The cider rules

The Daily Telegraph - Telegraph Magazine - - The Cut // Food - Adrian Tier­ney-jones

If you think cider is lim­ited to pour­ing an overly sweet, fizzy bot­tle over a fist­ful of ice cubes, you’re very wrong. Bri­tain’s cider scene is ex­pe­ri­enc­ing a craft-in­spired rev­o­lu­tion, as pro­duc­ers ex­per­i­ment with dif­fer­ent blends of apple va­ri­eties as well as ad­di­tions in the mix, such as other fruit and even hops (this is not as out­ra­geous as it sounds, as there are records of hops be­ing added to cider in the 19th cen­tury).

As well as Rich’s Cider, pro­duc­ers such as Tom Oliver and Lit­tle Pomona in Here­ford­shire, Sheppy’s in Som­er­set, and Sand­ford Or­chards out­side Exeter are show­ing that the drink has a depth of flavour and el­e­gance that can match the finest wine. Oliver’s At The Hop, for in­stance, adds two hop va­ri­eties to cre­ate a bright and cheer­ful cider that mar­ries their earth­i­ness with the sweet and tart flavours of the ap­ples. Fur­ther­more, cider is also an ideal com­pan­ion at the din­ing ta­ble, as these three ex­am­ples demon­strate.

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