All posts tagged: cider

Watch this years cider being produced with a variety of activities and tastings at Hamptonne as part of the La Faîs’sie d’Cidre (Cider Festival).

Venue: Hamptonne
Date: Saturday 16th October 2010 – Sunday 17th October 2010

Enjoy a traditional event where Jersey’s rich heritage of apple growing and cider making is celebrated with lots to see, do, learn and enjoy.

In the 17th Century cider was made by farmers in Jersey to give to their staff, making up part of their wages.

See cider made the old fashioned way – a horse crushing the apples, then the juice extracted on the twin-screw press. Apple themed games, entertainment, quizzes, arts and crafts and, of course, cider to taste.

Hamptonne will be opening its doors this weekend for a celebration of cider making.  Join us to celebrate Jersey’s established apple and cider making history at this traditional Autumn event.  Smell the scent of tonnes of apples as they are crushed in the giant apple crusher that is pulled by a horse.  Learn which apples you can grow in your garden and kids can take part in lots of traditional arts and crafts. Taste some Jersey produce and the adults can enjoy the cider tasting. Join us from 10am to 4pm at Hamptonne.

Where is Jersey?

Jersey is located between the England and France. It is still part of the UK, and has many influences from France and the continent. Especially the cider style.

As the World Cup in South Africa this evening, we are launching a campaign encouraging our nations football fans to ditch drinking beer and champion cider as the official drink for this world cup.


Beer’s been jinxing English football since 1966.

Every pint of lager and ale has been a nail in the coffin of our national team for nearly 50 years. And only real cider can break the spell.

beerThe new web site to send this message out to all fans of football, friends and family is

You can share your stories with other passionate football and cider lovers on the site. Were you, or someone you know drinking beer when England lost last time? Did real cider help?

You can download our beer mats designs that have actually been placed in pubs across London and the South-East during the World cup.

It’s a campaign that hopes to generate a lot of fun, and change the thinking of people in pubs drinking boring old beer or lager. So order a pint today and do your bit for Fabio and the boys in South Africa!

Designs of Beer Cider mats that are being used to market the ‘Drink Cider for England’ Campaign across pubs in the UK.


In December we visited with Quebec in Canada, along with a passionate group Fruit Farmers and Cider producers from New England to learn about Ice cider production.

Organised by the Vermont department of Agriculture we visited two cider producers in the Rougemont area of Quebec. These producers are particularly well known for their traditional production of Ice Cider, known locally as ‘cidre de glace’. And Quebec being the birthplace of Ice cider in 1990 (1).

There are about fifty producers in the area. Most are of very small size, attracted in part by the very low capital costs required to enter the business.

Ice cider is a fermented beverage made from the frozen juice of apples. Which is then fermented

There are two processes:

  1. Cryoconcentration involves harvesting the fruits late in season and leaving them in fresh storage until late December, when they are pressed and the fresh juice is left to freeze naturally. In January, the concentrated juice begins the process of cold fermentation.
  2. Cryoextraction is similar to the traditional method used to produce ice wine: apples are left on the trees, at the mercy of the weather, until the end of January. They are picked when the temperature hovers around -8°C to -15°C, and then pressed and left to cold ferment for months.

Both the cidreries were built in 2005, and have already both won awards and accreditation.

The first producer was Michel Jodoin

This is truly a commercial operation, very strict production methods, which has recently become automated. They have a couple of scientists that ensure the Ice cider is correctly stored, fermented and bottled.

We tasted their ice cider and it was a quite caramelly, toffee flavour from the intense combination of tannis, and acids of the apples. At 9% giving a tendency towards a liquer drink enjoyed in a brandy glass or similar.

Slideshow of De Michel Jodoin Ciderie

The second producer was De Lavoie.

A producer that had a collection of 17,000 apple trees as well as vineyards on their estate.

We tasted Ice cider ‘Ace’ – the smell – was full of aromas of apples, with the scent of flowers, at around 10% alcohol. In the mouth, such a concentration of apple flavour hits you and gives a complex taste of a collection of different apple .

This ice cider won an award at the Coupe d’or in 2005.

The process for Ice Cider at De Lavoie is simple, but on a large scale:

900 litres of cider kept outside in sub-zero temperatures for 1 week, melted, then 150 litres of juice taken from the top of the barrel and fermented for 1 month in 12’c temperature controlled room. They stop the fermentation at 14% residual sugar.

Slideshow of De Lavoie Ciderie

I think you will see the two producers treat cider more like a wine product in their industrial units – compared to the large plastic barrels that you may see at a West country cider producer’s farm.

If you ever visit this area you are in for a treat. Also great news for people in New England, USA. There are also Ice Cider producers here now! We were also fortunate to have the visit organised by Eleanor Leger, the first Ice cider maker in USA. They make Eden Ice Cider and is just starting to be distributed on the East Coast.

