https://foodhackingbase.org/index.php?action=history&feed=atom&title=Cidre_flows_36c3Cidre flows 36c3 - Revision history2026-04-24T15:29:06ZRevision history for this page on the wikiMediaWiki 1.39.12https://foodhackingbase.org/index.php?title=Cidre_flows_36c3&diff=3739&oldid=prevAlgoldor at 10:47, 10 December 20192019-12-10T10:47:49Z<p></p>
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</table>Algoldorhttps://foodhackingbase.org/index.php?title=Cidre_flows_36c3&diff=3738&oldid=prevAlgoldor at 10:41, 10 December 20192019-12-10T10:41:02Z<p></p>
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</table>Algoldorhttps://foodhackingbase.org/index.php?title=Cidre_flows_36c3&diff=3606&oldid=prevAlgoldor at 14:24, 1 December 20192019-12-01T14:24:56Z<p></p>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|Bere-Aran Extea - Ipparalde Bidea 16, 20115 - Astigarraga (Gipuzkoa), Spain</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|Bere-Aran Extea - Ipparalde Bidea 16, 20115 - Astigarraga (Gipuzkoa), Spain</div></td></tr>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|[[User:Algoldor|Algoldor]]</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|[[User:Algoldor|Algoldor]]</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|Sidra natural, made 100% from apples from Basque County, volatile acidity: 1.5-2, 6% alc.</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|Sidra natural, made 100% from apples from Basque County, volatile acidity: 1.5-2, 6% alc.</div></td></tr>
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</table>Algoldorhttps://foodhackingbase.org/index.php?title=Cidre_flows_36c3&diff=3605&oldid=prevAlgoldor at 13:56, 1 December 20192019-12-01T13:56:46Z<p></p>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Pressage_nettoyage_faa102019.jpg|thumb|Cleaning of apples before pressing]]</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Pressage_nettoyage_faa102019.jpg|thumb|Cleaning of apples before pressing]]</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Apple_crasher_hereford_cider_museum_faa_1600_082018.jpg|thumb|Old apple crasher. [http://www.cidermuseum.co.uk/ Cider Museum Hereford] ]]</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Apple_crasher_hereford_cider_museum_faa_1600_082018.jpg|thumb|Old apple crasher. [http://www.cidermuseum.co.uk/ Cider Museum Hereford] ]]</div></td></tr>
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</table>Algoldorhttps://foodhackingbase.org/index.php?title=Cidre_flows_36c3&diff=3604&oldid=prevAlgoldor at 13:53, 1 December 20192019-12-01T13:53:42Z<p></p>
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</table>Algoldorhttps://foodhackingbase.org/index.php?title=Cidre_flows_36c3&diff=3603&oldid=prevAlgoldor at 13:53, 1 December 20192019-12-01T13:53:09Z<p></p>
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</table>Algoldorhttps://foodhackingbase.org/index.php?title=Cidre_flows_36c3&diff=3602&oldid=prevAlgoldor at 13:52, 1 December 20192019-12-01T13:52:03Z<p></p>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Apple_crasher_hereford_cider_museum_faa_1600_082018.jpg|thumb|Old apple crasher. [http://www.cidermuseum.co.uk/ Cider Museum Hereford] ]]</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Apple_crasher_hereford_cider_museum_faa_1600_082018.jpg|thumb|Old apple crasher. [http://www.cidermuseum.co.uk/ Cider Museum Hereford] ]]</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[File:Cider_apples_distance_ferme_du_vastel_faa112016.jpg|thumb|Cider apples, [http://www.lafermeduvastel.net/ Ferme du Vastel] ]]</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[File:Cider_apples_distance_ferme_du_vastel_faa112016.jpg|thumb|Cider apples, [http://www.lafermeduvastel.net/ Ferme du Vastel] ]]</div></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>[[Pressage_pressoir_mout_faa102019.jpg|thumb|Pressing the moût]]</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>[[<ins style="font-weight: bold; text-decoration: none;">Image:</ins>Pressage_pressoir_mout_faa102019.jpg|thumb|Pressing the moût]]</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>The origins of cider are ancient. It is an alcoholic beverage prepared from apple juice (moût) fermented by variety of indigenous yeast (traditional way). There are many different varieties and styles of ciders depending on the region of origin, for example in France we have various regions in Normandie versus the different regions in Bretagne, which differ considerably. The brews are specific depending on blend of different apples or more rare mono varietal ciders, traditionally fermented in the bottle (la prise de mousse naturelle) and we could go on and on. I [[User:Algoldor|Algoldor]] have finished la formation cidricole on the institute le Robillard and I'm going to apply what I've learned to make this tasting as good as possible. Please be aware time is limited so is therefore the amount of theory which I can share with you at this occasion. We will talk about history of cidre making, today's situation, it's future and of course we will taste variety of high and also few lower quality products to get the spectrum right. This session will walk you through the basics. You will learn what you should be focusing on when tasting the beverage, what to expect based on what do you read on the label on the bottle - sweetness, bitterness/tardiness, acidity, pasteurization etc. depending on the region et cetera. If you have some special sample to share, your own make or something else please get in touch with me in advance so we can plan for it. </div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>The origins of cider are ancient. It is an alcoholic beverage prepared from apple juice (moût) fermented by variety of indigenous yeast (traditional way). There are many different varieties and styles of ciders depending on the region of origin, for example in France we have various regions in Normandie versus the different regions in Bretagne, which differ considerably. The brews are specific depending on blend of different apples or more rare mono varietal ciders, traditionally fermented in the bottle (la prise de mousse naturelle) and we could go on and on. I [[User:Algoldor|Algoldor]] have finished la formation cidricole on the institute le Robillard and I'm going to apply what I've learned to make this tasting as good as possible. Please be aware time is limited so is therefore the amount of theory which I can share with you at this occasion. We will talk about history of cidre making, today's situation, it's future and of course we will taste variety of high and also few lower quality products to get the spectrum right. This session will walk you through the basics. You will learn what you should be focusing on when tasting the beverage, what to expect based on what do you read on the label on the bottle - sweetness, bitterness/tardiness, acidity, pasteurization etc. depending on the region et cetera. If you have some special sample to share, your own make or something else please get in touch with me in advance so we can plan for it. </div></td></tr>
