Session:Cider Flows 2

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Description Cider tasting event.
Website(s) https://foodhackingbase.org/wiki/Cidre flows mch2022
Type Workshop
Kids session No
Keyword(s) social, food, drink
Tags cider, fermentation
Processing village Village:FoodHackingBase
Person organizing User:Algoldor
Language en - English
en - English
Other sessions... ... further results
Subtitle Session 2
Starts at 2022-06-25T20:00:00.000Z
Ends at 2022/06/25 22:00
Duration 120 minutes
Location Village:FoodHackingBase

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

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

File:Cider selection and snacks faa2017.jpg
Cider tasting at Voidwarranties, Antwerpen 2017, the cider selection got much better since then
File:Specific density ld032020.jpeg
Measuring specific density of cider
File:Pressage nettoyage faa102019.jpg
Cleaning of apples before pressing
File:800px-Moi nuren 1600 faa05122019.jpg
Pressing apples with a friend

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