Cidre flows mch2022: Difference between revisions
(Created page with "<<<Back to fhb at MCH2022 main page>>> [ To secure spot on this session please sign in here]. Image:Cider_selection_and_snacks_faa2017.jpg|thumb|Cider tast...") |
No edit summary |
||
| Line 9: | Line 9: | ||
[[Image:Pressage_pressoir_mout_faa102019.jpg|thumb|Pressing the moût]] | [[Image:Pressage_pressoir_mout_faa102019.jpg|thumb|Pressing the moût]] | ||
The origins of cider are lost in the mists of our ancient history. We know it has been around since Roman times for sure, however it was poiré, fermented alcoholic drink made from pears which they preferred. The are notes over the pre-medieval medieval texts about alcoholic drinks prepared from apples in Iberian peninsula, in Frank Reich made by monks from wild apples and tree saps, developing later on especially in France around 12th and 13th century in to a well organized activity which in it's peak, around 18th and 19th century was over passing production of wine and beer in many regions. So what should we consider cider these days? 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 oak or chestnut barrels (tonneau) or later on after first world war in the bottle (la prise de mousse naturelle) and we could go on and on. I [[User:Algoldor|Algoldor]] am into the ciders for nearly two decades, it is | The origins of cider are lost in the mists of our ancient history. We know it has been around since Roman times for sure, however it was poiré, fermented alcoholic drink made from pears which they preferred. The are notes over the pre-medieval medieval texts about alcoholic drinks prepared from apples in Iberian peninsula, in Frank Reich made by monks from wild apples and tree saps, developing later on especially in France around 12th and 13th century in to a well organized activity which in it's peak, around 18th and 19th century was over passing production of wine and beer in many regions. So what should we consider cider these days? 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 oak or chestnut barrels (tonneau) or later on after first world war in the bottle (la prise de mousse naturelle) and we could go on and on. I [[User:Algoldor|Algoldor]] am into the ciders for nearly two decades, it is my favourite alcoholic beverage. I decided to make cider as a profession, moving to cider production region of Normandie in France for five years, where I also got formed as cidrie on the institute [https://cfppa.le-robillard.fr/formation/certificat-de-specialisation-production-cidricole/ le Robillard] and I'm going to apply the experience which I gathered so far 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. | ||
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 around fifteen basic samples and after that we will go on if we wish (so far we always wished ...). We will have | 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 around fifteen basic samples and after that we will go on if we wish (so far we always wished ...). We will have something to eat during the session so that should help, however you are not driving any motorized form of transport 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 or so 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 or exchange. | ||
| Line 23: | Line 23: | ||
! Notes | ! Notes | ||
|- | |- | ||
|Extra Brut | |[https://cidreriejara.com/wiki/Cider_2019#Assemblage_2 Extra Brut 2019, Assemblage 2] | ||
|[ | |[https://cidreriejara.com/wiki/Main_Page Cidrerie Jara] | ||
|2x 750 ml | |2x 750 ml | ||
|Val de Saire | |Val de Saire, Normandie, France | ||
|[[User:Algoldor|Algoldor]] | |[[User:Algoldor|Algoldor]] | ||
|extra brut, bio, hand picked, wild fermentation, season | |extra brut, bio, hand picked, wild fermentation, season 2019 | ||
|- | |- | ||
|[https://cidreriejara.com/wiki/Cider_2019#Assemblage_1 Brut 2019, Assemblage 1] | |||
|[ | |[https://cidreriejara.com/wiki/Main_Page Cidrerie Jara] | ||
|[https:// | |||
|2x 750 ml | |2x 750 ml | ||
| | |Val de Saire | ||
|[[User:Algoldor|Algoldor]] | |[[User:Algoldor|Algoldor]] | ||
| | |brut, bio, hand picked, wild fermentation, season 2019 | ||
|- | |- | ||
|[https://cidreriejara.com/wiki/Cider_2019#cidre_calvados Cidre Calvados 2019] | |||
|[https:// | |[https://cidreriejara.com/wiki/Main_Page Cidrerie Jara] | ||
|[ | |||
|2x 750 ml | |2x 750 ml | ||
|Val de Saire | |Val de Saire | ||
|[[User:Algoldor|Algoldor]] | |[[User:Algoldor|Algoldor]] | ||
|brut, bio, hand picked, wild fermentation, season | |brut, bio, hand picked, wild fermentation, season 2019 | ||
|- | |- | ||
|} | |} | ||
Revision as of 13:42, 22 June 2022
<<<Back to fhb at MCH2022 main page>>>
[ To secure spot on this session please sign in here].
The origins of cider are lost in the mists of our ancient history. We know it has been around since Roman times for sure, however it was poiré, fermented alcoholic drink made from pears which they preferred. The are notes over the pre-medieval medieval texts about alcoholic drinks prepared from apples in Iberian peninsula, in Frank Reich made by monks from wild apples and tree saps, developing later on especially in France around 12th and 13th century in to a well organized activity which in it's peak, around 18th and 19th century was over passing production of wine and beer in many regions. So what should we consider cider these days? 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 oak or chestnut barrels (tonneau) or later on after first world war in the bottle (la prise de mousse naturelle) and we could go on and on. I Algoldor am into the ciders for nearly two decades, it is my favourite alcoholic beverage. I decided to make cider as a profession, moving to cider production region of Normandie in France for five years, where I also got formed as cidrie on the institute le Robillard and I'm going to apply the experience which I gathered so far 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.
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 around fifteen basic samples and after that we will go on if we wish (so far we always wished ...). We will have something to eat during the session so that should help, however you are not driving any motorized form of transport 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 or so 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 or exchange.
List of Ciders
| Cidre Name | Producer | Amount | Country of origin | Person Trafficking it | Notes |
|---|---|---|---|---|---|
| Extra Brut 2019, Assemblage 2 | Cidrerie Jara | 2x 750 ml | Val de Saire, Normandie, France | Algoldor | extra brut, bio, hand picked, wild fermentation, season 2019 |
| Brut 2019, Assemblage 1 | Cidrerie Jara | 2x 750 ml | Val de Saire | Algoldor | brut, bio, hand picked, wild fermentation, season 2019 |
| Cidre Calvados 2019 | Cidrerie Jara | 2x 750 ml | Val de Saire | Algoldor | brut, bio, hand picked, wild fermentation, season 2019 |
Interesting Cidre Related Pages
http://www.cider.org.uk/ pages of specialist Andrew Lea
http://www.ciderroute.co.uk/cider-producers/ places to visit around Hereford.
https://herefordcamra.org.uk/cider.htm#list list of ciders in Hereford region.
https://www.cambridgebeerfestival.com/products/cbf44-cider/ famous UK beer festival which also offers some ciders.
http://cfppa.le-robillard.fr/ french research and educational cidre institute le Robillard