Blending to buying
It’s so easy to enjoy cider and perry it can be easy to forget just how much hard work and magic go into our favourite drinks. With a little knowledge and armed with some fascinating new facts you can start to hone your appreciation of cider and perry to the next level.
In the fourth installment of his series on how cider is made Gabe Cook invites us to join him in exploring the final stage of preparing cider for sale till it reaches our hands.
Cider has now officially been made and is officially ready to drink. Easy, job done, huzzah! Well, not quite. Once again, there’s a lot of factors at play, with a huge degree of differentiation of how that cider is finally presented and the way it is intended to be consumed.
There are five main things to look at:
– the ideology of creating a brand specification or not
– the blending of more than one vessel
– the preparation of a cider ready for the consumer
– the stabilisation of the cider
– the packaging of the cider
“We must start at the fact that cider is made (like a wine) not brewed (like a beer).”
Gabe Cook
Gabe Cook
Gabe Cook
Gabe Cook
Gabe Cook
Gabe Cook
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