Cidre flows ccccamp2019 - Revision history

Algoldor at 13:22, 8 July 2019

2019-07-08T13:22:21Z

← Older revision		Revision as of 13:22, 8 July 2019
Line 5:		Line 5:
	[[Image:Cider_selection_and_snacks_faa2017.jpg\|thumb\|right\|Cidre selection from previous event.]]		[[Image:Cider_selection_and_snacks_faa2017.jpg\|thumb\|right\|Cidre selection from previous event.]]
	[[Image:Apple_crasher_hereford_cider_museum_faa_1600_082018.jpg\|thumb\|Old apple crasher. [http://www.cidermuseum.co.uk/ Cider Museum Hereford] ]]		[[Image:Apple_crasher_hereford_cider_museum_faa_1600_082018.jpg\|thumb\|Old apple crasher. [http://www.cidermuseum.co.uk/ Cider Museum Hereford] ]]
			[[Image:Cider_tomando_el_sol_casa_de_christophe_1600_faa15122016.jpg\|thumb\|Window shopping.]]
	[[Image:Pommes_netoyage_1600_faa23112018.jpg\|thumb\|apple washing]]		[[Image:Pommes_netoyage_1600_faa23112018.jpg\|thumb\|apple washing]]
	[[~~File~~:Cider_apples_distance_ferme_du_vastel_faa112016.jpg\|thumb\|Cider apples, [http://www.lafermeduvastel.net/ Ferme du Vastel] ]]		[[Image:Cider_apples_distance_ferme_du_vastel_faa112016.jpg\|thumb\|Cider apples, [http://www.lafermeduvastel.net/ Ferme du Vastel] ]]

	This ancient alcoholic beverage has many names, cidre, cider or sidra are the most commonly used these days. It is a beverage prepared from apple juice (moût) fermented by variety of indigenous yeast and to a degree also by bacteria (malo-lactic fermentation for example). There are many different varieties and styles of ciders depending on the region of origin (for example France - Normandie versus Bretagne), 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 nine months specialized formation cidricole so I take it as a privilege to elevate the quality of this degustation to next level. 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 and more. 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, sulfides et cetera. If you have some special sample to share, your own make or something else please get in touch with me so we can plan for it or just bring it and we can taste it after finishing the official selection.		This ancient alcoholic beverage has many names, cidre, cider or sidra are the most commonly used these days. It is a beverage prepared from apple juice (moût) fermented by variety of indigenous yeast and to a degree also by bacteria (malo-lactic fermentation for example). There are many different varieties and styles of ciders depending on the region of origin (for example France - Normandie versus Bretagne), 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 nine months specialized formation cidricole so I take it as a privilege to elevate the quality of this degustation to next level. 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 and more. 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, sulfides et cetera. If you have some special sample to share, your own make or something else please get in touch with me so we can plan for it or just bring it and we can taste it after finishing the official selection.

	Please note that you are going to drink at least half litre or rather over a litre of 4-5% 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. We will document most of the ciders on the table so you will be able to track them down to the producers or distributors. Still taking notes during the session is recommended and this time we will actually prepare sheets so it is more easy for you. 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 at least and ending up in a decent plus would not offend us at all. We will have some extra ciders for donation too but we are limited by the "non commercial" style of fhb plus legal limits on import. The good news is that there will be some ciders in a [[Ccccamp_2019_bar\|fhb bar]] during the event.		Please note that you are going to drink at least half litre or rather over a litre of 4-5% 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. We will document most of the ciders on the table so you will be able to track them down to the producers or distributors. Still taking notes during the session is recommended and this time we will actually prepare sheets so it is more easy for you. 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 at least and ending up in a decent plus would not offend us at all. We will have some extra ciders for donation too but we are limited by the "non commercial" style of fhb plus legal limits on import. The good news is that there will be some ciders in a [[Ccccamp_2019_bar\|fhb bar]] during the event.

Algoldor at 13:19, 8 July 2019

2019-07-08T13:19:58Z

← Older revision		Revision as of 13:19, 8 July 2019
Line 3:		Line 3:
	[https://dudle.inf.tu-dresden.de/cidre_ccccamp2019/ To secure spot on this session please sign in here.]		[https://dudle.inf.tu-dresden.de/cidre_ccccamp2019/ To secure spot on this session please sign in here.]

			[[Image:Cider_selection_and_snacks_faa2017.jpg\|thumb\|right\|Cidre selection from previous event.]]
	[[Image:Apple_crasher_hereford_cider_museum_faa_1600_082018.jpg\|thumb\|Old apple crasher. [http://www.cidermuseum.co.uk/ Cider Museum Hereford] ]]		[[Image:Apple_crasher_hereford_cider_museum_faa_1600_082018.jpg\|thumb\|Old apple crasher. [http://www.cidermuseum.co.uk/ Cider Museum Hereford] ]]
	[[Image:Pommes_netoyage_1600_faa23112018.jpg\|thumb\|apple washing]]		[[Image:Pommes_netoyage_1600_faa23112018.jpg\|thumb\|apple washing]]

