I’ve been writing about booze for quite a while now. Initially (under the Gin Fuelled Bluestocking) I concentrated on gin, but this soon changed, as I discovered more drinks that I actually rather enjoyed. Vodka, whisky, beer. I was looking at them in a completely different way.
But, whilst my learned knowledge is there – both in tasting and processes, I’ve realised that I don’t really have any formal acknowledgement of this. And so, after lockdown, I decided to spend some time (and some money) formalising it.
So perhaps it’s rather fitting that after rediscovering cider, and having completed my Foundation Course in beer, that I take advantage of the first Cider Foundation course held in Manchester with The Ciderologist, Gabe Cook.
My journey into cider has been somewhat bumpy. After all, I like most of my generation, was introduced to cider as a cheap, easily obtainable drink in my teens. Something to be drunk with mates on the park, that didn’t break the bank, likely made with concentrate as opposed to juice, but who cared what it tasted like?
Of course, that meant come drinking as an adult cider was absolutely off the menu. Just the smell would make my face turn green. I sampled some of the fruit cider that was created since those heady teenage days, but found it too sweet (some having up to 51g of sugar per bottle, means that was no surprise).
Thankfully, I was introduced to cider made with real juice (a lot of the bigger brands use concentrate, as it has a longer shelf life and somewhat homogenised flavour). My eyes have been opened and my skin no longer turns a heady shade of emerald when confronted with the apple-y ferment.
Since this rediscovery I’ve learned a lot, but there is always room to learn more, and whilst the Foundation course is just that, the first rung on the ladder, there was still plenty for me to get my head around. The differences between Western Counties and Eastern Counties cider styles. The course covers everything from fermentation through to branding, looking at styles, flavours and the impacts that culture has on it’s production and how we drink it.
Everyone attending was from a different background. Some makers, some newbies, some from the world of beer, and as the group was relatively small, there was also plenty of opportunity to ask questions. After all, when you’ve got a cider expert in the room, you can ask those things you’ve always wanted to know.
As part of the course, you’ll get to sample examples of some of the ciders you’re learning about – which makes understanding the flavour profiles easier – but perhaps complicates things when completing the exam at the end a little bit – it all feels a bit like a jolly til that paper lands on the desk in front of you!
That said, the course is great, I met some fabulous new faces, learned a lot (and passed the course), and am now looking at the next one. Oh and as an absolute bonus, got to meet some fledgling cider makers, and try some cider of theirs, including this from Ramsbottom’s own Beetle Hill Cider Co.
If you’re interested in learning more, please note that there will be a break for the courses (Gabe is going on paternity leave). But keep an eye on the Beer & Cider Academy’s website for future courses in both London and Manchester.