Who Put the Band-Aid in the Barnyard?

Wednesday, February 4 — 2:00 – 3:15 PM

Price: $20

This session will attempt to tease apart the relative effects of apple character and yeast activity when it comes to phenolic aromas in cider. Many ciders, especially those produced using bittersweet and bittersharp apples, exhibit aromatic profiles described as clove, Band -Aid, barnyard, etc. These aromas, lumped into a category described as “phenolic” by Peter Mitchell and others, are very similar to those found in wines and beers that have been exposed, intentionally or not, to certain yeast strains, most notably Brettanomyces species. What kind of aromas are possible in apples with very low polyphenolic concentrations? What effect does yeast choice have on bittersweet and bittersharp apples? What are the most effective levers to pull when seeking to increase or decrease the phenolic aromas in a cider?

Speakers: Chris Gerling, Cortni Stahl