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</table>Algoldorhttps://foodhackingbase.org/index.php?title=Cidre_flows_36c3&diff=3601&oldid=prevAlgoldor at 13:51, 1 December 20192019-12-01T13:51:23Z<p></p>
<table style="background-color: #fff; color: #202122;" data-mw="interface">
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<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 13:51, 1 December 2019</td>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[https://dudle.inf.tu-dresden.de/cidreflows35c3/ To secure spot on this session please sign in here.] </div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[https://dudle.inf.tu-dresden.de/cidreflows35c3/ To secure spot on this session please sign in here.] </div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">[[Image:Pressage_nettoyage_faa102019.jpg|thumb|Cleaning of apples before pressing]]</ins></div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Apple_crasher_hereford_cider_museum_faa_1600_082018.jpg|thumb|Old apple crasher. [http://www.cidermuseum.co.uk/ Cider Museum Hereford] ]]</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Apple_crasher_hereford_cider_museum_faa_1600_082018.jpg|thumb|Old apple crasher. [http://www.cidermuseum.co.uk/ Cider Museum Hereford] ]]</div></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del style="font-weight: bold; text-decoration: none;">[[Image:Pommes_netoyage_1600_faa23112018.jpg|thumb|apple washing]]</del></div></td><td colspan="2" class="diff-side-added"></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[File:Cider_apples_distance_ferme_du_vastel_faa112016.jpg|thumb|Cider apples, [http://www.lafermeduvastel.net/ Ferme du Vastel] ]]</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[File:Cider_apples_distance_ferme_du_vastel_faa112016.jpg|thumb|Cider apples, [http://www.lafermeduvastel.net/ Ferme du Vastel] ]]</div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">[[Pressage_pressoir_mout_faa102019.jpg|thumb|Pressing the moût]]</ins></div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>The origins of cider are ancient. It is an alcoholic beverage prepared from apple juice (moût) fermented by variety of indigenous yeast (traditional way). There are many different varieties and styles of ciders depending on the region of origin, for example in France we have various regions in Normandie versus the different regions in Bretagne, which differ considerably. The brews are specific depending on blend of different apples or more rare mono varietal ciders, traditionally fermented in the bottle (la prise de mousse naturelle) and we could go on and on. I [[User:Algoldor|Algoldor]] have finished la formation cidricole on the institute le Robillard and I'm going to apply what I've learned to make this tasting as good as possible. Please be aware time is limited so is therefore the amount of theory which I can share with you at this occasion. We will talk about history of cidre making, today's situation, it's future and of course we will taste variety of high and also few lower quality products to get the spectrum right. This session will walk you through the basics. You will learn what you should be focusing on when tasting the beverage, what to expect based on what do you read on the label on the bottle - sweetness, bitterness/tardiness, acidity, pasteurization etc. depending on the region et cetera. If you have some special sample to share, your own make or something else please get in touch with me in advance so we can plan for it. </div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>The origins of cider are ancient. It is an alcoholic beverage prepared from apple juice (moût) fermented by variety of indigenous yeast (traditional way). There are many different varieties and styles of ciders depending on the region of origin, for example in France we have various regions in Normandie versus the different regions in Bretagne, which differ considerably. The brews are specific depending on blend of different apples or more rare mono varietal ciders, traditionally fermented in the bottle (la prise de mousse naturelle) and we could go on and on. I [[User:Algoldor|Algoldor]] have finished la formation cidricole on the institute le Robillard and I'm going to apply what I've learned to make this tasting as good as possible. Please be aware time is limited so is therefore the amount of theory which I can share with you at this occasion. We will talk about history of cidre making, today's situation, it's future and of course we will taste variety of high and also few lower quality products to get the spectrum right. This session will walk you through the basics. You will learn what you should be focusing on when tasting the beverage, what to expect based on what do you read on the label on the bottle - sweetness, bitterness/tardiness, acidity, pasteurization etc. depending on the region et cetera. If you have some special sample to share, your own make or something else please get in touch with me in advance so we can plan for it. </div></td></tr>
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</table>Algoldorhttps://foodhackingbase.org/index.php?title=Cidre_flows_36c3&diff=3598&oldid=prevAlgoldor at 13:43, 1 December 20192019-12-01T13:43:58Z<p></p>
