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29 Cards in this Set
- Front
- Back
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Who produced the first cider? |
-Romans, who used both lever and screw presses, produced some kind of cider -Romans spread the specific varieties of apples and pears and technology throughout the Roman Empire
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5th Century |
-Fermented apple and pear beverages were common in Europe -common in zones unfit for viticulture (Normandy, England, Brittany, and Northern Spain) |
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Dark Ages |
-Catholic Church continued to cultivate apples and pears (grains and grapes were dominant) -Northern Spain continued to focus on cider/Perry production |
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Sidra |
Spanish cider |
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Basque Country and Asturias (Spain) |
Considered one of the oldest apple growing areas of Europe and a center for cider production and consumption |
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New World Colonization |
England-> US France-> Quebec Spain-> South America |
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New World Colonization |
England-> US France-> Quebec Spain-> South America |
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Temperance Movement (US) |
-Cider industry destroyed -early 2000s small revival |
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New World Colonization |
England-> US France-> Quebec Spain-> South America |
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Temperance Movement (US) |
-Cider industry destroyed -early 2000s small revival |
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Categories for Apples and Pears |
Dependent on balance of sugar, acid, and tannin Dessert - For Eatting Cooking - For Culinary Cider |
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Dessert Category |
Low tannin levels |
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Cooking Category |
More acidic and will cook down to a purée |
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Cider Category |
Higher in acidity, tannins, and sweetness. Have a fibrous interior that allows for easier pressing |
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Sharp Category |
>.45% malic acid, <.2% tannin |
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Sharp Category Varieties |
Newtown Pippin, Splitsenburg, Ashmead’s Kernel, Hewe’s crav, Granny Smith |
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Bittersharp |
>.45% malic acid, >.2% tannin |
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Bittersharp Varieties |
Kingston Black, Foxwhelp, Redstreak, Stroke Red, Mettais, Porter’s Perfection |
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Long Ashton Research Station 1903 |
Herefordshire, England Further divided cider apples into more applicable reference points |
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Perry Pear Categories |
Medium sharp Bittersharp Bittersweet Sweet Done based on acid and tannin |
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Cooking Category |
More acidic and will cook down to a purée |
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Cider Category |
Higher in acidity, tannins, and sweetness. Have a fibrous interior that allows for easier pressing |
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Sharp Category |
>.45% malic acid, <.2% tannin |
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Sharp Category Varieties |
Newtown Pippin, Splitsenburg, Ashmead’s Kernel, Hewe’s crav, Granny Smith |
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Bittersharp |
>.45% malic acid, >.2% tannin |
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Bittersharp Varieties |
Kingston Black, Foxwhelp, Redstreak, Stroke Red, Mettais, Porter’s Perfection |
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Long Ashton Research Station 1903 |
Herefordshire, England Further divided cider apples into more applicable reference points |
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Perry Pear Categories |
Medium sharp Bittersharp Bittersweet Sweet Done based on acid and tannin |
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Most Common Pear Varieties |
Blakney Red (Medium Sharp) Barnet (sweet) Red Pear (Sweet) Barland (bittersharp) |
