A cidery located in the eastern part of Newfoundland has taken an innovative approach by submerging their effervescent beverages under the sea to enhance their flavor. In 2024, the Newfoundland Cider Company, based in George’s Brook-Milton, introduced their new line called High Tide by placing 24 bottles into the Atlantic Ocean, and they recently repeated the process for a second year.
Founder Chris Adams described the unique concept as a fusion of oceanic and orchard elements, stating, “It’s ocean on the outside and an orchard on the inside. It’s a real meeting of land and sea.” When retrieved from the depths, the bottles emerge adorned with salt, sand, barnacles, algae, and even marine life like sea stars, adding to the allure of the submerged aging process.
Adams emphasized the preservation of marine life during the operation, ensuring that creatures like starfish and small fish residing around the crates remain unharmed. The bottles are left with their algae and barnacle coatings intact, as these elements contribute to the distinctive experience of tasting the High Tide cider.
The inspiration behind this unconventional aging method stemmed from the cidery’s use of wild apples and yeast, prompting them to explore the sea-aging technique after hearing about wineries aging their wines at sea. The resulting cider, when opened, offers a distinctive sea-infused aroma alongside the traditional apple cider essence.
Adams likened the underwater aging process to cellar aging, highlighting the consistent temperature in the ocean as a key factor. Despite the challenges involved in submerging the cider, Adams expressed determination to refine the process, aiming for a smoother operation in the future.
Jean-Benoit Deslauriers, the head winemaker at Benjamin Bridge based in Nova Scotia, acknowledged the mystery surrounding the impact of underwater aging on alcoholic beverages. He pointed out the benefits of underwater aging, such as stable temperatures and protection from light-induced damage, which can compromise the quality of beverages.
While the Newfoundland Cider Company encountered setbacks during their most recent sea-aging attempt due to adverse weather conditions, Adams remains optimistic about future endeavors. Learning from their experience, they plan to select calmer sea locations and secure the crates with anchors to prevent damage caused by strong currents.
In conclusion, the exploration of underwater aging techniques by the Newfoundland Cider Company represents a unique fusion of tradition and innovation in the craft beverage industry.
