Cedar Cider is a farm based cidery located in the Harrison Mills, British Columbia. We produce small batch natural ciders, using wild yeasts, barrel aging and barrel ferments to obtain complex flavours, highlighting the unique qualities of the fruits. All of our ciders are unpasteurized and unfiltered, with no sugars or acids added, our ciders are vegan and gluten free. We are inspired to share single varietal ciders and foraged raw ingredient ciders, our main interests are in Dry & Bone dry ciders. Best kept cold!
Our love for cider originates from studying food production systems in Italy, at the University of Gastronomic Sciences. There, Gabriel learned about food science across all avenues of food, studying wine & cheese production in Italy, cider in the UK, fermentation in Korea, food hub systems in Ireland and animal production in South Africa. These studies focused on biodynamic and organic farming, as well as large scale conventional farming. Gabriel was able to travel in work parties to explore food cultures around the world, and learn the food processes of the local ecosystems, learning how food products are created, preserved, aged and shared in local food cultures.
Our orchards were established with over 100 varieties of dessert, bittersweet, and bittersharp apples, pears and quince. We tend to some of our favourites like Pitmaston Pineapple, an apple with a natural Pineapple aroma, to red fleshed varieties like Pink Pearl & Pendragon. The orchards are located in Hazelmere, Harrison Mills, and the North Arrow Lake in British Columbia. The inspiration for our ciders comes from traditional processes, aging and barrel work, and cocktail style ciders with seasonal farm fresh flowers.
