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FOOD & DRINK

Move Over Craft Beer: Meet Wellington's First Cidery

The capital's new cider makers follow a philosophy of 'fresh, fruity, but definitely not a cocktail'.
By Florence Cohen
February 08, 2019
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Move Over Craft Beer: Meet Wellington's First Cidery

The capital's new cider makers follow a philosophy of 'fresh, fruity, but definitely not a cocktail'.
By Florence Cohen
February 08, 2019
  shares

Summer loving, having a blast until…beer fatigue. When it came to the 'after work drink' at the pub, we thought we had it covered Wellington. Everyone knows we're the craft beer capital – having transformed the old brown boozy water we used to know into an art form, an ever-expanding community of hop enthusiasts always considering the next batch of flavours the barrel could unleash. Wellington's very own wine country, the Wairarapa, is right on our doorstep — the very best place for a sauv. But with such alcoholic excellence in wine and beer, is there any room for the humble cider in the capital?

The past few years have seen the New Zealand cider industry take off. Free from wheat and sulphites, it's often a safe alternative at the pub for those with dietary requirements — but with an increase in cider options, from the super sweet to the super dry, Eddie and Paul at South Cider believe it is their duty to not only produce fantastic cider, but to educate others about what real cider should be.

With a small but exciting range of flavours, South Cider believes the stoic cider is here to stay. A philosophy of 'fresh, fruity, but definitely not a cocktail' keeps them in check — feedback is welcomed, but extra sugar is always firmly declined. With an emphasis on improvement, these lads are constantly striving for cider excellence and hunting for orchards. Vibrant feijoas from Blenheim, Pink Lady apples and boysenberries from Nelson have been used in their core range. But there is always a hope that products can be sourced more locally than the South Island, reducing their carbon footprint even further. This is the mission of South Cider – the story of the sustainable Kiwi dream found in every tin.

As Wellington's first cidery, South Cider has made a splash on the hospitality scene. Booking stalls at Beers at the Basin, the Wine and Food show and sponsoring events at San Fran and Coastella, their name is becoming synonymous with summer in the capital. Produced in a garage in King Street, they've been embraced by the local Newtown community. Next time you find yourself at Moore Wilson's, Regional Wines and Spirits, CubaDupa or Newtown Festival, why not try something different, something in a tin from Newtown?

Published on February 08, 2019 by Florence Cohen

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