Comments on: A pressing matter: cider-making in Herefordshire

By: Andrea Kirkby

Andrea Kirkby — Tue, 31 Aug 2010 21:07:35 +0000

The difference between Strongbow and a good craft-made cider is like the difference between supermarket plonk and Chateau d’Yquem. A huge difference is that many mass market ‘ciders’ are made with juice concentrate, and some are apparently even made by sticking alcohol into apple juice, not actually fermented in the way true cider is.

But the past few years have seen many orchards ripped up – saving the traditional orchards is vital if we’re going to save the English (and Welsh) cider tradition. There’s an interesting link here – http://www.express.co.uk/posts/view/165623/How-new-tax-on-cider-could-kill-off-a-real-woodpecker/

By: B Jones

B Jones — Wed, 26 May 2010 23:42:39 +0000

It’s great to offer visitors to Herefordshire a trip back through the ages, to the craft of cider making. After all, how many of our counties can claim to be still active in a rural industry that has survived such a period.

By: Real cider

Real cider — Sat, 01 Nov 2008 09:21:05 +0000

@soultravelers3 I agree that the Basque cider is sublime but it’s a shame you didn’t get the chance to try some real cider in Hereford and Worcester. I’m currently inundated by the number of people who are all getting the same idea what to do with all the apples that are ripe and falling just now – make cider!

By: Roaming Tales » Best of the web: Culture cringe, cider, Monument Valley, Las Vegas, Ireland, Atlanta fine art, Damascus hotel

Mon, 27 Oct 2008 10:02:29 +0000

[...] * Autumn is here and in rural England, the apple harvest is underway. Anthony from the Smith Travel Blog helped make cider in Herefordshire. [...]

By: Jenny

Jenny — Tue, 21 Oct 2008 03:07:29 +0000

Oh dear barrels and barrels of cider! I feel nostalgic!

By: Anthony

Anthony — Mon, 20 Oct 2008 16:09:20 +0000

@Dominique: Oh, yes, I realise cider’s a very different proposition across the pond. I was in New York a few years back and I remember thinking, ‘My lord, they sell cider in Starbucks!? And they serve it hot?! Crazy people…’ Of course, I was quick to realise my error. Funnily enough, alcoholic cider is one of the things Brits have never been very successful at exporting abroad (like fruit squash, cryptic crosswords and a laissez-faire approach to dentistry). Perhaps it’s the dog wee thing…

By: soultravelers3

soultravelers3 — Fri, 17 Oct 2008 21:08:42 +0000

This is great! We were in this lovely area this summer, but missed the cider there. We did get some in San Sebastian though and ooooh it was just perfect with our tapa crawl as Penelope Casas promised!

By: Meg (B2B)

Meg (B2B) — Fri, 17 Oct 2008 17:09:47 +0000

Yum Yum Yum – just call me a plague carrier. Wonderful description of the process.

By: Dominique

Dominique — Fri, 17 Oct 2008 16:58:27 +0000

I wrote about going to our cider mill a couple weeks ago, but our apple cider in Michigan is nothing like your European version! It’s a strictly family-friendly beverage, unless you leave it be for a couple of weeks before drinking it…then -it- may taste like “Satan’s underwear”
Like what you describe as proper cider, though, the good apple cider here comes from a mill and is not pasturized…unlike the over-sugared and presevative-laden stuff in the grocery stores and some cider mills.
We did have some pretty amazing cider when we were in Spain a couple years ago…or was it just because it was a hot summer day, I’d walked a half dozen miles already and the cider was cold?
Fizzy dog wee! I’m still laughing!!
Thanks for sharing!

By: Debbie Dubrow

Debbie Dubrow — Fri, 17 Oct 2008 16:53:52 +0000

I’m a fan of cider too & have been for a long time… but I’ve never had a look at how it is made. Thanks for sharing.

Thanks for joining in Photo Friday this week!