Algoldor at 13:17, 8 July 2019

2019-07-08T13:17:20Z

← Older revision		Revision as of 13:17, 8 July 2019
Line 7:		Line 7:
	[[File:Cider_apples_distance_ferme_du_vastel_faa112016.jpg\|thumb\|Cider apples, [http://www.lafermeduvastel.net/ Ferme du Vastel] ]]		[[File:Cider_apples_distance_ferme_du_vastel_faa112016.jpg\|thumb\|Cider apples, [http://www.lafermeduvastel.net/ Ferme du Vastel] ]]

	This ancient alcoholic beverage has many names, ~~cider~~, cider or sidra are the most commonly used these days. It is ~~an ancient alcoholic~~ beverage prepared from apple juice (moût) fermented by variety of indigenous yeast and to a degree also by bacteria. There are many different varieties and styles of ciders depending on the region of origin (for example France - Normandie versus Bretagne), 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 nine months specialized formation cidricole so I take it as a privilege to elevate the quality of this degustation to next level. 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 and more. 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, sulfides ~~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 so we can plan for it or just bring it and we can taste it after finishing the official selection.		This ancient alcoholic beverage has many names, cidre, cider or sidra are the most commonly used these days. It is a beverage prepared from apple juice (moût) fermented by variety of indigenous yeast and to a degree also by bacteria (malo-lactic fermentation for example). There are many different varieties and styles of ciders depending on the region of origin (for example France - Normandie versus Bretagne), 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 nine months specialized formation cidricole so I take it as a privilege to elevate the quality of this degustation to next level. 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 and more. 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, sulfides et cetera. If you have some special sample to share, your own make or something else please get in touch with me so we can plan for it or just bring it and we can taste it after finishing the official selection.

	Please note that you are going to drink at least half litre or rather over a litre of 4-5% 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. We will document most of the ciders on the table so you will be able to track them down to the producers or distributors. Still taking notes during the session is recommended and this time we will actually prepare sheets so it is more easy for you. 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 at least and ending up in a decent plus would not offend us at all.		Please note that you are going to drink at least half litre or rather over a litre of 4-5% 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. We will document most of the ciders on the table so you will be able to track them down to the producers or distributors. Still taking notes during the session is recommended and this time we will actually prepare sheets so it is more easy for you. 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 at least and ending up in a decent plus would not offend us at all. We will have some extra ciders for donation too but we are limited by the "non commercial" style of fhb plus legal limits on import. The good news is that there will be some ciders in a [[Ccccamp_2019_bar\|fhb bar]] during the event.

Algoldor at 13:11, 8 July 2019

2019-07-08T13:11:52Z

← Older revision		Revision as of 13:11, 8 July 2019
Line 1:		Line 1:
			[[Fhb_ccc2019\|<<<Back to the main page>>>]]

	[https://dudle.inf.tu-dresden.de/cidre_ccccamp2019/ To secure spot on this session please sign in here.]		[https://dudle.inf.tu-dresden.de/cidre_ccccamp2019/ To secure spot on this session please sign in here.]

Line 5:		Line 7:
	[[File:Cider_apples_distance_ferme_du_vastel_faa112016.jpg\|thumb\|Cider apples, [http://www.lafermeduvastel.net/ Ferme du Vastel] ]]		[[File:Cider_apples_distance_ferme_du_vastel_faa112016.jpg\|thumb\|Cider apples, [http://www.lafermeduvastel.net/ Ferme du Vastel] ]]

	~~Cider~~ is an ancient alcoholic beverage prepared from apple juice (moût) fermented by variety of indigenous yeast. There are many different varieties and styles of ciders depending on the region of origin (for example France - Normandie/Bretagne), 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]] ~~am now in a special~~ formation cidricole so I take it as a ~~special~~ privilege to elevate the quality of this degustation to next level. 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 so we can plan for it.		This ancient alcoholic beverage has many names, cider, cider or sidra are the most commonly used these days. It is an ancient alcoholic beverage prepared from apple juice (moût) fermented by variety of indigenous yeast and to a degree also by bacteria. There are many different varieties and styles of ciders depending on the region of origin (for example France - Normandie versus Bretagne), 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 nine months specialized formation cidricole so I take it as a privilege to elevate the quality of this degustation to next level. 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 and more. 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, sulfides 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 so we can plan for it or just bring it and we can taste it after finishing the official selection.

	Please note that you are going to drink at least half litre or rather over a litre of 4-5% 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. We will document most of the ciders on the table so you will be able to track them down. 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 us at all.		Please note that you are going to drink at least half litre or rather over a litre of 4-5% 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. We will document most of the ciders on the table so you will be able to track them down to the producers or distributors. Still taking notes during the session is recommended and this time we will actually prepare sheets so it is more easy for you. 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 at least and ending up in a decent plus would not offend us at all.

Algoldor: Created page with "[https://dudle.inf.tu-dresden.de/cidre_ccccamp2019/ To secure spot on this session please sign in here.] Image:Apple_crasher_hereford_cider_museum_faa_1600_082018.jpg|thum..."

