By David Russell
The Adelaide Hills are synonymous with apples, with orchards lining hillsides and filling valleys throughout the region. The prevalence of the fruit has given rise to a number of cider companies producing high quality cider from local apples, Hills Cider Company and LOBO Cider to name just two. But there is another fruit abundant in the Hills, and a local farm has launched a new product fermented from it.
Mylor strawberry farm Walkers International has released its own Strawberry Cider, Hugo + Hunter Strawberry Cider, in a South Australian first. Walkers International owner Hamilton Walker collaborated with Sidewood’s Darryl Catlin on the project, fermenting the cider from a combination of eighty per cent strawberries and twenty per cent Adelaide Hills apples.
“Apples add flavour and create an aromatic and ‘spritzy’ taste, as well as tone down the sweetness,” Hamilton told Inside South Australia.
“(Fermenting strawberries) is basically the same process as apples and pears but strawberries are much softer, so the pressing process is different and it is harder to extract juice. But all fruit is fermented in the same way.”
Walkers International has been farming strawberries in the Adelaide Hills for 16 years and is a major supplier to retailers throughout the country. The cider isn’t a one-off; they’ll be hand-crafting another batch next spring in time for another summer release.
You can pick up a four pack of Hugo + Hunter Strawberry Cider from East End Cellars or the Stirling Hotel, and find it at selected bars and hotels throughout Adelaide.
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