Gabe Cook aka 'The Ciderologist'. Gabe has a passion for cider and perry which has enabled him to work across the cider industry for the last decade, in the UK, New Zealand and now all around the world.
He has worked for all sizes and types of cider maker, from a traditional farmhouse producer, all the way up to the world's largest. Along the way he has made cider, developed cider, advocated cider and judged at National and International cider competitions across 3 continents. Including presenting a bottle of cider to the Queen. You could say, Gabe knows his apples. Read more here...
Gabe is a global consultant, writer, broadcaster and educator on all matters cider. Making it his mission to celebrate the heritage, diversity and innovation within the cider category. He believes that cider can have as much finesse and elegance as any wine and as much boldness and character as any craft beer and he wants the world to know!
Gabe is thrilled to be a part of The New Zealand Cider Festival 2018 and is excited to see all the fabulous cider makers in Nelson in November.
"Cider is undergoing a global renaissance, but it's not being driven by markets with old, established cultures, like the UK or France. It is being driven by 'New World' nations, such as the USA, Australia and, of course, New Zealand. Although lacking a longstanding cider heritage and tradition, New Zealand more than makes up for this with innovation, expert wine making and brewing skill and some good old Kiwi entrepreneurialism. As a result, some of the most exciting, clever and tasty ciders in the world are being produced right here in Aotearoa."
-Gabe Cook ‘The Ciderologist’
The rise in popularity of craft beer in recent years has been matched only by that of cider. You’ve only got to look at the number of new brands on the supermarket and liquor store shelves to see that cider, for so long a forgotten and underrated drink, has bounced back big-time. As an ale-loving ex-pat Englishman with a taste for my old county’s traditional West Country ciders, I am delighted to see this reversal of fortunes.
Although the first known apple trees can be traced back to the delta of the river Nile in Egypt in 1300BC, cider seems to have first evolved in Europe and there were references to it as early as the 9th century. After the Norman conquest of Britain in 1066 cider production was well established in English monasteries, where the drink was sold to the public.
Traditional cider apples are small, hard, very fibrous, and so bitter as to make them virtually inedible. They’re generally so sour even birds won't eat them. The different varieties are divided into groups according to specific characteristics: sweetness for fermentation, sharpness (acidity), astringency (tannin) and aroma/good flavour (volatiles). By blending the fermented juice from different types of apples the characteristic depth of flavour and aroma associated with traditional English West Country ciders is achieved.
With our international reputation as a fruit-growing nation, it is perhaps surprising New Zealand doesn’t have a long-standing tradition of cider-making. Sadly there are hardly any cider apples grown here and perry pears - their pear equivalent - are virtually unknown. Instead, the vast majority of apples grown here are eaters grown primarily with exportation in mind.
New Zealand’s apple and pear marketing organisation ENZA requires growers to produce perfect unblemished fruit of the right size and colour, so there’s a huge surplus of perfectly good, export-overrun fruit from which most local ciders are made.
As a result Kiwi cider-makers tend to produce a very pale, fresh, citric product, somewhat reminiscent of French ciders. Cool fermented, usually with wine yeasts, New Zealand ciders tend to be very clean, sweet, crisp and heavily carbonated. Of late there’s also been a trend towards sweet ciders that are flavoured (and often coloured) with extracts from other fruit and other seasonings. These days there are even hopped ciders, featuring the aromatic flower so prized by brewers.
Although it could be argued they’re a long way from the traditional West Country English ciders I grew up with, there’s little doubt that cider in its many guises now features on the radar of an ever increasing number of Kiwi drinkers.
After a successful sold-out event in 2017 The New Zealand Cider Festival is back and better than ever for its third consecutive year in New Zealand’s Cider capital, Nelson. Held on 3rd November at Founders Heritage Park it will coincide again with the NZ Cider Awards on 2nd November, but this year will also include ‘Fringe Events for Cider Lovers' from October 31st through to November 4th.
Early bird tickets are on sale from 1 June.
With an exciting line up of entertainment, celebrity speakers and kids’ activities planned, it is set to be a highlight on many calendars, some for the third time! Cider popularity has doubled over the last 5-6 years with over 1 in 4 consumers now including Cider in their shopping - but there are still over 1/3 of New Zealanders who have never tried Cider! The NZ Cider Festival offers the opportunity to try a wide range of Ciders created by Cider makers from all over NZ in one handy and scenic central location in Nelson.
With a great selection of top NZ Cider makers already on board, including Gold Sponsor Old Mout Cider, locals The Sprig and Fern Brewery, McCashins and The Mussel Inn, plus 2017 winners of ‘The World’s Best Cider’; Zeffer Cider Co, event goers and Cider enthusiasts are in for yet another exciting and memorable Cider experience.
The Festival is a celebration of all things Cider and an event for the whole family!
The team at Nelson Venues & Events is proud to bring you the 3rd NZ Cider Festival and can't wait for November to roll around! In the mean time, stay tuned for regular updates, ticket competitions and general Cider related goodness!