Also thanks to Slow Food International and Stephen at Farnum Hill for introducing me to the Ice Cider fans!


Here is a list of Cider and Perry Producers in Europe.

If you have visited any producers, or want to be added as a producer yourself, just email us the details to be added to this page.


The Mostviertel region in the South-West of Lower Austria boats an amazingly rich perry culture and regiuonal food of the highest quality. Mostviertel derives its name from the German word for cider and perry.

Recommended cider producers in Austria:


The Renaissance of an iconic Cider Tradition since 1898 –

Cidre Ruwet.


Visiting French producers you will be able to taste Cider ‘Cru de Cambremer’, Poire (perry), Calvados and Pommeau – Normandy’s own ‘aperitif’.

The main regions for cider makers are Pay D’Auge, and Domfront – both in Normandy, and also Cornouaille in Brittany.

Recommended cidre, poire, calvados and pommeau producers in Normandy:

Further links:


German cider, or Apfelwein is mainly produced and consumed in Hesse, particularly in the Frankfurt, Wetterau and Odenwald areas, in Moselfranken, Merzig (Saarland) and the Trier area.

Recommended cider producers in Germany:

  • Konter Brennerei, Tulpstrasse 7, Rehlongen-Fremersdorf 66780
  • Harold Wacht, Kapellenstrasse 19, Fisch 54439
  • Sven Lorscheider Tier-Viez, Olewiger Strasse 175, Trier-Olwieg54295
  • Atshcel, Wallstrasse 7, Frankfurt am Main 60594
  • Lorsbacher Thal Grosse Rittergasse 49-51. Frankfurt am Main. 60595
  • Klaane Sachsehauser Neuer Wall 11. Frankfurt am Main. 60594
  • Zum Eichkatzerl Dreichstrasse 29. Frankfurt am Main. 60594
  • Klaane Sachsehauser Neuer Wall 11. Frankfurt am Main. 60594

Further links:


  • Pommedor Cider 6 St. George Street in Amsterdam. Owner Martijn de Wal 06 51761954 Twitter @pommedorcider Call first to avoid disappointment!


  • Hardangar Cider, Hardanger Saft- og Siderfabrikk, Lekve Gard, Ulvik v. Nils J. Lekve 5730 Ulvik


The two main regions of ancient cider tradition are Asturias in the west, and the Basque country to the east of the Atlantic shoreline. Natural cider in Spain in labelled ‘sidra natural’.

Recommended sidra producers and areas in Asturias:

  • Sidreria El Canu, Calle del Carmen 4, Villaviciosa
  • El Polesu, Angel Tarano 3, Cangas de Onis
  • La Sifoneria, San Pelayo, Cangas de Onis
  • Sidra Viuda de Corsino, La Riega, Nava, Asturias
  • Sidreria La Figar, La Riega, Asturias
  • SidraRoza, Carretera Villabona, Nava, Asturias
  • Aralar (Calle del Puerto, 10, San Sebastian
  • Sidreria Itxaropena Calle Embeltran, 16, San Sebastian
  • Sidreria Donostiarra Calle Embeltran, 5, San Sebastian
  • Sidreria Arriaga, Santa Maria, 13, Bilbao
  • Sagardotegi Artxanda, Artxanda, Bilbao

Further links:

Are you doing your bit?

Fruit is good for us, and not just for our health. We could all do something to help to conserve orchards, keeping and creating them as places for fruit, people and wildlife.

Eat your view!

Local fruit producers, particularly small, specialist growers – need our support. Buying local fruit and products:

  • Helps to safeguard local jobs
  • Saves energy by reducing the distance food has to travel
  • Assists local and British fruit species to survive
  • Sustains a local landscape feature
Apple Orchard

Apple Orchard at harvest time

Plant a new orchard

Many people are now looking to establish their own orchards, and area seeking traditional varieties of fruit to plant either on their own land, or in a community orchard.

Join a community orchard

In the past, orchards were the focus of village life, where families and people of all ages would come together for village meetings, festivals and fairs. Orchards are once more  becoming a local community focus, a way of bringing together busy people, young and old, newcomers and long-standing residents. The community orchard scheme helps to preserve old orchards and to create new ones for the benefit of wildlife and enjoyment of local people.

Common Ground has a ‘Community Orchards Handbook’ contains all sorts of useful guidance for groups considering starting an orchard project, including sections on writing a constitution, dealing with health and safety, insurance and tackling leases.

Care for an old orchard

An orchard may be large and productive or just a collection of a few trees in a pasture or garden. Sensitive management can balance the aims of fruit growing, amenity, landscape and wildlife. Even if the orchard is not currently producing fruit, careful pruning and remedial treatment can produce a good crop.