Went up into the top of Michigan’s mitten for a wine and cider adventure this past weekend. I mentioned to one of the cider makers that the nose had what I described as a note of funk. I picked it up in a number of the ciders we tasted at other cideries too. The cider maker indicated that funk was not a good descriptor in the wine and cider world which I can understand. In my way of thinking it wasn’t a bad thing or off-putting in this case and in most of the ones at other cideries. There were a couple that had off-putting aromas and even carried into the flavor profile. I don’t think it was a sulfur note as it wasn’t nearly the smell the Saison I make generates during fermentation. Can anyone help me or send me in a direction so that I might figure out what on Earth I might have been picking up?
Were you picking up Brettanomyces? Most naturally fermented ciders and many wines have a Brett profile as Brettanomyces yeast grows naturally on the skin. The are some that claim true terrior is a result of small difference local yeast interactions.
You’ll need to come over here and try my Apple Joose… I believe its the apples themselves… Call it “apple effervescence”
Sneezles61
Maybe that’s it. I’ll need to go do some more “research”. 
I’m in man! The wife is talking about a Fall bike trip.
Probably serving it to young. Cider needs to age a bit IMO
I’ve been looking through this map of Michigan Breweries trying to find some Brett beers.
Bell’s has one I’d like to try.
Check out these guys.
They have great stuff. Always look for it while I’m in Michigan…which will be later this month staying in Traverse City, on the Mission Peninsula! Can’t wait!
Wow so many interesting beers to choose from at Oddside. Their Zure Kers is a Brett beer.
We were just up there doing Sip and Savor. Good time!
They definitely do some interesting things. The brewery is in a cool old building too.
