Cider

[Eine Alpensinfonie]

As one who has never liked beer or lager and makes no pretence of being a wine expert, I have for many years been a cider fan, though only in moderation.
It all started on a holiday in Cornwall, when I visited the New Ferry Inn at Boddinick. The local scrumpy was rather lethal, but incredibly "appley". From that moment on, I rejected the sweet ciders that were more like pop, and got to know other regional ciders from the south-west and other areas, including some fine Brittany ciders.
But my supposed connoisseurship was shattered when I attended a cider-tasting evening that introduced me to real apple and pear ciders that you'll never find in the supermarket of your local.

[Thropplenoggin]

As one who has never liked beer or lager and makes no pretence of being a wine expert, I have for many years been a cider fan, though only in moderation.
It all started on a holiday in Cornwall, when I visited the New Ferry Inn at Boddinick. The local scrumpy was rather lethal, but incredibly "appley". From that moment on, I rejected the sweet ciders that were more like pop, and got to know other regional ciders from the south-west and other areas, including some fine Brittany ciders.
But my supposed connoisseurship was shattered when I attended a cider-tasting evening that introduced me to real apple and pear ciders that you'll never find in the supermarket of your local.

I have to say, Norman and Breton ciders can't hold a apple-scented candle to those I've had from the south-west of England. With the micro-brewery revival, this seems to be something of a bonanza time for ciders, with most supermarkets stocking a decent variety of independent makers.

We holidayed in Dorset and Devon this summer, and on a hot summer's day, a pint of local cider was very, very welcome!

[JFLL]

I have to say, Norman and Breton ciders can't hold a apple-scented candle to those I've had from the south-west of England. With the micro-brewery revival, this seems to be something of a bonanza time for ciders, with most supermarkets stocking a decent variety of independent makers

Glad to hear that’s the case in the south-west, Thropple. In the part of rural England I know best, north Herefords., you find in the one big supermarket, Morrisons in Leominster, only ciders from the big producers such as Bulmers in Hereford, and, even more annoyingly, cider from Somerset, Suffolk and even Ireland – anywhere but the local area, which has some splendid small producers such as Dunkertons in Pembridge and Robinsons in Tenbury.

[MrGongGong]

.
But my supposed connoisseurship was shattered when I attended a cider-tasting evening that introduced me to real apple and pear ciders .

Surely you of all people who insists on "correct" use of language would know that there is no such thing as
"pear cider"
it has a name already it's called Perry



..... Loc Raison is a good tipple IMV
and tonight it's moules and that

[Eine Alpensinfonie]

You are of course quite correct.

[MrGongGong]

You are of course quite correct.

Should have been on the annoying phrases thread though ?

Cheers

[Anna]

anywhere but the local area, which has some splendid small producers such as Dunkertons in Pembridge and Robinsons in Tenbury.

I enjoy an occasional cider but perry is my favourite and agree about Dunkertons. I wonder if you have tried Lyne Down's range? I came across them during one of the Much Marcle Big Apple weekends, a very interesting tour and tasting. Another Herefordshire producer, Once Upon a Tree, won the BBC Food & Farming Award last year for Best Drinks Producer but I've not sampled their produce. Of the commercial ciders I've tried a few of the fruit flavoured ones, I quite liked the French one (forget the name, think it was Jacques?) the Magners was awful and Bulmers seemed to be trying to produce the equivalent of an alcopop, not seen it lately, perhaps they've dropped it. When I was commuting to Hereford some years back it was interesting to see the trailers full of apples proceeding to the Bulmers factory and then the rather jam like smell wafting over the City.

[eighthobstruction]

EEEE back to my youth....Coronation Tap in Clifton Bristol....best dry ciders, and if feeling particularly hard, pint of driest plus two slices of lemon....youth of Bristol and Uni mixing with almost silent OAPs with red boiled noses lingering over one pint for hours....

....many a black tongue the next morning....

....then later Whites farm cider from Redhills Exeter....Aaaah!!

[JFLL]

I enjoy an occasional cider but perry is my favourite and agree about Dunkertons. I wonder if you have tried Lyne Down's range? I came across them during one of the Much Marcle Big Apple weekends, a very interesting tour and tasting. Another Herefordshire producer, Once Upon a Tree, won the BBC Food & Farming Award last year for Best Drinks Producer but I've not sampled their produce. Of the commercial ciders I've tried a few of the fruit flavoured ones, I quite liked the French one (forget the name, think it was Jacques?) the Magners was awful and Bulmers seemed to be trying to produce the equivalent of an alcopop, not seen it lately, perhaps they've dropped it. When I was commuting to Hereford some years back it was interesting to see the trailers full of apples proceeding to the Bulmers factory and then the rather jam like smell wafting over the City.

No, Anna, I haven’t tried either Lyne Down or Once Upon a Tree, and will look out for them – thanks for the recommendations. Luckily there are one or two small shops in Leominster that stock local cider. The local pubs and restaurants often do make an effort, as well, e.g. Robinsons on draught at the splendid Riverside in Aymestrey, where you can sit right on the river bank watching the lazy Lugg flow by while knocking back your cider. Heaven!

‘Pear cider’ for Perry is an abomination! Cider can only come from apples, surely. Is it because of some EU directive, or what?