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<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 13:43, 1 December 2019</td>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>The origins of cider are ancient. It is an alcoholic beverage prepared from apple juice (moût) fermented by variety of indigenous yeast (traditional way). There are many different varieties and styles of ciders depending on the region of origin, for example in France we have various regions in Normandie versus the different regions in Bretagne, which differ considerably. The brews are specific depending on blend of different apples or more rare mono varietal ciders, traditionally fermented in the bottle (la prise de mousse naturelle) and we could go on and on. I [[User:Algoldor|Algoldor]] have finished la formation cidricole on the institute le Robillard and I'm going to apply what I've learned to make this tasting as good as possible. Please be aware time is limited so is therefore the amount of theory which I can share with you at this occasion. We will talk about history of cidre making, today's situation, it's future and of course we will taste variety of high and also few lower quality products to get the spectrum right. This session will walk you through the basics. You will learn what you should be focusing on when tasting the beverage, what to expect based on what do you read on the label on the bottle - sweetness, bitterness/tardiness, acidity, pasteurization etc. depending on the region et cetera. If you have some special sample to share, your own make or something else please get in touch with me in advance so we can plan for it. </div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>The origins of cider are ancient. It is an alcoholic beverage prepared from apple juice (moût) fermented by variety of indigenous yeast (traditional way). There are many different varieties and styles of ciders depending on the region of origin, for example in France we have various regions in Normandie versus the different regions in Bretagne, which differ considerably. The brews are specific depending on blend of different apples or more rare mono varietal ciders, traditionally fermented in the bottle (la prise de mousse naturelle) and we could go on and on. I [[User:Algoldor|Algoldor]] have finished la formation cidricole on the institute le Robillard and I'm going to apply what I've learned to make this tasting as good as possible. Please be aware time is limited so is therefore the amount of theory which I can share with you at this occasion. We will talk about history of cidre making, today's situation, it's future and of course we will taste variety of high and also few lower quality products to get the spectrum right. This session will walk you through the basics. You will learn what you should be focusing on when tasting the beverage, what to expect based on what do you read on the label on the bottle - sweetness, bitterness/tardiness, acidity, pasteurization etc. depending on the region et cetera. If you have some special sample to share, your own make or something else please get in touch with me in advance so we can plan for it. </div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Please note that you are going to drink at least half liter or rather over a liter of 4-6% beverages in an average (plus some specials) so you will feel it. We will have of course something to eat during the session so that should help, however you are not driving afterwards that is for sure. We will document most of the ciders on the table so you will be able to track them down, I will write half of them down in advance the rest during or after the event. Still taking notes during the session is recommended. This workshop is based on donation at your will no one turned away for lack of funds creed. However please keep in mind that samples and ingredients for this event will be around 150-200 eu and ending up in a decent plus would not offend me at all because it would help me to cover costs related to my presence at this event. I'll have some extra quantity of my ciders for the ones who are especially devoted, they will be for suggested donation. </div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Please note that you are going to drink at least half liter or rather over a liter of 4-6% beverages in an average (plus some specials) so you will feel it<ins style="font-weight: bold; text-decoration: none;">. We will have around fifteen basic samples and after that we will go on if we wish (so far we always wished ...)</ins>. We will have of course something to eat during the session so that should help, however you are not driving afterwards that is for sure. We will document most of the ciders on the table so you will be able to track them down, I will write half of them <ins style="font-weight: bold; text-decoration: none;">or so </ins>down in advance the rest during or after the event. Still taking notes during the session is recommended. This workshop is based on donation at your will no one turned away for lack of funds creed. However please keep in mind that samples and ingredients for this event will be around 150-200 eu and ending up in a decent plus would not offend me at all because it would help me to cover costs related to my presence at this event. I'll have some extra quantity of my ciders for the ones who are especially devoted, they will be for suggested donation. </div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
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</table>Algoldorhttps://foodhackingbase.org/index.php?title=Cidre_flows_36c3&diff=3597&oldid=prevAlgoldor at 13:41, 1 December 20192019-12-01T13:41:35Z<p></p>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|extra brut, bio, hand picked, wild fermentation, season 2017</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|extra brut, bio, hand picked, wild fermentation, season 2017</div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">|-</ins></div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">|Euskal Sagardoa</ins></div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">|[http://www.bereziartuasagardoa.com/en/ Bereziartuasagardoa]</ins></div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">|Bere-Aran Extea - Ipparalde Bidea 16, 20115 - Astigarraga (Gipuzkoa), Spain</ins></div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">|2x750 ml</ins></div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">|[[User:Algoldor|Algoldor]]</ins></div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">|Sidra natural, made 100% from apples from Basque County, volatile acidity: 1.5-2, 6% alc.</ins></div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|-</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|-</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|Extra Brut</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|Extra Brut</div></td></tr>
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</table>Algoldor