Natural Cider and Why Do We Make It?

Seminar Overview

The cider industry in Ontario is no longer a scene full of start ups. Most of the existing cidery's have at least a couple of years under them now and are now slowly moving away from extremely experimental ciders, each of them finding their own niche. Revel Cider started by making ciders with botanicals, fruits, and new yeast strains from their friends at Escarpment Labs. They have since moved to 100% spontaneously fermented cider, their farmer is on the road to Organic Certification and they are also making significant amounts of Perry and Wine, in addition to their cider.

This talk will be focused on exploring the world of native yeast fruit fermentation, the myriad of flavours this style leads to, and the changing perceptions of cider in the industry as a whole.

InstructorRevel Cider

Tariq Ahmed, Owner, Revel Cider Company

Revel Cider Company 

Revel started as an obsession of Tariq's, living on an organic vegetable farm named Manorun and falling in love with food and drink fermentation. In their outdoor kitchen, he made naturally fermented pickles, mulberry wine, and when the fall came, cider.

With his own enthusiastic naiveté, the cidery's story began. As time went by, they earnestly fell for their characterful native yeast fermentations. Now they let everything ferment with the organisms indigenous to the fruit and their cidery, impressing a sense of time and place on each   harvest.

Revel's fermentations have always been oxidative, more out of necessity than anything else. They couldn't afford stainless steel at the beginning, so they started with plastic and oak vessels. Learning to guide native yeast and bacteria with exclusively oxidative equipment has been an absorbing journey. Currently, they age their ciders and wines on tannic apple pomace and grape marc, protecting them from oxygen while infusing texture and salinity.

Letting the microorganisms breathe in their youth, and continually digest plant material as they age, gives Revel a vibrant expression of both fruit and animal life.

WhenApple Cider

Monday, April 1, 2019

Time

6:00 - 8:00 p.m.

Where

University of Guelph, School of Hospitality, Food & Tourism Management

Building: PJ's or Macdonald Stewart Hall (MACS), Room 121

University of Guelph campus map

Fee

$30* + HST ($3.90) = $33.90

Includes: Instruction and cider tasting.

Registration Deadline

Thursday, March 28th, 2019

To Apply

Download this application form

Payment Information

Payment is due upon submitting your application form.  Please follow one of these two options:

  1. Contact Lisa Fodor at 519-824-4120, ext. 56116 with credit card details (VISA or M/C only); OR
  2. Forward a cheque payable to the "University of Guelph" and mail to: Lisa Fodor (the address is on the application form).

HST Registration Number - R108161829    A University of Guelph receipt can be issued.

Any restrictions?  Under 19? 

You must be 19 years of age by course start date.  

Cancellation

If cancellation occurs within 5 - 12 days prior to the course start date, an administration fee of $10 will apply. No refunds prior to 5 days of course start date.