Cedar Creek Cider is phenomenal. I would even go so far as to say that it is my new favourite, my go-to when it comes to apple cider. I wholeheartedly believe that this product can - and will - make a name for itself in the Australian craft cider scene. But it would be amiss of me to say that this belief is due only to how good the bubbles taste against the back of my tongue. I believe in the future of Cedar Creek Cider not because of the cider, but because of the man who makes it.
I’ve met a lot of people over the course of my life. But to this day, I’m yet to meet someone quite so genuine as Mark Silm. Try as I might, I can’t think of a more appropriate term to use in relation to the man.
Exploding cans, learning curves and apples: What I learned in Cedar Creek’s first few years of business
It’s cliché, but they do say that times flies when you’re having fun. Looking back on it, it’s crazy to think that Cedar Creek has been up and running for more than four years now. There have been some amazing moments in those four years, nothing will ever compare to the first time you try your own recipe and realise it’s not only drinkable, but good. But in and amongst that, there have been some failures, some VERY steep learning curves and a lot of wasted apples...and I mean, A LOT. When I first starting brewing, It was...
A good cider really comes down to one ingredient – apples, and living on an orchard there is certainly no shortage of them. I’m the fourth generation to live on Cedar Creek Orchard, which is just south west of Sydney, and my parents have been making apple juice since before I was born. Let’s get one thing out of the way though, I actually hate picking apples. Mum and Dad? They love it. So, the first step of my cider making process is to grab the juice off them. It makes things easy. They already make the perfect juice...