Cider is an increasingly popular alcoholic beverage in Poland. It is neither beer nor wine – although its production process at various stages resembles the making of these drinks. It is loved by the inhabitants of Great Britain, France, Germany, and Spain, and its history is as long as the knowledge of fruit fermentation methods. What is cider, what are its varieties, and how is it served? What cider drinks are worth knowing?
Where did cider come from?
Cider is a drink known and loved worldwide almost since the dawn of civilization. It is even mentioned in the Bible, where – in one translation – the Greek word "sikera" appears, from which the name "cider", in turn, derives. At that time, the Celts became masters in its production, using the best varieties of juicy apples. Nevertheless, the first mentions in cookbooks were only found in the 16th century!
Cider is another alcohol whose history was greatly influenced by war. This time, it refers to the medieval Hundred Years' War fought between England and France, the effects of which included limiting the import of wine, beloved in courts, to the British Isles. The solution to this problem was the production of alcohol from fermented apples. In the cold climate of the north, deadly for grapevines, apple orchards thrived. Kings dedicated hundreds of acres to their cultivation. Monks specialized primarily in cider production, but it was also prepared and loved by ordinary, poor residents, in addition to aristocrats. This drink successfully replaced wine in these regions and remains one of the Britons' favorite alcoholic beverages to this day.
Various varieties of cider were produced all over the world and in every climate. Apple trees – unlike many other fruit trees – are not very demanding. Along with the simple process of producing the apple beverage, this allowed for the rapid expansion of apple alcohol, regardless of culture or level of civilizational development.
In Polish cookbooks, cider was called "jabłecznik" (apple cider). It was known as early as the 16th century, but it did not conquer the tables of the native gentry. It was considered a cheap alcohol for the poor, in opposition to... expensive French or Italian wine imported from the West. The fashion for drinking cider among the upper classes began only in the 19th century and lasted until World War I. In the Polish People's Republic, it was forgotten again. Only recently have Poles begun to like cider again, and the apple beverages produced in our country are constantly winning awards in international competitions.
Cider production
The basis for making cider is, of course, suitable fruit. The name of this beverage is reserved exclusively for alcohol made from fermented apple juice. The second important element is the appropriate yeast strains, which make the drink not only sparkling but, above all, give it a unique taste.
How to make cider? The technology of its production combines elements of top-fermented beer brewing and wine production. It is simple enough that "jabłecznik" can be easily prepared at home.
Carefully selected apples – freshly picked and aged, sour and sweet, hard or soft, depending on the recipe – are crushed to extract the juice. Then it needs to be clarified, for example, by adding appropriate enzymes.
The next stage is fermentation. Unlike wine, however, no sugar is added at this stage, but specific yeast strains. Before that, however, wild yeasts, which appear spontaneously, must be removed by adding special bacterial strains to the juice. Skipping this stage risks obtaining apple cider vinegar instead of cider. Sometimes, however, safely conducted spontaneous fermentation, using only naturally occurring yeasts, allows for the production of natural, traditional cider with a dry taste.
The penultimate stage is filtration, for which diatomaceous earth has been used for hundreds of years. Finally, the cider – with or without sugar, depending on the desired level of carbonation and taste – goes into barrels or bottles and ages.
An interesting and somewhat different method of cider production than elsewhere was invented by Canadians. They freeze the fruit or the juice itself and carry out the entire production process at a low temperature. Such a drink is very strong because the yeast develops more slowly but more intensely. "Ice cider" is also very sweet.
Cider style
Cider can be bitter, sweet, bitter-tart, and tart-sweet. It contains from 1.2% to even 12% alcohol. The basis for its production is apple juice, but depending on the country, this can range from only 35% content to 100% in its best varieties. There are still ciders, lightly carbonated, and heavily carbonated with carbon dioxide.
Most cider is produced in Great Britain, followed by Spain, France, and Germany. Americans, Canadians, Estonians, and Lithuanians are also fans of the apple drink. Poles are still learning to drink it, although Polish producers are not lagging, offering increasingly higher quality beverages.
