The third-wave cider of Cidre Intrus, and a chemistry of place

When Cidre Intrus began making its natural ciders, the operation felt like an invader, crossing boundaries both spoken and unspoken in the world of cider production—like it didn't belong at first.

“None of us had any experience in the alcohol or cider industry,” recalls co-owner Pierre-Édouard Perron. He started the project in his father’s garage with three high school friends—Gabriel Boutin, Simon Rooney, and Charles Lapointe.

Back then, Pierre-Édouard and Gabriel were cooks, and with only a year of cider brewing experience under the former's belt, their efforts were little more than experimental microproductions.

“At the time, we felt like intruders because we had no background in cider. But during the pandemic, everything changed. Gabriel and I were supposed to go to Sweden for an internship, but when that fell through, we decided to jump into cider full-time.”