that.Amanda SiebertStraight form the bright tank.Amanda SiebertWhile many ciders are made using an apple concentrate, Sunday Cider is made with apple juice sourced from the Similkameen Valley.Amanda SiebertClinton McDougall checks on the apple juice, which will ferment in large bins until it's reached the desired sweetness. Then it's transferred into the fermentation tanks.Amanda SiebertCloudy, rich, and divine. This was the best damn apple juice we've ever tasted.Amanda SiebertSmells like possibilities.Amanda SiebertBefore and after fermentation and carbonation.Amanda SiebertPatrick and Clinton cheers to another successful batch of cider.Amanda SiebertThe Backstreet Boys of craft cider.Amanda Siebert...But with a better sense of humour.Amanda SiebertWafting, or snot rockets?Amanda SiebertFrom left to right, Dane Brown, Clinton McDougall, and Patrick Connelly are the minds behind Sunday Cider.Amanda Siebert
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