Q&A
“In-Cider” Scoop Q&A with Scott Topel - Head Cider Maker and Beverage Production and Operations Manager with Wyndridge Cider Co/Winding Path Brewing BY KATIE MAHONEY VICE PRESIDENT, MARKETING & COMMUNICATIONS
Q
Of all the paths you could have taken, what led you to the cider industry?
We source all our own ingredients locally unless, of course things like lime juice or mango puree. We use 100% Adams County apples only, and have pressed all our own fruit here for the past two years. We’re not huge, we’re still very small-making about 110K gallons a year, but we focus on doing it right and re-investing that money into putting proper fruits in the ground to give a better tasting product year after year. We’re never using
Q
concentrates-it’s 100% juice used in the ciders.
Wyndridge launched as a cider manufacturer before expanding. Why cider?
There was an oversaturation in the craft beer market, and more of a farm-to-table movement across the Country where people wanted to know how they could source their food and drink locally. There is also a storied history in our Country about cider – it was THE drink of American colonies until it was overshadowed by beer, then killed by prohibition. Pennsylvania is the 4th highest apple producing state in the Country, so this is a value-added opportunity for local farmers, also.
Q
Wyndridge truly lives the meaning of “support local.” Can you tell us more about that philosophy?
We source all our own ingredients locally unless, of course things like lime juice or mango puree. We use 100% Adams County apples only, and have pressed all our own fruit here for the past two years. We’re not huge, we’re still very small-making about 110K gallons a year, but we focus on doing it right and re-investing that money into putting proper fruits in the ground to give a better tasting product year after year. We’re never using concentrates-it’s 100% juice used in the ciders.
