C&p: Leading Cider And Perry Producing Regions Of The World

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Largest Producer of Cider

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UK

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West Country

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Lossely defined area situation in the far southwest of England (130 miles west of London and between Bristol and Birmingham)

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PGI Counties in West Country for Cider & Perry

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Herefordshire

Gloucestershire

Worcestershire

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Herefordshire Cider Route

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Route to promote cider tourism

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Campaign for Real Ale (CAMRA)

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Group which helps market and organize events surrounding traditional cider and Perry.

Also promotes some beers

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Scumpy

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Artisanal British cider that is often cloudy, never filtered, quite acidic, and characterized by strong biological flavors.

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Wassail

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British cider festival

Derived from Angelo-Saxon toast meaning “be well”

On the third Monday of January, Villagers would March through orchards banging pots and shooting guns to scare off spirits and wake up Apple trees.

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British Style Ciders

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Tend to be dryer, non-sparkling, bottle conditioned, and slightly more alcoholic than French or Spanish coders

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Largest cider consumer on a per capita basis

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Ireland

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Magners

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A huge, Irish, cider brand

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Spanish Cider Production

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Centered in Asturias and Basque Country

Longest continuous cider culture in Europe

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Asturias

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Makes 80% of spanish cider

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Sidra fe Asturias

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DO cider (2003)

Must be made with specified varieties using traditional production methods and under strict quality controls

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Spanish Cider Profile

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Fermented to dryness

Use native yeasts

Unfiltered

Non-sparkling or lightly carbonated

Highly acidic

Use over 50% sharp apples

Strong biological notes

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Nueva Expressión

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Spanish cider style

-dry, filtered

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Achampanada

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Nueva Expressión style

Goes through natural secondary fermentation in bottle or charmat style

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Escabciar la sidra

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“Throwing the cider”

Aeration of Spanish cider is good for profile

Do a long pour to aerate it

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Txotx (pronounces Choach)

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When first cider is ready to bed served in January. Cider is served directly from chestnut wood casks

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Kupelas

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Large chestnut wood casks that hold cider. Opened during txotx and served by “breaking the cider”

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“Breaking the cider”

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When cider shoots out from the Kupelas and bar patrons will fill there glass by having the cider shoot into it