All posts tagged: thatchers

This infographic of ‘periodic table of apples’ – has nice information if you are looking for which apples to select for cider making. 

Much like a brewer has hops to give beer it’s unique character, flavour – cider, desert and cooking apples, and nothing else are used in fermenting the juice into traditional cider

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Here’s news of a cider that you’ll soon see in pubs and shops in and around the Surrey area from this month.

There has been a plague of so called ciders being released by the big breweries, that are anything but cider – merely flavoured syrup.

This one is different – in that this cider is the real thing, very tasty and thought about carefully by the team at Hogsback. Hence the worthiness of it being posted on the Real Cider blog.

 

cider

What’s it taste like?

When you look at it first in a glass, you can see the cloudy ‘hazy hog’ appearance.

Reminiscent of cidre bouche.. it has a light farmyard aroma to it, always a good sign that the correct apples and a suitable traditional fermentation process has taken place.

Mellow at first taste with richness of tannins hitting the back of the tongue on the aftertaste. Very smooth and makes you want to have another taste.

At 5% ABV the cider is made from bittersweet apples onsite at Thatchers in Somerset.

The difference with this cider is that further apple juice is added post fermentation for slight extra sweetness, and the naturally cloudy appearance.

The launch event in London this week also gave us a chance to catch up with Hogsback’s head brewer, sales team and Chairman Rupert Thompson. Rupert gave an open and frank presentation on their belief of doing something which other cider makers are not doing in UK, as they have been with their beers over the last 21 years.

Look out for Hazy Hog, I think you’ll like it.

CiderCompetitionWe’ve had the regional cider and perry award, then the National Cider and Perry Awards, now we have the results for the largest cider award of the year.

The results of the International Cider & Perry Competition held at the Cider Museum in Hereford on Wednesday 12th May 2010 are as follows.

The judges were:

Mr. John Thatcher of Thatchers Cider;
Mr. James Crowden, Author & Poet and
Mr. Nicholas Bulmer, Master Distiller.

A total of 110 entries were received from 30 cidermakers from throughout the United Kingdom.

Overall Champion  – Gwynt-y-Ddraig Cider, Pontypridd, Mid Glamorgan (Medium Cider)

Class 1 – Dry Cider

  1. H. Weston & Sons Ltd., Much Marcle, Herefordshire
  2. Ross-on-Wye Cider & Perry Co. Ltd., Peterstow, Herefordshire
  3. Mr. Stuart Cooper, Checkley, Hereford

Class 2 – Medium Cider

  1. Gwynt-y-Ddraig Welsh Cider & Perry Co., Pontypridd, Mid Glamorgan
  2. Gwatkin Cider Co. Ltd., Abbey Dore, Herefordshire
  3. The Amazing Cider Company, Kynaston, Ledbury, Herefordshire

Class 3 – Sweet Cider

  1. Gwatkin Cider Co. Ltd., Abbey Dore, Herefordshire
  2. Rosie’s Triple D Cider, Llandegla, Wrexham, Denbighshire
  3. Ross-on-Wye Cider & Perry Co Ltd, Peterstow, Herefordshire

Class 4 – Perry

  1. Joint First Burrow Hill Cider, Martock, Somerset & Gwatkin Cider Co. Ltd., Abbey Dore, Herefordshire
  2. H. Weston & Sons Ltd., Much Marcle, Herefordshire

Class 5 – Single Variety Cider

  • No prizes awarded.

Class 6 – In-Bottle Fermented Cider or Perry

  1. Joint First Oliver’s Cider & Perry Ltd, Ocle Pychard, Herefordshire & Once Upon A Tree, Putley, Ledbury, Herefordshire

Class 7 – Best Presented Packaged Cider or Perry

  1. Ashridge Cider, Totnes, Devon
  2. Oliver’s Cider & Perry Ltd, Ocle Pychard, Herefordshire
  3. Gwynt-y-Ddraig Cider, Pontypridd, Mid Glamorgan

Want to know what the terms and conditions are for entering such a prestigious award?

CONDITIONS
1. All entries to be Cider or Perry, made from not less than 75% cider apples or
perry pears, which must be naturally matured.  Addition of sulphur dioxide is
permitted.  Cider and Perry may be sweetened with sugar only.
2. Not more than 1 entry per class per entrant permitted.
3. Entries for Classes 1-5 to be presented in one-gallon clear glass demijohns,
bearing a tie-on label stating name and class number. Entries for Class 5 to
state the variety of apple used. In all cases corks only should be used but not
wired down. Entries may, if necessary, be submitted in bottles to be decanted
into demijohns on the day of the judging.  In this case, sufficient bottles must
be supplied to provide approximately 4.5 litres of product.
4. Class 6 entries to be contained in bottles with tie-on label.  Corks should be
wired down and bottles should conform to safety standards i.e. toughened
glass, with a punt (e.g. Champagne-type bottle).  Entries with crown caps will
NOT be accepted.
5. Class 7 entries to be presented in retail dress (contained in bottles,
capped/corked and labelled, or contained in cans) to be judged on presentation
only.
6. All entry forms and fees must be received by the Cider Museum by 4th
May 2010.
7. Entries to be delivered to the Cider Museum, 21 Ryelands Street, Hereford by
12 noon on Tuesday, 11th May 2010.  No late entries will be accepted.
N.B.  Overseas entries to be submitted ‘duty paid’.
8. Cider and Perry must be the product of the entrant and not obtained from
elsewhere.
9. The Judges’ decision will be final.
10. The Judges reserve the right not to award a prize or certificate if, for example,
it is considered that the entries do not meet the required standard.
N.B.  It is requested that Prize Exhibits should remain on display at the Museum until
Tuesday, 18th May 2010.
All other cider and perry to be collected from the Museum by 5.00 pm on Wednesday
12th May 2010. Entries remaining after that date will be disposed of at the discretion
of the Museum Director.
  1. All entries to be Cider or Perry, made from not less than 75% cider apples or perry pears, which must be naturally matured.  Addition of sulphur dioxide is permitted.  Cider and Perry may be sweetened with sugar only.
  2. Not more than 1 entry per class per entrant permitted.
  3. Entries for Classes 1-5 to be presented in one-gallon clear glass demijohns, bearing a tie-on label stating name and class number. Entries for Class 5 to state the variety of apple used. In all cases corks only should be used but not wired down. Entries may, if necessary, be submitted in bottles to be decanted into demijohns on the day of the judging.  In this case, sufficient bottles must be supplied to provide approximately 4.5 litres of product.
  4. Class 6 entries to be contained in bottles with tie-on label.  Corks should be wired down and bottles should conform to safety standards i.e. toughened glass, with a punt (e.g. Champagne-type bottle).  Entries with crown caps will NOT be accepted.
  5. Class 7 entries to be presented in retail dress (contained in bottles, capped/corked and labelled, or contained in cans) to be judged on presentation only.
  6. Cider and Perry must be the product of the entrant and not obtained from elsewhere.
  7. The Judges’ decision will be final.
  8. The Judges reserve the right not to award a prize or certificate if, for example, it is considered that the entries do not meet the required standard.