What is Real Cider?

Off 21st July 2009

The many definitions of Real Cider

  • Cider is made by fermenting the juice of apples.
  • 100% fermented apple juice, with nothing added and nothing taken away.
  • Any bottled or draught cider that contains live yeast.
  • Cider that has not been pasteurised, carbonated, or concentrated.
  • Locally sourced apples, pressed and fermented using traditonal cider production methods.
real cider

Real cider is served normally still & often cloudy. Cheers!

Did you know?

  • Cider varies in alcohol content from less than 3% ABV in French cidre, up to 8.5% ABV in traditional English ciders.
  • All real cider is suitable for a vegan and wheat free diet.
  • Most cider is produced from a ‘blend’ of different apples, you can also get ‘single’ variety ciders.

Each cider maker has their own blend of the hundreds of varieties of apples available, the source and ingredients are a closely guarded secret. Long established family producers have handed down the production process to their sons and daughters.

Just like beer, cider has its different flavours. Dry ciders are associated with Somerset, and Devon offering sweeter ciders. Though as cider is found in all corners of the UK its much harder to make such classifications.

Mass produced cider

Ciders makers that only produce industrial cider like strongbow or diamond white have not received a listing on this web site.

Instead of being made from all juice as a true cider would be, they’re made with a little bit of apple juice and a bunch of sugar-water. Mass produced cider sold in the UK is mostly made from imported apple concentrate,artificial colourings, sweeteners, and preservatives are added to make up for the apple character that isn’t there. The liquid is then filtered, pasteurised to kill the yeast, and kept and served under carbon dioxide pressure.

Champion the Real Cider movement!

I feel that this produces a drink although sometimes refreshing, have less flavour and character than real farmhouse cider. With consumers demanding higher quality in the food and drink industry I feel it’s time to champion the local producers who are carefully crafting natural real cider, using sustainable methods. By the producers carrying on this heritage means we can enjoy real cider whoever and wherever we live.

Further Links:
Wikipedia – Cider Information
CAMRA – About Cider

Apple and Mustard Pork Chops

Off 23rd June 2009

Serves 4

Ingredients:

  • 4 pork chops
  • 4 teasppon wholegrain mustard
  • 225 grammes bramley apples
  • 2 teaspoons caster sugar
  • 100 grammes cheddar cheese, grated
  • 2 tablespoons snipped fresh sage or
  • 1 tablespoon dried sage
  • salt and pepper

Method:

Preheat the grill to high. Season the chops on both sides with salk and pepper, place under the grill.

Cook for 15 minutes, turning once, until browned and cooked through.

Peel, core and slice the apples.

Spread 1 teaspoon of mustard on each chop and heap the apples on top.

Sprinkle the sugar over the apples, followed by the sage and cheese.

Return to the grill for 4 minutes, until the topping is brown.

Serve with creamy mashed potato.

Cranberry Mulled Cider

Off 22nd June 2009

Ingredients:

  • 1/4 cup brown sugar
  • 3 cinnamon sticks
  • 1 tablespoon whole cloves
  • 6 cups cranberry juice
  • 8 cups dry/medium farmhouse cider
  • Light rum, brandy, or bourbon (optional, but nice)

Method:

Put the sugar, cinnamon sticks, and cloves in the basket of a coffee percolator. Put the juices in the bottom of the percolator. Let the mixture perk as if making coffee. Serve with cinnamon stick stirrers, if desired, and with a little rum, brandy, or bourbon as well.

Cook Time:

10 minutes, gives 18 servings

Seven out of ten people would drink Real Cider and Perry in their pub

Off 13th May 2009

CAMRA urges licensees to capitalise on the growth of the cider market by selling real cider and perry.

As the cider market enjoys unprecedented growth, the Campaign for Real Ale (CAMRA) is asking pubs to stock real cider and perry in October after new research revealed that 69% of pub goers will drink them if they are available at the bar.

CAMRA carried out the research to mark the beginning of National Cider Month in October. Real cider is a long-established drink which is produced naturally from apples and is neither carbonated nor pasteurised. As cider is made from apples, perry is made from perry pears.

The online survey revealed that:

  • 69% of pub goers will be inspired to drink real cider and perry in a pub when it is available.
  • 81% of women pub goers said they would drink real cider or perry in a pub when it is available.
  • 22% of people that have tried real cider did so because they heard it was tastier than fizzy, mass-produced ciders.

Gillian Williams, CAMRA’s Chair of Cider and Perry campaigning, said: “This research proves that people are keen to seek out the delicious multilayered taste of real cider and perry, but unfortunately it is hard to find in many pubs.

“The overall cider market grew by a phenomenal 33% in the last year* and an opportunity exists to build on that success with real ciders and perries. Licensees that want to attract customers by offering something truly original, tasty and natural should forget fizzy, chilled humdrum ciders and make real cider and perry a feature in their pub.”

CAMRA has put an online resource for licensees to source real cider and perry suppliers on its website at www.camra.org.uk/cidermonth

Despite overall growth in the cider market, further research from CAMRA revealed that:

  • Only 50% of adults in the UK have ever tried real cider and perry.
  • Only 36% of 18-34 year olds have ever tried real cider, compared to 63% of people aged 45-54 and 61% of people aged 55-64.
  • In London only 41% of people had ever tried real cider – the lowest number of any region in England. The highest percentage of people to have drunk real cider are in Wales and the West/South West of England (63%).

(Taken from CAMRA tracking omnibus survey June 2007 from a sample of 1000 adults in the UK)

Gillian Williams added:

“In the pub beer was traditionally drank by men, and wine by women, however in the 21st Century cider and perry are enjoyed equally by everyone. Frankly licensees that do not take advantage of this demand for real cider and perry are doing themselves and their customers an injustice. A locally produced, real cider or perry makes a welcome addition to any bar.”