Ale - Old English ealu . From a prehistoric Germanic word possibly meaning ‘intoxicating drink’.  Ales used to be brewed by the peasants for their own use. Safer than the water of the time, it only lasted a few days before going off as it was so low in alcohol (about 1.5%).

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We've got 4 pint jugs to take away real ale and cider!
Come up to the top of Halkyn Mountain and join us as we drink in the atmosphere of the house of ale repute
CAMRA Vale of Clwyd 2017 Branch Cider Pub of the Year
20p per pint discount on cider for card carrying WPCS members
and on cask ale too for CAMRA members

I'm often asked what cider I would recommend, my reply has always been "sorry I can't, all palates are different - taste them and make up your own mind." It doesn't sound that helpful a response but having spent many years travelling and supping all kinds of brews, a taster will get you past the problem I experienced of having a drop of cider in front of you, bought with your own hard-earned cash and feeling upset as you really couldn't stomach finishing it.

We're deeply indebted to Pete Brown and Bill Bradshaw for their new look at describing cider which has a profile that incorporates sweetness, acidity and tannin in various amounts all at the same time.

Like wine, you tend to see cider classified as sweet, medium or dry.  That's fine so far as it goes, but it really doesn't begin to describe the full range and variety cider has to offer. 

The cider taste profile can be found in their new books which we would thoroughly recommend being; The Worlds Best Cider and The Guide to Welsh Perry & Cider, we've also been allowed to include an extract in the section at the end of this page.

You can help those still in a quandary by adding your own cider comments and there's guidance from Pete Brown and Bill Bradshaw from the Welsh Cider & Perry Guide.  Here is information on how cider is actually made from WikiPedia. To help you distinguish between Welsh and other cider & perry varieties we've used the Welsh forms for Seidr and Perai!

Steve



Steel Bonnet 5% PDF Print E-mail
Reviews Cider - Real Ciders

ciderEstablished in 2010, Waulkmill Cider is a small but passionate Scottish business. Craft cider and perry is the heart of their business and Steel Bonnet at 5%bv is a fantastic cider traditionally made using apples from the borders of Scotland and England.

Cider

As the label says, "Named and produced in recognition of the years of struggle and strife endured by families on both sides of the border."

Taste Notes [under construction]: cider profiles This cider is made from apples from across the debatable lands and are fermented and then blended to produce this medium-sweet full fruit barrel-aged cider.

  • Colour - ?
  • Sweetness - ?
  • Acidity - ?
  • Tannin - ?
 
National Treasure Sweet 5% PDF Print E-mail
Reviews Cider - Real Ciders

Nat TreasureBlaengawney's National Treasure is a lovely medium sweet siedr at 5%abv made by Blaengawney Farm Cider from Crumlin, Caerphilly, Wales.

A lovely sweet cider with a soft warming feel making it definately moreish and easy to drink.

This cider which is made from a blend of cider apples and sweetened by keeved cider. Keeving is a French method of producing very sweet juice. French cider makers use the technique to produce a naturally sparkling, naturally sweet, bottled cider. This is also thought to be the technique used by British cider makers in the 18th and 19th centuries. There is a good decription on Keeving here.

It went so quick we've ordered some more!

Taste Notes: cider profiles Made from a blend of apples and keeved. A flavoursome pale straw coloured sweet cider with a light dry finish.

  • Colour - Straw
  • Sweetness - 4
  • Acidity - 1
  • Tannin - 0
 
Muckle Toon Rosie 5% PDF Print E-mail
Reviews Cider - Real Ciders

CiderEstablished in 2010, Waulkmill Cider is a small but passionate Scottish business. Craft cider and perry is the heart of their business and Muckle Toon Rosie cider and perry is only made from local fruit which is collected from across the whole County of Dumfries and Galloway.

A cloudy straw colour with a lovely aroma and flavour of apples.

 
Rogie Rocker 6.5% PDF Print E-mail
Reviews Cider - Real Ciders

Apples CiderRogie Rocker is a lovely medium dry 6.5%abv cider made by Palmers Upland Cyder in Newport, S Wales and is named after Phil's Dad (who like Phil is from Rogerstone known locally as Rogie) who picked the secret recipe of apples that makes this lovely medium to dry cider.

Palmers Upland Cyder are a small scale artisan cyder company started by Phil Palmer in 2006. They make their cyder just outside Newport in Rogerstone hand crafted in small batches. The cyder is fermented using only natural yeasts and all cyder is 100% juice. Check out the link if your curious as to why Cyder and not cider or seidr!

Taste Notes: cider profiles Made from a blend of apples from local orchards, this is a medium dry full bodied cider.

  • Colour - Golden
  • Sweetness - 1
  • Acidity - 3
  • Tannin - 2
 
Piglets Choice Perry 6% PDF Print E-mail
Reviews Cider - Real Ciders

CiderMade by Nemptnett Cider Company in Bristol.

Piglets Choice Perry at 6%abv is a lovely traditionally made perry.  Flavours start with a nice and sweet fruity flavour and develop into a lovely dry finish.   

Suitable for vegetarians, vegans and coeliacs.

 
Farmer Jims Dry 5% PDF Print E-mail
Reviews Cider - Real Ciders

Farmer JimsA lovely dry cider direct from Farmer Jim who's at least a 3rd generation cider maker based near Newton Abbot in Devon.  

The distinct flavour and aroma of Dabinett cider apples really comes through producing a slightly sharp cider with a dry finish.

 
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We're deeply indebted to Pete Brown and Bill Bradshaw for their new look at describing cider which has a profile that will incorporate sweetness, acidity and tannin in various amounts all at the same time.

Like wine, you tend to see cider classified as sweet, medium or dry.  That's fine so far as it goes, but it really doesn't begin to describe the full range and variety cider has to offer.  The cider taste profile can be found in their new books...

 

The Cider Flavour Profile

Most ciders will have a degree of sweetness.  The sugars in the fruit ferment and turn to alcohol, and a few ciders are fully fermented with no residual sweetness left, and can be astringent to the point of chalky dryness.  But sweetness isn't just about sugar content; it's about flavour, and even a well-fermented cider may have strong notes of fruit, or even honey or vanilla.

Then, while dryness could be about the absence of sugar, it might also come from the presence of tannin, the dry, puckering compound you get in tea, red wine - and cider apples.  This gives more than one way in which you might get the balance of sweetness and dryness. [Tannin tastes dry and astringent and you can feel it specifically on the middle of your tongue and the front part of your mouth.]

Finally, like white wine, cider is often a balance between sweetness and acidity.  Acid might present itself as citrusy, tart, sourness or vinegariness.  So there are three main flavour dimensions for cider, not two.  And a given cider may be high or low in all three.

There may be secondary flavours, imparted primarily by the yeast and the aging process.  Some ciders have funky farmyard notes or hints of cheese.  Others may have an oaky note, or there may be strong caramel or buttery hints.

 

The Blue Bell Inn supports the following programmes from the The Portman Group: I'll be Des and Drink Aware

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This site is authored by Steve Marquis for the Blue Bell Inn

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