The Episode: Cider often exists in a misunderstood corner of the beverage world, but Brendan Barnard of Posterity Cider Works is operating on a different frequency.
In this episode, we step outside the vineyard and into the orchard to discuss the reality of minimal intervention. Brendan and his wife run a family operation that begins with trekking into remote, often inaccessible orchards to find forgotten heritage fruit. We dive into the physical grind of the harvest and the frustration of labeling laws that often mask the very transparency they strive for in the cellar.
We break down the mathematics of their process—where it can take hundreds of apples to produce a single bottle—and why wild fermentation is a discipline of restraint. This isn’t about "crafting" a flavor; it’s about letting the fruit dictate the outcome.
In This Episode:
The Minimalist Path: Why "doing nothing" in the cellar is the hardest choice.
The Orchard Trek: The physical reality of harvesting heritage fruit.
The Labeling Gap: How current regulations hinder producer transparency.
The 400-Apple Bottle: A look at the raw inputs and technical volume.
High-Tannin Logic: Why heritage cider apples aren't for eating.
The Family Grind: Building a legacy as a husband-and-wife team.
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