In eastern Newfoundland, a cidery is embracing a unique method to enhance its beverages by submerging them under the sea. The Newfoundland Cider Company, based in George’s Brook-Milton, introduced its High Tide line in 2024 by placing 24 bottles in the Atlantic Ocean. Following the success of the initial attempt, they repeated the process in subsequent years.
Founder Chris Adams described the submerged cider as a fusion of oceanic and orchard flavors, with the bottles returning to the surface adorned with salt, sand, barnacles, algae, and even sea creatures like starfish. Adams emphasized that the natural elements adhering to the bottles add to the allure of the High Tide experience.
The cidery’s approach involves using wild apples and yeast in their cider production, inspired by the practice of wineries aging wine at sea. When opened, the submerged cider offers a distinct aroma influenced by its time underwater, providing a novel tasting experience while maintaining the essence of traditional apple cider.
Aging cider underwater mimics the effects of cellar aging, benefiting from the consistent temperature and protection from light exposure that can compromise beverage quality. Despite encountering challenges in the process of submerging the cider, Adams remains committed to refining the technique for future batches.
Jean-Benoit Deslauriers, a wine expert from Benjamin Bridge in Nova Scotia, noted the mystery surrounding how underwater aging impacts beverages. He highlighted the advantages of stable temperatures and light protection that underwater aging offers, preserving the quality and flavor integrity of alcoholic beverages over time.
While the Newfoundland Cider Company faced setbacks during their latest underwater aging attempt due to adverse weather conditions damaging most of the bottles, Adams remains determined to continue experimenting with this innovative method. Plans for future batches include selecting calmer sea locations and securing the crates to prevent damage from strong currents.
The exploration of underwater aging for cider production showcases a blend of tradition and innovation, promising a distinctive and memorable drinking experience for consumers.