Leidel’s Cider started as a collaboration project between Mitch Leidel of Leidel’s Orchard and Levi Funk of Funk Factory Brewing. The idea was birthed when the two began experimenting with the fusion of their respective arts, apples and Lambic beer. The first test batches approached cider from several different angles, but the clear winners were those fermented with Brettanomyces. Brettanomyces, commonly referred to as “Brett”, is a yeast found naturally on fruit skins. When used properly, it can create unique flavor profiles that are otherwise unattainable. It is largely misunderstood as a fermenting yeast and is, therefore, generally not encouraged. However with extensive knowledge of Brett’s advantageous attributes, Levi pushed back against popular conception and discovered the tremendous performance Brett can have in partnership with apples. Since then, extensive research and refinement of Brett’s performance in cider has created the Leidel’s Cider you are now drinking.