Cidre flows: Difference between revisions
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[[Image:Cidre_flows_algoldor_happy_36c3_1600_faa28122019.jpg|thumb|Tasting all together, 36c3]] | [[Image:Cidre_flows_algoldor_happy_36c3_1600_faa28122019.jpg|thumb|Tasting all together, 36c3]] | ||
This event is dedicated to cider, cidre, sidra or how ever you would like to call a beverage prepared by fermentation of apple juice. The fallowing description is for Cidre Flows run by František [[User:Algoldor|Algoldor]] Apfelbeck. | This event is dedicated to cider, cidre, sidra or how ever you would like to call a beverage prepared by fermentation of apple juice. The fallowing description is for Cidre Flows run by Cidrerie Jara and currently by František [[User:Algoldor|Algoldor]] Apfelbeck. | ||
''' | '''Aims&Selection''' | ||
The aim of this event is both to educate people about this product in a nice and socially friendly environment and sell the product. First part of the event is a slide presentation on the subject of cider making where | The aim of this event is both to educate people about this product in a nice and socially friendly environment and sell the product. First part of the event is a slide presentation on the subject of cider making where we talk about the orchards, harvest, processing, ways of fermenting, the history of cider and the current situation and more. It takes around an hour and it should introduce you quite nicely into the subject. Second part is guided tasting. We provide a high quality selection of ciders focusing on "typical" products, plus we add some really special samples depending what we have available. At the core of the tasting are French ciders, especially from Normandie region and partly Bretagne. From the geographical point of view we generally have at least one sample from North of Spain, Andalusia or Basque. There is cider from England, because of strong connections to Czech Republic we try to have there one from there and generally we include at least one [https://en.wikipedia.org/wiki/Apfelwein German Apfelweine], the rest depends what interesting samples we get. From the point of view of style of production we are selecting mostly the complicated "natural ciders" made from cider apples, they are either without any additives so nothing added, non filtered, most of them secondary fermented in bottle (prise de mousse naturelle). That would be the highest end. It is however hard to make whole tasting in quality like this so we also get small scale bio/organic production. These are good quality ciders which may be for example filtered, some enzymes added, sulfur etc. We generally include one classic big scale commercial cider for comparison. To increase a bit of spectrum of what can be done I always like to have some flavoured ciders, like raspberry cider, honey cider etc. I do like to include one or two [https://fr.wikipedia.org/wiki/Poir%C3%A9 poirés (perry)] into the selection, it happens quite often that it is the first poiré which people had in their life and trust me if you are not in the region or you don't have next to you really good alcohol shop it is really hard to get a high quality. To finish the tasting I like to have at least one or two cider related products like pommeau, calvados or vinegar. | ||
'''Style''' | '''Style''' | ||
This is a guided tasting. During the presentation | This is a guided tasting. During the presentation we talk about the cider in general as mentioned above. At the beginning of the tasting it is explained how to taste and evaluate the product properly. We talk about the proper shape of glasses, temperature of serving, preparing the pallet and so on. We discuss also the colour, difference of astringency, bitterness and acidity, levels of sparkliness and more. Concerning the products we start with the extra-bruts and we go in the direction of increasing sweetness towards bruts, demi-secs and douce. By the end we taste some special cider related products. We make a list of ciders which we taste at the event with the contact details so you can get them if you like. At the end of the event we offer Cidrerie Jara's ciders and other products for sale in a legal manner so you can get a receipt, the taxes are paid. | ||
'''Most Frequent Candidates''' | '''Most Frequent Candidates''' | ||
Latest revision as of 11:48, 14 March 2024
This event is dedicated to cider, cidre, sidra or how ever you would like to call a beverage prepared by fermentation of apple juice. The fallowing description is for Cidre Flows run by Cidrerie Jara and currently by František Algoldor Apfelbeck.
Aims&Selection The aim of this event is both to educate people about this product in a nice and socially friendly environment and sell the product. First part of the event is a slide presentation on the subject of cider making where we talk about the orchards, harvest, processing, ways of fermenting, the history of cider and the current situation and more. It takes around an hour and it should introduce you quite nicely into the subject. Second part is guided tasting. We provide a high quality selection of ciders focusing on "typical" products, plus we add some really special samples depending what we have available. At the core of the tasting are French ciders, especially from Normandie region and partly Bretagne. From the geographical point of view we generally have at least one sample from North of Spain, Andalusia or Basque. There is cider from England, because of strong connections to Czech Republic we try to have there one from there and generally we include at least one German Apfelweine, the rest depends what interesting samples we get. From the point of view of style of production we are selecting mostly the complicated "natural ciders" made from cider apples, they are either without any additives so nothing added, non filtered, most of them secondary fermented in bottle (prise de mousse naturelle). That would be the highest end. It is however hard to make whole tasting in quality like this so we also get small scale bio/organic production. These are good quality ciders which may be for example filtered, some enzymes added, sulfur etc. We generally include one classic big scale commercial cider for comparison. To increase a bit of spectrum of what can be done I always like to have some flavoured ciders, like raspberry cider, honey cider etc. I do like to include one or two poirés (perry) into the selection, it happens quite often that it is the first poiré which people had in their life and trust me if you are not in the region or you don't have next to you really good alcohol shop it is really hard to get a high quality. To finish the tasting I like to have at least one or two cider related products like pommeau, calvados or vinegar.
