“We want to create fun and interesting flavours that people can really enjoy and talk about,” says Tim. So far in 2020 there have been over 30, including some “leafy” and “smokey” flavours and other brews that have lime or chilli added (not to mention some fine classic dry and sweet ciders).
In fact, this beverage has its own “block” – the Morningside Precinct, a cluster of light industrial buildings that have been repurposed as a hospitality hub with eateries and bars to service the wider Mount Eden-Kingsland area. Tim opened his “Morningcidery” there two years ago, having been one of the originators of the hub and of the neighbouring Crave Café. (Crave has become an Auckland landmark, frequented by locals and by thousands of rugby fans on their way to Eden Park which is only a block away.)
Also, there’s no big rivalry with craft beer. Tim readily admits that Morningcider is largely inspired by the joy that craft brewers have brought to beer – and he makes most of his cider using the facilities and services of Urbanaut Brewing Company, in Kingsland. It takes two weeks to brew most of the ciders, starting with braeburn and granny smith apples from the Hawkes Bay, although Tim also does some longer, barrel-fermentation in a cellar near the Morningcidery. He serves a constantly-evolving range – alcohol content varies between 2.5% and 9% -- from a bar in his corner of the Precinct.
Many beer drinkers will, on occasion, happily opt for a cider which also has its own dedicated following. “We have a real mix of customers ... they include gluten- free people because cider, unlike beer, has no gluten,” says Tim. “There is no stereotypical drinker ... often the toughest guy will order the sweetest cider!”