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By the 19th century, cider referred to the expressed juice of apples, either before fermentation as sweet cider, or after fermentation, a hard cider. [21] Cider styles [ edit ] Geography and origins [ edit ] Calvados, from Normandy, and Lambig from Brittany are a spirits made of cider through a process called double distillation. In the first pass, the result is a liquid containing 28%–30% alcohol. In a second pass, the amount of alcohol is augmented to about 40%. The traditional Asturian sidra is a still cider of 4–8% strength, although there are other varieties. Traditionally, it is served in sidrerías and chigres, pubs specialising in cider where it is also possible to have other drinks as well as traditional food. One of the most outstanding characteristics is that it is poured in very small quantities from a height into a wide glass, with the arm holding the bottle extended upwards and the one holding the glass extended downwards. This technique is called escanciar un culín (also echar un culín) and is done to get air bubbles into the drink ( espalmar), thus giving it a sparkling taste like Champagne that lasts a very short time. One of the most popular ciders in Spain is called "El Gaitero" (the bagpipe player) which can be found everywhere in Spain and which is produced in this region. However, it must not be confused with the traditional Asturian cider as it is a sparkling cider more in the way of French ciders. It is a factory produced cider, sweet and very foamy, much like lambrusco, different from the more artisan and traditional cider productions. Recently, new apple tree plantations have been started in grounds belonging to the old coal mines, once important in Asturias. Cider consumers are predominantly younger, visit pubs, bars and restaurants more frequently, and spend more on food and drink per month than the average British consumer so that is set to be the case still in 2022.
In the Australia New Zealand the Food Standards Code defines cider as "fruit wine prepared from the juice or must of apples and no more than 25% of the juice or must of pears". the amount of units will vary based on different preparations of beer/lager. Some additional information regarding units of alcohol with respect to different beverages is presented below (2): The best-known brands labelled as cider are Golden Cap, Fizz, and Upcider. They typically contain 4.5–4.7% volume of alcohol. Virtually all Finnish "cider" is produced from fermented apple (or pear) juice concentrate mixed with water and is not cider as per the traditional description of the drink. Flavoured ciders, available in a large selection, are very popular and widely available in stores, with a variety of flavours ranging from forest berry to rhubarb and vanilla.
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Wild fermentations" occur when autochthonous yeast are allowed to carry out fermentation; indigenous yeasts can spontaneously initiate fermentation without any addition of other yeast strains by the cider maker. Autochthonous yeasts are wild yeast strains that are endemic to the specific location in which a cider is produced; this is the traditional method used for cider making, and many producers feel that the strains unique to their cidery contribute a sense of terroir to their product. Wild yeast populations can be incredibly diverse and commonly include species of Saccharomyces, Candida, Pichia, Hanseniaspora and Metschnikowia. [71] Typically, the native yeast take up residence in the cidery, and can be important to the unique flavour of the product. [72] Although it was once believed that the native yeast carrying out these spontaneous fermentations also came from the orchard itself, research has shown that the microbes cultured from apples in the orchard do not align with the microbes found during the various stages of fermentation, suggesting that the sole source of native yeast is the cidery. [73] Indigenous yeast strain population dynamics are affected by climatic conditions, apple variety, geographic location, and cider making technologies used. [74] These variables cause different regions to host unique endemic yeast populations. The particular composition of endemic yeast strains and the yeast's activity during fermentation are responsible for the unique characteristics of ciders produced in certain regions. [75] Unique autochthonous yeast populations promote different compositions of volatile flavour compounds, which form distinct tastes, aromas, and mouthfeel in finished ciders. [76] Using wild yeast populations for fermentation introduces variability to the cider making process that makes it more difficult to generate multiple batches of cider that retain consistent characteristics. Install any cider from the Westons range and receive a free keg plus a premium PoS kit. For more information visit www.westons-cider.co.uk. Few traditional horse-drawn circular cider presses are still in use. Many may still be seen used as garden ornaments, flower planters, or architectural features.
