WHOSE CIDER ARE YOU ON?

Fer­mented farm­house bev­er­ages are go­ing global.

Esquire (Malaysia) - - CULTURE - WORDS BY RACHEL FEL­LOWS

Apint of cider on a hot day is among the most en­joy­able, thirst-slak­ing treats ever. With cli­mate change fully un­der way, we give you the juice on the key points you need to know about the al­co­holic ap­ple bev­er­age, from tree to glass.

Serve it right Cider is typ­i­cally served in tulip-shaped pint glasses. A thick-stemmed one like Dart­ing­ton Crys­tal’s won’t warm in your hands and is harder to knock over than dain­tier styles. dart­ing­ton.co.uk

How strong are we talk­ing? 1.2%–8.5% ABV. Any stronger and it can­not be clas­si­fied as cider un­der UK law. Hence, ciders made on the Con­ti­nent may be stronger.

What the hell is scrumpy? The se­ri­ous stuff; very dry, punchy in taste and pow­er­ful in ef­fect. Orig­i­nally, “scrump­ing” is a coun­try­side word for steal­ing fruit from a farmer’s or­chard.

En­joy cider with… Cheese is a hands-down win­ner as an ac­com­pa­ni­ment. Most suited are a ma­ture Bri­tish ched­dar or a rich West Coun­try Camem­bert.

Se­ri­ous drink­ing The “real” cider move­ment recog­nises au­then­tic “farm­house” ciders as a tra­di­tional drink pro­duced nat­u­rally from pressed and fer­mented ap­ples and is nei­ther car­bon­ated nor pas­teurised. Mean­while, the long-es­tab­lished Cam­paign for Real Ale ac­knowl­edges ciders with at least 90 per­cent ap­ple juice, which must also be non-car­bon­ated and un­pas­teurised.

1 Ap­ples are crushed into a mushy pulp. 2 The pulp is pressed to ex­tract the juice. 3 The juice is strained and placed into a cask to al­low fer­men­ta­tion. THE CIDER-MAK­ING PROCESS 4 The cider is racked, sep­a­rated from the dead yeast (lees), to clear up the cloudy colour. 5 Se­condary fer­men­ta­tion in a fresh cask (sugar may be added; the more that’s added will in­crease the re­sult­ing al­co­hol con­tent).

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