Inch's Apple Cider Can, 6x 4 x 440ml (24x440ml)

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Find sources: "Cider"– news · newspapers · books · scholar · JSTOR ( July 2023) ( Learn how and when to remove this template message) With gathering evidence of its adverse social effects that were becoming apparent, Heineken, the new owners of Scottish Courage, wished to distance themselves from the perceived negative impression of White Lightning. The price was gradually increased and the strength was finally reduced to 5.5% in May 2009. [2] [1] Production discontinued [ edit ]

The cognates in the different Romance languages: Spanish, Portuguese sidra, Italian sidro, etc., [24] in the Germanic languages: German Zider, [25] etc. are all from French [24] and Breton chistr, Welsh seidr (through an English form) probably too. As summer approaches, ciders are always popular at pubs and Cook recommends potentially hosting cider festivals, which could be the method of drawing craft beer drinkers into the cider category. 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. Non-alcoholic, apple-flavoured carbonated drinks are popular in the country, with local brands such as Mehran Bottler's Apple Sidra and Murree Brewery's Big Apple in the market. Britain is one of the world’s leading producers of cider, with fifty-six percent of all the apples grown in the UK used to create it – so it’s no surprise that we also produce the most diverse range of styles. Cider has refreshed the palates of countless Britons for millennia, but if you asked a person in the street how cider is made they would invariably say that it was brewed. It’s not – cider is made by pressing apples and fermenting the juice, more akin to wine than beer.

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one small (125 ml) glass of wine at 9% is one unit - however a 175ml glass of red or white wine is around 2 units Once the apples are gathered from trees in orchards they are scratted (ground down) into a pulp. Historically this was done using pressing stones with circular troughs, or by a cider mill. Cider mills were traditionally driven by the hand, water-mill, or horse-power. In modern times, they are likely to be powered by electricity. The pulp is then transferred to a cider press where the juice is extracted. Cider has been made in Australia since its early settlement. Primarily this production has been for limited local usage, with national commercial distribution and sales dominated by three brands: Mercury Cider, Strongbow and Willie Smith's. Westons said: “The year of the apple is upon us and it is premium and crafted apple ciders that will be the driving forces for growth in 2022, as on-trade outlets ready themselves for a continued rebalancing of value and volume sales, which will swing further in their favour over the next 12 months.” Cider consumers are predominantly younger, visit pubs, bars and restaurants more frequently, and spend more on food and drink per month than the average British consumer so that is set to be the case still in 2022.

The third choice would be a flavoured cider because it’s such an important part of the UK category today. Not all flavoured ciders have to be fruit ciders even though the vast majority are. I want to demonstrate fruit ciders don’t have to be incredibly sweet with artificial colours, flavours and aromas – you can actually use real fruits in clever quantities that marry and work with the ciders. Also, it doesn’t have to be dark fruit, of course, you could use elderflower or use something like hops, for example.” Jane was the UK’s first accredited Pommelier (cider sommelier) and Britain's first Beer Sommelier of the Year. She is the instigator and driving force of the UK’s annual national beer day – Beer Day Britain (15 June 15). She is a former Imbibe Magazine Drinks Educator of the Year. For her beer work she was awarded the title Outstanding Individual Achievement in Beer from the Beer & Cider Marketing Awards, and a Lifetime Achievement Award from Britain’s All Party Parliamentary Beer Group.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. The acids in cider play a vital role in both the cider making process and in the final flavour of a finished cider. They are present in both apples and cider, and add a sour taste and a pungent odor to these respective substances. [46] Acids also serve as a preservative in the cider since microbes grow less in lower pH environments [47] and contribute to the fermentation process. [48] Most ciders have a pH of between 3.3 and 4.1. [49] The primary acid found in apples is malic acid which accounts for around 90% of the acid content in apples. [50] Malic acid contributes to the tart and sour flavours found in cider, and typically between 4.5 and 7.5 grams of malic acid per litre of cider is preferred. [51] Malic acid is also used to determine apple ripeness for harvesting, as its concentration decreases as the fruit ripens. [52] Lactic acid is also commonly found in cider, [53] and it is mainly formed from malo-lactic fermentation, a process that converts malic acid into lactic acid. This process rounds out the flavour of the cider while reducing a lot of the acidity and producing carbon dioxide as well. [54] Other acids such as citric acid can be used to add taste after fermentation, but these acids are not typically found in high concentration in apples naturally. [55] Apples grown high in the Welsh mountains, meanwhile, produce a tangy, delicious drink. There can be little doubt that this is a market that has moved on significantly from the sweet cider boom of a few years ago, when the most talked-about tipples were Kopparberg and Rattler. Usually, "cider" in East Asia refers to a soft drink similar to Sprite or lemonade. [ citation needed] China [ edit ]

In his role as an independent advocate for cider, he writes, talks, teaches, tastes and trains. He explains: “So often there isn't enough nuance or understanding about the amazing breadth of opportunities and types and styles that exist for cider. It’s often pigeonholed as being a single thing, or it’s a sweet thing or just a summer thing but it can be all of those things and so much more.” The category is just gaining popularity among consumers. Areas strong in cider production are focused around the centre of the country in the Masovian and Łódź voivodeships. [102] A pint of cider with 4.5% ABV can contain 210 calories - that’s roughly the same amount of calories as a ring donut. The recommended weekly alcohol limit in the UK for men and women is 14 units, which is the same as 5 and a half pints of 4.5% cider. If you are drinking ‘super-strength’ cider, that comes down to around 3 pints.

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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 ] What’s more, if you find that you eat more junk food after a drinking session, you won’t be alone. That’s because drinking affects the hormones that control your appetite, 10 as well as making you less inhibited and therefore less likely to make healthy choices. 11 We’ve reached peak craft beer… we’re probably already on the other side and those drinkers are going to need something different to keep them drinking through the lines. And this is where craft cider has the opportunity. So go for keg cider, go for true craft cider, have a cider festival, try some of these new great ciders see what people like.” He also sees premiumisation continuing. “The premiumisation trend has been growing for some time now, and that momentum shows no sign of stopping. Aspall Cyder is ideally placed to meet this uplift in demand, with its provenance and unique east coast apple taste combining to create a unique option for consumers looking for something more sophisticated. 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.