Posted on December 18, 2016
Artisan cider has seen a real boom in popularity over the past couple of years, which means it is now no longer the exclusive preserve of the hipster brigade.
Real cider is a long-established traditional drink which is produced from apples and naturally occurring yeasts. It is neither carbonated nor pasteurised, and comes in a host of strengths, colours and flavours.
While varying in sweetness, most ciders have a naturally-occurring tartness which makes it a perfect palette cleanser. It can also be mulled, in a similar way to wine, to warm up a cold winter’s evening.
Our resident cider expert, Simon Reed, is a true champion of the craft of creating real cider and perry.
Simon makes regular appearances in the media as a recognised cider expert and delivers an Introduction to Cider Making at the School which runs through the art of making your own delicious drinks.
The course is suitable for people who are interested in making real cider and perry at home, and for those wanting to develop a use for their apples and pears.
It will provide a brief introduction into the history, heritage and traditions of cider and perry making, an overview of the various varieties of apples and pears used for making cider and perry, the best equipment to use to mill, press and ferment your apples and pears and how to bottle and store your finished product.
If you have your own apples or pears, Simon can also identify and, depending on the variety, use them cider and perry making.
