Challenges Can be Growth Opportunities for Apple Outlaw, Guimaraes Says

This is a part of a continuing series of Q&As with members of the cider community from across the US. Brewer Magazine will share business and personal insights from Cidermakers, Owners, Managers, Sales Directors, QCQA and others each week to help you get to know each other better in the industry and learn more to better develop your own brand.

Danilo Guimaraes, Head Cidermaker, Apple Outlaw — Jacksonville, Oregon

BREWER: How have recent challenges in your position helped make you better? What were those “pain points” and how did you solve or adjust to the issue?
GUIMARAES: Recent challenges have truly been opportunities for growth. One of the major pain points was sourcing high-quality apples consistently. We tackled this by establishing long-term partnerships with local orchards, ensuring a steady supply of premium fruit.

BREWER: What has been your cidery’s most recent accomplishment and how is it going to improve your business going forward?
GUIMARAES: Our most recent accomplishment has been winning the “double gold” award at a Sip Magazine cider competition. This recognition boosts our brand visibility and credibility, opening doors to new distribution channels and partnerships.

BREWER: How did you start in the industry and why do you still want to be a part of it?
GUIMARAES: I started in the industry out of a passion for crafting something unique from nature’s bounty. Despite the challenges, the satisfaction of creating exceptional cider keeps me hooked.

BREWER: What are you sippin’ on right now from your cidery that you really enjoy?
GUIMARAES: Currently, I’m sipping on our newest release, “Wild Orchard Reserve,” a blend of traditional cider apples aged in oak barrels. Its complex flavors make it a personal favorite.

BREWER: Be it in styles, ingredients, production ideas or sales & marketing techniques, what are some recent industry trends that you’ve tried or are excited about trying this year?
GUIMARAES: In terms of industry trends, we’re excited about experimenting with fruit-forward ciders and exploring the use of alternative fermentation techniques, like wild fermentation with indigenous yeast strains.

BREWER: What are some adaptations to business practices in the industry that you’ve observed over these past few years, and how has your cidery adjusted to stay competitive?
GUIMARAES: Adaptation has been key in staying competitive. We’ve embraced sustainable practices, like water conservation and renewable energy, to reduce our environmental footprint while staying true to our craft. Additionally, we’ve leveraged digital marketing and eCommerce platforms to reach a wider audience in today’s digital age.

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