The cider rules
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.