Life's a waste of time, time's a waste of life so let's all get wasted and have the time of our life. - Author Unknown

We're members of Brit Stops  - click the link for more info.We're members of Brit Stops - click the link for more info. Bring your motorhome!

Read more...
Main Menu
Home
News
Beer Log
Cider & Perry Log
Whisky Log
Post Office
Food Menu
Google Calendar
Our Walks
Cycling
Contact/Find Us
Search
Links
Login Form



Use search to find beer
TimmyDarkMild.jpg

Click for Traffic & Maps

Click for Halkyn Weather

Latest News
feed-image Click here for RSS feed
feed-image Click here for ATOM feed
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 2016 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



Blaengawney Perai 5.6% PDF Print E-mail
Reviews Cider - Real Ciders

Blaengawney Perry at 5.6%abv from Blaengawney Farm Cider from Crumlin, Caerphilly, Wales.  For the most part made from Blakeney Red pears with a little Old Home thrown in too. This award winning smooth but dry perry is a cracker and one of the fastest movers we've had!  

Andy and Annie Hallet who are Blaengawney Cider reckon pork scratchings with this lovely perry is the perfect combination!

The Welsh Perry and Cider Society Championships were held at Blaengawney Farm this year, 2012 and they came away with Champion Perry for this lovely drink!

 
Blakeney Red Perry 7.5% PDF Print E-mail
Reviews Cider - Real Ciders

ImageGwatkins Blakeney Red Perry is a single variety 7.5% perry from Gwatkins who are just over the Welsh border in Herefordshire.  Have to say it's one of the nicest sweet perrys we've ever had!

The Blakeney Red pear takes its name from the parish of Blakeney on the outskirts of the Forest of Dean, Gloucestershire, where it still grows today. The trees grow tall, and fruit late in October, November. Despite being harvested by shaking the fruit to the ground with long poles, it keeps well, and can be stored until required.

Years ago it was known for its quality as a desert pear. The juice can be used for blending, or as a single variety which produces a medium sweet, full bodied perry.

Read more...
 
Blaengawney Rum Seidr 6.2% PDF Print E-mail
Reviews Cider - Real Ciders

Andy Hallett (cos we've no picture of the pump clip!)Blaengawney Rum Cask Cider at 6.2%abv made by Blaengawney Farm Cider from Crumlin, Caerphilly, Wales.  

This is a medium sweet limited edition cider from this award winning farm is aged in rum casks and blended with this years new juice.

 
Hartlands Perry 6.5% PDF Print E-mail
Reviews Cider - Real Ciders

ImageHartlands Farmhouse Perry returns at 6.5% is a lovely Gloucestershire perry!

More information when we get it!

Suitable for vegetarians, vegans and coeliacs.
{moscomment}
 
Cirrus Minor Cider 5% PDF Print E-mail
Reviews Cider - Real Ciders

ImageMr Whiteheads Cirrus Minor Cider 5% is a medium dry cider and made in Hampshire from culinary and dessert apples to make a delightully fruity cider.

Suitable for vegetarians, vegans and coeliacs.
 
Chants Singing Cider 7.5% PDF Print E-mail
Reviews Cider - Real Ciders

Paul Chant works at the now famous Naishes Cider and now produces his own brews called Chants Cider in Glastonbury, Somerset.

Paul in the foreground with Fran Naish behindPaul Chants family have been making cider for over 150 years. Unsprayed apples move straight from orchard to mill and press, and the juice is fermented in oak barrels. Easy on the palate, very refreshing.

 
<< Start < Prev 1 2 3 4 5 6 7 8 9 10 Next > End >>

Page 9 of 23

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

Ciders/Perrys On Now
Ciders/Perrys On Next
Ciders/Perrys On Soon
Popular Items
Related Items
Google Calendar
Member of the BII - setting professional standards We're one of the highest scoring cask marque pubs in the UK! Member of Welsh Perry & Cider Society We support the Campaign for Real Ale
Pub open from 5pm Mon-Fri (closed on Tues) and 12pm Sat, Sun & Bank Holiday Mondays.
Post Office - As pub hours + Mon & Thu 11am - 1pm and 3pm onwards
Coaches welcome by appointment. - We have free banking at any time!
Hands

Copyright © 2005-2015 Blue Bell Inn, Halkyn.

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

E&OE - While we endeavour to get things right we are only human and errors might
inadvertently creep in so sorry in advance! Please let us know!