Willie Smith's Sturmtrooper returns
Why STURMtrooper you ask?
Well, the cider is created from locally grown Sturmer apples and is definitely a force to be reckoned with.
Wild fermented Sturmer Pippin juice along with 15 cider apple varieties and 2 table varieties produces more body than Jabba the hut, with pod racy acidity and chewy tannin. The cider will be available on tap in selected venues in Hobart, Sydney, Melbourne and Brisbane this week and has already met with favourable reviews from the locals at the cellar door, Willie Smith’s Apple Shed.
“We are on a journey to excite peoples palates and enable them to explore the range of flavours traditional cider apples offer, Vs the relatively homogenous styles offered by mainstream ciders” says Sam Reid, Co-Founder of Willie Smith’s.
“At the same time we want to start bringing some level of consistency to our limited releases, and so those that have really excited drinkers we are endeavouring to repeat annually, as our apple crop allows”
Sturmer apples are a heritage variety of apples that have high acidity and pronounced tannins. This variety was extremely popular in earlier days because it kept very well and survived the long voyage from Australia to England. It has a pronounced aroma which when used well gives the cider a characteristic lifted aroma, evident in the Sturmtrooper blend.
Head Cider Maker Dr Tim Jones said ‘The excitement with last years release was met with really blew us away and so this year we have tried to ensure the second release matches the lively crisp summer drinking style of the first.’
May the force of good cider be with you…
This year’s release is again based on the Australian heirloom variety Sturmer Pippin, blended with 15 traditional cider apple varieties. After extended “sweating” of the apples, the fruit was pressed and slowly wild fermented. The resulting cider was cellared and then blended with fresh Sturmer Pippin, Gala and Fuji juice to provide lift and balanced sweetness.
The Sturmer Pippin apple delivers intense fresh varietal apple notes, apple skin and citrus zest aromas. Wild fermentation contributes complexity and slight butteriness on the mid-palate. The combination of wild fermentation and careful selection of apple varieties results in a cider with a round mouth feel that finishes with a racy acidity and crisp, woody cider apple tannins.
STURMTrooper – Venues
Scratch Bar; Brewski; Bloodhound Bar; The Burrow & The Mill on Constance
The Royal Albert; Noble Hops; The Welcome; The Local Taphouse; Bitter Phew & Wayward Brewing
Boilermaker House; Brunswick Street Cider House; Two Birds Brewery – The Nest; Carwyn Cellars; Foresters Hall; Wandiligong Hotel;The Alehouse Project & Hop Nation Brewery
The Whaler; The Winston; Saint John Craft Beer; Jack Greene; The New Sydney; West End Pumphouse & Willie Smith’s Apple Shed