I love dry, rustic, funky ciders. This style is a small but growing segment of the commercial market, still quite hard for me to find reliably, and expensive when I do find it. Home brewing to the rescue! If the market isn’t producing what you want, produce it yourself.

Last year, I did a two hasty experiments into non-traditional cider fermentation. One of them is in the top three ciders I’ve ever tasted! The other is a drain pour. So it goes when you experiment sometimes.

In 2020 I’m going all in on funky cider with 4 different single-strain 100% Brett batches. That post is coming soon. For today, I wanted to share some my experiences from last year: some lessons learned, what worked and what didn’t.