Cider types are called "styles." However, unlike wine, for example, they are not related to fruit varieties, because this alcohol is rarely produced from only one type of apple. So-called "single varieties" are almost non-existent; most cider styles are "blended" – made from mixtures of different types of apples, specific to a given region and producer.
The three most popular cider styles are associated with its countries of origin. Traditional "West Country", originating from England, is a cloudy, strong, still drink. A delicate acetic acid can be detected in it. It most closely resembles the drinks that were popular in this region several hundred years earlier. French cider is sweet and lightly carbonated. It is distinguished by an intense apple flavor. Spanish cider stands out for its sour taste. In northern Spain, you can still find an interesting way of pouring it into glasses in many places. The bottle must be about a meter above the glass to achieve the ideal consistency of the foam created during pouring!
Only apple cider
"Apple cider" is essentially a tautology. This name is reserved – also in Polish law – exclusively for drinks made from apples. There is no such thing as "pear cider". Nevertheless, you can find perries on store shelves. "Perry" is produced in the same way as cider, but its basis is fermented pear juice.
However, apple beverages with forest fruit or strawberry flavors are obtained by adding appropriate flavors at the end of the production process. They are called flavored ciders.
Cider can be drunk on its own. It is also an excellent base for preparing refreshing drinks. How to prepare them and how to serve the apple drink?
Serving cider
Despite centuries of tradition, cider has not seen specific glassware dedicated to its consumption. Producers of this beverage sometimes suggest serving it in wine glasses or dark or wheat beer glasses, but no single style of glass has been permanently adopted.
To enjoy the fruity taste, ideal temperature, and pleasant color of cider, shimmering with delicate sparkling bubbles, it is worth reaching for somewhat wider vessels made of the clearest and thinnest glass possible. The Mixology cider glasses produced by KROSNO will be ideal. Comfortable to use and elegant, they are perfect for serving the apple drink on its own, as well as for savoring the taste of cocktails where cider plays the leading role.
Cider drinks
Cider is best served well chilled. The refreshing drink tastes excellent with plenty of ice and a slice of lemon or lime. To avoid diluting it, you can also add frozen forest fruits. An interesting idea is also to slice fresh apples thinly beforehand and place them in the freezer for a few hours. Then, the cold fruit and a few ice cubes should be placed in a glass and poured over with cider.
There are also several delicious cocktails where cider is one of the most important ingredients. It's worth trying them to see how much the perfectly familiar taste of apples from childhood has to offer!
To prepare CHARITY you will need:
- 150 ml cider
- 50 ml whiskey
- 50 ml citrus juice (lemon, orange or grapefruit)
- One tablespoon of honey
- 5 ice cubes
- Several slices of frozen apples for decoration
- Mint or oregano leaves for decoration
In a shaker or mixing glass filled with ice, combine whiskey, honey, and citrus juice. Prepare another glass. Place slices of frozen apples into it, pour the liquid from the shaker or mixing glass (without ice). Add cider. Decorate with herbs.
To prepare SIMPLE PARTY CIDER you will need:
- 40 ml vodka
- 10 ml lime juice
- 50 ml Sprite
- 100 ml cider
- Crushed ice
- Lime slices and selected herbs for decoration
Place lime slices in a glass filled with crushed ice and pour all liquids in order. Mix with a spoon. Decorate the cider drink with herbs.
To prepare CIDER-BOURBON COCKTAIL according to Martha Stewart you will need:
- 200 ml still cider
- 100 ml bourbon (American whiskey)
- 25 ml lemon juice
- 2 two-centimeter slices of peeled, fresh ginger
- 10 ice cubes
- Several frozen apple slices for decoration
In a shaker or tall glass filled with ice, mix all liquids and ginger. Put apple slices into a glass, pour the mixed, chilled drink from the shaker through a strainer over them.
To prepare CIDER MIMOSA you will need:
- 2/3 parts still or lightly sparkling cider
- 1/3 part champagne
- 10 ml lemon juice
- 2 tablespoons brown sugar
- A thick slice of apple for decoration
Dip the rim of the glass or champagne flute in lemon juice, then in brown sugar spread on a plate, creating an attractive decoration. Pour chilled cider into the vessel, then add champagne. Pierce a piece of apple onto the rim for decoration.