Angry Orchard Yeast

Anyone have a clue what they use?

---Chris

FireRescueFL said:

Anyone have a clue what they use?

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The type of yeast won't matter if you can't match the blend of apples they use.

"We searched the world to find the right orchards, with the right attitude and the best combination of apple types. Our search for particular flavors led us to the traditional growing regions of Europe, where we hand-select bittersweet apples from France and culinary apples from Italy. These areas were ideal because of their soil composition and climate. Each of our core ciders, Crisp Apple, Apple Ginger, and Traditional Dry, uses a combination of French bittersweet and Italian culinary apples. We also found that certain regions within the United States, such as the Pacific Northwest and foothills of the Northeast, share characteristics with the apple growing regions of France and Italy in their rich soil and ample sunshine. We experiment with these American apples in our seasonal ciders, Elderflower and Cinnful Apple, and our Green Apple cider. The wide range of apples used in Angry Orchard cider contributes to the complex flavor profile of each of our cider styles. Our cider makers taste every delivery/batch of juice that comes in."

French, Italian Northwest US and North East US...wow, that's some food miles right there...not exactly a 'local' product is it...

Ok so I'm not a fan of their stuff, but if they are using such a selectively picked variety of good apples, why do they have to "doctor" it so much on the backend? Should pretty much stand on its own, wouldn't you think? My theory is that they brew a middling cider and taste fortify it for the masses.

Rhu said:

French, Italian Northwest US and North East US...wow, that's some food miles right there...not exactly a 'local' product is it...

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I think they picked French and Italian apples and are having them grown in the Us northwest and northeast, that's how I read it. Still there are definitely food miles involved.

phug said:

I think they picked French and Italian apples and are having them grown in the Us northwest and northeast, that's how I read it. Still there are definitely food miles involved.

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ah yeah..just re read..think you're probably right.

dallas996 said:

Ok so I'm not a fan of their stuff, but if they are using such a selectively picked variety of good apples, why do they have to "doctor" it so much on the backend? Should pretty much stand on its own, wouldn't you think? My theory is that they brew a middling cider and taste fortify it for the masses.

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Almost all the store brands doctor their cider with acid blend and other ingredients. Harpoon is the only one I've found that is just juice and yeast.

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tomb1 said:

Almost all the store brands doctor their cider with acid blend and other ingredients. Harpoon is the only one I've found that is just juice and yeast.

Sent from my MB886 using Home Brew mobile app

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I don't mind the acid additives or even natural apple; I understand that- Its always the "other flavors" caveat that catches my eye; especially on what is supposed to be a straight or dryish cider.