Inch's Apple Cider Can, 6x 4 x 440ml (24x440ml)

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Usually, "cider" in East Asia refers to a soft drink similar to Sprite or lemonade. [ citation needed] China [ edit ] Westons said: “The year of the apple is upon us and it is premium and crafted apple ciders that will be the driving forces for growth in 2022, as on-trade outlets ready themselves for a continued rebalancing of value and volume sales, which will swing further in their favour over the next 12 months.”

Windermere Cider began brewing in 1994 and is regarded as the oldest craft cider brewery in South Africa. [118]Cook is an award-winning global cider expert and campaigner who you may have seen on TV as the regular face of cider on Channel 4’s Sunday Brunch​. His mission is to try to get the great British and global public and, crucially, the drinks trade more understanding, knowledgeable and passionate about the category. A pint of cider with 4.5% ABV can contain 210 calories - that’s roughly the same amount of calories as a ring donut. The traditional Asturian sidra is a still cider of 4–8% strength, although there are other varieties. Traditionally, it is served in sidrerías and chigres, pubs specialising in cider where it is also possible to have other drinks as well as traditional food. One of the most outstanding characteristics is that it is poured in very small quantities from a height into a wide glass, with the arm holding the bottle extended upwards and the one holding the glass extended downwards. This technique is called escanciar un culín (also echar un culín) and is done to get air bubbles into the drink ( espalmar), thus giving it a sparkling taste like Champagne that lasts a very short time.

An important component in cider-making is the addition of sulphur dioxide to inhibit the growth of many spoilage bacteria or yeasts in the juice. This encourages the inoculated yeast to dominate the juice environment, converting sugars to alcohol. [59] Once sulfur dioxide dissolves in the juice, it converts into a pH dependent mixture of bisulfite, sulfite ions, and molecular sulfur dioxide. The "unbound" sulfur dioxide provides the antimicrobial environment in the juice, while the bisulfite and sulfite ions contribute to flavour. The quantity of sulfur dioxide needed to inhibit microbial activity is directly related to the pH of the juice; lower pH means less should be added, while higher pH juice requires more. [60] Many cider producers add sulfur dioxide immediately after pressing and juicing, but before fermentation. However, in some cases it can be added afterwards to act as an antioxidant or stabiliser. This prevents the finished cider from releasing hydrogen peroxide or aldehydes that produce "off" odors and flavours. [61]

The cider is ready to drink after a three-month fermentation period, although it is more often matured in the vats for up to three years. [44] Blending and bottling [ edit ] Layers of pomace wrapped in canvas Cider (and perry) sold in the UK can have an alcoholic strength ranging from 1.2% ABV (alcohol by volume) to 8.5% ABV. 2 Just over half of cider sold in shops and supermarkets is 5% ABV or higher. Strong ciders of more than 6% ABV account for About one in seven cider sales are strong ciders of more than 6% ABV. 3 This summer, Kopparberg unveils its first ever limited-edition label, with a disruptive design across Strawberry & Lime, Mixed Fruit and Pear. As these limited-edition designs hit the market, expect customer demand for the brand to increase, bringing additional excitement and engagement to the fruit cider category. In 2008, Carlsberg launched an alcoholic cider in Denmark called Somersby cider which has an alcohol content of 4.7% and a sweet taste. [87] [88] Finland [ edit ] Sinebrychoff's Crowmoor cider (Finland)

Thatchers Cloudy Lemon Infused Cider. 4% abv. A burst of zingy lemon for the perfect balance of sweet and sharp notes, characterised by the intense, fragrant aroma of lemon juice. Cider is an alcoholic drink made by fermenting apples. It can be still or sparkling. Perry is a similar drink, made using the same method, but using pears instead of apples. Modern ciders are made from culinary apples and are lower in tannins and higher in acidity than other cider styles. [31] Common culinary apples used in modern ciders include McIntosh, Golden Delicious, Jonagold, Granny Smith, Gala, and Fuji. [31] A sweet or low alcohol cider may tend to have a strong aromatic and flavour character of apple, while drier and higher alcohol ciders will tend to produce a wider range of fruity aromas and flavours. [31] Modern ciders vary in color from pale to yellow and can range from brilliant to a hazy clarity. [31] Clarity can be altered through various cider making practices, depending on the cider maker's intentions. [31] Heritage ciders [ edit ]Last year, apple cider represented 73.5% of draught sales (versus 72.5% in 2020), while draught fruit-flavoured variants lost significant share. Overall, apple cider represents more than a 60% share of on-trade sales.