The Cider

Tod Creek Craft Cider makes small batch, handcrafted cider with BC apples. We source our apples from local trees on Vancouver Island as well as from farmers in the BC interior


Bamfield Bound: An off-dry craft cider with a hint of maple syrup to take the dry edge off. A blend of bittersweet cider apples, sweet apples, and wild fermented.

Tod Cider: Craft cider in a can! 100% juice, fully fermented, then back-sweetened slightly with apple juice for an off-dry full flavour cider. Not diluted with water, nor any refined sugars added.

Mala-Hop: This is our triple-hopped craft cider. Like hops? You'll love our cider that is made with organic hops from a small farm in Lilloette.

Coastal Blue: We add local blueberry juice to our craft cider for an amazing west coast taste!

Sidre Salvaje: (see-dra sall-vah-hey) Our Spanish-style cider, with an acetic flavour profile from the wild fermentation and inoculation from the acetobaceure, for a really flavourful, dry, still cider.  Please note this is a seasonal cider and not readily available.

Prospect Dry: Our traditional style cider, much like a cider from Somerset. Dry, still, lightly oaked and full of tannins from the bittersweet apples (Tremlett & Dabinett).

NEW for 2018! 

Island Light Kombucha & Cider: We wanted to create a cider that was low in alcohol, but still keep the 'craft' in craft cider. So we've been making our own apple kombucha (a blend of apple juice, green and black teas), then blending our wild fermented cider to create a really refreshing beverage: 3% ABV that is full of flavour.

Island Light Raspberry Shrub & Cider: Shrub is a 17th century preserving method, where apple cider vinegar was used to protect fruit from spoiling. Now, we use our own shrub to balance the residual sugar of the apple and raspberry juice, further enhanced with the complexity from the wild fermented cider.

Long, slow fermentation brings about great flavours in the traditional way. We typically ferment each batch for about four months. If you want the super-sweet, watered-down canned stuff, we can’t help you. Our ciders are all-juice blends to bring a clean, crisp, enjoyable drink that goes great with dinner, friends, or all by itself.

As a small batch cider, you’ll notice that each year the ciders will vary slightly, much like a good wine does. Our apples will be influenced by the sun, the amount of rainfall, and other factors, so each year will yield a slightly different taste.

Most of our ciders are coarse filtered, and our hopped cider isn’t filtered at all. Filtering can take some of the flavours out of cider, so we try to limit the amount of filtering we do.


The cidermaker grinds the apples in small batches, so that the rotten ones can be picked out, and all the apples washed just before they go through the grinder. Larger producers will use big buckets to scoop a dump truck of apples into the massive grinder- which makes it harder to pick out those 'rotten apples'.

However, the apples we use do not need to look pretty. In fact, scab and bruising is of no concern to a cidermaker. This means less pesticides and chemicals, if any, are used on the apples, because we don't care if they are a little ugly.


The general goal behind 'craft' cider is to use 99% apple juice in the cider making. We aim for 100% but that's hard to achieve once we wash the apple, so we settle with a lowly 99%. Commercial ciders will usually water their apple juice down, then add sugar, to achieve their version of cider. Tod Creek Craft Cider is 99% juice, no sugar added...and we have a long fermentation time to ensure we keep the craft in craft cider.

We’ve named our ciders for the Island inspirations that guided our cider maker, Chris Schmidt, to become Vancouver Island’s third craft-cider producer. We hope you enjoy our cider as much as you enjoy Island life.