Photo by Griffin Nelson
According to Norse mythology, the four harts (stags) eat around the world tree of Yggdrasill. As the dew collects, it runs down their antlers creating the four rivers of the world. Borrowed from this mythological inspiration is the artwork on Savannah River Brewing Company’s can for their hard apple cider.
Brewing cider in the American South is more complicated than collecting condensation from deer, especially when brewed alongside beer. Though the brewing process for cider is relatively the same as beer, laws dictate a maximum alcohol by volume (ABV) of 6%, in addition to other rules for equipment and ingredients storage.
Fresh apples are picked and pressed at the beginning of the brewing journey, resulting in a compostable pulp on one side and luxuriously thick apple cider on the other. At the brewery, the apple cider concentrate is combined with water to bring the sugar ratio to just the right point before adding yeast for fermentation. The final product is a very dry hard cider with 4.5% ABV.
“Most of what is on the market is either sweet or semi-sweet. We wanted to fill a hole,” says brewer Ann Wohlstadter. “It can be very refreshing, especially on a hot day.”
When time and fermentation space permit, Wohlstadter will occasionally create small batches with other flavors and fruit that can be purchased in the taproom, while the classic canned hard apple cider can be found in grocery and package stores throughout the Savannah River Region.
Seen in the May 2025 issue of Augusta magazine
