Bilodeau (crab)

Why you should be excited

Bilodeau is a mystery crab-apple, promoted by Claude Jolicoeur, that’s good in cider due to its high sugar and high acid.

The story of Bilodeau

Here’s an example of how apple-growing – while sometimes most definitely a science – can sometimes be as imperfect as the rest of our world.

Back in the 1980s, a nursery mis-labelled a tree (yes, it happens to the best of us), leading a fellow to grow this crab-apple without even knowing what variety it was. The mystery crab – which pomologist extraordinaire Claude Jolicoeur named for the man who gave him wood from it for grafting – turned out to be very good in cider, although nobody can figure out what variety it actually is.

So the name Bilodeau stands and we’re happy to grow what turned out to be a high-sugar, high-acid, moderate-tannins cider star.

Bilodeau Facts

Its origins

Discovered (well, misidentified) in Quebec, Canada, 1980s.

Flavour, aroma, texture

In cider, adds high acid and sugar and moderate tannins.

Appearance

A pretty yellow crab-apple with plenty of red blush.

When they’re available

Mid-season (usually in mid-September).

Quality for fresh eating

Good.

Quality for cooking

You could probably make a nice jelly with it.

Quality for cider

Good.

Keeping ability

Unknown (no reason to wait before pressing).