EUGENE, OR—WildCraft Cider Works continues to raise the bar of the regional industry standard for cider making. They have recently installed and implemented a custom designed press capable of applying 50 tons of hydraulic pressure in their production facility, bringing an additional element of quality control under their own roof.
“This is very exciting for us in many ways,” says Sean Kelly, manager of WildCraft. “In addition to the increased efficiency and juice per bin of apples, the quality of the juice is improved. You get more of the subtle essences from the fruit—aromatics and tannins. Not only that, but the Brix are actually higher. It’s going to take us to the next level.”
Kelly designed the machine with help from a local fabricator, Jason Elliott, at Elliott Specialty Metal. It has been nicknamed “Dorothy” after St. Dorthea, the virgin who procured apples from heaven prior to her execution, ultimately converting the beliefs of her persecutors. The press and crew will be available for lease, if other companies or individuals would like to process their fruit.
D.J. is a Portland, Oregon based writer that spent his formative years in the Midwest. With over 25 years under his belt of drinking beer at festivals across America and the world, he has developed a strong appreciation and understanding of craft beer and the industry that surrounds it. He can be found in any of the great breweries or beer bars that make Portland the best beer city in the world. His writing can also be found in the archives of Northwest Brewing News and can be followed on Twitter and Instagram at @hopapalooza.