LONG COPY EXCERPT

Pure Blonde is the pioneer of great tasting low-carb beers and ciders. We were able to create beverages that were perfect for those of us who loved working out as much as we loved a beer. Now, we’ve become pioneers on another brewing front; great tasting, accessible Certified Organic cider.

We understand this is quite hard to believe. Especially when it’s written in tiny words that look oddly like terms and conditions, but these tiny minuscule words are actually the beginnings of an open source recipe for our Certified Organic cider. Meaning we’re releasing it to the entire world. So, you can make it yourself – back shed style – with a heap of mates.

Now it’s not just back shed enthusiasts that can access our recipe, our competitors can as well. And no doubt will. In fact, you might be one of our competitors reading this right now. If you are then hey, how’s it going? We’d like to take this opportunity to send our best wishes to your R&D team. We hope they enjoy learning about how to make, in our opinion, the best Certified Organic cider because we want them to help us bring it to the world. Ready?

The first ingredient used is apple concentrate – which just means apple juice that has had some of the water boiled out of it, as well as its self-doubt, second-guesses and general insecurities.

Pure Blonde don’t buy whole apples, instead we buy apple concentrate from Bostock, manufactured by Profruit New Zealand. And when these guys say they’re pro fruit, they mean it. It’s then delivered to us in what looks like – if we’re being honest, which is what open source is all about – a giant goon bag.

We use the concentrate of these apples to ensure year-round consistency of flavour. So as long as they have recognised organic certification and the right level of acidity and sugar, they can be any shape, colour or blend . We don’t discriminate – Pure Blonde is also pro diversity.

To produce the apple concentrate, the whole apple is milled also known as scratting. Scrattingiddily doo – yep, we just scatted the word scratting. We went there. Anyway, scratting refers to the grinding of apples into a juicy, sweet mash.

Now let’s talk yeast. Never thought you’d read that did you? Or maybe you did. Which is also weird. Anyway, yeast is used to ferment the sugar from the apple concentrate and additional liquid sugar to create alcohol and carbon dioxide. In the process, the yeast will produce by-products that influence flavour and aroma. Depending on which yeast you use, you may notice different flavours and aromas. The yeast used in Pure Blonde Organic Cider is Lalvin C, technically known as Saccharomyces cerevisiae. This yeast comes from a supplier named Lallemand – with a silent ‘e’. Hayden – not with a silent ‘e’ – is our Lallemand rep. He’s an absolute champ.

Lalvin C is a strain selected from the Pasteur Institute in Paris where it was first developed for wine making. Yes, it’s French. Don’t judge us, it’s also really great.

Different yeasts are used to produce different flavours. Lalvin C is a white wine yeast. This is just the yeast; we’re definitely making cider not white wine or champagne. The white wine yeast is just used to make the apple cider, but it’s not white wine apple cider. It’s definitely just apple cider – well not just – it’s ACO certified organic, but organic apple cider, not organic white wine... Wait a minute, now we’re a bit confused. What are we making?

<Short break for momentary existential crisis.>

And we’re back! Where were we? Oh yes, white wine yeast which is used in Pure Blonde Organic Cider...