[vinteuil]

....youth of Bristol and Uni mixing with almost silent OAPs with red boiled noses lingering over one pint for hours....

....many a black tongue the next morning....

!!

... during my West Country youth the story was that at beginning of the evening you should tie a scarf around your neck and squeeze your left wrist into the scarf securely. Then proceed to drink the appropriate number of ciders using your right hand. A stage will be reached when the tremors in your right hand will be so pronounced as to prevent you bringing a mug to your lips. At which stage you will find that your left hand, securely tied in the scarf, will still be able to perform the necessary act of conveying mug to lips...

[Eine Alpensinfonie]

‘Pear cider’ for Perry is an abomination! Cider can only come from apples, surely. Is it because of some EU directive, or what?

I apologise again.

[Anna]

‘Pear cider’ for Perry is an abomination! Cider can only come from apples, surely. Is it because of some EU directive, or what?

Not the EU, just a canny marketing ploy according to this article in the Independent

http://www.independent.co.uk/life-style/food-and-drink/news/pear-cider-boom-angers-purists-8348393.html

[eighthobstruction]

Out on the Levels near Highbridge Somerset....legend has it has there was a pub that used to sell 2 types of cider to be drunk in conjunction with one another....called (excuse my French) Shitshirt and Binding....

[ardcarp]

Trad Somerset cider was made on farms and smallholdings and was not mainly intended for sale, but for local or family consumption. Certain varieties of apples make better cider than others, but I suspect any old apples including windfalls were chucked in. The resulting brew would vary from year to year and was cloudier and definitely stronger than commercial 'manufactured' brands.

First, the apples are fed into a hand-operated chopping machine (rather like a large mangle) from which emerges a wet pulp. The pulp is transferred to the cider-press stacked up with alternate layers of straw to make a 'cheese'. The press is then screwed down to squeeze all the juice out. The juice is put into barrels and allowed to ferment. Various 'additives' are shoved in according to local custom, one of the more bizarre being a dead rat which is claimed to get the fermentation going nicely.

I gather the stage at which the stuff is bottled (if at all) varies; but generally the result is slightly cloudy, not uber-fizzy, and with a very strong apply flavour. Drinking too much can definitely produce some weird results because products other than alcohol can result from the hit-and miss fermentation process.

The whole thing is very much a part of local custom and is generally an extended family affair. Likewise in the New Year there was often an 'apple wassail' celebration where cider was drunk and the tress were 'blessed' for their new crop.

Needless to say, there are far less local families doing these rituals, but they are carried on by some.

In Normandy there is a tradition of distilling cider to make a fiery liquour called lambig (presumably from the Arabic 'alembic'). I gather that each household was allowed to produce a certain amount legally but strictly not for sale. But it was (is?) considered a great sport to outwit les Douanes and farmers would get wind of a visit and trundle large quantities of the stuff around the countryside to hide in each others' caves.

[Ferretfancy]

Trad Somerset cider was made on farms and smallholdings and was not mainly intended for sale, but for local or family consumption. Certain varieties of apples make better cider than others, but I suspect any old apples including windfalls were chucked in. The resulting brew would vary from year to year and was cloudier and definitely stronger than commercial 'manufactured' brands.

First, the apples are fed into a hand-operated chopping machine (rather like a large mangle) from which emerges a wet pulp. The pulp is transferred to the cider-press stacked up with alternate layers of straw to make a 'cheese'. The press is then screwed down to squeeze all the juice out. The juice is put into barrels and allowed to ferment. Various 'additives' are shoved in according to local custom, one of the more bizarre being a dead rat which is claimed to get the fermentation going nicely.

I gather the stage at which the stuff is bottled (if at all) varies; but generally the result is slightly cloudy, not uber-fizzy, and with a very strong apply flavour. Drinking too much can definitely produce some weird results because products other than alcohol can result from the hit-and miss fermentation process.

The whole thing is very much a part of local custom and is generally an extended family affair. Likewise in the New Year there was often an 'apple wassail' celebration where cider was drunk and the tress were 'blessed' for their new crop.

Needless to say, there are far less local families doing these rituals, but they are carried on by some.

In Normandy there is a tradition of distilling cider to make a fiery liquour called lambig (presumably from the Arabic 'alembic'). I gather that each household was allowed to produce a certain amount legally but strictly not for sale. But it was (is?) considered a great sport to outwit les Douanes and farmers would get wind of a visit and trundle large quantities of the stuff around the countryside to hide in each others' caves.

ardcarp

I worked for a few months in a cider factory after leaving school and before National Service. This was at Wiveliscombe in Somerset, a town which was dominated by Arnold and Hancocks Brewery. Sadly, it is no more, but a small brewery run by enthusiasts still survives.

We did everything from wheeling in the apples to labelling the bottles, and the process was just as you described it. After being pressed by a hand turned crank the residue from the 'cheese' was dried and sold to jam manufacturers to extract the pectin. The place had a huge fermentation vat, and I remember that one older gentleman died from carbon monoxide suffocation while cleaning it out. He was huge, and they couldn't pull him out through the trap.

It was low paid, but very satisfying work, which helped to make me less weedy before the Army !