Difference between revisions of "Cidre flows"

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(Created page with "This event is dedicated to cider, cidre, sidra or how ever you would like to call a beverage prepared by fermentation of apple juice. The fallowing description is for Cidre Fl...")
 
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This event is dedicated to cider, cidre, sidra or how ever you would like to call a beverage prepared by fermentation of apple juice. The fallowing description is for Cidre Flows run by [[User:Algoldor|Algoldor]]. The goal is to provide a selection of ciders focusing on a high quality ones but having also few "lower quality" samples for comparison, however they may be avoided depending on the event. The core of the tasting is done by French ciders, especially the Normandie region and partly Bretagne. Concerning geography we try to have at least sample or two from Spain, England, Germany and other countries, depending what interesting samples I find. From the point of view of production we have the most complicated "natural ciders" made from cider apples, they are generally bio/organic, nothing added, not filtered, most of them secondary fermented in bottle (prise de mousse naturelle). That would be the high end. There are ways of preparing from filtered ciders to pasteurized, made from eating apples, it sample by sample. I do like to include one or two poirés (perry) into the selection. Also it is custom for me now to have some cider related products like pommeau, calvados or vinegar.
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This event is dedicated to cider, cidre, sidra or how ever you would like to call a beverage prepared by fermentation of apple juice. The fallowing description is for Cidre Flows run by [[User:Algoldor|Algoldor]].  
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'''Ideology&Selection'''
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The aim of this event is both to educate people about this product in a nice and friendly social environment. I try to provide a high quality selection focusing on a really special samples, still I do like to include few "standard quality" samples for comparison (however they may be avoided depending on the event requirements). At the core of the tasting are French ciders, especially the Normandie region and partly Bretagne. Concerning geography we try to have at least sample or two from Spain, England, Czech Republic, Germany and other countries, depending what interesting samples I find. From the point of view of style of production we have the most complicated "natural ciders" made from cider apples, they are mostly bio/organic, nothing added, not filtered, most of them secondary fermented in bottle (prise de mousse naturelle). That would be the high end. Other ones are prepared with use of filtration, carbonation, pasteurization, made from eating apples and son on, each sample has unique history. I do like to include one or two poirés (perry) into the selection, it happens quite often that it is the first poiré which people had in their life. Also it is custom for me now to have some cider related products like pommeau, calvados or vinegar.
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'''Style'''

Revision as of 13:02, 28 February 2020

This event is dedicated to cider, cidre, sidra or how ever you would like to call a beverage prepared by fermentation of apple juice. The fallowing description is for Cidre Flows run by Algoldor.

Ideology&Selection The aim of this event is both to educate people about this product in a nice and friendly social environment. I try to provide a high quality selection focusing on a really special samples, still I do like to include few "standard quality" samples for comparison (however they may be avoided depending on the event requirements). At the core of the tasting are French ciders, especially the Normandie region and partly Bretagne. Concerning geography we try to have at least sample or two from Spain, England, Czech Republic, Germany and other countries, depending what interesting samples I find. From the point of view of style of production we have the most complicated "natural ciders" made from cider apples, they are mostly bio/organic, nothing added, not filtered, most of them secondary fermented in bottle (prise de mousse naturelle). That would be the high end. Other ones are prepared with use of filtration, carbonation, pasteurization, made from eating apples and son on, each sample has unique history. I do like to include one or two poirés (perry) into the selection, it happens quite often that it is the first poiré which people had in their life. Also it is custom for me now to have some cider related products like pommeau, calvados or vinegar.

Style