One of the most popular ciders in Spain is called "El Gaitero" (the bagpipe player) which can be found everywhere in Spain and which is produced in this region. However, it must not be confused with the traditional Asturian cider as it is a sparkling cider more in the way of French ciders. It is a factory produced cider, sweet and very foamy, much like lambrusco, different from the more artisan and traditional cider productions. Recently, new apple tree plantations have been started in grounds belonging to the old coal mines, once important in Asturias. At the point of pour, the Thatchers Fusion Font infuses a micro measure of the selected fruit flavour into a pint of Thatchers premium apple cider, creating one of three freshly mixed ciders. As the cider is being dispensed through the Fusion Font it delivers a unique sensory experience of flavour and aroma. Your customers get the same expertly crafted apple cider, with a freshly-mixed infusion hitting the glass as one.

Cider has been made in Chile since colonial times. [110] Southern Chile accounts for nearly all cider production in the country. Chileans make a distinction between " sidra" ("cider"), in fact, sparkling cider, and " chicha de manzana" ("apple chicha"), a homemade cider that is considered of less quality. Yes, it could well be the Year of the Apple but that’s not to say fruit-flavoured variants will not enjoy success too. So long as it’s a year for pub operators, we’ll all be happy to have a year of almost-normal trade under our belts and, if that happens, surely there are even more better times to come in the future? Zygosaccharomyces cidri, Candida pomicole, and Pichia membranifaciens have also been found to produce enzymes linked to generation of spoilage odors. [80] Festivals [ edit ]Find sources: "Cider"– news · newspapers · books · scholar · JSTOR ( July 2023) ( Learn how and when to remove this template message)

For several years Jane has been an Ambassador for Friends of Glass, the consumer-facing arm of the British Glass Association. She is an ambassador for the smart phone app ‘Pint Please’ and the ‘Long Live The Local’ pub campaign. He says if the food served at your pub is light, which would include fish, seafood or salads, you could serve an eastern counties-style cider while if the food is more robust, for example using meat, then a western counties-style cider would pair well but he stresses there are no hard and fast rules so try to keep it playful and experimental. Following the explosion of alcohol-free beers into the market it became inevitable the next innovation was likely to be a premium alcohol-free cider,” says Tom Ward, founder and chief executive of alcohol-free drinks retailer Wise Bartender.There has been a renaissance in the smaller artisanal cider producers since 2010. These now number more than a dozen across the island of Ireland and offer the consumer a broad range of differing, typically non-mainstream flavour profiles. [91] [92] Italy [ edit ] Bowers, Simon (2006-06-26). "Bulmers to take on Magners in a cider decider". The Guardian. London . Retrieved 2006-06-20. A modern cider festival is an organised event that promotes cider and (usually) perry. A variety of ciders and perries will be available for tasting and buying. Such festivals may be organised by pubs, cider producers, or cider-promoting private organisations. [ citation needed] Uses and variations [ edit ] It’s easy to enjoy this renaissance in cidermaking, whether you’re looking for a variety to accompany a meal, or you’re just enjoying a relaxing drink. Nitrogen is also a very important nutrient supporting yeast growth and fermentation in cider. Yeast require different forms of nitrogen to take up and use themselves so nitrogenous compounds are often added to apple juice. [62] The mixture of nitrogen-containing compounds that yeast can use are referred to as 'Yeast Assimilable Nitrogen', or YAN. Even though YAN can be added into juice before fermentation, there are other ways to affect the levels of nitrogen in the juice before pressing, like the maturity of the orchard or what type of fertiliser is used. [63] Using a fertiliser with a good amount of nitrogen will help the roots of apple trees; nitrogen fixing bacteria on the roots will be able to provide the tree with more nitrogen that will be able to make its way into the fruit. [64] A low crop load can also yield juices with more YAN than a high crop load because the nitrogen in more concentrated in the low number of apples instead of being distributed to many apples. [65] While a sufficient amount of YAN is good for the yeast and ensures fermentation of the sugars in the juice to alcohol, some cider makers may choose to limit nitrogen because it is the limiting factor. [66] When the yeast are starved for nitrogen, they stop fermenting and die off. [67] This can be desirable if cider makers prefer their cider to have some more sugar than alcohol in their cider. [68] However, limiting YAN should be done in moderation because too little nitrogen can lead to an increase in hydrogen sulfide (H 2S) production which is responsible for a rotten egg-like smell. [69]

And finally, Westons says outdoor occasions have gained prominence over the past two years as outlets have invested in improving outdoor spaces. Drinkers who choose venues for their outdoor areas tend to be less sensitive to price, so there’s opportunity to grow value sales via trade-up options. By the 19th century, cider referred to the expressed juice of apples, either before fermentation as sweet cider, or after fermentation, a hard cider. [21] Cider styles [ edit ] Geography and origins [ edit ] There are two broad main traditions in cider production in the UK: the West Country tradition and the eastern Kent and East Anglia tradition. The former are made using a much higher percentage of true cider apples and so are richer in tannins and sharper in flavour. Kent and East Anglia ciders tend to use a higher percentage of or are exclusively made from, culinary and dessert fruit; they tend to be clearer, more vinous and lighter in body and flavour. French cidre ( French pronunciation: [sidʁ]) is an alcoholic drink produced predominantly in Normandy and Brittany. It varies in strength from below 4% alcohol to considerably more. Cidre Doux is a sweet cider, usually up to 3% in strength. 'Demi-Sec' is 3–5% and Cidre Brut is a strong dry cider of 4.5% alcohol and above. Most French ciders are sparkling. Higher quality cider is sold in champagne-style bottles ( cidre bouché). Many ciders are sold in corked bottles, but some screw-top bottles exist.Thatchers says its Haze and Gold variants are leading the way and extolled the virtues of its 3 in 1 Fusion Font that features Dark Berry, Cloudy Lemon and Thatchers Blood Orange flavoured ciders. Cider was once very popular in northern Portugal [100] where its production was larger than wine production until the 11th century, [100] but nowadays, its popularity has decreased and it is mostly consumed in the coasts of Minho, Âncora e Lima, where it is used as a refreshment for thirst. In some festivities, it is still used rather than wine. There is also a traditional production of the drink in Madeira. He explains: “What I would really like to see is people being given the opportunity to have trials with cider and for them to explore the full opportunity. I would invite pubs to host cider festivals, whereby pubs can undertake a little bit of trial with their consumers with a range of these ciders to see which ones they enjoy. That doesn’t mean outlets should neglect more traditional dark fruit and berry flavours, which still remain popular. They should focus on offering a broad cider range that caters to different occasions and needs.”