In one of our recent blogs we dispelled some common misconceptions about cider but it seems that there are still some more strange beliefs that we think need clarifying.
Myth 1: All Ciders Are Equal
Let’s start with a question one customer posted in response to that blog: “Is your cider made from concentrate like many supermarket ciders?” The quick answer is ‘certainly not’. Our cider is made from the fresh juice of British cider apples but that is not the only difference. Fantastic cider is made using three things: exceptional raw ingredients, time and experience. To make our authentic cider, we use locally harvested cider apples that are grown specifically for making cider. We press these to extract the fresh juice, which we then cold ferment using the second magic ingredient, time. Unlike mass-produced cider made from concentrated apple juice that can be fast-fermented at high temperatures and bottled within two weeks, our low impact cider takes a lot longer. We let it ferment and mature for at least six months, sometimes up to eighteen months. As cider ages, the tannins and polyphenols develop to give it magnificent layers and depth. We then activate the third ingredient, experience. Our cellar team has over 70 years of knowledge between them, which we use to ensure we make the right decisions at every stage of the process.
Myth 2: Cider is Easier to Make than Beer
It is this wealth of knowledge that is indispensable when dealing with the vagaries of cider production. The uninitiated have been known to suggest that making cider is easier than beer but, If anything, it’s harder. Unlike brewing beer, which can be a fairly rapid process involving boiling malted grains and hops, creating cider relies on painstakingly fermenting and ageing the juice of a variety of cider apples. Apple harvests vary massively year to year in terms of yield, apple size, quality and sugar content. The fermentation process is slow and unpredictable and authentic cider makers like us don’t hide behind added sugar or synthetic flavourings. Making great cider requires patience, experience and a deep understanding of apples, but we believe you can taste the craft in our cider.
Myth 3: Cider is Not as Sophisticated as Wine
In fact, it is the combination of craft and fruit that makes cider more akin to wine than beer, although it is commonly grouped in with the latter. We believe it is just as sophisticated as its grape based rival. Cider has terroir (the characteristic taste and flavour imparted to a wine or cider by the environment in which it is produced), tradition, craftsmanship and history stretching back centuries. Its incarnations are way more diverse than simply an alternative to your malty or hoppy pint. Just as you would select different types of wine for different events and food pairings, cider offers you a wide selection of styles. You might choose to raise a toast with a bubbly replacement such as Katja. You could plump for a rich oak-aged vintage cider like The General, that would challenge a red wine for space alongside your Sunday roast. You might be tempted by an Ice Cider, produced using a technique called icing that intensifies sweetness, flavour and alcohol content. This would pair perfectly with a cheese board as the cider alternative to a fortified wine. We like to think that there is a cider alternative for every occasion.
Testing out our Theories
We know that our range of authentic ciders offers a worthy challenge to any beer or wine and is deserving of the same respect but we challenge you to test out our theory. Pick a beer or wine drinking moment and try swapping your usual choice for one of our fabulous ciders. If you need some guidance have a look at our suggestions for Perfect Pairings for BBQ Season or Perfect Date Night Pairings for Cider Lovers. We think that you will be pleasantly surprised and we would love to hear if you find a new favourite pairing.
