For those in the know, Sunday Cider has been a favourite cider go-to in the Vancouver scene for several years.
Coming from the collective minds of Clint McDougall and Patrick Connelly, Sunday Cider gets its name from the fact that Clint’s restaurant Bestie was closed on Sunday and they would use that time to experiment with cider making. Eventually this branched out into a production facility in the corner of an East Van industrial garage and led to a fantastic tradition of the team throwing sizeable summer parties in the parking lot (we miss those days).
Eventually the team realized it was time to get serious about cider and set up shop in the forest on a beautiful 20 acre property just outside Gibsons BC. The property used to be an old strawberry farm and is now home to a handful of heritage apples trees, kiwis bushes and a few old cabins. They converted a little old cedar cottage into a cider production house, picture a hobbit house meets quirky BC modern, and voila a cidery was born.
While they pour a number of different ciders, the exciting part is they are now canning as well, with the first official canned cider being their Sunday Sesh. This session cider is slowly fermented with a Champagne yeast from 100% fresh pressed BC apples. A touch of Citra hops adds juicy tropical notes.
Sunday Sesh comes in a lovely four-pack and can be found around Vancouver and the Sunshine Coast. Currently you can also purchase cans at Bestie (while they have supply).