A Louisiana First: Broad Street Cider & Ale

Pursuing a PhD in history may not be the usual path to opening a cidery, but fortunately for Jonathan Moore and his wife Diana Powell, it was a path that was also strewn in craft beer and cider. In 2010, Moore moved to New Orleans after being accepted to the PhD program at Tulane University. While researching his doctorate, Moore traveled with Powell to the United Kingdom, Australia and New Zealand (among other destinations) where they not only furthered their love of craft beer, they also developed a taste for hard cider. “We wanted to stay here and I have a few skills, but I don’t do well in office jobs,” Moore admitted with a laugh. “The cidery came about when we decided to make our own jobs.”

Moore had already been home-brewing for several years, but he made the transition from beer to cider-making in New Orleans. Not only is it less labor-intensive, it’s not as temperature-dependent, nor does it need as much quality water to make a great batch of cider. “The juice is more expensive than grain, but it’s a lot less time consuming” says Moore. “My fermenting day … what takes every 8 hours of brewing, takes me about an hour of making cider.” In addition to learning the fermentation process on his own, Moore took a week-long cider-making and cider-startup course at Oregon State University a year before opening Broad Street Cider & Ale in Central City.

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