Inch's Apple Cider Can, 6x 4 x 440ml (24x440ml)

Product Information

Across both the on and off-trade, almost 667m litres were bought by UK consumers last year, which is a decrease of 2. While quality must not be compromised, it’s important for cider brands to be ensure they are considered good value for money, according to Lumina.

Most brands now offer half-litre cans, and new flavors such as berries, peer, and some flavored with plants such as elderberry and cardamom. It comes as Heineken has been hit by beer shortages over past weeks due to massive demand from the pub trade since Covid restrictions were eased.Fruit ciders have other fruit or juices added before or after fermentation, such as cherries, blueberries and cranberries. It brings craft and world leading innovation together for a great tasting, premium infused cider, with the heritage and provenance of four generations of Somerset cider making from Thatchers.

For several years Jane has been an Ambassador for Friends of Glass, the consumer-facing arm of the British Glass Association. Jane is the author of eight non-fiction books including Drink: A Tippler’s Miscellany and Beer o’ Clock. With the Omicron variant of Covid putting a dampener on what should have been a big few weeks for cider pre-Christmas, it’s no surprise we’ve still got some way to go before on-trade sales are back to 2019 levels. Composition of aroma compounds in fermented apple juice: effect of apple variety, fermentation temperature and inoculated yeast concentration".

It is ideal to accompany very sweet desserts or spicy food, as the sharpness helps to cleanse the palate. For a white wine drinker, this would be an easy substitution for somebody who doesn’t like beer but doesn’t want to have the high alcohol of a wine go to one of these lovely light, clean, crisp, fresh, acid-driven ciders. Application of HPLC to characterization and control of individual acids in apple extracts and ciders" (PDF). These are classic to Herefordshire, Somerset and Devon, and these are the apples that the likes of Westons and Thatchers use but they dilute their ciders so they’re sort of lightweight and gentle but you could have some more robust and full-bodied cider.

In general, two broad categories of yeast are used for cider making: commercially developed strains and wild, or autochthonous, strains. After fermentation, racking occurs into a clean vessel, trying to leave behind as much yeast as possible. However, since there is growing popularity in ciders, the production of specialty styles has begun to increase. A branded sweet perry known as Babycham, marketed principally as a women's drink and sold in miniature champagne-style bottles, was once popular in the UK but has become unfashionable.In the US, " cider" often refers to sweetened, unfiltered apple juice, traditionally made with a distinct sweet-tart taste, and in these regions, the fermented (alcoholic) beverage is known as "hard cider". In Canada, some cideries market " Loyalist-style" ciders, which are notably dry and made with McIntosh apples, a Canadian heritage varietal. Autochthonous yeasts are wild yeast strains that are endemic to the specific location in which a cider is produced; this is the traditional method used for cider making, and many producers feel that the strains unique to their cidery contribute a sense of terroir to their product. Acids also serve as a preservative in the cider since microbes grow less in lower pH environments [47] and contribute to the fermentation process.