For larger-scale cider production, ciders from vats produced from different varieties of apple may be blended to accord with market taste. If the cider is to be bottled, usually some extra sugar is added for sparkle. Higher quality ciders can be made using the champagne method, but this is expensive in time and money and requires special corks, bottles, and other equipment. Some home brewers use beer bottles, which work perfectly well, and are inexpensive. This allows the cider to become naturally carbonated. Cider is a popular drink in Ireland. A single cider, Bulmers, dominates sales in Ireland: owned by C&C and produced in Clonmel, County Tipperary, Bulmers has a connected history to the British Bulmers cider brand up until 1949. Outside the Republic of Ireland, C&C brand their cider as Magners. It is very popular in Ireland to drink cider over ice and encouraged in their advertising. Cidona, a non-alcoholic version of Bulmers, is a popular soft drink in Ireland and used to be a C&C-owned brand. However, in recent years, other ciders have begun to take a large share in the market, for example, Heineken's 'Orchard Thieves'. In 2014, a study found that a 1-US-pint (470ml) bottle of mass-market cider contained five teaspoons (20.5g) of sugar, nearly the amount the WHO recommends as an adult's daily allowance of added sugar, and 5–10 times the amount of sugar in lager or ale. [16] In Norway, cider (sider) is a naturally fermented apple juice. Pear juice is sometimes mixed with the apple to get a better fermenting process started.Jane was the UK’s first accredited Pommelier (cider sommelier) and Britain's first Beer Sommelier of the Year. She is the instigator and driving force of the UK’s annual national beer day – Beer Day Britain (15 June 15). She is a former Imbibe Magazine Drinks Educator of the Year. For her beer work she was awarded the title Outstanding Individual Achievement in Beer from the Beer & Cider Marketing Awards, and a Lifetime Achievement Award from Britain’s All Party Parliamentary Beer Group. These are measures related to the alcoholic content of different drinks. A unit of alcohol is 10ml of pure ethanol - that is, near enough 8g of alcohol (equivalent to 10 mL of pure ethanol) (1).
Cider over-indexes during outdoor drinking and sport watching occasions,” explains Darryl Hinksman, Head of Business Development at Westons Cider. Although not widely made in modern times, various other pome fruits can produce palatable drinks. Apicius, in Book II of De re coquinaria, includes a recipe calling for quince cider. Meanwhile, premiumisation continues to reign supreme and in 2021 share continued to move from mainstream to more premium brands (47.8% up from 44.4% in 2019). Expect a rise in the use of tech and digitisation – following Covid-restricted drinking, the use of technology and digitalisation of venues has now become the norm and presents an opportunity to re-engage with customers and tell brand ‘stories’, driving on-trade trial and brand loyalty.In the Netherlands, cider is not as commonly available as in its surrounding countries. In 2007, Heineken started testing a cider-based drink branded Jillz in a number of bars throughout the country. The beverage, an alcopop made by blending sparkling water, fruit flavouring, malt, and cider, is marketed towards female drinkers as an alternative to beer. At the same time, Heineken also introduced Strongbow Gold as a secondary brand to provide the choice of a real cider, which was targeted to a male audience. Both beverages contain 5% alcohol by volume, which is similar to a typical draught beer in the Netherlands. Other brands are available in supermarkets, most noticeably Magners and Savanna Dry, [95] and in liquor stores, generally, a broader range may be obtained. And finally, Westons says outdoor occasions have gained prominence over the past two years as outlets have invested in improving outdoor spaces. Drinkers who choose venues for their outdoor areas tend to be less sensitive to price, so there’s opportunity to grow value sales via trade-up options. Interesting Facts". National Association of Cider Makers. Archived from the original on 14 February 2009 . Retrieved 24 Febr
In Argentina, cider, or sidra is by far the most popular alcoholic carbonated drink during the Christmas and New Year holidays. It has traditionally been considered the choice of the middle and lower classes (along with ananá fizz and pineapple juice), whereas the higher classes would rather go for champagne or local sparkling wines for their Christmas or New Year toast. Popular commercial brands of cider are Real, La Victoria, "Rama Caida", Tunuyan. It was traditionally marketed in 0.72-litre glass bottles, similar to Champagne bottles, and PET bottles for the lower-end brands.
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Some cider is also made in southwestern France, in the French part of the Basque Country. It is a traditional drink there and is making a recovery. Ciders produced here are generally of the style seen in the Spanish part of the Basque Country. A recently popular variety is the Akived, a piquant drink served cold. Thatchers Cloudy Lemon Infused Cider. 4% abv. A burst of zingy lemon for the perfect balance of sweet and sharp notes, characterised by the intense, fragrant aroma of lemon juice. But let’s return to real cider. Just like wine with grapes, the finished cider will be influenced by the variety of apple. The easiest way of categorising British styles is to focus on the type of apple used to produce the cider – cider apples or domestic eating and cooking apples. There is a vast difference between the two in the characteristics of the finished cider. Find sources: "Cider"– news · newspapers · books · scholar · JSTOR ( March 2015) ( Learn how and when to remove this template message)
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