As with wine cider with emphasis monte bay on the selection of raw materials. The apple is balanced

The availability or unavailability of cider rather tells also how I ever got to him. It kind of reminds illegal importation of nylons from the GDR or something like ulítlého. For its first batch of cider I had worked out in private orders directly from the manufacturer (thank you again, secret clutch ;).
A group of enthusiasts got together here and from France had sent a huge shipment. monte bay Gallons of fluid kept unloaded at the agreed place in Prague and then a box like thirsty ants shores would take home. Perfect timing for summer and super low price. At the same time direct evidence of devotion to his favorite drink.
I then took the only two dozen sevens, but are already Dopi and other errors. Furthermore! Absťák like thunder. A mania resulting in a search homemade cider and probing buying old crushers fruit on the auction site. Ciderologie
When I had the first crash began collecting more samples to taste, I was surprised how many there are of different types and styles. Cider really is only a small branch in fruit wines, but it is completely self-contained universe.
Cider is the range of cider - wine - spirits basically right after the bridge. It usually has from 0.5 to 8.5% alcohol, may or may not be carbonated. According style has a different acidity, residual sugar and tannins (tannins). Fluctuate color - from light golden brown to severely naoxidovanou. Sometimes doing well blended various fruits (like this tend to like northerners) and a similar drink from pears in English monte bay refers to the name of Perry.
Cider is drunk chilled, with ice and mixnutý with water. Now, in this heat, you have a low alcohol only slightly forage (unlike wine), and refresh failure (as opposed to beer). If not zasíření from which you can in large volumes morning a headache, it's bulletproof drink for the summer.
During the production process, there are a lot of parallels with wine, although with a soft cider high aloholu that you find in books about home preservation of fruit production and fruit wines, this again has so much in common.
As with wine cider with emphasis monte bay on the selection of raw materials. The apple is balanced or not tilted to one side of sugars, acids and tannins. Depending on the country monte bay and the size of the producer are different monte bay styles and production. In Brittany can be carbonated low-alcohol cider with a higher content of residual sugar. From England to again bring completely dry cider with alcohol over 8% and tannins that will completely clamped his mouth.
Like everything today or cider escaped the brutal industrial processes, so you can meet zombies cheap cider made from imported monte bay fruit concentrate, to the hilt filtered, aerated artificially. In addition, almost artistic products of small Mostáreň, with whom someone piplal hand - from ancient grape varieties selected by without yeast, without modifications must and no final filtration.
Meanwhile, fortunately there is a huge middle ground - compromise for both good prices and a wide selection of styles from which really is not a problem to choose monte bay your favorite. If your manufacturing processes and context around cider interested, I recommend this material for his home production. It is a bit technical in places, but there again you can absorb everything important (at least for island style production). And why hardly drink with us?
I guess I'm not the first nor the last to ask this, because after the first taste povedeného a good bit of cold will usually instantaneous conversion and flavor bundle in refrigerator up to the door. In our blogosphere is probably the most devoted southern slope, a lot of you here, but it certainly knows and practices too.
On cider although it occasionally encounter even in stores and on tap at the pub, the staleness nasosávače but it is still poverty. I think for all the people of gastronomy and cider business is still a challenge. Surely this is an opportunity for domestic producers and perhaps fruit grower who struggle with sales or zasekaným retail chain (eg in England with his production deals with a number of small organic farmers).
Sooner or later I think Apple mania breaks out (there are tons of apples), and who will build on our position as the first - certainly not lose. It is also interesting to Kouma over what it could do with a strong market beer, cider because it is a strong competitor.
For us there is not only the first attempt monte bay Czech cider named Mad Apple (if I'm wrong, I'll be the happiest). Sympathetic pint right now you can buy in different places with us for the price of 50 CZK or directly at them on the web.
With specialist dealers yet reigns nice moonlight fantasy publishing Talpress his Cider Club. It brings together the cider drinkers, selected pieces imported directly from abroad and members here and there makes a small tasting. All bottles that you see in the photos, I took from there and for me personally it was absolutely wonderful "home study" to the problem.
Before the keyboard scampers back to its frosted glass, I strongly recommend - now venture out, get some cider and learn. It's homework for anyone who does not already know it