foodsources
pride in cider
Manitoba has joined other apple growing provinces turning apple crops into refreshing cider .
By Laurie Hughes
Until a few short years ago , Canada ’ s apple cider production was tied to British Columbia ’ s Okanagan or Ontario ’ s Niagara region . Manitoba was notably absent from this industry but in 2019 , Marcus Wiebe set out on a path to change that . Wiebe , a southern Manitoba vegetable grower with an eye for apples was eager to transform the region ’ s underutilized fruit into a desirable homegrown premium beverage . Now , four years in , Dead Horse Cider Company ( DHC ) has introduced consumers to delicious hard apple cider with a provincial perspective while shifting perceptions about humble prairie crab apples along the way .
The prairie ’ s unique climate and rich soil provide ideal growing conditions for more than 35 varieties of apples grown in the province . All of them are represented on the property ’ s 400 tree orchard . Many of these varietals are deemed too sour for most to enjoy as fresh fruit , but they are ideal for making top notch ciders . The region ’ s popular Norkents and Goodlands yield extremely flavourful juice .
Ciao !’ s recent visit to Manitoba ’ s first craft cidery discovers why this fermented beverage is worth getting to know . The farm-based production facility is tucked on a swath of picturesque land north of Winkler . Dead Horse Creek cuts through the property ’ s vibrant greenery . The exterior of the cidery could be mistaken for any large farm shed , but around
the corner acres of apple trees hint at its purpose .
This serene pastoral scene is clearly part of the allure . An impressive deck furnished with a grand fireplace , cushy seats and a bar displaying a row of taps reflect the attention to details fueling this project . The hospitable welcome is formalized when we meet Wiebe ’ s business partner Matthew Zacharias , our behind-the-scenes tour guide .
With exuberance , the story unfolds . “ Marcus ’ s big idea was to salvage apples from nearby farms and turn them into something exciting to consume . Every other rural home inevitably has at least one apple tree producing more fruit than required for the requisite two or three pies made from it ”, he quips . “ Most of these family trees produce a surplus of apples that simply goes to waste .”
He purchased an apple press back in 2016 and spread the word to neighbours and farmers ’ market customers . The idea took hold . From the start , folks dropped thousands of pounds of backyard apples , gladly seeing them put to good use . Apple juicing became an instant hit .
The downside ? The shelf life of this natural , organic product proved to be short . Fortunately , some timely prompting from a cider making mentor from the west helped to shift Marcus ’ s focus . The pivot placed his eyes on a new prize - shelf stable , fermented
Photography by Dead Horse Cider Company , Makena Hughes
10 ciao ! / aug / sep / two thousand twenty-three