My first experience with cider is one that will most likely be shared by many others. It involves being underage, overzealous and out of my depth. ‘Tis the reason I avoided it at all costs…until recently when a friend of mine was diagnosed with coeliac disease. Unable to imbibe his preferred tipple of beer (coeliacs are intolerant to gluten, a protein found in some components of beer such as barley malt and wheat starch), he turned to cider to keep his whistle wet. Any time he joins us for a bbq I case out bottle shops for less lackluster offerings than the one I’d had the misfortune of overindulging in all those years ago. And yes, I’d end up partaking in a glass or two as an act of comraderie for my friend who would otherwise be the only one drinking cider. And I have been enjoying it immensely.
It’s quite apparent that cider has undergone a revival of sorts over the last few years, with growing numbers of cider labels popping up in bottleshops and cideries opening in many regions of Australia. Particularly in the Yarra Valley, Adelaide Hills and south of Perth. While the varieties of cider apples grown in Australia is considerably less than in the UK and Europe, this hasn’t stopped cider being made from more widely available eating varieties such as Granny Smiths, Pink Ladies and Galas.