I have the same opinion of naturally fermented cider or “farmhouse cider” as the marketing team likes to call it. Sure the old-timers drank it because it was what they had, but now days we have sterile technique (all hail Louis Pasteur 
) and monocultures of S. cerevisiae . While I do like a sour beer now and then, I don’t appreciate flavors like “band-aid” and “sweaty horse blanket” in my drinks. Yuck! Band-Aid is particularly awful and I don’t understand why it is considered a good thing in any cider, beer, or wine.
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