Cider and Cidre
Cider, cider, apple (sparkling) wine, Ebbelwoi - all of these are called fermented apple juice. And it can also be handmade and be special! And simply delicious!
The first written mention of cider dates back to around 300 BC. Apples are traditionally pressed and fermented in many European countries. Cider recipes have been handed down in writing since the 13th century, especially from France and England. In Frankfurt, cider is first mentioned in 1600. Since then, all over Europe, different styles and varieties of cider have been used and are still widely popular today. But also in other parts of the world there is a cider tradition since the early modern times, often developed in the course of colonialism, for example in Mexico.
To make cider, the apples are first pressed. In principle, any type of apple is suitable for production, but many producers rely on certain varieties to give their cider a special taste. Especially young cider producers such as Kemker Kultuur from the Münsterland region or Klaar Fruchtfermente from Hamburg focus on orchard meadows as fruit suppliers due to their variety of varieties and tastes. This also allows local old apple varieties to be used and preserved.
The pressed apple cider can now be fermented on different ones. Either yeast is added to it or it is fermented spontaneously, i.e. with the own yeast present on the apples. The fermentation can take place in tanks or in different wooden barrels. A combination of both methods is common, especially for small producers.
Full fruit enjoyment!
The taste of cider is - clearly - dominated by apples. Depending on the varieties used, a cider can be dry, sour and/or sweetish. Depending on the barrel used, the taste can change in certain directions. Spontaneously fermented cider can have intense yeast flavours, which are not unlike a Belgian Lambic.
Ciders are also ideal for combining with other fruits. Blakstoc from Austrian Styria has many of these combinations on offer. They combine their cold-hopped cider with quince, sea buckthorn, ginger, honey or even cucumber, for example.
When it comes to food pairing, cider is much more than just a substitute for a white wine - but it can be used as a guideline when it comes to which dishes cider is basically suitable for. Especially risotto, quiche lorraine, pasta dishes or light curries should be highlighted as congenial accompaniments to cider. But fish and seafood can also be combined wonderfully with cider. And don't hesitate to try cider as a base for sauces! Cider can also be the perfect accompaniment to cheese - we can recommend camembert, gruyère or mature cheddar.
Try it yourself - you will find a selection of different and special cider specialities at Beyond Beer. Let us convince you of the variety of tastes of cider!