This is a guest post from Chain-Yard Cider
(Member since 2017)
Success tastes sweet at Chain Yard Urban Cidery. When the business started in 2017, they were among a small handful of cideries spread out across Nova Scotia. Its Halifax site was the first craft cidery in the city and paved the way for others to open their own doors in the following years.
The industry was one of humble beginnings, but is one that is ready to stand at the forefront of its own movement, alongside that of craft beers and other alcoholic beverages, with the creation of an association to give cideries a unified voice and show just how strong the industry is and that it is one that’s here to stay.
Chain Yard Partner and Marketing Manager Susan Downey Lim has been with the cidery since it first opened and says even the most aggressive of market predictions and optimistic personal goals did not forecast the success that Chain Yard has seen.
“It’s definitely busy and the demand is there, more so than even what we projected. The numbers from 2019 show our sales increasing even in that last quarter, so altogether it shows us things are going well with us for sure,” she says.
Growing already
The cidery ferments fresh apple juice into alcoholic cider. Downey Lim says the cidery works with local Annapolis Valley farmers, who press several different varieties of apples into juice, which then arrives at the cidery’s Halifax location at the corner of Agricola and North streets, right on the cusp of the city’s north end neighbourhood.
Chain Yard opened in May 2017 and fermentation began. A taproom was also quickly set up alongside an on-site kitchen space that has since been rented out by a separate business, Unchained Kitchen, which prepares the food served alongside Chain Yard ciders within the building. The taproom features Chain Yard ciders alongside other rotating guest ciders, three that are dedicated to craft beer.
And Downey Lim says business is effervescing nicely at the cidery, which has already expanded twice since its 2017 launch and has increased its fermentation capacity by 60 per cent. The cidery has continued crafting three main lines that it both cans for sale and uses within its taproom, alongside others that are sold at the NSLC and on tap at other establishments. Downey Lim says its focus has remained on creating ciders that are drier, with more complexities that permeate during the fermentation process and that result in less sugar. Its approach has been recognized with awards and the cidery’s Rhubee Cyser,
a blend of rhubarb wine, mead and cider, was awarded double gold at the 2019 Cidercraft Awards held by the United States-based Cidercraft Magazine.
“That was huge for us — it was a really big win. That product has been really successful for us, so we definitely want to expand on that,” says Downey Lim.
New ventures
Downey Lim says the cidery is continuing to add new cider varieties to its collection by increasing focus on its specialty ciders, growing its offering of mead — a liqueur made from honey —
along with continuing its successful cysers, which is the combination of mead and cider.
“This is all the rage in New England but we’re the only ones doing this right now in Nova Scotia, so we’re really excited about that,” says Downey Lim.
The cidery is also sourcing new types of fruit like Nova Scotia-grown arctic kiwi for its Easy Breezy Arctic Kiwi cider — another product unique to Chain Yard — alongside new varieties of apples they haven’t yet used. The cidery is also planning on creating a new batch made from Nova Scotia peaches — which Downey Lim says are extremely rare in the province — and will be receiving juice in a few months. Downey Lim says the juice will be blended with Chain Yard cider and will most likely result in an
off-dry, sweeter product.
“We’re trying to stay ahead of the curve and are trying to be innovative,
so we’re using fruits we never have before while showcasing Nova Scotian produce,” says Downey Lim.
The NSLC reported nearly 20 per cent
growth in ready-to-drink product sales, the section which includes ciders, in the last quarter of 2019. Downey Lim says this upward trend shows why all cideries in Nova Scotia are feeling growth despite ongoing challenges that persist, like trying to get licensees — restaurants and bars — to carry cider on tap alongside their existing selection of beer.
“There seems to always be several beers on tap, but only one cider. That leaves us, the cideries, all fighting for that one tap even though we offer such different products,” says Downey Lim. “But we realize it’s something that will be solved with education on how cider can be very different from product to product. That will start to come as the industry grows.”
Here at home
But it’s not just the ciders that have made Chain Yard Urban Cidery a north-end staple. It’s also the unique events they host like BYOBB, or Bring Your Own Baby to our Bar. Downey Lim says the idea for a kid and family-friendly event within the taproom came from travelling to breweries around the province, Ontario and elsewhere, where family groups were setting up shop within daytime hours. “BYOBB was our answer to that after we noticed all kinds of [parent] groups coming to our restaurant during the day and thought we should do something a little different. So now, one Sunday a month, we do a baby-focused brunch. It’s the idea that we can be a family restaurant and still a craft establishment — you can go enjoy a cider on Sunday afternoon in a safe space for kids while there are also kid-friendly activities happening,” says Downey Lim. The event continues to be a successful one for the cidery and has helped cement it as a Halifax institution.
Other moves have also helped entrench Chain Yard’s place within the cidery community, including its joining of a cideries’ association alongside most of its contemporaries. The association meets monthly and has created a collective voice for the industry — something Downey Lim says will be needed more and more as the industry continues growing.
“Having that collective voice is important, especially considering we don’t fit into the wine or craft beer associations. It’s a big step for our industry and speaks to its overall growth and also gives us an outlet to advocate for ourselves,” says Downey Lim.
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