Forget everything you know about cider. Far from the fizzy sweet drinks lining our shelves today, in the 17th and 18th century the great ciders of the time sat on the tables of nobility, served in elaborate stemware and revered as highly as wine.
In this session the UK’s leading beer and cider writer, Pete Brown, is teaming up with exciting new Herefordshire cider producer, Little Pomona, to guide you through the history of this drink, before showing how these old techniques are being revitalised in a new generation of cider production; from gentle wild yeast fermentations to lengthy maturation periods in barrel and tank, there’s much to learn.
You’ll (apple ripeness permitting!) taste an early-season cider apple and the pre-fermented bittersweet juice, and Pete, Susanna and James will explain the process, from bud to bottle, fermentation to fizz, exploring how different cider apple varieties influence flavour and the impact of ageing on the final result. Along the way you’ll have a chance to taste four of Little Pomona’s wholly natural ciders, experiencing the taste and sensation of a different class of cider that harks back to the glory days of England’s original terroir-based drink.