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[[Fhb_mch2022|<<<Back to fhb at MCH2022 main page>>>]]
[[Fhb_mch2022|<<<Back to fhb at MCH2022 main page>>>]]


[ To secure spot on this session please sign in here].
[https://dud-poll.inf.tu-dresden.de/cider_flows/ To secure spot on the session 1 please sign in here].


[[Image:Cider_selection_and_snacks_faa2017.jpg|thumb|Cider tasting at [https://voidwarranties.be/ Voidwarranties], Antwerpen]]
[https://dud-poll.inf.tu-dresden.de/cider_flows_2/ To secure spot on the session 2 please sign in here].
 
[[Image:Cider_selection_and_snacks_faa2017.jpg|thumb|Cider tasting at [https://voidwarranties.be/ Voidwarranties], Antwerpen 2017, the cider selection got much better since then]]
[[Image:Algoldor workshop 27122019.jpg|thumb|Cider workshop at 36c3]]
[[Image:Specific_density_ld032020.jpeg|thumb|Measuring specific density of cider]]
[[Image:Pressage_nettoyage_faa102019.jpg|thumb|Cleaning of apples before pressing]]
[[Image:Pressage_nettoyage_faa102019.jpg|thumb|Cleaning of apples before pressing]]
[[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:800px-Moi nuren 1600 faa05122019.jpg|thumb|Pressing apples with a friend]]
[[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] ]]
[[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 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.  
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 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.  
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.  




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! Notes
! Notes
|-
|-
|Extra Brut
|[https://cidreriejara.com/wiki/Cider_2019#Assemblage_2 Extra Brut 2019, Assemblage 2]
|[[User:Algoldor|Kvasírna Ludmila]]
|[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 2017
|extra brut, bio, hand picked, wild fermentation, season 2019
|-
|-
|Euskal Sagardoa
|[https://cidreriejara.com/wiki/Cider_2019#Assemblage_1 Brut 2019, Assemblage 1]
|[http://www.bereziartuasagardoa.com/en/ Bereziartuasagardoa]
|[https://cidreriejara.com/wiki/Main_Page Cidrerie Jara]
|2x750 ml
|Bere-Aran Extea - Ipparalde Bidea 16, 20115 - Astigarraga (Gipuzkoa), Spain
|[[User:Algoldor|Algoldor]]
|Sidra natural, made 100% from apples from Basque County, volatile acidity: 1.5-2, 6% alc.
|-
|Extra Brut
|[https://www.herout-caves.com/ Les Vergers de la Chapelle]
|2x 750 ml
|2x 750 ml
|Les Vergers de la Chapelle, 36 Route de Cantepie, 50500 Auvers, France
|Val de Saire
|[[User:Algoldor|Algoldor]]
|extra brut, biologic, smaller production, season 2016
|-
|Le Grosse Brute
|[https://www.lafermeduvastel.net/ La Ferme du Vastel]
|2x750 ml
|6 Le Hameau Vastel, Tuerthéville-Bocage, 50630, Normandie, France 
|[[User:Algoldor|Algoldor]]
|Cidre which reminds old style traditional farmer cidre which is hard to come by these days. 5% alc.
|-
|Le Paf
|[https://www.lafermeduvastel.net/ Ferme du Vastel]
|2x 750 ml
|Le Vas, Cottentan, France, Normandie
|[[User:Algoldor|Algoldor]]
|[[User:Algoldor|Algoldor]]
|demi-sec, bio, high quality, hand picked, wild fermented, season 2014
|brut, bio, hand picked, wild fermentation, season 2019
|-
|-
|Brut
|[https://cidreriejara.com/wiki/Cider_2019#cidre_calvados Cidre Calvados 2019]
|[[User:Algoldor|Kvasírna Ludmila]]
|[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 2018
|brut, bio, hand picked, wild fermentation, season 2019
|-
|Kliment Cidre Brut 2014
|[http://cidrerie.cz/ Cidrerie Kliment]
|2x750 ml
|Cidrerie Kliment Všenory, Na Návsi 37, 252 31, Praha-západ, Czech Republic
|[[User:Algoldor|Algoldor]]
|Cidre brut made in French style, 5.4% alc, bottle fermented.
|-
|Cidre Rosé
|[https://lesvergersdeducy.fr/ Les Vergers de Ducy]
|2x750 ml
|Domaine de la Flaguerie, 14250 Ducy-Sainte-Marguerite, Normandie, France
||[[User:Algoldor|Algoldor]]
|3% alc.
|-
|Cidre Fermier
|[http://www.cidrelebrun.com/ Cidre le Brun]
|2x750 ml
|Cidre Le Brun - Cidres Bigoud, Bresigon, 29720 Plovan, Bretagne, France
|[[User:Algoldor|Algoldor]]
|Demi-Sec, 4.5%, bought in big supermarket
|-
|Black Fox Cider
|[https://www.dunkertonscider.co.uk/ Dunkertons Organic Cider]
|2x+-640 ml
|London Rd, Charlton Kings, Cheltenham GL52 6UT, United Kingdom
|[[User:Algoldor|Algoldor]]
|Medium dry, sparkling, 7% alc. winner of our cidre flows at EMF2018 in UK, very nice organic cider.
|-
|-
|Poiré Domfront
|[http://pacory.eu/ Pacory, Ferme des Grimaux]
|2x750 ml
|Les Grimaux, 61350 Mantilly, Basse Normandie, France
|[[User:Algoldor|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
|[[User:Algoldor|Algoldor]]
|Traditional specialty from Bretagne, cidre fermented with honey. 13% alc.
|}
|}



Latest revision as of 10:23, 24 July 2022

<<<Back to fhb at MCH2022 main page>>>

To secure spot on the session 1 please sign in here.

To secure spot on the session 2 please sign in here.

Cider tasting at Voidwarranties, Antwerpen 2017, the cider selection got much better since then
Cider workshop at 36c3
Measuring specific density of cider
Cleaning of apples before pressing
Old apple crasher, Cider Museum Hereford
Pressing apples with a friend
Cider apples, Ferme du Vastel
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 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