Join us in the field with cider maker Jeff Phillips
Starting as a general labourer, Jeff Phillips has grown into an award-winning cider master with one of BC’s first cideries.
O&V: Where did your interest in this industry begin?
Jeff Phillips: Since I was young, I’ve always enjoyed creating things whether it was art, cooking or music. In my early twenties, I discovered craft beer and I instantly knew that I wanted to try my hand at making it. I immersed myself in everything to do with fermentation. I then started harvesting apples from anyone who was willing to part with them to create my own blends of cider. After eight years of making beer and cider as a hobby, I decided to try it as a career.
O&V: What experiences led you to where you are now?
JP: It all started in 2013 when I applied for a farm/orchard worker position at Merridale Cidery & Distillery. I was introduced to Laurent Lafuente, who is a master blender and Swiss-trained winemaker. Laurent has worked with Merridale since 2012. He took note of my interest in becoming a cidermaker, quickly took me under his wing and shared his wealth of knowledge. He showed me the importance of striving to create the best products possible and to never cut corners.
O&V: What do you enjoy most about what you do?
JP: I love harvest season. It’s important to me to be a part of every aspect of making our ciders. It’s not uncommon to see me in the orchard lending a hand to our pickers in the fall. To me, cidermaking is not only about fermentation and creating great products; it’s about the whole process from apple to glass.
O&V: Tell us about the challenges in your work.
JP: Being purists, we believe in a natural approach to making cider. We don’t use preservatives or fining agents, but we’ve put together a long list of preventative measures to make sure we are serving the best cider possible. Early in my career, I was taught excellent cellar practices that have been ingrained in me ever since and is something that I’ve continued to pass on to our current cellar staff: cleanliness, eliminating headspace in our tanks, keeping our cider cool, and most importantly, using only high-quality fruit.
O&V: What is the top highlight of your career?
JP: In 2016, we had the most plentiful harvest to date. It wasn’t only about the quantity but also the quality of the fruit and the moderate fall and winter temperatures in which the juice fermented. I have been proud of all our vintages, yet some were better than others.
O&V: What are you looking forward to in the coming season?
JP: I’m excited to say that our trees are looking very similar to how they looked in 2016. Some of my favourite English varietals, such as Tremlett’s Bitter, Dabinett and Yarlington Mill, are heavily laden with beautiful fruit this year. ν