Cider Made Simple
All About Your New Favorite Drink
Published on 15. September 2015
176 pages
978-1-4521-4349-1 (ISBN)
Description
Cider has become the new "it" drink, with a wide range of styles popping up on restaurant menus and at neighborhood bars everywhere. Sweet, tart, sparkling, still-cider has many wonderful (and sometimes unexpected) qualities. But how to choose? For this gateway guide, author Jeff Alworth traveled to France, England, Spain, Canada, and the United States, asking questions and drinking every variety of cider he could find, resulting in a compact yet comprehensive overview. An ideal introduction to this complex and always refreshing beverage, Cider Made Simple will give imbibers the tools they need to choose the cider that's right for them.
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09/2015
Chronicle Books
€19.00
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Person
Jeff Alworth writes the blog Beervana and is an avid beer and cider connoisseur. He lives in Portland, Oregon.
Content
- Cover
- Title
- Dedication
- Copyright
- Contents
- Cider Basics: Don't Call It Hard
- Why Apples?
- The Holy Trinity: Acid, Tannin, and Sweetness
- ACIDITY
- TANNINS
- SWEETNESS
- Further Layers
- EFFERVESCENCE
- FULLNESS
- ALCOHOL
- The Subtle Qualities
- AROMATICS
- FRUITINESS
- FUNKINESS
- SPICE/PHENOLS
- HERBS & FLOWERS
- CARAMEL/BUTTERSCOTCH
- Flavor Wheels of Three Ciders
- Reading a Label: The Taxonomy of Cider
- Cider by National Tradition
- ENGLAND
- FRANCE
- SPAIN
- Cider by Sweetness
- Natural Cider
- Cider's Close Kin
- PERRY
- Pears Become Perry, Not Cider
- BRANDY/CALVADOS
- POMMEAU
- ICE CIDER
- When Cider Is Not Cider
- Chapter 1 A Is for Apple
- Almaty: "Father of Apples"
- Heterozygosity
- Applesauce into Juice
- They Don't Last Forever
- The Cider Coasts
- Chapter 2 Sweating, Grinding, and Fermenting
- Type of Fruit
- SHARP
- BITTERSHARP
- BITTERSWEET
- SWEET
- Type and Length of Fermentation
- Whole Fruit or "Chaptalization"
- Back-Sweetening
- Flavor Enhancers
- Cider Making at a Glance
- Chapter 3 Proper English Cider
- Traditional English Cider
- The Industrialization of Cider Making
- Small Farms Make Great Cider
- English Cider and Perry
- The Harvest
- English Apples
- The Press
- Wassail
- Fermentation
- Scrumpy
- Perry
- Finished Cider
- Chapter 4 Cider Under Cork
- Cidre Bouché of France
- Asbestos Sack Filter
- Terroir
- French Cider
- The Art of Défécation (Keeving)
- The Cider of Brittany
- Gravity Readings
- Cider Under Cork
- Disgorgement
- En Français
- Calvados and Pommeau
- How to Taste Calvados
- Chapter 5 Breaking the Cider
- Gernika
- Celebration of Cider: Txotx Season
- Tart Spanish Ciders
- Spanish Cider
- Breaking the Cider
- Throwing the Cider
- Basque Cider Making
- The Riddle of the Sour
- Asturian Cider
- Chapter 6 The American Cider Renaissance
- Orchard Not Necessary
- Why Cider Vanished
- The Three Schools of American Cider
- The Traditionalists
- PRODUCTION
- The Modernists
- PRODUCTION
- The Experimentalists
- Hopped Cider
- PRODUCTION
- The Sound of History Rhyming
- Chapter 7 Winter Harvest in Quebec
- Quebec's Cidre de Glace
- "Cooked" by Freezing
- Refrigeration Prohibited
- Sources
- Books
- Articles
- Website
- Tours and Interviews
- ENGLAND
- FRANCE
- QUEBEC
- SPAIN
- UNITED STATES
- Acknowledgments
- Index
- A
- B
- C
- D
- E
- F
- G
- H
- I
- J
- K
- L
- M
- N
- O
- P
- Q
- R
- S
- T
- V
- W
- Z
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