Style This is a guided tasting. During the presentation we talk about the cider in general as mentioned above. At the beginning of the tasting it is explained how to taste and evaluate the product properly. We talk about the proper shape of glasses, temperature of serving, preparing the pallet and so on. We discuss also the colour, difference of astringency, bitterness and acidity, levels of sparkliness and more. Concerning the products we start with the extra-bruts and we go in the direction of increasing sweetness towards bruts, demi-secs and douce. By the end we taste some special cider related products. We make a list of ciders which we taste at the event with the contact details so you can get them if you like. At the end of the event we offer Cidrerie Jara's ciders and other products for sale in a legal manner so you can get a receipt, the taxes are paid.
Most Frequent Candidates Here you can find some tips, ciders which I either liked or I still do introduce at my tastings. Not all of them are always "on" but several of them are core members of the tasting. It changes of course with time to reflect the seasonality and the specificity of the product.
List of Ciders
| Cidre Name | Producer | Amount | Country of origin | Person Trafficking it | Notes |
|---|---|---|---|---|---|
| Opiédumur Lemasson | Cidrerie Lemasson | Le Vaucher, 50570 Cametours, Normandie, France | 75 cl | Algoldor | Top batch of the year, 5% alc. brewer Damien Lemasson, produced at la Ferme du Vaucher, bottle fermented. |
| Le Paf | La Ferme du Vastel | 6 Le Hameau Vastel, Tuerthéville-Bocage, 50630, France | 75 cl | Algoldor | Demi-sec, bio, high quality, hand picked, wild fermented, season 2014, bottle fermented. |
| Le Grosse Brute | La Ferme du Vastel | 6 Le Hameau Vastel, Tuerthéville-Bocage, 50630, France | 75 cl | Algoldor | Cidre which reminds old style traditional farmer cidre which is hard to come by these days with slide acetic volatile, 5% alc, bottle fermented. |
| Cidre du Pays de Quimperle | Des Bouteilles à l'Àmère | Marc Frocrain & Isabelle Richard, Vieux village du Kérou, 29 360 Clohars-Carnoët, France | 75 cl | Algoldor | Really nice cider from Bretagne, Finistère, small high quality production. |
| Extra Brut | Les Vergers de la Chapelle | Les Vergers de la Chapelle, 36 Route de Cantepie, 50500 Auvers, France | 75 cl | Algoldor | Extra brut millésime 2015, organic, smaller production, gold medial in it's category in Cidre Cottentin 2019 competition, bottle fermented. |
| Brut | Algoldor, Cidrerie Jara | Val de Saire, Valcanville, France | 75 cl | Algoldor | Brut, organic, hand picked, wild fermentation, millésime 2017, 2018 and 2019 bottle fermented. |
| Black Fox Cider | Dunkertons Organic Cider | London Rd, Charlton Kings, Cheltenham GL52 6UT, United Kingdom | 500 ml??? | Algoldor | Medium dry, sparkling, 7% alc. winner of our cidre flows at EMF2018 in UK. |
| Bio sidro allo Zenzero e mela | Floribunda | Strada Principale 78, 39025 Naturno - Alto Adige, Italia | 75 cl | Algoldor | I would say brut, with very nice flavour of ginger, added honey, 6% alc. no sulphates added, bottle fermented. |
| Poiré Domfront | Pacory, Ferme des Grimaux | Les Grimaux, 61350 Mantilly, Basse Normandie, France | 75 cl | Algoldor | Fourth generation of cider and poiré makers, Domfront regional poiré (one of my favourits). 4% alc, bottle fermented. |
| Cidronoix | Maison Rouge | Mathias Faurie, Molières, Périgord, France | 75 cl | Algoldor | Interesting cider from South of France with marination of walnuts. |
| Guillevic | Cidrerie du Pays d'Auray | Yves Maho, Lieu dit Kervihern, 56550 Locoal Mendon, France | 75 cl | Algoldor | Nice, sweeter style of guillevic, prise de mousse naturelle. |
| Kliment Cidre Brut 2014 | Cidrerie Kliment | Cidrerie Kliment Všenory, Na Návsi 37, 252 31, Praha-západ, Czech Republic | 75 cl | Algoldor | Cidre brut made in French style but from Czech aples, 5.4% alc, bottle fermented. |
| Bjor Vikingcider med mjødurt | Balholm | Balholm, Villavegen 14, 6899 Balestrand, Norway | 75 cl | Algoldor | Cidre with honey and meadowsweet (Filiopendula ulmaria) 14% alc. |
| Euskal Sagardoa | Bereziartuasagardoa | Bere-Aran Extea - Ipparalde Bidea 16, 20115 - Astigarraga (Gipuzkoa), Spain | 75 cl | Algoldor | Sidra natural, made 100% from apples from Basque County, volatile acidity: 1.5-2, 6% alc. |
| Stassen Cider | Stassen | Stassen SA, Rue de Kan 7, 4880 Aubel, Belgium | 75 cl | Algoldor | Big producer in Belgium, 5% alc. |
| Odnasilder Rosé 2017 | Siidritalu | Tori Siidritalu, Jõesuu, 86802 Pärnu maakond, Estonia | 75 cl | Algoldor | Cidre rosé with Aronia, 5.8% alc. |
| Suchý Cider | Tátův Sad | V Líšnici 17, Praha – západ, PSČ 56184 (probably), Czech Republic | 500ml | Algoldor | Polosuchý cider, 6.2% alc. |
