When Corey started cidermaking in Tassie in 2008 there weren’t any traditional cider apples available for him to use. He was on the hunt for something natural & Tasmanian to add to get the bitterness, bite and astringency you’d see in these types of apples when the answer hit him: hops. We spent a bit of time thinking he’d invented a new cider, but then discovered dry hopped cider was growing in popularity in the US craft cider scene. Our dry hopped cider is made from stripped fuji apples with two varieties of Tassie hops added. If you’re in the CiderHouse and correctly guess which hops, we’ll give you a free drink, but we warn you, nobody’s worked it out yet.

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