Oliver’s Gold Rush

Oliver's Cider & Perry • England

Have you noticed similarities between Tom Oliver’s wild yeast- fermented ciders and traditional lambics?  You aren’t the only one.  During a visit to Oliver’s farm in 2011, Greg Hall – former brewmaster at Goose Island, and current cidermaker at Virtue Cider in Chicago – proposed a collaborative cider made in the traditional way, but with a lambic yeast thrown in for further complexity.  The result is the Gold Rush: a 6.8% sparkling, medium dry cider with a deep, burnished color made from 100% bittersweet and sharp vintage cider apples from traditional Herefordshire farms. The juice was slow fermented by wild yeasts in old oak barrels through a cold winter and underwent malolactic fermentation in the warm spring.  Oliver then added fruit sugar and lambic yeasts for a second alcoholic fermentation, adding a touch more alcohol and complexity. It was finished in oak, for maturity, before final blending and bottling.  The first transatlantic cider that is everything a bittersweet cider should be.

ABV: 6.7%

Packaging: 500ml bottles and Bag-in-Box

Website: http://www.oliversciderandperry.co.uk

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