Wildflower Roadcider

Fresh apple, light funk, clean acidity, dry finish. The local lower-intervention cider pour — far from the sweet supermarket cider.

Roadcider comes from cider-specific apples grown at Borrodell orchard, at the foot of Mount Canobolas on Wiradjuri Country, varieties bred for cider rather than eating, including Kingston Black, Dabinett and Bramley. The project is a collaboration between Wildflower and fermentation specialist Lucien Alperstein, using deliberately planted trees rather than foraged fruit.

The juice ferments on wild yeast carried by the apples themselves, with no cultured strains added. It rests for six months before bottling in spring, where a second fermentation in the bottle builds natural carbonation and finishes the cider dry. No sugar or cultured yeast goes in at any stage.

Wildflower Brewing & Blending was founded in 2016 by brothers-in-law Topher Boehm and Chris Allen, who built their name on wild fermentation. Pour it into a wine glass rather than a pint glass and serve it well chilled, so the apple and funk come through properly.