2019-07-08T13:01:46Z

Created page with "[https://dudle.inf.tu-dresden.de/cidre_ccccamp2019/ To secure spot on this session please sign in here.] Image:Apple_crasher_hereford_cider_museum_faa_1600_082018.jpg|thum..."

New page

[https://dudle.inf.tu-dresden.de/cidre_ccccamp2019/ To secure spot on this session please sign in here.]

[[Image:Apple_crasher_hereford_cider_museum_faa_1600_082018.jpg|thumb|Old apple crasher. [http://www.cidermuseum.co.uk/ Cider Museum Hereford] ]]
[[Image:Pommes_netoyage_1600_faa23112018.jpg|thumb|apple washing]]
[[File:Cider_apples_distance_ferme_du_vastel_faa112016.jpg|thumb|Cider apples, [http://www.lafermeduvastel.net/ Ferme du Vastel] ]]

Cider is an ancient alcoholic beverage prepared from apple juice (moût) fermented by variety of indigenous yeast. There are many different varieties and styles of ciders depending on the region of origin (for example France - Normandie/Bretagne), 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]] am now in a special formation cidricole so I take it as a special privilege to elevate the quality of this degustation to next level. 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 so we can plan for it.

Please note that you are going to drink at least half litre or rather over a litre of 4-5% 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. We will document most of the ciders on the table so you will be able to track them down. 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 us at all.

← Older revision		Revision as of 13:22, 8 July 2019
Line 5:		Line 5:
	[[Image:Cider_selection_and_snacks_faa2017.jpg\|thumb\|right\|Cidre selection from previous event.]]		[[Image:Cider_selection_and_snacks_faa2017.jpg\|thumb\|right\|Cidre selection from previous event.]]
	[[Image:Apple_crasher_hereford_cider_museum_faa_1600_082018.jpg\|thumb\|Old apple crasher. [http://www.cidermuseum.co.uk/ Cider Museum Hereford] ]]		[[Image:Apple_crasher_hereford_cider_museum_faa_1600_082018.jpg\|thumb\|Old apple crasher. [http://www.cidermuseum.co.uk/ Cider Museum Hereford] ]]
			[[Image:Cider_tomando_el_sol_casa_de_christophe_1600_faa15122016.jpg\|thumb\|Window shopping.]]
	[[Image:Pommes_netoyage_1600_faa23112018.jpg\|thumb\|apple washing]]		[[Image:Pommes_netoyage_1600_faa23112018.jpg\|thumb\|apple washing]]
	[[~~File~~:Cider_apples_distance_ferme_du_vastel_faa112016.jpg\|thumb\|Cider apples, [http://www.lafermeduvastel.net/ Ferme du Vastel] ]]		[[Image:Cider_apples_distance_ferme_du_vastel_faa112016.jpg\|thumb\|Cider apples, [http://www.lafermeduvastel.net/ Ferme du Vastel] ]]

	This ancient alcoholic beverage has many names, cidre, cider or sidra are the most commonly used these days. It is a beverage prepared from apple juice (moût) fermented by variety of indigenous yeast and to a degree also by bacteria (malo-lactic fermentation for example). There are many different varieties and styles of ciders depending on the region of origin (for example France - Normandie versus Bretagne), 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 nine months specialized formation cidricole so I take it as a privilege to elevate the quality of this degustation to next level. 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 and more. 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, sulfides et cetera. If you have some special sample to share, your own make or something else please get in touch with me so we can plan for it or just bring it and we can taste it after finishing the official selection.		This ancient alcoholic beverage has many names, cidre, cider or sidra are the most commonly used these days. It is a beverage prepared from apple juice (moût) fermented by variety of indigenous yeast and to a degree also by bacteria (malo-lactic fermentation for example). There are many different varieties and styles of ciders depending on the region of origin (for example France - Normandie versus Bretagne), 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 nine months specialized formation cidricole so I take it as a privilege to elevate the quality of this degustation to next level. 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 and more. 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, sulfides et cetera. If you have some special sample to share, your own make or something else please get in touch with me so we can plan for it or just bring it and we can taste it after finishing the official selection.

	Please note that you are going to drink at least half litre or rather over a litre of 4-5% 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. We will document most of the ciders on the table so you will be able to track them down to the producers or distributors. Still taking notes during the session is recommended and this time we will actually prepare sheets so it is more easy for you. 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 at least and ending up in a decent plus would not offend us at all. We will have some extra ciders for donation too but we are limited by the "non commercial" style of fhb plus legal limits on import. The good news is that there will be some ciders in a [[Ccccamp_2019_bar\|fhb bar]] during the event.		Please note that you are going to drink at least half litre or rather over a litre of 4-5% 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. We will document most of the ciders on the table so you will be able to track them down to the producers or distributors. Still taking notes during the session is recommended and this time we will actually prepare sheets so it is more easy for you. 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 at least and ending up in a decent plus would not offend us at all. We will have some extra ciders for donation too but we are limited by the "non commercial" style of fhb plus legal limits on import. The good news is that there will be some ciders in a [[Ccccamp_2019_bar\|fhb bar]] during the event.