To make great ciders it requires time, skill, effort, knowledge of the varieties and the process. But there is no single way to make cider, that is why Gabe Cook – in this two part series – will be following the cider making process from the lens of...
In the second and final part of CAMRA's Introduction to Perry series, Adam Wells visits Little Pomona Orchard and Cidery to find out about the Perry making process and to learn more about the differing styles of perry.
In this video author Adam Wells provides a vast but accessible guide into the world of perry. With visits to Gregg's Pitt perry pear orchard, Ross-on-Wye Cider and Perry Company, and Ross-one-Wye's own pub The Yew Tree.
The short and easy to understand new definition was developed by CAMRA in order to make it easier to identify which are real ciders and perry:
CAMRA defines real Cider or Perry as being fermented from the whole juice of fresh pressed apples or pear...
CAMRA encourages and promotes cider and perry which retain active yeast with the potential to carry on fermenting, however, slowly, right up to the moment you drink it.
Cider and Perry are not brewed like beer, but fermented like wine. The fermentati...
Beer is amazing. Cider and Perry are amazing. Depending on your tastes, on those two things I am sure we can all agree.
Our favourite drinks, their rich social, cultural and economic history unite us in a common narrative of enjoyment and craft. Alth...
Up until the middles ages (1500s-1600s), British ale remained an unhopped drink made by fermenting sprouted barley grains known as malt. If ale was flavoured it was done with a range of bittering and potentially psychoactive herbs and spices such as...
Saccharomyces cerevisiae, literally sugar fungus (in latinised greek), is a species of yeast. Yeast are microspcopic single-celled fungi. Along with other fungi such as mold, yeasts are collectively responsible for a myriad of luxury and staple drink...
MalMalt. You’ve probably heard and uttered the word countless times: Maltesers, malt whisky, malt biscuits, malt extract. The list is endless. The reason we have such a wealth of malt products in our lives? Beer!
Water is fundamental to brewing. Without it there would be no wort and no volume of liquid to take on the flavours and textures of the ingredients and adjuncts used in brewing. Equally as important are the pH of the water and the dissolved minerals a...
In the early 1970s, CAMRA coined the term ‘real ale’ to describe traditionally kept beers, served from a specific type of barrel called a cask, without the injection of additional carbon dioxide gas.
The Campaign launched a vocal effort to promote th...
Susannah Mansfield has developed this video guide on Cider Quality to encourage drinkers to think about all aspects of the cider drinking experience: the approach by the venue towards selection, cellaring, dispense and the condition of the cider itse...
For the first thirty years of CAMRA’s story, most of the better flavoured beer in the UK were the type of ‘real ale’ that is served from a type of barrel called a “cask”. While stored in a pub’s cellar, the beer inside these casks develops its charac...
We all know what we like. We buy, we taste. We love or reject what we drink and build our own repertoire of favourites. It’s not always easy to articulate exactly why we like what we taste. In this video guide Jane Peyton sets out how we can begin to...
Jane Peyton
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