When did you start brewing/making cider?
Probably about 10 years ago. I had made wine before, long ago and in a world far away. And I tried brewing beer a couple of times. Way back in the late 70’s I helped rebuild a cider press for Cross Orchard, and was fascinated by the idea. Somewhere around 2008 I built my own press and started down a path of cider making.
What was your first brew? Why?
First thing I ever fermented was a blackberry wine, as a teenager. It was easier to make your own alcohol than try and get into town and obtain something from anywhere else!
What was your first Cider?
My first cider was a classic dry cider. I picked 800 lbs of apples from an orchard near New Castle, pressed them and fermented them to dryness, bottled it and that was it. I was not even sure what type of apples they were.
Were you into craft beer/cider before you started brewing?
Drinking craft beers, yes. For the first few years the GABF happened (my godfather did the artwork for one of the first shows – “Women and Beer” was the theme for that show) we would go and pick a theme and taste all of the beers we could find. The show got far too crowded and hard to get tickets. I did not get interested in ciders until I started making my own. My younger daughter has always been a fan of ciders, so it seemed like a thing to do.
Did ending up in the Grand Valley have anything to do with the abundance of fruit?
It was not really a reason, but being here, I am sure going to take advantage of it! I went to Mesa College the first time I came to the valley, and got a degree in Geology. Back then, the fruit was a source of jobs – planting orchards and the general operations of an orchard. Vineyards were very few then, so not a lot of fermenting going on.
How many brews have you done? Ciders?
Only a couple of beers – kits that were gifts, and a couple of wines. We usually do 5 to 6 different ciders a year, for the last 10 years, missing a few years here and there. So, we’ve made lots of ciders – each year we do some variations on dry ciders. Blend the apples, keeps varieties separate, different yeasts, sweeteners, etc. We end up with around 35 gallons of ciders each year. This last year is the first year we’ve started doing more – aging with oak chips, etc. I let my ‘cider family’ suggest things they would like, and then I try and figure out how to do it. The last 2 years we have also done perry’s.
Do you have a favorite type of beer (style, brand, whatever) to drink?
I don’t really have a specific favorite – there has been only one beer that I can remember not being able to drink (an English Ale). I drink more ales than anything. I like beers that allow you to pick out uniqueness in flavors. – ‘characteristics’. My palette is not very sophisticated – all are good, some are just ‘gooder’. Same with ciders (and wine, and spirits – especially tequila and mescal!)
Do you have a favorite type to brew (style, kit, all grain)?
I have not done enough beer brewing to establish a favorite. Knowing who I am, and as I start down the “Camino de la cerveza” I am certain that it will be more all grain. I like having control of the lowest level of components – that is why I pick or buy my own apples and pears for pressing.
Bottles or keg system? Why?
Up until this point, everything has been bottled, in Grolsch style bottles. Bottling ciders has always been an event up until this last year, when we bought a filter pump. Lots of siphoning, starting the old fashioned way, resulted in lots of sampling. A year ago, the ciders were about 12% ABV, so we could not bottle much before we were done.
Why is a Raven like a writing desk?
Ahhh… A most famous “unanswerable fantasy riddle…”. My take on this would be they are both like an empty canvas – nothing discernable at first glance, and adaptive to their environment. I had two pet crows (Heckle and Jeckle – HAH!) when I was a kid, and they were amazing. Very intelligent and adaptive to their environment. Like a writing desk – reflecting the environment (persons) it is placed in.
Do you employ fermentation control?
Not really – I try and watch the temperature that is in the cider room. Each year we use different yeasts so I try and keep the room at an average best for all. I measure pH to start, and monitor it to watch for problems. I use Campden up front to have a known starting point, and then nutrients to encourage the yeast to flourish. And, cleanliness – sanitize!
Any tips/tricks you have picked up so far that you think we should not overlook?
The only tips and tricks that I have picked up are just following the basic fermentation rules – keep it clean and provide a good environment for the yeast to live and flourish. From there, don’t be afraid to experiment. I keep good notes from the pressing to the bottling. Once the consumption starts, that is where I wish I kept better notes!
Is there a beer that is totally out there that you want to try?
Nothing specific. I like watching the show “Booze Traveler”. He gets to taste some pretty far out creations. Some of the beers that have been around generations, unchanged – those would be worth trying. If they have lasted this long, they have to be good, right?
Do you have a DIY attitude in general? What other things do you DIY?
Yes. I got into making cider because I wanted to build a press from scratch. Once I built the press, I had to make cider, right? I really like to make as many of my consumables as possible – beer, wine, food, soap, etc. I smoke a lot of my own meats and cheeses, used to have very large gardens where I grew as much as I could – I once had 8 varieties of garlic growing. Woodworking and metal working are things I try to DYI if possible. I made my own chili roaster last year.
Prefer ales or lagers?
Ales, but would never turn down a lager.
Sweet or semi-sweet Cider?
Not a big fan of sweet – ciders, wines, etc.
Wine yeast or ale yeast? Why?
I have a lot to learn about yeasts – for the ciders, I have tried lots of varieties. I need to be more diligent in trying different yeasts with the same base cider, and then pay better attention to the resulting tastes and nuances. Then I’ll know which I like more.
What about that style do you prefer over the other?
No preference yet.
English Cider or American?
I prefer the classic dryness of an English Cider. But I also like some carbonation. The American ciders I remember have tended to be more sweet. I like the tannins that are found in English ciders.
Besides brewing what else do you enjoy doing?
Cooking – love to cook when I can, especially trying new stuff. Motorcycling has been my strongest passion for most of my life – I am just in between bikes at the moment. Outdoor activities anywhere are always enjoyed. I’m a fourth generation native Coloradoan, and have been all over this state – I really enjoy wandering and exploring. New places, people, and experiences.
What is one beer/Cider you have found that you want the rest of us to know about?
I have tried so many, I cannot remember them all to pick one out. If you are in Palisade, try the ciders at Red Fox – I really like what they are doing with them.
Do you have any sophist words of wisdom for the rest of us?
Explore and Enjoy!
If you could be any fictional character in a book you have read, who would it be, and what event in that book would you do different to change the story?
Wow. I have read over a hundred books in the last year and a half alone. To pick one character out, remember what they did and what I could have done to change the story, taxes my synapses. I’ve thought about this question more than any of the others here, and still cannot answer it. I’ll get back to you on this one.