Cidre flows mch2022
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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 one of my favourite 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.
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 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 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.
List of Ciders
| Cidre Name | Producer | Amount | Country of origin | Person Trafficking it | Notes |
|---|---|---|---|---|---|
| Extra Brut | Kvasírna Ludmila | 2x 750 ml | Val de Saire | Algoldor | extra brut, bio, hand picked, wild fermentation, season 2017 |
| Euskal Sagardoa | Bereziartuasagardoa | 2x750 ml | Bere-Aran Extea - Ipparalde Bidea 16, 20115 - Astigarraga (Gipuzkoa), Spain | Algoldor | Sidra natural, made 100% from apples from Basque County, volatile acidity: 1.5-2, 6% alc. |
| Extra Brut | Les Vergers de la Chapelle | 2x 750 ml | Les Vergers de la Chapelle, 36 Route de Cantepie, 50500 Auvers, France | Algoldor | extra brut, biologic, smaller production, season 2016 |
| Le Grosse Brute | La Ferme du Vastel | 2x750 ml | 6 Le Hameau Vastel, Tuerthéville-Bocage, 50630, Normandie, France | Algoldor | Cidre which reminds old style traditional farmer cidre which is hard to come by these days. 5% alc. |
| Le Paf | Ferme du Vastel | 2x 750 ml | Le Vas, Cottentan, France, Normandie | Algoldor | demi-sec, bio, high quality, hand picked, wild fermented, season 2014 |
| Brut | Kvasírna Ludmila | 2x 750 ml | Val de Saire | Algoldor | brut, bio, hand picked, wild fermentation, season 2018 |
| Kliment Cidre Brut 2014 | Cidrerie Kliment | 2x750 ml | Cidrerie Kliment Všenory, Na Návsi 37, 252 31, Praha-západ, Czech Republic | Algoldor | Cidre brut made in French style, 5.4% alc, bottle fermented. |
| Cidre Rosé | Les Vergers de Ducy | 2x750 ml | Domaine de la Flaguerie, 14250 Ducy-Sainte-Marguerite, Normandie, France | Algoldor | 3% alc. |
| Cidre Fermier | Cidre le Brun | 2x750 ml | Cidre Le Brun - Cidres Bigoud, Bresigon, 29720 Plovan, Bretagne, France | Algoldor | Demi-Sec, 4.5%, bought in big supermarket |
| Black Fox Cider | Dunkertons Organic Cider | 2x+-640 ml | London Rd, Charlton Kings, Cheltenham GL52 6UT, United Kingdom | Algoldor | Medium dry, sparkling, 7% alc. winner of our cidre flows at EMF2018 in UK, very nice organic cider. |
| Poiré Domfront | Pacory, Ferme des Grimaux | 2x750 ml | Les Grimaux, 61350 Mantilly, Basse Normandie, France | Algoldor | Fourth generation of brewers making local Domfront regional Poiré. 4% alc, bottle fermented. |
| Chouchen Hydromel de Bretagne | 2x750 ml | E.A.R.L du Ienen - Kervihern, F 56550 Locoal Mendon | Algoldor | Traditional specialty from Bretagne, cidre fermented with honey. 13% alc. |
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